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Very easy
Chocolate Banana Caramel Finger
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Very easy
Ingredients
• Sweet pastry:• 100 g sugar
• 80 g ground almonds
• 60 g ground hazelnuts
• 80 g soft butter
• 170 g flour
• 1 egg
• 1 pinch of salt
• Chocolate almond cream:
• 50 g soft butter
• 50 g ground almonds
• 1 egg
• 2 tbsp cocoa powder
• Vanilla-caramel whipped ganache:
• 100 g 30% fat liquid cream
• 1 vanilla pod
• 60 g white chocolate
• 1 tbsp caramel (ready-made)
• 100 g cold liquid cream
Preparation
• Sweet pastry: Mix 100 g sugar, 80 g ground almonds, 60 g ground hazelnuts, 80 g soft butter until you get a creamy texture. Add 1 egg and 1 pinch of salt. Finish with 170 g flour. Mix until you get a dough. Cover with film and leave to rest in the fridge for at least 30 minutes. Line the oblong tartlet rings. Place in the fridge while preparing the almond cream.
• Chocolate almond cream: In a bowl, mix 50 g soft butter, 50 g sugar, 50 g ground almonds and 1 egg. Add 2 tbsp cocoa powder. Mix and pour the cream into the raw tartlets. Bake the whole thing for about 40 minutes at 175 degrees.
• Vanilla-caramel whipped ganache: In a saucepan, heat until boiling 100 g of 30% fat liquid cream with 1 vanilla pod split in 2 and scraped. In a bowl put 60 g of white chocolate in pieces with a good tablespoon of ready-made caramel (or a caramel flavouring). Add the hot cream over the top and gently mix the ganache. Once the cream is even, add 100 g of cold liquid cream. Mix well with a hand blender to be sure there are no more pieces of white chocolate. Then place in a container in the fridge overnight.
• Assembly: Whisk the very cold ganache with a beater at medium speed until you get a smooth, firm whipped ganache. Put in a piping bag, cut the end at an angle for wavy piping.
• Once the tartlet bases and the almond cream are baked. You can if you wish add a base of praliné. Arrange banana slices all along then pipe the ganache. Add a small caramel coulis and sprinkle chocolate decorations.
• Keep in the fridge until serving.
• Chocolate almond cream: In a bowl, mix 50 g soft butter, 50 g sugar, 50 g ground almonds and 1 egg. Add 2 tbsp cocoa powder. Mix and pour the cream into the raw tartlets. Bake the whole thing for about 40 minutes at 175 degrees.
• Vanilla-caramel whipped ganache: In a saucepan, heat until boiling 100 g of 30% fat liquid cream with 1 vanilla pod split in 2 and scraped. In a bowl put 60 g of white chocolate in pieces with a good tablespoon of ready-made caramel (or a caramel flavouring). Add the hot cream over the top and gently mix the ganache. Once the cream is even, add 100 g of cold liquid cream. Mix well with a hand blender to be sure there are no more pieces of white chocolate. Then place in a container in the fridge overnight.
• Assembly: Whisk the very cold ganache with a beater at medium speed until you get a smooth, firm whipped ganache. Put in a piping bag, cut the end at an angle for wavy piping.
• Once the tartlet bases and the almond cream are baked. You can if you wish add a base of praliné. Arrange banana slices all along then pipe the ganache. Add a small caramel coulis and sprinkle chocolate decorations.
• Keep in the fridge until serving.
Other recipes using this product…
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GEORGES M.
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