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Pyramid Biscuit Cake with Banana | Chocolate Salami with Bananas | Chocolate Souce

STEP BY STEP RECIPE:
Pyramid Biscuit Cake with Banana
Ingredients
100 gram (3.5 oz) of bitter chocolate
2 tbs of caster sugar
1 packet of whipping cream
2 packet of pettit beurre biscuits
1 bananas
50 gram (1.7 oz) of hazelnuts
Half a coffee cup of butter
20 ml (half pint) of milk

Preparation
-Smash all the biscuits in to a big bowl.
-In another bowl, mix 150 ml milk and whipping cream, and whip it
-Chop the bananas finely, ground the hazelnuts, melt the butter and add all these into the whipping cream.
-Add caster sugar
-Pour that mix on the mashed biscuits and mix it very well.
-Take a cake or lasagna mold, cover inside of it with aluminum foil. Put the mix inside of the mold, cover the top with more foil. (if you don’t have foil, shape it as triangle by using your hands)
-Keep it in freezer for 2-3 hours and it’s ready to be served!
-Simply take it out of the mold, take out the foil and slice your dessert, you can add extra flavor with melt chocolate sauce.
Bon Apetit!

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What about another recipe to use the same sable dough recipe made in the series in collabroation with Recueil Gourmand? This time we added cocoa to the sable dough, and made a chocolate cream for garnishing! Recipe link: https://www.cookingwithalia.com/676-chocolate-tart/ Ingredients 1 Sable dough with cacao Flaked almonds, roasted Creamy chocolate: 150 grams dark chocolate 70% 125 grams of milk 175 grams whole liquid cream 3 egg yolks 30 grams of sugar Directions Step 1: Creamy chocolate 1- Chop the chocolate coarsely and place it in a bowl. 2- In a large saucepan over medium heat, pour in the cream and milk and bring to a boil. 3- In bowl, place the egg yolks and sugar and mix with a spatula. 4- Add the cream and warm milk to the egg yolk mixture while mixing to prevent the eggs from coagulating. 5- Put everything back in the pan, then cook the cream over low heat stirring constantly, until you get a cooking with the tablecloth (temperature between 82-84 ° C), the cream will be slightly thick. 6- Pour the cream on the chocolate, reserve 1 minute. Using a spatula, mix until you have a creamy smooth and lump free. 7- Cover with food film. Refrigerate for at least 6 hours (or overnight). Step 2: Sable dough 8- Preheat your oven to 180 ° C. Using a rolling pin, spread out the dough, then using a 8 cm diameter cookie cutter cut out dough discs. 9- Place on a baking sheet covered with parchment paper and bake for about 12 minutes. When leaving the oven, allow to cool before using. Step 3: Assembly 10- Place the creamy in a piping bag with a plain socket. 11- On shortbread disks, put some creamy spades and sprinkle with flaked almonds. 12- Place in the fridge 30 minutes before serving.

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