Mamma Mia !! Yummy alert!!
I posted a few days ago the dessert made with the April pastry box from Le Chef en Box, and many of you have reacted. So I asked if I could post exceptionally the recipe.
So here is the banana brownie and whipped cream by Le Chef en Box !
Before jumping to the recipe main points, let me tell you all about “Le Chef en Box” concept.
I am ambassador for this pastry box for 6 months. The idea is quite simple: you subscribe for the duration that you want (monthly fee is around 25 euros) and each month you get a box with an original recipe (sometimes a well-known pastry chef recipe), the dry ingredients prepared individually in bags (flour, sugar, chocolate, nuts, baking powder, etc), the specific utensils to make the recipe (pastry rings, nozzles, etc), the recipe itself and a Facebook and Youtube tutorial with all the techniques.
The products are of the best quality: Valrhona chocolate, De Buyer accesories…
You will just have to add the fresh ingredients such as butter, cream, fresh fruits, milk …
After that, it’s just fun in the kitchen! I already made a pear, chocolate and caramel charlotte which was to die for!! And now, since I have the recipe, I can make it again!!
Let’s talk about our banana brownie and whipped cream now. I have to say (you know I tell you everything here !!) that I was sceptical about the roasted bananas since I’m not a huge fan of cooked bananas. And it was a re-ve-la-tion!!! Super duper yummy!! And you felt it too since I got quite a few messages on Instagram or Facebook asking for the recipe!!
So I went to see Anais, the founder of Le Chef en Box, in her worshop in Paris, 11th district, where you can take pastry master classes (yes! they do that too!!), I asked nicely and bam! the recipe!! You can see by yourself!!
So you will make a rather thin brownie on which you will place roasted bananas. Then you will pipe the whipped cream and finalize the decoration with banana crisps and small pieces of brownie. You will have an amazing and generous 6 person dessert!!
A baking mat or baking paper,
A sharp knife to cut the thin slices of banana for the crisps,
A frying pan,
A piping bag and a star nozzle (here it is a 16 teeth, it works too with a 8 teeth).
Okay, I won’t keep you waiting any longer!!
The recipe, Chef!
Banana Brownie with Whipped Cream
- 3 bananas
- 20 g hazelnuts (for the brownie)
- 2 eggs medium size (for the brownie)
- 30 g sugar (for the brownie)
- 60 g brown sugar (for the brownie)
- 1 tablespoon unsweetned cocoa (for the brownie)
- 50 g chocolate (for the brownie)
- 90 g butter (for the brownie)
- 20 g flour (for the brownie)
- 60 g sugar (for the roasted bananas)
- 15 g butter (for the roasted bananas)
- 200 g liquid cream (30% fat)
Prepare the brownie.
Preheat your oven at 180 degrees.
Roast the hazelnuts for 15 minutes in the oven. Let them cool down a few minutes and chop them.
Whisk the two egg whites with one tablespoon of sugar taken from the 30 g.
Melt the butter and chocolate with a double boiler.
Whisk the egg yolks with the rest of the 30 g of sugar and the brown sugar for a few minutes.
Add the melted butter and chocolate. Mix.
Add the flour and cocoa.
Add the whipped egg whites in 3 times. Add the chopped hazelnuts.
Spread on your baking mat according to the shape you want (square or round for instance) with a 2 cm thickness. Cook 25 minutes.
Set aside on a grid or directly on your serving plate.
Set your oven on 100 degrees.
Cut 1/2 banana in very thin slices, place them on a baking mat or baking paper sheet.
Dry them in the oven for one hour (I needded 15 min more in mine). You should get crisps. Set aside.
Cut the rest of the bananas in 1 cm thick slices.
Melt the butter in a frying pan and add the sugar.
When the sugar has melted, add the slices of banana and cook them on each side until golden.
Cut nicely the border of your brownie in order to have a lovely geometric shape.
Place the roasted banana slices on the brownie.
Whisk the cream into firm chantilly.
Pipe it on the brownie (the bananas should be cold), add the banana crisps and the leftover parts of the brownie cut in cubes.
Grab a spoon right away!! 😉
It's not mandatory to have a pastry ring (round, square, rectangular) for the brownie. The batter stays together. You just need to make sure to have 2 cm thickenss when spreading it. You can make your banana crisps in advance to save time.
chloé Vacle MénardSunday June 2nd, 2019 at 09:22 PM
Il est splendide ce gâteau!!!Bravo !!!
EmmaSunday June 2nd, 2019 at 09:32 PM
Merci beaucoup Chloé !!!
Malika jolivetFriday July 5th, 2019 at 09:20 AM
EmmaFriday July 5th, 2019 at 09:53 AM
Oh !! Merci mille fois !!
PAIS DE FIGUEIREDOThursday April 9th, 2020 at 10:29 PM
pour le brownie il faut fouetter les blancs ou les monter en neige?
EmmaFriday April 10th, 2020 at 07:34 AM
Bonjour, il faut les monter en neige mais pas très ferme.