Banana madeleine cookie
Ingredients
2 eggs
120 g caster sugar
25 ml milk
125 g flour
4 g baking powder
75 ml olive oil
50 g butter, melted
1 banana
3 egg yolks
30 g brown sugar
150 g whipping cream
150 g whole milk
230 g dark chocolate
125 g butter, cubed and softened
125 g brown sugar
125 g flour T45
125 g ground hazelnuts
1 pinch salt
butter
2 bananas
brown sugar
rum
250 g white chocolate
25 g cocoa butter
20 g coconut oil
food colouring paste, yellow, as needed
dark chocolate, melted, as needed
edible flowers, small, as needed
sugar balls, as needed
dried banana, as needed
Instructions
STEP 1/8
Preheat the oven to 180°C
STEP 2/8
Melt the butter and let it come down to room temperature
In the stand mixer bowl, using the whisk, work the eggs at speed 3/4 and the sugar but do not whiten them
Slow down to 2/3 then add the milk
Sift the flour and baking powder
Replace the whisk with the K Beater then add the flour/yeast mixture on speed 3/4, then the oil or the cooled melted butter
Add the banana cut into small cubes, beat for a few more minutes
Pour the mixture into a rectangular stainless steel frame and bake for about 35 minutes
STEP 3/8
Whisk the egg yolks with the sugar
Bring the milk and cream to a boil
Pour over the yolks and sugar mixture
Put everything back on medium heat and whisk without ceasing to stir with a spatula
When the mixture coats the spatula, pour over the chocolate
When the chocolate has melted, fold in
Cover and stay cool until needed
STEP 4/8
Put the powders in the Kmix, mix with the foil at speed 3/4 until a ball is obtained, wrap in film and place in the refridgerator for 1 hour
Spread between 2 sheets of parchment paper then detail with the moulds and bake for about 10/15 minutes
STEP 5/8
Fry the cut bananas in butter, add the sugar, the rum, flambé then set aside until later
STEP 6/8
Melt the chocolate and cocoa butter in a bain-marie
Add the oil and the colouring
Mix well and set aside until later
STEP 7/8
Put in the moulds in the order
The streusel
The banana confit
The madeleine biscuit
Place in the refrigerator
STEP 8/8
Remove biscuits from tin
On a wire rack, cover them with yellow chocolate. Spoon over some melted chocolate
Pipe the cream on top
Sprinkle with mixed dried bananas
Decorate with edible flowers and sugar balls
serve
Banana madeleine cookie
Ingredients
2 eggs
120 g caster sugar
25 ml milk
125 g flour
4 g baking powder
75 ml olive oil
50 g butter, melted
1 banana
3 egg yolks
30 g brown sugar
150 g whipping cream
150 g whole milk
230 g dark chocolate
125 g butter, cubed and softened
125 g brown sugar
125 g flour T45
125 g ground hazelnuts
1 pinch salt
butter
2 bananas
brown sugar
rum
250 g white chocolate
25 g cocoa butter
20 g coconut oil
food colouring paste, yellow, as needed
dark chocolate, melted, as needed
edible flowers, small, as needed
sugar balls, as needed
dried banana, as needed
Instructions
STEP 1/8
Preheat the oven to 180°C
STEP 2/8
Melt the butter and let it come down to room temperature
In the stand mixer bowl, using the whisk, work the eggs at speed 3/4 and the sugar but do not whiten them
Slow down to 2/3 then add the milk
Sift the flour and baking powder
Replace the whisk with the K Beater then add the flour/yeast mixture on speed 3/4, then the oil or the cooled melted butter
Add the banana cut into small cubes, beat for a few more minutes
Pour the mixture into a rectangular stainless steel frame and bake for about 35 minutes
STEP 3/8
Whisk the egg yolks with the sugar
Bring the milk and cream to a boil
Pour over the yolks and sugar mixture
Put everything back on medium heat and whisk without ceasing to stir with a spatula
When the mixture coats the spatula, pour over the chocolate
When the chocolate has melted, fold in
Cover and stay cool until needed
STEP 4/8
Put the powders in the Kmix, mix with the foil at speed 3/4 until a ball is obtained, wrap in film and place in the refridgerator for 1 hour
Spread between 2 sheets of parchment paper then detail with the moulds and bake for about 10/15 minutes
STEP 5/8
Fry the cut bananas in butter, add the sugar, the rum, flambé then set aside until later
STEP 6/8
Melt the chocolate and cocoa butter in a bain-marie
Add the oil and the colouring
Mix well and set aside until later
STEP 7/8
Put in the moulds in the order
The streusel
The banana confit
The madeleine biscuit
Place in the refrigerator
STEP 8/8
Remove biscuits from tin
On a wire rack, cover them with yellow chocolate. Spoon over some melted chocolate
Pipe the cream on top
Sprinkle with mixed dried bananas
Decorate with edible flowers and sugar balls
serve