Banoffee Brioche
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Preparation time
Difficulty
Cost
Recipe created by :
Stephan Ihrman, Baker Expert Netherlands
Moments of consumption :
Breakfast
Snack
Dinner
Lunch
Brunch
Aperitif
Recipe made with :
List of ingredients
Brioche & Filling
- 4 tablespoons of cane sugar
- 1 banana
- 25 g chocolate (for decoration)
- 40 g banana marzipan (home-made recipe below)
- 100 g marzipan
- 40 g ripe banana
White chocolate & vanilla ganache (for around 250 g)
- 18 cl whole liquid cream (to heat)
- 18 cl whole liquid cream (cold)
- 1 teaspoon of powdered gelatine
- 95 g white chocolate (minimum 35% cocoa)
- 1 teaspoon of vanilla extract
Banana Bread (for around 150 g)
- 14 cl flour (around 90 g)
- ½ teaspoon of baking powder
- ½ teaspoon of ground cinnamon
- A pinch of salt
- 2 tablespoons of natural yoghurt
- 100 g sugar
- 1 egg
- 60 g melted butter
- 1 ripe banana (around 150 g)
Preparation steps
- Make the ganache the day before: mix the gelatine with a tablespoon of water and leave to rest for 20 minutes in the refrigerator. Heat 18 cl of whole liquid cream, pour it over the melted white chocolate, add the gelatine and mix. Incorporate the cold liquid cream, mix and leave to chill for around 6 hours.
- Preheat the oven to 160°C. Mash the ripe banana and mix it with the melted butter and sugar. Add the egg, then the natural yoghurt.
- Sift the flour, baking powder, cinnamon and salt, then incorporate into the previous mixture. Pour into a mould lined with baking paper and bake for 60 minutes. Leave to cool for 10 minutes, then cut into 1 cm-thick slices.
- Mix the marzipan with the mashed banana until smooth.
- Grease a mould with butter and sprinkle with cane sugar. Roll out the brioche dough into 10 cm-diameter discs.
- Put a slice of banana bread in the middle of each pastry disc, add a thin layer of banana marzipan, then close the pastry around it to form a ball.
- Put the brioches into the mould and leave to rest for 60 minutes at 30°C in a warm place.
- Preheat the oven to 190°C. Bake the brioches for 16 minutes with a baking tray on top to avoid them rising too much.
- Take the ganache from the refrigerator and whisk until the texture is firm and creamy.
- Fill the brioches with the whipped ganache, add grated chocolate and a few slices of banana before serving.
