110 g of butter cold
75g of sugar
60 g of hazelnut powder
16 g of water
2g of flour
Mix in the mixer bin with the feather, hazelnut powder, cold butter and sugar for 5 ‘. Add the egg and water and mix for 2’. Finally add the flour and salt and mix until homogenized Put the dough in the refrigerator covered for the whole night. Heat the oven to 160 ° c. With a diabetes we form a disc in the diameter we want. We cut the plate in the middle and again with diabetes we form a half moon. ”
1 banana cut in the waist along
50g of sugar
20g of butter
20g Grand Marnier
Make a blonde candy with sugar.We add the butter and when it is done add the banana.We caramel for 1’and on both sides.We add the Grand Marnier and carefully fire.We brew with the Vermout add the salt and put the banana on a plate to cool down.
Whipped Cream MASCARPONE
200g of cream
100g Mascarpone cheese
80g of powdered sugar
In mixer, beat the cream with the sugar.Mix the two ingredients and add the cheese and vanilla and mix with spatoula.Keep refrigerated for not less than one hour
300 g of cream
120 g of glucose
200g of sugar
80g of cow butter
In a saucepan, put the cream, salt and glucose, on medium heat to heat well, but do not boil.
We take a large pan and add a little sugar. Once it starts to melt, add a little until all the sugar is poured.
When it gets a golden color the caramel add the cream slowly
stirring at the same time. It takes a lot of attention, because when we throw the cream, the candy will start to inflate and it can burn us if we do not pay attention.
Remove the pan from the heat and continue shaking for 1-2 ‘.
Put it back in the heat and continue stirring it until the caramel completely cleanses. Allow the mixture to settle for a little while out of the fire and add the butter in cubes. Cook until it is well incorporated into the caramel.
On a plate we put the half moon of the dough. At the center of the curve we put the banana.On the banana we put the cream cheese with a crown and decorate with the candy