Recipe ST-RÉMY BANANA POUND CAKE - Epicureans
www.remycointreaugastronomie.com
Peel the bananas and cut into rings. Add the lemon juice and mix to obtain a smooth purée. Weigh 145 g. Preheat the oven to 170°C...
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Ingredients
- 80 g butter
- 110 g brown sugar
- 1 egg (50 g)
- 145 g banana purée (2 small ripe bananas)
- 5 g lemon juice
- 120 g flour T55
- 5 g baking power
- 2 pinches salt
- 30 g St Rémy® XO 40%
- Total weight: 545 g
- 40 g water
- 20 g caster sugar
- 15 g St Rémy® XO brandy 40%
- Total weight: 75 g
- 220 g milk chocolate
- 20 g grape seed oil
- 50 g chopped almonds
- Total weight: 290 g
- 25 g liquid cream (35% fat content) (1)
- 5 g acacia honey (optional)
- 45 g milk chocolate
- 80 g liquid cream (35% fat content) (2)
- 10 g St Rémy® XO 40%
- Total weight: 165 g
- 30 g water
- 40 g caster sugar
- 30 g Pecan nuts
- Total weight: 100 g
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