Nutrition Facts
8 servings
8
Recipe for Almond, Banana, and Chocolate Fingers
These fingers are addictive! Almonds, banana, and chocolate... it's hard to get more indulgent in terms of flavors. In terms of textures, it's the pinnacle of happiness for the palate: the creamy mascarpone, the softness of the biscuit, the crunch of the chocolate chips, and the melt-in-your-mouth banana compote come together for a (very) indulgent snack.
The cookie
25 butter
3 eggs
125 almond powder
90 icing sugar
30 flour
1 Baking soda
3 eggs
15 sugar
70 70% dark chocolate chips
Banana compote
3 bananas
25 butter
2 vanilla sugar
½ lemon
Vanilla bourbon mascarpone whipped cream
200 35% fat liquid cream
140 mascarpone
1 Bourbon vanilla paste
15 powdered sugar
Directions
1
Cookie: Melt the butter. Using an electric mixer, beat the whole eggs, powdered sugar, and almond flour for 10 minutes. Whip the egg whites with granulated sugar and fold them into the first mixture.
2
Gently fold in the flour and baking soda, then add the melted butter. Spread the dough onto a baking sheet measuring 20 cm x 30 cm lined with parchment paper.
3
Spread the dark chocolate chips over the cookie and bake in an oven at 200°C for 8 minutes. Let it cool, then turn the cookie onto your workspace and peel off the parchment paper.
4
Banana Compote: Peel and slice the bananas. In a pan, melt the butter, then add the sliced bananas and the vanilla sugar.
5
Gently stir and allow the bananas to caramelize slightly. Deglaze with the juice of half a lemon. When the bananas are very soft, remove them and blend until you have a smooth compote.
6
Vanilla mascarpone whipped cream: Mix all the ingredients and whip until you achieve a firm whipped cream. Transfer it to a pastry bag fitted with a star tip.
7
Assembly: Cut the cake in half lengthwise. Spread the banana compote on one piece of the cake and then place the other piece on top. Press gently.
8
Cut fingers about 5 cm wide. Arrange them on their side and top with vanilla whipped cream; you can add some dots of vanilla paste on the whipped cream.
9
To finish
Ingredients
The cookie
25 butter
3 eggs
125 almond powder
90 icing sugar
30 flour
1 Baking soda
3 eggs
15 sugar
70 70% dark chocolate chips
Banana compote
3 bananas
25 butter
2 vanilla sugar
½ lemon
Vanilla bourbon mascarpone whipped cream
200 35% fat liquid cream
140 mascarpone
1 Bourbon vanilla paste
15 powdered sugar
Directions
Directions
1
Cookie: Melt the butter. Using an electric mixer, beat the whole eggs, powdered sugar, and almond flour for 10 minutes. Whip the egg whites with granulated sugar and fold them into the first mixture.
2
Gently fold in the flour and baking soda, then add the melted butter. Spread the dough onto a baking sheet measuring 20 cm x 30 cm lined with parchment paper.
3
Spread the dark chocolate chips over the cookie and bake in an oven at 200°C for 8 minutes. Let it cool, then turn the cookie onto your workspace and peel off the parchment paper.
4
Banana Compote: Peel and slice the bananas. In a pan, melt the butter, then add the sliced bananas and the vanilla sugar.
5
Gently stir and allow the bananas to caramelize slightly. Deglaze with the juice of half a lemon. When the bananas are very soft, remove them and blend until you have a smooth compote.
6
Vanilla mascarpone whipped cream: Mix all the ingredients and whip until you achieve a firm whipped cream. Transfer it to a pastry bag fitted with a star tip.
7
Assembly: Cut the cake in half lengthwise. Spread the banana compote on one piece of the cake and then place the other piece on top. Press gently.
8
Cut fingers about 5 cm wide. Arrange them on their side and top with vanilla whipped cream; you can add some dots of vanilla paste on the whipped cream.
9
To finish
Notes
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