Banana and Butterscotch Buzz Recipe
Caramelized Bananas and Butterscotch Custard Stack with Coffee Caramel, Cocoa Nib, and Crunchy Plantain
Ingredients
- 7 cups heavy cream
- 2 Tahitian vanilla beans
- 12 ounces dark brown sugar
- 4 ounces water
- 1/2 tsp. white vinegar
- 1 cup heavy cream
- 1 ounce dark rum
- Pinch salt
- 12 egg yolks
- 5 Sheets Filo
- 1/2 pound butter
- 8 ounces Granulated Sugar
- 1 stick Butter, unsalted
- 1 cup Brown Sugar
- 2-3 bananas, halved lengthwise and cut into 3" lengths
- Sugar, for caramelizing
- 16 Ounces Butter
- 16 Ounces Granulated Sugar
- 5 Ounces Glucose
- 5 Ounces Whole Milk
- 16 Ounces Hazelnut (chopped)
- 16 Ounces Cocoa Nibs
- 5 each green plantains; peel keep in natural shape; slice thin #15 on deli slicer
- 1 ounce coffee-cocoa mix
- 1 cup Valrhona cocoa powder
- 1 cup coffee grounds (fresh grind)
- 1 cup granulated sugar
- 1/4 cup Kosher salt
Butterscotch Creme Brulee
Filo Squares
Butterscotch Sauce
Caramelized Bananas
Cocoa Nib/Hazelnut Tuile
Fried Plantains
Coffee-Cocoa Mix for Plantains
Instructions
- Split the vanilla beans and scrape the seeds from the pods.
- Add the seeds and the scraped husks to the heavy cream and bring to a boil.
- Allow the vanilla to steep in the cream for a minimum of 30 minutes.
- Combine the dark brown sugar, water, and the vinegar in a heavy saute pan and cook, WITHOUT stirring, to 240 degrees.
- Remove from the heat and stir in the remaining heavy cream, dark rum, and salt.
- When the cream and vanilla have steeped enough, strain the cream to remove the husks.
- Whisk the yolks lightly to blend them.
- Add the vanilla flavored cream to the beaten egg yolks, slowly, whisking until well combined.
- Whisk the butterscotch mixture into the yolk and cream mixture.
- At this point, time permitting, the crème brulee base should be rested overnight.
- Rest the base under refrigeration due to the uncooked egg yolks it contains.
- Divide the base equally between 15 shallow gratin dishes set on a very flat sheetpan.
- Place the pan directly on the deck of a 325 degrees oven and add boiling water to the sheetpan until the water is a 1/4 inch below the rims of the dishes.
- Bake until lightly set.
- Remove the pan of cremes carefully from the oven and allow to cool in it.
- When they have come to room temperature, chill them.
- Butter first 3 sheets of filo.
- Brush butter on the 4th and 5th layer then sprinkle with Granulated Sugar.
- Score 3 x 5 on the entire pile of filo.
- Bake till golden brown
- Melt Butter in sauce pan.
- Add Brown Sugar and melt together, reduce until caramel forms.
- The restaurant dusts the bananas with sugar and caramelizes with a blowtorch.
- Alternatively, you can roll the bananas in sugar, until coated.
- Spray cooking spray in a medium size nonstick pan, and heat over medium high heat.
- Add bananas and sugar.
- Cook bananas until light to golden brown underneath, about 4-5 minutes.
- Be careful not to overcook or burn them.
- Gently flip bananas over to brown other side, turning heat down to medium.
- The second side will brown in about one minute.
- Set aside.
- Melt Butter, Sugar and Glucose.
- Add milk.
- Add chopped Hazelnuts and Cocoa Nibs.
- Form a ball using 100 scoop.
- Flatten and Bake at 310 degrees for approximately 12 minutes.
- Carefully peel 5 green plantains trying best to retain natural shape.
- Slice plantains on deli slicer #8 setting down the whole length of the plantain trying to retain the natural shape.
- In batches or 8-10, fry plantains in fryer at 350 degrees turning plantains to ensure crispy coloring evenly throughout chip while trying to keep their natural shape.
- Once plantains are crispy on both sides let drain on marituffs and season both sides generously immediately so cocoa-coffee mix will adhere.
- Store on a large plate lined with marituffs for service.
- Do not wrap.
- Using a clean, dry stainless steel bowl, combine above ingredients and mix together very well to super combine.
- Store, covered for up to 7 days.
- Spoon Caramel Sauce on the dessert plate.
- Place the creme Brulee “napoleon” on 2 squares of Filo that have been filled with Butterscotch Creme Brulee) and spoon on more Caramel Sauce.
- Top with 2 slices of Caramelized Banana.
- Garnish with Cocoa Nib/Hazelnut Tuile, whipped cream and 1 slice of Crunchy Plantain.
Butterscotch Creme Brulee
Filo Squares
Butterscotch Sauce
Caramelized Bananas
Cocoa Nib/Hazelnut Tuile
Fried Plantains
Coffee-Cocoa Mix for Plantains
Assembly