Chocolate and banana compressed sandwich
4 servings
INGREDIENTS
• 8 tbsp of Au Pain Doré GOURMET Choco-Almond-Hazelnut Spread*
• 2 to 3 bananas (according to size)
• 1 tbsp Grand Marnier (Rum may also be used)
• 2 tbsp sugar
• 8 slices Brioché bread*
• 2 tbsp Mycryo** or unsalted butter
• Icing sugar to decorate (to taste)
PREPARATION
• Cut bananas into 1 cm thick slices.
• Cook them in a non-stick sauté pan with 1 tbsp of Mycryo butter.
• Add sugar and Grand Marnier, and flambé.
• Let stand to cool off.
• During this time, spread 1tbsp of Au Pain Doré GOURMET
Choco-Almond-Hazelnut Spread on all slices of Brioché bread.
• Place banana slices evenly on 4 of the spread bread slices and close with the remaining 4 slices.
• Heat pan and add half tbsp of Mycryo or unsalted butter, and toast sandwiches 1 min on each side to obtain a
nice golden color, then compress each sandwich with a spatula or the back of another pan for more density.
• Optional : sift icing sugar over the sandwiches.
** this item is available at La Guilde Culinaire
Bon appétit!
Recipe created for Au Pain Doré
by Julie Etienne and Jonathan Garnier
Chef Owner of La Guilde Culinaire