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Le Chaudron recipe
Banoffee pie
Banoffee pie
⏱ 75 minServes 8Easy520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
300 g (11 oz)butter biscuits (Petit Beurre type)
150 g (5 oz)melted unsalted butter
1 cansweetened condensed milk397 g (14 oz)
5ripe bananas
400 ml (1⅔ cups)very cold heavy cream (35% fat)- 50 g (2 oz)powdered sugar
30 g (1 oz)dark chocolate
1 tspvanilla extract
- 300 g (11 oz) butter biscuits (Petit Beurre type)
- 150 g (5 oz) melted unsalted butter
- 1 can sweetened condensed milk 397 g (14 oz)
- 5 ripe bananas
- 400 ml (1⅔ cups) very cold heavy cream (35% fat)
- 50 g (2 oz) powdered sugar
- 30 g (1 oz) dark chocolate
- 1 tsp vanilla extract
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Make the dulce de leche: submerge the unopened can of condensed milk in the pot of boiling water for 3 hours.
- Remove the can carefully and let it cool completely before opening, to avoid scalding splatters.
- Grind the biscuits to fine crumbs, mix with the melted butter and press into the bottom of the pan.
- Chill the crust 30 minutes before filling.
- Spread the dulce de leche (now a golden caramel) evenly over the crust with a spatula.
- Slice the bananas into thick rounds and arrange them over the caramel in a spiral.
- Whip the cream with the powdered sugar and vanilla, spread it over the bananas and top with chocolate shavings.
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