\n<\/p>\n

\n $\"Banoffee$ <\/a><\/div>\n

\nA dessert that many have been waiting for! Yet very simple to make, it is even better with “homemade” hobnobs and salted butter caramel. A decadent cake, especially with its double whipped cream on top! A very English sweet that can be made in any size, with or without chocolate.<\/div>\n

\n<\/div>\n

<\/a><\/p>\n

\n $\"Banoffee$ <\/a><\/div>\n

\n<\/div>\n

\nRecipe for banoffee pie:<\/div>\n

\n<\/div>\n

\nDough:<\/span><\/b><\/div>\n
\n-180g of hobnobs recipe here<\/a><\/span><\/b><\/div>\n
\n-40g of melted soft butter<\/span><\/b><\/div>\n
\n
\n<\/span><\/b><\/div>\n
\nChantilly “double”:<\/b><\/span><\/div>\n
\n-250g of mascarpone<\/span><\/b><\/div>\n
\n-250g of whole cream<\/span><\/b><\/div>\n
\n-80g of powdered sugar<\/span><\/b><\/div>\n
\n
\n<\/b><\/span><\/div>\n
\n-2 bananas<\/span><\/b><\/div>\n
\n-125g of dark chocolate <\/span><\/b><\/div>\n
\n-100g of whipping cream<\/span><\/b><\/div>\n
\n-15g of soft butter<\/span><\/b><\/div>\n
\n-200g of salted butter caramel (recipe here<\/a>!) or “dulce de leche<\/span><\/b><\/div>\n
\n
\n<\/i><\/div>\n
\nPreheat the oven to 180\u00b0C.<\/i><\/div>\n
\nStart by grinding the hobnobs into powder. Click here<\/a> to go directly to the recipe!<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n $\"Banoffee$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nAdd the melted butter.<\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Banoffee$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nMix well and put the dough in 4 foam circles of 8 cm in diameter. Press with the back of a spoon.<\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Banoffee$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nBake for 12 minutes at 180\u00b0C.<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n $\"Banoffee$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nCut bananas into thin slices and place one banana half per circle.<\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Banoffee$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nPour the slightly warmed caramel over the bananas. Two or three tablespoons per circle.<\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Banoffee$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nPut in the fridge for a good hour to harden the caramel. <\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n $\"Banoffee$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\n<\/span><\/i><\/div>\n
<\/i>
\n<\/i>
\n<\/i><\/p>\n
\nWe can do without the chocolate, which is not always found in banoffee pies… But it’s even better with!<\/i><\/i><\/div>\n
\nFor the chocolate ganache. Heat the whole cream and pour it over the chopped chocolate (or pastilles like mine!).<\/i><\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n $\"Banoffee$ <\/a><\/i><\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n Add the soft butter and whisk to combine.<\/i><\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n<\/i><\/i><\/div>\n
\n $\"Banoffee$ <\/a><\/i><\/i><\/div>\n
\n
\n<\/i><\/i><\/div>\n
<\/p>\n
\nPour the chocolate ganache over the firmed caramel.<\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Banoffee$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\n $\"Banoffee$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nSet aside in a cool place for at least 2 hours. Put the mascarpone and the whipping cream in a bowl with the whiskers in the fridge. <\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Banoffee$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nThen, just before serving, whip the mixture by adding the powdered sugar. <\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n $\"Banoffee$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nUnwrap the banoffee pie with a hair dryer (for a perfect unwrap!!).<\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Banoffee$ <\/i><\/a><\/div>\n

\n<\/i><\/p>\n
\n $\"Banoffee$ <\/i><\/a><\/div>\n

\n<\/i><\/p>\n
\nThen add two large tablespoons of double whipped cream to the banoffee pie…<\/i><\/div>\n\n<\/div>\n
\n $\"Banoffee$ <\/a><\/div>\n
<\/p>\n
\n $\"Banoffee$ <\/a><\/div>\n
<\/p>\n
\n $\"Banoffee$ <\/a><\/div>\n
\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
A dessert that many have been waiting for! Yet very simple to make, it is even better with “homemade” hobnobs and salted butter caramel. A decadent cake, especially with its…<\/p>\n","protected":false},"author":1,"featured_media":51728,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[144],"tags":[8933,142],"class_list":["post-285876","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sweet","tag-banoffee-pie-en","tag-sweet"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/285876","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=285876"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/285876\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/51728"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=285876"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=285876"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=285876"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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