My dear friends, i have a dilemma. You have to help me!
Chantilly or Chocolate Ganache? What do you prefer? I really like both and don’t know what to chose. So this time, I baked two different banoffee pies.
I used my perfect crust recipe. It’s called « pâte sucrée ». It’s crisp and holds perfectly.
- 1 can of sweat condensed milk
- One of my perfect crust pie
- Chocolate ganache
- Whipped Cream
- Do you know this magic trick?
- Just put one can (closed) of sweet condensed milk to boil for 30min. And you get toffee! Or "milk marmelade" (confiture de lait). This is the best trick I got from pinterest so far. When it's cool, open the can and spread the milk on the tarts.
- Cut and add bananas.
And there comes my dilemma! I love so much mixing chocolate and bananas. So I had to try! And I tried the whip cream version too because well… I had to!
What do you think? It seems that my guests were enjoying more the chantilly version. Softer in taste they said, and smoothier.
You can find the recipe of chocolate ganache here. To make the chantilly, I just whipped the cream in the food processor (my dear assistant!).
Please try this peace of heaven and tell me what you prefer. Enjoy!