Recipes

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Saoaba banana with vanilla from Madagascar

Pour 2 people
Preparing 10mn
Cooking 30mn

Ingredients

Saoaba banana

Preparing

  1. Peel and rinse plantains

  2. Cut plantains into slices (plus or minus 2cm thick)

  3. Place in a saucepan, cover with water ( half) and bring to a boil

  4. When there is only a bottom of water, check the cooking with the tip of a knife

  5. Add the sugar

  6. Pour in the coconut milk and stir gently (make sure you get a creamy texture without crushing all the banana pieces)

  7. Add the seeds of two vanilla pods so that all the aroma is released when the coconut milk boils

  8. Let cool for a few minutes before tasting!

* In Madagascar we often enjoy it warm, to taste in rainy but also cold weather at any time of the day

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Fluffy vanilla pancakes from Madagascar: very easy and fast

Pour 4 people
Preparing 15mn
Cooking 15mn

Ingredients

Preparing

  1. Combine flour and baking powder in a salad bowl

  2. Blanch the eggs and sugar in a separate container ( the top would be to use a beater )

  3. Add milk to liquid mixture (eggs and sugar)

  4. Gently fold the liquid mixture into the flour that has been previously mixed with the yeast and add a pinch of salt

  5. Add the seeds of two vanilla beans to flavour the preparation

  6. Finally add your melted butter to the mixture.

  7. You are now ready to make super fluffy pancakes!
    Don’t forget to butter your pan a little before each cooking.

We recommend you try these Madagascar vanilla pancakes with red fruits or a nice salted butter caramel!☺

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“Religieuses fleuries” with vanilla

Ingredients

  • Milk chocolate compounded ganache: 90g milk chocolate, 45g whole liquid cream (1), 130g whole liquid cream (2)
  • Vanilla Ganache: 1 vanilla pod, 100g of whole liquid cream (1), 180g of liquid cream (2), 200g of white chocolate.
  • Cocoa crackling: 40g butter half salt pomade, 50g brown sugar, 40g flour, 10g cocoa without sugar.
  • Chocolate cream: 160g of whole liquid cream, 20g of egg yolk, 80g of milk chocolate, 2g of gelatin.

Preparation

  1. Milk chocolate compouned ganache

    Melt the milk chocolate. Boil the cream (1). Pour over the chocolate. Mix well. Add the cold liquid cream (2). Mix well. Film on contact and leave in the cold for at least 4 hours. Mount like a whipped cream, pour into silicone half spheres and freeze.

  2. Vanilla Blended Ganache

    Proceed in the same way as with the previous ganache. Prick a toothpick in the chocolate halves. , poach the vanilla-topped ganache with a petal tip. Freeze again and powder with white velvet.

  3. Cocoa Crackling

    Make the crackle and freeze. Make a pastry cream puff and cover the cream puff with the cracker before cooking at 180°, static heat for 25 minutes.

  4. Creamy chocolate

    Rehydrate the gelatin in cold water. Melt the chocolate . Make the custard with the cream and egg yolk. Add the gelatin off the heat. pour over the chocolate and mix before a cold take. Garnish the cream puff with creamy, mounted ganache.

This recipe was created by pastry chef Frédérique Duperron with our vanilla beans from Madagascar.

You can discover his achievements on his Instagram page: Les_patisseries_de_fred

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