For 20 servings

Pecan praliné

300 g roasted pecan nuts

180 g sugar

Pecan mascarpone cream

180 g pecan praline

500 g Debic Cream Plus Mascarpone

3 g salt

Chocolate pâte sablé

380 g Debic Croissant Gold

361 g powder sugar

4 g salt

110 g almond powder

210 g whole egg

70 g cocoa powder

653 g flour

209 g potato starch

Banana sponge cake

232 g Debic Constant butter

200 g almond powder

200 g powder sugar

200 g overripe bananas

44 g invert sugar

215 g egg whites

4 g salt


pecan nuts

meringue sticks


Pecan praliné

Caramelise the sugar and add the pecan nuts.

Let cool down on a baking paper.

Blend everthing until smooth.

Pecan mascarpone cream

Mix the Debic Cream Plus Mascarpone with the pecan praline.

Whip into stiff peakas at medium speed, add the salt .

Chocolate pâte sablé

Mix the Debic Croissant Gold, the icing sugar, the salt and the almond powder into a dough.

Add the eggs and mix.

Mix the flour, cocoa powder and potato starch.

Cool the dough and roll out to 2 mm.

Cut it in 5 x 8 cm rectangular and place it under a silpat.

Bake the sablé at 150 °C for 40 min.

Banana sponge cake

Melt the Debic Constant butter.

Mix the sugar with the almond powder and add the crushed bananas.

Add the salt, the invert sugar and the egg whites and mix.

Divide in greased baking tins of 4 x 7 cm.

Bake at 180 °C for 25 min


Place a banana sponge cake on top off the chocolate sablé and cover with another chocolate sable.

Pipe the mascarpone pecan cream on top and decorate with pecan nuts and merengue sticks.