dominique ansel

Dominique Ansel&#x27;s banana bread with intense amount of sugar and melted butter, as well as a dash of nutmeg.

Dominique Ansel's Banana Bread

400 g (2 cups) sugar

250 g (2 cups) all purpose flour

g (3/4 tsp) baking soda

g (3/4 tsp) ground nutmeg

g (1 tsp) salt

g (1 tsp) baking powder

150 g (3 large) eggs

400 g (2 cups, about 3-4) overripe bananas, peeled

Preheat the oven to 350ºF (175ºC).

Take a loaf pan (I used 10-inch) and...

Take a loaf pan (I used 10-inch) and grease the bottom and sides with butter. Dust the loaf pan with flour and shake off any execess.

In a large bowl mash bananas, leaving some...

In a large bowl mash bananas, leaving some big pieces.

Add all the dry ingredients and mix with...

Add all the dry ingredients and mix with a spatula.

Add eggs and mix until all the ingredients...

Add eggs and mix until all the ingredients are combined.

Stir in melted butter.

Pour the mixture into a loaf pan and...

Pour the mixture into a loaf pan and place in the oven. Bake until golden brown on top and an inserted knife comes out clean (about one hour).

Take the pan out of the oven and...

Take the pan out of the oven and let it cool for 15 minutes, then take out the banana bread.

https://mediavine-res.cloudinary.com/video/upload/rn1b8gnfeydekdv7v4xz.mp4

I made Dominique Ansel's banana bread from his new book "Everyone Can Bake" and then compared it to Joanne Chang's banana bread.

Dominique Ansel's Banana Bread vs Joanne Chang's Banana Bread

It’s great to learn how to properly make a pastry cream. It’s even more fun to dye it in a rainbow of colors before consuming it in this fun rainbow cake recipe.

Dominique Ansel's Rainbow Mille-Feuille

milk

sugar

cornstarch

unsalted

puff pastry (preferably Dufour), thawed

Powdered sugar (for dusting)

fruit purée or preserves

food coloring

pastry

Bon Appétit

Bring milk to a simmer in a medium saucepan over medium heat. Meanwhile, vigorously whisk egg yolks, granulated sugar, and cornstarch in a medium bowl until light in color and well incorporated. Whisking constantly, stream one-third of warmed milk into yolk mixture and whisk until well blended. Return pot with remaining milk to medium-low heat and add yolk mixture. Cook, whisking constantly, until pastry cream is very thick (think pudding) and begins to bubble, about 4 minutes.

Remove from heat and whisk in butter until fully incorporated. Line a rimmed baking sheet or large shallow bowl with plastic wrap and spread pastry cream directly on plastic (the more spread out the pastry cream is, the faster it will cool). Cover with another piece of plastic wrap, pressing it directly against the surface to prevent a skin from forming, and chill at least 2 hours.

Meanwhile, preheat oven to 375°. Unfold each puff pastry onto a parchment-lined rimmed baking sheet. Using a fork, dock both pieces of dough, making rows across the surface about 1" apart. Bake puff pastry until golden brown, 25–35 minutes. Remove baking sheets from oven and dust pastry lightly with powdered sugar. Return to oven and bake until sugar is caramelized, 1–2 minutes. Transfer sheets to wire racks and let cool.

Fold pastry cream with fruit purée (if using preserves, finished pastry cream will have some fruit pieces in it) in a medium bowl. Divide pastry cream among 5 small bowls (you should have about 4 cups pastry cream to make 5 colors). Add food coloring 1 drop at a time and mix until desired color is achieved. (Some good combinations: raspberry and red; blueberry and blue/purple; apricot and orange.) Transfer each color to a piping bag and chill until ready to use.

Using a serrated knife, cut each puff pastry into six 4x6" rectangles. Place a rectangle of pastry on a plate or platter. Cut off a small corner of piping bag and pipe the first layer of pastry cream on puff pastry, leaving a ⅛" border. Place another pastry rectangle on top, then pipe the next flavor of pastry cream. Repeat with remaining pastry rectangles and creams, creating 6 layers and ending with puff pastry. Dust top layer of puff pastry with powdered sugar. Serve immediately.

Do Ahead: Pastry cream can be made up to 5 days ahead; store in an airtight container and chill.

A canelé is a cork-shaped pastry from Bordeaux, which has a caramelised crust and soft middle. These impressive desserts are well worth the effort

Canelés

unsalted butter

vanilla pod

granulated sugar

egg egg yolks, beaten

dark rum

plain flour

beeswax (available from amazon.co.uk), melted, to grease the moulds (if they are copper)

Make the batter a day in advance. Put 160ml milk, the butter, the vanilla pod and seeds, and 20g sugar in a medium saucepan and bring to a simmer over a medium heat. Remove from the heat and let cool to about 38C or until lukewarm to the touch – too cool and the butter will congeal, too hot and the eggs will start to cook.

Whisk in the egg mixture until incorporated, then mix in the rum and the rest of the milk.

Mix the flour, remaining sugar and 1/2 tsp salt together in a bowl. Whisk in the liquid in thirds, scraping down the sides and bottom of the bowl between additions. Avoid over-whisking: too many air bubbles will result in dry canelés. The batter should have the same consistency as double cream.

Strain the batter through a sieve into an airtight container. Press clingfilm directly onto the surface of the batter to prevent a skin from forming. Close the lid tightly and chill in the fridge overnight to rest the batter.

Heat oven to 230C/210C fan/gas 8. Warm eight (or 16 if you have them) 5cm canelé moulds on the middle shelf in the oven for 5-10 mins. This helps to give the canelés a crunchy, caramelised exterior.

Brush the moulds with a thin layer of melted beeswax (too much will cause the mixture to spill out during baking). Wring the clingfilm of any mixture that sticks to it, then gently mix to recombine ingredients that may have settled overnight. Do not overmix, or you risk incorporating too much air. The more uniform the batter, the better the final product.

Fill each mould with batter. Be sure to leave 0.5cm at the top – when the canelé bakes, it will rise slightly and then sink, so it is important to account for this.

Put the moulds on a baking tray and bake on the middle shelf for 10-15 mins. Rotate the tray by 180 degrees, reduce oven temperature to 180C/160C fan/ gas 4 and bake for 30-35 mins. (Baking time can vary depending on your oven.) Keep an eye on the canelés’ colour during the final mins to avoid over- or under-baking. The bottom should be a deep maple syrup colour.

Remove the canelés from the oven, let sit for 10 mins, then turn the moulds upside down and gently tap the base until the canelé drops out. Cool completely before serving.

Dominique Ansel&rsquo;s Banana Bread is rich and flavorful, with a perfect crumb. If you take banana bread seriously, this is the loaf for you.

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Top 4 dominique ansel recipes from across the web

The most viewed dominique ansel recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Dominique Ansel's Banana Bread

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Dominique Ansel's Banana Bread

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