Banana & Caramel Cake by Chef Thibault Marchand

2 min read
Banana & Caramel Cake by Chef Thibault Marchand

 

When French pastry meets modern elegance, the result is this showstopping Banana & Caramel Cake by acclaimed chef Thibault Marchand. Made using Frozen Banana Purée without added sugar from Les vergers Boiron, this dessert layers rich banana flavor into a moist cake, a luscious banana caramel core, and a glossy hazelnut-studded chocolate glaze. Every component is designed for balance, indulgence, and impressive presentation.

This recipe is built in three refined parts: Banana Cake, Banana Caramel, and Chocolate Glaze. While it’s chef-level in flavor and execution, the steps are clearly defined—ideal for professionals and serious home bakers ready to impress.

Banana Cake

Ingredients:

  • Frozen puree without added sugar Banana – 340 g

  • Caster sugar – 340 g

  • T55 flour – 340 g

  • Baking powder – 21 g

  • Whole eggs – 255 g

  • Whole milk – 135 g

  • Melted butter – 60 g

Method:

  1. Defrost the banana puree.

  2. In a mixing bowl with a whisk, beat the eggs and milk together.

  3. Switch to a paddle attachment, add the sieved powders, and mix.

  4. Finish by incorporating the melted butter.

Banana Caramel

Ingredients:

  • Frozen puree without added sugar Banana – 200 g

  • Caster sugar – 280 g

  • Glucose – 140 g

  • Whole cream 35% – 400 g

  • Unsalted butter – 90 g

Method:

  1. Heat the cream and banana puree together.

  2. Dry cook the sugar and glucose until caramelized.

  3. Cook the mixture to 107°C.

  4. Add the softened butter.

  5. Chill before using.

Chocolate Glaze

Ingredients:

  • Milky couverture chocolate – 1000 g

  • Light-coloured compound coating – 400 g

  • Grapeseed oil – 100 g

  • Roasted chopped hazelnuts – SQ (sufficient quantity)

Method:

  1. Melt the chocolate couverture and compound coating.

  2. Add grapeseed oil and roasted chopped hazelnuts, mix until combined.

  3. Set aside for assembly.

Assembly

  1. Grease Silikomart KYOTO 800 moulds and fill each with 450 g of the banana cake batter.

  2. Place moulds on a baking sheet, cover with a silicone baking sheet and an additional tray.

  3. Bake at 170°C, then cool and unmould.

  4. Fill the center with the banana caramel and refrigerate.

  5. Once chilled, glaze with the chocolate coating and decorate with small cubes of caramel.

Final Thoughts

This Banana & Caramel Cake isn’t just a dessert—it’s a plated statement. Designed by Thibault Marchand, it marries precision with decadence, creating an unforgettable experience for pastry lovers and professionals alike.