Caramelized Banana Brioche, Peanut Butter Mousse
- For the mousse:
- 9 ounces creamy peanut butter
- 8 ounces mascarpone cheese
- 2 tablespoons powdered sugar
- 1 cup heavy cream
- For the brioche:
- 1 pound, 10 ounces all-purpose flour
- 3 ounces sugar
- 1 tablespoon salt
- 7 eggs plus 1 egg yolk
- 1 -ounce fresh yeast
- 1 tablespoon cold water
- 1 pound butter, softened
- For the custard:
- 6 egg yolks
- 2 ounces sugar
- 2 cups heavy cream
- 1 vanilla bean, scraped
- Pinch ground cinnamon
- 2 bananas, thinly sliced on the bias
- Sugar, for caramelizing
- Household torch to caramelize
- Honey, to drizzle on plate
Place the peanut butter and mascarpone in a medium sized mixing bowl and stir just to combine. In a separate bowl, whip the cream and the powdered sugar to stiff peaks. Gently fold the whipped cream into the peanut butter mixture, then cover tightly and refrigerate.
Combine the dry ingredients in the bowl of an electric mixer with the paddle attachment. In a separate bowl, whisk together the wet ingredients. Add the wet ingredients to the dry ingredients in 3 batches. Add the butter, 1 tablespoon at a time while the mixer is running. When all the butter is incorporated, increase the speed of the mixer slightly and mix for 5 minutes. Turn the dough into a well-greased container and refrigerate overnight.
Preheat the oven to 350 degrees F.
The next day, form the dough into a well-greased loaf pan and bake until well browned, about 30 to 40 minutes.
Cut the brioche into 1-inch thick slices and cut each slice into round cylinders 4 inches in diameter. Soak in the custard for 10 minutes. Fry the brioche in butter as you would French toast, until crispy and golden brown on the outside.
Let cool slightly, then spread the top of each brioche cylinder with some of the peanut butter mousse. Fan some banana slices on top of the mousse and dust the bananas lightly with the sugar, then caramelize with the torch. Decorate the plate with a drizzle of honey, then place the brioche cylinder in the center of the plate.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy Michael Mina, 2003
Recipe courtesy of Emeril Lagasse