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Chocolate confidence with coconut banana milkshake

A delicious almond cookie filled with a rich ganache served with a milkshake coconut milk and banana.


Recipe for 12 personnes

For the cookie

225 Gr
Egg white
100 Gr
150 Gr
Icing sugar
150 Gr
Almond powder
50 Gr
Wheat flour

For the ganache

500 Gr
Cream 35%
50 Gr
Corn syrup
400 Gr
Dark chocolate
100 Gr
Softened butter

For the milkshake

300 Ml
Coconut milk
50 Gr
Icing sugar
5 Unit(s)
1 Liter(s)
Pineapple juice
1 Clove(s)
Madagascar vanilla

Preparation time: 40.00 min

Preheat your four at 350.00 °F

  • Preparation for the cookie

    Using the electric mixer, whisk the egg whites and gradually add the sugar until stiff peaks form. Sift dry ingredients and add them gently with a spatula by folding. Using the pastry bag, form cookies about 5 cm in diameter on a baking sheet lined with parchment paper (as you have done for macaroons). Sprinkle with icing sugar before baking. Bake for about 12-15 minutes.

  • Preparation for the ganache

    In a saucepan boil the cream and corn syrup. Pour over the chocolate and let it melt a few minutes. Add butter and stir until mixture is smooth. Whisk a few minutes with the mixer. Place plastic wrap directly putted to the ganache and refrigerate. When cookies are cool, place a layer of ganache on a shell and close with another cookie.

  • Preparation for the milkshake

    Place all ingredients in a blender and blend until the mixture is smooth. Keep the drink in the fridge. Serve cold, without ice.

This cookie is part of the family of meringue cookies, as macaron, which would in fact his ancestor. You can freeze them in an airtight container, filled or not.

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