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.

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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.

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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.

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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.

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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.

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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.