Extra Firm Cream Of Ripe Bananas To Fill And Decorate Cakes | Delicious And Healthy

How many times have you found bananas in the orchard that your children refuse to eat because they have reached a certain point of maturity? And since this is something quite common in my house too and I don't like to waste food, I always give a second chance to the ripe bananas that stay in the orchard. Here's a spectacular recipe, cheap and very easy to prepare. It's a delicious cream you can use to guess a cake, Pastel de plancha, to decorate cupcakes, to decorate individual desserts and to decorate pastels. First, clean and cut four ripe bananas and the apartas for now. Prepare a casserole or a casserole and take it to the stove. Add 50 grams of butter and a little dessert. I use butter without salt, but if you don't have you can use butter with salt too. Add the chopped bananas, remove them occasionally and leave them to boil for 2 minutes. The amount of bananas I use is 450 grams, so the 4 peeled and cut bananas weigh 450 grams. Now add juice of half lemon, about 40 ml and while it's still boiling at a medium fire, You're gonna be chopping the bananas with a fork until you get a banana purée. Add 120 grams of sugar, remove, let it boil for about 30 seconds more and put out the fire. So with the hot banana purée, you add 50 grams of corn, add 3 eggs and mix a little. Now add 300 ml of milk, it can be hot or cold and mix well. I'm going to crush the mixture a little more, do the same but if you don't want you can skip this step, We'll pass the cream through a colator later. Take the casserole back to the fire and don't stop removing the heat until it thickens well. At this point, let it boil for 30 seconds and put out the fire. Pass the cream through a fine colator, this step is also optional. I tell you that because for example in my case I'm going to use this cream to decorate with mango pastelera And for this reason the cream has to be very thin and without banana chips. But instead if you're gonna use this cream to fill up a pie or a plancha cake, You can leave the cream like this because it tastes even better with a little banana in the cream. Cover the cream with a plastic wrap and let it cool for at least 2 hours. First you let it cool and then you keep it in the fridge. Next step, add 500 ml of very cold nata y la bates for three minutes. When you're firm, you'll add the crème de bananas chilled slowly in several batches. You'll be fine until you get a firm, fine, spicy cream. This cream you can prepare with a day's advance. This cream lasts for 5 days in the fridge. This amount will allow you to fill and cover a cake 15 or 18 cm in diameter and 10 cm high. I used this cream to decorate 24 large cupcakes with a rocetones alto decoration. They were lovely, as you can see the cream goes very well with the mango pastelera. I hope you'll make this cream, it's very rich, economical and very easy to make. Here's another tutorial with ripe bananas, here's a list with merengue and sops, A list of creams for cakes and decorations for Disney princesses. Thank you very much and see you soon.