The Most Popular Dessert at My Restaurant | Chef Jean-Pierre

Well, hello there, friends. An old classic today, banana foster. I'm going to show you the way I used to make them in my restaurant for 22 years. It's an amazing recipe. Remember, thumbs up if you like the recipe. Don't forget to subscribe to the channel and ring that bell. Stay tuned, friends. We're going to make them together. Well, let me show you. This is really an easy dessert. Perfect for a dinner party. All you got to do is get some banana and you can do them really quick. I made literally, friends, thousands of those. For those of you that came in our restaurant in the 70s and the 80s, you know what I'm talking about. This is it right here. I'm going to make you the banana foster that we made so many of them. So really simple. A lot of restaurants make it different ways. I'm not sure really. I think Brennan in New Orleans made them very famous. Not sure if they invented, but it doesn't matter who invented them. We made them in my restaurant for so many years and I made them in a cooking school. I taught everybody how to make it my way. I cut the banana in little pieces. You can leave them whole and you can cut them. You can serve them. There's so many ways of doing it. This is the way I like to make it. So we got butter. Butter, butter, butter. And then we're going to put a little brown sugar. All right. Not too much brown sugar. We don't want them to be too sweet. And by the way, I have to show you this thing, you know, that I have inside the brown sugar. Somehow, I don't know if it's somehow, but it keeps my brown sugar from being sticky. You got to put it in there like this and it keeps the brown sugar from becoming sticky. I have no idea how it works, but it's working. All right. So I got brown sugar. We're going to put a little bit of cinnamon. I don't mind cinnamon, friends, but I want it in the background. I don't want it in the foreground. OK, that's a big difference, which means I like a little bit of it. Otherwise, it overwhelms everything. You could be eating anything. It tastes like cinnamon, no matter what it is. Right. So a little bit, a little bit of fresh squeezed orange juice. And to offset the sugar, we're going to put a little bit of lemon juice. OK, just enough. So then the sugar is not sweet and the lemon juice is not acid. Perfect balance between the two of them. Perfect gastric. All right. So now what is it we're going to do? We're going to put banana. Banana, they got to be ripe. You know, it's difficult to time them. They can't be too ripe, but they got to be ripe enough. So when you take them, when you peel them, there's a little trick that I want to show you. It's really simple. You want to you hold it like this and you see this one. This one is going to be tough. This one is going to be soft. I know. I think it's OK. I just think I squeeze a little too much. Let me see if it's too soft or if it's OK. Let me see. So you can't really tell at the beginning. I think that little piece, I'm going to get rid of it because I don't like it. So I'm going to get rid of that little piece right there. It's a little too mushy. Otherwise, let's see what we got here. You see? You see? And the way I do it, I keep the back of it. So when I cut them, I don't cut myself. Plus, I'm not taking a really, really sharp knife. I'm taking like a dinner knife. Right? So we pull it. Right. And then we keep the back of it. Well, this is enough. I can't keep the whole thing. And I just do it this way. See? Boom, boom, boom, boom. And if it's too ripe, we just don't do it. The too ripe pieces, we don't do it. So let's see if this one, I'm going to do a little bit more on this one. This one might be a little too green. See, they got to be tight. Perfect. So you have to time them. And if they're small like that, I just cut them like this. OK? All right. So this is it. This is all I need right now. This is the easiest dessert in the world to make, my friends. It's the easiest dessert in the world. And it's so amazing. Everybody loves it. Everybody loves this dessert. Everybody loves it. We're going to cook them and get them. So if they're ripe, meaning if they're ready to be eaten, then let me take a tong right here. If they're perfectly ripe like those were, they're going to take no time at all to cook. We're just going to warm them up. I'm telling you, this is the easiest dessert in the world to make. So if you're making it with kids, you may want to hold the booze. Rum and cream the banana. It's really up to you, OK? My mom used to give us extra booze. Oh, you know what? I forgot the zest of an orange. Let me just reduce the heat so it's not too hot. And remember, friends, when you're zesting, you want to zest it the way I'm doing it, right? You put the tool on top of the orange, not the other way around like all them ding-dongs that they are doing it. If you watch the channel before, you know how to use it. But if you're new to the channel, welcome. You don't know how to use that tool because most people on the Internet show you how to use it the wrong way, right? So it's the tool that goes on top of it like a violin. And you can see it will never go to the same place twice, all right? So we're going to go in there and saute the banana. Believe it or not, friends, a little booze. So you're doing it for kids? Instead of that, put a little more orange juice in there for the kids. A little more orange juice, a little more lemon juice. If you're making it for adults, give them a little extra creme de banana and a little rum, okay? Now, you could flambé them, but I'm always afraid of flambé because of my mirrors, my cameras, and all my lights. So I'm not going to flambé it. But you at home, flambé them all you want, my friends. All right, we're going to get them hot to reduce a little bit of the liquid. And then we're going to put them on top of ice cream. And ice cream, I got these glasses right there, friends, that I already prepared. You see? I already prepared. Those are perfect banana foster glasses, you see? They're pretty, they're perfect. Perfect, perfect glasses right there, friends. And let me tell you what's so special about this dessert, friends. First of all, we should test it. Let's test it, let's test it. We should test it to make sure we have perfect balance between the sweet and the sour, so it's not too sweet. You know, put a pinch of salt in there, friends. You won't believe it, but a pinch of salt will do. Salt is magic. We're going to talk about this very soon. We're going to make a whole show on it. Maybe a little more lemon juice. There you go. There you go. All right, now you can reduce it a little bit more if you want. I like it just like this, so you have enough sauce, you see? It's that simple, that's what it's meant to do. We'll reduce it just a second. And then we're going to put it on top of the ice cream right there, friends. And look at this. Yeah. Look at this, my friend. This is it. It's all you do. You take a little zest of an orange right there on top of it as a final garnish. And this, the magic of this dessert, my friends, is, let me get a spoon, is to eat the cold ice cream with a hot banana. This is a sexy dessert, friends, let me tell you. Oh my goodness. I love my job. Imagine that. That's what I do for a living. See the cinnamon is... Cinnamon is in the background. Just enough, the banana is soft. You see they're melting in my mouth? So is the ice cream, so you have like a soft ice cream and a banana. This is sexy, my friend. I hope you make it. I hope you enjoy watching the video. Thumbs up if you like it, subscribe to the channel, and ring that bell. Thanks for watching. We'll see you in the next couple of days with another fantastic video.