Put the Patacrout, water and Mimetic in a mixing bowl, and mix with a paddle.
Laminate the dough at 3mm thickness and bake.
Process the dough into a food processor with melted cocoa butter.
Press the dough into the frame and put it in the refrigerator to set.
Baking:
14 min
Oven Type: Deck
Top Temperature: 180°C
Bottom Temperature: 180°C
Open
11% Water loss
Put all ingredients in a mixing bowl and mix with a paddle for 5 min at medium speed.
Spread at 4mm thickness and bake.
Baking:
11 min
Oven Type: Deck
Top Temperature: 180°C
Bottom Temperature: 180°C
Closed
7% Water loss
Transport yourself to picturesque Jevington, England in 1971, where 2 culinary geniuses Nigel Mackenzie and Ian Dowding crafted the perfect dessert. Their winning creation? Banoffee Pie – a mouth-watering blend of banana and toffee.
In today's world, where consumers increasingly prioritize planet-friendly eating habits, our fully plant-based Banoffee Pie allows customers to indulge guilt-free while supporting sustainability. Let your customers savor this eco-conscious delight!
294.9 Kcal
Energy
1237.4 Kj
Energy
14.2 g
Fat
9.42 g
Saturates
39.16g
Carbohydrates
28.04 g
Sugars
*
| Energy 294.9 Kcal | ||
| Energy 1237.4 Kj | ||
| Fat 14.2 g | ||
| Saturates 9.42 g | ||
| Carbohydrates 39.16g | ||
| Sugars 28.04 g | ||
| Fibers 0.83 g | ||
| Protein 2.18g | ||
| Salt 0.26 mg |
