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Sweet maki with banana, pear, buckwheat and coconut almond puree
The Perl’Amande brand for which I have been making recipes for a few months now, challenged me to imagine a creative and gourmet recipe with their coconut almond puree.
In my revisited recipe, here are makis in a sweet and very tasty version.
AuthorBeauty FoodDifficultyWayCombine the cornstarch with the water in a small bowl.
Put the flour with the salt in a bowl then add the water / starch mixture, the vegetable drink and the oil.
Mix with a whisk until you obtain a smooth paste without lumps. You can use a hand blender if necessary.
Melt the chocolate in a double boiler (or in the microwave)
When it is melted, add a little bit of pancake batter and mix.
This is what will allow you to make small drawings on the pancake so you can then put it in a piping bag or in a sauce dispenser.
In a hot and lightly oiled pancake pan, draw the shapes of your choice with the chocolate / pancake mixture.
Then cover with pancake batter and cook each side for a few minutes like a classic pancake.
Repeat for the second pancake.
Peel the pears, remove the seeds and cut into small pieces.
Then put the buckwheat, water, sugar and pears in a small saucepan.
Bring to a boil and cook over low heat for 30 minutes.
When there are a few minutes left, increase the heat and stir to remove the excess water and obtain like a caramel.
Let cool to room temperature before refrigerating for 30 minutes.
Spread the appliance over the whole of a pancake.
Place a peeled banana on the edge and roll the pancake around.
Cut slices using a sharp knife and repeat for the second pancake.
Serve with melted chocolate for a “sauce”.
Ingredients
Instructions
Combine the cornstarch with the water in a small bowl.
Put the flour with the salt in a bowl then add the water / starch mixture, the vegetable drink and the oil.
Mix with a whisk until you obtain a smooth paste without lumps. You can use a hand blender if necessary.
Melt the chocolate in a double boiler (or in the microwave)
When it is melted, add a little bit of pancake batter and mix.
This is what will allow you to make small drawings on the pancake so you can then put it in a piping bag or in a sauce dispenser.
In a hot and lightly oiled pancake pan, draw the shapes of your choice with the chocolate / pancake mixture.
Then cover with pancake batter and cook each side for a few minutes like a classic pancake.
Repeat for the second pancake.
Peel the pears, remove the seeds and cut into small pieces.
Then put the buckwheat, water, sugar and pears in a small saucepan.
Bring to a boil and cook over low heat for 30 minutes.
When there are a few minutes left, increase the heat and stir to remove the excess water and obtain like a caramel.
Let cool to room temperature before refrigerating for 30 minutes.
Spread the appliance over the whole of a pancake.
Place a peeled banana on the edge and roll the pancake around.
Cut slices using a sharp knife and repeat for the second pancake.
Serve with melted chocolate for a “sauce”.
Note:
- You can use a bamboo mat to roll up your maki more easily.
- For even more texture, you can also leave the skin of the pears, according to your wishes.
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