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Let yourself be carried away by chef Diego Alary’s invitation to indulgence. In this recipe, the generous, soft cookies are loaded with chocolate chips and combine with the sweetness of banana, milk caramel and the creaminess of whipped cream. A gourmet and original reinterpretation of this British dessert.
- 1 can of sweetened condensed milk
- 1 pot of very cold 35% fat whipping cream
- Using an electric mixer or a pastry mixer with the whisk attachment, whip the very cold cream into whipped cream. Do not add sugar.
- In a saucepan over low heat, reduce the condensed milk for around twenty minutes. When it has the texture of caramel, remove from the heat. Apply the caramel and whipped cream to the cooled cookies using a piping bag.
All you have to do is enjoy!