Verrines de pavê de banana

November 4, 2026 November 4, 2026

Recipes Cookery

In a small saucepan, combine sugar and water. Add light cinnamon and cook over medium heat until the sugar dissolves and a crack syrup forms. Stir in the rum, remove from heat, and set aside.

In a small bowl, crack one egg at a time, separating the egg whites. Set aside the egg yolks in a separate bowl to make the cream. In another bowl, reserve 2 egg whites for meringue preparation – the leftover whites can be used in a different recipe.

Combine corn starch and sugar with egg yolks, mixing thoroughly with a wire whisk until smooth. Heat the milk in a medium saucepan over medium-low heat. As it begins to boil, reduce the heat and slowly add half of the hot milk to the egg yolk mixture in small increments, stirring continuously with the whisk after each addition—this tempering technique prevents the yolks from curdling and the mixture from sticking.
Pour the milk and egg yolk mixture back into the pan. Cook over low heat, stirring with a whisk for approximately 3 minutes until it thickens. Remove from heat, pour the egg yolk cream into a bowl, and let it cool slightly. Meanwhile, use the same pan (no need to clean it!) to make the banana candy.
Peel and slice the bananas into strips, then place them in a pan. Cook over medium heat for approximately 5 minutes, stirring occasionally with a spatula until the edges break down. Reduce the heat, add the boiled condensed milk, and stir for around 5 minutes to combine. Turn off the heat and transfer the banana mixture to a separate bowl. Let it cool slightly while you prepare the meringue.

Place a small pan filled with water over medium heat – it will act as the base for the water bath.

In a heatproof glass or stainless steel bowl, combine the 2 reserved light and sugar. Place the bowl over a water bath and stir with a wire whisk for approximately 4 minutes until the mixture becomes smooth. To check the consistency, take a small amount with a spoon and use your fingertips to ensure the mixture is warm and free of sugar granules.
Pour the mixture into the blender and blend on high for approximately 10 minutes, until a stiff and glossy meringue forms.

Divide 12 cups, bowls, or small containers for serving. Use your hands to crumble the cookie into small bits.
Place a portion of the confectioner cream at the base of each cup, followed by a layer of biscuit moistened with a bit of syrup and water. Add a layer of banana candy, then continue layering until the cup is filled—this will include 3 layers of cream, 2 layers of banana candy, and 2 layers of biscuit. Use a spoon to spread the meringue over the top, creating peaks.
Place in the refrigerator and let sit for a minimum of 30 minutes before serving.

In a spacious bowl, combine the flour, sugar, yeast, and salt. Incorporate the butter and blend thoroughly using your fingertips until a crumbly mixture forms.
In a separate bowl, crack one egg and add it to the pheroph. Crack the second egg, using the shell to separate the white from the yolk. Add the yolk to the pheroph and set aside the egg white for later. Using your hands, thoroughly mix the dough ingredients until the mixture is smooth.
Place the dough onto a large baking tray, approximately 40 cm by 30 cm, and use your hands to spread and press it evenly across the entire surface.
Using a wire whisk, gently tap the reserved egg white until it becomes foamy. With a spoon, spread the beaten egg white over the two dough rectangles, then sprinkle with sugar and nuts. Bake in the oven for approximately 30 minutes until golden brown. Remove from the oven and let cool slightly before removing from the mold.