Best 3 Chocolate Hazelnut Babka French Toast With Caramelized Bananas Recipes

CHOCOLATE-HAZELNUT FRENCH TOAST WITH CINNAMON CEREAL

Steps:

• Slice the brioche into 1 1/2-inch-thick slices (6 to 8 slices). Lay each slice on its side and cut a 2-inch slit into the bottom of each. Fill the slit with about 1 tablespoon of the chocolate-hazelnut spread.
• Whisk together the milk, vanilla, salt and eggs in a shallow bowl or baking dish. Place the crushed cereal in another baking dish. Dip a slice of the filled brioche into the egg mixture on both sides a few times, making sure the mixture has soaked in, then transfer to the cereal dish and coat with cereal on both sides. Place the bread on a cutting board or plate while finishing dredging the rest. Repeat with the remaining slices, egg mix and cereal.
• Heat a large, nonstick skillet over medium heat with 2 tablespoons of the butter. Place as many slices as will fit in the skillet. Cook on one side until the coating is crisp and golden brown, 2 to 3 minutes, then flip and cook another 2 to 3 minutes on the other side. Transfer to a platter. Add 2 more tablespoons of butter to the skillet and then more slices. Repeat the process with the remaining butter and slices, reserving 2 tablespoons of butter for the bananas.
• Add the remaining butter to the skillet, let it melt and place the bananas in a single layer in the melted butter. Cook until caramelized, 1 to 2 minutes on each side. Top the toast with the bananas and sprinkle with confectioners' sugar. Serve immediately.

HAZELNUT BABKA

Steps:

• Make the sponge by mixing ingredients in bowl and letting sit for 1/2 hour.
• In a standing mixer, fitted with a dough hook, add the sponge. Add in the flour, egg, egg yolks, salt, and sugar. Add any additional flour to make smooth dough. Place in oiled bowl, cover and set aside until doubled in volume. Punch down and let rise (covered) again.
• Punch down and roll out into a rough triangular shape that is about 1 1/2 feet and 1/2-inch thick. Paint with melted butter. Mix together sugar, cinnamon and hazelnuts. Sprinkle on. Roll up and press into well-buttered bundt pan. Let rise until doubled.
• Preheat oven to 375 degrees F.
• Bake for 40 minutes. Let cool then remove from pan. Cook together butter, sugar, honey, and liqueur. Paint on top. Sprinkle with nuts.

WARM CHOCOLATE FINANCIER WITH CARAMELIZED BANANAS

Steps:

• Preheat oven to 375 degrees F. Sift the almond flour, flour and powdered sugar into a mixing bowl. Add egg whites and mix on low speed for 1 minute. Add the browned butter slowly and mix well. Fold in the chocolate by hand using a rubber spatula. Portion into desired sizes and bake until lightly browned.
• Caramelized Bananas: Cook sugar and water over high heat until well caramelized. Turn off the heat and add cream. Stir until well mixed; it should be boiling. Add bananas and toss lightly in syrup. Strain and reserve liquid. Place bananas around financier and finish with reserved liquid.
• Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.