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1
Place the peanut butter and mascarpone in a medium sized mixing bowl and stir just to combine.
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2
In a separate bowl, whip the cream and the powdered sugar to stiff peaks.
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3
Gently fold the whipped cream into the peanut butter mixture, then cover tightly and refrigerate.
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4
Brioche:
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5
Combine the dry ingredients in the bowl of an electric mixer with the paddle attachment.
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6
In a separate bowl, whisk together the wet ingredients.
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7
Add the wet ingredients to the dry ingredients in 3 batches.
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8
Add the butter, 1 tablespoon at a time while the mixer is running.
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9
When all the butter is incorporated, increase the speed of the mixer slightly and mix for 5 minutes.
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10
Turn the dough into a well-greased container and refrigerate overnight.
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11
Preheat the oven to 350 degrees F.
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12
The next day, form the dough into a well-greased loaf pan and bake until well browned, about 30 to 40 minutes.
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13
Custard:
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14
Mix the yolks and sugar until well incorporated.
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15
Add the vanilla beans, scrapings and cinnamon and whisk well.
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16
Whisk in the cream then strain through a fine mesh strainer.
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17
Assembly:
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18
Cut the brioche into 1-inch thick slices and cut each slice into round cylinders 4 inches in diameter.
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19
Soak in the custard for 10 minutes.
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20
Fry the brioche in butter as you would French toast, until crispy and golden brown on the outside.
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21
Let cool slightly, then spread the top of each brioche cylinder with some of the peanut butter mousse.
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22
Fan some banana slices on top of the mousse and dust the bananas lightly with the sugar, then caramelize with the torch.
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23
Decorate the plate with a drizzle of honey, then place the brioche cylinder in the center of the plate.
