Learn how to make Chico Balanceado, the Brazilian banoffee – Marcelo Katsuki

Caramel, bananas, cream and meringue. It looks like banoffee but it’s the very Brazilian Chico Balanceado, soft layered that has been a hit since our grandparents days.

Chico was born in the South but also appears in the prescriptions of Pernambuco and Minas Gerais with the name of Manezinho Araújo, in honor of an artist from Pernambuco who succeeded in the last century. It’s a super family-friendly candy, one made in trays, an authentic comforting dish.

I saved Chico Balanceado from the book Comida Caseira, launched by Nestlé in partnership with Alaúde. It brings together recipes full of emotional memories, such as mad meat, chicken salpicão, iced coconut cake, tray candy, among many other delicacies. The book contains more than 130 photo recipes spread over 305 pages. The average suggested price is R $ 89.90. But let’s get to the recipe!

Balanced Chico
Yield: 16 servings / Preparation: 00:50 / Difficulty: easy


• 1 cup (tea) of sugar
• 3 bananas, cut lengthwise

• 1 condensed milk (box or box) 395g
• 1 and a half cups (tea) of whole milk
• 4 gems
• half a tablespoon of cornstarch

• 4 egg whites
• 1 cup (tea) of sugar

Preparation mode

In a large saucepan, melt the sugar until golden brown. Add half a cup (tea) of hot water and stir with a spoon. Bring to a boil until the sugar cubes dissolve and the syrup thickens. Wait to heat up, distribute in a rectangular refractory (22 x 33 cm) and place the bananas. Reserve.

In a saucepan, add the condensed milk, whole milk, egg yolks and cornstarch and cook over medium heat, stirring constantly so as not to form lumps, for about 5 minutes or until soft. thickens. Distribute the cream over the bananas. Reserve.

In a saucepan, combine the egg whites and sugar and bring to low, stirring constantly, for 3 minutes, removing the pan from the heat for a few moments every minute, continuing to stir so as not to cook. Transfer to an electric mixer and beat until the volume doubles to form a consistent meringue. Distribute the filling and place in a medium (180 ° C) oven, preheated, for about 5 minutes or until the meringue is golden brown.

Photo: Marcelo Resende / Disclosure

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