Toffee banana puffs with chantilly cream
An easy sweet treat that makes the most of puff pastry
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 40 mins
- Heat the oven to 200C/fan 180C/gas 6. Slice the bananas in half horizontally. Unroll the pastry and lay the banana halves on top, cut-side-up. Cut around each half, leaving a 2cm border. Put the banana pastries on a baking sheet and brush the borders with egg. Sprinkle the tops of the bananas with demerara sugar.
- Bake for 15-20 minutes until the pasty is puffed and golden and the bananas are caramelised. Softly whip the cream, icing sugar and vanilla together. Serve two puffs per person with a dollop of cream.
Know-how
You'll get a better rise out of your puff pastry if you 'knock up' the sides. Do this by gently brushing the blade of a knife upwards against the cut pastry edges to separate the layers.
Per serving
880 kcalories, protein 9.6g, carbohydrate 75.2g, fat 62.1 g, saturated fat 30.7g, fibre 1.1g, salt 0.84 g
Recipe from olive magazine, April 2006.
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http://www.bbcgoodfood.com/recipes/3534/
http://www.bbcgoodfood.com/recipes/3534/
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Ingredients
- 4 small bananas
- 2 sheets ready-rolled puff pastry
- 1 egg , beaten
- unrefined demerara sugar
- 284ml double cream carton
- icing sugar
- a few drops vanilla extract
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 40 mins
Ingredients
- 4 small bananas
- 2 sheets ready-rolled puff pastry
- 1 egg , beaten
- unrefined demerara sugar
- 284ml double cream carton
- icing sugar
- a few drops vanilla extract
Per serving
880 kcalories, protein 9.6g, carbohydrate 75.2g, fat 62.1 g, saturated fat 30.7g, fibre 1.1g, salt 0.84 g
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09 February 2011
Sheilakuo rated and commented on this recipe
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