Toffee banana puffs with chantilly cream

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olive magazine

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Recipe by olive magazine

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Tested

1. 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.
2. 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

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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

Preperation and cooking times

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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