Banoffe Treasure Chest With Hazelnut Fudge Sauce
- 250 gm Puff pastry, (9oz) Little flour for rolling
- 1 x Egg yolk
- 4 x Ripe bananas
- 1/2 sm Lemon, Juice of
- 2 Tbsp. Whipping cream
- 1 Tbsp. Rum
- 1 tsp Grnd cinnamon
- 50 gm Butter, (2oz)
- 115 gm Soft light brown sugar, (4oz)
- 115 gm Golden brown syrup, (4oz)
- 150 ml Whipping cream, (1/2 pint)
- 1 Tbsp. Minced hazelnuts
- Preheat the oven to 180C/350F/gas mark 4/fan oven 160C.
- Roll out the pastry to a rectangle about 30cm x 10cm x 5-8mm (12 inch x 4 inch x 1/4 inch thick) Cut into 4 equal rectangular pcs.
- Place the rectangles on a baking tray and brush them with beaten egg yolk. Use a cocktail stick or possibly small knife to mark the top with a criss cross pattern. Bake for 10 to 15 min or possibly till well risen and golden. Remove the pastry from the oven but leave it on the baking tray and do not switch off the oven.
- Quickly make the banana filling: Mash 2 of the bananas with the lemon juice, cream, rum and cinnamon. No need to put in any sugar as the sauce provides sufficient sweetening.
- Slice the cooked pastry rectangles in half horizontally. Place a spoonful of the mashed banana fold in the bottom half of each rectangle.
- Slice the remaining banana thinly and arrange them neatly on top of the banana filling. Replace the lids and put the pastries back in the oven for 4 to 5 min to hot through.
- Meanwhile, make the sauce: Put the butter, sugar and syrup in a small pan. Bring it to the boil and simmer for about 3 min till the sauce has turned a golden. Remove it from the heat and stir in the cream and hazelnuts.
- Serve the pastries on warmed plates with some of the hazelnut fudge sauce spooned over. It's awesome on its own, or possibly even more wicked served with ice cream or possibly fresh pouring cream.
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