Banana Napoleons With Warm Caramel Walnut Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Homemade puff pastry with bananas, a nutty caramel sauce and chantilly cream. Heavenly!! Ingredients:
puff pastry |
2 cups all purpose flour (250 ml) |
1/2 teaspoon salt (2,5 ml) |
1 pound unsalted butter, cut into 1/4 inch cubes |
1/2 cup ice water (125 ml) |
caramel walnut sauce |
3 ounces unsalted butter (6 tablespoons, 90 ml) |
1 cup brown sugar (250 ml) |
1/2 cup granulated sugar (125 ml) |
2/3 cup heavy whipping cream |
2 teaspoons vanilla extract (10 ml) |
1 cup walnuts, chopped - not too finely |
chantilly cream |
1 cup heavy whipping cream (250 ml) |
1/2 teaspoon vanilla extract (2,5 ml) |
1 tablespoon granulated sugar |
other |
4 bananas, peeled and sliced diagonally |
1 tablespoon (15 ml) lemon juice |
1 tablespoon dark rum (optional) |
Directions:
1. PUFF PASTRY:
2. ============
3. Combine flour and salt on work surface and scatter butter over flour.
4. Toss together until butter cubes are totally coated with flour.
5. Shape mixture into a mound and for a well in the centre.
6. Pour water into the well.
7. With your fingertips, as though you were tossing salad, work the water into the flour based mixture until a rough dough start forming.
8. It will look like torn and knotted rags.
9. Gently press the dough together so that all the dry flour is absorbed.
10. Form the dough into a rectangle.
11. Wrap in plastic and refrigerate for an jour.
12. On a lightly floured surface, roll out hte doug int a 7-by 16 i-inch rectangle about 1/2 inch thick.
13. With a short side of the rectangle facing you, fold down the top two-thirds toward you and the fold the bottom third over the top.
14. This is a single turn.
15. Give the dough a quarter turn so that the open seam is on your right and the closed seam is on your left.
16. If necessary, lightly flour the work surface so the dough doesn't stick.
17. Repeat the rolling and folding process, this is another single turn.
18. Wrap and refrigerate 1 hour.
19. Give the dough 2 more single turns, rolling and folding each time and making sure to give it a quater turn between the 2 turns so the open seam is on your right.
20. Wrap an refrigerate for 1 hour before rolling out.
21. Line 2 baking sheets with parchment paper.
22. On a lightly floured surface, rol out into a 16 by 9-inch rectangle about 1/16 inch thick.
23. With the tines of a fork, make holes about 1/8 inch apart all over.
24. Using a sharp knife, cut the pastry into twelve 4-by 3-inch rectangles.
25. Place pastry on prepared baking sheets, spacing 1-inch apart.
26. Place in freezer 30 minutes.
27. Bake until golden brown at 375 deg F (190 deg C) for 10-15 minutes.
28. Let cool to room temperature.
29. CARAMEL SAUCE:
30. ===============
31. In a heavy saucepan, melt butter over medium-low heat.
32. Stir in brown and granulated sugars.
33. Cook, stirring frequently until sugars are melted.
34. This will take about 5 minutes.
35. Stir in the cream and vanilla.
36. Continue to cook until the sauce has thickened slightly.
37. This will take about 5 minutes.
38. Remove and stir in walnuts.
39. CHANTILLY CREAM
40. ================
41. Put the cream, vanilla an sugar in a bowl.
42. Whip on medium speed until soft peaks begin to form.
43. The cram should hld it's shape but still be very smooth.
44. Cover.
45. Refrigerate until serving.
46. ASSEMBLING:
47. ===========
48. In a bowl, gently stir together banana, lemon juice and rum.
49. Place 1 pastry rectangle on each of 6 plates.
50. Spoon some of the banabas on top of the pastry, then some chantilly cream.
51. Drizzle the caramel sauce over.
52. Place a second pastry rectangle on top.
53. Serve immediately.
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