Total Time
2hrs 45mins
Prep 2 hrs 30 mins
Cook 15 mins

A sweet way to start or end the day never hurt! A new way of making a delicious banana and chocolate pastry. I can't wait to try them out! Prep time includes chill time.

Ingredients Nutrition


  1. Place the chocolate in a saucepan with the milk and heat until just before boiling point, stirring until the chocolate has melted.
  2. In a bowl whisk together the egg yolks and sugar until light and creamy then stir in the flour.
  3. Then, while whisking, pour in the hot chocolate milk and whisk until well blended.
  4. Place the mixture in a double-boiler. Heat over simmering water, stirring constantly, until very thick (around 3 minutes).
  5. Remove from heat and stir until smooth. Place a piece of plastic wrap or baking paper over the surface to prevent a skin forming and chill (this can be overnight for baking the pastries fresh in the morning).
  6. Preheat oven to 425°F Roll out the pastry to 0.5cm thickness and cut into 8 rectangles (about 10cm x 8cm).
  7. Lightly score a rectangle 1cm inside the edges of each. Place on a baking tray lined with baking paper and prick the bases a few times.
  8. Spread each inside the scoring line with about 1/8 of the chocolate custard.
  9. In a bowl mix together the honey and lemon juice.
  10. Halve the bananas lengthwise and toss with the lemon honey and top each pastry with 2 pieces of banana.
  11. Bake for 15 minutes. Brush the top with extra honey to glaze and cool slightly on a wire rack before serving.