Banana Bouchees
Ready In: 1 hr 10 mins
Serves: 6
Ingredients
- 1 lb puff pastry (Puff Pastry)
Topping
- 1 egg, beaten
- 1⁄2 cup heavy cream
- 2 tablespoons sugar
- 2 teaspoons rum
- 1⁄4 teaspoon vanilla
Filling
- 2 bananas, ripe, cut into 1/8 - 1/4 inch dice
- 2 tablespoons brown sugar
- 1 tablespoon rum (or more)
- 1 tablespoon lime juice
Directions
- Pastry Shells:
- Keep dough refrigerated until ready to use.
- Preheat oven to 400°F.
- Roll 1/2 lb into 9x13 rectangle about 1/8th inch thick. Place on a silpat covered baking sheet. Cover and place in fridge. Do the same with the other half. Keep airtight until ready to use. Can be frozen if made ahead.
- Cut 6 - 4 inch rounds from each rectangle. Cut 2 or 2 1/2 inch rounds fro the center of 6. Use the center for something else.
- Place 6 whole on a baking sheet and lightly brush with egg and place the rings on top. Brush again with egg.
- Prick only the center of each. If oven. is not ready, refrigerate.
- Put in lower third of oven and bake util the shells begin to brown, about 10 minutes.
- To allow more filling space, deflate bottoms by again pricking only the center with a fork. Reduce to 350F and bake until golden, 15-10 minutes.
- Remove and cool.
- Topping:
- Whip to soft peak cream, sugar, rum and vanilla.
- Filling:
- Stir gently together bananas, brown sugar, rum and lime juice.
- Assemble:
- Divide banana mixture between the pastry shells.
- Spoon on some of the whipped cream on top and off to one side.
- Alternatively fold whipped cream and banana mixture together and fill pastries.
- Serve immediately!
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off