Banoffee Profiteroles
You can make the pastry, bake it then freeze if you want to get ahead - then you can defrost them and fill to order!
Choux buns filled with our gorgeous gooey caramel, whipped cream and slices of banana topped with chocolate sauce… mmm…
Plain flour
Butter
Caster sugar
Eggs
Water
Double cream
Bananas
Carnation Chocolate Drizzle, to serve
You will also need…
Step 1 of 5
Preheat the oven 200°C (180°C for fan ovens) or Gas Mark 6.
Step 2 of 5
Melt the water, butter and sugar together in a pan. Add the flour and beat with a wooden spoon until smooth and thick. Add the eggs, one at a time, beating well before adding the next, until the mixture becomes smooth and glossy.
Step 3 of 5
Line 2 baking sheets with parchment and sprinkle both with a little water. Spoon the mixture into a piping bag with a smooth nozzle and pipe equal balls (about the size of a golf ball). Bake for 20 minutes or until golden-brown.
Step 4 of 5
Remove from the oven and make an incision into the side of each bun to allow the steam to escape. Return to the oven for 1-2 minutes to let the profiteroles dry out. Place onto a wire rack to cool.
Step 5 of 5
When the profiteroles are completely cold, cut each one in half. Spoon a little caramel into the bottom half of each profiterole. Whip the cream and pipe a little into each top. Place a banana slice onto the caramel bases and sandwich with the cream top. Serve with the chocolate sauce. Divine!
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Banoffee Profiteroles
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Prep: 20 mins
Cook: 22 mins
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Bit Tricky
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SERVES: 8
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Ingredients
Plain flour
75gButter
55gCaster sugar
1tspEggs
2Water
150mlDouble cream
150ml200gBananas
2Carnation Chocolate Drizzle, to serve
100mlYou will also need…
baking sheets, covered with baking parchment, a piping bag and plain nozzle -
Method
Step 1 of 5
Preheat the oven 200°C (180°C for fan ovens) or Gas Mark 6.
Step 2 of 5
Melt the water, butter and sugar together in a pan. Add the flour and beat with a wooden spoon until smooth and thick. Add the eggs, one at a time, beating well before adding the next, until the mixture becomes smooth and glossy.
Step 3 of 5
Line 2 baking sheets with parchment and sprinkle both with a little water. Spoon the mixture into a piping bag with a smooth nozzle and pipe equal balls (about the size of a golf ball). Bake for 20 minutes or until golden-brown.
Step 4 of 5
Remove from the oven and make an incision into the side of each bun to allow the steam to escape. Return to the oven for 1-2 minutes to let the profiteroles dry out. Place onto a wire rack to cool.
Step 5 of 5
When the profiteroles are completely cold, cut each one in half. Spoon a little caramel into the bottom half of each profiterole. Whip the cream and pipe a little into each top. Place a banana slice onto the caramel bases and sandwich with the cream top. Serve with the chocolate sauce. Divine!