Banoffee Pithivier
This dessert is out of this world! Bananas, dulche de leche, chocolate, puff pastry, double cream...you're going to love this!
Ingredients
- 200g dulce de leche
- 6 bananas, peeled
- 100g chocolate cubed
- 400g ready rolled all butter pastry
- 2 egg yolks
To serve:
- 400ml double cream, whipped
- 50ml duche de leche
Method
Pre heat the oven to 220c.
Cut 1 x 25cm circle and 1 x 20 cm circle from the pastry.
Place the smaller circle onto a lined baking tray, top with the dulce bananas, and chocolate then cover in other pastry circles. Press down to seal, scallop the edges, using a butter knife decorate with swirls. Egg wash then bake for 20 to 25 minutes.
Fold the cream and dulche together and serve with a slice of pithivier.
Ingredients
- 200g dulce de leche
- 6 bananas, peeled
- 100g chocolate cubed
- 400g ready rolled all butter pastry
- 2 egg yolks
To serve:
- 400ml double cream, whipped
- 50ml duche de leche
Method
Pre heat the oven to 220c.
Cut 1 x 25cm circle and 1 x 20 cm circle from the pastry.
Place the smaller circle onto a lined baking tray, top with the dulce bananas, and chocolate then cover in other pastry circles. Press down to seal, scallop the edges, using a butter knife decorate with swirls. Egg wash then bake for 20 to 25 minutes.
Fold the cream and dulche together and serve with a slice of pithivier.
