Chocolate And Banana Pastries Recipes

Steps:

• Preheat oven to 400°. In a large cast-iron or other heavy skillet, melt butter over medium heat. Stir in brown sugar until blended. Add bananas; stir to coat. Remove from heat; set aside., Unfold puff pastry; cut into 4 rectangles. Place a halved banana in center of each square. Overlap 2 opposite corners of pastry over banana; pinch tightly to seal. Place on parchment-lined baking sheets. , Bake until golden brown, 20-25 minutes. Drizzle with chocolate. Serve warm, with ice cream if desired.

Steps:

• Unfold the puff pastry. Spread the chocolate hazelnut spread onto the middle third.
• Arrange the sliced bananas on top of the spread in a single layer. Bananas may slightly overlap.
• Preheat oven to 400°F (220°C)
• Cut out a triangle of the top right corner of the pastry. Repeat on the other side.
• Cut diagonal slits along both sides of the pastry. Each will be around 1 inch (2 ½ cm) thick.
• Fold over the top piece of dough to partially cover the top row of bananas.
• Alternating both sides, fold the strips of pastry over the bananas, mimicking a braid pattern.
• Trim the excess dough on the sides, and fold over the bottom flap.
• Brush the top of the braided pastry with the beaten egg. Transfer to a parchment lined baking sheet for and bake 15 minutes or until the pastry is golden brown.
• Allow to rest for 10 minutes before slicing.
• Enjoy!

Steps:

• Preheat the oven to 375 degrees Fahrenheit. Butter or line 2 baking sheets.
• Whisk together the flour, baking soda, and salt.
• In a large bowl, beat together butter, sugars, egg, and vanilla. Add the flour mixture and stir to combine. Mix in the banana and chocolate chips until just combined.
• Drop by the tablespoons onto the baking sheet, spacing dough an inch apart. Bake for 10-12 minutes, until lightly golden brown. Remove to cooling racks.

Steps:

• Place the chocolate in a saucepan with the milk and heat until just before boiling point, stirring until the chocolate has melted.
• In a bowl whisk together the egg yolks and sugar until light and creamy then stir in the flour.
• Then, while whisking, pour in the hot chocolate milk and whisk until well blended.
• Place the mixture in a double-boiler. Heat over simmering water, stirring constantly, until very thick (around 3 minutes).
• 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).
• Preheat oven to 425°F Roll out the pastry to 0.5cm thickness and cut into 8 rectangles (about 10cm x 8cm).
• 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.
• Spread each inside the scoring line with about 1/8 of the chocolate custard.
• In a bowl mix together the honey and lemon juice.
• Halve the bananas lengthwise and toss with the lemon honey and top each pastry with 2 pieces of banana.
• Bake for 15 minutes. Brush the top with extra honey to glaze and cool slightly on a wire rack before serving.