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Banoffee choux

Craquelin choux, dipped in smooth Souplesse Banana, filled with creamy banana bavarois and a core of luscious salted caramel.On top of a light dollop of bavarois, finished with crunchy Florentine crunch and banana chips. Sweet, salty, and crispy in perfect harmony. Recipe for approximately 30 profiteroles.

Ingredients

50gWater
200gButter
500gRoyal Steensma Tartlet Mix

300gWater
250gRoyal Steensma Choux Pastry Mix
340gWhole egg

500gRoyal Steensma Souplesse Banana

200gDawn Fond Neutral
200gWater 25°C
1000gWhipping cream, unsweetened (soft peaks)
85gDawn Compound Banana

300gRoyal Steensma Salted Caramel

100gDawn Florentine Mix
100gBanana chips

Preparation

  1. Mix the tartlet mix, butter, and water into a dough and let it set in the fridge.
  2. Roll out the dough to 2 mm and cut out discs, slightly larger than the choux.

  1. Using a paddle attachment, mix the choux mix with water and eggs into a smooth batter.
  2. Pipe mounds of about 25 grams onto a baking tray.
  3. Place a craquelin disc on each mound.
  4. Bake the choux at 190°C, with 70% steam, vent open, for 25 to 30 minutes.

  1. Melt the Souplesse Banana to 40°C and dip 1/3 of the choux in it.

  1. Mix Dawn Fond Neutral with water and Compound. Fold in the semi-whipped cream in 2 stages.
  2. Make a hole in the bottom of the choux, fill the choux with bavarois, and then pipe about 10 g Salted Caramel into the center of the choux.
  3. Then pipe about 20 grams of bavarois on top of the choux.

  1. Sift the Florentine Mix onto the baking tray and sprinkle 50 grams of chopped banana chips on top.
  2. Bake at 190°C (convection oven 170°C) for 9 minutes.
  3. Cool and break, then insert this together with some banana chips into the choux.