Servings: 7
Ingredients
- choux pastry
- pastry cream
- 400 g cream (full)
- 200 g fondant
- 1 kl dye (yellow)
- 3 bananas
- 50 ml apricot jelly
Instructions
- Make the pastry cream as in the recipe, let cool.
- Whip the cream into whipped cream and refrigerate for a while.
- Make the choux pastry as in the recipe.
- Pipe the puffs on a lightly greased baking sheet in an arc, about 12cm.
- Bake the puffs – 190°C – 15 to 20 minutes or until nicely lightly browned. Let them cool on a wire rack
- Warm the fondant slightly until it is liquid (but still thick). Add the food coloring.
- Dip the puffs in the fondant. Allow to set.
- Cut open the puffs.
- Using a piping bag, douille 12, fill the bottom with pastry cream.
- Using a piping bag, serrated douille 12? the on top can pipe the whipped cream from left to right.
- If insufficiently flowing, warm the apricot jelly.
- Cut the banana (diagonally) into wedges and place on top of the whipped cream. Brush with the (cooled) apricot jelly (=abricating)
- Cover with the coverstrip. Gently press everything together.
- Optionally, you can finish this with some coffee extra loosened with kirsch. With a fine brush, you can draw some stripes on the dried fondant.
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