Filled Puff Pastry with Banana Cream

Ingredients

• 150 g white couverture chocolate
• 2 tbsp banana liqueur
• 2 sheets white gelatin
• 100 ml sweetened coconut milk (canned)
• 1 Banana
• 2 Eggs
• a pinch of salt
• 30 g powdered sugar
• 400 g whipping cream
• 4 yufka pastry sheets (Turkish grocery store)
• 2 tbsp liquid butter
• 100 g sugar

Instructions

1. 1.

   Melt the couverture chocolate in a double boiler.

2. 2.

   Soak the gelatin in cold water. Peel and roughly mash the banana, then blend with coconut milk.

3. 3.

   Separate one egg. Whisk the yolk and remaining egg whites with the banana-coconut mixture in a metal bowl over the double boiler until thickened. Squeeze out excess liquid from the gelatin and dissolve it into the cream. Stir in melted chocolate and liqueur. Chill for about 30 minutes until it starts to set.

4. 4.

   Beat the egg white with salt until stiff, adding powdered sugar gradually. Whip the cream until stiff and fold both into the chilled mixture.

5. 5.

   Layer the yufka sheets on top of each other and cut into eight equal strips.

6. 6.

   Twist each strip slightly and arrange them in rings on a parchment-lined baking sheet. Brush the tops with butter.

7. 7.

   Bake in a preheated oven at 180°C (mid rack) for about 4 minutes until golden brown. Remove and cool.

8. 8.

   Cook sugar with a little water in a pot to make a light caramel, pour thinly onto a marble slab, let cool, then break into pieces.

9. 9.

   To serve, place two pastry rings on each plate, fill with banana cream, and garnish with caramel pieces.