Best Puff Pastry Banana Pie With Chocolate Rum Sauce Recipes

BANANA NAPOLEON WITH RUM CREAM

Steps:

• Preheat the oven to 350 degrees F.
• Place the puff pastry on parchment lined baking sheets, 1/2-inch apart. Place parchment on top of the dough and then on a wire rack or baking sheet on top. Bake until golden brown, about 15 minutes. (If you are using a baking sheet on top, you will have to remove the baking sheet to see if the puff is done.) Cool to room temperature. Slice each piece of puff pastry in 1/2 horizontally along the 4-inch side.
• Whisk the cream, sugar, vanilla extract, and rum in a large bowl until soft peaks form.
• Slice the bananas 1/2-inch thick on a bias. Place them in a bowl and mix in the lime and orange juices.
• Place some bananas and a little rum cream on each of 6 plates. Place a piece of puff pastry on top. Place the remaining bananas and rum cream on the puff. Drizzle warm caramel sauce over and around the bananas. Top with a second piece of puff. Serve immediately.

PUFF PASTRY BANANA PIE WITH CHOCOLATE RUM SAUCE

Steps:

• Melt butter in heavy large skillet over medium heat. Add sugar, 1 tablespoon rum, water and cinnamon and stir until syrupy. Add bananas and cook 2 minutes, turning occasionally and basting with syrup. Using slotted spoon, transfer bananas to plate. Boil syrup until reduced to 2 tablespoons, about 2 minutes. Pour syrup over bananas; let cool.
• Combine chocolate, cream and corn syrup in heavy small saucepan; stir over low heat until chocolate melts and mixture is smooth. Remove from heat. Transfer 2 tablespoons chocolate mixture to small bowl (Mixture will be thick). Add 2 tablespoons rum to mixture in saucepan; stir sauce to blend.
• Position rack in center of oven; preheat to 400°F. Place 1 pastry sheet on floured work surface. Set 9-inch-diameter tart pan upside down on pastry. Using knife, cut pastry into 9-inch-diameter scalloped round. Repeat with remaining pastry sheet. Place 1 pastry round on ungreased heavy large baking sheet; arrange 3 whole bananas on pastry, forming circle and leaving 1/2-inch pastry border. Fill in center with remaining bananas, cutting to fit. Pour any syrup from bananas and reserved 2 tablespoons chocolate mixture over bananas. Brush pastry edges with beaten egg. Top with second pastry round. Press edges to seal. Brush top with egg. Using small sharp knife, cut 8 vents in top of pastry to allow steam to escape. Freeze 10 minutes.
• Bake until pastry is golden and puffed, about 30 minutes. Run long knife under pastry to loosen. Cool on baking sheet on rack until just lukewarm, about 1 1/2 hours. (Can be made 6 hours ahead. Let stand at room temperature.) Rewarm sauce over low heat. Serve pie with sauce.