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Banoffee Cones

Ingredients

for 10 servings

  • 18 oz
    puff pastry (500 g)
  • 2 ½ cups
    double cream (600 mL)
  • 1 cup
    toffee sauce (200 mL)
  • 1 banana

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Preparation

  1. Fold a 45 cm (18 in) long rectangle of aluminum foil into triangles until you have a triangle with a longest side of 10-12 cm (4-5 in). Form this triangle into a cone. Make as many aluminum cones as you want.
  2. Cut a sheet of puff pastry into 2.5 cm (1 inch) strips.
  3. Wrap the pastry around an aluminum cone so that it overlaps by about 1 cm (⅓ inch). Press the tail of the pastry onto itself so that it sticks.
  4. Lay this seam face down on a baking sheet and brush with egg wash. Bake for 18-20 minutes at 180°C (350°F).
  5. Whip the double cream. Reserve 2-3 large scoops of whipped cream.
  6. Mix the remaining whipped cream with the toffee sauce.
  7. Scoop mixture into a plastic bag for piping.
  8. Peel and slice banana.
  9. Remove aluminum cone.
  10. Pipe cones by alternating 2 cm (1 in) of toffee cream and 1 slice of banana. Top with a swirl of reserved cream and a vertical banana slice.
  11. Enjoy!
 

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