Chef's Recipes

Caramelised banana vol-au-vents with salted caramel and vanilla ice-cream

Australian Gourmet Traveller dessert recipe for caramelised banana vol-au-vents with salted caramel and vanilla ice-cream by Matt Wilkinson from Melbourne restaurant Circa, the Prince.

By Matt Wilkinson
  • Serves 4
  • 5 mins preparation
  • 20 mins cooking plus freezing, cooling
Caramelised banana vol-au-vents with salted caramel and vanilla ice-cream
Caramelised banana vol-au-vents with salted caramel and vanilla ice-cream

“I love the gooey and textural aspect of this dish. Adding salt to the caramel just brings out the flavour.” A good-quality pre-rolled butter puff pastry such as Carême saves time without compromising flavour. If you don’t have a blowtorch, you can caramelise the bananas under a very hot grill.

Ingredients

  • 375 gm butter puff pastry
  • 2 egg yolks, for brushing
  • 2 bananas, coarsely chopped
  • 30 gm caster sugar
  • To serve: vanilla ice-cream
Salted caramel
  • 170 gm caster sugar
  • 30 gm butter, coarsely chopped
  • 125 ml (½ cup) pouring cream

Method

Main
  • 1
    Preheat oven to 200C. Cut four 12cm rounds from pastry and place on a baking tray lined with baking paper. Score part-way through pastry to form a 1cm border, prick centre circle with a fork and brush all over with egg yolk. Freeze until firm (5 minutes), then bake until puffed and light golden
    (6-8 minutes). Remove from oven, detach centre top layers of pastry (discard), return vol-au-vents to oven and bake until dark golden (6-8 minutes), set aside.
  • 2
    For salted caramel, cook sugar in a small saucepan over high heat until melted and dark caramel (4-5 minutes), add butter, swirl to combine, add half the cream (be careful, mixture may spit), stir until combined (1 minute). Add remaining cream, cook for another minute, add 3 tsp sea salt (or to taste) and cool to room temperature.
  • 3
    Place banana on a baking tray, scatter with sugar and caramelise with a blowtorch (2-3 minutes). Divide among pastry cases, fill with a little salted caramel, top with ice-cream and serve hot with extra salted caramel.

Notes

This recipe is from the February 2010 issue of Australian Gourmet Traveller.
Drink Suggestion: Hidalgo cream sherry. Drink suggestion by Liam O'Brien

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  • Author: Matt Wilkinson