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China Grill Bananas in a Box

For the caramel sauce:
2 C. sugar
1/2 C. water
1/8 t. cream of tartar
1 C. heavy cream

For the pastry cream:
1 C. caramel sauce
1 1/4 C. milk
1 C. milk
15 egg yolks
2 T. all-purpose flour
1 t. cornstarch

For the bananas:
1 T. butter
9 bananas, cut in half
1 T. sugar
1/4 t. cinnamon

For the Caramel Box (Tuile):
1 lb. butter
1 lb. confectioners' sugar
1/2 C. light corn syrup
1 1/2 C. all-purpose flour

For the caramel sauce:
Bring to the boil the sugar, water, cream of tartar and heavy cream. Set aside.

For the pastry cream, bring to the boil 1 cup caramel sauce and the 1 1/4 cups milk. In bowl, mix together the 1 cup milk, egg yolks, flour and cornstarch. Sift mixture through a fine mesh strainer.

For bananas:
Melt butter, add bananas, sugar and cinnamon and toss until all sugar has caramelized (about 2 minutes). Set aside.

For the Caramel Box:
Mix together the butter and confectioners' sugar until light and fluffy. Add the corn syrup and flour and whip well. On a nonstick baking sheet spread out mixture into lines (7 inches long by 3 inches wide). Bake in a preheated, 300�F. oven for 10 minutes or until golden brown. When you remove the tuiles from the oven, immediately wrap each tuile around a greased rolling pin. When set, remove by sliding off the pin and let cool.

To assemble, toss bananas with pastry cream. Fill tuiles with banana mixture and top with whipped cream. Drizzle remaining caramel sauce over top.
 

    
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