BANANA WHITE CHOCOLATE CREME BRULEE IN PUFF PASTRY SHELLS
Why I Love This Recipe
I adorn a great dessert and one of my all time favorites is the classic Creme Brulee. I first discovered these little cups of heaven at a Sunday Brunch in New Orleans on a special trip I took with my mother. It had been decades since she went there and I was proud to have her make this trip with me. We shared oohhs and ahhhs over each spoonful of a taste of heaven in the rich vanilla bean creme brulee with that beautiful brunt sugar crunch. Since she is no longer with us, I have spent many afternoons making brulees and attempting to design something unique for my husband, children, and grandchildren. With each bite I hear those similar sounds of delight in the shear joy of a pastry cup of perfect custard. This is my most favorite version that I created over 2 years ago and is a twist on a classic that I know Mom would have dug into with me smiling at her side as we journeyed and discussed more discoveries of good eats. She was my true inspiration to become a serious foodie. She loved simple banana pudding and anything with puff pastry... this is dedicated to her with a fusion of love and flavors she adorned that brings me home again and again!
Ingredients You'll Need
2 frozen packages containing 6 each of Puff Pastry Shells (ready to use and bake)
4 cups heavy cream
8 ounces white chocolate chips
8 large eggs, (using 7 of the yolks) pulse 1 whole egg
1 1/2 cups white granulated sugar, reserving 1/2 cup for the caramelizing step
2 Vanilla Beans, scrapped out of the beans or 4 teaspoons of vanilla extract
3 Tablespoons cornstarch
1/4 teaspoon salt
2 Tablespoon unsalted butter, softened
4 medium sized ripe bananas
Whipped topping (Optional)
1. Preheat oven to 425 Degrees.
2. Place the frozen Puff Pastry Shells on an ungreased baking sheet and place in the preheated oven and bake until puffed up and golden brown, following the package's instruction this takes about 20 minutes. While these are baking start the filling. When baked, remove from the oven and allow the baked shells to cool.
3. In a large heavy-bottomed saucepan, pour in the heavy cream milk and bring it almost to a boil over medium heat. Remove from the heat and whisk in the white chocolate chips.
4. In a separate medium sized bowl whisk together using a wire whisk, the egg yolks from 7 of the eggs (reserving the whites for another use), the 1 whole egg, vanilla bean or extract, 1 cup of the white granulated sugar, cornstarch and salt. Whisk until smooth!
5. Slowly add the hot cream and white chocolate mixture mixture into the egg based mixture, whisking continually. Pour the contents of the bowl back into the saucepan. Continue whisking mixture over medium heat until it thickens, which takes about 5 minutes. Remove from the heat and whisk in butter. Cover with plastic film wrap and let cooked mixture cool slightly about 20 minutes in the refrigerator.
6. Then spoon the cooled white chocolate mixture into the baked and cooled puff pastry shells.
7. Cut 2 of the bananas into round slices and arrange banana slices neatly on top of the warm filling inside the baked puff pastry shells. Cut the remaining two bananas in half and then into 1/4 inch slices cutting the length of each banana half.
8. Sprinkle the tops of the cut banana rounds with 1/2 of the remaining white granulated sugar dividing it among all 12 filled shells. Using a hand torch, blaze the sugar enough for it to bubble and caramelize turning brown. Sprinkle the 2 bananas that were sliced length wise and torch them as well.
9. Serve by plating 3 or more long slices of caramelized banana on to each plate and stack a White Chocolate Custard filled Puff Pastry Shell atop. Serve 2 pastry filled cup per serving. Serve with optional whipped topping.