Banana Cream And Strawberry Puff Pastry

Directions

Fruit Topping & Finish

1Bowl – Mix berries, sugar, zest, and lemon juice and let rest for 20 minutes. Set aside.

Banana Cream

1Blender: Puree the bananas, cream, and milk until totally smooth.

2Next, add the sugar, cornstarch, salt, and yolks and continue to blend until homogenous.

3Saucepan: Pour the mixture into a medium saucepan and whisk over medium heat (it will thicken as it heats up). Bring to a boil and then continue to whisk vigorously for 2 minutes to fully cook out the starch. The mixture should be thick (and a bit grayish). Add the butter and yellow food coloring to brighten it up.

4Whip 1 cup whipping cream with powdered sugar (optional) on medium until it forms peaks. Fold into banana cream. Refrigerate for 30 minutes (to firm up a bit) or overnight. Can be made 2-3 days ahead of time. Saran and cover.

Frozen Puff Pastry

1Follow instructions for bringing to room temperature. Roll out dough. Cut into 3"squares. Make indentations with 2 1/2 or 2 3/4 inch cookie cutter. Indent, but do not push all the way through. Egg wash squares. Bake 10 -15 minutes until golden brown at 375F. Immediately after you bake, then push down inner square with the back of a spoon and let cool. You are making a 'cup' for your cream.

Assembly (when ready to serve)

1Fold a dollop of banana cream into indentation on cooked puff pastry. Top with strawberries and a sprinkling of powdered sugar.