Chocolate Banana Cream Napoleans Recipe

How to make it

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• On a lightly flour dusted baking sheet, follow thawing instructions on pastry box and remove 1 sheet of frozen puff pastry sheet for this recipe.
• Preheat oven to 400 degrees.
• In a medium size bowl, mix together pudding mix, milk and heavy whipping cream. Mix with an electric mixer on a high until extremely thick, stiff and creamy. Refrigerate for 30 minutes or until ready to use.
• When pastry is thawed, open pastry sheet up and cut into thirds on seam line to make 3 evenly sliced pastries. Lay the 3 pieces on baking sheet side by side and slice each portion into 4 equal parts to make 12 individual squares and separate giving pastry 1/2 an inch to 1 inch of space in between each portion. Bake in oven for 15 minutes or until lightly golden. Remove and let cool completely.
• When pastries are completely cooled, place baking chocolate and shortening in a microwaveable bowl and heat intervals of 45 seconds, stirring after each interval until chocolate and shortening are combined thoroughly and smooth, and no lumps.
• Peel bananas, slice into 1/2 an inch slices. Dip each slice of banana into melted chocolate, coat evenly and shake off excess and place banana slices onto a parchment lined baking sheet. Place baking sheet into freezer for 10-15 minutes until chocolate is cooled and able to easily pull away from parchment. Reserve remaining melted chocolate for drizzling on completed dessert portions.
• Assembly: take each puff pastry portion, split into 2 pieces. On the bottom portion of puff pastry top with pudding mix, a couple slices of chocolate covered bananas, a dab of pudding mix to secure top portion to. Top with 2nd half of puff pastry, dust with powdered sugar, drizzle with melted chocolate and garnish. Repeat. Serve immediately