Banana Napoleons With Warm Caramel Walnut Sauce Recipe

How to make it

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• PUFF PASTRY:
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• Combine flour and salt on work surface and scatter butter over flour.
• Toss together until butter cubes are totally coated with flour.
• Shape mixture into a mound and for a well in the centre.
• Pour water into the well.
• With your fingertips, as though you were tossing salad, work the water into the flour based mixture until a rough dough start forming.
• It will look like torn and knotted rags.
• Gently press the dough together so that all the dry flour is absorbed.
• Form the dough into a rectangle.
• Wrap in plastic and refrigerate for an jour.
• On a lightly floured surface, roll out hte doug int a 7-by 16 i-inch rectangle about 1/2 inch thick.
• With a short side of the rectangle facing you, fold down the top two-thirds toward you and the fold the bottom third over the top.
• This is a single turn.
• Give the dough a quarter turn so that the open seam is on your right and the closed seam is on your left.
• If necessary, lightly flour the work surface so the dough doesn't stick.
• Repeat the rolling and folding process, this is another single turn.
• Wrap and refrigerate 1 hour.
• Give the dough 2 more single turns, rolling and folding each time and making sure to give it a quater turn between the 2 turns so the open seam is on your right.
• Wrap an refrigerate for 1 hour before rolling out.
• Line 2 baking sheets with parchment paper.
• On a lightly floured surface, rol out into a 16 by 9-inch rectangle about 1/16 inch thick.
• With the tines of a fork, make holes about 1/8 inch apart all over.
• Using a sharp knife, cut the pastry into twelve 4-by 3-inch rectangles.
• Place pastry on prepared baking sheets, spacing 1-inch apart.
• Place in freezer 30 minutes.
• Bake until golden brown at 375 deg F (190 deg C) for 10-15 minutes.
• Let cool to room temperature.
• CARAMEL SAUCE:
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• In a heavy saucepan, melt butter over medium-low heat.
• Stir in brown and granulated sugars.
• Cook, stirring frequently until sugars are melted.
• This will take about 5 minutes.
• Stir in the cream and vanilla.
• Continue to cook until the sauce has thickened slightly.
• This will take about 5 minutes.
• Remove and stir in walnuts.
• CHANTILLY CREAM
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• Put the cream, vanilla an sugar in a bowl.
• Whip on medium speed until soft peaks begin to form.
• The cram should hld it's shape but still be very smooth.
• Cover.
• Refrigerate until serving.
• ASSEMBLING:
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• In a bowl, gently stir together banana, lemon juice and rum.
• Place 1 pastry rectangle on each of 6 plates.
• Spoon some of the banabas on top of the pastry, then some chantilly cream.
• Drizzle the caramel sauce over.
• Place a second pastry rectangle on top.
• Serve immediately.