Go bananas for this fruity toffee twist on a classic French treat.
Ingredients
- 50g butter, chopped
- 2/3 cup water
- 2/3 cup plain flour
- 3 eggs, lightly whisked
- 2 bananas, thinly sliced
- 300ml thickened cream
- 380g can Top 'n Fill Caramel
- Dark chocolate, melted, to drizzle
Method
- Step 1Preheat the oven to 210°c/190°c fan forced. line 2 large baking trays with baking paper. For the choux pastry, combine the butter and water in a small saucepan over medium heat and cook, stirring, for 1 minute or until the butter melts and mixture just comes to the boil. Reduce heat to low, then add the flour and cook, stirring, for 1-2 minutes or until the mixture forms a ball and comes away from the sides of the pan. set aside for 5 minutes to cool slightly.
- Step 2Use electric beaters to beat in the egg, a little at a time, beating well after each addition until well combined.
- Step 3Use a spoon to drop 2 teaspoonfuls of mixture, 5cm apart, onto the prepared trays. Bake for 20-25 minutes or until puffed. cut a slit in the side of each profiterole (don’t cut all the way). Bake for a further 5-10 minutes or until golden. transfer to a wire rack to cool.
- Step 4Cut profiteroles in half. Use electric beaters to beat the cream in a bowl until firm peaks form. spoon the cream into a piping bag fitted with a 1cm round nozzle. Pipe cream evenly over base of profiteroles. Place caramel in a bowl and stir until smooth. divide caramel among profiteroles. top each with 2 slices of banana. Replace profiterole tops and drizzle with the melted chocolate.
- Diabetes friendly
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
280 kj
Energy
4.8g
Fat Total
2.8g
Saturated Fat
1.1g
Protein
29mg
Cholesterol
22mg
Sodium
2.9g
Carbs (sugar)
5.6g
Carbs (total)
All nutrition values are per serve
- Author: Kathy Knudsen
- Image credit: Al Richardson
- Publication: Taste Magazine
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