Nutrition Facts
12 servings
12
Love’s Torments with Banana Jam Recipe
Love troubles with banana jam, a little gourmet folly made up of a puff pastry or shortcrust, banana jam, covered with pastry cream and a sponge cake. A true delight. The authentic love trouble recipe is made with coconut jam (which I will try on another occasion). They can also be flavored with guava and passion fruit or pineapple. It's a specialty from the Caribbean.
Ingredients
1 Banana jam
1 Butter
250 Milk
2 Egg yolk
25 Cornstarch
50 Vanilla sugar
1 Egg
35 Vanilla sugar
15 Cornstarch
15 Flour
Directions
1
Pastry cream: Bring the milk to a boil. Whisk the whole eggs and the yolk with the sugar until the mixture becomes pale. Incorporate the cornstarch. Pour the milk into the egg mixture while whisking.
2
Thicken while continuously stirring for 2 to 3 minutes. Remove from heat and cover the surface with plastic wrap to prevent a skin from forming, and let it cool.
3
The sponge cake batter: Whip the egg with the sugar until it reaches a light and airy consistency. Incorporate the flour and cornstarch while whisking. Set aside.
4
Preheat the oven to 180°C.
5
Roll out your puff pastry or shortcrust pastry. Using a 9.5 cm cookie cutter, cut out rounds of dough. Press the dough into the tartlet molds and prick them with a fork.
6
To finish, top with a generous tablespoon of banana jam. Cover with pastry cream. Layer with sponge cake. Bake for about 30 minutes depending on your oven.
Ingredients
Ingredients
1 Banana jam
1 Butter
250 Milk
2 Egg yolk
25 Cornstarch
50 Vanilla sugar
1 Egg
35 Vanilla sugar
15 Cornstarch
15 Flour
Directions
Directions
1
Pastry cream: Bring the milk to a boil. Whisk the whole eggs and the yolk with the sugar until the mixture becomes pale. Incorporate the cornstarch. Pour the milk into the egg mixture while whisking.
2
Thicken while continuously stirring for 2 to 3 minutes. Remove from heat and cover the surface with plastic wrap to prevent a skin from forming, and let it cool.
3
The sponge cake batter: Whip the egg with the sugar until it reaches a light and airy consistency. Incorporate the flour and cornstarch while whisking. Set aside.
4
Preheat the oven to 180°C.
5
Roll out your puff pastry or shortcrust pastry. Using a 9.5 cm cookie cutter, cut out rounds of dough. Press the dough into the tartlet molds and prick them with a fork.
6
To finish, top with a generous tablespoon of banana jam. Cover with pastry cream. Layer with sponge cake. Bake for about 30 minutes depending on your oven.
Notes
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