Caramelised banana
·
30ml (2 tbsp) sugar
·
2 bananas, peeled and cut into thick slices
How to do it
1. Heat a non-stick pan on medium heat.
2. Sprinkle the sugar on the banana and add to the pan to caramelise,
about 30 seconds. Set aside.
Caramelised
Banana with Vanilla Ice Cream
Croissants
·
500g cake flour
·
7g dried yeast
·
10ml (2 tsp) salt
·
50g (¼ cup) sugar
·
40g milk powder
·
350ml iced water
·
275g butter, at room temperature
·
1 large egg, beaten
·
5ml (1 tsp) cold water
·
Icing sugar, to dust (optional)
Croissants
How to do it
1. Preheat the oven to 230°C.
2. Sift the cake flour into a large mixing bowl and add the yeast.
3. Dissolve the salt, sugar and milk powder in 100ml of the iced water.
4. Make a well in the flour and pour in the iced water mixture. Use your
finger tips to work the flour into the liquid. Slowly add the remaining iced
water, taking care not to make the dough too sticky.
5. Knead the dough lightly and leave to rise in a warm place until the dough
doubles in size, about 45 minutes – 1 hour.
6. Knead the dough for a few seconds, cover with plastic wrap and
refrigerate for 8 hours.
7. Once the dough has rested, lightly cream the butter. Place the butter
on greaseproof paper and work it into a 10 x 10cm block. Leave the butter in the
fridge to chill – it should be cold but not rock hard.
8. Remove the dough from the fridge and roll into a large rectangle. Place
the butter block diagonally over the centre of the dough.
9. Fold the edges of the dough over the butter, ensuring that it is
properly enclosed with the dough. Roll the dough into a large rectangle.
10. Fold
the top third of the dough over the middle section. Fold the bottom third over the
middle section. Wrap the dough in plastic wrap and refrigerate for 20 minutes.
11. Place
the dough on a lightly floured work surface with the folded flap facing to the
right. Roll the dough out and repeat the process twice more. The dough must
rest for 20 minutes in the fridge each time.
12. Roll
the dough into a large rectangle and cut out 2 x 35cm rounds. Use a ruler to
mark each round into eight ‘triangles’. Refrigerate the triangles for 20
minutes.
13. Roll
each triangle, starting at the base, and tuck the point under the roll. Gently
curl the roll into a crescent shape. Leave the rolls to rise at room
temperature, about 20 minutes.
14. Beat
the egg with 5ml (1 tsp) cold water and brush the croissants with the egg
mixture.
15. Bake in the preheated oven until golden brown, 10 – 12minutes.
