Stacey’s Banoffee Craquelin Choux Buns recipe - The Great British Bake Off
These are crisp, round puffs of choux pastry with a crunchy, sweet craquelin topping and a filling of whipped banana cream and salted toffee sauce.
Ingredients
- 55g unsalted butter, softened
- 65g light muscovado sugar
- 60g plain flour
- 65ml whole milk
- 55g unsalted butter, diced
- 1 tbsp caster sugar
- ¼ tsp salt
- 100g plain flour, sifted
- 3 eggs, beaten, plus 1 extra beaten egg for brushing
- 135g caster sugar
- 80ml double cream
- ¼ tsp fine sea salt
- 300ml double cream, well chilled
- 1 tbsp icing sugar
- 2 very ripe bananas (200g peeled weight)
- 1½ tsp vanilla bean paste
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