Stacey’s Banoffee Craquelin Choux Buns recipe
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thegreatbritishbakeoff.co.uk.
Cooking tools:
- Stand mixer
- Piping bag
- Rolling pin
- Cookie cutter
- Skewer
- Blender
- Sifter
- Cooling rack
- Squeeze bottle
- Spray bottle
- Pastry brush
- Oven
- Stove
- Freezer
- Refrigerator
- Saucepan
- Mixing bowl
- Whisk
- Wooden spoon
- Spatula
- Measuring cup
- Parchment paper
- Baking sheet
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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