Espresso Banana Napoleons Recipes

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ESPRESSO PASTRY CREAM



Espresso Pastry Cream image

Categories     Condiment/Spread     Sauce     Coffee     Dairy     Egg     Dessert     Bon Appétit

Yield Makes about 2 1/4 cups

Number Of Ingredients 7

2 cups whole milk
1/2 vanilla bean, split lengthwise
6 large egg yolks
1/3 cup sugar
1/3 cup (packed) golden brown sugar
1/4 cup cornstarch, sifted
2 tablespoons instant espresso powder dissolved in 1 tablespoon water

Steps:

  • Pour milk into heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat and discard bean.
  • Using electric mixer, beat yolks and both sugars in large bowl until very thick, about 3 minutes. Add cornstarch; blend well. Gradually whisk half of hot milk into egg mixture. Add mixture to pan; whisk over medium heat until thickened and boiling, about 4 minutes. Remove from heat. Stir in espresso mixture. Transfer to medium bowl. Place plastic wrap directly onto surface of pastry cream; chill until cold, at least 3 hours. (Can be made 2 days ahead; keep chilled.) Whisk pastry cream until smooth before using.

BANANA NAPOLEON WITH RUM CREAM



Banana Napoleon with Rum Cream image

Provided by Food Network

Categories     dessert

Time 35m

Yield 6 servings

Number Of Ingredients 9

6 pieces store bought puff pastry, each 3 by 4-inches
1 cup heavy (whipping) cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons dark rum
4 to 5 medium bananas
1 tablespoon lime juice
1 tablespoon orange juice
1 cup store bought caramel sauce

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the puff pastry on parchment lined baking sheets, 1/2-inch apart. Place parchment on top of the dough and then on a wire rack or baking sheet on top. Bake until golden brown, about 15 minutes. (If you are using a baking sheet on top, you will have to remove the baking sheet to see if the puff is done.) Cool to room temperature. Slice each piece of puff pastry in 1/2 horizontally along the 4-inch side.
  • Whisk the cream, sugar, vanilla extract, and rum in a large bowl until soft peaks form.
  • Slice the bananas 1/2-inch thick on a bias. Place them in a bowl and mix in the lime and orange juices.
  • Place some bananas and a little rum cream on each of 6 plates. Place a piece of puff pastry on top. Place the remaining bananas and rum cream on the puff. Drizzle warm caramel sauce over and around the bananas. Top with a second piece of puff. Serve immediately.

ESPRESSO-BANANA NAPOLEONS



Espresso-Banana Napoleons image

Categories     Coffee     Fruit     Nut     Dessert     Bake     Banana     Walnut     Winter     Phyllo/Puff Pastry Dough     Bon Appétit

Yield Makes 6

Number Of Ingredients 7

3 sheets fresh phyllo pastry or frozen, thawed
2 tablespoons (1/4 stick) unsalted butter, melted
6 teaspoons powdered sugar
Espresso Pastry Cream
3 medium bananas, cut diagonally into 1/4-inch-thick slices
1/2 cup walnuts, toasted, finely chopped
Additional powdered sugar

Steps:

  • Position rack in center of oven and preheat to 350°F. Line heavy large baking sheet with parchment paper. Place 1 phyllo sheet on work surface (cover remaining sheets with plastic wrap and damp towel). Brush phyllo sheet with butter. Sift 2 teaspoons powdered sugar over. Top with second phyllo sheet. Brush with butter; sift 2 teaspoons powdered sugar over. Repeat with remaining phyllo, butter and 2 teaspoons powdered sugar. Cut phyllo stack into eighteen 3-inch squares.
  • Transfer half of phyllo squares to prepared baking sheet. Cover remaining phyllo squares with plastic.
  • Cover phyllo squares on baking sheet with large parchment sheet, then top with another baking sheet. Bake until golden, about 14 minutes. Transfer to racks; cool. Repeat with remaining phyllo squares. (Can be made 2 days ahead. Store airtight at room temperature.)
  • For each napoleon, place 1 phyllo square in center of plate. Spread 1 tablespoon pastry cream over. Arrange 3 banana slices over cream. Sprinkle 1 1/2 teaspoons walnuts over. Spread 1 tablespoon pastry cream atop second phyllo square. Place phyllo square, cream side down, atop bananas, offsetting corners of phyllo squares. Repeat with second layer of pastry cream, bananas and nuts. Spread 1 tablespoon pastry cream atop third phyllo square. Place phyllo square, cream side down, atop bananas, offsetting corners of phyllo squares. Sprinkle with remaining nuts. Sift powdered sugar over and serve napoleons immediately.

ESPRESSO-CHOCOLATE CHIP BANANA BREAD WITH ESPRESSO-CINNAMON BUTTER



Espresso-Chocolate Chip Banana Bread with Espresso-Cinnamon Butter image

Provided by Bobby Flay

Time 1h50m

Yield One 9-inch loaf

Number Of Ingredients 15

5 tablespoons unsalted butter, plus extra at room temperature for greasing the pan
1 tablespoon instant espresso powder
1 1/2 cups all-purpose flour, spooned and leveled
1 teaspoon baking soda
1/4 teaspoon kosher salt
4 medium-ripe bananas (the peel should be pretty black), peeled and halved
1/2 cup granulated sugar
2 tablespoons lightly-packed light brown sugar
1 large egg, beaten
3 ounces semisweet chocolate, finely chopped
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
2 tablespoons confectioners' sugar
1 teaspoon instant espresso powder
Pinch of ground cinnamon
Pinch of fine salt

Steps:

  • Make the banana bread: Adjust an oven rack to the lowest position and preheat the oven to 350 degrees F. Grease a 9-inch loaf pan with the softened butter. Place the 5 tablespoons butter in a small saucepan set over medium heat and cook until the butter turns a deep golden brown color, about 2 minutes; stir in the espresso powder. Remove and let cool slightly.
  • Whisk the flour, baking soda and kosher salt together in a medium bowl.
  • Using a potato masher, mash the bananas in a medium bowl until pretty smooth. Add the sugars, cooled brown butter and egg and whisk until combined. Add the flour mixture and whisk until just combined, don't over-mix. Fold in the chopped chocolate.
  • Scrape the batter into the prepared loaf pan and bake on the lowest oven rack until a toothpick inserted into the center of the banana bread comes out with just a few moist crumbs attached, 40 to 50 minutes. Let the banana bread cool on a baking rack in the pan for 15 minutes. Use a knife to separate the edges of the banana bread from the pan, then invert it and cool the loaf directly on the rack for at least 30 minutes before slicing.
  • Make the espresso-cinnamon butter: Stir the butter, sugar, espresso, cinnamon and salt together in a small bowl until smooth. Serve with the banana bread.

BANANA ESPRESSO PUDDING



Banana Espresso Pudding image

Provided by Michael Symon : Food Network

Categories     dessert

Time 1h40m

Yield 6 servings

Number Of Ingredients 15

2 cups whole milk
2 tablespoons instant espresso powder
Pinch kosher salt
1/2 cup granulated sugar
4 large egg yolks plus 1 whole large egg
1/4 cup cornstarch
1/3 cup mascarpone
2 tablespoons unsalted butter, cold
1 teaspoon vanilla paste
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
2 cups vanilla wafers
3 cups sliced bananas (from 4 bananas)
Crushed chocolate covered espresso beans, for topping

Steps:

  • For the coffee pastry cream: Set up your grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  • In a medium saucepan, combine the milk, espresso powder, salt and 1/4 cup granulated sugar. Place on the direct-heat side of the grill and bring to a gentle simmer. Remove from the grill.
  • In a mixing bowl, whisk together the egg yolks, whole egg, cornstarch and remaining 1/4 cup granulated sugar until smooth. Slowly stream half of the hot milk mixture into the egg mixture, whisking constantly. Pour the mixture back into the pot of milk and whisk to combine. Place the pot over the indirect-heat side of the grill and cook, stirring with a rubber spatula and scraping the bottom and sides of the pot until the pudding has thickened and small bubbles form on the surface, about 5 minutes. (You may have to move the pot on and off the heat while cooking so that the mixture cooks and thickens but the eggs do not scramble.) Remove the pot from the heat and stir in the mascarpone, butter and vanilla paste. Pour the pudding into a mixing bowl and cover with plastic wrap touching the surface. (This will prevent a pudding skin from forming.) Chill for 1 to 2 hours or up to overnight.
  • For the whipped cream: Whip the heavy whipping cream with the confectioners' sugar and vanilla extract to soft peaks. Set aside.
  • To assemble: In 6 parfait glasses, layer the pudding, vanilla wafers (you can break these up or crush them) and sliced bananas so that there are 2 layers of each. Top with the whipped cream and crushed chocolate covered espresso beans. Chill until ready to serve.

COFFEE NAPOLEON



Coffee Napoleon image

The Napoleon is best eaten the same day. Martha made this recipe on episode 507 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes one 11-by-5-inch napoleon

Number Of Ingredients 7

1 package (14 ounces) store-bought puff pastry, thawed in refrigerator if frozen
Granulated sugar, for sprinkling
3 tablespoons heavy cream, plus more, as needed
2 tablespoons instant espresso powder
1/2 cup confectioners' sugar, sifted
Espresso Pastry Cream
1 ounce dark chocolate (70%), melted and cooled slightly

Steps:

  • Preheat oven to 400 degrees. Roll out puff pastry on parchment to 11-by-15-inch rectangle. Sprinkle with sugar to evenly coat. Roll out again so sugar adheres to pastry. Trim to three 11-by-5-inch rectangles. Spray a rimmed baking sheet lightly with water and transfer pastry rectangles to baking sheet; freeze until firm, about 20 minutes. Divide rectangles between two parchment-lined rimmed baking sheets. Top each with a wire cooling rack and bake until beginning to turn golden, 25 to 30 minutes. Transfer to a wire rack to cool completely.
  • In a small bowl, whisk together heavy cream and espresso powder. Add confectioners' sugar and whisk until smooth. If glaze is too thick to pour, add additional cream, 1 teaspoon at a time, until glaze reaches a pourable consistency.
  • Assemble Napoleon: place one pastry rectangle on work surface. Top with half of pastry cream, spreading in an even layer. Top with a second pastry rectangle, pressing gently to adhere. Repeat with remaining pastry cream and pastry rectangle, with the flattest surface facing upward. Pour glaze on top and spread evenly using an offset spatula to cover. Fill a small pastry bag fitted with a very small plain tip (#1 or #2) with melted chocolate. Pipe lines of chocolate crosswise over the glaze, about 1/2 inch apart. Drag the tip of a wooden skewer down the length of the glazed pastry, in alternating directions, to create a decorative pattern. Refrigerate up to 1 hour before slicing with a serrated knife.

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