Showing posts with label Bananensoes (Dutch Banana Puff). Show all posts
Showing posts with label Bananensoes (Dutch Banana Puff). Show all posts


So here I am, boasting how easy it was to make the Bossche bollen, how yummie they were and did I say how easy it was to make them, when somebody said: you should make those with banana pudding inside!
I'll be darned! We have something called bananensoes in Holland which is similar to a Bossche bol but with, yeah you guessed it, bananas. Check this out!

In this case I didn't add real bananas to the whipped cream because I had no intention to cutting the bol open, quite honestly for fear that the whole thing would collapse. But usually the bananensoes is an elongated éclair-esque pastry, with whipped cream and slices of fresh banana in the middle, topped with a white chocolate glaze colored yellow with food coloring and finished with brown chocolate drizzle (I'm sure there is a technical term for this but it eludes me this second).

Instead of splitting up the dough into two or four, I just made one whopping big soes. Just because.

1/3 cup of flour
1/3 cup of water
2 tablespoons of butter
1 egg, beaten
pinch of salt

1/2 cup of white chocolate chips
1 tablespoon of water
1 drop of yellow food coloring

1/2 cup of whipping cream
2 tablespoons of sugar
1 tablespoon of banana cream pudding mix

1/4 cup of semi-sweet chocolate chips
1 teaspoon of water

Heat the water and the butter in a saucepan over medium heat. Bring to a boil, then take off the stove. Add the flour and stir until it all comes together in a ball. Throw in the pinch of salt, stir in the egg and continue to stir until the dough has absorbed all the egg and is a homogenous whole.

Line a baking sheet with parchment paper, divide the dough in four (for smaller bollen) or in two (for decent sized ones) and place it on top of the parchment. Bake in an 375F degree oven for about 20-25 minutes or until puffy and golden. Cool on a rack.

In the meantime, beat the whipping cream, the sugar and the banana pudding mix until it's stiff. Fill a pastry bag with small tip and poke through the bottom of the soes. Fill with whipped cream. Heat the chocolate chips and the tablespoon of water in the microwave (30 seconds on medium), stir until the chocolate has melted and the sauce has come together. Let it cool for about 10 minutes, add the food coloring, then carefully take the cream-filled bananensoes and dip, head first, into the chocolate. If you don't want to get your hands dirty, just set the soes on a rack and slowly pour the chocolate over the top, one spoonful at a time. Prepare the dark chocolate sauce the same way and drizzle over the bananensoes.

Cool in the fridge for about 20 minutes or until the chocolate is solid and everything has had a chance to firm up a bit.