LITTLE ROCK, Ark. (KTHV) -- To end our week of peanut appreciation, we have a delicious dessert for you!
Cynthia Malik with Pulaski Tech Culinary School is here to demonstrate peanut butter cream and caramelized banana napolean with Ashley, Alyse and Tom.
Peanut Butter Cream and Caramelized Banana Napolean
1 cup Semi-sweet chocolate chips
¾ cups Heavy Cream
1 Tablespoon Butter
1. Pre-heat the oven to 400°F. Line a baking tray with parchment paper. Cut the puff pastry into the desired shapes and place on the baking tray. Place another piece of parchment paper over the pastry and then another baking tray on top of that. Place in the oven until the pastry has set and brown, about 5 minutes. Remove the top baking tray and parchment paper and allow the pastry to finish cooking until golden brown.
2. In a small saucepan over low heat, heat chocolate chips, butter and whipping cream, stirring constantly. Continue to cook, stirring constantly, until chocolate is melted and sauce is smooth.
3. In a chilled bowl, whisk the heavy cream, powdered sugar and vanilla to stiff peaks. Fold in the peanut butter to taste.
4. Slice the bananas on a long bias. Sprinkle sugar on top and caramelize with a torch. Spoon some chocolate sauce on a plate. Place a piece of pastry on top of the chocolate sauce. Place a dollop of cream on top, and repeat.