Bananas Foster Croissants | Cupcake Project

Bananas Foster Croissants

Bananas Foster Croissants

Ripping into a hot Bananas Foster croissant releases a cloud of steam which fills the air with the scent of bananas, rum, and caramel.  Peek through the steam and you’ll see layers upon layers of irresistible, flaky pastry.

You can make Bananas Foster croissants with store-bought puff pastry dough, but if you have the time (I’d suggest setting aside a whole day), making croissant dough from scratch is a hugely rewarding endeavor.  These Bananas Foster croissants are the first from-scratch croissants that I’ve ever made.  I had the confidence to bake them after taking Craftsy’s Classic Croissants at Home.  Every step of the process is explained in tremendous detail in the course so you’ll know just what you are doing.  I had my laptop right across from me the entire time I was baking and literally baked along with the instructor, Colette Christian, until I veered off her path to create my Bananas Foster variation.

Dufour Puff Pastry Dough, 14 Ounce -- 10 per case.

If you do choose to use store-bought puff pastry, I highly recommend this brand – it’s my favorite by far!  It’s only in packs of 10 on Amazon, but you may be able to track it down at a store near you.

View on Amazon.com

Bananas Foster Croissants

Yield: 9 Bananas Foster croissants

Bananas Foster Croissants

Ingredients

  • 2 tablespoons unsalted butter
  • 1/4 cup brown sugar
  • 1/4 cup rum
  • 1 large banana, very thinly sliced
  • 9 4"x4" squares of unproofed (not yet risen) croissant dough or puff pastry dough (proofing does not apply to puff pastry dough)
  • 1 large egg, whipped

Instructions

    Filling and Caramel Instructions
  1. In a medium-sized saucepan on medium heat, melt butter.
  2. Add brown sugar and stir gently until just melting.
  3. Slowly and carefully add rum (it can flame and splatter).
  4. When the caramel mixture begins to bubble, add banana slices and reduce heat to low.
  5. Carefully turn banana slices to coat with the mixture and continue to cook for two minutes.
  6. Using a slotted spoon, remove and reserve banana slices for filling the croissants.
  7. Continue to cook until caramel is thickened and coats the back of a spoon.
  8. Remove caramel from heat and cool to room temperature.
  9. Shaping Instructions
  10. Put a few of the prepared bananas in the center of each square of dough. It's tempting to use a lot, but if you overstuff the croissant, the dough will get soggy and the finished product won't be crisp and flaky.
  11. Paint a diagonal line of egg wash across one corner of each dough square.
  12. Fold the opposite corner of each dough square diagonally across the prepared bananas until it touches the egg wash line.
  13. Press folded corner of dough all the way down to the table to ensure that there is a tight seal.
  14. Lightly stretch the corner near where you just pinched and then pull it up and over to the underside of the croissant. The weight of the croissant on top of it will keep that seal closed.
  15. Tuck one cooked banana in each open end of the croissant.
  16. Proof (croissant dough only), lightly brush the top and sides of the croissant with egg wash, and bake the dough according to the instructions for your croissant or puff pastry dough.
  17. Drizzle a small amount of reserved caramel sauce over each croissant.
  18. Serve warm.
  19. If you can't eat immediately, store in the refrigerator for up to a week. Reheat in the oven at 350 F for 3-4 minutes.

Notes

If you take the Craftsy croissant class, you'll see that this is the folding style that Colette uses for her spinach and feta croissants.

http://www.cupcakeproject.com/2014/08/bananas-foster-croissants.html

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8 Responses to Bananas Foster Croissants

  1. Jacklyn August 8, 2014 at 8:41 am #

    The scent of bananas rum and caramel? Sounds like the best morning ever!

  2. Bella August 8, 2014 at 11:09 pm #

    I know this is so delicious! the ingredients are easy to get and prepare, I must try this at home too♥

  3. Kittish August 9, 2014 at 2:31 am #

    Hmm, could you paint a very thin layer of caramel sauce onto the pastry dough on the next to last and last folding stages?

    • Stef August 18, 2014 at 9:36 am #

      Hmmm…. Maybe? It would have to be very thin to keep the dough from getting soggy.

  4. Emily of Sugar Plum August 11, 2014 at 8:26 pm #

    What a cute idea! I love this!

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