Mix the flour with 100 gram butter and 50 gram sugar
and knead to a dough. Roll it out on a floured board and line a round
cake tin with it. Bake 30 minutes at 180 degrees
Celsius. Melt the rest of the butter
in a frying pan, add the condensed milk and the rest of the sugar and
cook softly for fifteen minutes, keep stirring. Pour this mixture in
the pie and put it in the fridge for 2 hours. Arrange the banana slices
on top and the chocolate in the middle.
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Add the butter to 1
dl water and bring to the boil. Simmer slowly until the butter has dissolved.
Add all flour at once, while the pan is on low heat, and stir well,
until the dough forms a ball. Turn off the heat. Allow the dough to
cool down for 10 minutes, then add the eggs, one by one. Mix well until
smooth. Make 12 portions with a spoon onto a baking sheet. Bake for
20 minutes at 175 degrees Celsius.
Allow them to cool down, cut them open. Fill them with ice cream. Stack
them on a plate. Melt the chocolate with the cream and pour over the
puffs.
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