This week’s Tuesdays with Dorie recipe from Baking Chez Moi was a twist on a classic French pastry. Typically you might hear of a chausson (turnover) aux pommes but Dorie’s put a spin on it by using banana and chocolate for the filling. I am a huge fan of banana and chocolate so I was keen to try this one!
They come together really easily if you use store-bought puff pastry (ALWAYS have a couple of rolls of that in your freezer) and would be a great choice for a decadent but fuss-free breakfast or brunch dish (because if you have puff pastry, you most likely also have bananas and some chocolate, sugar and butter on hand too!).
I made a half-portion of this recipe which made four small chaussons. I did find the filling to be rather bulky as I was placing it on the pastry and was worried it would fall out or explode (I am always that person who stuffs a burrito or taco too full!) and because the pastry was very cold (Dorie instructs you to cut the squares and freeze it for at least 20 minutes), it was hard to stretch without breaking it and I didn’t want to leave it until it was much warmer because it would have been too sticky. My filling, even though it was the right amount of everything kind of shrunk but I guess I’m just pleased it didn’t burst all over the oven LOL! I think I might make this again (loved the flavours) and mash half of the banana with the chocolate, sugars and butter and leave a few discernible chunks of banana in there for texture. I loved this recipe as it reminded me how easy these are to make (with such great filling potential!).
Get the recipe for Dorie Greenspan’s Banana-Chocolate Chaussons on page 256 of Baking Chez Moi.
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
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