Monday, February 25, 2008
I just created a simple and tasty dessert with some Peanut Butter Dulce de Leche (PBDDL) from BlakeMakes.com. BlakeMakes is a nifty food blog run by a fellow Louisianian, Blake Killian and his wife, Bridget.
Blake recently had a pretty cool idea to let his fellow bloggers (individually known as Sooper Heroes) try out and blog about food products. The first of which is Peanut Butter Dulce de Leche made by Blake himself.
I begged for my two jars of PBDDL and got them last week. The PBDDL has a nice balance of caramel, peanut butter, and a touch of salt. It has the perfect, creamy yet fluffy texture of perfectly done dulce de leche.
After tasting a goodly amount of the PBDDL on its own, I decided to marry it with the classic flavors of bananas and chocolate in an easy to eat roll form.
PBDDL Chocolate Banana Rolls
2 eggroll or spring roll wrappers (I used 7in x 7in size)
1 jar PBDDL from BlakeMakes
2 oz quality semi-sweet chocolate, chopped
pinch of kosher salt
canola oil spray
turbinado or demerara sugar
Heat oven to 375 degrees.
1) Peel banana and trim off ends. Cut in half. (Trim down as needed to fit the length of the eggroll wrappers.)
2) Using a straw, core out the middle (lengthwise) of each banana half.
3) Place entire jar of PBDDL in a small pastry bag. Using a medium tip, pipe the PBDDL into the banana halves.
4) Lay the first eggroll wrapper so that it resembles a diamond, not a square.
5) Place a banana half a bit below the center of the diamond.
6) Pipe a line of PBDDL above and another below the banana.
7) Sprinkle banana with a very scant pinch of kosher salt.
8) Sprinkle 1 oz of chocolate over banana.
9) To roll up: Take point of wrapper facing down towards you and fold it away from you and over the banana half. Roll up to the middle point. Fold over right and left corners towards the middle. (Make sure to keep tucking ingredients in as you roll.) Place a dab of water on the corner that is point away from you, then finish rolling.
10) Repeat steps 4-9 for other banana half.
11) Place banana rolls on a Silpat-lined baking sheet and place in freezer for 15 minutes.
12) Remove from freezer and spray entire rolls with just enough canola spray to allow sugar to adhere.
13) Roll lightly in sugar, then place back onto baking sheet, seam side down.
14) Bake 10 - 12 mins or until golden brown.
15) For extra crunch, place under broiler for 30 seconds to 1 minute.
Let cool slightly before serving, or your mouth will be useless for several days.
Serve with chocolate sauce and/or more PBDDL!