CookEat Recipe
Banana Cakes
Six puff-pastry banana tartlets with apple and currant jellies. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2790. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Safe cool butter lamination, fully baked flour, fruit/jelly storage; vanilla 2–3 drops EACH is source range. Limites : Tartlet mold size, pastry offcuts, banana mass and powdered-sugar amount unknown.
Method
Steps
Step 1
Sift one pound flour, knead with237mL ice water and salt, rest15m; wash one pound butter in SEPARATE946mL ice water, flatten/chill, enclose in dough. Fold TWO turns/rest20m, TWO turns/rest20m, final TWO turns; keep chilled, weigh HALF POUND FINISHED pastry for child and reserve remainder. Flour the rolling table with the separate unquantified flour required by No756.
Step 2
Lightly butter six tartlet molds. Use the already prepared HALF POUND FINISHED cold No756 puff paste weighed after its six folds/rests in step 1; reserve surplus. Roll fifth-inch thick, cut six rounds slightly larger than molds and line them.
Step 3
Put ONE tablespoon apple jelly in each shell, slice/distribute SIX bananas, add recorded little powdered sugar and TWO OR THREE actual vanilla drops per tartlet. Bake twenty-five-minute guide until paste fully cooked, spread ONE teaspoon currant jelly on each, unmold/dust again and serve off source napkin food contact.
Step 4
Preparation information: No756 butter-washing ice water, discarded — 946 Millilitre.
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