Four Seasons Maui’s Pastry Chef Rhonda Ashton-Chavez’s Sticky Banana Pudding Recipe @FSMaui

DUO Sticky banana pudding, Photo Courtesy of Four Seasons Maui

Sticky Banana Pudding, Photo Courtesy of Four Seasons Maui.
RHONDA ASHTON-CHAVEZ

DUO and Ferraro’s, Four Seasons Resort Maui

808-874-8000

fourseasons.com

 

What item do you love to prepare from your menu?

Chocolate Passion

 

What dish is the “must order” thing on the menu?

Ono Farm Banana Toffee Pudding, Rum Raisin Ice Cream

 

What dish uses products / produce / proteins from Maui?

Banana Toffee Pudding, Chocolate Passion, Vanilla Creme Brulee with Fruit Chutney

 

What ingredient is a must have for you and why?

Vanilla Bean. It’s flavor can add subtle undertones to many dishes, or can stand alone.

One tip from your kitchen: (Any how to, timesaver, sanitation, or preparation tip)

Measure carefully

 

One recipe:

Sticky Banana Pudding

6-8 portions

 

Pudding:

6 1/4 ounces brown sugar

3 ounces butter

1 egg

4 ounces bread flour

4 ounces cake flour

1 tsp baking powder

1 tsp baking soda

137 ml hot water

6 ounces Apple Bananas (or regular)

 

On medium speed using a paddle, cream butter and brown sugar

When light and fluffy, add the egg. Scrape bowl down well.

Sift flours, and baking powder/soda

Mash (don’t blend) ripe banana’s with a fork, into small pieces.

**make sure apples are very ripe, with spotty skin. Otherwise there is no flavor.

Alternately add the flour and hot water in 3 batches. Stir well between additions.

Stir in the mashed banana.

Portion into greased ramekins, or flexipans and place on a baking sheet.

Wrap the baking sheet and ramekins/flexipan completely with cling film

Steam for 30 – 40 minutes or until baked in the centre.

Cool briefly in molds before unmolding – puncture cling film on removal from the steamer.

May be frozen ahead of time.

Reheat in microwave to serve.

Caramel Sauce:

1 cup sugar

2 tablespoons glucose

1/2 cup cream

2 1/2 ounces butter

3 1/2 ounces Banana Puree

Place a heavy bottomed pan over medium high heat, and add in the glucose and ¼ of the sugar

With a wooden spoon, stir slowly until the sugar begins to melt.

As it melts, add in the sugar in 2 more additions – allow sugar to melt in between

Sugar will become a honey colour. If it gets too dark too quickly, turn the heat down

When a golden colour is achieved, slowly add in the cream.

BE CAREFUL, sugar is HOT, and cream will steam and may splash (this is not a job for children)

Stir in and allow to return to a boil.

Remove from heat and stir in the butter

Add in the banana puree , cool slightly, and pour into storage container.

Refrigerate or freeze until required.

To serve reheat in the microwave and spoon over the banana pudding.

 

Phyllo Garnish:

4 sheets phyllo dough

melted butter as needed

cinnamon sugar as needed

Take 2 sheets of phyllo, brush with butter and sprinkle with a little cinnamon sugar

Top with 2 more sheets, and repeat

Allow butter to set a little.

Cut squares 2 ½” x 2 ½ “

Place on a baking sheet lined with parchment paper, place another piece of paper on the top and

a wire cooling rack over the top.

Bake at 350F until light golden brown.

Allow to cool and store in an airtight container.

 

Rum Raisin Ice Cream:

1 pint Vanilla Ice Cream

1/2-3/4 cup Golden Raisins

1/4 cup Dark Rum

Heat the rum in the microwave and pour over the raisins. Allow to stand at room temperature for at least 2 days. After that, may be refrigerated indefinitely – stir from time to time to allow the rum to soak evenly. The longer they soak, the better the flavor

Stir raisins into ice cream to taste – freeze for at least 6 hours before use.

May be made up to 1 week ahead.

 

To assemble:

Pour caramel sauce over the banana pudding. Place the Phyllo Garnish over both, and then top with a scoop of the Rum Raisin Ice Cream.

Twitter: @FSMaui

Facebook: Four Seasons Resort Maui

DUO Steak & Seafood on Urbanspoon

This is After Entry