Chocolate and banana toasties with peanut butter caramel

Chocolate and banana toasties with peanut butter caramel

By
From
Lamingtons & lemon tart
Makes
4
Photographer
Patricia Niven

I’ve always wanted to write a cookbook devoted to toasted sandwiches. It’s on the bucket list along with ‘open my own pastry shop’ (tick) and score a part in Neighbours (tick – yes really! Episode 7209).

I think my favourite food is toast or sandwiches – combine the two and I’m in heaven. I love savoury toasties with grilled cheese and onion and a splash of Worcestershire, but having a sweet tooth means I also equally love sandwiches oozing with chocolate or caramel or both, then dusted liberally with icing sugar.

Sure, these are not the healthiest, but I reckon once in a while never hurt anyone? It pays to make your own brioche or bread if you have the time, but bread from the local bakery is fine.

Make a stack of these and freeze them individually. You can cook from chilled or frozen, so they are super-easy to get ready. There is also no law preventing you eating this with ice cream. Try one of the flavours from this book. Banana, nut butter or vanilla would be perfect.

You crack on with these and I’ll get back to that other book … roasted pear, gorgonzola and walnut toastie anyone?

Ingredients

Quantity Ingredient

Chocolate cream

Quantity Ingredient
110g dark chocolate, roughly chopped
125ml thickened cream
1 tablespoon liquid glucose
25g unsalted butter, at room temperature

Peanut butter caramel

Quantity Ingredient
150ml thickened cream
60g peanut butter, smooth or crunchy
100g caster sugar

Assembly

Quantity Ingredient
8 x 1cm slices brioche or good-quality white bread, any shape but square does work well
smoked salt flakes, to sprinkle
1 banana, cut into 5 mm slices
unsalted butter, softened
icing sugar, for dusting

Method

  1. For the chocolate cream, put the chocolate in a bowl.
  2. Put the cream and liquid glucose in a saucepan over medium heat and bring to the boil. Remove the pan from the heat and pour the hot mixture over the chocolate.
  3. Leave it to stand for 30 seconds before adding the butter and stirring it with a silicone spatula until you have a smooth and shiny cream.
  4. Cover the surface of the cream with plastic wrap and leave to cool at room temperature for a couple of hours.
  5. For the peanut butter caramel, put the cream in a saucepan over medium heat and bring to the boil. Remove from the heat and whisk in the peanut butter. Set aside.
  6. Place a separate large saucepan over medium heat for a minute to get hot. Gradually add the sugar to the pan in three stages. Stir each batch with a wooden spoon or heat-resistant spatula to dissolve the sugar and cook it to a deep amber colour before adding the next batch.
  7. Once all the sugar is in and you have a golden caramel, add half the scalded peanut butter cream. BE CAREFUL! This mixture will expand furiously and the steam is extremely hot. Whisk the mixture and gradually add the remaining cream until it is all in.
  8. Remove from the heat and serve immediately or leave to cool a little to thicken up.
  9. To assemble, lay all of the brioche or bread slices on a work surface or chopping board and liberally spread the chocolate cream on each slice. Use a knife or palette knife to spread the cream to just inside the edges of the slices and make sure it is nice and thick. Sprinkle a few smoked salt flakes on top.
  10. Arrange the slices of banana on four of the slices and top these slices with the remaining four slices of bread. Press down gently and then spread the top with some softened unsalted butter.
  11. Flip each sandwich, butter side down, on a sheet of plastic wrap and butter the new top side of the sandwich. Close the plastic wrap and store in the refrigerator for a minimum of 2 hours.
  12. Heat a sandwich press or frying pan. Remove the sandwich/es from the refrigerator and open the plastic wrap. Dust each side of the sandwich with icing sugar and place the sandwich in the press or frying pan. Cook for a couple of minutes (on each side if using a frying pan) or until the brioche is golden brown and crispy and you can see chocolate sauce starting to ooze out.
  13. Remove the sandwich from the press or pan and leave to sit for a minute. Cut the sandwich in half and arrange on a plate with more icing sugar and some peanut butter caramel
  14. Eat, enjoy, sleep, repeat.

Tip:

  • The peanut butter caramel sauce can be made in larger batches or in advance and stored in the refrigerator. Just melt it in a saucepan over medium–low heat or in a microwave to warm it up before serving.
Tags:
darren purchese
burch and purchese
sweet studio
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again