Flourless Pastry Hearts with Cinnamon Honey Cream

 

Oh dear, oh my.

I’ve been using those phrases a lot lately. I don’t know why….I guess certain phrases just slip in and out of our personal lexicon. For a while there, BGE was using “ermahgerd” all the time. If he was bored, he’d look at the “ermah” meme and just laugh and laugh. Then he would walk around making the “ermah” face at me. This is a grown man, folks. Oh dear.

These pastries are more along the lines of “Oh my.”

See, there’s this coconut whipped cream that I love. Coconut-honey-cinnamon-vanilla whipped cream. I can barely keep my spoon away. I wanted to use it as a pastry filling, but all that coconut cream isn’t exactly low-cal. Low anything. I needed a pastry that was not-so-guilty to compliment the lovely corrupt cream.

Then I remembered there’s this bread that the paleo kids love. It’s just bananas (well, plantains) and eggs….and this is all the pastry is. Bananas and eggs. I whipped the heck out of the whites so that I could get some of the airiness that you would get in a real pâte à choux. Then I folded the yolks back in, along with a couple of liquefied bananas.

Whipping the egg whites also gave the batter a certain stiffness that allowed me to pipe it into heart shapes.

I love that I in order to take a picture, I have to eat some first!

 

Flourless Pastry Hearts with Coconut-Cinnamon-Honey Cream

Yield: 16-18 hearts, or 8-9 fully assembled pastries

Ingredients

    for the pastries:
  • 2 greenish bananas
  • 4 eggs
  • 1/2 tsp cream of tartar
  • 1/2 tsp baking powder (yup, even with all the egg whites)
  • for the cream
  • 1 can of full-fat coconut milk, chilled overnight
  • 3 tsp honey
  • 1/2 tsp vanilla
  • 1/4 tsp cinnamon
  • for the chocolate drizzle (optional)
  • 3 oz chocolate

Instructions

    to make the pastries
  1. Separate all the egg yolks from all the egg whites. Make sure the egg whites go into a very clean, very dry bowl.
  2. Using a hand or stand mixer, beat the egg whites on low until they are frothy.
  3. Add in the cream of tartar.
  4. Beat the whites on high until stiff peaks form.
  5. Fold yolks into whites, one by one. Set aside.
  6. Cut off about 1/4 inch off the ends of each banana. The ends are a little bit harder and thus sometimes come out intact even after heavy blending. If they end up in your batter, they cause a blockage while piping. Or end up as a weird bit of moisture after baking. Just...trust me. I did several trials of this batter and each time the banana ends would annoy me.
  7. Liquefy both bananas in the blender. Blend them longer than you normally would. You want the banana totally smooth, with no bumps or anything.
  8. Carefully fold the bananas into the eggs.
  9. Add in the baking powder. Let the batter rest about 20 minutes, it will make for smoother piping.
  10. Spoon the batter into a pastry bag or freezer bag with the tip cut off.
  11. Preheat oven to 350°
  12. Using a cookie cutter as a guide, carefully pipe out hearts onto a non-stick silicone sheet. You may need to do two batches. Pipe out the batter so each heart is about 1/2 inch thick. You won't need to grease the cutter....the batter won't stick to it.
  13. Bake for 12-15 min, until tops are golden brown. The silicone sheet is supposed to be non-stick, but the pastries will definitely stick to it if you don't remove them immediately after baking. As soon as they come out of the oven, run a butter knife between the pastry and the baking sheet. Then set them aside to cool.
  14. to make the coconut whipped cream:
  15. If you chilled the coconut milk overnight, you will notice that the coconut water and the coconut cream will have separated. Pour away the water and save it for a smoothie or something. For now you will just need the solid cream.
  16. Place the chilled cream in a bowl and add in the honey, cinnamon, and vanilla. Beat until soft and smooth.
  17. to assemble:
  18. Place half of your hearts upside down, top with 1 tbsp cream, and then top with another heart.
  19. (Optional) Melt the chocolate over a double-boiler or in the microwave, and then drizzle over the hearts.

Notes

I used a 3-inch cookie cutter, but a smaller one would probably work.

If you omit the chocolate, these pastries are paleo.

For the best results, assemble 1-2 hours before serving. You may have to quickly re-whip the cream.

Will last about 5 days in the fridge.

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pastry batter adapted from leaf parade. pastry cream adapted from edible perspective 

 

6 comments for “Flourless Pastry Hearts with Cinnamon Honey Cream

  1. January 23, 2014 at 8:13 am

    Hello gorgeous!! I definitely need that pastry cream in my life!

  2. annie
    January 23, 2014 at 9:38 am

    I can’t speak for everyone, but it definitely helped me wash away some of the winter chill :)

  3. January 25, 2014 at 1:18 pm

    Haha. I say “Oh my” all of the time too :D As in… Oh my goodness or Oh geez…. or Oh my gosh. You get the picture.

    I love this idea. Now, for the pastry portion, are those green bananas actual green bananas or are they plaintains? I know sometimes people call them different things and I just want to be sure! :)

    • annie
      January 25, 2014 at 8:01 pm

      I used greenish bananas because I thought plantains would make it too heavy. Sorry I wasn’t clear about that, but thanks for asking! :) I’m still working on how to write the clearest recipe possible, without all my Annie-side-thoughts.

  4. February 13, 2014 at 12:48 pm

    This is such a cool approach to making pastry! I was converted with magic banana ice cream, but this is even better.

    • annie
      February 13, 2014 at 2:38 pm

      Thanks Sharon! I’m endlessly surprised at how versatile bananas are.

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