SERVING: 8 VOL-AU-VENTS
AUTHOR: Matilde Vicenzi
1 3.5 oz. pack of Matilde Vicenzi Vol-au-vents
1/3 cups of fresh cream
2/5 cups of dark chocolate
2 teaspoons of butter
1 spoonful of honey
1 spoonful of cane sugar
Turn on the grill. Peel the banana, remove the ends and cut into eight slices. Place them on a baking tray lined with baking parchment, sprinkle over the sugar and place under the grill for two or three minutes to caramelize. Leave to cool.
Chop up the chocolate and place in a bowl. Mix the cream with the butter in a saucepan, bring almost to the boil and pour over the chocolate. Add the honey and mix with an electric whisk to incorporate the chocolate.
Place the bowl over a basin of ice water and mix until the ganache thickens. Transfer to a piping bag with a smooth, 1 cm nozzle and fill the vol-au-vents with the mixture. Garnish with a slice of caramelized banana and sprinkling of chipped pistachios.