-
1
Place the chocolate in a saucepan with the milk and heat until just before boiling point, stirring until the chocolate has melted.
-
2
In a bowl whisk together the egg yolks and sugar until light and creamy then stir in the flour.
-
3
Then, while whisking, pour in the hot chocolate milk and whisk until well blended.
-
4
Place the mixture in a double-boiler.
-
5
Heat over simmering water, stirring constantly, until very thick (around 3 minutes).
-
6
Remove from heat and stir until smooth.
-
7
Place a piece of plastic wrap or baking paper over the surface to prevent a skin forming and chill (this can be overnight for baking the pastries fresh in the morning).
-
8
Preheat oven to 425F Roll out the pastry to 0.5cm thickness and cut into 8 rectangles (about 10cm x 8cm).
-
9
Lightly score a rectangle 1cm inside the edges of each.
-
10
Place on a baking tray lined with baking paper and prick the bases a few times.
-
11
Spread each inside the scoring line with about 1/8 of the chocolate custard.
-
12
In a bowl mix together the honey and lemon juice.
-
13
Halve the bananas lengthwise and toss with the lemon honey and top each pastry with 2 pieces of banana.
-
14
Bake for 15 minutes.
-
15
Brush the top with extra honey to glaze and cool slightly on a wire rack before serving.
