Banana Split Cookie Cups
Banana Split Cookie Cups — a Dawn Foods recipe. Uses Dawn Prairie Vanilla Cookie Base 12.5 kg and Dawn Foods Flavouring Compounds, Banana – 1 kg.
- mixing time
- 2-3 min
- baking temperature
- 170 °C
- baking time
- 12-15 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Dawn Prairie Vanilla Cookie Base 12.5 kgDAWN® Prairie Vanilla Cookie Mix | 1000 g |
| DAWN® Neutral Fond | 100 g |
| Dawn Foods Flavouring Compounds, Banana – 1 kgDAWN® Banana Compound | 35 g |
| DAWN® Dark Chocolate Glossy Icing | |
| Softened butter | 140 g |
| Water | 70 g |
| Hot water | 100 g |
| Lightly whipped cream | 500 g |
| Standard size Mars Bars | 6 pcs |
| Banana slices | |
| Fresh cherries |
Method
Prep: Add the DAWN® Prairie Vanilla Cookie Mix to a bowl fitted with a beater. Add the butter and water and mix for 2-3 minutes on slow speed.
Prep: Scale the cookie dough into 50 g pieces and press each one into cupcake pans to form a tart shell.
Bake: Place a quarter of a Mars Bar into each pressed-out shell and bake in the tins for 12-15 minutes at 170°C.
Bake: Allow to cool thoroughly before removing from the tins.
Finish: Whisk the cream to form soft peaks.
Finish: Place the hot water, DAWN® Banana Compound and the DAWN® Neutral Fond powder into a bowl and whisk by hand until fully blended.
Finish: Add the prepared fond mixture to the lightly whipped cream and fold in with a spoon or spatula until fully mixed together.
Finish: Place the mixture into a piping bag fitted with a star tube and pipe a tall swirl onto each of the cooled cookie tart bases.
Finish: Finish with a drizzle of DAWN® Dark Chocolate Glossy Icing, a couple of banana slices and a fresh cherry.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.