Best 11 Grand Marnier Banana Napoleons Recipes

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Welcome to the world of culinary delights, where we'll embark on a journey to discover the secrets behind the tantalizing "Grand Marnier Banana Napoleons." Get ready to be captivated by the symphony of flavors as we unveil the perfect recipe for this iconic French dessert. This remarkable creation combines layers of flaky puff pastry, luscious banana filling, and a decadent Grand Marnier custard, resulting in an explosion of textures and flavors that will leave you craving more. So, let's dive into the world of pastry perfection and explore the art of crafting this extraordinary dessert that promises to elevate any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

GRAND MARNIER BANANAS FOSTER RECIPE - (4.7/5)



Grand Marnier Bananas Foster Recipe - (4.7/5) image

Provided by á-44499

Number Of Ingredients 8

2 tablespoons vegan butter, such as Earth Balance
1/4 cup grade-A maple syrup
1/2 teaspoon powdered cinnamon
1/4 teaspoon ground nutmeg
2 under-ripe bananas sliced lengthwise
2 tablespoons Grand Marnier
2 scoops vegan vanilla ice cream, such as So Delicious coconut
1/2 teaspoon orange zest

Steps:

  • In a 10-inch skillet over low heat melt butter, add maple syrup and stir in cinnamon and nutmeg to butter. Bring to a simmer, add bananas, allow to cook for about 1 minute on either side, spooning sauce over the bananas. Remove bananas and place in a s3erving dish. Bring skillet to a simmer and add Grand Marnier to butter-syrup mixture. If the pan is hot enough the alcohol will flame on its own; if not, using a stick flame, carefully ignite and continue cooking until flame dies out. Stir in zest. Place scoop of ice cream in a martini glass with bananas; top with sauce and zest

BANANAS FOSTER



Bananas Foster image

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 4 servings

Number Of Ingredients 21

1 half-gallon vanilla ice cream in square container
8 crepes, recipe follows
4 bananas
8 tablespoon (1 stick) unsalted butter
1/2 cup sugar
1/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Juice of one-half lemon
1/4 cup orange-flavored liqueur (recommended: Grand Marnier)
1/4 cup dark rum
Confectioners' sugar and fresh mint sprigs, for garnish, optional
Confectioners' sugar and fresh mint sprigs, for garnish, optional
1 cup all-purpose flour
2 tablespoons sugar
1/8 teaspoon fine salt
1 cup milk
1/4 cup water
3 large eggs
1 teaspoon pure vanilla extract
4 tablespoons unsalted butter, melted

Steps:

  • Cover a baking sheet with plastic wrap or foil. Using a serrated knife, cut ice cream package in half lengthwise through the cardboard. Wrap one half in plastic wrap and freeze for another use. Halve the remaining piece lengthwise. Flip the ice cream, with the 2 pieces still together, so the cut side is up, and cut it crosswise into 4 equal sections - you'll have 8 pieces of ice cream.
  • Place a crepe on the work surface and place a piece of ice cream in the center. Fold the crepe over the ice cream to enclose completely. Place the filled crepes on the prepared baking sheet. Continue with the remaining ice cream and crepes and freeze until just firm. (This recipe can be prepared up to this point 1 day in advance. Wrap carefully in plastic wrap before freezing. Allow to soften slightly before proceeding.)
  • Peel and slice the bananas on a sharp angle into 2-inch pieces. Melt the butter in a large skillet over medium heat. Add the sugar, brown sugar, cinnamon, nutmeg and lemon juice and cook, stirring, until smooth and just at a simmer, about 3 minutes. Remove skillet from heat and add orange liqueur. Return skillet to high heat and stir until smooth. Carefully fold in bananas. Remove the skillet from heat and add the rum. Return the skillet to the heat, and shake the pan back and forth to warm the rum and coat the bananas. (If working over a gas flame the sauce may ignite; continue to cook until the flames subsides.)
  • To serve, place 2 filled crepes on a plate crisscrossing each other and spoon banana mixture over the top. Garnish with sifted confectioners' sugar and a sprig of mint, if desired.
  • Whisk the flour, sugar, and salt together in a bowl. Gradually whisk in the milk, water, eggs and vanilla extract, and continue whisking until smooth. (The batter can be made to this point a day ahead and refrigerated. Bring to room temperature before adding the butter.) Stir in the butter. Set aside for at least 30 minutes to rest. (The crepe batter may be made in a food processor blender: Pulse the dry ingredients, then add the wet, process until smooth, and then stir in the butter.) Pour the batter into measuring cup with a spout.
  • Have a plate near the stove to stack the cooked crepes, or 4 plates, if you plan to serve the crepes immediately. Heat a medium nonstick skillet over medium heat until a drop of water bounces and sizzles briefly around the pan before evaporating. Pour a scant 1/4 cup of batter into the skillet and quickly swirl it to coat the pan evenly. Cook until the batter sets, about 1 to 1 1/2 minutes. The crepe will blister in the middle, and the edges will look dry and slightly crispy. Using your fingers or a spatula, carefully pick the crepe up by its edges and flip it over to cook the other side, about 15 to 30 seconds. Repeat with the rest of the batter, stacking the crepes on the plate as you go.

GRAND MARNIER BANANA NAPOLEONS



GRAND MARNIER BANANA NAPOLEONS image

Categories     Fruit

Yield 4 servings

Number Of Ingredients 12

1 pound puff pastry, rolled into a 17x13 inch rectangle
1/3 cup plus 6 tablespoons sugar
1 tablespoon silvered almonds
3/4 cup milk
3 egg yolks
2 teaspoons grated orange rind
2 tablespoons cornstarch
1/4 cup grand marnier
1 cup heavy cream
2 bananas
confectioners sugar
orange slices and mint leaves for garnish

Steps:

  • Pre heat oven ot 375 degrees Arrange the puff pastry, pricked well on a large baking sheet. Cover heavy baking sheets and bake in oven for 49 to 50 minutes until golden brown. Cut pastry, while still warm, into twelve 3 inch squares. In a teflon pan cook 1/3 cup of the sugar, swirling the pan, over moderate heat until it is a deep caramel color. Add the almonds and pour the mixture into a lightly oiled pan. When the mixture is cool, chop fine. In a saucepan, scald the milk with the remaining sugar. In a bowl whisk together the yolks, the rind, a pinch of salt, and the cornstarch. Whisk in the milk and boil the mixture, whisking constantly, for 2 minutes. Transfer the pastry cream to a bowl, stir in the grand marnier and chill it covered. Whip the heavy cream to soft peaks and fold 1/2 of it into the pastry cream. To make each napoleon, alternate 2 layers of pastry with thinly sliced banana, pastry cream, and praline, top the second layer with a pastry square and decorate the top with confectioners sugar the remaining whipped cream, the orange slices and the mint.

BANANA BREAD NAPOLEON



Banana Bread Napoleon image

The four bananas in this extra-fancy banana bread ensure a light texture and pronounced flavor. A tangy cream cheese-sour cream frosting complements the sweetness. Both bread and filling can be made ahead and held, or assembled right before serving.

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield 17 servings

Number Of Ingredients 15

Nonstick cooking spray
2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon fine salt
4 soft, very ripe bananas (about 13 ounces)
1 cup granulated sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 large eggs
Banana chips, for serving, optional
6 ounces cream cheese, at room temperature
1 1/2 cups confectioners' sugar, sifted
3/4 cup sour cream
1/3 cup heavy cream

Steps:

  • For the banana bread: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line an 18-by-13-inch rimmed baking sheet with parchment paper, allowing for a 1-inch overhang at each long end. Spray the parchment with nonstick cooking spray and set aside.
  • In a medium bowl, whisk together the flour, baking soda, cinnamon and salt. In the bowl of a stand mixer fitted with the paddle attachment, mash the bananas on medium speed until soft. Turn the speed to medium-low and add the granulated sugar, oil, vanilla and eggs and mix until the bananas are pureed and the mixture is smooth. Turn the speed to low and add the flour mixture to the banana mixture in 2 additions, mixing well between them. Mix until just combined.
  • Spread the batter out in an even layer in the prepared baking sheet using a spatula, and tap the pan against the countertop once to remove air bubbles. Bake until a toothpick inserted into the center comes out clean and the bread is golden and pulls away from the pan, 22 to 25 minutes. Let cool in the pan 15 minutes. Remove the bread using the parchment overhang to a baking rack to cool completely, 30 minutes.
  • For the frosting: Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until softened, 1 minute. Add the confectioners' sugar in 2 batches, beating on low speed until combined after each addition, 1 minute. Turn the speed to medium and add the sour cream and heavy cream and beat until smooth, silky and well-combined. Transfer to a resealable plastic bag and chill.
  • For assembling the napoleons: Transfer the bread with its parchment to a large cutting board. Using a ruler to get a straight edge, trim 1/4-inch from all the edges. Cut the bread into thirty-five 3-by-1 1/2-inch rectangles (cut every 3 inches along the length and 1 1/2 inches along the width.). Line the rectangles up vertically on a cutting board. Cut the corner off of the bag of frosting, and pipe a zigzag of frosting over each of the pieces. Stack 2 banana bread and frosting layers upon each other. Repeat with the remaining layers of bread and frosting to make seventeen 2-layer napoleons (you will have one unpartnered piece of cake left over). Top each napoleon with a banana chip, if using.

BANANA-CARAMEL NAPOLEONS



Banana-Caramel Napoleons image

These easy and elegant napoleon pastries feature layers of sliced bananas, store-bought dulce de leche, whipped cream, and toasted coconut.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 30m

Number Of Ingredients 6

1 sheet frozen puff pastry, thawed and cut into 6 rectangles
3/4 cup cold heavy cream
1 tablespoon confectioners' sugar
2 bananas, sliced thinly on the diagonal
1/2 cup store-bought dulce de leche
1/2 cup sweetened shredded coconut, toasted

Steps:

  • Preheat oven to 400 degrees. Place puff pastry rectangles on a parchment-lined rimmed baking sheet. Bake until golden and puffed, 15 minutes. Remove and let cool on a wire rack. Meanwhile, in a medium bowl, using an electric mixer, beat cream and sugar on high until stiff peaks form, 2 to 3 minutes.
  • With a serrated knife, cut rectangles in half horizontally. Reserve 4 tops. Divide banana slices among 4 pastry bottoms, then drizzle with dulce de leche. Use 2 pastry bottoms and 2 pastry tops to make middle layers. Layer with whipped cream and coconut, then top with reserved pastry tops. Serve immediately.

BANANA NAPOLEON



Banana Napoleon image

Make and share this Banana Napoleon recipe from Food.com.

Provided by That is Dr House to

Categories     Dessert

Time 18m

Yield 4 serving(s)

Number Of Ingredients 10

2 quarts water
8 wonton wrappers, each about 3 inches square
2 teaspoons canola oil
1 1/2 tablespoons confectioners' sugar
1 teaspoon confectioners' sugar
2 teaspoons grated lemon rind
2 tablespoons lemon juice
1/4 cup peach preserves
2 tablespoons dark rum
2 ripe bananas

Steps:

  • Preheat the oven to 375°F.
  • Boil water. Drop the wonton wrappers in one at a time and bring water back to a boil. Boil for about a minute and a half then drain carefully and return wrappers to pot. Fill pot with cold water.
  • Brush a cookie sheet with oil. Carefully lift wrappers from water shake off as much water as you can and arrange on sheet. (NOW you know why we used cold water don't you?).
  • Place 1 1/4 tbsp of sugar into sieve and top wrappers.
  • Cook for 16 to 18 minutes. They should be nicely browned, crisp and glazed. Now remove wrappers from sheet to a cooling rack carefully with thin spatula.
  • Mix the lemon rind, lemon juice, peach preserves, and rum in a bowl large enough to hold the bananas.
  • Peel the bananas, first cut them in half crosswise, then into 1/3-inch lengthwise slices.
  • Add them to the bowl, and mix gently to coat the banana slices with the sauce.
  • When you go to serve place a wonton crisp on each of the four dessert plates then divide the banana mixture among the plates, spoon on top of the crisps.
  • Place the remaining wonton crisps on top of the bananas, sprinkle the remaining teaspoon of sugar on top.
  • Serve immediately.

Nutrition Facts : Calories 207.1, Fat 2.7, SaturatedFat 0.3, Cholesterol 1.4, Sodium 108.2, Carbohydrate 40.9, Fiber 2.2, Sugar 20.7, Protein 2.3

A SIMPLY GRAND NAPOLEON DESSERT



A Simply Grand Napoleon Dessert image

Originally conceived as an RSC #9 contest entry, this dessert recipe has simplicity as the heart of its appeal and combines it with an easy, make-ahead method to reach a special outcome. It is easily halved to serve 2, is bold with the flavor of Grand Mariner and is certain to convince your family or guests you have slaved for them. (Time does not include time for fruit to soak in Grand Marnier)

Provided by twissis

Categories     Dessert

Time 1h20m

Yield 4 Napoleon Desserts, 4 serving(s)

Number Of Ingredients 11

1 sheet puff pastry (thawed)
1 egg, mixed with
1 tablespoon water
4 ounces crushed pineapple (drained)
1 large orange (peeled, sectioned & chopped, zest before peeling)
4 tablespoons Grand Marnier (divided per prep directions)
1 cup mascarpone cheese (softened, may sub cream cheese as needed)
2 tablespoons light brown sugar
2 tablespoons coconut milk
4 ounces unsweetened coconut (divided, unsweetened if available, otherwise use sweetened)
1 teaspoon orange zest

Steps:

  • Preheat oven to 375°F and line a baking sheet with parchment paper.
  • On a lightly floured surface, roll out 1 cold pastry sheet to 1/8 inch thickness. Cut six 4 ½ - 5 inch circles (I used a pint-size plastic container with a 4 ½ inch diameter and the circles shrank to a 3 ½ inch diameter).
  • Gently transfer cut pastry circles onto parchment lined baking sheet & brush with an egg wash of 1 egg mixed with 1 tbsp water.
  • Bake until pastry circles are light golden brown (approx 10 min, but watch as cooking times may vary).
  • Remove from oven, allow to cool, gently transfer circles to an airtight storage container and set aside.
  • Place crushed pineapple and chopped orange segments in a fine sieve and allow to drain of liquid until you see no continued active dripping. Transfer mixture to a bowl, add 1 tbsp Grand Mariner, mix well and refrigerate 1 hour to allow flavors to blend.
  • Return fruit mixture to fine sieve and press with the flat of a large spoon to remove all liquid. Discard or reserve liquid for another use.
  • Combine the softened Mascarpone cheese with the light brown sugar, coconut milk, 1 tbsp Grand Marnier, pineapple/orange mixture and 2 oz coconut. Refrigerate until ready to assemble desserts.
  • To Assemble Desserts:.
  • Split each of the 6 pastry circles in half as evenly as possible using a sharp knife. Using a pastry brush, brush the inside surface of 6 circles and the top surface of the other 6 circles with the remaining 2 tbsp of Grand Marnier.
  • Gently spread blended cheese mixture over 8 of the pastry circles, stack them in groups of 2 and top with 4 of the browned circles.
  • Garnish the top circle of each dessert with the orange zest and remaining 2 oz of coconut. (May also top with a dollop of any excess cheese mixture and then garnish with the orange zest & coconut) Serve immediately.

Nutrition Facts : Calories 625.3, Fat 44.7, SaturatedFat 24.1, Cholesterol 46.5, Sodium 184.6, Carbohydrate 51.5, Fiber 7, Sugar 17.7, Protein 8.7

STRAWBERRY NAPOLEONS



Strawberry Napoleons image

This delicious, attractive, and (most importantly) super-easy puff pastry recipe can easily be made low-fat by using fat-free whipped topping and skim milk. This recipe should be enjoyed the same day for best results. Enjoy!

Provided by PESTANO

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h

Yield 8

Number Of Ingredients 6

1 (3.5 ounce) package instant vanilla pudding and pie filling
1 cup cold 2% milk
1 ½ cups non-dairy whipped topping, thawed
½ (17.25 ounce) package frozen puff pastry, thawed
1 pint fresh strawberries, thinly sliced
¼ cup confectioners' sugar

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Combine pudding mix and cold milk; fold in whipped topping. Refrigerate until ready to use.
  • Unfold pastry on a cool, lightly floured surface. Cut into 3 strips along fold marks, then cut each strip into four equal pieces. Place 2 inches apart on a baking sheet.
  • Bake for 15 minutes in the preheated oven, or until golden brown. Remove from baking sheet, and cool.
  • Split pastries into 2 layers, setting the 8 best looking tops aside. Spread 8 bottom layers with dollops of the pudding mixture. Top each with a layer of strawberries, a small amount of pudding, and another pastry layer. (A small amount of the pudding mix on top of the berries will help keep the layers together.) Spread with remaining pudding mixture and strawberries, and top with remaining pastry layers (the best looking ones). Sprinkle with confectioner's sugar.

Nutrition Facts : Calories 300.9 calories, Carbohydrate 37 g, Cholesterol 2.4 mg, Fat 15.9 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 6.4 g, Sodium 268.2 mg, Sugar 20.1 g

CHOCOLATE-BANANA NAPOLEON



Chocolate-Banana Napoleon image

They're flaky, creamy and meltingly good. But these napoleons are do-it-yourself simple. Get out the bananas and chocolate and let's get started.

Provided by My Food and Family

Categories     Home

Time 1h20m

Yield 8 servings

Number Of Ingredients 8

1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed
1 Tbsp. granulated sugar
1/4 cup sliced almonds
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/3 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, divided
3 bananas

Steps:

  • Heat oven to 400°F.
  • Cut pastry sheet crosswise into 3 rectangles. Roll or stretch each rectangle into 14x3-1/2-inch rectangle. Place, 2 inches apart, on parchment-covered baking sheet. Sprinkle 1 rectangle with granulated sugar and nuts. Cover all rectangles with second sheet of parchment; top with second baking sheet.
  • Bake 15 min., using oven mitt to carefully press down top baking sheet after 8 min. to flatten pastries. Remove top baking sheet and top parchment sheet. Reduce oven temperature to 375ºF. Bake pastry 8 to 10 min. or until golden brown. Cool completely.
  • Meanwhile, mix sour cream and powdered sugar in medium bowl until blended. Gently stir in half the COOL WHIP. Microwave 3 oz. chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended. Cool.
  • Slice bananas. Spread half the chocolate mixture onto 1 plain pastry rectangle on serving plate; top with half each of the bananas and sour cream mixture. Repeat layers. Cover with nut-topped pastry, nut side up. Melt remaining chocolate; drizzle over dessert.

Nutrition Facts : Calories 560, Fat 34 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 10 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 6 g

BANANA-CARAMEL NAPOLEONS



Banana-Caramel Napoleons image

Categories     Milk/Cream     Mixer     Fruit     Dessert     Banana     Winter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 Servings

Number Of Ingredients 8

1 cup plus 1 1/2 tablespoons sugar
6 tablespoons water
1 teaspoon fresh lemon juice
2/3 cup whipping cream
1 sheet frozen puff pastry (half of 17 1/4 ounce package), thawed
12 ounces chilled mascarpone cheese
3 large bananas (about), peeled, thinly sliced on diagonal
Powdered sugar

Steps:

  • Combine 1 cup sugar, 6 tablespoons water and lemon juice in heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling occasionally, about 10 minutes. Remove from heat. Carefully add cream (mixture will bubble vigorously). Stir until mixture is smooth. Transfer caramel to small bowl. Cover and refrigerate until thick, about 3 hours.
  • Preheat oven to 400°F. Line 2 heavy large baking sheets with parchment paper, roll out pastry on lightly floured surface to 15x12-inch rectangle. Cut crosswise into three 12x5-inch strips. Transfer pastry strips to prepared baking sheets, spacing evenly. Chill 10 minutes.
  • Pierce pastry with fork. Bake until golden, about 15 minutes. Transfer baking sheets to racks; cool. (Caramel and pastry can be made 2 days ahead. Keep caramel refrigerated. Wrap pastry in foil; store at room temperature.)
  • Set aside 1/2 cup caramel for decoration. Using electric mixer, beat mascarpone and 1 1/2 tablespoons sugar in medium bowl until smooth. Add remaining caramel and beat until caramel cream is well blended, about 1 minute.
  • Trim pastry layers so that they are flat and even. Place 1 pastry strip on work surface. Spread with 1/4 of caramel cream. Arrange half of banana slices in single layer over caramel cream. Spread second pastry strip with 1/4 of caramel cream; place pastry, caramel cream side down, atop bananas. Spread top of second pastry strip with 1/4 of caramel cream. Arrange remaining bananas in single layer over. Spread remaining pastry strip with remaining caramel cream. Place pastry, caramel cream side down, atop bananas. Using serrated knife, cut pastry crosswise into 8 equal pieces. Sift powdered sugar over. (Can be made 2 hours ahead. Tent with foil; refrigerate.)
  • Place napoleons on plates. Drizzle reserved caramel around napoleons.

CHOCOLATE BANANA FRIED WONTONS WITH GRAND MARNIER® CARAMEL SAUCE



Chocolate Banana Fried Wontons with Grand Marnier® Caramel Sauce image

I tried banana wontons at a Chinese restaurant and liked them, so i thought i'd make up a recipe at home when I was making an Asian-themed dinner. My boyfriend said they were better than the restaurant's! They're great with ice cream. Substitute any kind of liqueur you want for the Grand Marnier® - be creative! many different fruit flavors seem to go well with this dessert.

Provided by chikalin

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 45m

Yield 15

Number Of Ingredients 12

2 very ripe bananas
⅓ cup miniature semi-sweet chocolate chips
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon
¼ teaspoon vanilla extract
½ (14 ounce) package wonton wrappers
oil for frying
½ cup butter
½ cup brown sugar
1 tablespoon brandy-based orange liqueur (such as Grand Marnier®)
2 tablespoons light corn syrup
2 tablespoons miniature semi-sweet chocolate chips

Steps:

  • Place the bananas, 1/3 cup chocolate chips, clove, cinnamon, and vanilla into a mixing bowl, and mash until evenly blended. Alternatively, chop the mixture in a food processor until the chocolate chips have been reduced in size. This will help prevent the chips from poking through the wonton skins as you handle them. It will also change the texture of the filling - you will not have pockets of melted chocolate in the wontons.
  • To make the wontons: Separate and place the wonton wrappers onto your work surface. Spoon about 1 teaspoon of the banana filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Repeat with the remaining ingredients.
  • Prepare the sauce by combining the butter, brown sugar, orange liqueur, and corn syrup in a small saucepan. Bring to a simmer over medium heat, and cook until the sugar has dissolved and the sauce is smooth, about 4 minutes. Set aside to cool slightly.
  • Fry the wontons in the hot oil a few at a time until golden brown, about 4 minutes. Turn the wontons over halfway through cooking so they brown evenly. Remove, and drain on a paper towel-lined plate. Serve warm with the caramel sauce. Sprinkle with the remaining 2 tablespoons chocolate chips to garnish.

Nutrition Facts : Calories 212.5 calories, Carbohydrate 21.7 g, Cholesterol 17.4 mg, Fat 13.8 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 5.6 g, Sodium 122.3 mg, Sugar 10.5 g

Tips:

  • To make the puff pastry dough, use a food processor to quickly and easily combine the ingredients.
  • Be sure to chill the dough thoroughly before rolling it out. This will help to prevent it from shrinking in the oven.
  • When rolling out the dough, use a light touch. Rolling too hard will make the dough tough.
  • Bake the puff pastry dough until it is golden brown and puffed up. This will take about 15-20 minutes.
  • To make the pastry cream, be sure to whisk the eggs and sugar together until they are light and fluffy. This will help to prevent the pastry cream from curdling.
  • When cooking the pastry cream, be sure to stir it constantly. This will help to prevent it from scorching.
  • To make the Grand Marnier sauce, simply combine the Grand Marnier, sugar, and water in a saucepan and bring to a boil. Then, reduce the heat and simmer for 5 minutes.
  • To assemble the napoleons, simply layer the puff pastry dough, pastry cream, and Grand Marnier sauce. Be sure to chill the napoleons before serving. This will help to set the pastry cream.

Conclusion:

Grand Marnier banana napoleons are a delicious and elegant dessert that is perfect for any occasion. With their flaky puff pastry dough, creamy pastry cream, and boozy Grand Marnier sauce, these napoleons are sure to impress your guests. So, next time you're looking for a special dessert to make, give these Grand Marnier banana napoleons a try.

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