Crispy Spiced Banana Brick Purses with Velvety Chocolate, Pistachio, and Hazelnut Sauce

Serves 4

Preparation: 30 minutes

Cooking: 30 minutes

Ingredients for the Purses:

• 8 frecinettes (small bananas) or 6 yellow bananas
• 8 sheets brick pastry
• 80g butter
• 4 tbsp runny honey
• 1 tsp cinnamon
• Pinch of nutmeg
• 1 star anise
• 1 lime

Ingredients for the Sauce:

• 10 cl milk
• 10 cl liquid cream
• 40g caster sugar
• 100g dark chocolate
• 40g pistachios
• 40g hazelnuts

1. Wash the lime, finely grate its zest and squeeze the juice. Peel the bananas, cut into rings, and place in a saucepan with the zest, juice, 40g butter, spices, and honey. Cook over low heat for 20 minutes until a thick compote forms. Discard star anise and cool.
2. Preheat oven to 180°C (thermostat 6). Melt remaining butter. Stack brick sheets two by two, spoon compote in the center, gather edges to form purses, secure with twine, and trim excess pastry. Brush with melted butter and bake for 10 minutes until golden.
3. For the sauce, break chocolate into pieces and combine in a saucepan with milk, cream, and sugar. Bring to a boil while whisking, then remove from heat.
4. Spread chocolate sauce on four plates, top with purses, sprinkle with crushed pistachios and hazelnuts, and garnish with banana slices golden-fried in butter, if desired.