Recipes, re-invented from cooking shows
Banana and PB Marshmallow Biscuits
Prep. Time:
Baking Time:
Total Time:
2.5 hours
45 minutes
4+ hours
Serves:
12 elaborate sandwich biscuits
Our recipe based on Dan's incredibly heartfelt creation for his son's birthday from Great British Bake Off Season 14.
In our version of Dan's recipe, we've enhanced the original with stabilized banana marshmallow for clean cutting, improved biscuit structure for better support, optimized assembly techniques, and refined chocolate coating methods. This touching tribute combines "chocolate, bananas and peanut butter" - his son's three favorite flavors - into an elaborate waterwheel-inspired treat that showcases technical skill.
Ingredients
FOR THE ENHANCED PEANUT BISCUITS:
250g plain flour
60g roasted peanuts, finely ground
3g bicarbonate of soda
3g fine sea salt
175g unsalted butter, at room temperature
150g light brown demerara sugar, packed
125g smooth peanut butter (commercial grade)
1 large egg, at room temperature
5ml pure vanilla extract
FOR THE STABILIZED BANANA MARSHMALLOW:
21g unflavored gelatin (3 packets)
120ml cold water
300g granulated sugar
80ml golden syrup
60ml water
2g fine sea salt
2 large ripe bananas (about 200g), mashed and strained
5ml vanilla extract
15g cornstarch (for stability)
Yellow gel food coloring (optional)
FOR THE CHOCOLATE GANACHE:
225g dark chocolate (70% cocoa), finely chopped
180ml heavy cream (35% fat)
30g unsalted butter, cubed
15ml clear honey
Pinch of sea salt
FOR THE PEANUT BUTTER LAYER:
125g smooth peanut butter
30g unsalted butter, softened
75g powdered sugar, sifted
30ml heavy cream
2g fine sea salt
FOR THE DARK CHOCOLATE COATING:
350g dark chocolate (70% cocoa), chopped
30ml refined coconut oil or vegetable shortening
Instructions
PREPARE THE ENHANCED PEANUT BISCUITS:
In medium bowl, whisk together flour, ground peanuts, bicarbonate of soda, and salt. In large bowl, cream butter and brown sugar with electric mixer until light and fluffy (4-5 minutes). Add peanut butter and beat until combined. Beat in egg and vanilla until smooth. Gradually fold in dry ingredients until just combined - don't overmix. Wrap dough in plastic and chill for 30 minutes minimum.
ROLL AND CUT BISCUITS:
Preheat oven to 175°C (350°F). Roll chilled dough between parchment papers to 6mm thickness. Cut into 24 rounds using 7.5cm cutter. Place on parchment-lined baking sheets, spacing 3cm apart. Bake for 12-15 minutes until edges are set and lightly golden. Cool completely on wire racks - crucial for assembly stability.
MAKE THE STABILIZED BANANA MARSHMALLOW:
Sprinkle gelatin over cold water in stand mixer bowl, let bloom for 10 minutes. Meanwhile, combine sugar, corn syrup, 60ml water, and salt in heavy-bottomed saucepan. Cook over medium heat to 120°C (240°F/soft ball stage) without stirring - use candy thermometer for accuracy. With mixer on low speed, carefully pour hot syrup into bloomed gelatin in thin stream. Increase to high speed and beat for 12-15 minutes until very thick and cooled to room temperature. Beat in strained mashed banana, vanilla, and cornstarch until fully incorporated. Add coloring if desired. Pour into parchment-lined 23x33cm pan. Let set at room temperature for 4-6 hours until firm enough to cut cleanly.
PREPARE THE CHOCOLATE GANACHE:
Place chopped chocolate in heatproof bowl. Heat cream in saucepan until just beginning to simmer (small bubbles around edges). Pour hot cream over chocolate, let sit for 2 minutes, then whisk from center outward until smooth and glossy. Whisk in butter, honey, and salt until fully incorporated. Cool to room temperature until spreadable but not too thick - about 1 hour.
MAKE THE PEANUT BUTTER LAYER:
Beat peanut butter and softened butter until smooth. Gradually add sifted powdered sugar, beating until combined. Add cream and salt, beat until smooth and pipeable consistency. Transfer to piping bag for precise application.
ASSEMBLE THE "WATERWHEEL" SANDWICHES:
Cut set marshmallow into 12 squares slightly smaller than biscuit diameter. On 12 biscuit bases, pipe ring of peanut butter mixture around edge, leaving center hollow. Place marshmallow square in center. Add dollop of room-temperature ganache on top of marshmallow. Top with remaining biscuits, pressing gently to seal edges. Chill assembled sandwiches for 30 minutes to firm up.
APPLY PROFESSIONAL CHOCOLATE COATING:
Melt dark chocolate with coconut oil in double boiler or microwave, stirring until completely smooth and glossy. Temperature should be about 32°C (90°F) for proper coating consistency. Working quickly, dip each chilled sandwich in chocolate, allowing excess to drip back into bowl. Place on wire rack set over parchment paper. Let set at room temperature for 30-45 minutes until chocolate is completely firm.
SERVING AND STORAGE:
Serve at room temperature for optimal texture contrast - about 15 minutes after removing from refrigerator. Store in airtight container at room temperature for up to 3 days. For best results, don't refrigerate as this can cause chocolate to bloom.
