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Caramel And Banana Mille-feuille Using Pie Crusts Recipe

Caramel and Banana Mille-Feuille Using Pie Crusts Recipe
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Prepare the ingredients before making Caramel and Banana Mille-Feuille Using Pie Crusts in your home. Then, follow these steps below to serve Caramel and Banana Mille-Feuille Using Pie Crusts for your family or friends.

Ingredients: Caramel and Banana Mille-Feuille Using Pie Crusts

  • 2 sheets Frozen Pie Crust (1 sheet = 150g, 20cm square)
  • 2 Banana
  • 40 grams A. Granulated Sugar
  • 40 grams A. Heavy Cream
  • 150 grams Milk
  • 2 Egg yolks
  • 20 grams Granulated sugar
  • 15 grams Cake flour and cornstarch, half each
  • 1 tsp Rum
  • 100 grams B. Heavy Cream
  • 10 grams B. granulated sugar
  • 1 easpoon B. Rum
  • 1 Powdered sugar (for the caramel)

How to Make Caramel and Banana Mille-Feuille Using Pie Crusts

If you have prepared the ingredients needed, now time to start cooking. There are 17 steps you must follow to make Caramel and Banana Mille-Feuille Using Pie Crusts in your home by yourself.

    Step 1
  • Use a fork to poke holes all over the pie crusts and bake in a 220°C - 180°C oven for 25 minutes. After 6 - 7 minutes, use a spatula to deflate the puffiness.
  • Step 2
  • Dust the entire crust with powdered sugar sprinkled through a tea strainer, and bake again for 3 - 4 minutes at 230°C.
  • Step 3
  • Once the entire surface has become a glossy caramel color, it's done.
  • Step 4
  • Put the granulated sugar from A into a pot and heat on medium.
  • Step 5
  • When it turns a thick, dark caramel color, stop the heat and add the heavy cream.from A. Stir together.
  • Step 6
  • This is what it looks like after the cream has been added.
  • Step 7
  • Add the milk and bring to a boil. It's okay if the caramel begins to stick to the bottom of the pot because it will gradually dissolve.
  • Step 8
  • In a bowl, mix together the egg yolk, granulated sugar, and sifted flour + cornstarch mixture, in that order.
  • Step 9
  • Add Step 7 into Step 8 and blend together. Pour it back into the pot and turn on the heat to medium-high. While using a whisk to stir, heat until the center comes to a boil and it is completely heated through.
  • Step 10
  • Pour it into a metal tray, cover with plastic wrap, top with an ice pack and cool quickly. This completes the caramel custard.
  • Step 11
  • Mix together all of the B. ingredients in a bowl. Place the bowl in a bowl of ice water and lightly whip until fluffy peaks are formed.
  • Step 12
  • Strain Step 10 and stir in the rum. Add 40g of Step 11 to Step 10 and fold it in with a rubber spatula.
  • Step 13
  • Cut the pie crust into 6 sections. Using a serrated knife, first cut just the caramel's surface, then vigorously push the knife down to cut through the rest.
  • Step 14
  • Use a piping bag with a star-shaped tip to pipe cream from Step 12 onto the 6 pie crust strips.
  • Step 15
  • Top with 5mm thick roundly sliced bananas. It's difficult to move them after this, so you should put them on a serving dish.
  • Step 16
  • Pipe the rest of the heavy cream in a straight line.
  • Step 17
  • Top with the remaining 6 pie crusts and it's all done!
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