Hello, I am Joana. Today, I’m gonna show you how to make caramel and banana mille-feuille using pie crusts recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Caramel and Banana Mille-Feuille Using Pie Crusts Recipe
Caramel and Banana Mille-Feuille Using Pie Crusts is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. Caramel and Banana Mille-Feuille Using Pie Crusts is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook caramel and banana mille-feuille using pie crusts using 13 ingredients and 18 steps. Here is how you can achieve it.
The ingredients needed to make Caramel and Banana Mille-Feuille Using Pie Crusts:
- Take 2 sheets Frozen Pie Crust (1 sheet = 150g, 20cm square)
- Get 2 Banana
- Prepare 40 grams A. Granulated Sugar
- Make ready 40 grams A. Heavy Cream
- Prepare 150 grams Milk
- Prepare 2 Egg yolks
- Get 20 grams Granulated sugar
- Take 15 grams Cake flour and cornstarch, half each
- Make ready 1 tsp
- Take 100 grams B. Heavy Cream
- Take 10 grams B. granulated sugar
- Make ready 1 easpoon B.
- Make ready 1 Powdered sugar (for the caramel)
Instructions to make Caramel and Banana Mille-Feuille Using Pie Crusts:
- 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.
- Dust the entire crust with powdered sugar sprinkled through a tea strainer, and bake again for 3 - 4 minutes at 230°C.
- Once the entire surface has become a glossy caramel color, it’s done.
- Put the granulated sugar from A into a pot and heat on medium.
- When it turns a thick, dark caramel color, stop the heat and add the heavy cream.from A. Stir together.
- This is what it looks like after the cream has been added.
- Add the milk and bring to a boil. It’s okay if the caramel bes to stick to the bottom of the pot because it will gradually dissolve.
- In a bowl, mix together the egg yolk, granulated sugar, and sifted flour + cornstarch mixture, in that order.
- 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.
- Pour it into a metal tray, cover with plastic wrap, top with an ice pack and cool quickly. This completes the caramel custard.
- 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.
- Strain Step 10 and stir in the . Add 40g of Step 11 to Step 10 and fold it in with a rubber spatula.
- 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.
- Use a piping bag with a star-shaped tip to pipe cream from Step 12 onto the 6 pie crust strips.
- Top with 5mm thick roundly sliced bananas. It’s difficult to move them after this, so you should put them on a serving dish.
- Pipe the rest of the heavy cream in a straight line.
- Top with the remaining 6 pie crusts and it’s all done!
So that is going to wrap this up with this distinctive dish caramel and banana mille-feuille using pie crusts recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Let’s cook!
