Well we are back to the Nailed it or Failed it time of the week, and I must say it is one of my favorite days. Not only do I get to make beautiful stuff, but it is always a learning time for me. This week we are making a banana napoleon with coconut snow and banana caramel from the book Bachour. If you have missed any of the other weeks you can always catch up here. This weeks recipe is really quite easy, just a lot of components as usual. The original recipe made 24 servings and I just cut this in half to make 12 servings.
There is one component, the coconut snow, that most home kitchens won’t have the ingredients for. I kept it in the recipe because I like it and it was by far the funnest component of the dish. The snow calls for tapioca maltodextrin, which some people call maltodextrin snow. Is there anyone reading this post that has this just laying around in the kitchen? Probably not, but it is easily obtained, through Amazon for about $10. Best $10 you will have spent! If you love coconut, it’s a must. But if you don’t feel like spending the bucks at Amazon, then one could easily brown up some coconut flakes for the top. Definitely a different texture and look, but will give you the coconut flavor.
I started this recipe with a love hate feeling. I was expecting to hate it because I really don’t like phyllo dough. It’s just a crumbly mess. But with enough caramel, it’s amazing how yummy one stack of that crumbly dough can become.
There was nothing difficult about this recipe. As with any caramel, there is always a danger of spatter and burn, so be careful when adding the cream. And the Banana Pastry Cream calls for you to add chopped bananas. Remember you are going to be piping the pastry cream, so when they say chopped, they mean really small. They will need to get through the tip of the piping bag.
Oh and did we mention…Nailed It! Go ahead and give this a try. We would love to see how you do with the recipe.
Banana Napoleon with Coconut Snow
- 4 sheets phyllo dough
- 1/2 cup unsalted butter melted
- 1/2 cup caramel Sauce
- 114 gram heavy cream
- 90 gram granulated sugar
- 40 gram tapioca maltodextrin
- 60 gram coconut oil
- 15 gram confectioner’s sugar
Banana Pastry Cream
- 2 gelatin sheets
- 2 cups whole milk
- 1/2 cup granulated sugar
- 55 gram cornstarch
- 100 gram egg yolks
- 1 1/2 ripped bananas chopped
- 50 gram unsalted butter
Banana Caramel Sauce
- 1/2 cup heavy cream
- 3 oz granulated sugar
- 1 ripe banana
- Preheat oven to 350°F.
- Place a sheet of phyllo on a parchment lined sheet pan.
- Brush with butter and then drizzle with the caramel sauce. Repeat process with six more sheets and top with a final sheet of dough. Complete final layer by brushing only with butter.
- Use a pairing knife to trim the edges of phyllo and cut into 2 by 4 rectangles. Discard the edges. Cover with parchment paper and top with a sheet tray.
- Bake for 10-12 minutes until golden brown.
- Cool, then remove from pan and store in an airtight container.
- In a small saucepan, bring cream just to a boil and set aside.
- Heat a medium sized saucepan over medium-high heat and sprinkle sugar evenly over bottom of the pan.
- Cook slowly to an amber caramel, shaking pan periodically to prevent burning.
- Very gradually, add hot cream in small batches.
- Cook for 1 minute, stirring occasionally, then remove from heat and pour into a bowl to cool.
- Combine all ingredients in a food processor.
- Process, occasionally scraping down sides with a rubber spatula and crumbly. Set aside until ready to assemble.
Banana Pastry Cream
- Soak gelatin in ice water until softened; squeeze out excess water and set aside.
- In a heavy bottomed pot, bring milk and sugar to boil.
- Whisk to combine cornstarch and yolks in a small bowl. Pour hot liquid into yolk mixture to temper. Return mixture to pot and cook over medium-high heat until thickened and bubbling.
- Remove from heat and stir in gelatin to dissolve. Add butter and banana and stir until butter has melted. Cover with plastic wrap and refrigerate.
Banana Caramel Sauce
- Bring cream to a boil in a small pot.
- Slowly heat sugar in a medium sized saucepan to reach a golden amber color.
- Slowly add hot cream, whisking to combine.
- Stir in banana and transfer to a blender. Blend until it is smooth.
- Spread banana caramel sauce onto the center of a plate and top with one rectangle of prepared phyllo. Top with banana pastry cream and repeat for a total of three layers. Dust the top layer with coconut snow and garnish.