This week we are making a Banana Mille-Feuille with coconut snow and banana caramel from the book Bachour. This weeks recipe is really quite easy, just a lot of components.
This Banana Mille-Feuille consists of flaky layers of puff pastry alternated with banana cream and topped with coconut snow. The original recipe made 24 servings and I cut it in half to make 12 servings.
– Phyllo Dough – Unsalted Butter – Caramel Sauce – Heavy Whipping Cream – Sugar – Tapioca Maltodextrin – Coconut Oil – Powdered Sugar – Gelatin Sheets – Milk – Cornstarch – Eggs – Bananas
WHERE TO GET COCONUT SNOW? The snow calls for tapioca maltodextrin, which some people call maltodextrin snow. You most likely don't have this laying around in your kitchen, but it is easily obtained for $10!
THE CARAMEL SAUCE In a small saucepan, bring cream just to a boil and set aside. Next, in a medium saucepan over medium heat sprinkle sugar evenly over the bottom of the pan. Cook slowly until it turns an amber color shaking the pan periodically. Gradually add the hot cream in small batches continuing to whisk.
HOW TO MAKE BANANA MILLE-FEUILLE
PHYLLO DOUGH Preheat the oven to 350°F. Place one sheet of phyllo on a parchment lined sheet pan. Brush the phyllo with butter and drizzle with the caramel sauce you prepared earlier. Repeat the process with six more sheets.