BANANA MILLE-FEUILLE WITH COCONUT SNOW

This week we are making a Banana Mille-Feuille with coconut snow and banana caramel from the book Bachour.

Not only do I get to make beautiful stuff, but I always learn something. This week's recipe is really quite easy, just a lot of components.

INGREDIENTS FOR  BANANA MILLE FEUILLE WITH COCONUT SNOW

– Phyllo Dough – Unsalted Butter – Caramel Sauce – Heavy Whipping Cream – Sugar – Tapioca Maltodextrin – Coconut Oil – Powdered Sugar – Gelatin Sheets

For the Caramel Sauce:

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 and continue to whisk ingredients. Stir In bananas.

Cook for 1 minute, stirring occasionally, then remove from heat and transfer to a blender. Blend until smooth. Set aside to cool.

For the Phyllo Sheets:

– Preheat oven to 350°F. – Place a sheet of phyllo on a parchment lined sheet pan. – Brush phyllo with butter and then drizzle with the caramel sauce.

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