Banana Mille-Feuille with Coconut Snow
An easy recipe for a homemade Banana Mille-Feuille. A dessert made of puff pastry layers alternated with banana cream and topped with coconut snow.
Servings: 12 servings
Calories: 982kcal
Ingredients
Caramel Sauce
- 114 gram heavy cream
- 90 gram granulated sugar
Phyllo Sheets
- 8 sheets phyllo dough
- ½ cup unsalted butter melted
- ½ cup caramel Sauce
Coconut Snow
- 40 gram tapioca maltodextrin
- 60 gram coconut oil
- 15 gram confectioner's sugar
Banana Pastry Cream
- 2 gelatin sheets
- 2 cups whole milk
- ½ cup granulated sugar
- 55 gram cornstarch
- 100 gram egg yolks
- 1 ½ ripe bananas chopped
- 50 gram unsalted butter
Banana Caramel Sauce
- ½ cup heavy cream
- 3 oz granulated sugar
- 1 ripe banana
Instructions
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.
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. 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.
Coconut Snow
- 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.
Assembly
- 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.
Notes
Recipe Source: SerenaLissy.com
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database via Spoonacular API, whenever available, or otherwise other online calculators. While this information can be helpful in estimating the nutritional information of a recipe, it is by no means accurate or official and is not evaluated by the Food and Drug Administration.
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Nutrition
Serving: 1Serving | Calories: 982kcal | Carbohydrates: 141g | Protein: 17g | Fat: 38g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 971mg | Potassium: 326mg | Fiber: 4g | Sugar: 34g | Vitamin A: 836IU | Vitamin C: 2mg | Calcium: 104mg | Iron: 6mg