Recipe of Perfect Caramel and Banana Mille-Feuille Using Pie Crusts

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We hope you got benefit from reading it, now let’s go back to caramel and banana mille-feuille using pie crusts recipe. You can cook caramel and banana mille-feuille using pie crusts using 13 ingredients and 18 steps. Here is how you achieve that.

The ingredients needed to cook Caramel and Banana Mille-Feuille Using Pie Crusts:

  1. Get 2 of sheets Frozen Pie Crust (1 sheet = 150g, 20cm square).
  2. Prepare 2 of Banana.
  3. You need 40 grams of A. Granulated Sugar.
  4. You need 40 grams of A. Heavy Cream.
  5. Take 150 grams of Milk.
  6. You need 2 of Egg yolks.
  7. Provide 20 grams of Granulated sugar.
  8. Use 15 grams of Cake flour and cornstarch, half each.
  9. Take 1 tsp of Rum.
  10. You need 100 grams of B. Heavy Cream.
  11. Get 10 grams of B. granulated sugar.
  12. Use 1 of easpoon B. Rum.
  13. You need 1 of Powdered sugar (for the caramel).

Steps to make Caramel and Banana Mille-Feuille Using Pie Crusts:

  1. 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..
  2. Dust the entire crust with powdered sugar sprinkled through a tea strainer, and bake again for 3 – 4 minutes at 230°C..
  3. Once the entire surface has become a glossy caramel color, it's done..
  4. Put the granulated sugar from A into a pot and heat on medium..
  5. When it turns a thick, dark caramel color, stop the heat and add the heavy cream.from A. Stir together..
  6. This is what it looks like after the cream has been added..
  7. Add the milk and bring to a boil. It's okay if the caramel begins to stick to the bottom of the pot because it will gradually dissolve..
  8. In a bowl, mix together the egg yolk, granulated sugar, and sifted flour + cornstarch mixture, in that order..
  9. 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..
  10. Pour it into a metal tray, cover with plastic wrap, top with an ice pack and cool quickly. This completes the caramel custard..
  11. 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..
  12. Strain Step 10 and stir in the rum. Add 40g of Step 11 to Step 10 and fold it in with a rubber spatula..
  13. 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..
  14. Use a piping bag with a star-shaped tip to pipe cream from Step 12 onto the 6 pie crust strips..
  15. Top with 5mm thick roundly sliced bananas. It's difficult to move them after this, so you should put them on a serving dish..
  16. Pipe the rest of the heavy cream in a straight line..
  17. Top with the remaining 6 pie crusts and it's all done!.
  18. .

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