Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, caramel and banana mille-feuille using pie crusts. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
This mille-feuille has an extraordinary balance between the caramel and the banana. Using an IH induction cooker helps the caramel to cook smooth and even, and also keeps from getting too hot while simmering. Before baking the pie crust, make sure you use a fork to poke some holes for ventilation. Clafoutis is a French dessert which combines fresh fruit and custard.
Caramel and Banana Mille-Feuille Using Pie Crusts is one of the most well liked of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Caramel and Banana Mille-Feuille Using Pie Crusts is something which I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can cook caramel and banana mille-feuille using pie crusts using 13 ingredients and 18 steps. Here is how you cook that.
The ingredients needed to make Caramel and Banana Mille-Feuille Using Pie Crusts:
- Make ready 2 sheets Frozen Pie Crust (1 sheet = 150g, 20cm square)
- Prepare 2 Banana
- Make ready 40 grams A. Granulated Sugar
- Make ready 40 grams A. Heavy Cream
- Make ready 150 grams Milk
- Take 2 Egg yolks
- Prepare 20 grams Granulated sugar
- Get 15 grams Cake flour and cornstarch, half each
- Make ready 1 tsp Rum
- Get 100 grams B. Heavy Cream
- Take 10 grams B. granulated sugar
- Prepare 1 easpoon B. Rum
- Get 1 Powdered sugar (for the caramel)
Step Two: Combine the water and the vinegar before moving on to the next step. Step Three: Slowly drizzle the ⅔rds of the ice water/vinegar over the butter/flour/salt mixture. Gently work the dough into a combined dough. Note the dough will still be shaggy and should not be shinny like in bread making.
Steps to make Caramel and Banana Mille-Feuille Using Pie Crusts:
- 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.
- Dust the entire crust with powdered sugar sprinkled through a tea strainer, and bake again for 3 - 4 minutes at 230°C.
- Once the entire surface has become a glossy caramel color, it's done.
- Put the granulated sugar from A into a pot and heat on medium.
- When it turns a thick, dark caramel color, stop the heat and add the heavy cream.from A. Stir together.
- This is what it looks like after the cream has been added.
- 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.
- In a bowl, mix together the egg yolk, granulated sugar, and sifted flour + cornstarch mixture, in that order.
- 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.
- Pour it into a metal tray, cover with plastic wrap, top with an ice pack and cool quickly. This completes the caramel custard.
- 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.
- Strain Step 10 and stir in the rum. Add 40g of Step 11 to Step 10 and fold it in with a rubber spatula.
- 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.
- Use a piping bag with a star-shaped tip to pipe cream from Step 12 onto the 6 pie crust strips.
- Top with 5mm thick roundly sliced bananas. It's difficult to move them after this, so you should put them on a serving dish.
- Pipe the rest of the heavy cream in a straight line.
- Top with the remaining 6 pie crusts and it's all done!
- Ready to serve and ENJOY!
Gently work the dough into a combined dough. Note the dough will still be shaggy and should not be shinny like in bread making. If not using immediately, roll dough into a round disk, and cover unbaked pie crust dough with plastic wrap or towel. Desserts, Waffles, Ice Cream & Frozen Yogurt. This is the first season to air under its current name, dropping the "holiday" title.
So that is going to wrap it up for this special food caramel and banana mille-feuille using pie crusts recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
