Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, caramel and banana mille-feuille using pie crusts. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Caramel and Banana Mille-Feuille Using Pie Crusts is one of the most popular of current trending meals in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Caramel and Banana Mille-Feuille Using Pie Crusts is something which I have loved my entire life. They’re fine and they look wonderful.

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.

To begin with this particular recipe, we have to prepare a few components. You can cook caramel and banana mille-feuille using pie crusts using 13 ingredients and 18 steps. Here is how you cook it.

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

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

Caramel and Banana Mille-Feuille Using Pie Crusts. Here is how you achieve that. Ingredients of Caramel and Banana Mille-Feuille Using Pie Crusts. Chat Online; Vanilla MillefeuilleIllustrated recipeMeilleur du.

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!

See great recipes for Upside down Caramel Banana Cake, Banana Cake too! Mom's Banana Cake with Caramel Icing. Caramel Banana Cake. butter, brown sugar firmly. No matter where the original mille-feuille may have stemmed from, today it is most certainly established as an icon in the world of French dessert recipes. There are variations like with sliced pork belly, bacon, ground beef and pork, mushrooms, carrot, potatoes, daikon, spinach, cheese and so on.

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