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Caramel cardamom banana mille feuilles
Caramel cardamom banana mille feuilles
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Prep Time:
75 minutes
Cook Time:
30 minutes
Total Time:
105 minutes
Delicious puff pastry layers with creamy cardamom banana filling for a tempting dessert.
Ingredients:
  • 1 egg, lightly whisked
  • 45g (1/3 cup) pecans, finely chopped
  • 375ml (1 1/2 cups) thickened cream
  • 125ml (1/2 cup) sour cream
  • Icing sugar, to dust
  • 225g (1 1/2 cups) plain flour
  • 1.20 gm salt
  • 185g cultured unsalted butter, frozen
  • 110ml (5 1/2 tbsp) chilled water
  • 80g unsalted butter
  • 80g (1/2 cup, lightly packed) brown sugar
  • 25 cardamom seeds
  • 6 bananas, diagonally thickly sliced
Instructions:
  • Sift flour and salt into a bowl. Coarsely grate butter into the flour, then use a round-ended knife to mix. Sprinkle with water and use a cutting motion to combine the mixture.
  • Combine pastry using your hands and place on a lightly floured surface. Roll out with a lightly floured rolling pin into a 25 x 45cm rectangle. Do not worry if the edges look uneven - overworking will affect puffiness. Dust off excess flour with a pastry brush. Fold as instructed, rotate 90°, then repeat rolling and folding once more. Wrap tightly in plastic wrap and freeze for 30 minutes.
  • Take out the dough from the freezer and unwrap it. Repeat the rolling and folding process two more times, starting with the folded edges on your left. Wrap the dough in plastic wrap and chill in the freezer for 30 minutes. (The pastry can be refrigerated for up to 2 days at this point.)
  • Preheat your oven to 200°C and line 2 baking trays with non-stick baking paper.
  • Thaw the pastry, unroll, and flatten into a 3mm-thick rectangle. Cut it into ten 9 x 12.5cm rectangles and transfer them to baking trays. Brush with egg, sprinkle pecans, and chill in the freezer for 15 minutes.
  • To create caramel cardamom bananas, melt butter in a large frying pan over medium-high heat. Stir in brown sugar and cardamom seeds until bubbling for 3-4 minutes. Continue stirring until smooth for an additional 2-3 minutes. Add bananas and stir often for 1-2 minutes until coated and warmed through. Transfer to a bowl and cool for 20 minutes until lukewarm.
  • Bake the pastry in a preheated oven, rotating the trays halfway through, for 10 minutes or until golden, puffed, and fully cooked. Let it cool on the trays after taking it out of the oven.
  • In a bowl, mix thickened and sour creams together using a balloon whisk until soft peaks form. Chill in the fridge with a cover.
  • Divide each pastry rectangle in half. Smear the base with the whipped cream and layer with the warm banana mixture followed by the remaining pastry halves. Serve promptly with a sprinkle of powdered sugar on top.

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