Banana Rum Napoleon Recipe
Crispy housemade phyllo layers stacked with banana-rum pastry cream, fresh bananas, finished with Chantilly cream, raspberry & caramel sauces.
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Ingredients
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Phyllo Dough
Banana-Rum Pastry Cream
Chantilly Cream
Sauces
Garnish
Method
Phyllo Dough Preparation
- 1
Prepare Phyllo Layers
Preheat your oven to 375°F (190°C). Unroll the phyllo dough and cut it into sheets to fit your baking dish. Brush each sheet with melted butter and stack several sheets on top of each other, about 5-6 layers thick. Cut into rectangles and bake for 10-12 minutes or until golden brown and crispy. Let cool.
Banana-Rum Pastry Cream
- 2
Make the Pastry Cream
In a saucepan, heat the milk and sugar over medium heat until it just begins to simmer. In a bowl, whisk together the egg yolks and cornstarch. Gradually add the hot milk mixture to the egg yolks, whisking constantly. Pour the mixture back into the saucepan and cook over medium heat until thickened. Remove from heat and stir in vanilla extract, dark rum, mashed bananas, and butter. Let cool.
Chantilly Cream
- 3
Prepare Chantilly Cream
In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Refrigerate until ready to use.
Assembly
- 4
Assemble the Napoleon
Layer the crispy phyllo sheets with the banana-rum pastry cream and sliced fresh bananas. Repeat the layers until all ingredients are used, finishing with a layer of phyllo on top. Pipe or spread the Chantilly cream on top and drizzle with raspberry and caramel sauces before serving.