Banana Cream Napoleon Recipe
roasted banana pastry cream, whipped cream, phyllo wafers, salted caramel
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Ingredients
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For the Banana Cream Napoleon
Method
Instructions
- 1
Roast the Bananas
Preheat the oven to 400°F (200°C). Peel and slice the bananas in half lengthwise. Place them on a baking sheet lined with parchment paper and roast for about 15-20 minutes until caramelized and tender. Remove from oven and let cool.
- 2
Make the Pastry Cream
In a saucepan, combine 1 cup of heavy cream and 1 cup of granulated sugar. Heat over medium heat until the sugar dissolves. In a bowl, whisk together the roasted bananas, vanilla extract, and the heated cream mixture until smooth. Allow to cool and set in the refrigerator for at least 30 minutes.
- 3
Prepare the Phyllo Wafers
While the pastry cream cools, preheat the oven to 375°F (190°C). Brush the phyllo pastry sheets with melted unsalted butter and layer them on a baking sheet. Bake for 10-12 minutes until golden and crispy. Allow to cool.
- 4
Whip the Cream
In a mixing bowl, whip the remaining 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form.
- 5
Assemble the Napoleon
On a serving plate, place one phyllo wafer, spread a layer of banana pastry cream, add a layer of whipped cream, and drizzle with salted caramel. Repeat the layers, finishing with a phyllo wafer on top. Drizzle with more caramel sauce before serving.
