Adam Liaw’s cheat’s banoffee millefeuille
Millefeuille means “thousand leaves” and, while this cheat’s version only has one layer of pastry, the multiple layers within a good-quality puff pastry still give a layered texture.
Ingredients
1 sheet frozen puff pastry
50g icing sugar
3-4 bananas, thinly sliced
dark chocolate, for shaving
FOR THE TOFFEE SAUCE
125ml thickened cream
½ cup dark brown sugar
½ tsp vanilla extract
25g unsalted butter
generous pinch of flake salt
for the vanilla cream
300g thickened cream
½ tsp vanilla extract
50g icing sugar
250g mascarpone
Method
Step 1
Heat your oven to 200C fan-forced (220C conventional). Place the puff pastry sheet on a baking tray lined with baking paper and prick all over with a fork. Dust with icing sugar and bake for 20-25 minutes until the pastry is browned, caramelised and risen. Allow to cool completely.
Step 2
For the toffee sauce, combine the ingredients in a small saucepan and bring to a simmer, whisking to a smooth toffee sauce. Allow to cool.
Step 3
Whip the cream, vanilla and icing sugar to soft peaks, then fold through the mascarpone and whip a little more until the mixture is firm but not over-whipped. Place a pastry sheet onto your serving dish and spoon the cream onto it. Top with banana slices and drizzle with toffee sauce. Finish with shavings of dark chocolate.
Adam’s tip: Different brands of puff pastry will rise differently (and taste different, too). I prefer butter puff pastry made with real butter. It’s more
expensive but the rise and taste are worth the price.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.theage.com.au/goodfood/recipes/adam-liaw-s-cheat-s-banoffee-millefeuille-20230801-p5dsxa.html