Banoffee tart caramel (Print Version)
# Ingredients:
01 -
550 g puff pastry dough.
02 -
300 g granulated sugar.
03 -
1/2 liter water.
04 -
60 g egg yolks.
05 -
60 g sugar.
06 -
20 g cornstarch or custard powder.
07 -
250 g milk.
08 -
2 vanilla pods.
09 -
4 g gelatin sheets.
10 -
250 g heavy cream (30% fat).
11 -
3 bananas.
12 -
100 g praline (or caramel or spread).
# Instructions:
01 -
Roll the puff pastry to 4 mm thick, sprinkle with sugar. Lightly wet, add more sugar (most of it), roll it up, and coat the outside. Freeze for 10 minutes, slice into 1.5 cm pieces. Flatten and bake at 180°C for 10 min between two trays.
02 -
Soften gelatin in a little water. Heat milk with vanilla. Whisk egg yolks, sugar, and cornstarch together, then pour in the warmed milk, stirring. Cook until thick. Stir in gelatin, blend smooth, then cool down.
03 -
Whisk cream until stiff peaks form. Gently fold into the cooled pastry cream. Chill this mixture until ready to use.
04 -
Alternate between 3 arlettes and layers of diplomat cream and praline or caramel. End with an arlette on the top and dust with powdered sugar.
# Notes:
01 -
Keep chilled until serving.
02 -
Assemble just before serving so it stays crispy.