Mille-feuille

Mille-feuille

By
From
Dig In!
Serves
6
Photographer
Mark Roper

In this recipe I’ve brought together chocolate, banana and peanuts to create a taste sensation. In one word – yum!

Ingredients

Quantity Ingredient
3 sheets frozen store-bought butter puff pastry, partially thawed
6 small ripe bananas, peeled
115g caster sugar
80g unsalted roasted peanuts, crushed
icing sugar, to dust

Peanut butter mousse

Quantity Ingredient
125ml whipping cream
200g cream cheese, softened
140g smooth peanut butter
1 tablespoon milk
60g icing sugar, sifted

Chocolate ganache

Quantity Ingredient
200g dark chocolate, at least 70% cocoa solids
200ml pouring cream

Method

  1. Preheat the oven to 200°C (or 180°C for a fan-forced oven). Line 1 or 2 large baking trays with baking paper. Cut the puff pastry sheets into 5 x 10 cm rectangles – you will need 18 pastry rectangles – and place them on the baking trays. Place another sheet of baking paper over the top and weight it down with another baking tray of a similar size. Bake in the oven for 10-12 minutes or until the pastry is crisp and golden.
  2. For the peanut butter mousse, whisk the cream until soft peaks form. In a separate bowl, beat the cream cheese, peanut butter and milk until well combined. Add the icing sugar and beat until the mixture is smooth. Fold in the whipped cream, a third at a time, but don’t overwork it. Transfer the mousse to a disposable piping bag, then place in the refrigerator to set for at least 1 hour. Snip off the end of the piping bag just before using.
  3. For the chocolate ganache, break the chocolate up into small pieces and put it in a large bowl. Put the cream in a small saucepan over medium heat and bring to the boil. When boiling, pour the cream over the chocolate. Stir until the chocolate has melted and the mixture is well combined. Transfer to the refrigerator to cool – the mixture should be thick and able to hold peaks before you whip it. Once cooled, scoop the ganache into the bowl of an electric mixer and whisk on medium until the ganache is light and airy, about 1-2 minutes. Be careful not to overwhip or the mixture will become grainy. Put the ganache in a disposable piping bag. Snip off the end of the piping bag just before using.
  4. Slice the bananas lengthways and then in half. Sprinkle the sugar over the cut surfaces and, using a blowtorch, caramelise the sugar, until golden. You can caramelise the sugar under a grill if you don’t have a blowtorch.
  5. Begin the construction of the mille-feuille in layers – there are 3 layers per serve. Start with a layer of puff pastry, then a layer of piped mousse and ganache, then top with crushed peanuts and 2 pieces of banana. Place another pastry layer on top and repeat the fillings. Top with a layer of pastry and a dusting of icing sugar.
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