Warm butter cookie mille-feuille with roasted banana cream and rum-caramelized pineapple
An original layered dessert with crisp butter cookie sheets, silky roasted banana cream, and diced pineapple caramelized with a touch of rum and lime. Served warm to highlight the toasty aromas and the contrast between crisp and creamy textures.
Ingredients
- 2 medianos 240 g Ripe bananas (with peel for roasting)
- 2 tazas 300 g Fresh pineapple, small dice (without core duro)
- 1 1/4 tazas 160 g All-purpose flour (for the slices of galleta)
- 10 cucharadas 140 g Cold unsalted butter (divided)
- 1/2 taza 100 g Brown sugar (divided)
- 1/3 taza 70 g Granulated sugar (divided)
- 1/4 cucharadita 1 g Fine salt
- 1 unidad 18 g Egg yolk (for the dough of galleta)
- 1 unidad 50 g Large egg (for the cream)
- 1 1/4 tazas 300 ml Whole milk
- 1/2 taza 120 ml Heavy cream
- 2 cucharadas 16 g Cornstarch
- 1 cucharadita 5 ml Vanilla extract (divided)
- 2 cucharadas 30 ml Dark rum
- 1 cucharadita 2 g Finely grated lime zest
- 1 cucharada 15 ml Lime juice
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 400°F / 200°C. Place the 2 ripe bananas, unpeeled, on a small tray and roast for 15 minutes, until the skins are very dark and the flesh is soft. Let them cool slightly.
- 2
Meanwhile, make the cookie sheets. In a bowl, combine the all-purpose flour, 70 g (1/3 cup) granulated sugar, and fine salt. Rub in 100 g (7 tablespoons) cold unsalted butter, cubed, until the mixture is sandy. Add the egg yolk and 1/2 teaspoon (2.5 ml) vanilla extract, and mix until a dough forms.
- 3
Roll the dough between two sheets of parchment paper to about 3 mm thick. Chill for 10 minutes. Remove the top sheet and cut 18 equal rectangles. Transfer carefully to a lined baking tray and bake at 375°F / 190°C for 12 to 14 minutes, until golden. Cool on a rack.
- 4
For the cream, peel the roasted bananas and mash the flesh. In a saucepan, whisk the large egg with the cornstarch and heavy cream until smooth. Add the whole milk, roasted banana pulp, 50 g (1/4 cup) brown sugar, and the remaining vanilla extract.
- 5
Cook the cream mixture over medium heat, whisking constantly, for 5 to 7 minutes until thickened. Remove from the heat and add 20 g (about 1 1/2 tablespoons) cold unsalted butter. Stir until melted. Cover the surface with plastic wrap or wax paper and keep warm.
- 6
In a wide skillet, melt the remaining 20 g unsalted butter over medium heat. Add the small-diced fresh pineapple and the remaining 50 g (1/4 cup) brown sugar, and cook for 3 minutes. Stir in the dark rum, finely grated lime zest, and lime juice, then cook 4 to 5 minutes more until the pineapple is glossy and caramelized.
- 7
To assemble, place 1 cookie sheet on each plate, top with a generous spoonful of roasted banana cream and a little caramelized pineapple. Repeat twice more to make 3 layers per serving.
- 8
Serve the mille-feuille warm, with a teaspoon of the skillet syrup over the top layer for shine and aroma.
Chef tips
If the cream thickens too much while resting, whisk in 1 to 2 tablespoons of hot milk before assembling. The cookie sheets should cool completely so they stay crisp.
Substitutions
You can replace the rum with the same amount of pineapple juice for an alcohol-free version. Lime can be swapped for lemon. Fresh pineapple can be replaced with firm mango, reducing the cooking time to 2 to 3 minutes.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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