Sous Vide Banana Mille-Feuille | Recipe by sousvidetools.com
Caramelised Banana Mille-Feuille with Praline Ice Cream and Toffee Popcorn
Chris Holland Caramelised Banana Mille-Feuille with Praline Ice Cream and Toffee Popcorn Desserts
- COOK TIME: 2 hours
- PREP TIME: 8 Hours
- DIFFICULTY: Difficult
- SERVES: 4
- 2 bananas, overripe
- 1 dash of lemon juice
Praline ice cream
- 300ml of whole milk
- 300ml of double cream
- 8 eggs yolks
- 150g of praline paste
Mille feuille sheets
- 250g of puff pastry
- 100g of icing sugar
- 200ml of double cream
- 1 vanilla pod, seeds scraped
- 2 bananas, ripe
- 2 vanilla pods, seeds scraped
- 100g of caster sugar
- 100g of bitter chocolate
- maple syrup
- popcorn, toffee-coated
- Sous Vide Water Bath
- Vacuum Chamber Sealer
- Vacuum Bags
- Ice Cream Machine
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Recipe courtesy of Mark Jordan from www.greatbritishchefs.com
- To make the banana tuile, lightly mash the bananas and mix with the lemon juice, then purée in a blender. Tip the banana purée onto a sheet of baking parchment and smooth with a palette knife to create a thin, even layer. Using a dehydrator, dry the tuile for at least 8 hours (overnight). It is ready when it becomes crisp and brittle.
- Next, prepare the praline ice cream. Gently heat the milk and cream in a saucepan. At the same time, place the eggs yolks in a bowl and beat with a whisk until light and fluffy.
- When the milk and cream mixture reaches the boil, take the pan off the heat and gradually add the hot liquid to the egg yolks, whisking to combine. Stir in the praline, then strain the custard through a fine sieve and chill until completely cold.
- Using an ice cream machine, churn the cold custard until it is set, then transfer to a freezer-safe container. Seal the container and store in the freezer until needed.
- Preheat the oven to a temperature of 180⁰C/gas mark 4.
- To make the pastry layers for the mille feuille, dust the work surface and a rolling pin with icing sugar and roll the puff pastry to a thickness of 3-4mm. Once rolled, transfer the pastry to a baking tray lined with baking parchment and cover with a dusting of icing sugar.
- Lay another sheet of baking parchment and a second tray on top of the pastry, then bake in the oven for 10 minutes. Once cooked, remove from the oven, lift off the upper tray and set aside to cool.
- When the pastry has cooled down, cut out 4 rectangles measuring 2.5cm by 10cm. To do this, carefully saw through the pastry with a serrated knife.
- To make the vanilla cream, combine the double cream and vanilla seeds in a bowl. Using a whisk, lightly whip the cream. When soft peaks start to form, stop whipping and spoon into a piping bag. Store in the fridge until needed.
- Preheat the water bath to a temperature of 52⁰C.
- Next, make the caramelised bananas. Remove the bananas’ skins and, using a chamber sealer, seal their flesh inside a vacuum bag with the vanilla seeds.
- Place the bag in the water bath. Leave to cook for 10 minutes. After this time, take the bag out of the water and keep it sealed until the bananas have cooled completely.
- Once cool, halve the bananas lengthways. Carefully cut each half into long, thin slices. Do not separate the slices: leave them stuck together in the half-banana shape.
- Keep the slices together at the base and separate at the top to create a fan shape. Cover with a sprinkling of caster sugar, then scorch with a blowtorch until the sugar has caramelised.
- To serve, drizzle some melted chocolate over the base of each plate, then pipe a stripe of vanilla cream in one corner and top with a pastry rectangle. Pipe another stripe of cream directly onto the pastry, then balance a slice of caramelised banana on top of that. It is advisable to use palette knife to pick up and move the banana slices.
- Scatter hazelnuts all over the plate and place a quenelle of praline ice cream in the corner opposite mille feuille. Break the banana tuile into jagged pieces and insert the shards into the ice cream. Finish the dessert with a drizzle of maple syrup and a handful of toffee popcorn.