Tag Archives: France

#FirstontheFirst- Banana Hazelnut Mille Feuille

1 May Banana Hazelnut Mille Feuille

First on the First Kitchen Adventure

It’s hard to believe that this is the final First on the First post!  I’ve thoroughly enjoyed getting to virtually cook with such fabulous ladies each month and I’ve definitely been inspired to try things in my kitchen I wouldn’t have tried otherwise.  When we set our cooking calendar for this year, the crew agreed to do mille feuilles in May in honor of a little Parisian jaunt I was hoping to take this month- and how exciting that we have finally arrived at our grande finale de joie!

I have to admit that I am secretly also excited to have a momentary platform to address my second greatest pastry pet peeve (behind the “Macaroon” vs “Macaron” debacle… QUIT CALLING THE FRENCH COOKIE A MACAROOOOON!  A macaroon is a Southern ball of coconut.  Not close to the same thing.) and that is simply that a “Napoleon” is not a pastry.  It’s called a mille feuille.  In fact, it’s pretty easy to tell the difference between the two- far easier even that deciphering a macaroon/macaron.  I’ve included a guide below:

This is a "Napoleon." *

This is a “Napoleon.” *

Banana Hazelnut Mille Feuille (Napoleon)

This is a “Mille Feuille”

I hope that helps.

As I set out on this months challenge, I wanted to stray away from the traditional mille feuille… I’ll enjoy the purist version in a proper Parisian patisserie soon enough.  Instead I set out to create a version that was a happy medium between a gussied up banana pudding married to my new favorite way to enjoy a banana- smeared with Justin’s chocolate hazelnut butter.

As always, I cheated and bought pre-prepared puff pastry dough- Whole Foods and Durfour still do I better job than I do!  I also made my pastry cream with a combination of granulated white sugar and coconut palm sugar to give it a caramelized depth with no added work.  In the end, it turns out that mille feuilles are insanely simple.

That is… once you master the icing situation…

Banana Hazelnut Mille Feuille

Although I’m a total Salvador Dali fanatic, this wasn’t truly my intention. C’est pas mon trip!

This recipe makes two full sheets of mille feuille (the hot mess pictured above is one sheet) so just cut the recipe in half to reduce.

Or make both… so you can practice your pattern skills.  If not, c’est kif-kif- declare it le surrealiste and just dive right in with a fork!

 

Banana Hazelnut Mille Feuille

Banane Noisette Mille Feuille

  • 2 prepared puff pastry sheet
  • 2 cups organic whole milk
  • 1/4 cup corn starch
  • 1/2 cup organic granulated sugar
  • 1/2 cup organic coconut palm sugar
  • 6 eggs
  • 1/4 cup unsalted butter
  • 2 tsp vanilla bean paste
  • 2 1/2 cups organic powdered sugar
  • 2 tsp lemon juice
  • 1 large banana, cut into thin slices
  • 3/4 cup chocolate hazelnut butter
  • 1/2 cup chocolate chips

Directions: In a medium sized bowl, whisk 1/2 cup milk with the corn starch and set aside.

Combine the remaining milk and sugar in a saucepan.  Whisk to dissolve sugar and slowly bring to a boil, whisking frequently to prevent scalding.  Remove from heat.

Beat two eggs into the milk and cornstarch mixture.  Separate the remaining four egg yolks- reserving two egg whites for the icing- and beat the egg yolks into the mixture.

Measure out 1/2 cup of the heated milk and add to the egg mixture, whisking constantly to keep the eggs from cooking.

Return the heated milk in the saucepan to the stove and return to a simmer.  Pour in the egg mixture, whisking as you pour.  Whisk constantly over medium heat until mixture thickens.

Remove from the heat and whisk pastry cream until smooth.  Whisk in the butter and vanilla until fully incorporated.

Pour into a glass bowl, cover the surface with plastic wrap, and chill in fridge for at least six hours.

Once pastry cream has fully cooled and thickened, preheat oven to 400 degrees F.

Roll out prepared puff pastry sheets  and cut each one into three equal portions.

Line a baking sheet with parchment.  Lay the first portion of pastry on the baking sheet and prick all over with a fork.  Cover with parchment and top with a glass baking dish to keep the pastry from rising.  Bake for 20 minutes until golden around the edges and remove to a cooling rack.

Repeat with the five other pieces.

Once pastry sheets have cooled, construct the mille feuille.

Banana Hazelnut Mille Feuille

Layer:

  1. Puff pastry sheet
  2. Chocolate hazelnut butter
  3. Sliced bananas
  4. Pastry cream
  5. Puff Pastry sheet
  6. Chocolate hazelnut butter
  7. Sliced bananas
  8. Pastry Cream
  9. Puff pastry sheet

Place mille feuille in the fridge as you prepare the icing.

Melt chocolate and 1/4 cup chocolate hazelnut butter in a baine marie.  Once melting and thoroughly stirred, transfer to a piping bag and place in a cup until ready to use.

Whisk two egg whites with lemon juice until light and frothy.  Whisk in two cups of powdered sugar, adding more to reach desired consistency.

Pour royal icing over the mille feuille.  Working quickly, pipe stripes of chocolate across the top of the icing and use a toothpick to trace trails through the surface to provide a classic finish.

Banana Hazelnut Mille Feuille

 

More mille feuille madness:

*Napoleon image used under the Fair Use Doctrine from http://www.time.com