Adam Liaw’s cheat’s banoffee millefeuille
Millefeuille means “thousand leaves” and, while this cheat’s version only has one layer of pastry, the multiple layers within a good-quality puff pastry still give a layered texture.
Ingredients
1 sheet frozen puff pastry
50g icing sugar
3-4 bananas, thinly sliced
dark chocolate, for shaving
FOR THE TOFFEE SAUCE
125ml thickened cream
½ cup dark brown sugar
½ tsp vanilla extract
25g unsalted butter
generous pinch of flake salt
for the vanilla cream
300g thickened cream
½ tsp vanilla extract
50g icing sugar
250g mascarpone
Method
Step 1
Heat your oven to 200C fan-forced (220C conventional). Place the puff pastry sheet on a baking tray lined with baking paper and prick all over with a fork. Dust with icing sugar and bake for 20-25 minutes until the pastry is browned, caramelised and risen. Allow to cool completely.
Step 2
For the toffee sauce, combine the ingredients in a small saucepan and bring to a simmer, whisking to a smooth toffee sauce. Allow to cool.
Step 3
Whip the cream, vanilla and icing sugar to soft peaks, then fold through the mascarpone and whip a little more until the mixture is firm but not over-whipped. Place a pastry sheet onto your serving dish and spoon the cream onto it. Top with banana slices and drizzle with toffee sauce. Finish with shavings of dark chocolate.
Adam’s tip: Different brands of puff pastry will rise differently (and taste different, too). I prefer butter puff pastry made with real butter. It’s more
expensive but the rise and taste are worth the price.
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
