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Adam Liaw’s cheat’s banoffee millefeuille

Adam Liaw
Adam Liaw

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Cheat’s banoffee millefeuille.
Cheat’s banoffee millefeuille.William Meppem

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.

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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

  1. 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.

  2. 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.

  3. 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.

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Adam LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

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