Banana Napoleon with Caramel
You will love this banana Napoleon with caramel if you have a sweet tooth. It is a delicious variation on the typical Dutch pink Napoleon (or Mille Feuille), and it's got a fresh banana, whipped cream, and a delicious caramel sauce. And crispy puff pastry, which of course, should not be missing. An easy, tasty, and simple recipe for a delightful treat!
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- baking plate
- Parchment paper
- piping bag with a big nozzle (optional)
- Piping bottle (optional)
Ingredients
Caramel sauce
- 1 cup sugar
- ½ cup cream
- 1 tablespoon butter
Napoleon
- 2 sheets puff pastry 4 x 4 inches (10 x 10 cm)
- 1 banana
- 1 cup cream
- 1 tablespoon sugar
Ingredients you need per step are listed below the step in Italic
Instructions
Caramel sauce
- In a large pan sprinkle the sugar and make as much as possible one layer.1 cup sugar
- Slowly melt the sugar on low heat until it colors. Don't walk away; it burns quickly.
- When the sugar is amber colored, turn the heat off.
- Warm the cream and pour it with the caramel (do not add cold cream; then, there will be a lot of sizzling and splashing).½ cup cream
- Put the caramel sauce on low heat, add the butter and stir until you have a nice smooth sauce.1 tablespoon butter
- Allow to cool to room temperature.
Banana Napoleons
- Preheat the oven to 390 °F (200 °C).
- Line a baking plate with baking paper.
- Cut the sheets of puff pastry into two (vertical or horizontal, it doesn't matter) and place on the baking sheet.2 sheets puff pastry
- Bake the puff pastry for 15 minutes to a golden brown color.
- Allow to cool to room temperature.
- Half the puff pastry sheets.
- Cut the banana into slices ¼ inch (0.5 cm) thick.1 banana
- Whisk the cream with the tablespoon of sugar until you've got whipped cream.1 cup cream, 1 tablespoon sugar
- Place the bottom of the puff pastry on a plate.
- Pipe some whipped cream on top (the most simple way is using a piping bag).
- Spread some slices of banana into the cream.
- Place the top of the puff pastry on it (baked side up).
- Pour some caramel sauce on top.
- Serve immediately.
NOTES
1. Puff Pastry - This recipe uses slices of butter puff pastry, which gives an airy, crunchy crust. The sheets are 4 x 4 inches (10 x 10 cm). You can use fresh or frozen puff pastry, but remember to thaw before using. If the dough is larger, use a pizza cutter or sharp knife to adjust the size.
2. Whipped cream - You can optionally add a bag of Whip it so that the whipped cream does not run out. You can find it online here: [eafl id="173128" name="Whip it!" text="whip it"].
3. Banana - Bananas discolor quickly, so make this tompouce at the last minute. To prevent discoloration of the banana, you can brush it with lemon juice to keep it for an hour.
4. Storage
- Because this Napoleon is made with fresh fruit, you cannot keep it for long. Make it fresh and keep it covered in a cool place (max. 1 to 2 hours) until use.
Nutrition
Calories: 1242kcal | Carbohydrates: 118g | Protein: 12g | Fat: 83g | Saturated Fat: 34g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 35g | Trans Fat: 0.1g | Cholesterol: 110mg | Sodium: 353mg | Fiber: 3g | Sugar: 61g | Vitamin A: 1440IU | Vitamin C: 3mg | Iron: 3mg
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