Banana Napoleon with Caramel

A square photo with three napoleons in a row filled with whipped cream and with caramel sauce

Crispy layers of baked puff pastry stacked with sweetened whipped cream, fresh banana slices, and a rich homemade caramel sauce. Ready in 45 minutes. A Dutch-inspired take on the classic Napoleon (mille-feuille) that you can prep in parts and assemble at the last minute for a perfectly crispy result.

Prep Time 30

Cook Time 15

Total Time 45

Course Sweets and Sweet Baking

Cuisine Dutch

Servings persons

Calories 1242 kcal

Ingredients

Caramel sauce

▢ 1 cup sugar
▢ ½ cup heavy cream
▢ 1 tablespoon butter

Napoleon

▢ 2 sheets puff pastry 4 x 4 inches (10 x 10 cm)
▢ 1 banana
▢ 1 cup heavy 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 heavy 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 heavy 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.

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, make it fresh and keep it covered in a cool place for a maximum of 1 to 2 hours before serving. The components (pastry, caramel, whipped cream) can be prepared separately up to 1 day ahead.

5. The nutritional value: The values shown are an estimate per serving assuming all caramel sauce is used. In practice you will have caramel sauce left over, so the actual calorie count per serving will be lower.

Nutrition

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