Banana
Banana
From Sonia El-Nawal, Pastry Chef, Theo - New York City
Adapted by StarChefs
Yield:
6 servings
Pastry
Cream:
- 2
cups milk
- 5
ounces sugar
- 8
egg yolks
-
1 1/2 ounces corn starch
- 1
vanilla bean, scraped
- 1/4
cup unsalted butter
- 1
banana, peeled
In
a saucepan, heat the milk, vanilla bean and banana over low heat.
In a bowl, mix yolks, sugar, and cornstarch. Temper in the milk
and put mixture back in the pot. Cook until thick, take off the
heat, and mix in the soft butter. Strain. Transfer to a container
and set aside.
Phyllo
Sheets:
- Phyllo
– 12 Sheets
- Butter
– 1/2 cup melted
- Powdered
sugar – 1/2 cup
Lay
phyllo dough on a buttered sheet tray. Brush with butter, sprinkle
with powdered sugar, cover with another sheet of phyllo, brush
with butter, sprinkle again with powdered sugar. Bake at 350†,
until golden.
Chocolate
Wafers:
- 4
ounces milk chocolate, melted
- Drop
a 1/2 teaspoon of chocolate on a sheet tray with oiled foil.
With your finger, spread the chocolate into a small circle.
Refrigerate for an hour and then peel off and put in a container.
- Walnut
Brittle:
- 1
cup walnuts, toasted
- 1/2
cup water
- 1/2
cup sugar
Place
toasted nuts on a sheet tray, bring the water and sugar to a boil
and caramelized, pour onto the nuts, let cool. Break up the pieces,
place in a food grinder, and grind until crumbly.
For
assembly, mix 2 cups of pastry cream with 3 bananas, diced, until
it is well mixed. In a cup or Ramekin, sprinkle brittle first,
then a piece of phyllo, spoon in banana mix then a layer of chocolate
wafer, a layer of phyllo and then more banana filling. Flatten
the top, garnish with sautéed bananas.
