Recipe Description
This recipe is courtesy of Anchor Dairy.
This recipe is best with
Recipe Ingredient
- Chocolate Custard
- 30g Custard Powder
- 250g Anchor UHT Full Cream Milk
- 50g Anchor Whipping Cream
- 20g Castor Sugar
- 80g Dark Chocolate
- 20g Anchor Unsalted Butter
- Banana Cream
- 300g Ripped Banana
- 80g Gula Melaka
- 10g Lemon Juice
- 5g Vanilla Essence
- 20g Anchor Unsalted Butter
- 200g Anchor Whipping Cream
- Pastry
- 1pkt Puff Pastry
- misc, Dusting Sugar
Instructions
- In a pot, add custard powder, anchor milk, anchor whipping cream and castor sugar, mix well and cook on medium heat until the custard is thickened.
- Pour the hot custard onto chocolate, and mix well with a spatula. Add butter and mix well until everything emulsify. Cover with cling film contacting the surface and allow to cool before transfer to a piping bag.
- Cook gula Melaka on medium heat until everything is melted.
- Add banana, lemon juice and vanilla essence and cook until filling slightly thicken. Set aside until cool.
- Take 60g of banana filling add into anchor whipping cream, whip on medium-high speed until stiff peak, transfer to a piping back keep in the fridge until needed.
- Preheat the oven to 180°C. Cut puff pastry to 2.5" X 6.5" line on a tray.
- Place another baking paper on the puff pastry and place another tray on it.
- Bake for 20-30mins or until the puff pastry is golden brown.
- Pipe banana cream on 1 piece of puff pastry, layer with 2nd piece of puff pastry, pipe chocolate custard and layer with 3rd piece of puff pastry, dust with dusting sugar and serve. Enjoy!
To Prepare Chocolate Custard
To Prepare Banana Cream
To Assemble Mille Feuille
