Recipe Coconut, banana and raspberry mille-feuille : Practical and Delicious

Recipe Coconut, banana and raspberry mille-feuille : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Coconut, banana and raspberry mille-feuille. You are currently reading Recipe Coconut, banana and raspberry mille-feuille : Practical and Delicious. This recipe is the creation of the chef Angela Portela. Recipe Coconut, banana and raspberry mille-feuille requires 20m, cook 1h and serve 8. Caution: allergy . Now let's move on to the main theme, namely ingredients and presentation suggestions...

Mille-feuille is a French pastry and means thousand-lead due to the layers of flaky puff pastry. We love the flavours of mascarpone, raspberries, banana, coconut and passionfruit.

Ingredients:

9 Ingredients

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  2 sheets frozen puff pastry, partially thawed
  
  
  


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  3/4 cup thickened cream
  
  
  


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  375g mascarpone
  
  
  


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  1 1/2 tbsp icing sugar mixture, plus extra to serve
  
  
  


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  1 1/2 tsp coconut essence
  
  
  


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  2 tbsp shredded coconut, toasted
  
  
  


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  4 bananas, sliced
  
  
  


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  250g raspberries
  
  
  


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  2 passionfruit, halved
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper.
  
  
  


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  Step 2
  
  
  
  
  Cut each pastry sheet in half lengthways to make 4 rectangles. Place 2 pastry rectangles onto prepared tray. Top with another sheet of baking paper and another baking tray. Bake for 30 minutes or until pastry is golden and crisp. Set aside to cool completely. Repeat with remaining pastry sheet.
  
  
  


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  Step 3
  
  
  
  
  Meanwhile, place cream, mascarpone, icing sugar and coconut essence in a small bowl. Whisk until soft peaks form (don’t over whisk). Refrigerate until required.
  
  
  


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  Step 4
  
  
  
  
  Cut 1 piece of pastry in half crossways to form 2 squares. Using your hands, break 1 pastry square into fine crumbs into a small bowl. Discard remaining pastry square. Add coconut and toss to combine.
  
  
  


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  Step 5
  
  
  
  
  Place one remaining piece of pastry on a large serving platter. Dollop 1/3 of the cream mixture over pastry. Top with 1/3 of the banana and 1/3 of the raspberries. Repeat layers with remaining pieces of pastry, cream mixture, banana and raspberries. Drizzle with passionfruit pulp. Sprinkle with the pastry crumb mixture. Serve immediately.
  
  
  

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