Equipment
Preparation 1: Potato masher/ fork, sieve, induction stove, pot, whisk, rubber spatula, piping bag
Preparation 2: Knife and chopping board
Preparation 3: Stand mixer with paddle attachment, dough sheeter, convection oven, baking tray, wire rack, size 3cm, 5cm and 8cm cutters

 

Banana diplomat

 

  1. Bloom gelatine in cold water.
  2. Mash banana.
  3. Add egg yolk, sugar, corn starch and milk to the mashed bananas. Stir until combined.
  4. Sieve mixture through a fine sieve.
  5. Heat mixture over stove. Whisk constantly until mixture thickens.
  6. Add in gelatine, stir until combined. Set in chiller.
  7. Whisk cream and icing sugar until stiff peaks.
  8. Once the banana mixture has set, use a spatula to loosen the mixture, then fold in the whipped cream.
  9. Store in piping bag.

 

Peanut sugar

 

  1. Finely chop the toasted peanuts
  2. Add sugar, mix to combine.

 

Puff pastry

 

  1. Mix salt with room temperature water.
  2. Soften the butter in the microwave until it reaches the 29 degrees.
  3. In a stand mixer, with paddle attachment, mix the flour, salt, water and butter until a smooth dough is formed. Leave to rest in the fridge overnight.
  4. Once the dough is rested, perform 6 single folds with the lamination butter. Ensure 2 hours rest time between every 2 folds.
  5. Roll the laminated dough to a thickness of 2mm. Cut it to the size of the baking tray.
  6. Bake the puff pastry at 180 degrees, fan 2, for 10 mins uncovered. Then place a wire rack on top and bake for another 10 mins.
  7. Sprinkle a thin layer of icing sugar over the baked puff pastry. Return it to the oven at 205 degrees, fan 2, for 5 more mins.
  8. Cut out circles of puff pastry while it is still hot. Each portion requires 1 x 3cm, 1x 5cm and 1x 8cm diameter puff pastry.

 

Assembly

 

  1. Ensure all components and Demi sphere moulds are ready
  2. Spread a thin layer of banana diplomat around the Demi-sphere mould.
  3. Layer the mould in the order of banana diplomat, peanut sugar, puff pastry, banana diplomat, peanut sugar, puff pastry, banana diplomat.
  4. Use a offset spatula to smoothen the final banana diplomat layer, freeze the mould for an hour.
  5. Once it hardens, remove the mille feuille dome from the mould and place it on the 8cm round puff pastry.
  6. Finish by piping the banana diplomat around the dome.