Napoleon De Banano Y Mango (hojaldre)

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 egg yolks
• 1 pinch salt
• 1/3 cup sugar (or raw sugar)
• 2 tablespoons flour
• 1 cup milk
• 1 tbsp.cruzan dark rum
• 1 vanilla bean, split lengthwise
• 1 tablespoon butter, unsalted
• 1/4 cup heavy cream, whipped
• 1 sheet puff pastry, thawed (about 9-inch square)
• 1 tablespoon brown sugar
• 2 tablespoons butter, unsalted
• 1 lime, juice of
• 3 bananas (ripe, but firm)
• 1 large mango (ripe, but firm)
• 2 tablespoons powdered sugar
• 1/2 teaspoon cinnamon, ground

Recipe

• 1 custard cream:.
• 2 in a small bowl, whisk together the egg yolks, salt, and half of the granulated sugar until the sugar dissolves. whisk in the flour.
• 3 in a small saucepan, combine the milk, rum and the remaining sugar. scrape the vanilla seeds from the split pod into the pan. bring the mixture to a boil over high heat.
• 4 slowly pour half of the hot mixture into the egg mixture, whisking constantly so the eggs don't cook.
• 5 reduce the heat to medium and pour the tempered egg mixture back into the saucepan, whisking constantly. continue to whisk until the cream comes to a boil and thickens, about 1 or 2 minutes.
• 6 remove from heat and add the butter, whisk until melted and combined. pour into a bowl, put plastic wrap on surface of cream, then refrigerate until ready to assemble.
• 7 when ready to assemble, fold the whipped cream into the custard cream.
• 8 for the pasty & filling:.
• 9 preheat the oven to 350°f.
• 10 cut the pastry sheet into nine 3 inch squares. prick each piece with a fork about 10-15 times to keep dough from rising too much when baked. place on a baking sheet and bake until golden brown - about 20-25 minutes.
• 11 carefully slice each square horizontally into two layers. set aside.
• 12 in a small saucepan, melt the butter, lime juice and brown sugar over medium heat, stirring. pour into a medium bowl.
• 13 peel the bananas then quarter them by cutting in half crosswise, then again lengthwise. peel the mango and cut the flesh away from the pit. slice the flesh into twelve 1/2 inch thick slices.
• 14 add the bananas and mangoes to the butter sauce, tossing to coat. grill the bananas and mangoes over low heat, without turning, until grill marks are visible -about 2 minutes. remove and set aside.
• 15 to assemble: if not already done, fold the whipped cream into he custard cream. place a layer of pastry on each plate. spoon some custard cream on top. place a piece of banana and a piece of mango on the cream. top with another rlayer of pastry and repeat. add a third pastry layer on top put powdered sugar and cinnamon in a small sieve and dust the tops of the napoleons by tapping on the side of the sieve. serve immediately.