Napoleon De Banano Y Mango (Hojaldre)

How to Make

• CUSTARD CREAM

• Step 1: In a small bowl, whisk together the egg yolks, salt, and half of the granulated sugar until the sugar dissolves. Whisk in the flour.

• Step 2: 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.

• Step 3: Slowly pour half of the hot mixture into the egg mixture, whisking constantly so the eggs don't cook.

• Step 4: 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.

• Step 5: 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.

• Step 6: When ready to assemble, fold the WHIPPED cream into the custard cream.

• FOR THE PASTY & FILLING

• Step 7: Preheat the oven to 350°F.

• Step 8: 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.

• Step 9: Carefully slice each square horizontally into two layers. Set aside.

• Step 10: In a small saucepan, melt the butter, lime juice and brown sugar over medium heat, stirring. Pour into a medium bowl.

• Step 11: 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.

• Step 12: 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.

• Step 13: 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 layer 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.