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Nutrition Facts
Serving Size 251 g
(Approx. 6 Servings)
Amount Per Serving
Calories 470 Calories From Fat 160
% Daily Value*
Total Fat 18 g 28%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 160 mg 53%
Sodium 240 mg 10%
Total Carbohydrate 72 g 24%
Dietary Fiber 3 g 12%
Sugars 48 g
Protein 9 g
Vitamin A 8% Iron 10%
Vitamin C 25% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Strawberry Banana Mille-Feuilles
Prep Time
30 minutes
Cook Time
35 minutes
Total Time
1 h 5 m
Serves
6  People

Ingredients

Recipe makes 6 Servings

2 cup(s) whole milk
1 vanilla bean, pod split and seeds scraped out
5 large egg yolks
1/2 cup(s) granulated sugar
2 Tbsp cornstarch
2 Tbsp all purpose flour
1 sheet of puff pastry
1/3 cup(s) decorative sparkling sugar, plus more as needed for dusting
1 cup(s) fresh strawberries, thinly sliced, plus more as needed for topping
2 bananas, thinly sliced
1/4 cup(s) powdered sugar
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Instructions

1
Preheat oven to 425°F.
2
Make pastry cream: add milk, vanilla bean pod and seeds to a pot and bring to a simmer (do not leave unattended or milk can boil over).
3
Meanwhile, in a separate steel or glass bowl, combine egg yolks and sugar, and beat until pale in color.
4
Add cornstarch and flour, and whisk until creamy.
5
Once milk reaches a simmer, temper egg mixture by slowly drizzling 1/3 cup of hot milk into eggs, whisking constantly. Do this slowly so eggs don't cook.
6
Once egg mixture is properly tempered, pour into pot with remaining milk. Set over low heat, whisking constantly, until slightly thickened, 4 to 6 minutes.
7
Pour thickened pastry cream into a bowl and cover with plastic wrap, making sure it sits directly on top of cream so a skin doesn't form. Refrigerate until ready to use.
8
Meanwhile, roll out puff pastry dough on a sheet of parchment paper on a sheet pan. Cut into thin, even, rectangular shapes.
9
Sprinkle decorative sugar over pastry and cover with a sheet of parchment paper.
10
Place an empty sheet pan on top of parchment paper to weigh down puff pastry. Bake 15 to 20 minutes or until crispy and browned slightly. Cool before assembling pastries.
11
Build the mille-feuilles by placing a puff pastry square on a plate and topping it with a liberal amount of pastry cream. Lay sliced strawberries and bananas on top of cream.
12
Repeat this layering technique with as many layers as desired. Dust each finished pastry with powdered sugar.

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