Filoed Cream Puffs with Sugar and Vanilla Cream

Thaw the filo dough according to package instructions

Preheat oven to 200°C (hot)

Open the dough on a lightly floured surface and, with a sharp knife, cut it into eight squares of 7.5 cm

Transfer them to a baking sheet (if it's too hot, put them in the refrigerator for ten minutes) and, with a fork, make holes in the dough to prevent bubbles from forming

Bake in a preheated oven for about 30 minutes or until lightly golden

Place the squares of dough on a wire rack to cool

While this is happening, in a non-stick skillet melt the butter until it starts to brown

Add the sugar and mix until fully incorporated into the butter

Add the sliced bananas and cook for about five minutes, turning them carefully, until they're tender and lightly browned but not falling apart

Let cool

Prepare the vanilla cream

In a blender, beat rapidly the milk, egg yolks, sugar, and cornstarch

Open the vanilla bean in half, without separating it, and scrape it with a knife over the blended ingredients to remove the seeds (reserve the bean for decoration)

In a saucepan, heat the mixture over medium heat, stirring constantly, until it thickens and comes to a boil

Transfer to a bowl and cover with plastic wrap to prevent a skin from forming

Let cool

Remove the plastic wrap and add the heavy cream, mixing with a whisk until smooth and creamy

Cover again with plastic wrap and refrigerate

When serving, place two squares of dough on each plate, spread spoonfuls of the vanilla cream over them, and top with sliced bananas

Dust with confectioner's sugar, decorate with vanilla bean pieces and hortelã leaves