1 package of puff pastry, either store-bought or homemade recipe
See below.
Cream:
1/4 cup heavy cream
2 tablespoons cornstarch
1 cup milk
2 large egg yolks, slightly beaten
1/2 teaspoon vanilla extract
Topping:
1/4 cup orange gelée
3 bananas, sliced into thin rounds
confectioner's sugar
1 package of puff pastry, either store-bought or homemade recipe
See below.
Cream:
1/4 cup heavy cream
2 tablespoons cornstarch
1 cup milk
2 large egg yolks, slightly beaten
1/2 teaspoon vanilla extract
Topping:
1/4 cup orange gelée
3 bananas, sliced into thin rounds
confectioner's sugar
Roll out the puff pastry on a floured surface
Place in a small rectangular baking dish
Use any leftover pastry to cut strips and arrange them around the edges of the pastry in a baking pan
Bake in a preheated oven at 375°F for 25-30 minutes, or until golden brown
Remove from oven and let cool
For the cream, whisk together heavy cream, cornstarch, and vanilla extract
Add milk and whisk until smooth
Cook over medium heat, whisking constantly, until mixture thickens and starts to simmer
Simmer for 1 minute
Gradually add egg yolks while whisking
Continue cooking until mixture thickens and starts to bubble
Remove from heat and let cool
Refrigerate the cream, covered
To assemble the pie, follow these steps: warm the orange gelée until melted
Spread the cooled pastry with the cream, leaving a 1-inch border around edges
Arrange banana slices on top of the cream in rows
Dust the edges with confectioner's sugar
Refrigerate for at least 30 minutes before serving.
