-
1
CUSTARD CREAM:.
-
2
In a small bowl, whisk together the egg yolks, salt, and half of the granulated sugar until the sugar dissolves.
-
3
Whisk in the flour.
-
4
In a small saucepan, combine the milk, rum and the remaining sugar.
-
5
Scrape the vanilla seeds from the split pod into the pan.
-
6
Bring the mixture to a boil over high heat.
-
7
Slowly pour half of the hot mixture into the egg mixture, whisking constantly so the eggs don't cook.
-
8
Reduce the heat to medium and pour the tempered egg mixture back into the saucepan, whisking constantly.
-
9
Continue to whisk until the cream comes to a boil and thickens, about 1 or 2 minutes.
-
10
Remove from heat and add the butter, whisk until melted and combined.
-
11
Pour into a bowl, put plastic wrap on surface of cream, then refrigerate until ready to assemble.
-
12
When ready to assemble, fold the WHIPPED cream into the custard cream.
-
13
FOR THE PASTY & FILLING:.
-
14
Preheat the oven to 350F.
-
15
Cut the pastry sheet into nine 3 inch squares.
-
16
Prick each piece with a fork about 10-15 times to keep dough from rising too much when baked.
-
17
Place on a baking sheet and bake until golden brown - about 20-25 minutes.
-
18
Carefully slice each square horizontally into two layers.
-
19
Set aside.
-
20
In a small saucepan, melt the butter, lime juice and brown sugar over medium heat, stirring.
-
21
Pour into a medium bowl.
-
22
Peel the bananas then quarter them by cutting in half crosswise, then again lengthwise.
-
23
Peel the mango and cut the flesh away from the pit.
-
24
Slice the flesh into twelve 1/2 inch thick slices.
-
25
Add the bananas and mangoes to the butter sauce, tossing to coat.
-
26
Grill the bananas and mangoes over low heat, without turning, until grill marks are visible -about 2 minutes.
-
27
Remove and set aside.
-
28
To assemble: If not already done, fold the WHIPPED cream into he custard cream.
-
29
Place a layer of pastry on each plate.
-
30
Spoon some custard cream on top.
-
31
Place a piece of banana and a piece of mango on the cream.
-
32
Top with another rlayer of pastry and repeat.
-
33
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.
-
34
Serve immediately.
