Choco Banana Millefeuille

Pate Feuilletage (2 sheets of 2mm)
Soft flour 150g
Strong flour 100g
Powder sugar 25g
Salt 5g
Cold water 125g
Unsalted butter 34g (melted and cooled to rtp)


1.Add (salt + cold water) to (soft flour + strong flour + powder sugar) and mix
2.Add melted butter and knead (rough surface and butter can still be seen here and there)
3.Cut a cross n the dough and restit in the fridge for a day/ until you can leave a dent on the dough when pressed

Lock in butter
Cultured butter 190g
Cocoa powder 25g
1.Use a hand mixer to beat cool soft butter
2.Add in cocoa powder and mix
3.Wrap the mixture in cellophane paper and form a square block of about 15x15
4.Place in the fridge to cool and hardens

Incorporate butter
1.Form a square with the dough. Place butter on the dough and fold the dough to lock in the butter
2.Ensure that all the corners of the dough just meet. Prevent any air spaces and ensure that the dough sticks to the butter
3.Pinch the dough to close up any open edges
4.Use the rolling pin to roll out the dough and fold as per normal
5.After ½ fold, rest dough in the freezer for at least 35 min
6.Do the other ½ fold and return to freezer for at least 35 min and move to fridge for 10 min
7.Repeat for another 2 or 3 times
8.Cut the dough into 2 portions and roll 1 portion out to 2mm thickness (30x40cm)
9.Make holes with fork and let it rest the dough in freezer for 40 min and fridge for 20min
10.Bake at 200C for 10 min. Turn upside down and bake for 5 min. Sandwich with another tray for 5 min
11.Rotate and bake for 5 min. remove cover and bake for 2min. Add powder sugar and bake for 3 min

Caramelized banana
Banana 2.5x
Sugar 50g
Butter 20g
Orange liqueur 10g
1.Cook sugar until become slightly brown.
2.Add butter and mix around
3.Add cut banana and cook till bottom is brown (avoid overcooking)
4.Flip the banana to the other side and cook till brown
5.Add liqueur to flambé

Chocolate Crème patissiere
Milk ……………125g
Vanilla …1/4 tbsp
Sugar……………31g
Yolk ……………30g
Strong flour…12.5g
Butter…………12.5 g
Melted dark chocolate….25g


Pate a bomb (108C)
Yolk………2
Sugar……63g
Water…..21g

Italian Meringue (122C)
Egg white……50g
Sugar…………100g
Water………..33g

Crème Mouselline au chocolat
Crème patissiere…….130g
Pate a bomb……………25g
Italian meringue……..25g
Butter……………………..50g

1.Cream butter then add pate a bomb then add Italian meringue and mix with beater
2.Add crème patissiere and mix with spatula


>> pate feuillete was too thick hence not baked enough with the normal baking time and it bcame soggy the next day --- Ensure it's 2mm thick
>> creme mouselline au chocolate was light and smooth --can be used for roll cake
>> banana taste like pisang goreng-- Do not overcook banana