Recipe: Banana Napoleon with Rum Cream

BANANA NAPOLEONS WITH RUM CREAM

6 pieces puff pastry dough (3x4-inches each)
FOR THE RUM CREAM:
1 cup heavy cream
2 tbsp sugar
1 to 2 tbsp dark rum
1/2 tsp vanilla extract
FOR THE BANANAS:
4 to 5 medium bananas
1 tbsp lime juice
1 tbsp orange juice
TO SERVE:
1 cup store-bought caramel sauce

PREPARE THE PUFF PASTRY:
Preheat the oven to 350 degrees.

Place the puff pastry on parchment lined baking sheets, 1/2-inch apart. Place parchment on top of the dough and then on a wire rack or baking sheet on top.

Bake until golden brown, about 15 minutes. (If you are using a baking sheet on top, you will have to remove the baking sheet to see if the puff is done.) Cool to room temperature.

Slice each piece of puff pastry in 1/2 horizontally along the 4-inch side; set aside.

PREPARE THE RUM CREAM:
Beat the cream, sugar, rum, and vanilla extract in a large bowl until soft peaks form; set aside.

PREPARE THE BANANAS:
Slice the bananas 1/2-inch thick on a bias. Place them in a bowl and mix in the lime and orange juices.

TO ASSEMBLE THE NAPOLEONS:
Place some bananas and a little rum cream on each of 6 plates. Place a piece of puff pastry on top. Place the remaining bananas and rum cream on the puff.
Drizzle warm caramel sauce over and around the bananas. Top with a second piece of puff. Serve immediately.

Servings: 6