1 ready-made frozen puff pastry sheet*(store bought)
Icing sugar for dusting
2 tablespoons plain flour
2 tablespoons caster sugar
¼ teaspoon vanilla bean paste*
- For the crème patissiere, whisk the egg, sugar, and flour in a glass bowl. Place milk and vanilla in a saucepan and bring just to the boil over medium heat. Pour milk onto the egg mixture and whisk to combine. Pour back into the saucepan and whisk continuously until the custard is very thick. Remove from heat, and place custard into a glass bowl and cover with baking paper (this prevents a skin forming), place in the fridge to cool. Or spoon into a piping bag and chill in the fridge.
- Preheat the oven to 200°C (400°F). Cut out a rectangle baking paper template (2 x 4 inches). Using the template, cut out six rectangles from the puff pastry and lay them on a baking tray lined with baking paper. Sprinkle caster sugar evenly over each one, cover with another sheet of baking paper, then place another baking tray on top (this will prevent the pastry from rising). Bake in the oven for 10–15 minutes or until the pastry has caramelized and turned golden brown, (check every 5 minutes after the standard cooking time until the pastry is uniformly golden). Remove from the oven to cool on a cooling rack. Place in an air-tight container if preparing the day before.
To assemble: place a pastry rectangle in the middle of each serving plate and pipe dots of crème patissiere on top (4 times along the sides and once in the middle at each end). Then place three to four slices of banana in the middle. Top with another pastry rectangle and repeat the same process as above. Dust the final pastry rectangles with icing sugar and place five banana slices on top. Place this final rectangle on top and drizzle over passionfruit, garnish with mint and serve.
*Use ¼ of vanilla bean pod if you are unable to find vanilla bean paste.