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Chocolate Banana Napoleon  
World Traditional Recipe ベルギー

Belgian style dessert with a chocolate-flavored custard filling. To make the filling, add chopped chocolate to hot custard and blend. Ripe bananas are suited for this recipe – choose any kind that you like, as a variety of bananas are commonly available now.
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●Preparation Tip
●Pie Shells & Filling

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Photo #2

Photo #3
Cut pie sheet into thirds. Using a fork, poke holes in the crust, then refrigerate for an hour. (Photo #1)

Bake in a preheated oven at 180 °C (365 °F) for about 15 minutes, then allow to cool.

Custard filling: In a bowl, cream together egg yolks and 2/3 of the sugar until pale, then mix in cornstarch. (Photo #2)

Combine milk and 1/3 of the sugar in a saucepan. Heat until the mixture comes to a boil.

Stir in the hot milk to the egg yolk mixture.

Press through a sieve (#5) into the saucepan and place over low heat. Keep stirring until the mixture becomes creamy and glossy, them remove from the heat.

Mix in butter and finely chopped chocolate while the mixture is still hot. Add a few drops of vanilla essence and allow the mixture to cool. (Photo #3)


Photo #1

Photo #2

Photo #3
In a bowl, combine cream, sugar and 5 drops of vanilla essence and beat until stiff.

Slice each pie crust into two layers. (Photo #1)

Cut bananas into 5mm slices.

Spread the chocolate custard onto a pie crust and place the bananas on top. Then pipe whipped cream on top of the bananas and place another pie crust on top. (Photo #2)

Repeat #4 once. (Photo #3)

Pipe whipped cream on top and arrange banana slices on top of the cream.

Sprinkle with confectioners’ sugar and cocoa powder lightly.

Servings per Recipe Calories per Serving Ready In
314kcal 150 minutes
Pie Shells & Filling
frozen pie crust sheets 2g 
egg yolks 60g 
sugar 50g 
cornstarch 10g 
milk 200g 
butter 20g 
chocolate 50g 
vanilla essence  
banana 2 
whipping cream 100g 
sugar 8g 
vanilla essence  
confectioners’ sugar  
cocoa powder  
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