TURON MILLE-FEUILLE RECIPE

A Pinoy twist to a French dessert? Yes please! Mille-feuille is traditionally made with layers of delicate puff pastry, pastry cream, and fruits. Its roots traces back to 1651 and was said to be perfected later on in the 18th century by Chef Marie-Antoine Carême. 👨🏻‍🍳

Our very own Chef Martin made a simpler and delicious version using lumpia wrappers and it was crazy good! 🍌 Try this at home today.

Tip: Torching your sugar to get that brûlée is an essential part of the recipe. If you don’t have a torch at home, you can also quickly broil the top of your dessert in an oven or use a heated spoon. We still recommend using a kitchen torch for faster and more consistent results! 🔥

TURON MILLE-FEUILLE
Ingredients:
10 pcs lumpia wrapper
1 cup unsalted butter, melted

Pastry cream:
1 cup milk
½ cup sugar
1 tsp vanilla

2 pcs egg yolks
¼ cup cornstarch
¼ cup butter

Banana:
2 pcs ripe saba, sliced
1 cup water
½ cup brown sugar

vanilla ice cream

Procedure:
1. Preheat your oven to 400F. Brush lumpia wrapper with butter then top with another. Repeat until you use all the lumpia wrapper. Top with parchment paper and weigh down with a baking sheet and a heavy pan. Bake for 8-10 minutes or until it has browned.
2. Make the pastry cream by combining milk and sugar in a small saucepan. Bring to a simmer and temper with egg yolk and cornstarch. Add back into the pan and cook over low heat until thick. Add vanilla and butter then mix vigorously.
3. Simmer saba, water, and brown sugar until the bananas are soft but not mushy.
4. Cut the baked wrappers into 4 and spread pastry cream over it. Sprinkle an even layer of sugar and torch until caramelized. Serve with saba and vanilla ice cream.