Banana Rum Mille Feuille in Curacao

I am in the last port of this cruise, in Willemstad, Curacao. It is really beautiful here, similar to Aruba but with more historic buildings. There are plenty of restaurants, bars and street cafes, the perfect place to just relax a little bit. Of course there is plenty of shopping opportunities here too, but as I am traveling all the time, there is really no space for anymore luggage

There is as well a lovely fruit and vegetable market; I could have gone wild here as all the fruit looked just so fresh and delicious. Bits further down there are a couple of fish stands as well with great fresh local fish. This is the nicest market I have seen so far in the Caribbean, at least on this trip. The cold is still there, but I think I just got used to the constant sniffing and occasional coughing, but think it will go over soon. It seems to go around a bit, I see several other crew member struggling a bit, just one of these things I guess.
Willemstad is the capital of the Netherlands Antilles and Curacao. I really enjoyed walking through the streets here, just taking in the atmosphere and enjoying a little time off. We will be at sea for the next two days, back to Miami where I will sign off, stay for a night and then join the next ship this Monday. I will pop quick in the office for some meetings and to pick up my chef jackets, nicely embroided with my name.......

Now being in Curacao I thought I should do a dessert for a change. I haven’t done too many dessert recipes so it is about time to do one again.

Banana, Rum and Chocolate Mille Feuille

1 ea Puff Pastry Sheets

10 ea Bananas

90 g (3 oz) Butter

90 g (3 oz) Sugar

300 g (10 oz) Dark Chocolate
3 ea Egg yolks

60 ml (2 oz) Rum

500 ml (0.5 quart) Cream

200 g (7 oz) Dark Chocolate

90 ml (3 oz) Cream

60 g (2 oz) Butter

Cut Puff Pastry sheet in half and bake in the oven till golden brown. Cool the puff pastry sheets completely down.

Heat the butter and add bananas and sugar. Roast quickly on high heat to caramelize the sugar a bit, then add rum and flambee.
Whisk the egg yolks in a bain marie with the rum till ribbon stage.

Melt the chocolate and fold into the eggs. Cool to room temperature.

Fold in whipped cream carefully.

Lay the bananas on the one puff pastry sheet, then top with chocolate mousse. Press carefully the second puff pastry sheet on top and cool completely in the fridge.

For the Ganache boil up butter and cream. Take off the stove and add chocolate. Cool to room temperature and pour carefully over your mille feuille. Spread the Ganache with a spatula, then cool in the fridge.

Cut your mille feuille just before serving and maybe serve a glass of well aged Caribbean Rum.