Step 1

Make mille-feuille pie crust (if you are too lazy to make it, you can buy Indian flying pancakes in the supermarket, sweet). Sprinkle dry flour on the worktop and roll out the pie crust with a rolling pin to a thickness of 3 mm, depending on the size of the grill, and place it on baking sheet paper to make holes.

Step 2

Place the pie crust in the refrigerator for fifteen minutes.

Step 3

Cut the pie crust neatly.

Step 4

Put in the oven, set to 200 degrees for 20 minutes, bake for 10 minutes, then take it out and bake for another 10 minutes. Remove when the pie crust is baked to a nice golden brown and place on a cooling net to cool.

Step 5

Cut the pie crust into three pieces, with the most beautiful one on top.

Step 6

Spread the pastry cream filling evenly on the pie crust (it can also be packed in a flower spout piping bag with a diameter of 1 cm)

Step 7

Banana cut into small pieces (you can also put your favorite fruit)

Step 8

Place the cut banana on top, then coat the second pie crust with the pastry cream filling, cover it and press the ends lightly with your hands so that the filling is pressed to the edges.

Step 9

Squeeze the pastry cream filling over the pie crust, smooth it out, do not put bananas, and place the third pie crust directly on top.