Crème Caramel with Caramelized Bananas

Knead all the ingredients (excluding the flat margarine), preferably with a diving arm mixer, for 15 minutes.

Cover the dough with a plastic cloth and place it in the refrigerator at +4°C for 90 minutes.

Laminate the dough to a thickness of 5-6 mm and position the flat margarine for puff pastry, which has also been laminated to 5-6 mm.

Fold the other half of the dough over like a book, sealing the corners well.

Laminate from the open side to a thickness of 5-6 mm and make a 4-fold; let it rest, covered with a cloth, in the refrigerator at +4°C for 3 hours.

Repeat the lamination process by making a 3-fold and let it rest in the refrigerator, covered with a cloth, for 3 hours.

Repeat the lamination process with a 4-fold and rest in the refrigerator, then laminate one last time to a thickness of 5 mm.

Roll out on a baking tray and place in the refrigerator, covered with a cloth, for 1 hour.

Generously prick the dough and bake in a preheated oven at 200°C for 10 minutes.

Remove from the oven and sprinkle the surface with a mix of granulated sugar and powdered dextrose in equal parts; return to the oven at 250°C for 5 minutes.

Cut the bananas into slices and place them at the bottom of single-portion molds.

Prepare a classic caramel with 200g of granulated sugar and pour it over the bananas,In a small pot, bring DESSERT FOR CRÈME CARAMEL to a boil, pour it into the molds, and place in the refrigerator at +4°C for 12 hours.

Unmold the Crème Caramel onto a plate, decorate with banana slices previously caramelized with a little sugar and flambéed with a gas torch.