b'Working on a floured surface, use a rolling pin to roll out 1 disk of dough into a rectangle; the rolled-out dough should be Bi inch thick. Refrigerate that dough while you roll out the second disk of dough into another Bi-inch-thick rectangle; place that dough in the refrigerator as well. The dough should be refrigerated just long enough to become firm again. Cut each sheet into strips about 1W inches wide, and then cut the strips into equilateral triangles that are about 1V inches wide at the base. Keeping them close together, chill the triangles, then brush with cream and sugar.Heat the oven to 400 degrees. Spread the triangles out on a sheet pan and bake till light golden brown. Let cool on the pan. Store in an airtight container.TO PREPARE THE CUSTARD:In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl (I usually do this in the bowl of a stand mixer with a whisk attachment), whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in W cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill for at least 2 hours, or until ready to serve.Make whipped cream for the garnish by whipping the cream with the sugar till stiff. Keep chilled.TO SERVE:Pipe the custard into spoons. Tuck 1 triangle of baked pie dough into the custard, place a banana slice on that, and pipe a small kiss of whipped cream on top of that.CHEF STELLINOS SUGGESTED WINE PAIRING:Voga Moscato'