Caramelised banana mille-feuille with praline ice cream and toffee popcorn

4 bananas, overripe

1 dash of lemon juice

300ml of whole milk

500ml of double cream

8 egg yolks

150g of praline paste

250g of puff pastry

100g of icing sugar

3 vanilla pods

100g of caster sugar

100g of bitter chocolate

hazelnuts

maple syrup

popcorn, toffee-coated