ana_muh_rae (ana_muh_rae) wrote in dessert_slut,
ana_muh_rae
ana_muh_rae
dessert_slut

Banana Cream Pie (no pudding used)

I purchased Tartine's cookbook and this is the first recipe I have completed.. it's a Banana Cream Pie made with no pudding... It was very time consuming but I guess that comes with the territory when you are a beginner..  The pie tasted amazing.. It was very sweet and really rich so I don't think I could eat the whole thing in the next few days :o( but over all, it's a great banana cream pie..

tartine banana cream pie


I enjoy it when people include pictures of the process so I figured I would also add mine.. it also gives me an excuse to work on my camera skills.. I took loads of pictures. I didn't take any of the 'making the Flaky Tart Dough' in the food processor or how I rolled it out. they kept mentioning how important it was too work quick..

::: Making The Caramel :::


tartine banana cream pie
boiling the sugar


tartine banana cream pie
heating the heavy cream and vanilla bean

tartine banana cream pie
sugar mixture is almost an amber color

tartine banana cream pie
ready for the cream mixture

tartine banana cream pie
almost done, added the heavy cream mixture to the sugar mixture. it started to smell like caramel at this point

tartine banana cream pie
whisk together and add the butter and you get a 'OH SUCH MUCH BETTER than the stuff you get at the store' Caramel! Sinful! I licked the pan clean! I also ended up with heartburn :o/


::: The Flaky Tart Dough :::

And they aren't kidding, it is extremely FLAKY yumm..

tartine banana cream pie
blind baking the flaky tart crust in a pie shell

tartine banana cream pie
I am surprised how flaky this crust is, it's almost like a puff pastry type of dough, I took it out of the pie pan since it holds it's own shape

tartine banana cream pie
Chopping the bittersweet chocolate up

tartine banana cream pie
I really love my All Clad double boiler! really I do, best investment ever!

tartine banana cream pie
gooey and ready to put on the crust!

tartine banana cream pie
Thinly layered the chocolate on the crust and put it in the fridge for a bit to set the chocolate


::: Making The Pastry Cream :::

This was HARD! but somehow I think I managed to not screw it up.. lol.. beginners luck I suppose..

I of course didn't get all the steps in pictures since there is a lot of work to do to make pastry cream..

tartine banana cream pie
This was right after I tempted, cooked, and strained it.. at first I thought I screwed it up because it had a slight grainy texture (no lumps though!).. but it could have been the fact there was a lot of cornstarch in the recipe..

tartine banana cream pie
This was right after letting it cool more and them temping the butter in.. after this I let it sit in the fridge for a few hours to firm it up..



::: Making The Whipcream Topping :::

tartine banana cream pie
sugar and heavy whipping cream

tartine banana cream pie
hmm..


::: Putting It All Together :::

I used a deep pie dish.. and I don't think I should have because I had to double the whipping cream to fill the pie up.. so you might want to use a regular size pie pan.

tartine banana cream pie
a layer of caramel

tartine banana cream pie
then the pastry cream

tartine banana cream pie
press the bananas into the pastry cream

tartine banana cream pie
thick layer of whip cream


tartine banana cream pie
I wanted to do these HUGE chocolate curls but I didn't have the right tools :o( so small chocolate shavings it is.. topped a bit of powdered sugar..


::: Eating It Makes You Realize It Was Worth All The Hard Work :::

tartine banana cream pie

tartine banana cream pie

tartine banana cream pie

tartine banana cream pie

::: fin :::


Banana Cream Pie
With Caramel and Chocolate
from Tartine
Recipe:
(one) Fully Baked and Cooled 10-inch Flaky Tart Dough Pie Shell (recipe below)
3oz Bittersweet chocolate coarsely chopped
1c. Heavy Cream (very cold)
2tbsp. Sugar
1/3c. Caramel (recipe below)
2 1/2c. Pastry Cream (recipe below)
2 Ripe Bananas, sliced into 1/4-inch-thick rounds
3oz Bittersweet chocolate bar for making curls

Instructions:
Have the pie shell ready for filling. Melt chocolate in a double boiler. Remove from heat.
Using a offset spatula, pastry brush, or the back of the spoon, spread the melted chocolate evenly over the bottom of the pie shell. Refrigerate for 10minutes to set the chocolate.

While the chocolate is setting, pour heavy cream into a mixing bowl and whip with a whisk or a mixer fitted with the whisk attachment until thickened. Add the sugar and continue to whip until it holds medium-firm peaks.

Remove the pie shell from the refrigerator and drizzle the caramel evenly over the chocolate. Transfer the pastry cream to the shell. Arrange the banana slices evenly over the pastry cream, and then lightly press them into the cream.

Using an offset or rubber spatula, spread the whipped cream on the top. Cover with chocolate curls and powdered sugar (optional)

Chill the pie until the pastry cream is set, at least 3 hours. Serve the pie cool. It will keep in the refrigerator for up to 4 days.

Flaky Tart Dough
YIELD
two 9-inch or 10-inch tart or pie shells

Recipe:
1tsp Salt
2/3c. Water, very cold
3c. + 2tbsp All-purpose flour
1c + 5tbsp Unsalted butter, very cold

Instructions:
In a small bowl, add the salt to the water and stir to dissolve. Keep very cold until ready to use.

To make the dough in the food processor, put the flour in the work bowl. Cut the butter into 1-inch pieces and scatter the pieces over the flour. Pulse briefly until the mixture forms large crumbs and some of the butter is still in pieces the size of peas. Add the water-and-salt mixture and pulse for several seconds until the dough begins to come together in a ball but is not completely smooth. You should still be able to see some butter chunks.

To make the dough by hand, put the flour in a mixing bowl. Cut the butter into 1-inch pieces and scatter the pieces over the flour. Using a pastry blender or 2 knives, cut the butter into the flour until the mixture forms large crumbs and some of the butter is still in pieces the size of peas. Drizzle in the water-and-salt mixture and stir and toss with a fork until the dough begins to come together in a shaggy mass. Gently mix until the dough comes together into a ball but is not completely smooth. You should still be able to see some butter chunks.

On a lightly floured work surface, divide the dough into 2 equal balls and shape each ball into a disk 1-inch thick. Wrap well in plastic wrap and chill for at least 2 hours or for up to overnight.

Preheat the oven to 375F

Roll dough out to 1/8-inch thick and place into pie dish. Blind bake the shell for 25mins until the surface looks light brown. Remove the shell from oven and remove the weights, return pie shell to oven and bake until golden brown, about 5 minutes longer.

Let the shell cool completely on a wire rack before filling.

Caramel
YIELD
about 1 1/2cups

Recipe:
2/3c. Heavy cream
1/4 Vanilla bean
1 1/4c. Sugar
1/4c. Water
1/4tsp. Salt
2tbsp. Light corn syrup
3/4tsp. Lemon juice
4tbsp. Unsalted Butter

Instructions:
Pour the cream into a small, heavy saucepan. Split the vanilla bean in half lengthwise and use the tip of a sharp knife to scrape the seeds from the pod halves into the milk. Place over medium-high heart and bring to just under a boil, stirring occasionally. Reduce the heat to low to keep the cream warm.

In a medium, heavy saucepan, combine the sugar, water, salt, and corn syrup. Bring to a boil over medium heat, stirring to dissolve the sugar. Then cook, without stirring, until the mixture is amber colored, 5 to 8 minutes. Remove from heat.

Carefully and slowly add the cream to the sugar syrup. The mixture will boil vigorously at first. Let the mixture simmer down, and then whisk until smooth. Add the lemon juice. Let cool for about 10 minutes.

Cut the butter into 1-inch chunks and add them to the caramel one at a time, whisking constantly after each addition. Then whisk the caramel periodically as it continues to cool.

Pastry Cream
YIELD
2 1/2 cups

Recipe:
2c. Whole Milk
1/2 Vanilla bean
1/4tsp. Salt
4tbsp. Cornstarch
1/2c. + 1tbsp Sugar
2 Large eggs
4tbsp. Unsalted butter

Instructions:
Have a bowl ready for cooling the pastry cream with a fine-mesh sieve resting on the rim.

Pour the milk into a heavy saucepan. Split the vanilla bean in half lengthwise and use the tip of a sharp knife to scrape the seeds from the pod halves into the milk. Add the salt, place over medium-high heat, and bring to just under a boil, stirring occasionally and making sure that the milk solids are not sticking to the bottom of the pan.

Meanwhile, in a mixing bowl, whisk together the cornstarch and sugar. Add the eggs and whisk until smooth.

When the milk is ready, slowly ladle about one-third of the hot milk into the egg mixture, whisking constantly. Pour the egg-milk mixture back into the hot milk and continue whisking over medium heat until about 2 minutes. I order for the cornstarch to cook ad thicken fully, the mixture must come just to the boiling point. You want to see a few slow bubbles. Remove from heat and immediately pour through the sieve into the bowl. Let cool for 10minutes, stirring occasionally to release the heat and prevent a skim from forming on top.

Cut the butter into 1-tablespoon pieces. When the pastry cream is ready (temp should be at 140F) whisk the butter into the pastry cream 1 tablespoon at a time, always whisking until smooth before adding the next tablespoon.

To cool the cream, cover the bowl with plastic wrap, pressing the wrap directly onto the top of the cream (the plastic wrap prevents a skin from forming on the surface). Chill.



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