Caramelized Banana Cream Pie With Hazelnut Whipped Cream And Hazelnut Praline
Serves: 6
Catharine Rutherford
1 January 1970
Based on User reviews:
49
Spice
51
Sweetness
57
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
300 g
All-Purpose Flour1 tsp
Fine Sea Salt1 tsp
Granulated Sugar1.5 tbsps
Unsalted Butter2.5 tbsps
Light Brown Sugar3 cups
Milk1 tbsp
Sugar (superfine)40 g
Cornstarch1 tsp
Salt (fine)1 tsp
Pure Vanilla Extract1.5 cups
Heavy Cream (cold)1.5 cups
Hazelnut (skins removed)1 cup
WaterDirections:
1
Watch how to make this recipe
2
Put the flour, salt and sugar in the bowl of a food processor and pulse a few times to combine
3
Sprinkle half of the butter cubes over the top of the flour and process for 10 seconds
4
Sprinkle the remaining half of the butter over the mixture and pulse until the mixture resembles coarse cornmeal, with some butter bits no bigger than peas
5
With the motor running, add the buttermilk through the feed tube and process until the dough just begins to come together
6
Transfer to a flat surface and lightly knead until the dough comes together
7
Form into 2 flat disks, wrap in plastic wrap and refrigerate for at least 1 hour
8
(You will need only 1 for the pie; the remaining dough can be frozen for up to 1 month
9
) Lightly spray a 9-inch tart pan with a removable bottom with nonstick spray
10
Roll the dough on a lightly floured surface into a 12-inch round that is 1/8-inch thick and fit it into the tart pan
11
Roll rolling pin over tops of pan to trim dough flush with rims and lightly prick bottoms and sides all over with a fork
12
Place in the freezer for 30 minutes
13
Preheat the oven to 375 degrees F
14
Place the pan on a baking sheet
15
Spray the shiny side of a 12 piece of aluminum foil and line the shell shiny-side down with the foil and fill with pie weights
16
Bake on the middle rack in the oven until the crust sets and turns a pale golden brown, about 20 to 25 minutes
17
Remove the foil and pie weights and continue baking until golden brown and baked through, about 15 minutes longer
18
Transfer the tart pan to a baking rack and let cool completely, about 1 hour
19
Melt the butter in a large saute pan over medium-high heat, add 1 1/2 tablespoons of brown sugar and cook, stirring constantly, until the sugar is melted and the mixture is caramelized, about 4 minutes
20
Add the bananas and cook until bananas start to break down, and caramelize on both sides
21
Add 2 cups of the milk, bring to simmer and scrape the bottom and sides of pan and carefully transfer the mixture to a medium saucepan
22
Puree the mixture with an immersion blender until smooth; bring to a simmer
23
In a bowl whisk the sugar, cornstarch and salt together until combined
24
Add the remaining 1 cup of milk and whisk until the cornstarch is dissolved
25
Whisk this mixture into the banana mixture and cook, whisking constantly, until the mixture thickens, about 4 minutes
26
Whisk together the remaining tablespoon of brown sugar and yolks in a small bowl until smooth
27
Ladle some of the thickened mixture into the egg mixture to temper the yolks
28
Pour the yolk mixture into the pot and cook until thickened, 3 to 5 minutes, WHISKING THE ENTIRE TIME
29
Once the mixture has thickened let it come to a boil for exactly 1 minute, whisking a few times
30
Remove from the heat, whisk in the softened gelatin and vanilla and strain through a coarse mesh strainer into a bowl
31
Cover the surface of the custard with plastic wrap and chill in the refrigerator until set, at least 4 hours and up to 12 hours
32
Once pudding is set, whip the custard in the bowl of a stand mixer with a whisk attachment on high speed until smooth, about 20 seconds
33
Add the heavy cream and whip until light and fluffy, about 20 seconds longer
34
Transfer the filling to the cooled pie shell
35
Place plastic on top and let chill in refrigerator for at least 2 hours
36
Mound the top with the hazelnut whipped cream and sprinkle with some of the hazelnut brittle just before serving
37
Preheat oven to 325 degrees F
38
Spread hazelnuts on a baking sheet and bake until lightly toasted, about 5 minutes
39
Let cool slightly and coarsely chop
40
Combine sugar and water in a medium saucepan and cook (without stirring) over high heat until it becomes a deep amber caramel, about 8 minutes
41
Remove from the heat and stir in the hazelnuts
42
Transfer to a baking sheet lined with a silpat
43
Cover with another silpat and using a rolling pin, roll the mixture as thin as possible
44
Let sit until the caramel has hardened, about 20 minutes
45
Once hard, removed from the silpan and chop into small pieces, using a chef's knife
46
Combine cream, vanilla seeds, sugar and Frangelico in a bowl and whip using a balloon whisk or hand held mixer until soft peaks form