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May 2013 - Tavern Banana Cream Pie
Adam Thomas, Executive Pastry Chef
INGREDIENTS
Chocolate Sable Dough
- 3 C Butter, room temperature
- 1 1/2 C Powder Sugar
- 1 C Almond Powder
- 1 3/4 T Cocoa Powder
- 5 1/4 T Chocolate 72% (melted)
- 1 t Salt
- 1 t Vanilla
- 5 Large Eggs
- 5 1/4 C All Purpose Flour
Method – Chocolate Sable
- Mix all ingredients together in a food processor, just until barely combined, finish mixing on a work surface.
- Wrap and chill overnight.
Chocolate Cremeux
- 1 Pint Heavy Cream
- 1/2 C Egg Yolks
- 1/4 C Sugar
- 5 oz. Chocolate 65%
- 6 oz Chocolate 35%
Method – Chocolate Cremeux
- Over low heat you will temper the Anglaise by combining the cream and with egg yolks and sugar.
- Pour over chocolate, mix well and pour mixture into plastic lined sheet about 12” x 9”.
- Place in refrigerator.
Banana Gelee
- 4 3/4 C Sugar
- 9 1/2 C Banana Puree
- 2 T Lemon Juice
- 8 Sheets Gelatin
Method - Banana Gelee
- Puree fresh ripe bananas in a food processor with sugar and lemon juice.
- Bloom the gelatin sheets in cold water and heat with part of the banana mixture.
(How to Bloom -Soak sheet(s) of gelatin in a bowl cold water for 5 to 10 minutes. (Figure about 1 cup, 250ml, cold water per sheet.)Once soft, lift sheets from the cold water. Wring gently to remove excess water, then add to warm liquid, the quantity called for in the recipe, stirring until dissolved. If adding to a cold mixture, melt the softened sheets in a saucepan or microwave over very low heat, stirring just until melted completely. Then stir in the cold mixture gradually.) - Combine the gelatin banana with the rest of the mass and pour on top of the reserved chocolate cremeux.
- Place in refrigerator.
Banana Caramel
- 4 3/4 C Sugar
- 9 1/2 C Banana Puree
- 3/4 C Glucose
- 2 1/3 C Butter
- 3 1/2 T Dark Rum
Method - Banana Caramel
- Combine sugar and glucose and cooking to dark amber caramel.
- Deglaze with banana puree and butter.
- Remove from heat and add rum.
- Blend with a hand blender to make smooth.
Baking and Assembly
- Remove Chocolate Sable from the chiller and roll out to 1/8” thick. Cut into 1 ½ “ x 3”rectangles.
- Bake Chocolate Sable in a 350 degree oven for 5min, set aside.
- Remove cremeux and gelee tray from the chiller and cut into rectangles slightly smaller than the chocolate sables.
- Place cremeux and gelee on top of the sables.
- Garnish the top with fresh whipped cream, caramelized walnuts and puff pastry shards.
- Spoon banana caramel on the plate, place banana cream pie on top.
- Finish the plate with sliced bananas that have been bruleed (use hand held blow torch to caramalize the sugar) with sugar, and viola!
Bon Appétit
