Banana Cream Pie
lngredients: Opalys 33%
Procedures: 6
An original recipe from Derek Poirier, L’École Valrhona Pastry Chef Western USA
WHIPPED GANACHE OPALYS 33%
- 1000g whipping cream 35% fat
- 100g invert sugar
- 100g glucose
- 680g BLOND® DULCEY 32%
- 1500g whipping cream 35% fat
- 5 vanilla beans
- Bring the 1000g cream, glucose, and invert sugar to a boil. Create a proper emulsion with the melted OPALYS 33% chocolate.
- When the ganache is finished, add the remaining 1500g cream. Put mixture into the refrigerator for 4-6 hours to allow it to crystallize.
BASIC CUSTARD
- 500g cream 35% fat
- 300g milk
- 200g egg yolks
- 100g sugar
- Bring the milk and cream to a boil and then pour over the yolks that have been mixed (but not beaten) with the sugar.
- Cook until the mixture coats the back of a spoon at 82-84°C (180-183°F), strain through a chinois and use immediately or cool rapidly and set aside in the refrigerator.
DULCEY BAVARIAN CREAM
- 700g Basic Custard
- 900g cream 35% fat
- 14g gelatin
- 525g BLOND® DULCEY 32%
- Add the bloomed gelatin to the warm basic custard. Create a proper emulsion with the basic custard and the DULCEY 32% chocolate. At 35°C (95°F), fold in the cream that has been softly whipped and pour into molds and freeze.
BANANA COMPOTE
- 300g bananas
- 125g brown sugar
- 100g butter
- 2,5g NH pectin
- 1 vanilla bean
- Dice bananas. Melt the butter; add the sugar, pectin and vanilla bean. Add banana and cook just until they start to soften. Transfer to mold and freeze.
ALMOND SABLE PASTRY
- 240g butter
- 180g sugar
- 60g almond flour
- 4g salt
- 1 vanilla bean
- 100g whole eggs
- 120g all-purpose flour
- 350g all-purpose flour
- Begin by mixing the butter, salt, sugar, almond flour, eggs and 120g flour. Mix until mixture is homogenous, being careful not to over mix.
- Add the remaining 350g of flour and mix until dough comes together. Let rest in the refrigerator for several hours. Roll out the pastry to 6mm thick. Cut into desired shapes. Bake the sable pastry in a ventilated oven at 160°C (320°F) for 20 to 25 minutes.
OPALYS CHOCOLATE SPRAY
- 700g Opalys 33%
- 300g Cocoa Butter
- Mix together and use at 40-45°C (104-112°F).