Caramelized Banana Cream Pie With Hazelnut Whipped Cream And Hazelnut Praline Recipes

Steps:

• In a heavy-bottomed medium saucepan, mix together the sugar, salt, cornstarch, and flour. Over medium-low heat, slowly whisk in the milk.
• In a separate mixing bowl, beat the egg yolks. Once the pastry cream starts to boil, transfer 1/2 cup of the pastry cream to the egg yolks and whisk to temper. Return the mixture to the saucepan. Continue whisking until the mixture coats the back of a spoon and is smooth and thick. Strain.
• Remove from the heat and stir in the butter, and vanilla. Stir in 1 cup sliced bananas. Allow the mixture to cool.
• Stir the custard to loosen, if necessary. Cover the bottom of the prepared crust with more sliced bananas and drizzle with 1/4 cup Salted Caramel Sauce. Top with half of the sliced bananas, then 1 cup custard, covering the bananas completely. Repeat layering with the remaining bananas and the remaining custard. Chill the banana cream pie until the filling is set, about 2 hours.
• For the topping: In a medium bowl, whip the cream until soft peaks form. Add the sugar, and vanilla and whip until stiff peaks form.
• Top the chilled pie with the fresh whipped cream. Drizzle with additional caramel sauce, just before serving.
• For the Perfect Pie Dough:
• Preheat the oven to 425 degrees F.
• In a mixing bowl, mix together the flour, sugar, salt and vanilla; cut or work the butter into the flour mixture with your fingers or a cold pastry cutter until you have large pea sized chunks scattered throughout. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed.
• Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Wrap the dough in plastic wrap, flatten and refrigerate for at least 15 minutes.
• Roll out one chilled pie dough to fit a 9-inch pie plate. Reserve the second pie dough disc for another use. Transfer dough to pie plate, pressing the dough lightly into the plate; trim the edges. Dock the dough with the prongs of a fork evenly over the bottom of the pie plate. Line the docked dough with aluminum foil and fill with pie weights or dried beans.
• Bake the pie crust until the edges are brown and golden, about 15 minutes. Remove from the oven and remove the weights. Return crust to the oven to finish baking for another 5 minutes.
• Yield: 1 (9-inch) pie crust
• To make the salted caramel sauce:
• In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.
• Remove from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt, to taste. Transfer the caramel to a dish and cool.
• Cook's Note: This recipe will last in the refrigerator for up to 2 weeks. Reheat before serving.
• Yield: 1 1/2 cups sauce

Steps:

• Make the caramel: Heat a small, heavy saucepan over medium. Sprinkle just enough sugar to evenly cover the bottom of the pan and cook, without stirring, until melted, 2 to 3 minutes. Sprinkle over remaining sugar, 1 tablespoon at a time, stirring with a fork to dissolve and waiting for each addition to melt before adding the next, until all the sugar has melted into a syrup, 3 to 4 minutes. Cook, swirling the pan occasionally, until deeply browned and just starting to smoke, about 1 minute. Remove from heat, immediately add honey and butter, and carefully stir to combine. Add cream and salt, return to medium heat, and simmer for 30 seconds. Set aside to cool. (Caramel can be made up to 1 month in advance and stored at room temperature.)
• Make the crust: Heat oven to 325 degrees. In a food processor, combine wafers, sugar and salt, and process until finely ground. You should have about 2 1/2 cups crumb mixture. Add butter and cream, and pulse until well-combined and crumbs are moistened. (Alternatively, place wafers, sugar and salt in a zip-top freezer bag and crush with a rolling pin. Transfer to a large bowl, add butter and cream, and mix well with a stiff rubber spatula until combined.) Transfer crumb mixture to a standard 9-inch pie plate.
• Using the backs of your fingers, press the crumbs evenly against the walls of the pie plate. Press the remaining crumbs against the bottom of the pie plate. Use the sides and bottom of a dry measuring cup to firmly pack the crumbs along the sides and bottom of the pie plate. (If the crumbs aren't holding together, they may be too coarsely ground; process further and try again.) Set on a sheet pan and bake until the crust is golden brown, smells toasty and feels dry to the touch, 12 to 15 minutes. Cool completely. (Crust can be prepared 3 days in advance and stored tightly wrapped at room temperature.)
• Make the filling and assemble: Using a mortar and pestle or spice grinder, crush the cardamom pods until the husks are torn and the seeds are cracked. Set aside. Spread about three-quarters of the caramel over the crust. Peel the bananas, slice into 1/4-inch-thick coins and arrange on top of caramel.
• In a medium saucepan (preferably with sloped sides), whisk together sugar, cornstarch and salt. Add egg, egg yolks and cracked cardamom, and whisk to combine. Whisk in milk and cook over medium, whisking constantly (take care to get into the corners of the pot), until thickened and just beginning to bubble, 5 to 6 minutes. After the first bubble, continue cooking, whisking constantly, for 1 full minute. Remove from heat and whisk in butter until fully melted and incorporated.
• Strain custard through a fine-mesh strainer directly into the banana-lined pie shell. Use an offset spatula or the back of a spoon to smooth the top of the custard. Press a piece of plastic wrap directly on the surface of the custard (or don't, if you like pudding skin) and refrigerate until fully chilled, at least 3 hours and up to 24 hours before serving.
• Make the topping and decorate: In a food processor, combine freeze-dried banana, sugar and salt. Blitz until finely ground. Add cream and vanilla, and use a fork to roughly mix, moistening all the banana powder. Pulse together until thickened, spreadable and doubled in volume, taking care not to overwhip, 30 seconds to 2 minutes.
• Scrape the banana whipped cream over the chilled custard and use the back of a spoon to create swoops and swirls. To garnish, drizzle with remaining caramel, warming it if needed to make it runny, and shave chocolate with a vegetable peeler on top. Use a sharp knife dipped in warm water and wiped dry to cut clean slices.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Tip the hazelnuts onto a baking sheet, and toast in the oven for 10-15 mins until evenly golden. Tip into a bowl. Line the baking sheet with baking parchment and set aside.
• Tip the caster sugar, half the toasted hazelnuts and a small pinch of sea salt into a small saucepan set over a low heat. Cook gently for 7-10 mins until the sugar melts and turns an amber colour - do not stir, but swirl the pan every now and again. Tip the mix onto the baking sheet. Leave to cool completely, then break up into small pieces.
• Line the base of a 23cm fluted tart tin with baking parchment. Break the biscuits into a food processor, and blitz with the rest of the hazelnuts to a fine crumb. Or, seal the biscuits and nuts in a food bag and crush with a rolling pin. Tip the crumbs into a bowl and combine with the melted butter. Press into the base of the tin and up the side, then chill for 2 hrs.
• Remove the cold tart base from the tin (if it sticks slightly, put it in a warm oven for 3-4 mins to help release it), then set on a serving plate. Spoon the dulche de leche into a bowl and gently fold in a large pinch of sea salt (don't overmix, or it will become too loose).
• Tip the cream, muscovado sugar and vanilla into another bowl and gently beat with an electric whisk until softly whipped. Spread the salted caramel over the base of the tart, then arrange the banana slices on top. Spoon over the muscovado cream. Chill for at least 3 hrs, or overnight. Scatter with the hazelnut praline just before serving.