 | Banana Cream Pie Dome18 pies Toni Roberts (IG: @_toniroberts_) / Pastry Chef & CIA Bachelor's Alumnae '05, Ritz-Carlton, Chicago, IL |
| For the Banana Compote Inclusion (yields 12): | |
| • | 25 g. light brown sugar |
| • | 50 g. butter |
| • | 10 g. vanilla paste |
| • | 350 g. bananas |
| • | 30 g. dark rum |
| • | 2 gelatin sheets |
| Method for the Banana Compote Inclusion: | |
| 1. | Bloom the gelatin in cold water. |
| 2. | Melt together the butter, sugar and vanilla paste in a pan. |
| 3. | Add the bananas and sauté until it starts to fall apart. |
| 4. | Deglaze with the rum and add the bloomed gelatin. |
| 5. | Scoop into small dome molds. |
| 6. | Press parchment flat on the surface and freeze. |
| For the Banana Vanilla Bean Whipped Mousse (yields 18): | |
| • | 200 g. The Perfect Purée Banana Puree, thawed |
| • | 100 g. cream |
| • | 25 g. invert sugar |
| • | 25 g. glucose |
| • | 1 vanilla bean |
| • | 170 g. white chocolate |
| • | 325 g. cold cream |
| Method for the Banana Vanilla Bean Whipped Mousse: | |
| 1. | Bring 100 g. cream, Banana Puree, invert sugar, glucose, and vanilla bean to a simmer. Steep for 20 minutes. |
| 2. | Melt the white chocolate. |
| 3. | Blend the banana cream mixture into the white chocolate in fourths. Stir vigorously using a rubber spatula with each addition, making sure to scrape the bowl as you stir. The first addition will look broken – this is ok. By the fourth addition it should be a nice, smooth emulsion (the vanilla bean can stay in this whole time). |
| 4. | With the immersion blender, blend in the cold cream. |
| 5. | With the immersion blender, blend in the remaining 325 g. cold cream. Strain into a bowl. Chill overnight in a hotel pan no more than 2″ deep with plastic touching. |
| 6. | Whip the mixture on medium speed to medium peaks. |
| 7. | Pipe ganache into a large dome mold just below the edge. Press in a frozen dome of Banana Compote Inclusion. Smooth the top with a small offset spatula. Cover with parchment and freeze solid. |
| For the Yellow Glaze: | |
| • | 390 g. water |
| • | 600 g. sugar |
| • | 600 g. glucose |
| • | 430 g. sweetened condensed milk |
| • | 54 g. gelatin sheets |
| • | 650 g. white chocolate |
| • | Yellow food coloring |
| Method for the Yellow Glaze: | |
| 1. | Bloom the gelatin. |
| 2. | Melt the chocolate. |
| 3. | Bring the water, sugar, and glucose to a boil. |
| 4. | Stir in the sweetened condensed milk and bloomed gelatin. |
| 5. | Blend into the chocolate in fourths until emulsified. |
| 6. | Dye yellow with the gel color. |
| 7. | Only use at 35°C on super frozen mousse. |
| For the Butter Tart Dough: | |
| • | 450 g. all-purpose flour |
| • | 9 g. salt |
| • | 106 g. sugar |
| • | 1 lb. butter |
| • | 2 eggs |
| Method for the Butter Tart Dough: | |
| 1. | Preheat oven to 350°F. |
| 2. | Cube butter and paddle into flour, salt and sugar until sandy. |
| 3. | Add the eggs and incorporate completely. |
| 4. | Sheet between parchment to 1/8″ thick. |
| 5. | Chill well. |
| 6. | Pull the parchment from both sides of the dough and punch with punch with #70 round cutter. |
| 7. | Bake until brown for about 20 minutes at 325˚F on a black silpat on a rack with another black silpat on top, rotating midway through baking |
| For the Candied Walnuts: | |
| • | 450 g. walnuts |
| • | 400 g. sugar |
| • | 400 g. water |
| Method for the Candied Walnuts: | |
| 1. | Cover the walnuts in equal parts sugar and water. |
| 2. | Simmer until the walnuts begin to look translucent, 30-40 minutes. |
| 3. | Drain thoroughly. |
| 4. | Deep fry until golden brown at 350˚F. |
| 5. | Store with paper towels underneath. |
| Assembly: | |
| 1. | Whip the mousse and pipe into the large dome molds just below the top. |
| 2. | Press a frozen banana compote dome into the mousse to be flush with the top. |
| 3. | Use the small offset to make the tops flat. |
| 4. | Cover with parchment and freeze solid. |
| 5. | Once super frozen, unmold onto a rack with square holes. |
| 6. | Warm the glaze to 35°C and pour over the domes. |
| 7. | Using a torch, a large offset and small offset, move the glazed domes to the baked pie crust. |
| 8. | Line the dome just above the crust with ground candied walnuts. |
| 9. | Garnish the top with a whole candied walnut and freeze dried banana. |
| 10. | Once super frozen, unmold onto a rack with square holes. |
| 11. | Serve chilled. |