Banana Cream Pie by Toni Roberts | Pastry Arts

Ingredients

• 2 gelatin sheets (silver)
• 25 g light brown sugar
• 50 g unsalted butter
• 10 g vanilla bean paste
• 350 g banana, chopped
• 30 g dark rum
• 425 g cold heavy cream, divided
• 200 g banana puree (preferably Perfect Puree)
• 25 g invert sugar
• 25 g glucose
• 1 vanilla bean, split and scraped
• 170 g white chocolate (I use Valrhona Opalys)
• 450 g all-purpose flour
• 9 g salt
• 106 g granulated sugar
• 453 g cold butter, cubed
• 2 large eggs
• 54 g gelatin sheets
• 390 g water
• 600 g granulated sugar
• 600 g glucose
• 430 g sweetened condensed milk
• 650 g white chocolate, melted
• Yellow gel food coloring