Banana Cream Pie by Toni Roberts | Pastry Arts

Banana Cream Pie by Toni Roberts | Pastry Arts

pastryartsmag.com

As a beloved classic, this version of Banana Cream Pie is a lighter and modern version with banana mousse replacing the traditional custard pudding.

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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
  • 400 g granulated sugar
  • 400 g water
  • 450 g raw walnut halves
  • 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

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