Banana Cream Pie Dome - The Perfect Puree of Napa Valley
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 sheet
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Cooking tools:
- Immersion blender
- Stand mixer
- Piping bag
- Dome mold
- Kitchen torch
- Offset spatula
- Deep fryer
- Instant-read thermometer
- Silicone baking mat
- Rolling pin
- Cookie cutter
- Cooling rack
- Hotel pan
- Food processor
- Fine-mesh sieve
- Kitchen scale
- Oven
- Stove
- Saucepan
- Mixing bowl
- Spatula
- Parchment paper
- Plastic wrap
- Paper towel
- Freezer
Ingredients
- 25 g. light brown sugar
- 50 g. butter
- 10 g. vanilla paste
- 350 g. bananas
- 30 g. dark rum
- 2 gelatin sheets
- 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
- 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
- 450 g. all-purpose flour
- 9 g. salt
- 106 g. sugar
- 1 lb. butter
- 2 eggs
- 450 g. walnuts
- 400 g. sugar
- 400 g. water
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