Banana Cream Pie / Banofee pie.
Banoffe ( know as banana with toffe/ caramel )
actually 'im bit sad cos all the pics i'd been take for the step by step are lost( cost my memories card corrupted:(( , Thanks to Allah i have copy this one pic to my computer .
im not banana eater.. but its very nice to have banana as pie.. with caramel, cream and whipped cream i love it ...sooo much....so... damn tasty....
1st time i eat this in the coffee shop in my husband hospital...then i started to ike it .. and find out how to make it...after go from blog to blog.. i found this best combinations...just love it... not even one hour it last...:))
and i make it not all in one day..one day i make caramel, one day make pastry cream and last make crust and assamble...
Iggridients
Toffee/ caramel/Dulce de Leche ( im taking from Laura Vitales)modified by me
¾ cups of Sugar
½ cup of Water
¼ cup Light Corn Syrup ( im using date essential)
¾ cup of Heavy Cream
2 tbsp of Butter at Room Temp
Pastry Cream ( I'm Taking from joy of baking) modified by me
1 1/4 cups (300 ml) milk (whole or 2%)
1/2 Vanilla bean, split lengthwise or 1 teaspoon pure vanilla extract or vanilla bean paste ( I'm using 1 tsp vanilla powder)
3 large egg yolks
1/4 cup (50 grams) granulated white sugar
2 tablespoons (20 grams) all-purpose flour
2 tablespoons (20 grams) cornstarch(corn flour)
1 tablespoon rum (optional) ( i Skip)
Shortbread Crust:
1 cup (130 grams) all purpose flour
1/3 cup (35 grams) confectioners (powdered or icing) Sugar
1/8 teaspoon salt
1/2 cup (113 grams)cold unsalted butter cut into pieces
* 3-4 ripe banana ( Pealed and sliced as u wish)
* 1 cup whipped cream ( beat the whipping cream and powdered sugar just until stiff peaks form.)
To make the caramel, in a large non stick pan combine the first 3 ingredients, cook over medium low until the sugar dissolve without stirring ever! Just swirl the pan around. Once the sugar ahs dissolved, turn the heat to high and let it bubble away until it turns a deep amber color, about 10 minutes. Turn the heat down to low at this point and add the warm heavy cream slowly. Be careful because it will bubble vigorously. Keep whisking until everything is combined and turn the heat off. Add the butter, salt and vanilla and whisk in until the butter melts. Set aside to cool completely.
Pastry Cream:In a medium-sized heatproof bowl, mix the sugar and egg yolks together. Whisk the flour and cornstarch (corn flour) together and then add to the egg mixture, mixing until you get a smooth paste.
Meanwhile, in a saucepan bring the milk and vanilla bean /vanilla powder just to boiling (just until milk starts to foam up.) Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.) Remove vanilla bean, scrape out seeds, and add the seeds to the egg mixture. (The vanilla bean can be washed and dried and placed in your sugar bowl to give the sugar a vanilla flavor.) Then pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 - 60 seconds until it just becomes thick. Remove from heat and immediately whisk in the rum (if using). (Stir in vanilla extract if using instead of a vanilla bean.) Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature before using. If not using right away refrigerate until needed, up to 3 days. Whisk or stir before using to get rid of any lumps that may have formed.
Shortbread Crust:Butter or lightly spray with a nonstick vegetable cooking spray, an8 - 9 inch (20 - 23 cm) tart pan with a removable bottom.
In your food processor, place the flour, sugar, and salt and process to combine. Add the butter and pulse until the pastry starts to come together and form clumps. Place the pastry in the prepared tart pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan. (Can use the back of a spoon to smooth the surface of the pastry.) Pierce the bottom of the crust with the tines of a fork. (This will prevent the pastry crust from puffing up while it bakes.) Cover and place the pastry crust in the freezer for 15 minutes to chill. (This will help prevent the crust from shrinking while it bakes.)
Preheat oven to 425 degrees F (220 degrees C) and place rack in center of oven.
Place the tart pan on a larger baking sheet and bake until the crust is golden brown, about 13 -15 minutes. Remove from oven and place on a wire rack to cool. Can be covered and stored for a few days.
*Assemble*
To Assemble: Spread about 1/2 cup (120 ml) caramel evenly over cooled crust. Top with sliced bananas. again spread with caramel . spread with pastry cream over the banana and Spread the whipped cream over pastry cream. Can dust with cocoa powder, shaved chocolate or freshly ground coffee. Can be covered and stored in the refrigerator for several hours.
Serve with the remaining caramel sauce.
Noted: Must chose the good ripe banana but not to much ripe
