Tag Archives: pastry cream

Banana Cream Pie

I hear the best one is at the Buckhead Diner in Atlanta, but maybe you can give them a run for their money. Mine is with salted caramel rather than white chocolate. I think it’s a nice compliment to the bananas. You decide!

I hear the best one is at the Buckhead Diner in Atlanta, but maybe you can give them a run for their money. Mine is with salted caramel rather than white chocolate. I think it’s a nice compliment to the bananas. You decide!

 

Pie shell –Your favorite premade shell is fine-

Extra time is hard to come by these days so when I’m in a pinch I buy the frozen Pie Shell dough at Trader Joes if I’m in LA or if I’m in the UK, Waitrose has a lovely Pre made Short Crust Dough. They are super easy bake at home and just as tasty as homemade.

Bake your pie shell until golden brown and set aside to cool.

 

Vanilla Pastry Cream

 

2 egg yolks

1 egg

5 teaspoons sugar

11/2 teaspoons vanilla bean paste- extract is fine

½ teaspoon sea salt

2 teaspoon flour

 

11/2 cups milk

 

1 tablespoon butter

 

3 Bananas

½ cup Caramel– I like salted caramel from Williams Sonoma

11/2 cups whipped cream

 

In a medium bowl add eggs, yolks, sugar vanilla bean paste and salt.

Whisk until frothy.

Add flour and whisk until smooth.

Heat milk until it’s just about to boil. Remove pot from heat.

Working quickly_

Whisk 1/4 cup hot milk into egg mixture

Repeat with another ¼ cup and whisk!

 

Whisking rapidly pour the entire egg mixture into the rest of the milk mixture and return to heat.

Whisk until mixture thickens., about 4 minutes or so.

When mixture has thickened, remove from heat and whisk in 1 tablespoon butter. Whisk until smooth and shiny.

Pour into a bowl  and place a piece of cling film directly on top of  pastry cream to prevent a skin from forming.

Chill for 1 at least hour. You may cool over an ice bath (place bowl over a bowl of ice cubes)  or place bowl in the refrigerator.

 

Slice bananas on the diagonal.

Warm caramel in microwave for 20 seconds

Cover the bottom of the pastry shell with the warm caramel.

Top with 1 layer of bananas

One layer of pastry cream

Repeat and again and again

Top with whipped cream and refrigerate until ready to serve.

Thank me later …

 

 

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Creamcake with Chocolate Ganache

This cake is typically called a Boston Cream Pie but to me it seems like a tasty cream filled paradise

Pastry Cream Filling:

I like to make my pastry cream before I start the cake so it can be chilling while the cake is baking and cooling. To ensure a nice solid cake make sure you cool the pastry cream thoroughly before assembling cake.The custard can be made up to 24 hours in advance.

 

•            1  2/3 cups milk

•            1 vanilla bean, split lengthwise, seeds scraped out or 1 teaspoon                       vanilla extract or vanilla paste

•            4 egg yolks

•            1/2 cup granulated sugar

•            1/8 cup plus 2 teaspoons cornstarch

•            1 tablespoon unsalted butter

In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 minutes.

In a bowl, whisk the egg yolks and granulated sugar until light and fluffy.

Add the cornstarch and whisk vigorously until no lumps remain.

Very slowly and at a steady stream whisk in  1/2 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.

Pour the mixture through a strainer back into the saucepan.

Cook over low heat, whisking constantly, until thickened and just boiling.

Remove from the heat, pour into a clean bowl and let sit for 15 minutes.

Stir in the butter.

Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours

Cake

190c/350f

Grease and flour two 8-inch cake pans.

2 cups all-purpose flour, sifted

1 + 1/4 cup sugar

1 tablespoon baking powder

1 teaspoon salt

1/2 cup butter, softened

1 cup milk

1 teaspoon vanilla extract

2 eggs

Sift flour and sugar, baking powder and salt in the bowl of kitchen aid mixer.

Add butter, milk and vanilla.

Beat to incorporate.

Add eggs and mix well. Be mindful not to over mix.

Pour batter into prepared pans, dividing equally among both.

Bake 30 to 35 minutes

Cool in pans for 15 minutes then remove from pans.

Cool cakes thoroughly on wire racks.

Chocolate Ganache

12 oz. bittersweet chocolate

12 oz.  heavy cream

1 oz. cognac or other liqueur-optional

Chop chocolate into fine pieces and place in bowl.

Heat cream to a scald.

Pour hot cream over chocolate and let stand one minute.

Whisk cream and chocolate until smooth.

Set aside to cool a bit but still pourable (20 minutes)

The longer you leave it out the thicker it will become so make sure it is still pourable.You want it pourable but not too warm that it melts the cream.

Assemble cake-

Place one layer (upside down )on your cake plate (so you have a flat surface for the cream)

-top with cream

-top with remaining layer(rightside up) of cake.

Slowly pour your ganache over cake in one pour starting in the center of the top for a smooth finished cake.

chill


Meringue Cake

Home is sometimes a long way from a Harrys or a Ciprianis , so I had to take this challange. This recipe is inspired by none other than The Harrys Bar, I did my best.

Perfect White Cake- 2 layers,each sliced in half horizontally-(recipe follows)

Pastry Creme (recipe follows)

1 1/2 cups Whipping Creme

Meringue(recipe follows)

Whip Cream on high until stiff peaks form. Fold  the whipped creme into  the Pastry Creme until combined.

Slice each white cake into 3 equal layers.

Assemble cake:

Place one layer of cake on oven proof plate. 

Spread a  dollop of creme over layer leaving 1/2 inch margin of cake. creme should be about 1/ 2”  thick.

Place another layer of cake and repeat creme, cake, cream, cake.

build a cake 4  layers high ending with cake as the top layer.

Spread meringue generously over top and sides with rubber spatula.

Heat oven to 260c/500f

Place cake in oven to brown meringue. about 1-2 minutes . Watch carefully not to burn.

Slide cake onto Serving Plate.

Chill .

Perfect White Cake

2  Round 9” non stick baking pans -greased and floured                                           Preheat oven 180c/350f

  • 4 Egg Whites- room temp
  • 1 cup Milk
  • 2  1/2  teaspoons Vanilla
  • 3 cups Flour
  • 1  1/2  cups Sugar
  • 1 tablespoon plus 1 teaspoon Baking Powder
  • 3/4 teaspoon Salt
  • 12 tablespoons Butter(2 sticks) – Room Temp. 

Whisk lightly, Egg Whites, 1/2 cup Milk and Vanilla. Set Aside.

In Large bowl combine Flour, Sugar, Baking Powder and Salt.

Mix in Butter and remaining milk.

Beat on medium for 1 minute.

Add half the egg mixture and beat for 30 seconds. Add remaining half and beat for another 30 seconds.

Pour batter evenly into baking pans smoothing tops so there are no highs and lows.

Bake for 30 minutes. Check for doneness bu inserting a wooden skewer into the cake center. when it comes out clean cake is done.

Cool on wire rack for 10 minutes. Invert onto wire rack. let cool completely.

Meringue

  •  4 egg whites -room temp
  • Lemon Juice-half lemon
  • 1 teaspoon Vanilla
  • 3/4 cup sugar

Beat whites until frothy. Add lemon juice,and vanilla.

Add in sugar slowly and beat until stiff glossy peaks form.

Pastry Cream

  •  1  1/2 Cups Milk
  • 3 tablespoons Sugar
  • 3 tablespoons Sugar
  • 1 slice orange or lemon zest about 1 “ thick (your choice)
  • 3 egg yolks
  • 1/4 cup Flour
  • 1 teaspoon Vanilla or 1/4 teaspoon vanilla paste

Pour Milk, 3 tablespoons sugar, and zest into a saucepan.

Bring to a boil.

Remove from heat. Remove zest.

Whisk yolks and remaining sugar until combined. Add Flour in small increments whisking well after each addition until smooth.

Whisk hot milk into the yolk mixture in small increments beating continuously.

Pour mixture back into saucepan, cook on med heat stirring continuously until mixture thickens. Once thickened stir and cook for another few minutes.

Add Vanilla.

Cool Custard completely stirring frequently to avoid skin forming on top.

Refrigerate until needed.