With nougatine, raisin flan and rum cream
Making the pie dough
Preparing the banana-raisin filling
Making the flan batter
Making the nougatine tuile
Finish and presentation
- bananas (SQ)
- neutral glaze (SQ)
Step 1: Making the pie dough
Whisk together milk, eggs, sugar, and yeast. Set aside.
Combine flour, cornstarch, and salt and cut butter into the mixture. Add the egg mixture and mix well until the dough becomes homogenous, but not too full bodied.
Refrigerate for 1 hour, roll out to 1/10 inch (2 mm) and line a buttered pie pan with sides 1 3/4 inches (4 cm) tall.
Step 2: Preparing the banana-raisin filling
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
All My Chefs suggests
Other recipes by Alain Ducasse