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
Step 3: Making the flan batter
Split and scrape half of a vanilla bean into the milk, add cream, and bring the mixture to a boil. Let cool, then chill.
Beat the eggs together with sugar and flour, then add the milk and cream mixture.
Beat egg whites together with salt and use a spatula to gently fold into the previous mixture one-third at a time.
Step 4: Baking the pie
Pour the flan batter into the pie mold and bake for 30 minutes at 392° F (200° C). Once done baking, flip the pan to remove the pie onto a cooling rack. Flip the pie once more and let cool.
Step 5: Making the nougatine tuile
Combine sugar and glucose and bring to a boil. Remove from heat, add butter and almonds. Spread out on a Silpat mat and bake at 392° F (200° C) until caramel colored.
Cut the nougatine into pastilles with a round pastry cutter with the same diameter as the banana slices to be used for the pie topping.
Step 6: Finish and presentation
Cut bananas into circles. Decorate the pie, alternating banana rounds with nougatine pastilles. Coat everything with neutral glaze.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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