Banana Pie

Credit: Mathilde de l'Ecotais

With nougatine, raisin flan and rum cream

8
Ingredients (4 people)

Preparing the banana-raisin filling

Making the nougatine tuile

Finish and presentation

  • bananas (SQ)
  • neutral glaze (SQ)

Instructions

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

Slice the bananas and caramelize them by cooking in some butter and sugar. Deglaze with rum and add the sultana raisins. Chill, pour the mixture into the bottom of the pie pan.

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