Banoffee pie
Calculation for a 21-22 cm ring-shaped mold
🍪Sable (sandy base):
130 gr flour (4.6 oz)
90 g powdered sugar (3.2 oz)
2 gr of baking powder (pinch)
salt
90 g butter (3.2 oz, 82% fat content)
40 gr. egg yolks (2 pcs.)
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Additionally 30-40g butter (1-1.4 oz, melted)
Prepare the shortbread base (0:36).
🔥Turn on the oven to 340F, mode - top - bottom with convection or bottom with convection.
✅Place flour, powdered sugar, baking powder, and salt in the bowl of a food processor and mix.
✅Add the cubes of cold butter and mix until crumbly.
✅ Add the yolks and knead the dough.
✅ Place the dough between two sheets of parchment and roll out with a rolling pin until 3-4 mm thick.
✅Place the dough in the refrigerator for 15-20 minutes.
✅Remove the parchment from one side, turn over and remove the parchment from the other side. Break or cut the dough into pieces and place on the parchment-lined baking tray. Return to the oven to bake for 12 to 15 minutes.
✅Remove from the oven, remove from the baking tray, and allow time for the saber to cool.
✅ Grate the cooled cookies into fine crumbs.
✅ Add melted butter to the crumbs and stir.
✅ Line a cake pan with parchment, put the prepared crumbs in it and form the base and sides.
✅Place in oven preheated to 340F for 8 minutes.
🍮Salted caramel:
130 ml milk (4.3 fl.oz)
250 ml cream (8.3 fl.oz, at least 30% fat)
25 g corn starch (1 oz)
180 g sugar (6.4 oz)
150 g butter (1/3 lb, 82% fat content)
1 gr. salt (a tip of the knife)
5 g gelatin (1 tsp., strength 200g) + 25ml water (1.5 tbsp.)
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600g banana (5 pcs.)
🍮Prepare salted caramel (2:34).
1. Fill gelatin with room temperature water, let it swell for 10-15 minutes.
Put the milk, cream and cornstarch in a saucepan, stir with a whisk and place on the heat. While stirring constantly bring the mass to a boil and boil for 30-60 seconds. It is necessary to let the starch boil. Remove the milk mixture from the heat.
2. Boil some caramel in a second saucepan. Put the sugar in it, put it on the fire and wait until the sugar melts and turns a dark brown color.
3. Remove the caramel from the fire and pour into it the previously prepared hot milk mixture. Stir vigorously with a spatula to make the mass homogeneous.
4. Beat with an immersion blender until smooth, add salt, gelatinous mass. Then add cubes of cold butter and beat again with a blender.
5. Cover the caramel with cling film - so that the film fits tightly to the caramel. Set aside.
6. Slice the bananas into 1-1.5 cm circles.
🏗️Assembling the banoffee:
1. Pour a layer of caramel no more than 1 cm thick on the bottom of the mold. Place the sliced banana in it tightly together.
2. Pour another layer of caramel and arrange the banana. Alternate layers, finishing the banoffee assembly with a layer of caramel. Leave a few spoonfuls of caramel for decoration.
3. Put the pie in the refrigerator for a few hours to stabilize the caramel.
🍋Cream and Lime Cream:
400 ml cream (13.3 fl.oz, at least 30% fat)
100 g mascarpone (3.6 oz, can be replaced with cream)
zest of 1 lime (you can substitute with lemon or orange)
40 g powdered sugar (1.4 oz)
📖Cooking the lime cream (11:50).
1. Beat cream with mascarpone, powdered sugar and zest in a food processor until sturdy peaks.
2. Decorate the finished pie with the buttercream and caramel. The caramel can be warmed slightly in the microwave before use to make it more fluid.