Friday, November 8, 2013

Banana and caramel pie

9:00 PM
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Today I felt like baking, and I had lots of bananas lying around so banana pie it was! It was a recipe of Belgian chef Jeroen Meus that inspired me to make this delicious pie. This recipe serves 4.

These are the ingredients:

Pie crust
Shortcrust pastry
2 table spoons of flour
1 clump of butter

Caramel stuffing
150 g soft caramel
120 g cream
100 g milk
25 g pudding powder

4 bananas
3 dl cream
3 table spoons of sugar
50 g milk chocolate
Some tablespoons apricot jam

How you make it:

Caramel stuffing
Take the soft caramel and put them in a high pan. Add milk and cream. Put this on the fire and heath it up slowly while stirring gently. Meanwhile, mix the  pudding powder with a splash of milk. Once the candy has melted, add the pudding mixture. Keep stirring until you’ve got a thick caramel sauce. Take it off the heat and pour it onto a plate or into a bowl. Cover this with plastic foil and place it in the fridge. Tip: To prevent a skin from forming, put plastic wrap directly onto the pudding.

Pie crust
Preheat the oven at 180°C / 350°F. Milt some butter and add it to the inside of the cake form. Powder with a bit of flour. Roll open the shortcrust pastry and place in inside the form. Cover this with baking paper and put some weight on this. Shove it in the oven for 30 minutes, until the crust is golden brown. Let this cool.

Pour the cream in a bowl, add some sugar and make whipped cream.
Take a pastry bag and use it to divide the caramel mixture all over the pie crust. Easiest way to do this is to work in circles, start in the middle and work your way to the edge.
Peal the bananas and cut them in equal parts. Divide these over the caramel layer.
Tip: If you don’t want the bananas to change color, make a mixture of apricot jam and lemon juice and spread that out over the fruit.

Serve the pie with a spoonful of whipped cream.


Love, Laetitia

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