It’s crucial to let dough rest, chilled for 4 hours before rolling. It yields a tender and buttery texture, pairing perfectly with the custard. I even use it for my double crust apple pie recipe. To hold the heavy, decadent filling, I use a classic pie dough called Pâte Brisée that consists of just flour, butter, salt, and water. Generously covering the filling with a mound of cream provides for a pleasant surprise underneath. Adding a blanket of fresh bananas over the crust produces bursts of sweet fruit flavors. I’ll guide you along to prevent the delicate eggs from curdling with tips guaranteeing a smooth and sliceable filling. The luscious custard can be a little tricky, but don’t worry. I usually make the pie dough a day in advance, so that you can just roll and shape the next day. This makes each task more straightforward and doable. I like to break the recipe down into three parts flaky crust, custard filling, and whipped cream. Drizzle with the caramel.Making banana cream pie from scratch is worth the effort. Garnish with banana slices and a few dollops of whipped cream. Cut off the top of each cream puff and fill with the pastry cream (see note).Transfer to a pastry bag fitted with a large star tip. In a bowl, whisk the cream, sugar and vanilla with an electric mixer until firm peaks form.Remove from the oven and let cool completely on the baking sheet. Turn off the oven and let the cream puffs dry out for 30 minutes, keeping the oven door slightly ajar with a wooden spoon. Bake for another 20 minutes or until the cream puffs look dry and golden. Reduce the oven temperature to 325☏ (165☌). In a bowl, whisks the remaining egg with the remaining water.On the baking sheet, form cream puffs using about 3 tbsp (45 ml) of the mixture for each one, evenly spacing them out. Transfer into a pastry bag fitted with a ¾-inch (2 cm) plain tip.Using a wooden spoon or the paddle attachment, beat in 3 eggs, one at a time, mixing between each addition until the mixture is smooth.Transfer to a bowl or into the bowl of a stand mixer. Remove from the heat and let cool for 1 minute. A thin film will form on the bottom of the pot once the dough has sufficiently dried out. This step is crucial for a successful choux pastry. Return the pot to medium heat and cook, stirring, for 3 minutes to dry out the dough.Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms into a smooth ball that pulls away from the sides of the pot. In a pot, bring 2/3 cup (150 ml) of the water to a boil with the butter, sugar and salt.Line a baking sheet with a silicone mat or parchment paper. Meanwhile, with the rack in the middle position, preheat the oven to 375☏ (190☌).Refrigerate for 3 hours or until completely chilled.

Transfer to a bowl and cover with plastic wrap directly on the surface of the cream. Bring to a boil over medium heat, whisking constantly and scraping the sides and bottom of the pot, until thickened. In a pot off the heat, whisk together the sugar, cornstarch and flour.¼ cup (60 ml) homemade or store-bought caramel.2/3 cup (100 g) unbleached all-purpose flour.

Banana cream pie strain