Banana Cream Pie
How to make a delicious banana cream pie from scratch! A vanilla custard-like pudding over sliced bananas in a pastry pie crust with real whipped cream and sliced almonds. Simply delicious!
What you'll need:
3/4 cup sugar
1/4 cup cornstarch
1/4 tsp salt
3 egg yolks
2-1/2 cups whole milk, divided
2 Tbsp butter
1-1/2 tsp vailla
3 ripe bananas
1 pastry pie crust (how I make pastry pie crust: )
fresh whipped cream (how I make whipped cream: )
sliced almonds (optional)
Blind bake the pie crust for 10 minutes in a 425* oven or until edges are slightly browned. Be sure to weight or prick the bottom to prevent it from rising. Let cool completely.
In a large bowl, combine sugar, cornstarch, salt, egg yolks and 1/2 cup milk. Whisk to fully incorporate. In a large saucepan, heat the remaining 2 cups milk just to a boil over medium heat while stirring constantly. When just to a boil, slowly pour the heated milk into the egg mixture while whisking vigorously. When all the milk is whisked in, transfer mixture back to the saucepan. Heat over medium heat until thick and bubbly. Remove from heat and whisk in butter and vanilla. Continue to whisk until butter is all melted and fully incorporated. Let cool on the stovetop 45 minutes to an hour.
When pudding is semi-cooled, slice bananas into the pastry crust. Arrange in a single layer on the bottom. Pour pudding over top and refrigerate 4-6 hours. Top with fresh whipped cream and sliced almonds. Serve and enjoy!
Tarta de Crema de Chocolate, Bananas y Chantilly muy Facil y Sin Horno
La tarta de Crema de Chocolate de Plátanos o Bananas o pay el famoso “Banana Chocolate Cream Pie” es tan fácil de hacer, sin huevos ni horno que queda espectacular, gusta a todos – peques y grandes, deliciosa y además muy económica. Ésta es su tarta para cualquier día o para fiestas que todo el mundo comerá y repetirá.
Ingredientes: Pudding o crema de chocolate y base
• 2 Paquetes grande de soletillas bizcochos blandos para la base y lados de la tarta.
• 4 tazas (1 litro)- de leche entera *
*O 2 tazas (½ litro) leche y 2 tazas (½ litro nata o crema de leche) para mas suntuosidad
• 2 tazas - 400 gr azúcar o más a gusto
• 1/2 taza – 60 gr de Maicena o almidón de maíz
• 1/4 cucharadita sal
• 1/2 taza - 60 gr cacao en polvo sin azúcar
• 1/2 cucharadita canela en polvo para potenciar el sabor a chocolate ´
• 2 cucharaditas extracto de vainilla
• 2 cucharadas mantequilla o margarina
• 1 paquete grande de soletillas bizcochos blandos para la base y lados de la tarta.
Para el Chantilly:
• 2 tazas -500 ml Nata o crema de leche
• 2 a 4 cucharadas azúcar o más a gusto
• 2 cucharaditas de extracto de vainilla
• También puede añadir 1 cucharada de ron o licor de Cointreau
Preparación Relleno de Crema de Chocolate:
• Remover el azúcar, el cacao, la maicena y la sal y canela en una cacerola mediana
• Poco a poco agregar la leche removiendo.
• Calentar a fuego medio, revolviendo constantemente, hasta que la mezcla hierva.
• Dejar hervir siempre removiendo unos minutos hasta que empiece a espesar.
• Retirar del calor y añadir la mantequilla y la vainilla removiendo hasta que quede todo totalmente incorporado.
• Poner en un bol, tapar con un film de plástico directamente sobre la superficie para evitar que se endurezca la superficie.
• Refrigerar unas 2 horas o hasta que quede totalmente fría.
Montar la tarta
• Cuando ya esté fría la crema de chocolate y vaya a montar el pay, cortar en rodajas la banana o plátanos. (Puede rociar con un poquito de zumo de limón para que no se oxiden)
Hacer el chantilly:
• Montar la nata o la crema de leche. Batir con la vainilla y azúcar a medio montar. Batir hasta que se formen picos fuertes. OJO no pasarse o tendrá mantequilla.
• Forrar una fuente de 9”x 12” (22cm x 30 cm) con soletillas en la base y los lados.
• Poner una capa muy fina de crema de chocolate encima de las soletillas de la base.
• Encima poner una capa de rodajas de banana o plátano en una fila.
• Separar el resto de la crema en 2 partes.
• Encima de las rodajas poner la mitad de la crema de chocolate.
• Encima otra capa de plátanos.
• Encima la restante capa de crema de chocolate.
• Encima poner el chantilly.
• Adornar con esquirlas de chocolate.
• Refrigerar 1 hora y servir.
• Caducidad 3 a 4 días en la refrigeradora.
NOTA: Se puede congelar siempre en un recipiente herméticamente cerrado. Dejar a temperatura ambiente o en la refrigeradora para descongelar y servir.
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Banoffee Pie: Torta de Banana e Doce de Leite | Receita Sandra Dias
Banoffee Pie: Torta de Banana e Doce de Leite
A torta banoffee tem sido feita no mundo inteiro nas últimas décadas, porque além de muito saborosa, esta torta de doce de leite e banana é uma das mais fácieis de fazer.
A palavra Banoffee é a combinação das palavras: Banana + toffee
???? DESCRIÇÃO DA RECEITA:
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Creme de Leite Fresco:
Blondie (brownie branco):
Torta de Maçã:
Torta de Chocolate:
Fatias Hungaras:
Bomba de Chocolate:
Bala de Caramelo:
Cookie Brownie de Chocolate:
Buttercream de Chocolate:
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Cake Designer profissional à mais de 18 anos. Ministro cursos de aprimoramento profissional em cake design desde 2006, com técnicas para bolos decorados, flores de açucar, e macarons.
Bolos autorais, publicados nas 2 edições do livro: Book Cakes - a seleção dos melhores cake designers do Brasil
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BEST Chocolate Cream Pie Recipe
This Chocolate Cream Pie is completely no bake and egg free! The thick rich chocolate filling has an Oreo crust and a homemade whipped cream topping. It’s the BEST chocolate pie recipe!
PRINTABLE RECIPE:
RECIPE:
***BE SURE TO READ THE POST FOR EXTRA TIPS**
INGREDIENTS
1 9-inch Oreo Crust
4 ounces unsweetened chocolate, plus more for topping 113g
1 14 ounce can sweetened condensed milk 396g
2 cups heavy whipping cream 294ml
1/4 cup powdered sugar 29g
1 teaspoon vanilla extract 5ml
INSTRUCTIONS
Chop chocolate and place in a medium-sized microwave-safe bowl. Heat on 50% power in the microwave in 30-second increments, stirring between each, until melted and smooth.
Stir sweetened condensed milk into chocolate. Set aside. Doing this before making the whipped cream ensures the chocolate cools enough. Otherwise, let it sit about 5-10 minutes before using.
Place heavy whipping cream in the bowl of a stand mixer (or a large bowl if using a hand mixer). Beat until stiff peaks (whipped cream) forms, slowly adding powdered sugar and vanilla during mixing.
Carefully FOLD half of the whipped cream mixture into the chocolate mixture. Do not stir or you will break the whipped cream. Place in prepared pan. Top with remaining whipped cream. Shave extra chocolate on top, for garnish, optional.
Chill pie at least 2 hours before slicing and serving. Store loosely covered in refrigerator.
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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
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EASY SUMMER DESSERT RECIPES | BANANA SPLIT PIE | CHANTILLY CAKE
I will be sharing 2 easy and delicious summer dessert recipes with you – Banana Split Pie and Chantilly Cake. These would be perfect for the Fourth of July, Labor Day, Memorial Day, or really any occasion. I hope you enjoy this video and that you'll give these recipes a try!
Please like this video and subscribe to my channel for What’s for Dinner videos, grocery hauls, and more.
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In today’s video:
0:00 Intro
0:22 Banana Split Pie
3:04 Chantilly Cake
Banana Split Pie
Note - I cut the recipe in half and used a 9-inch premade graham cracker crust. The full recipe makes a 9x13. Also, I said in the video that I placed this into the freezer, but I misspoke. This just needs to go into the fridge to chill and setup, not the freezer.
Chantilly Cake
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How to make Chocolate & Banana Jelly Tart Cake
Cacao ! ∴∵ゞ(´ω`*) ♪
This time it is a chocolate banana in the Jelly Tart series.
Chocolate banana ganache is filled with sliced bananas and made lush with jelly.
0:00 Introduction
0:05 Making tart stand
4:27 Chocolate banana ganache
6:49 Processing sliced bananas
8:23 Making jelly
9:54 Completion
10:24 Tasting
11:07 Cacao Notes (Limited edition chocolate box NYANDERLAND)
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The world's most careful teaching! Chocolate Sweets Book.
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[Ingredients] (for at least 1 20cm tart tin)
[Tart]
Unsalted butter: 75g
A - Powdered sugar: 50g
A - Almond powder: 25g
A - Salt: 1g
Whole egg: 30g
Light flour: 125g
[Method]
Sift A.
2. Cream butter and mix with a whipper.
3. Add A in several times, mixing well each time.
4. Pour in the egg mixture a little at a time, dividing it into 3 to 5 portions.
5. Mix with a rubber spatula to cut, then switch to a card and mix to incorporate.
6. Sift the flour alone into the sieve 5 in 2 to 3 times.
7. Wrap the dough in plastic wrap and refrigerate for 8 hours while it is still a little powdery.
8. Flour and roll out the dough (no need to knead)
9. Set in a mold, picket and let rest for 1 hour.
10. Line with aluminum foil and place tart stones (aluminum is better than baking sheet)
11. Preheat oven to 170°C and bake at 160°C for 35 minutes. Bake for 35 minutes at 160°C. If it is not enough, bake for an additional time.
12. Remove the stones and aluminum foil and brush the inside of the tart with egg yolk.
Bake in the oven at 140℃ for about 5 minutes and cool.
[Banana paste]
2 bananas
[Instructions].
Preheat oven to 180℃.
Peel and cut bananas lengthwise and place on a baking sheet.
3. Bake in oven for 15 minutes or until golden brown.
[Ganache]
Banana paste: 48g
Sweet 56%: 72g
Fresh cream 42%: 45g
Starch syrup: 8g
Unsalted butter: 12g
[How to make]
1. Slightly melt the chocolate and add cream and syrup.
2. Bring the cream to a boil in a microwave oven and mix into a ganache.
3. Stir in banana paste and mix with a bar mixer.
4. When the ganache is around 40°C, mix in the butter.
[Banana slices]
Soak banana slices in 3% salt water
[Jelly]
Water: 360g
Granulated sugar: 40g
Starch syrup: 40g
Gelatin board: 10g
[Method].
1. Soften the gelatin plate.
2. Add granulated sugar and syrup to water and bring to a boil while stirring and dissolving.
3. Remove from heat and when the temperature reaches 60°C, add the softened gelatin plate and stir to dissolve.
Cool down to around 25°C before pouring into the tart.
20cm tart mold
■Small stove top (placed on gas stove)
■Cuisinart Food Processor 1.0L DLC-101J
De'Longhi Convection Oven EOB2071J-5W
Shinwa radiation thermometer No.73010 with laser point function
Couverture Black Chocolate
Valrhona Karak (56% cocoa)
Cassette stove
Iwatani MIYABI GASA 3.5kW CB-WA-35
Acrylic Ruler 3mm, set of 2
YAMAMOTO Multi Speed Mixer YE-MM41W
Kitchen Scissors
Toribe Seisakusho Kitchen Spatter KS-203
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