How To make Banana Cream Pie Bakers' Dozen
Flaky pie dough for a -1crust pie ; bove Filling: 2 1/2 c Milk
2/3 c Sugar
1 pn Salt
1/3 c Cornstarch
3 lg Eggs
4 tb Unsalted butter; softened
2 ts Vanilla extract
2 lg Bananas; sliced
Topping: 1 c Heavy cream
2 tb Sugar
1 ts Vanilla extract
Prepare and bake the crust. Recipe by: BAKERS' DOZEN (NICK MALGIERI) SHOW #1A16 To make the filling, combine 2 cups milk, sugar and salt in a nonreactive saucepan; whisk once to mix and bring to a boil over low heat. Place remaining 1/2 cup milk in a mixing bowl and whisk in cornstarch, then eggs. Return milk and sugar mixture to a boil over low heat then whisk about a third of it into the egg mixture. Return milk and sugar mixture to a boil once more and whisk in the egg mixture, whisking constantly until the filling thickens and comes to a boil. Allow to boil, whisking constantly, for about 30 seconds. Remove from heat, whisk in butter and vanilla; pour into a nonreactive bowl. Press plastic wrap against the surface of the filling and chill until it is approximately 75 degrees. Fold the bananas into the cooled filling and spread it evenly in the cooled crust. To finish the pie, whip the cream with the sugar and vanilla until it holds a firm peak. Use a hand mixer on medium speed or a heavyduty mixer fitted with the whisk. Spread the cream over the filling, making sure it touches the edges of the crust all around. COCONUT CREAM PIE: For the 2/3 cup sugar in the filling substitute 1/3 cup sugar. Substitute 1/2 cup coconut cream, such as Coco Lopez, for the 1/2 cup milk with which the cornstarch is mixed. After the filling has cooled, fold in 1/2 cup toastedsweetened coconut. After covering the pie with the whipped cream, (you may add up to 1/4 cup coconut cream to the cream before whipping it to replace the sugar) sprinkle the whipped cream with 1/2 cup toasted sweetened coconut. (To toast coconut, place it on a jelly roll pan on the middle rack of a preheated 325 degree oven for about 15 minutes. Stir often so that the -----
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Banana Cream Pie Time!
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5-Minute Pie Crust (No Rolling, No Equipment)
This homemade no-roll pie crust is absolutely genius. I guarantee you'll never pick up a store-bought pie crust after making this and seeing just how simple it is!
NOTE: I have updated and improved my 5-Minute No-Roll Pie Crust recipe. The update is available on the written recipe:
My 5-Minute Pie Crust, or a pat a pan pie crust, actually comes from a traditional Amish recipe taught to young children. It's perfect for kids who want to help out in the kitchen, and for those who love baking but rolling out a pie crust has become too much ache for the hands. How can something so easy be so perfect?
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
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CHAPTERS
0:00 Intro to no-fuss pie crust
0:30 Add flour, sugar, and salt in a 9-10 inch pan
1:22 Mix water and oil with the dry ingredients
1:54 Find pie recipes on BiggerBolderBaking.com
2:04 Press the dough into shape with your hands
2:35 Finished pie crust dough
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A decade of baking bigger and bolder with home bakers like you!
I’ve been fortunate to share my bold baking style with millions of fans on television and online: Netflix’s “Nailed It!”, Food Network’s “Best Baker in America”, Baker's Dozen on Hulu, and segments produced for The Today Show.
This channel, my website, and my two cookbooks all build on my career as a professional chef, which has seen me work in every kind of baking setting you can imagine – from a rundown Tuscan villa, to an Irish priory, to a Michelin-starred restaurant. I’ve had to become creative, imaginative, and bold…and that’s what I want to bring to every one of my “Bold Bakers!
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Amazing Mini Cheesecakes Recipe
These delicious mini cheesecakes with a crunchy graham cracker pecan crust bake up in no time and are almost too easy to make! You can top them with whipped cream, berries, pie filling, melted chocolate, chopped nuts or serve plain!!
Recipe:
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Decoding French Baking: The Secrets to Making Perfect Baked, Stirred, and Pastry Cream Custards
Custard is simply on the most important pillar of French patisserie and is something any aspiring pastry cook should master very early on. I give 3 demonstration on how to make the baked custard, stirred custard and pastry cream.
DESSERT COURSE FOR BEGINNERS:
CUSTARD BASED DESSERT PLAYLIST:
INGREDIENTS (used in each demonstration)
2 eggs ( whole or just egg yolk)
50 grams white sugar
250 ml whole milk ( full cream cream)
half a vanilla bean ( seed scraped in the milk
12.5 grams corn starch (for pastry cream only)
12.5 grams flour ( for the pastry cream only)
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Quality French homeware:
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The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
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Kitchen scales Us Oz and metric grams:
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KNIVES AND KNIFE SETS:
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Great value chef knife:
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GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
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The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
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BANANA CAKE WITH CREAM CHEESE RECIPE/Pang negosyo ngayong holiday season!
Yield : 6 cups batter
baking pan used: 7×3 loaf pan
baking temp and time: 180°C for 40-45 minutes
ingredients
250 ml / 1 cup milk (evap or fresh)
1 tbsp. vinegar
500-600 grams banana lacatan
2 cups sugar
3/4 cup oil
1 tsp. salt
4 medium size eggs
1 tsp. vanilla extract
3 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
cream cheese mixture
266 grams cream cheese
2 egg yolks
1/2 cup powdered sugar
banana topping
dip sliced banana in sugar
thank yoy for watching!
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Why is it Called a Baker's Dozen? #shorts
Why is it called a baker's dozen? In this video, I'll reveal a fascinating fun fact about the origin of this popular term used in bakeries for centuries.
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, two-time cookbook author, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 7:00am Pacific Time every Thursday!
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