Banoffee Pie
This quick and easy Banoffee pie piled high with whipped cream is sweet, DELICIOUS and full of banana and toffee flavors to delight the palate. The filling, with lots of silky caramelized dulce de leche between the banana slices and toffee bits is addictive in it's own right but when combined with the crunchy crust, shaved chocolate, and whipped cream it basically the best thing ever.
Recipe:
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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)
[Book] Chocolate Cacao Recipes book on sale!
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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#tart
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Banoffee Pie Recipe
Banoffee Pie - no-bake dessert with a delicious biscuit crust, caramel and flavored ripe bananas for filling, topped with coffee flavored whipped cream and crispy chocolate curls.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 10 servings
Crust
10 oz (300g) digestive biscuits or graham crackers
1/2 cup (113g) butter, melted
Filling
1 can (14 oz - 397g) sweetened condensed milk, unlabeled
2-3 ripe medium bananas
Lemon juice form a lemon
Topping
1 1/4 cups (300g) whipping cream , chilled
2 tsp (2g) instant coffee
Chocolate curls
1. Prepare dulce de leche. Place the unopened can of sweetened condensed milk in a saucepan, and cover with water. Place the saucepan over medium-high heat and bring to a boil. Cook for 2.5- 3 hours. Remove from heat, remove the can from water and cool.
2. Prepare the crust. Place the biscuits/graham crackers into the bowl of a food processor. Blend until crumbs form. Add melted butter and process until completely combined.
3. Press the mixture with the back of the spoon and your fingers where necessary, into the bottom and edges of a rectangular 5x14 inch (12 x 36 cm) tart pan. Refrigerate for 30 minutes.
4. Spread the dulce de leche over the crust and refrigerate for about 1 hour or until ready to serve.
5. In a large bowl mix cream with instant coffee until stiff peaks form.
6. Slice bananas thinly. Sprinkle lemon juice over the slices to prevent oxidation and arrange them over the dulce de leche in one layer.
7. Spread the whipped cream over the banana slices and decorate with chocolate curls if desired. Serve immediately.
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Easy Banoffee Pie Recipe - The Scran Line
Graham Cracker Crust
250g (32 cookies) - 2 cups (crushed) biscoff cookies
1 tbsp brown sugar (optional)
120g - 9tbsp unsalted butter, melted
Dulce De Leche
396g - 1 1/2 cups sweetened condensed milk
Decorations
2 large bananas, sliced
500ml - 2 cups heavy cream
1 tsp vanilla extract
Chocolate shavings to decorate.
Instructions:
Dulce De Leche
Preheat your oven to 390°F / 200°C.
To make the dulce de leche pour the sweetened condensed milk into a flat dish. I used a 9-inch glass pie dish. Cover it with aluminium foil. Place a tea towel in a larger baking dish and place the filled dish on top of the towel. Fill the larger dish with boiling water ensuring it comes to halfway up the filled baking dish. Bake for 90 minutes Allow to cool down with the aluminium cover.
Graham Cracker Crust
Preheat your oven to 350°F / 177°C.
Begin by adding the graham crackers and brown sugar in the bowl of a food processor. Blitz until you reach a fine crumb. Pour out into a medium mixing bowl and add the melted butter. Use a spatula to mix until the crumbs are evenly coated in the butter. Add the crumb mixture to a 9-inch removable bottom tart tin (or 9-inch pie dish) and firmly press the crumbs into the sides and bottom of the pie dish. Bake for 8-10 minutes or until golden brown. Allow to cool completely at room temperature.
Whipped Cream
Add the 2 cups - 500ml of heavy cream and vanilla extract into a large mixing bowl. Use an electric hand mixer or stand mixer fitted with a balloon whisk to whip to stiff peaks.
Assembly
Add the cooled dulce de leche into the cooled down pie crust. Add a layer of sliced bananas on top and cover with whipped cream. Use a spoon or spatula to spread around. Finish with chocolate shavings.
Notes
Pie can be stored in an airtight container for up to three days.
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About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.
Professional Baker Teaches You How To Make BANOFFEE PIE!
Banoffee Pie is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes one 9-inch (23 cm pie)
Serves 8 to 10
Ingredients
Digestive Cookie Crust
1 cup (100 g) regular rolled oats (not instant)
1 cup (150 g) whole wheat flour
¼ cup (50 g) packed light brown sugar
½ tsp (2.5 g) baking soda
½ tsp (2.5 g) salt
¾ cup (175 g) cold unsalted butter, cut into pieces
1 large egg
Filling
3 medium bananas
½ cup (115 g) unsalted butter
½ cup (100 g) packed dark brown sugar
1 10 fl. oz (300 mL) tin sweetened condensed milk
1 tsp (5 mL) vanilla extract
½ tsp (2.5 g) salt
Topping
1 cup (250 mL) whipping cream
2 Tbsp (16 g) icing sugar
1 Tbsp (15 mL) instant skim milk powder
½ tsp (2 mL) vanilla extract
¼ cup (25 g) toasted sliced almonds
1. For the dough, place the oats, flour, brown sugar, baking soda and salt in the bowl of a food processor and pulse to grind up the oats. Add the butter and pulse until the mixture is a rough, crumbly texture and no large bits of butter are visible. Add the egg and pulse until the dough comes together in a bowl. Shape the dough into a disc, wrap in plastic wrap and chill until firm, at least 2 hours.
2. On a lightly floured work surface, first knead the chilled dough to soften it slightly (this prevents cracks when rolling) and roll out the dough to a circle ¼-inch (6 mm) thick. Lightly dust a 9-inch (23 cm) removable bottom fluted tart tin and line it with the pastry, trimming away any excess. Chill the shell for 30 minutes.
3. Preheat the oven to 325 F (160 C). Place the chilled shell on a baking tray and dock the pastry with a fork. Bake the shell for 20-25 minutes until it has browned evenly. Allow the shell to cool before filling.
4. For the filling, slice the bananas (thick slices are best) and arrange this close together in the bottom of the cooled shell. Melt the butter and brown sugar in a medium saucepan over medium-high heat while whisking. Once this starts to bubble, stir in the condensed milk and once the mixture returns to a full simmer, cook for exactly one minute while whisking. Remove the pot from the heat and stir in the vanilla and salt. Pour the filling over the bananas and spread, if needed, to make sure all the bananas are covered. Cool this to room temperature and then chill for at least an hour before topping.
5. Whip the cream using electric beaters or in a stand mixer fitted with the whip attachment on high speed until it holds a soft peak when the beaters are lifted. Whip in the icing sugar, skim milk powder and vanilla. Spread the cream over the chilled filling and top with the sliced almonds. Chill until ready to serve.
The tart is best served within a day of assembling.
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Banoffee Pie Recipe - In The Kitchen With Kate
Today I'll be showing you how to make Banoffee Pie. Its a great desert to make and can be really quick to whip up for any occasion.
For more recipes like this uploaded every week subscribe now it's FREE! You can also follow me on Instagram search InTheKitchenWithKate
Enjoy!
Recipe: 23cm/9in Flan tin or loose bottom cake tin
For the base:
180g Digestive biscuits (around 12.5 biscuits)
100g Butter, Melted
Caramel layer:
1x 400g Condensed Milk boiled to Caramel or pre made Dulce de leche
2 Large Bananas/3 small
Squeeze of Lemon Juice
300ml Whipping/double cream
Chocolate to decorate
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