Milk Chocolate Banana Ganache
500 g. (100%) Callebaut 823NV Milk Couverture
300 g. (60%) Fresh Banana, mashed
100 g. (20%) Heavy Cream
100 g. (20%) Unsalted Butter

Procedure
1. Heat heavy cream to boil. Remove from heat.
2. Add butter, stir.
3. Add Callebaut 823NV and banana puree.
4. Blend with an immersion blender.
5. Use as a filling for Moulded Bon Bon

*Pair this ganache with a layer of Callebaut Caramel. Fill- 100% Caramel in a Dark Chocolate Lined Polycarbonate Bon Bon Mould.

Purchase items in BOLD in-store at Surfas or online at Culinary District!

recipe makes 1 9-inch pie 

For the filling:
2 cups whole milk
6 large egg yolks
1/2 cup light brown sugar
1/3 cup cornstarch, sifted
Pinch of salt
1 teaspoon pure vanilla extract
3 tablespoons unsalted butter

2 ripe bananas, sliced
10 fresh strawberries, sliced 

For the topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

For the tart crust, if not using mini Dufour shells:
1 1/2 cups all-purpose flour
1/2 cups powdered sugar
1/4 teaspoon salt
1 stick plus 1 tablespoons (9 tablespoons) unsalted butter, cold or frozen, cut into cubes
1 large egg yolk

To make the tart crust:

Put the flour, powdered sugar and salt in a food processor fit the blade attachment.  Pulse a few times to combine.  Scatter the pieces of cold butter over the dry ingredients and pulse until the butter is coarsely cut in.  There will be pieces of butter that are the size of oatmeal flakes and butter the size of peas.  Beat the egg yolk with a fork and add a little of the egg yolk at a time to the flour mixture.  Pulse for 10 seconds at a time.  When the egg is in, process in longer pulses until the dough forms clumps and curds.  Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that may have escaped mixing.  

Butter a 9-inch fluted tart pan with a removable bottom.  Press the dough evenly over the bottom and the sides of the pan.  Press the crust so that the pieces cling to one another, but not so hard that the crust loses its crumbly texture.  Freeze the crust for at least 30 minutes before baking.  

Preheat the oven to 375 degrees F.  Butter the shiny side of a piece of foil and fit the foil, butter side down, tightly against the frozen crust.  Put the tart pan on a baking sheet and bake for 25 minutes.  Carefully remove the foil.  If the crust is puffed, gently press it down with your fingers. Bake the uncovered crust for 8 to 10 more minutes on the baking sheet.  Keep an eye on the crust.  It will brown quickly. Remove from the oven and allow to cool completely before filling.  

To make the filling:
Bring the milk to a boil in a small saucepan.  

In a large, heavy-bottom saucepan, whisk the yolks together with the brown sugar, cornstarch and salt until well blended and thick.  Whisking without stopping, drizzle about 1/4 cup of the hot milk into the egg mixture, warming the eggs so they don’t cook and curdle.  Still whisking, slowly add the rest of the hot milk in a steady stream.  

Place the pan over medium heat and, whisking constantly (make sure to get the edges of the pan), bring the mixture to a boil.  Boil, still whisking for one minute before removing from the pan from the heat.  Mixture will be thick and silky.  Be warned, once the mixture starts to boil, it will thicken very quickly.  Don’t be afraid to remove the pan from the flame to whisk it smooth.  

Whisk in the vanilla extract.  Let stand for 5 minutes then whisk in the butter, stirring until fully incorporated and the custard is smooth and silky.  Transfer custard to a medium bowl.  Cover with plastic wrap so that the plastic touches the surface of the custard and refrigerate until cold throughout.  Custard can be refrigerated up to three days.  

When ready to assemble the pie, slice bananas and strawberries into thin, round slices.  

Whisk the cold custard to loosen.  Add a handful of banana slices.  Stir.  

Arrange a thin layer of banana slices on the bottom of the tart shell.  Arrange a thin layer of strawberries atop the bananas.  Reserve some strawberries for topping the pie. Top with banana custard.  Smooth out a refrigerate while you make the whipped cream.  

For the topping:  
With a hand mixer in a large bowl, beat heavy cream until it just starts to thicken.  Add powdered sugar and vanilla extract.  Continue to beat until the cream holds stiff peaks.  With a rubber spatula, spoon whipped cream onto banana cream pie filling.  Top with sliced strawberries.  

Serve pie immediately or refrigerate for several hours before serving.  This pie is best served the day it is made, but also isn’t too shabby the next day for a breakfast treat.  

Purchase items in BOLD in-store at Surfas or online at Culinary District!