BANANA CREAM PIE WITH SALTED BOURBON CARAMEL SAUCE

BANANA CREAM PIE WITH SALTED BOURBON CARAMEL SAUCE

Creamy, sweet, smooth, salty, and crunchy. The Banana Cream Pie of your dreams.

I found this recipe at Bon Appetit's online archive and knew this was the pie for me to make! Although I have a lot of trust for BA there have been a few recipes where steps were left out, ingredients were left not used, and some instances where I was left unsure if my result was just how it was supposed to be? This recipe was one of those instances. This pie took me far too long to make as I completely killed two parts of the recipe which resulted in two extra days of cooking, and of course, cooling. Since I hold down a full-time day job I was not able to keep baking late into the night or first thing in the morning. I made the crust one night, the filling the other which didn't turn out on the first try. By the time I had everything baked and in order to complete assembly the pie the bananas had gone too ripe for my liking. So, overall, this pie took almost a week to complete and too many trips to the emergency store to complete.

SALTED BOURBON BANANA CREAM PIE, RECIPE VIA BON APPETIT
SALTED BOURBON BANANA CREAM PIE
HOMEMADE SALTED BOURBON CARAMEL

HOMEMADE SALTED BOURBON CARAMEL

PIE ASSEMPLY TIME

PIE ASSEMPLY TIME

SALTED BOURBON BANANA CREAM PIE

DIRECTIONS:

Peanut shortbread crust:

1 1/4 C. unsalted, dry-roasted peanuts

1/2 C. all-purpose flour

1/2 tsp. kosher salt

1/4 tsp. baking soda

1/4 C. packed light brown sugar

1/4 C. sugar

2 TBSP. (1/4 stick)  unsalted butter, room temp

1 large egg yolk

1/4 tsp. vanilla extract

Vanilla pastry cream:

2 C. whole milk

3/4 C. heavy cream, (with 1/4 C. at room temp)*

1/2 C. sugar

3 Tbsp cornstarch

2 tbsp all-purpose flour

1/4 tsp kosher salt

5 large egg yolks

1/4 C. (1/2 stick) unsalted butter, cut into 1/2" cubes

1 tsp vanilla extract

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

INGREDIENTS:

Peanut crust directions:

preheat oven to 350. 

pulse peanuts in a food processor until coarsely ground. transfer 1/4 C. of ground nuts to a small bowl; cover and set aside for garnish. pulse remaining peanuts until peanut butter forms, about 2 minutes.

whisk flour, salt, and baking soda in a medium bowl. using an electric mixer, beat both sugars, peanut butter, and butter until well combined and mixture resembles wet sand, 2-3 minutes. beat in egg yolk and vanilla, occasionally scraping down the sides of bowl, until well blended, about 3 minutes (mixture will be clumpy). gradually add the dry ingredients; beat just to combine (do not over mix). gather dough with your hands, place in pie dish, press evenly onto bottom and up sides of dish. bake until edges are deep golden brown, 15-17 minutes. let cool on a wire rack. can be made 2 days ahead. cover tightly.

Vanilla cream directions:

bring milk and cream to a simmer in a medium saucepan. meanwhile, whisk sugar, cornstarch, flour, and salt in a large mixing bowl. add egg yolks; whisk until smooth (mixture will be very thick). whisking consistently, gradually add milk to the yolk mixture. return to saucepan and cook over medium-low heat, whisking constantly, until thick, 2-3 minutes. (it took me about 7 minutes to get there). transfer to a blender with butter and vanilla. puree until smooth, 1-2 minutes. transfer to a medium bowl; press plastic wrap directly onto surface of pastry cream. chill until set, at least 2 hours. can be made 2 days ahead.

salty bourbon caramel directions:

stir sugar, 1 tablespoon bourbon, corn syrup, and 1 tablespoon water in a medium deep saucepan over medium-low heat, bring to a boil without stirring, and cook, occasionally swirling pan and brushing down sides with a wet pastry brush, until sugar is deep amber in color, 6-8 minutes. remove caramel from heat; whisky in remaining 1/4 cup of cream (*i find that this works best at room temp), butter, and salt (mixture will bubble vigorously). let cool for 5 minutes; whisk in remaining 1/2 tablespoon bourbon and vanilla. let bourbon caramel cool slightly. can be made ahead. 

Cream:

using an electric mixer or whisk, beat 1/2 cup cream and powdered sugar until medium-stiff peaks form. cover and chill, re-whisk before serving

Assembly:

spread 1/4 cup vanilla pastry cream evenly over bottom of peanut crust. slice bananas into 1/4" thick rounds. layer half of the bananas over pastry cream. top with 1 1/2cups pastry cream. arrange remaining bananas over; top bananas with remaining pastry cream. garnish with whipped cream, and reserved ground peanuts. serve with room temperature bourbon caramel. 

 

ORIGINAL RECIPE FOUND HERE


SALTED BOURBON CARAMEL BANANA CREAM PIE
SALTED BOURBON CARAMEL BANANA CREAM PIE

BUEN PROVECHO!

SALTED DARK CHOCOLATE CARAMEL CAKE

birthday boy's salted dark chocolate caramel + pretzel cake

Birthday's are my favorite! And by favorite I mean; whom ever's birthday it is, they deserve to be the highlight of the day, I want to make you your own special cake, buy you the best gifts, and take you to your favorite meal.. so when it's my husband's day, that means I'll be baking the best cake ever just for him, and we get to have that cake all week long just for us!

start the birthday morning with grand central bakery treats.

start the birthday morning with grand central bakery treats.

Since my husband has a massive sweet tooth -he once had me make a chocolate box cake for ourselves to have for snacking, we ate its' entirety in a weekend- I did my research and knew it had to be a chocolate-something-cake. I found bon appetit magazine had a dark chocolate caramel cake with sea salt. Immediately sold. 

salted dark chocolate caramel cake

To jazz up the recipe even more, I added pretzels and an additional layer of dulce de leche, just in case there was some questions regarding if this cake was all chocolate and no caramel.

salted dark chocolate caramel cake

This cake has become a favorite, the salted caramel, pretzel crunch, and additional pour of dulce de leche make it a solid recipe to keep in your archives!

SALTED DARK CHOCOLATE CARAMEL CAKE

DIRECTIONS:

INGREDIENTS:

Cake

Preheat oven to 325 F. Lightly coat three 8-inch diameter cake pans with nonstick spray and line bottoms with parchment paper; spray again. Whisky Flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. 

Using an electric mixer on high speed, beat eggs and sugar until pale and doubled in volume, about 4 minutes.  Add mayonnaise and vanilla and beat until just combined. With mixer on low speed, add dry ingredients in 3 additions, alternating with 1 1/3 c. lukewarm water in 2 additions, beginning and ending with dry ingredients. Scrape batter into pans, dividing evenly. 

Bake Cakes, rotating halfway through, until a tester inserted into the centers comes out clean, 25-30 minutes. Transfer pans to wire racks and let cool 20 minutes before turning out onto racks. Let cool completely. 

Frosting and Assembly

Put chocolate in a medium bowl. Bring sugar, corn syrup, and 1/4 c. water to a boil in a small saucepan over medium-high heat, stirring to dissolve sugar. Boil, swirling pan occasionally and brushing down sides with a wet pastry brush, until mixture turns a deep amber color, 10-12 minutes. Remove from heat and whisk in cream (mixture will bubble vigorously). Return to medium heat ad cook, stirring, until smooth, about 2 minutes. Pour caramel over chocolate and stir until mixture is smooth; let cool, stirring occasionally. 

Using an electric mixer on medium-high speed, beat chocolate mixture, gradually adding butter until frosting is thickened and smooth, about 1 minute. Chill, stirring occasionally, until stiff enough to spread easily, 20-25 minutes. 

Place 1 cake layer on a cake stand and spread 1 cup frosting over to to just beyond edges. Sprinkle with 1/4 tsp. salt and place second cake layer on top, pressing down gently. Repeat process with 1 cup frosting and 1/4 tsp. salt. Place third layer on top, and spread remaining frosting over top and sides of cake. Pour dulce de leche over the top of the cake, sprinkle with crushed pretzels and a pinch of maldon flake salt. 

Serve at room temp. Store covered in a refrigerator. 

Cake

non stick vegetable spray

2 1/4 c. all-purpose flour

3/4 c. natural unsweetened cocoa powder

1 3/4 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. kosher salt

3 large eggs

1 1/2 c. sugar

1 1/4 c. mayonnaise ( not low-fat)

1 tbsp. vanilla extract

Frosting

12 oz. bittersweet chocolate, chopped

3/4 c. sugar

1 tbsp. light corn syrup

1 c. heavy cream

1 1/2 c. ( 3 sticks) unsalted butter, room temperature

3/4 tsp. flaky sea salt

extra virgin olive oil ( for drizzling: optional)

1/4 c. crushed pretzels *optional

1/2 c. dulce de leche * optional

a pinch of maldon flake salt *optional

 

Original recipe from Bon Appetit with a slight adaptation 

salted dark chocolate and caramel cake

BUEN PROVECHO!