White Chocolate Pastry Cream Food

WHITE CHOCOLATE BANANA CREAM PIE

Steps:

• To make the sugar dough: Combine the butter and sugar in a food processor until just blended (or cut the ingredients together with a pastry blender).
• Add the egg pulsing or tossing to combine.
• Add the flour and mix until it is just incorporated, no longer.
• Gather the dough into a ball, flatten it into a disk, and wrap in plastic wrap or wax paper and chill for at least 30 minutes.
• Preheat the oven to 350°F, place the oven rack in the lower third of the oven.
• Roll out the dough on a floured surface until it is about 1/8 inch thick.
• Gently fit it, without stretching, into a buttered 10-inch Tart pan (preferably with a removable bottom and fluted sides).
• If you do not have a tart pan, you can use 10 inch or deep 9 1/2 inch pie pan.
• Trim off the excess dough, leaving a 3/4 inch overhang.
• Tuck in the overhanging dough, pressing the edges of the crust against the sides of the pan and forming a high, fluted border.
• Line the dough with a sheet of buttered foil (buttered side down) and weigh down with weights or beans.
• Bake the shell until the sides are set, about 12 minutes.
• Carefully remove the weights and foil and gently prick dough all over with a fork.
• Continue to bake until pale gold and baked through, about 5 minutes.
• Cool the pie shell completely on a wire rack.
• Making the White Pastry Cream: Bring the milk and vanilla bean to a boil.
• Meanwhile, whisk the egg yolks and sugar in a bowl until pale and light, about 1 1/2 minutes.
• Whisk in the cornstarch until smooth.
• Remove the saucepan from the heat, and whisk 1/4 cup of the hot milk into the egg yolk mixture.
• Repeat once or twice.
• Scrape the warmed egg yolk mixture into the saucepan with the remaining milk and return to a boil, whisking the entire time, boil for one minute.
• Remove the pastry cream from the heat, and whisk in the butter and white chocolate until smooth.
• Strain the custard into a clean bowl.
• Place a sheet of wax paper or plastic wrap directly on the surface of the cream and refrigerate until cooled.
• Shortly before serving time, whip the cream until nearly stiff.
• Thinly slice the bananas and toss with the lemon juice.
• Fold the bananas and the liquers into the chilled pastry cream and gently fold in the whipped cream until blended.
• Fill the cooled pie shell with the filling.
• Gently scatter the chocolate curls over the filling, covering the tart completely.
• Very lightly dust the chocolate curls with cocoa powder and serve.
• To make the chocolate curls: Melt the white chocolate in a double broiler until smooth.
• Pour the chocolate onto a marble slab or the back of a smooth baking sheet.
• With a spatula, spread out the chocolate into an even 1/8 thick layer.
• Set aside to cool to room temperature.
• Push a chef's knife blade away from you through a 4 inch width of chocolate, forming a loose curl.
• Continue to form chocolate curls with the remaining chocolate.
• With a large spatula, very gently transfer the curls to a baking sheet and refrigerate until needed.

WHITE CHOCOLATE PASTRY CREAM

Steps:

• In a medium bowl, whisk egg yolks and sugar until pale yellow. Whisk in corn starch. Set aside.
• In a stainless steel saucepan, bring milk and vanilla bean to a boil, remove from heat and remove vanilla bean. Stir a small amount of the hot milk into the egg yolk mixture. Return milk to heat and while constantly stirring with a wooden spoon, slowly add the egg mixture to milk. Mixture will thicken.
• Allow to just come to a boil, remove from heat and stir in butter. Put mixture through a sieve into a bowl and cover with plastic wrap (this keeps mixture from forming a skin over top). Cool slightly.
• Stir in melted white chocolate, cover and refrigerate until ready to assemble pie. This pastry cream is used in the Elegant White Chocolate Banana Cream Pie.

WHITE CHOCOLATE CREAM

Steps:

• Stir chocolate in top of double boiler set over simmering water until smooth. Remove from water. Cool to room temperature. Beat cream in medium bowl until firm peaks form. Stir half of cream into cooled chocolate; fold in remaining cream. (Can be made 4 hours ahead. Cover; chill.)

POL MARTIN-CHOCOLATE PASTRY CREAM

Steps:

• Place chocolate in stainless steel bowl. set bowl over saucepan half-filled with simmering water. check that bottom of bowl does NOT touch water. adjust heat to low and let chocolate melt without stirring. when melted remove bowl from pan and let stand on counter.
• meanwhile, pour milk, vanilla and salt in a heavy bottomed saucepan. bring to boiling point, then remove from heat.
• place egg yolks and sugar in a bowl. beat with electric hand mixer until well incorporated and color changes pale yellow. add flour and incorporate with wooden spoon.
• pour in half of hot milk and mix quickly to incorporate. return saucepan containing remaining milk to stove over low heat. pour egg mixture from bowl into saucepan, whisking to incorporate.
• cook cream over low heat until it becomes very thick (about 5 to 6 minutes) whisking constantly. use wooden spoon to scrape out corners of pan.
• turn off heat. whisk in melted chocolate, then butter. transfer cream to bowl. cover with sheet of waxed paper touching surface. lift up ONE corner of paper to create an air space.
• let cream cool completely at room temperature before refrigerating.