Banana Pastry Cream Filling (Banana Custard)

• porties: 2.5 servings
• actieve tijd: 10 minutes
• totale tijd: 27 minutes

Ingrediënten

14 g unsalted butter (0.5 oz., 1 Tablespoon)

320 g ripe bananas, peeled and sliced into 1/2-inch pieces (11.3 oz., about 3 medium bananas)

300 g heavy cream (35% fat) (10.6 oz., 1 and 1/4 cup)

200 g whole milk (7.1 oz., 3/4 cup and 1 Tablespoon)

110 g white granulated sugar, divided (3.9 oz., 1/2 cup and 2 teaspoons)

4 large egg yolks, at room temperature (65 g/2.3 oz.)

1/4 teaspoon salt

18 g cornstarch (0.63 oz., about 2 and 1/2 Tablespoons)

40 g unsalted butter, cut into small pieces, cold (1.4 oz., 3 Tablespoons)

1/4 teaspoon vanilla extract

Instructies

Melt the butter in a medium-sized saucepan. Add the sliced bananas and keep cooking on medium-high heat, stirring frequently, until softened (about 4 minutes).

Add the heavy cream and milk then bring to a simmer. When you notice small bubbles forming, remove from the heat.

Cover and set aside to cool down at room temperature then chill overnight (or for a few hours) to infuse the liquid with banana flavor. If you are in a rush, set aside for 1-2 hours then proceed to the next step. Just note that the banana flavor will be weaker.

Strain the mixture through a fine mesh sieve, gently pressing on the bananas with a spoon. You don't want the banana pulp to go through as this will affect the color and smoothness of the pastry cream. Save the bananas for another use. You should have about 470 g (16.6 oz.) of liquid. Adjust the amount if necessary by removing some of the liquid or adding more. If you have less than needed, try extracting a bit more liquid from the banana mixture. Alternatively, add heavy cream.

Briefly rinse and dry the saucepan then pour the liquid back into it. It's best to wash the saucepan to ensure the pastry cream is completely smooth.

Add about half the sugar then bring to a simmer over medium heat.

Meanwhile, whisk the egg yolks, salt and remaining sugar in a medium-sized bowl. Whisk as soon as you add the sugar to the egg yolks so they don't get lumpy.

Whisk in the cornstarch then gradually pour the hot liquid (banana milk/cream) over the egg mixture, whisking constantly. Don't pour the liquid too quickly so you don't end up cooking the eggs. You don't have to pour all of the liquid if you don't have enough space in your bowl.

Return to the saucepan and cook over medium heat, whisking constantly, until thickened (about 7 minutes). Let it boil for 1 minute then remove from the heat and add the butter and vanilla extract. Whisk until completely smooth then transfer to a wide container (to cool down faster). Optional: Strain the hot pastry cream through a fine mesh sieve if it isn't smooth.

Press a piece of parchment paper (or cling film) on the surface to prevent a film from forming. Cool down briefly at room temperature then chill. Whisk briefly before using.