Bobby Flay wins the Banana Cream Pie Throwdown - 8/18/10

Are YOU ready for a THROWDOWN?

This is the question asked at the end of every Foodnetwork’s Throwdown with Bobby Flay Show.

On August 18, 2010, Bobby Flay, Matt Lewis and Renato Poliafito of Baked came head to head in a friendly bake-off competition on the show, Throwdown with Bobby Flay.

On the agenda?

Banana Cream Pie

What’s this show Throwdown with Bobby Flay about?

 “Throwdown! with Bobby Flay is a Food Network television program in which celebrity chef Bobby Flay challenges cooks renowned for a specific dish or type of cooking to a cook-off of their signature dish. At the beginning of each show, Flay receives – via bicycle messenger – a package detailing the chef he is to compete against as well as the dish. Examples of opponents include a skilled chili maker or a famous wedding cake designer. After practicing and preparing the item in question, Flay shows up for a surprise competition (or "Throwdown"). During the competition, both chefs prepare their particular version of the dish, and both are then evaluated by local judges to determine a winner.”

On the Throwdown show, Bobby Flay baked a

Caramelized Banana Cream Pie with Hazelnut Whipped Cream and Hazelnut Praline.

He definitely bought out his French Culinary Institute guns out for this Throwdown.

His recipe is GLORIOUS!!! HEAVENLY!!! CLASSY!!! A KEEPER!!!

 The components to Bobby’s Banana Cream Pie can be used separately in other baking applications.
Each is decadent!

Hazelnut Brittle (my personal favorite)

Hazelnut liqueur and vanilla bean laced whipped cream

Caramelized banana pudding

Buttermilk crust

My eyes closed…

Yes, my eyes closed when I had a bite of Bobby’s Flay’s Banana Cream Pie. This pie is DIVINE!

This was my first time using Frangelico liqueur.

I loved the taste and aroma of this hazelnut liqueur. It gave the whip cream depth.

REVIEWS of Bobby Flay’s Banana Cream Pie

You can check out the reviews on the Foodnetwork website. There was mention in the reviews about baking powder not included in the recipe, yet, was indicated in Bobby’s video. I baked the buttermilk crust without the baking powder. It turned out fine without it.

The one thing that the judges on the Throwndown show mentioned was the color of the banana pudding. It had a grayish color. It’s an oxidation issue with the bananas. This was the only downside to the pie. But, the taste more than made up for it!! Rose Levy Beranbaum (one of the judges) suggested lemon juice be added to the bananas when making the pudding. I did not use the suggestion when I made the pie. However, when I bake this again, I will add lemon juice in the banana pudding preparation to see if it makes a notable difference to the pudding color.

 ~ On a personal note…I met Bobby Flay

  I had the opportunity to meet Bobby Flay at his book signing in April 2009 at Short Hills Mall in New Jersey. He was very personable and nice! I had a blast. Met lots of nice folks as we waited on line. I had dined at Bobby’s restaurant, Bobby’s Burger Palace in Eatontown, NJ before I went to the book signing. Great burgers! The sweet potato fries were awesome!

Details and video on my 4/22/09 blog post ‘It’s All About Bobby Flay.’

In one word, folks,

Bobby Flay ROCKS!!!

The Baked team, Matt Lewis and Renato Poliafito, baked a Peanut Butter Cream Pie. You can check out their recipe and Reviews on Epicurious.

FYI-You can see other recipes that I baked from the book, Baked-New Frontiers in Baking.

See my post for recipes. You'll find links to seven recipes.

Foodnetwork's VIDEO
Throwdown with Bobby Flay ~ Banana Cream Pie

Here you can see Bobby make his WINNING Banana Cream Pie. The Baked Team also makes their pie.

  Now, onto the recipe!

 Caramelized Banana Cream Pie
with Hazelnut Whipped Cream and Hazelnut Praline

Throwdown with Bobby Flay (Flay v.s. Baked) – Recipe by Bobby Flay
Adapted Recipe on Photo Tutorial by Carmen Ortiz of Baking is my Zen

Times:

Prep: 1 hr 30 min
Inactive Prep: 13 hrs
Cook: 1 hr
Total: 15 hr 30 min
Yield: 1 (9-inch) pie

 INGREDIENTS

 Buttermilk Crust

10 1/2 ounces all-purpose flour
1/2 teaspoon fine sea salt
1 teaspoon granulated sugar
6 ounces cold unsalted butter, cut into small cubes
1/2 cup cold buttermilk, plus more if needed

 DIRECTIONS

1. Put the flour, salt and sugar in the bowl of a food processor and pulse a few times to combine.

2. Sprinkle half of the butter cubes over the top of the flour and process for 10 seconds.

3. Sprinkle the remaining half of the butter over the mixture and pulse until the mixture resembles coarse cornmeal, with some butter bits no bigger than peas.

4. With the motor running, add the buttermilk through the feed tube and process until the dough just begins to come together.

5. Transfer to a flat surface and lightly knead until the dough comes together.

6. Form into 2 flat disks, wrap in plastic wrap and refrigerate for at least 1 hour. (You will need only 1 for the pie; the remaining dough can be frozen for up to 1 month.)

7. Lightly spray a 9-inch tart pan with a removable bottom with nonstick spray.

8. Roll the dough on a lightly floured surface into a 12-inch round that is 1/8-inch thick and fit it into the tart pan.

9. Roll rolling pin over tops of pan to trim dough flush with rims and lightly prick bottoms and sides all over with a fork.

10. Place in the freezer for 30 minutes.

11. Preheat the oven to 375 degrees Fahrenheit.

12. Place the pan on a baking sheet.

13. Spray the shiny side of a 12 piece of aluminum foil and line the shell shiny-side down with the foil and fill with pie weights.

14. Bake on the middle rack in the oven until the crust sets and turns a pale golden brown, about 20 to 25 minutes.

15. Remove the foil and pie weights and continue baking until golden brown and baked through, about 15 minutes longer.

16. Transfer the tart pan to a baking rack and let cool completely, about 1 hour.

 Caramelized Banana Pudding

1 1/2 tablespoons unsalted butter
2 1/2 tablespoons light brown sugar
3 very ripe bananas, peeled and sliced into 1/4-inch thick slices
3 cups milk
1/2 cup sugar
1 1/2 ounces cornstarch
1/4 teaspoon fine salt
6 egg yolks
2 1/2 sheets gelatin, softened in cold water and excess water squeezed out
1 teaspoon pure vanilla extract
1/4 cup cold heavy cream

Hazelnut Whipped Cream, recipe follows

Hazelnut Brittle, recipe follows

1. Melt the butter in a large sauté pan over medium-high heat, add 1 1/2 tablespoons of brown sugar and cook, stirring constantly, until the sugar is melted and the mixture is caramelized, about 4 minutes.

  

2. Add the bananas and cook until bananas start to break down, and caramelize on both sides.

3. Add 2 cups of the milk bring to simmer and scrape the bottom and sides of pan and carefully transfer the mixture to a medium saucepan.

4. Puree the mixture with an immersion blender until smooth; bring to a simmer.

5. In a bowl whisk the sugar, cornstarch and salt together until combined.

  

6. Add the remaining 1 cup of milk and whisk until the cornstarch is dissolved.

7. Whisk this mixture into the banana mixture and cook, whisking constantly, until the mixture thickens, about 4 minutes.

8. Whisk together the remaining tablespoon of brown sugar and yolks in a small bowl until smooth.

  

9. Ladle some of the thickened mixture into the egg mixture to temper the yolks.

10. Pour the yolk mixture into the pot and cook until thickened, 3 to 5 minutes, WHISKING THE ENTIRE TIME.

11. Once the mixture has thickened let it come to a boil for exactly 1 minute, whisking a few times.

  

12. Remove from the heat, whisk in the softened gelatin and vanilla and strain through a coarse mesh strainer into a bowl.

  

13. Cover the surface of the custard with plastic wrap and chill in the refrigerator until set, at least 4 hours and up to 12 hours.

  

14. Once pudding is set, whip the custard in the bowl of a stand mixer with a whisk attachment on high speed until smooth, about 20 seconds.

  

15. Add the heavy cream and whip until light and fluffy, about 20 seconds longer.

  

16. Transfer the filling to the cooled pie shell.

  

17. Place plastic on top and let chill in refrigerator for at least 2 hours.

18. Mound the top with the hazelnut whipped cream and sprinkle with some of the hazelnut brittle just before serving.

  

Hazelnut Brittle
1 1/2 cups hazelnuts, skins removed
2 cups sugar
1/2 cup water

1. Preheat oven to 325 degrees Fahrenheit.

2. Spread hazelnuts on a baking sheet and bake until lightly toasted, about 5 minutes.

3. Let cool slightly and coarsely chop.

4. Combine sugar and water in a medium saucepan and cook (without stirring) over high heat until it becomes a deep amber caramel, about 8 minutes.

5. Remove from the heat and stir in the hazelnuts.

6. Transfer to a baking sheet lined with a silpat.

7. Cover with another silpat and using a rolling pin, roll the mixture as thin as possible.

8. Let sit until the caramel has hardened, about 20 minutes.

9. Once hard, remove from the silpat and chop into small pieces, using a chef's knife.

Hazelnut Whipped Cream

1 1/2 cups cold heavy cream
1 vanilla bean split, seeds scraped
1 tablespoon superfine sugar
1 1/2 tablespoons Frangelico

Combine cream, vanilla seeds, sugar and Frangelico in a bowl and whip using a balloon whisk or hand held mixer until soft peaks form.

  

Recipe Photo Tutorial
by Carmen Ortiz of Baking is my Zen

Caramelized Banana Cream Pie with Hazelnut Whipped Cream and Hazelnut Praline

Recipe by Bobby Flay

adapted by Carmen of Baking is my Zen

   

DIRECTIONS

Buttermilk Crust

Put the flour, salt and sugar in the bowl of a food processor and pulse a few times to combine.

 Sprinkle half of the butter cubes over the top of the flour and process for 10 seconds.

 Sprinkle the remaining half of the butter over the mixture and pulse until the mixture resembles coarse cornmeal, with some butter bits no bigger than peas.

 With the motor running, add the buttermilk through the feed tube and process until the dough just begins to come together.

Transfer to a flat surface and lightly knead until the dough comes together.

Form into 2 flat disks, wrap in plastic wrap and refrigerate for at least 1 hour.

(You will need only 1 for the pie; the remaining dough can be frozen for up to 1 month.)

Lightly spray a 9-inch tart pan with a removable bottom with nonstick spray.

(Note: Next time, I will use an 11 or 12 inch pan. I had scraps of dough and pudding left over.

So, I think using a larger pan would be ideal. I think the 9 inch pan is too small. Just my observation)

I use Cake Release by Wilton. I brush the pan completely.

  Roll the dough on a lightly floured surface into a 12-inch round that is 1/8-inch thick and fit it into the tart pan.

  Roll rolling pin over tops of pan to trim dough flush with rims and lightly prick bottoms and sides all over with a fork.

 

Place in the freezer for 30 minutes.

Preheat the oven to 375 degrees Fahrenheit.

Place the pan on a baking sheet.

 Spray the shiny side of a 12 piece of aluminum foil and line the shell shiny-side down with the foil and fill with pie weights.

 

 Bake on the middle rack in the oven until the crust sets and turns a pale golden brown, about 20 to 25 minutes.

Remove the foil and pie weights and continue baking until golden brown and baked through, about 15 minutes longer.

Note: watch your time or it will overbake. (like mine did).

Transfer the tart pan to a baking rack and let cool completely, about 1 hour.

Note: My crust shrank. It is because I did not let the crust dough lay inside the pan completely. So, when you lay the dough into the pan, let is fall into the pan and make sure the dough is pressed very lightly against the bottom edges around the pan.  (I was too focused on taking photos, thus the slight mishap).

 

 Caramelized Banana Pudding

  

Melt the butter in a large sauté pan over medium-high heat, add 1 1/2 tablespoons of brown sugar and cook, stirring constantly, until the sugar is melted and the mixture is caramelized, about 4 minutes.

 Add the bananas and cook until bananas start to break down, and caramelize on both sides.

It will end up becoming a banana mass. Make sure it caramalizes well.

This is the key to great flavor. Scrap the pan as you stir.

  Add 2 cups of the milk (of the 3 cups), bring to simmer and scrape the bottom and sides of pan and carefully transfer the mixture to a medium saucepan.

 

 Puree the mixture with an immersion blender until smooth; bring to a simmer.

 

 In a bowl whisk the sugar, cornstarch and salt together until combined.

 

 Add the remaining 1 cup of milk and whisk until the cornstarch is dissolved.

 Whisk this mixture into the banana mixture and cook, whisking constantly, until the mixture thickens, about 4 minutes.

Whisk together the remaining tablespoon of brown sugar and yolks in a small bowl until smooth.

 

Ladle some of the thickened mixture into the egg mixture to temper the yolks.

 

 Pour the yolk mixture into the pot and cook until thickened, 3 to 5 minutes, WHISKING THE ENTIRE TIME.

 

 Once the mixture has thickened let it come to a boil for exactly 1 minute, whisking a few times.

Remove from the heat, whisk in the vanilla and softened gelatin  powder gelatin (I used 1 1/4 teaspoons Knox Gelatine) and strain through a coarse mesh strainer into a bowl.

Cover the surface of the custard with plastic wrap and chill in the refrigerator until set, at least 4 hours and up to 12 hours.

  Once pudding is set, whip the custard in the bowl of a stand mixer with a whisk attachment on high speed until smooth, about 20 seconds.

 

Add the heavy cream and whip until light and fluffy, about 20 seconds longer.

 

 Transfer the filling to the cooled pie shell.

Note: I only add some of the custard on the bottom. Make sure to cover the crust on bottom and sides.

 I added sliced bananas (I added some lemon juice to banana slices) on top of the custard.

Then add the remaining custard.

  Place plastic on top and let chill in refrigerator for at least 2 hours.

 Mound the top with the hazelnut whipped cream and sprinkle with some of the hazelnut brittle just before serving.

Hazelnut Brittle

Preheat oven to 325 degrees Fahrenheit.

  

Spread hazelnuts on a baking sheet and bake until lightly toasted, about 5 minutes.

 Let cool slightly and coarsely chop.

 Combine sugar and water in a medium saucepan and cook (without stirring) over high heat until it becomes a deep amber caramel, about 8 minutes. (Keep your eye on this so that it doesn't burn).

 

Remove from the heat and stir in the hazelnuts.

 Transfer to a baking sheet lined with a silpat. parchment paper.

(I do not own a silpat. I used parchment paper).

  Cover with another silpat and using a rolling pin, roll the mixture as thin as possible.

(Mixture was difficult to spread. So, the best thing to do is make sure you pour it on the parchment paper EVENLY from side to side. This way, you don't have to spread it after its poured. It's difficult to spread because the sugar starts hardening quickly.) 

Let sit until the caramel has hardened, about 20 minutes.

Once hard, remove from the silpat parchment paper and chop into small pieces, using a chef's knife.

(I used the back of a spoon. Just give it a wack from the edges. It cracks easily.)

FYI- This is SO DELISH. It can be used in other applications.  

Hazelnut Whipped Cream

 

Combine cream, vanilla seeds, sugar and Frangelico in a bowl

and whip using a balloon whisk or hand held mixer until soft peaks form.

Enjoy!

It's worth the effort! YUM!

 

 Peace in baking,

Carmen

Baking is my Zen…sweet nibbles for the soul