Actually, I am pretty sure I only thumbed through this particular one a handful of times and then set it back on my rack. (I have A LOT of cookbooks)
I swear those books chirp at each other behind my back, hoping, wishing and praying for me to pick one of them up, use and abuse them.
"today's gonna be the day, she just HAS to pick me"
"not a chance, she's craving pasta, its for sure me"
Well, today From Emeril's Kitchen, its your time to shine!
Your Banana Boston Cream Pie peaked my interest, I will dust your pages with flour and leave thumbprints of batter so you know I was there :)
Alright, back to seriousness.
I really thought this would be a great dessert.
It was, although the title lies, its a cake and even the description suggests it is more of a banana sponge - more lies, its a cakier version of a banana bread - not that I am complaining!
If you like bananas, chocolate and pastry cream you will enjoy this - trust me.
I however screwed up my pastry cream, I didnt let it thicken to the optimum viscosity before cooling so it was a bit runny, still tasty, but not what it should have been *note for next time, let thicken a little longer on the stove*
I'm Listening To: Friends - Whodini Thanks Tobias!!
Banana Boston Cream Cake (I'm not calling it a pie)
recipe provided by Emeril Lagasse in From Emeril's Kitchen
10 tbsp. unsalted butter (room temp)
5 bananas mashed (ripe)
1 c. low fat sour cream
4 large eggs
1 tbsp. vanilla
4 c. cake flour
2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
1 3/4 c. sugar
1 recipe pastry cream (recipe to follow)
1 recipe chocolate ganache (recipe to follow)
Preheat your oven to 350. Lightly grease 2 10" springform pans and line with parchment.
Puree the bananas, eggs, sour cream and vanilla in a blender or food processor.
Sift the dry ingredients into a bowl.
In a separate bowl cream together butter and sugar.
On medium speed add the dry ingredients 1/3 of a time alternating with the wet. Make sure to scrape down the sides as you go.
Pour the batter into the pans and bake until the cake is lightly browned and a toothpick inserted comes out clean - about 25 minutes. Let cool on a rack slightly before removing the rings.
To assemble the cake:
Trim off the tops of each cake.
Place bottom layer on a wire rack over a baking sheet.
Spread pastry cream evenly over top going to about an inch from the edge as the weight of the second layer will push it to the edge. Place second layer on top upside down.
Clean up the sides if any cream has come out.
Slowly pour 1 - 1/2 c. ganache onto the top letting it run downt he sides. I liked to clean mine up but you dont have to :)
Let sit, then repeat.
Refrigerate until ready to serve.
2 c. plus 2 tbsp. heavy cream
1/2 c. plus 3 tbsp. sugar
1/2 vanilla bean split, seeds scraped out
3 large egg yolks
3 1/2 tbsp. cornstarch
Combine 2 c. cream, 1/2 c. plus 1 tbsp. sugar and vanilla bean/seeds in a pot. Bring to a gentle boil whisking to disolve the sugar. Remove from heat.
Meanwhile, combine the remaining ingredients and whisk until pale yellow and mixed well.
Slowly add a ladle of the hot mixture to the egg mixture while whisking. Then slowly add in the rest of the hot liquid in a steady stream. Once combined add it back to the pot and bring to a slow boil on medium heat.
Once it becomes slightly thickened remove from heat, cover with plastic wrap and cool completely.
2 c. heavy cream
1 1/4 lbs semi sweet chocolate, chopped.
Scald the cream in a saucepan over medium heat.
Pour over chocolate and let sit 2 minutes.
Whisk until smooth. Let cool slightly before putting on the cake.