BANOFFEE PIE

for 1 pie d=18 cm and h=2.5 cm

 Banoffee Pie
for 1 pie d=18 cm and h=2.5 cm

NEUTRAL GEL

Ingredients Total weight: ~ 200 g 100%

• Water 88 g 44%
• Sugar (1) 74 g 37%
• Sugar (2) 12 g 6%
• Pectin NH 3.2 g 2%
• Glucose/corn syrup 22 g 11%
• Citric acid powder 0.15 g <1%

1. Pour the water into a saucepan, and add the glucose syrup
and sugar (1).

2. Heat the mixture to 30 °C / 86 °F.

3. Mix together the sugar (2) and pectin NH.

4. Add the pectin and sugar (2) mixture to the saucepan filled with
water, glucose and sugar (1).

5. Bring everything to a boil over medium heat, whisking occasionally.

6. Add the citric acid powder. If desired, it can be replaced with 1.5 g
of lemon juice.

7. Let the mixture simmer over low heat for about 2 minutes.

8. Strain the gel into a clean container, and cover it with cling film
touching the surface of the gel.

9. Place the neutral gel in the fridge at 4 °C / 39 °F for 6 hours.

2
 Banoffee Pie
for 1 pie d=18 cm and h=2.5 cm

GELATIN MASS

Ingredients Total weight: ~ 77 g 100%

• Powdered gelatin 200 Bloom 11 g 14%

• Cold water 66 g 86%

1. Add the powdered gelatin and cold water to a clean container.

Gently stir with a spoon.

2. Place the mixture in the fridge and let it sit there for 10–15 minutes
to allow the gelatin to swell and bloom. Then it’s ready for use.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you don’t have any powdered gelatin, you can use gelatin
leaves instead. Simply use the same weight of gelatin leaves
as you would powdered gelatin and soak them in cold water.
Make sure the leaves are fully covered with water.
• Leave the gelatin leaves to soak for 15 minutes – during this
time, the leaves should absorb exactly the right amount of
water needed. Then squeeze the leaves to remove any excess
water and use immediately.

VANILLA WHIPPED GANACHE

Ingredients Total weight: ~ 510 g 100%

• Whipping cream 35% (1) 115 g 23%

• Gelatin mass 15 g 3%
• White chocolate 33% 120 g 23%
• Whipping cream 35% (2) 260 g 51%
• Vanilla 1 pod

1. Add the whipping cream (1), gelatin mass, and vanilla seeds to
a saucepan. When the mixture reaches 80 °C / 176 °F, take it off the heat.

2. Add the white chocolate to a tall measuring cup. Pour the hot cream
mixture on top of the chocolate. Process everything with a hand blender
until smooth.

3. Add the cold whipping cream (2) and process the mixture briefly
once again.

4. Transfer the ganache to a clean bowl, and cover it with cling film
touching the surface. Place it in the fridge for at least 6 hours to stabilize.
3
 Banoffee Pie
for 1 pie d=18 cm and h=2.5 cm

SHORTBREAD

Ingredients Total weight: ~ 231 g 100%

• All-purpose flour 100 g 43%

• Butter 82% 55 g 24%
• Icing sugar 40 g 17%
• Almond powder 15 g 6%
• Sea salt 1g <1%
• Whole eggs 20 g 9%

1. Add the sifted dry ingredients: icing sugar, flour, almond powder
and sea salt in a bowl of a stand mixer.

TIP
• Instead of almond powder, you can use any nut powder of
your choice.

2. Add the cold diced butter and start to mix with a paddle attachment
at low speed, until the mixture resembles wet sand. It should take
about 2–3 minutes.

3. Add the whole eggs all at once and continue mixing at low speed
until combined. The dough should be smooth and soft.

4. Roll the dough into a layer 2–3 mm thick between two sheets of
parchment paper. Remove the parchment paper from one side.

5. Bake the dough in an oven preheated to 150 °C / 302 °F for

about 15–20 minutes until golden.

6. Let the shortbread cool down at room temperature, it should

take about 30 minutes. Then break it into pieces and grind it into
powder in a food processor.

TIP
• If you do not have a food processor, you can chop the
shortbread with a knife, crush it with a rolling pin or blitz it in
a coffee grinder as an alternative. After this, you should sift it
to get the fine powder.

4
 Banoffee Pie
for 1 pie d=18 cm and h=2.5 cm

PIE CRUST

Ingredients Total weight: ~ 254 g 100%

• Shortbread crumbs 190 g 76%

• Butter 82% 32 g 12%
• Caramelized white chocolate 32 g 12%

1. Melt the chocolate by heating it to 30–35 °C / 86–95 °F in

a microwave oven and add it to the room temperature butter
(16–18 °C / 61–64 °F). Mix them until smooth.

2. Add the shortbread crumbs to the chocolate-butter mixture.

Mix everything well with a silicone spatula. The shortbread mixture
should stay crumbly, yet when you press on it, it should come
together and hold its shape.

3. Transfer the crumbly mixture into a fluted springform pan d=18 cm

and h=2–2.5 cm. Distribute the crumbs in an even layer and press
on it with the bent spoon against the mold sides and bottom,
in order to shape the pie crust.

4. Transfer the pie crust into the freezer for about 5 minutes or
the fridge for 10–15 minutes to stabilize.

5
 Banoffee Pie
for 1 pie d=18 cm and h=2.5 cm

VANILLA CARAMEL

Ingredients Total weight: ~ 417 g 100%

• Glucose/corn syrup 60 g 14%

• Sugar 60 g 14%
• Whipping cream 35% 170 g 41%
• Water 20 g 5%
• Butter 82% 55 g 13%
• Sea salt 2g <1%
• Gelatin mass 15 g 4%
• Sweetened condensed milk 35 g 8%
• Vanilla ½ pod

1. Add the butter, whipping cream, condensed milk, sea salt

and vanilla seeds to a saucepan, heat the mixture over medium
heat and bring it to 80 °C / 176 °F or to a boil. Take it off the heat
and set aside.

2. Combine water, glucose syrup and sugar in a separate

saucepan. Warm the mixture over medium heat until sugar
melts. Then let the mixture caramelize and turn amber in color
(190–195 °C / 374–383 °F).

3. Gradually pour the hot creamy vanilla mixture into the caramel
while stirring vigorously with a whisk – be careful as the caramel
will be boiling hot.

4. Occasionally stirring with a whisk, reheat the caramel until it

reaches 105 °С / 221 °F. Remove the saucepan from the heat.

5. Add the gelatin mass directly into the saucepan and mix with
a whisk until dissolved. Strain the caramel into a measuring cup
and process the mixture thoroughly with a hand blender for about
1 minute. Make sure not to let any bubbles form – this will ensure
a smooth, glossy caramel.

6. Cover the caramel with cling film touching the surface and let it
cool down at room temperature.

7. Use the caramel as soon as it reaches 30 °С / 86 °F. Alternatively,

the finished caramel can be stored in the fridge in an airtight
container for up to 14 days. If you store the caramel, heat it to the
desired temperature and process with a hand blender until smooth
before use.

6
 Banoffee Pie
for 1 pie d=18 cm and h=2.5 cm

CARAMELIZED BANANA

Ingredients

• Banana 1 pc
• Brown sugar 15 g

1. Peel the banana and cut it into circles 5 mm thick. Dip one side
of each banana slice into the brown sugar.

2. Place the banana slices onto a baking tray lined with a silicone mat
with the sugared side up.

3. Bake the bananas in a preheated oven at 180 °C / 356 °F for

about 8–10 minutes until the sugar caramelizes.

TIP
• The recipe uses the fan-assisted oven, but if you have
a conduction oven with top and bottom heating, simply
increase the temperature by 5–10°C / 41–50°F.

4. Take the caramelized bananas out of the oven and let them
cool down at room temperature.

ASSEMBLING THE PIE CRUST

Ingredients

• Stabilized pie crust

• Vanilla caramel
• Caramelized banana

1. Take the stabilized pie crust out of the freezer or fridge.

2. Pour the vanilla caramel into the crust filling it half-full.

3. Arrange the caramelized banana slices on top of the caramel,

slightly dipping them into it.

4. Place the pie crust with the caramel into the fridge for about 1 hour,
until the caramel sets.

7
 Banoffee Pie
for 1 pie d=18 cm and h=2.5 cm

VANILLA MOUSSE

Ingredients Total weight: ~ 568 g 100%

• White chocolate 33% 128 g 23%

• Milk 3.2% 114 g 20%
• Cocoa butter 14 g 2%
• Gelatin mass 42 g 7%
• Whipping cream 35% 270 g 48%
• Banana 1 pc
• Vanilla ½ pod

1. Pour the milk into a saucepan. Add gelatin mass and vanilla seeds,
then place it on medium heat until it reaches 80 °C / 176 °F or bring
it to a boil.

2. Meanwhile, melt the white chocolate by heating to 35–40 °C /

95–104 °F in a microwave oven. Place the melted chocolate and
cocoa butter into a measuring cup.

3. Pour the hot milk mixture on top of the chocolate and cocoa butter.
Process the mixture with a hand blender until a smooth emulsion
is obtained.

4. Transfer the ganache into a large bowl and let it cool down to
25–27 °C / 77–81 °F.

5. Meanwhile, pour the cold whipping cream into the bowl of a stand
mixer and whip it using a whisk attachment for several minutes,
until soft peaks form.

6. Once the chocolate emulsion cools to around 25 °C / 77 °F,

gradually fold in the whipped cream, while gently stirring it
with a spatula.

7. Wrap the bottom of the cake ring d=16 cm and h=4 cm with
cling film. Place the lined ring onto a tray with a silicone mat.

8. Peel the banana and cut it into slices 2–3 mm in thickness.

9. Arrange the banana slices inside the ring, placing them close
to one another.

10. Pour some mousse on top of the banana layer. Then add more
mousse on top to obtain a mousse layer about 2 cm thick.
Smooth the surface of the mousse with an offset spatula and tap
the tray gently, so the mousse fills the gaps between banana slices.

11. Place the mold with the mousse into the freezer for about
3–4 hours until the mousse is completely frozen.
8
 Banoffee Pie
for 1 pie d=18 cm and h=2.5 cm

ASSEMBLING AND DECORATING THE BANOFFEE PIE

Ingredients

• Frozen pie crust with the caramel and banana layer

• Frozen mousse layer
• Stabilized vanilla whipped ganache
• Neutral gel
• Banana 1 pc
• Brown sugar Sufficient quantity
• Vanilla powder Sufficient quantity

1. Take the frozen mousse out from the freezer. Peel off the cling film
from the mousse layer and remove the cake ring by gently warming
it with a heat gun.

2. Take the frozen pie crust out of the freezer. Remove the pan from
the pie crust by pushing it out from the bottom.

3. Using an offset spatula, transfer the frozen mousse layer into the
pie crust on top of the caramel.

4. Heat the neutral gel to 60 °C / 140 °F before use. Dilute it with

a little water if needed. Coat the mousse layer with a thin layer of
the neutral gel using a pastry brush.

5. Place the stabilized ganache to the bowl of a stand mixer and,

using a whisk attachment, whip it at medium speed until it obtains
a smooth and voluminous texture. Transfer it into a piping bag fitted
with a round tip d=14 mm.

6. Pipe the ganache domes along the pie edge to close the gap
between the mousse and the pie crust.

7. Peel the banana and cut it into slices 3 mm thick. Using a round
piping tip d=17 mm, trim off the slices, to obtain neat circles.

8. Arrange the banana slices on a tray and sprinkle them in a thin

layer with brown sugar using a sifter, then caramelize the sugar
using a blow torch.

9. Top every second ganache dome with a caramelized banana slice.

Then sprinkle the domes without any banana slices with some
vanilla powder with the help of a sifter.

10. Place the assembled banoffee pie into the fridge for about
1–2 hours to defrost.

11. Store the pie in the fridge for up to 3 days.

9
www.kica-academy.com +38 (096) 002 38 98 info@kica-online.com

Copyright©2024 International Pastry Academy KICA, All rights reserved. Photo credit: Dmytro Khoroshaiev