Banana Pecan Dacquoise

Name: Banana Pecan Dacquoise
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 12 servings Banana caramel; 4 ripe bananas, chopped; 1 Tbsp butter; 2 Tbsps butter; 1 Tbsp light corn syrup; 2 Tbsps cornstarch; 6 larges egg whites; 4 larges egg yolks; 3 Tbsps flour; 12 servings Pastry cream; 710 milliliters toasted pecan halves, divided; 12 servings Nut meringues; 3 firm-ripe bananas; 0 teaspoons salt; 1 pinch Pinch of salt; 59 milliliters sugar; 237 milliliters sugar; 315 milliliters sugar, divided; 1 vanilla bean, split lengthwise; 59 milliliters whipping cream; 237 milliliters whipping cream; 237 milliliters whole milk; 12 servings Assembly

Banana Pecan Dacquoise might be just the main course you are searching for. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 918 calories, 15g of protein, and 45g of fat each. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up salt, sugar, whipping cream, and a few other things to make it today. To use up the egg whites you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Make banana caramel: In a medium saucepan, bring sugar, corn syrup, and 1/4 cup water to a boil over high heat (do not stir). When sugar starts to darken in 1 spot, carefully swirl pan to caramelize evenly until medium amber in color.

Ingredients you will need

Corn Syrup

Caramel

Banana

Sugar

Water

Equipment you will use

Sauce Pan

Frying Pan

Add bananas and cream (mixture will bubble up furiously); stir to mix. Reduce heat and simmer, stirring occasionally, about 30 minutes. Stir in butter.

Ingredients you will need

Banana

Butter

Cream

Let cool, then chill airtight at least 2 hours.

Make pastry cream: In a small pan, heat milk and vanilla bean over high heat until starting to boil.

Ingredients you will need

Pastry Cream

Vanilla Bean

Milk

Equipment you will use

Frying Pan

Remove from heat and let sit 15 minutes.

Whisk sugar, flour, and salt together in a small bowl.

Ingredients you will need

All Purpose Flour

Sugar

Salt

Equipment you will use

Whisk

Bowl

Whisk in egg yolks, then gradually whisk in warm milk mixture.

Ingredients you will need

Egg Yolk

Milk

Equipment you will use

Whisk

Put mixture in pan and cook over medium heat, whisking constantly. When mixture boils, cook 2 more minutes, whisking (it should be very thick and stiff).

Equipment you will use

Whisk

Frying Pan

Remove from heat, stir in butter, and remove vanilla bean.

Ingredients you will need

Vanilla Bean

Butter

Transfer pastry cream to an 8- or 9-in. baking pan and lay a piece of plastic wrap directly on surface to prevent a skin from forming. Chill at least 1 hour.

Ingredients you will need

Pastry Cream

Wrap

Equipment you will use

Plastic Wrap

Baking Pan

Make meringues: Preheat oven to 30

Equipment you will use

Oven

Place a 9-in. plate or cake pan on a piece of parchment paper (waxed paper won't work) and trace around plate with a pen or pencil.

Equipment you will use

Baking Paper

Cake Form

Lay paper on a greased baking sheet, mark side down. Repeat with 2 more pieces of parchment and 2 more baking sheets.

Equipment you will use

Baking Sheet

Reserve 1 cup of the nicest-looking pecan halves for garnish. Put remaining 2 cups pecans, 2/3 cup sugar, and the cornstarch in the bowl of a food processor. Pulse until mixture is fine and crumbly, about 30 seconds.

Ingredients you will need

Pecans

Corn Starch

Sugar

Equipment you will use

Food Processor

Bowl

Pour into a large bowl.

Equipment you will use

Bowl

Put egg whites and salt in the bowl of a stand mixer and whisk on medium speed until white and foamy. Increase speed to high and slowly sprinkle in remaining 2/3 cup sugar. Keep whisking until stiff peaks form. Using a rubber spatula, fold into nut mixture.

Ingredients you will need

Egg Whites

Sugar

Salt

Equipment you will use

Whisk

Stand Mixer

Spatula

Bowl

Using spatula, dollop meringue into centers of parchment circles, dividing evenly. With an offset metal spatula, spread meringue outward to edge of circles.

Ingredients you will need

Spread

Equipment you will use

Spatula

Bake meringues, in 2 batches if needed, until golden brown and crisp, about 45 minutes.

Equipment you will use

Oven

Let cool completely on pans.

Assemble dacquoise: In the bowl of a stand mixer, whisk cream until it just holds a peak (it shouldn't be too stiff).

Ingredients you will need

Cream

Equipment you will use

Stand Mixer

Whisk

Bowl

Whisk half the whipped cream into chilled pastry cream.

Ingredients you will need

Whipped Cream

Pastry Cream

Equipment you will use

Whisk

Peel parchment from meringues. Set 1 meringue in the center of a cake stand and spread with half the pastry cream. Spoon on half the banana caramel. Quarter 1 banana lengthwise and lay on top. Repeat with second meringue, remaining pastry cream and caramel, and another banana.

Ingredients you will need

Pastry Cream

Caramel

Banana

Spread

Set last meringue on top and dollop remaining whipped cream in the center. Quarter last banana lengthwise and lay over cream.

Ingredients you will need

Whipped Cream

Banana

Cream

Sprinkle with half the reserved pecan halves and put the rest in a small bowl to pass at the table.

Ingredients you will need

Pecan Halves

Equipment you will use

Bowl

Serve immediately, using a serrated knife to cut slices.

Equipment you will use

Serrated Knife

Make ahead: It's easier to create this dessert if you make all the components ahead and then assemble them shortly before serving, starting with step Chill banana caramel and pastry cream for up to 4 days. Store meringues airtight at room temperature for up to 2 days.

Ingredients you will need

Pastry Cream

Caramel

Banana