Chapter 2 · The French Laundry Years
Banana Pastry Cream
Banana Pastry Cream
The Story
Ingredients
Makes about 2 cups
Scaled to a home kitchen batch from Jason's original production formula.
Method
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Heat first milk to boiling point and pour over ripe bananas. Cover and let sit overnight.
Next day, gently strain the milk from the bananas without pressing to avoid solids.
Heat banana milk with sugar to boiling point.
Mix yolks with cornstarch and temper into banana milk.
Bring mixture to boil while whisking constantly to cook out starch.
Turn off heat, add yellow food coloring, and mix well.
Pour into container and cover with plastic wrap touching surface to prevent skin.
When cool, pass through fine mesh strainer.
Jason's Notes
Rich banana-flavored pastry cream perfect for banoffee pies or as a filling for various desserts.
The first good note sets the tone.
Keep it practical, specific, and chef-minded. Share what worked, what you changed, and what the next cook should know.