Ingredients

Choux Pastry

• 1c (240g) Water

• 1/2c (125g) Butter, unsalted

• 1 Tbsp (10g) sugar

• 1 3/4c (180g) Flour, all-purpose

• 4-5 Eggs, large, at room temperature

• A pinch of salt

Banana & Vanilla Cream

• 6 Tbsp (100g) Banana Jam

• 2c (500g) Whole Milk, divided

• 3 Egg yolks

• 1/3c (80g) sugar

• 6Tbsp (45g) Cornstarch

• 1 Teaspoon vanilla extract

Other

• 1c (250g) Heavy whipping cream, cold

• 3Tbsp (50g) BRINS Banana Jam

Directions:

Make Choux Pastry Shell

1. In a small saucepan combine water, butter,

2. sugar & salt. Melt the butter and bring the mixture to simmer, stirring occasionally.

3. Once simmering, add flour all at once. Keep stirring the flour & water mixture for 2-3 minutes until it’s completely incorporated & you can’t see any dry flour bits. The dough should come together into a soft ball & you should see white film covering the sides of the saucepan. Take it off the heat and wait for the dough to cool down (until warm but not hot to touch).

4. Once cool to touch, start with adding 4 whole beaten eggs in several additions until the dough reaches pipeable consistency. You might need to add another egg to reach desirable consistency. The dough should not be tearing when dropped down from the spatula but it should slowly fall in a single line.

5. Preheat the oven to 390° Fahrenheit. Pipe an 8 or 9-inch circle of the dough on a sheet pan lined with parchment paper & lightly sprinkle with some water drops before placing it into the oven.

6. Bake for 25-30 or until the pastry shell is puffed & golden brown on top. Let your pastry cool down completely before slicing it in half

Make Banana Vanilla Cream

1. Start with warming up 1 1/2c of milk on a stove over medium low heat.

2. In a separate mixing bowl whisk together the remaining 1/2c milk, egg yolks, sugar, cornstarch & vanilla .

3. Once the milk is simmering, pour a little bit of hot milk into the egg mixture to temper & hand-whisk throughly.

4. Pour the egg-mixture back into the simmering milk, whisking vigorously to prevent lumps from forming.

5. Cook the cream until the mixture thickens , 3-4 minutes.

6. Transfer to the fridge to cool down completely. Cover with a plastic wrap touching the surface to prevent from forming a thick skin.

7. Once well chilled, mix in Banana Jam to the fully combine.

Make Whipped Cream

1. Whisk cold heavy cream w/ electric mixer until stiff peaks form, around 5 minutes

Assemble

1. Divide a choux pastry shell into two halves horizontally using a bread knife.

2. Spread well-chilled banana vanilla cream on the bottom layer of the choux shell and cover with another half of the pastry shell and press gently.

3. Spread or scoop freshly whipped cream on top & drizzle with some BRINS Banana Jam. Serve immediately or let it sit for a couple more hours in the fridge.

*Consume within three days and store in the fridge

**Note: you can assemble the pie in a round springform for easier manipulation and to hold a nicer shape especially if you plan to travel with the pie.

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This recipe was created by Lenka Gengelova who focuses on reinventing the traditional Slovak baking she grew up with. Taking inspiration from her family recipes she infuses modern techniques with tradition for wholly unique creations. Learn about Lenka & find more recipes on her blog Wondering Senses.