Spent most of my morning making this pie, only to have it implode on
me. I obviously didn't cook the pastry cream long enough. It was very
thick when I put it in the fridge to chill, so I don't know what went
wrong. Next time, and there will be a next time, I'll cook the hell
out of it, then it might stand up. I knew I was in trouble when I
started assemblying the pie.

It is really delicious and the crust alone was worth the effort. The
recipe calls for peanuts but I used pecans.

If you have any helpful suggestions as to how I can make a better
pastry cream I'd appreciate it.

Here's the link to the pie recipe
http://www.bonappetit.com/recipes/20...ourbon-caramel

or
http://tinyurl.com/6oslavs

It looks and tastes great, but since it imploded, I'm serving it in
bowls and renaming it; Banana Pudding with pecan crust bits and
Bourbon Caramel Sauce.


Here are the photos of it.
http://www.flickr.com/photos/koko181/9177444283/

Here it is sliced, now you can see what I mean.
http://www.flickr.com/photos/koko181/9177444193/

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

On Sunday, June 30, 2013 4:22:10 PM UTC-7, wrote:

I don't care if it imploded or not......it looks fabulous....bet it tastes that way too !!

I'd eat it !!!

ImStillMags wrote:
>
> On Sunday, June 30, 2013 4:22:10 PM UTC-7, wrote:
>
> I don't care if it imploded or not......it looks fabulous....bet it tastes that way too !!
>
> I'd eat it !!!

I agree! Her pie looks even better than the picture on the recipe page. YUM!

G.

On 6/30/2013 5:22 PM, wrote:
>
> Spent most of my morning making this pie, only to have it implode on
> me. I obviously didn't cook the pastry cream long enough. It was very
> thick when I put it in the fridge to chill, so I don't know what went
> wrong. Next time, and there will be a next time, I'll cook the hell
> out of it, then it might stand up. I knew I was in trouble when I
> started assemblying the pie.
>
> It is really delicious and the crust alone was worth the effort. The
> recipe calls for peanuts but I used pecans.
>
> If you have any helpful suggestions as to how I can make a better
> pastry cream I'd appreciate it.
>
> Here's the link to the pie recipe
> http://www.bonappetit.com/recipes/20...ourbon-caramel
>
> or
> http://tinyurl.com/6oslavs
>
> It looks and tastes great, but since it imploded, I'm serving it in
> bowls and renaming it; Banana Pudding with pecan crust bits and
> Bourbon Caramel Sauce.
>
>
> Here are the photos of it.
> http://www.flickr.com/photos/koko181/9177444283/
>
> Here it is sliced, now you can see what I mean.
> http://www.flickr.com/photos/koko181/9177444193/
>
> koko
> --
> Food is our common ground, a universal experience
> James Beard
>
> www.kokoscornerblog.com
>

This is what qualifies as a mistake in your kitchen?

Zounds.

You set the bar rather high for the rest of us.

> wrote in message
...


> It looks and tastes great, but since it imploded, I'm serving it in
> bowls and renaming it; Banana Pudding with pecan crust bits and
> Bourbon Caramel Sauce.
>
>
> Here are the photos of it.
> http://www.flickr.com/photos/koko181/9177444283/
>
> Here it is sliced, now you can see what I mean.
> http://www.flickr.com/photos/koko181/9177444193/
>
> koko

I bet it was wonderful!!!

Cheri

On Sun, 30 Jun 2013 16:39:14 -0700 (PDT), ImStillMags
> wrote:

>On Sunday, June 30, 2013 4:22:10 PM UTC-7, wrote:
>
>I don't care if it imploded or not......it looks fabulous....bet it tastes that way too !!
>
>I'd eat it !!!

Thanks. It does taste wonderful, that's why I'm not giving up on the
pastry cream part of it.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

On Sun, 30 Jun 2013 19:47:02 -0400, Gary > wrote:

>ImStillMags wrote:
>>
>> On Sunday, June 30, 2013 4:22:10 PM UTC-7, wrote:
>>
>> I don't care if it imploded or not......it looks fabulous....bet it tastes that way too !!
>>
>> I'd eat it !!!
>
>I agree! Her pie looks even better than the picture on the recipe page. YUM!
>
>G.

Thank you Gary.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

On Sun, 30 Jun 2013 17:55:10 -0600, casa bona > wrote:

>On 6/30/2013 5:22 PM, wrote:
>>
>> Spent most of my morning making this pie, only to have it implode on
>> me. I obviously didn't cook the pastry cream long enough. It was very
>> thick when I put it in the fridge to chill, so I don't know what went
>> wrong. Next time, and there will be a next time, I'll cook the hell
>> out of it, then it might stand up. I knew I was in trouble when I
>> started assemblying the pie.
>>
>> It is really delicious and the crust alone was worth the effort. The
>> recipe calls for peanuts but I used pecans.
>>
>> If you have any helpful suggestions as to how I can make a better
>> pastry cream I'd appreciate it.
>>
>> Here's the link to the pie recipe
>> http://www.bonappetit.com/recipes/20...ourbon-caramel
>>
>> or
>> http://tinyurl.com/6oslavs
>>
>> It looks and tastes great, but since it imploded, I'm serving it in
>> bowls and renaming it; Banana Pudding with pecan crust bits and
>> Bourbon Caramel Sauce.
>>
>>
>> Here are the photos of it.
>> http://www.flickr.com/photos/koko181/9177444283/
>>
>> Here it is sliced, now you can see what I mean.
>> http://www.flickr.com/photos/koko181/9177444193/
>>
>> koko
>> --
>> Food is our common ground, a universal experience
>> James Beard
>>
>> www.kokoscornerblog.com
>>
>
>This is what qualifies as a mistake in your kitchen?
>
>Zounds.
>
>You set the bar rather high for the rest of us.

Thank you, I appreciate your kind comment.
I'm just not a pastry cook, I try, but usually fall short.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

On Sun, 30 Jun 2013 17:18:38 -0700, "Cheri" >
wrote:

> wrote in message
.. .
>
>
>> It looks and tastes great, but since it imploded, I'm serving it in
>> bowls and renaming it; Banana Pudding with pecan crust bits and
>> Bourbon Caramel Sauce.
>>
>>
>> Here are the photos of it.
>> http://www.flickr.com/photos/koko181/9177444283/
>>
>> Here it is sliced, now you can see what I mean.
>> http://www.flickr.com/photos/koko181/9177444193/
>>
>> koko
>
>I bet it was wonderful!!!
>
>Cheri

It really is. Even with the implode it was worth it. I'm not giving up
though.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

On 6/30/2013 9:27 PM, wrote:
> On Sun, 30 Jun 2013 17:55:10 -0600, casa bona > wrote:
>
>> On 6/30/2013 5:22 PM, wrote:
>>>
>>> Spent most of my morning making this pie, only to have it implode on
>>> me. I obviously didn't cook the pastry cream long enough. It was very
>>> thick when I put it in the fridge to chill, so I don't know what went
>>> wrong. Next time, and there will be a next time, I'll cook the hell
>>> out of it, then it might stand up. I knew I was in trouble when I
>>> started assemblying the pie.
>>>
>>> It is really delicious and the crust alone was worth the effort. The
>>> recipe calls for peanuts but I used pecans.
>>>
>>> If you have any helpful suggestions as to how I can make a better
>>> pastry cream I'd appreciate it.
>>>
>>> Here's the link to the pie recipe
>>> http://www.bonappetit.com/recipes/20...ourbon-caramel
>>>
>>> or
>>> http://tinyurl.com/6oslavs
>>>
>>> It looks and tastes great, but since it imploded, I'm serving it in
>>> bowls and renaming it; Banana Pudding with pecan crust bits and
>>> Bourbon Caramel Sauce.
>>>
>>>
>>> Here are the photos of it.
>>> http://www.flickr.com/photos/koko181/9177444283/
>>>
>>> Here it is sliced, now you can see what I mean.
>>> http://www.flickr.com/photos/koko181/9177444193/
>>>
>>> koko
>>> --
>>> Food is our common ground, a universal experience
>>> James Beard
>>>
>>> www.kokoscornerblog.com
>>>
>>
>> This is what qualifies as a mistake in your kitchen?
>>
>> Zounds.
>>
>> You set the bar rather high for the rest of us.
>
> Thank you, I appreciate your kind comment.
> I'm just not a pastry cook, I try, but usually fall short.
>
> koko
> --
> Food is our common ground, a universal experience
> James Beard
>
> www.kokoscornerblog.com
>

You rock - period.

Keep on keeping on.

> wrote in message
...
> On Sun, 30 Jun 2013 17:18:38 -0700, "Cheri" >
> wrote:
>
> wrote in message
. ..
>>
>>
>>> It looks and tastes great, but since it imploded, I'm serving it in
>>> bowls and renaming it; Banana Pudding with pecan crust bits and
>>> Bourbon Caramel Sauce.
>>>
>>>
>>> Here are the photos of it.
>>> http://www.flickr.com/photos/koko181/9177444283/
>>>
>>> Here it is sliced, now you can see what I mean.
>>> http://www.flickr.com/photos/koko181/9177444193/
>>>
>>> koko
>>
>>I bet it was wonderful!!!
>>
>>Cheri
>
> It really is. Even with the implode it was worth it. I'm not giving up
> though.
>
> koko

I know you won't and I know you'll succeed in making it just the way you
want it. I really enjoy your recipes and they way you present them with the
steps you take. Everything always looks so good.

Cheri

On 2013-06-30, > wrote:
>
> Spent most of my morning making this pie, only to have it implode on
> me.

Looks like yer basic crème patisserie recipe and should work. I do
recall an episode of The Great Chefs (loved that series) where the
pastry chef was making a crème patisserie filled glazed fruit tart.
He showed a handy trick where he added a sheet of flavorless gelatin
to the crème to stabilize it.

http://tinyurl.com/o4vapwz

nb

On 1 Jul 2013 13:43:29 GMT, notbob > wrote:

>On 2013-06-30, > wrote:
>>
>> Spent most of my morning making this pie, only to have it implode on
>> me.
>
>Looks like yer basic crème patisserie recipe and should work. I do
>recall an episode of The Great Chefs (loved that series) where the
>pastry chef was making a crème patisserie filled glazed fruit tart.
>He showed a handy trick where he added a sheet of flavorless gelatin
>to the crème to stabilize it.
>
>http://tinyurl.com/o4vapwz
>
>nb

Thank you nb. I'm open to all suggestions.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

On Sun, 30 Jun 2013 22:57:37 -0600, casa bona > wrote:

>On 6/30/2013 9:27 PM, wrote:
>> On Sun, 30 Jun 2013 17:55:10 -0600, casa bona > wrote:
>>
>>> On 6/30/2013 5:22 PM, wrote:
>>>>
>>>> Spent most of my morning making this pie, only to have it implode on
>>>> me. I obviously didn't cook the pastry cream long enough. It was very
>>>> thick when I put it in the fridge to chill, so I don't know what went
>>>> wrong. Next time, and there will be a next time, I'll cook the hell
>>>> out of it, then it might stand up. I knew I was in trouble when I
>>>> started assemblying the pie.
>>>>
snippage

>
>You rock - period.
>
>Keep on keeping on.

Thanks for the encouragement. ;-)

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

On Sun, 30 Jun 2013 22:12:15 -0700, "Cheri" >
wrote:

> wrote in message
.. .
>> On Sun, 30 Jun 2013 17:18:38 -0700, "Cheri" >
>> wrote:
>>
> wrote in message
...
>>>
>>>
>>>> It looks and tastes great, but since it imploded, I'm serving it in
>>>> bowls and renaming it; Banana Pudding with pecan crust bits and
>>>> Bourbon Caramel Sauce.
>>>>
>>>>
>>>> Here are the photos of it.
>>>> http://www.flickr.com/photos/koko181/9177444283/
>>>>
>>>> Here it is sliced, now you can see what I mean.
>>>> http://www.flickr.com/photos/koko181/9177444193/
>>>>
>>>> koko
>>>
>>>I bet it was wonderful!!!
>>>
>>>Cheri
>>
>> It really is. Even with the implode it was worth it. I'm not giving up
>> though.
>>
>> koko
>
>I know you won't and I know you'll succeed in making it just the way you
>want it. I really enjoy your recipes and they way you present them with the
>steps you take. Everything always looks so good.
>
>Cheri

Thank you Cheri, the downside to this is, y'all will be subjected to
my experiments. ;-)

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

On 2013-07-01, > wrote:

> Thank you nb. I'm open to all suggestions.

No problemo.

As I recall, he soaked the gelatin sheet in water till it was all limp
and malleable and then mixed it into the crème while the crème was
still pretty warm from cooking. The tart shell was made with pre-made
puff pastry and after assy, it all went in the fridge to chill prior
to serving, so it set up nicely.

I wish they'd rerun that series. I learned sooo much and still make a
couple of the recipes. It went on for years and kept getting bigger
and better. You can now download single 1/2 hr episodes for $.99 ea,
which is great, but there are so many episodes the choice is
staggering. The first series was Great Chefs of San Francisco. It
only had about a doz episodes. I even had the spiral cookbook. Later
series grew to over 100 eps! The TV specials look like the best
bang-fer-buck deals.

http://www.greatchefs.com/downloads/

I haven't a clue which series and/or episode this particular pastry
chef was in, so I can't help in that way.

nb

On 2 Jul 2013 00:52:55 GMT, notbob > wrote:

>On 2013-07-01, > wrote:
>
>> Thank you nb. I'm open to all suggestions.
>
>No problemo.
>
>As I recall, he soaked the gelatin sheet in water till it was all limp
>and malleable and then mixed it into the crème while the crème was
>still pretty warm from cooking. The tart shell was made with pre-made
>puff pastry and after assy, it all went in the fridge to chill prior
>to serving, so it set up nicely.
>
>I wish they'd rerun that series. I learned sooo much and still make a
>couple of the recipes. It went on for years and kept getting bigger
>and better. You can now download single 1/2 hr episodes for $.99 ea,
>which is great, but there are so many episodes the choice is
>staggering. The first series was Great Chefs of San Francisco. It
>only had about a doz episodes. I even had the spiral cookbook. Later
>series grew to over 100 eps! The TV specials look like the best
>bang-fer-buck deals.
>
>http://www.greatchefs.com/downloads/
>
>I haven't a clue which series and/or episode this particular pastry
>chef was in, so I can't help in that way.
>
>nb

Dang, I almost bought some gelatin sheets when I was at Surfas a few
weeks ago. <kicking self>
Thanks for the link, I'll hunt it up.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com