cinnamon cardamom buns

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this past summer, I spent a few days in copenhagen. right down the street from our airbnb was one of copenhagen’s famous bakeries, meyers bageri. each morning, there would be a queue out the door and if we came after 10am, they’d be sold out of just about everything! (so much for sleeping in on vacation.) I loved their fluffy, buttery kanelsnurrer, especially the blueberry version.

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spiral spire at vor frelsers kirke in christianhavn.

since then, I’ve tried a few times now to recreate those pastries. most recipes I’ve found have a denser bread base that is then twisted into a beautiful, chewy cinnamon cardamom cookie-bread hybrid. (I think it might be based on the swedish version of the pastry.) they were good, but not quite what I was looking for.

while “leafing through” the ebook version of steffi knowles-dellner’s lagom, I saw that she included both a kanelsnurre and a blueberry kanelsnurre recipe (called kanel & kardamummabullar in her book) and was instantly reminded of meyers bageri. I’m happy to report that her recipe is definitely the closest I’ve found to what I experienced in copenhagen. the recipe itself was relatively painless, requiring two rise times but very little in the way of complex pastry skills, and the result is so, so good. I loved them so much, I ate three straight out of the oven!

the other pastry I loved in copenhagen was the tebirke, but my last attempt was so time-consuming and traumatic, I’m not sure I’ll tackle it for the next year. in the meanwhile, I guess I’ll just have content myself with these excellent kanelsnurrer.

makes 24 buns

dough
150g (2/3 cup) butter
500ml (generous 2 cups) milk
50g fresh yeast (or 1 tbsp + 2 tsp active dry yeast)
125g (scant 3/4 cup) granulated sugar
2 tsp ground cardamom
635g (5 cups) bread flour (all-purpose will do in a pinch)
1 egg, beaten, for egg wash
filling
55g (4 tbsp) butter, softened
37.5g (3 tbsp) granulated sugar
2 tsp cardamom
1 tbsp cinnamon
sugar glaze
75g (6 tbsp)granulated sugar
100ml (7 tbsp) water

steffi knowles-dellner. lagom: the swedish art of eating harmoniously. london: quadrille publishing limited, 2017.

dough|1 in a small saucepan, melt the butter. pour in the milk and heat until just warm to touch. slowly add and stir in the yeast until dissolved.
2 in a large bowl, combine the sugar, cardamom, 1/2 tsp salt, and flour. add the butter-milk mixture and mix until you have a wet dough.
3 tip the dough onto a lightly floured surface and knead until it comes together. add a bit more flour if the flour is too sticky to knead.
4 return to a clean bowl and sprinkle with flour. cover with a tea towel (or plastic wrap) and let rise in in a warm place for 1 hour, until doubled in size.
5 gently press the dough down a bit, then tip onto a lightly floured surface. knead for a few minutes, adding more flour if the dough is too sticky to knead. when the dough releases from the surface easily, it is ready. cut the dough in half (another way to check if the dough is ready: you should see evenly distributed air bubbles). roll each half out to form a 12×16-in rectangle with the longest side facing you.
filling & assembly|1 in a small bowl, combine the sugar, cinnamon, and cardamom.
2 spread the softened butter over each rectangle, then sprinkle with the sugar-cinnamon mixture.
3 preheat the oven to 450ºF and line several baking sheets with parchment. starting from the left, roll each rectangle tightly and slice into even pieces, about 1 inch thick. pinch or tuck in the ends and place, generously spaced, on the prepared sheets. cover with tea towels or plastic wrap and proof for about 40 minutes, until doubled in size.
4 brush with beaten egg and bake for 8-10 minutes, until golden. allow to cool on a wire rack.
glaze|1 while the buns bake, combine granulated sugar and water in a small saucepan. without stirring, bring to a simmer. continue to simmer for a few more minutes, then allow to cool slightly before brushing them over the buns as soon as they come out of the oven.

 

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zucchini bread

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baking has always been my stress reliever, and it’s much needed this week. I’ve had two zucchinis languishing in my fridge for a while, and figured I’d kill two birds with one stone and bake them into something. I have to say, zucchini bread does not fill me with the same joy that banana bread does (which may be why it’s taken me a while to get around to baking this loaf), but this recipe by tartine bakery, made with apricot preserves, is delightful, a lighter loaf that pairs wonderfully with black tea.

I will also say I did find that I had used a lot of kitchen gear at the end of this recipe – three bowls, one box grater, wooden spoon, whisk, and liquid measuring cup, and all of my cup, tablespoon and teaspoon measurements. normally, doing dishes is also a relaxing activity, and late last night, I suppose it was…relaxing…mostly tiring. anyways, I did sleep better than I have in a while last night!


makes one 9•5-in loaf

270g (1 3/4 cup + 2 tbsp) all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
2 large eggs
1/2 cup + 2 tbsp vegetable oil
150g (3/4 cup) sugar
115g (1/2 cup) apricot preserves (or orange marmalade)
285g (2 1/2 cup) grated zucchini
1/2 tsp salt
115g (1 cup) walnuts, toasted and coarsely chopped
2 tbsp sugar for dusting

elisabeth m. prueitt and chad robertson. tartine. san francisco: chronicle books, 2006.

1 preheat oven to 350ºF. lightly grease a 9x5in loaf pan and line with parchment paper.
2 in a bowl, sift together flour, baking powder, baking soda, and cinnamon. set aside.
3 in another mixing bowl, beat together the sugar and eggs on medium speed until light and fluffy (~5 minutes). (if using a handheld mixer, the same step will take ~8 minutes.)
4 on low speed, slowly drizzle in the oil. don’t pour the oil in all at once; add it slowly so that it incorporates into the eggs and doesn’t deflate the air beaten into the batter. add the marmalade, grated zucchini, and salt, and beat on low until just combined.
5 using a rubber spatula, fold the flour mixture and nuts into the egg mixture until thoroughly combined. no flour streaks should be visible, and the nuts should be evenly distributed. pour the batter into the prepared loaf pan and smooth the top. sprinkle evenly with sugar.
6 bake for 60-70 minutes, until golden brown on top and center springs back when pressed. let cool on the pan on a wire rack for at least 30 minutes, then remove it from the pan to finish cooling.
7 the zucchini bread can be stored, tightly wrapped, in the refrigerator for up to 5 days.

*the batter must be baked immediately after mixing. otherwise, the sugar with macerate with the zucchini, pull out all the moisture, and make the batter very watery.

matcha cheesecake

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the other day, my sister asked me for a matcha cheesecake recipe. after a busy june, I jumped at the chance to tie on my apron and pull out the kitchenaid for some recipe testing. I had also encountered some recent inspiration while dining at susanna foo’s newest venture, suga, when I had the chance to meet susanna foo herself and gain some insight into her mentality as a chef.

two decades ago, susanna foo’s eponymous restaurant in philly redefined chinese food in america, educating americans who were lucky enough to dine at her restaurant about the true pinnacles of chinese cuisine (with some french flair) during a time when most americans thought chinese cuisine consisted of moo shu pork and general tso’s chicken. to this day, one of my favorite dishes remains her take on squirrel fish (松鼠桂鱼), and my father owns and heavily uses her cookbooks.

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while sitting at the table next to ours, susanna foo tasted the potstickers, which she ate with no sauces or garnishes. she then critiqued the humble dish in the way only a serious, trained chef can – she noted they lacked salt, and that they were not juicy enough. until she mentioned it, I had thought the dumplings were honestly quite good, but when she pointed it out, I too began to note the nuances. after leaving the restaurant that night, I continued to reflect on the restless nature of good chefs as they constantly search for that perfect flavor and texture profile. even at the age that most people begin to think about retirement, susanna was still tasting, taking notes, and thinking of ways to improve.

while I will never pretend to have the training or the palate of a professional – as demonstrated by the ever-present cracks on my cheesecakes – I am constantly in awe of their commitment to improvement and can only hope that I’ve learned something from them.

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makes one 9-inch cheesecake

cookie crust
1 1/4 cups chocolate cookie crumbs (I used ~20-24 oreos, cream scraped off)
1 1/2 tbsp granulated sugar
1/4 tsp kosher salt
4 tbsp unsalted butter, melted and cooled slightly
cheesecake
680 g cream cheese, room temperature
113.5 g crème fraîche, divided
2 tbsp culinary-grade matcha powder
350 g granulated sugar
4 large eggs
1/4 tsp vanilla extract
pinch of salt
swirl
28 g crème fraîche
1 tsp matcha powder
1 tbsp powdered sugar

adrianna adarme. matcha swirl cheesecake. a cozy kitchen. 10 june 2015. accessed 7 july 2017.

cookie crust|1 preheat oven to 350ºF. in a small bowl, mix together the cookie crumbs, sugar, salt, and melted butter.
2 add the crust mixture into a 9-inch springform pan and press evenly onto the bottom of the pan until packed tightly.
3 bake for 8-10 minutes, then remove from the oven and cool completely. wrap the bottom of the spring form pan in foil to waterproof it.
cheesecake|1 in a small bowl, whisk together the matcha with 28g of crème fraîche until all the matcha lumps are gone.
2 in the bowl of a stand mixer fitted with the paddle attachment, add cream cheese and beat until smooth and fluffy (~2 minutes). add the matcha mixture, the remaining crème fraîche (~85 g), and the sugar, and beat until combined.
3 with the mixer on medium, add the eggs one at a time, waiting until each egg is incorporated before adding the next one. add the vanilla extract and salt.
swirl|1 in a small bowl, whisk together the crème fraîche until smooth.
matcha, and powdered sugar
assembly|1 pour the matcha cream cheese filling into the springform pan and smooth out the top with a spatula. make sure it reaches the edges of the pan (I like to give the pan a few hard raps on the countertop).
2 make little dollops of the swirl mixture on the surface of the cheesecake. take a skewer or knife and marble the dollops.
3 place in a roasting pan on the middle rack of the oven, then fill the roasting pan with 2 inches of hot water. bake for 45-50 minutes, rotating once halfway through the baking time, until the cheesecake is set at the edges but still jiggly in the center. (if your cheesecake is browning too fast, tent it with foil.)
4 place on a cooling rack to cool for 30 minutes, then in the fridge to set for at least 3 hours. slice and serve.

tahini chocolate chip cookies

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I recently met a lovely girl from sydney, australia, named holly. we ran into each other while skiing and I spent the next three days winded, quads burning, trying (and failing) to keep up with her. the best part of those hours was our time on the lift because 1. I got to rest(!); 2. holly, like all australians I’ve ever met, was extremely well-traveled and had a whole arsenal of interesting stories; and 3. I just liked listening to her aussie drawl.

I’ve always been intrigued by accents – it’s so strange how the minute someone begins talking, you know whether or not they have an accent, and if you’re especially worldly, you know exactly where their accent is from. and yet, when you talk, your cadences, your pronunciation, your slang all sound completely normal.

people have told me I sound like an american tv show. like I over-pronounce all my vowels and consonants. they tell me that american english sounds like people trying too hard to speak english. to me, new zealand english is clipped, fast, full of dropped sounds. some london accents sound posh and elegant, like how I wish I spoke english, others sound like the “t” and the “r” sounds just don’t exist. actually, in a lot of accents, it seems like the “r” sound disappears. it almost makes me feel like us americans are doing english wrong.

while riding on the lift, holly and I shared a chocolate chip cliff bar with our fellow lift mate, a marathoner from london. while we chatted, I began to think that food and accents actually are quite similar. there are so many variations on the same dish – take chocolate chip cookies, for example. christina tosi of momofuku milk bar throws pretzels and potato chips into hers; jacques torres lets his sit for at least 24 hours before baking. they’re all recognizable as a chocolate chip cookie, yet all clearly distinct.

then, by serendipity, one of my favorite dessert bloggers posted a lovely new spin on a chocolate chip cookie that I just had to try. I’ve had a favorite chocolate chip cookie recipe for a while now, but this recipe really might be my new favorite. in fact, it is so good, tahini may replace peanut butter as my new favorite condiment. and I ate peanut butter sandwiches for lunch every school day in high school. what can I say, I eat like an american tv show too.

choc tahini cookie 1

makes 12 cookies

1/2 cup unsalted butter, room temperature
1/2 cup tahini
1 cup sugar
1 large egg
1 egg yolk
1 tsp vanilla extract
1 cup + 2 tsp all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp kosher salt
1 3/4 cup bittersweet chocolate chips (>60% cocoa; I use ghirardelli 70% cocoa chips)
flaky salt

molly yeh. salted tahini chocolate chip cookies. my name is yeh. 6 jan 2016. accessed 16 jan 2015.

1 in a bowl, cream the butter*, tahini, and sugar until light and fluffy, ~5 minutes. add the egg, egg yolk, and vanilla, then continue mixing for another 5 minutes. (I mixed by hand with a spatula, but you can also use a stand mixer with a paddle attachment.)
2 sift flour, baking soda, baking powder, and salt into a large bowl. using a spatula, fold flour mixture to butter mixture until just combined. fold in chocolate chips.
3 line a baking sheet with parchment paper. using a 2-oz ice cream scoop, scoop 12 dough balls (I just used the standard-size one I have at home and it worked fine.) wrap baking sheet with plastic wrap and place in freezer for at least 12 hours (do not skip!). (if you don’t have enough room in your freezer, you can put them in the fridge until hard enough to move them to a plastic gallon bag without getting squished.) cookie dough can be frozen for up to 6 months.
4 preheat oven to 325ºF and line a baking sheet with parchment paper (or save the parchment paper from before and reuse). space the cookie balls at least 3-in apart to allow for spreading. bake for 13-16 minutes, until just golden brown around the edges. they will still look fairly unbaked in the middle. sprinkle with flaky salt immediately after they come out of the oven. allow to cool for ~20 minutes on the baking sheet (the center will set and finish baking).

*if your butter is not room temperature, melt a bit of it at a time and mix with the butter until it becomes a creamy consistency.

vanilla bean shortbread

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I still remember the first time I read “the love song of j. alfred prufrock.” since I was young, I have been fascinated by the idea of perfection, which morphed later in life into an interest in the literary elevation of the ordinary. in “love song”, eliot captures so many normally inconsequential occurrences, from rolled trousers to thinning hair to life measured in coffee spoons, and imbues them with portentous significance. these moments flow together and against each other into a poem that is at once a dismantling of eternal perfection and a “love song” to the passage of time measured in mundane moments, more specifically to the way that the passing of time slowly but steadily brings about disintegration.

and yet, rather than feel dread, eliot writes with a certain acceptance – after all, the universe inclines naturally towards entropy.

I love too, that in this poem time is not a sequential concept, but instead becomes something more like tangled and bunched string, how at moments we can seem to have enough time left in our lives, or too much; too little, or none at all.

in modern society, the tradition of a formal, mid-afternoon respite has been forgotten by the younger generation. to us, every moment is somehow measured and aging has become something to avoid, to rail against with all of one’s strength. we spin ever-forward, we pause to catch our breath, we commence again.

baking has long been my solace – when I find a free moment, I love to fill my space with the scents of sugar and butter. I roll out some shortbread or cookie dough, I boil a kettle of tea. I sit and I read, and time falls away.

the love song of j. alfred prufrock [excerpt] | by t.s. eliot
there will be time, there will be time
to prepare a face to meet the faces that you meet;
there will be time to murder and create,
and time for all the works and days of hands
that lift and drop a question on your plate;
time for you and time for me,
and time yet for a hundred indecisions,
and for a hundred visions and revisions,
before the taking of the toast and tea.

 
makes one 8•8-in pan

255g (1 cup + 2 tbsp) unsalted butter, very soft
1/2 tsp kosher salt
beans scraped from 1/2 vanilla pod
255g (1 3/4 cup + 2 tbsp) all purpose flour
75g (1/2 cup + 2 tbsp) cornstarch
70g + 55g (1/3 cup + 1/4 cup) granulated sugar, divided

elisabeth m. prueitt and chad robertson. tartine. san francisco: chronicle books, 2006.

1 preheat oven to 325ºF. butter an 8×8-in glass baking pan.
2 place the butter in a mixing bowl. the butter should be soft – with the consistency of mayonnaise. (if it is not, melt small portions of butter and mix into the rest of the butter, repeating until all of the butter is soft.) add salt and vanilla beans to butter and mix well with a wooden spoon until it dissolves completely.
3 sift flour and cornstarch together into a bowl.
4 add 70g granulated sugar (I used vanilla bean-infused sugar to add more vanilla flavor) to the butter and mix until just combined. add flour and fold into the butter just until a smooth dough forms.
5 press dough evenly into prepared baking dish. (the dough should be no more than 2/3-in deep. bake until top and bottom are lightly browned, ~30 min. very gently shake shortbread loose from the sides of the pan (the shortbread is very delicate, so be careful), then place the pan on a wire rack to cool until warm to the touch.
6 sprinkle shortbread with the remaining 55g granulated sugar. tilt the pan so sugar evenly coats the surface, then tip out excess sugar. while the shortcake is still warm, cut shortbread with a thin, sharp knife into 32 rectangular fingers (1-in x 2-in), or whatever dimensions you prefer.
7 chill pan throughly before removing shortbread. using a small offset spatula, gently lift shortbread out of the pan. shortbread will keep in an airtight container in a cool place for ~2 weeks.

rice crispy treats

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a few years ago, I studied abroad in beijing. I had heard about the air quality and imagined that it would look something like los angeles, but the reality, a greyish-yellow fog that often obscured buildings across the street, was unlike anything I had ever experienced before. within days, I had developed a hacking cough that made it nearly impossible to speak in full sentences, a condition that ex-pats termed the “beijing cough”. 

a few weeks later, my cough had finally disappeared and my abroad program held a food preparation contest judged by our chinese professors. my friend and I, both huge dessert fiends, wanted to do something sweet, but in the hot and humid beijing climate, we did not want to use too much heat. we settled on rice krispie treats, trekking to a large carrefour to find marshmallows and rice krispie cereal, then melting it all together in a giant pot we borrowed from a chinese student. we actually ended up winning the contest because our chinese professors had never seen rice krispie treats before and thought they were really exotic and creative!

the contest took place on one of the few sunny days of that summer. the sky was a clear cloudless blue. the night before, a thunderstorm had hit with raindrops so huge, they hurt when they hit my bare skin. we half-joked that the government could control the weather, could create a rainstorm so ferocious that it washed away all the pollution. whether it was true or not, the day after  a thunderstorm in beijing was always clear and blue.

I cannot even remember what my friend and I won – it was probably some coupons to a local bubble tea store. but I do remember eating warm watermelon in the sweltering heat, happy to be able to see across the street for the first time in weeks and feeling like I could breathe again.

in the wake of dangerously high levels of air pollution that have made the city almost unlivable, beijing has issued its first red alert for the first time. and for the first time, the chinese government has put environmental concerns before its emphasis on rapid economic growth through industrialization and signed on to reduce its greenhouse gas emissions.

and here in the northeast, global warming has now made it possible to frolic on a beach in december, then head into the city for some outdoor ice skating (because apparently we still are willing to waste energy for “winter traditions”). so save some energy and add these (super-legitimate chinese teacher’s) award-winning, no-bake rice crispy treats into your holiday sweets repertoire. 

rice crispie

makes one 8•8in pan

1/4 lb (1 stick) unsalted butter
1 tbsp vanilla paste
1 10-oz bag marshmallows
heaping 1/4 tsp kosher salt
6 cups rice krispie cereal

deb perelman. salted brown butter crispy treats. smitten kitchen. 2 nov 2011. accessed 22 dec 2015.

1 grease an 8×8-in square pan.
2 in a large pot, melt butter over medium-low heat. using a silicone spatula, stir frequently until it turns brown and begins to smell nutty. immediately turn off the heat and mix in the vanilla paste.
3 stir in the marshmallows until smooth. if they are not completely melted, stir over low heat until completely smooth. add salt and stir until well-combined.
4 remove pot from stove and stir in rice krispie cereal. using spatula, quickly press into prepared pan.
5 let cool completely (~1 hr), cut into squares, and serve.

banana cream pie

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thanksgiving has always been one of my family’s favorite holidays.

I was born in the united states to foreign-born parents and raised speaking only english. but as soon as they saw my almond eyes and stubbornly straight black hair, everyone from my teachers to my classmates to the well-meaning grocery cashier would ask, “where are you from? but where are you really from?” though I had never identified as any nationality other than american, the people around me were all-too-ready to remind me that I did not look like them, that I was not one of them.

however, thanksgiving was a chance for us asian-americans to feel just as american as everyone else. we too could partake in the tradition – have our relatives over, eat buttery mashed potatoes and golden turkey. thanksgiving, after all, began as a celebration of the day when native americans welcomed starved, disoriented immigrants onto their soil, and the holiday became for us a sort of safe space, where we could speak in an amalgamation of chinese and english and still be perfectly understood.

some years, our thanksgiving table has had a chinese-style turkey as its centerpiece and chinatown cakes as dessert. other years, we’ve gone full-on traditional, serving up pumpkin and pecan pies, cornbread, and brined roast turkey. for the past few iterations, a new favorite dessert has crept into the mix: a banana cream pie. an all-american dessert atypical for thanksgiving, but perfect for our family gatherings. it’s a refreshing combination of airy whipped frosting, the natural sweetness of bananas, decadent french pastry cream, and a tender flaky crust – a western dessert with asian sensibility. 

looking back on the first thanksgiving, the pilgrims too took unfamiliar new world ingredients and crafted a western meal, roasting a never-before-seen bird and preparing novel vegetables alongside their native american neighbors. I imagine the native americans and the european settlers that would later become americans, two different languages, two different cultures, yet able to create a meal together. and despite all that has changed in the intervening centuries, I think – I hope – that the damage is not irrevocable and the melange of ethnicities in america lessens fear of the unknown, that almond eyes or skin tone or religion do not preclude full claim to the identification of “american”.

banana cream pie 1
makes one 10-inch pie

flaky tart dough
1 tsp salt
2/3 cup (156g) water, very cold
3 cups, 2 tbsp (455g) all-purpose flour
1 cup, 5 tbsp (300g) unsalted butter, very cold, cut into 1-inch pieces
3oz (85g) bittersweet chocolate, coarsely chopped
pastry cream
2 cups (454g) whole milk
beans scraped from 1/2 vanilla bean
1/4 tsp salt
4 tbsp cornstarch
1/2 cup, 1 tbsp (115g) sugar
2 large eggs
2-3 tbsp (55g) unsalted butter
1 tsp vanilla paste
final touches
2 cup (227g) heavy cream, very cold
2 tbsp sugar
4 ripe bananas sliced horizontally into 1/4-inch rounds
3oz (85g) bittersweet chocolate bar (for curls)

elisabeth m. prueitt and chad robertson. tartine. san francisco: chronicle books, 2006.

flaky tart dough|1 in a small bowl, add salt to water and stir to dissolve. keep very cold until ready to use.
2 place flour in bowl of stand mixer fitted with paddle attachment. mix on low speed until mixture forms large crumbs and pea-sized chunks of butter are visible. add saltwater mixture and at low speed until dough begins to come together but is not completely smooth.
3 on lightly floured work surface, divide dough into 2 equal balls and shape each ball into 1-inch thick disk. wrap well in plastic wrap and chill for 2 hours minimum.
4 on lightly floured surface, roll out disk of dough 1/8-inch thick, rolling from the center toward the edge in all directions. lift and rotate dough every few rolls, and work quickly before dough becomes warm and sticky. carefully transfer to pie dish/tart pan, pressing gently into the bottom and sides. trim the dough so there is 1/2-inch overhang and fold under.
5 chill shell for 30 minutes to 1 hour (or freeze for up to 2 weeks).
6 preheat oven to 375ºF.
7 line pastry shells with parchment paper and fill with pie weights. bake ~25 minutes until shell is light brown, remove weights and paper, and bake ~5 minutes, until golden brown.
8 let cool completely on wire rack before filling.
9 in a small saucepan, bring water to a simmer. in a heatproof bowl, melt chocolate until smooth. remove from heat.
10 spread chocolate evenly over bottom of pie shell. refrigerate for 10 minutes to set chocolate.
pastry cream|1 set up all ingredients beforehand and have a bowl ready for cooling pastry cream with a fine-mesh sieve resting on the rim.
2 pour milk into heavy saucepan. add salt and sugar. on medium-high heat, bring to just under a boil, stirring occasionally to make sure milk solids don’t stick to the bottom of the pan.
3 in a mixing bowl, beat together eggs and cornstarch until smooth.
4 slowly ladle ~1/3 hot milk into egg mixture, whisking constantly. pour egg-milk mixture back into hot milk in saucepan and continue whisking over medium heat for ~2 minutes, until custard is as thick as lightly whipped cream. stir in vanilla extract. remove from heat and immediately pour through sieve into bowl. let cool for 10 minutes, stirring occasionally.
5 cut butter into 1-tbsp pieces. whisk butter into pastry cream 1 tbsp at a time, always whisking until smooth before adding the next one.
6 cover cream with plastic wrap, pressing wrap directly on top of cream. refrigerate until cooled. (pastry cream can be stored, well-covered, in the fridge for up to 5 days.)
final touches|1 pour heavy cream into bowl of mixer fitted with whisk attachment. whip until thickened, add sugar, and continue to whip until cream holds medium-firm peaks.
2 fold ~1/2 cup whipped cream into cold pastry cream. gently fold banana slices into the pastry cream, then transfer pastry cream to pie shell.
3 using a spatula, spread whipped cream on top. to make chocolate flakes, use a chef’s knife to shave chocolate bar at a diagonal. scatter curls over the top of the pie.
4 chill pie until pastry cream is set, ~3 hours. serve pie cool. (pie will keep in fridge for 4 days.)