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TEST KITCHEN

Nilla Wafer Banana Cream Pie

NILLA Wafer sponge cake, NILLA Wafer crumble, a crunchy NILLA Wafer tuille, chantilly cream, banana curd, and chocolate pudding..

by Chef Ana Paola De Anda

This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Mondolez Snack and Dessert Solutions and FOH.

Nilla Wafer Crumble

INGREDIENTS

  • 260 g. NILLA Wafers
  • 150 g. Butter
  • 200 g. Brown sugar
  • 5 g. Salt

METHOD

  1. Break up the NILLA Wafers until you get a coarse crumble.
  2. Melt butter.
  3. Mix everything in a mixing bowl and bake on a sheet tray at 325 F for 10-15 min.
  4. Cool.

Nilla Wafer Tuille

INGREDIENTS

  • 250 g. Egg whites
  • 160 g. Egg yolks
  • 160 g. Sugar
  • 20 g. Ap flour
  • 20 g. NILLA Wafer (turned powder)
  • 20 g. Vanilla extract

METHOD

  1. Blend everything until you get a homogeneous mixture.
  2. Fill the ISI.
  3. Score a deli cup on the bottom and dispense sponge cake mix.
  4. Microwave 30 -40 sec until you get an aerated cake.
  5. Remove from microwave and leave upside down on a counter until it cools down.
  6. Break apart and enjoy!

Banana Curd

INGREDIENTS

  • 7 ea. Eggs
  • 95 g. Butter (melted)
  • 50 g. Lemon juice
  • 500 g. Sugar
  • 5 ea. Bananas
  • 7 ea. Gelatin sheets

METHOD

  1. Blend bananas, sugar, juice, and eggs using a hand blender.
  2. Bloom gelatin in cold water.
  3. Cook until thick.
  4. Whisk in gelatin and butter until incorporated.
  5. Strain and let cool.

Chocolate Pudding

INGREDIENTS

  • 340 g. Sugar
  • 53 g. Cornstarch
  • 20 g. Cocoa powder
  • 5 g. Salt
  • 227 g. Chocolate
  • 34 oz. Milk
  • 43 g. Egg yolks
  • 43 g. Butter
  • 2 tsp. Vanilla extract

METHOD

  1. In a pot heat milk half the sugar, cocoa powder and salt.
  2. In a bowl place chocolate, butter (cubed), vanilla and set a side.
  3. In a bowl mix yolks, some sugar and cornstarch.
  4. When milk mixture comes to a boil, temper in yolk, sugar and cornstarch mix.
  5. Mix until it comes to a boil again.
  6. Pour over chocolate and whisk until incorporated.
  7. Let cool.

Brueleed Bananas

INGREDIENTS

  • Bananas

METHOD

  1. Cut bananas.
  2. Sprinkles sugar on top.
  3. Using a blow torch brulee the bananas.

Vanilla Chantilly Cream

INGREDIENTS

  • 1 cup Cream
  • 1 tsp. Vanilla extract
  • ¼ cup Sugar

METHOD

  1. Whip cream, sugar and vanilla to medium peaks.

Dulce De Leche

INGREDIENTS

  • 1 can Condensed milk

METHOD

  1. Boil a can a of condensed milk 6-8 hours, until desired caramelization.
  2. Let cool before opening and using.

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