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Why is it working
- When the dough cream is boiled, deactivates the starch nail-solving amylase of the egg yolk, ensuring that it does not become as it sits.
- Add Crème Fraîche to the dough cream balances the bitterness of chocolate and gives richness.
- To finish the dough cream with butter while still hot, shine and taste.
- Cooling the pudding for at least eight hours allows the flavors of the flavors to soften Meld and wafers.
There is something infinitely reassuring in the banana pudding – all the soft, velvety layers, sweet, mature banana and warmth of vanilla. Chocolate Pudding offers its own comfort: rich, silky and, if well made, deeply chocolate. This recipe asks the Internet question: ¿Powder qué no los dos?, By combining the classic Southern dessert with chocolate pudding screw.
This is the kind of dessert brought by our favorite aunts to the potlucks – shaken in deep glass bowls and crowned whipped cream, which was spoonful of spoon with joyful abandonment. But it's just as perfect for a cozy night with a lazy spoon from a bowl on the couch, or the sunny days when turning on the oven feels like a crime.
Serious Eats/ Morgan Hunt Glaze
How to make silky chocolate dough cream
Because so much of the charm of this dessert depends on its silky texture, Craig Ruff From Birmingham, a test kitchen in Alabama, replaces the velvety homemade dough cream for the pudding bought in the store to raise the food.
To make a smooth and brilliant pudding, Craig begins by pale and fluffy with egg yolks with sugar and corn starch, then carefully bowed with hot milk to avoid rolling. A critical step: to the full source of pudding. This not only activates the thickening power of the corn starch, but also deactivates amylase, which is an egg -yellow enzyme that otherwise breaks down the starch, which leads to a runny nose.
As the pudding has reached the right thickness, chocolate and butter will be deceived, giving riches, satin surface and just enough bitterness to balance the sweets of banana and wafers. A little crème Fraîche sneaks in a gentle tang and enlightens the whole mixture. Mixed in warm pudding will be silky and balanced.
Finally, the pudding is stretched through a fine mesh sieve for extra smoothness and then cooled to prevent further cooking, pressing the plastic package directly on the surface to prevent the skin.
Why do you have to wait
After collecting the dessert, it is understandable that you want to dig directly. But since the marketing geniuses of Heinz ketchup and Guinness Beer are drilled in our heads, the best things come to those who are waiting. A few hours in the refrigerator are essential for all parts of the pudding to blur together – in the best possible way.
As the pudding sits, the dough cream sets just enough to keep its shape, the ripe scent of banana penetrates it all, and the wafers soften with a spoon and dreamy. The final flowering of the whipped cream finishes just as they wanted.
This recipe was developed by Craig Ruff; The header was written by Lilah Ibrahim.
Rich and gooey chocolate banana pudding
Cooking method
(Keep on the screen awake)
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3 cup (710 ml) full milk
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1/2 teaspoon Diamond crystal kosher salt; For table salt, use half a quantity
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2 cup (480 ml) heavy creamshared
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7 ounce crystal sugar (198 g; 1 cup), shared
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8 large yolk (about 5 ounce; 140 g), cold
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1 1/2 ounce cornflower (40 g; 5 tablespoon)
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8 ounce (227 g) chocolate70% cocoa, chopped (approx. 1 2/3 cup), plus shavings with garnish
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2 ounce salted butter (57 g; 4 tablespoon), Cut into 1 -inch cubes
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8 ounce (227 g) sour creamat room temperature
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1 teaspoon vanilla
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1 (11 ounces) package vanillasuch as Nilla, shared
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7 medium -sized mature banana (about 7 ounce; 200 g each), sliced into a 1/2 inch circle (approx. 6 cup)
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1 tablespoon (8 g) confectionery
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In a large bowl, set an ice bath by partially filling it with a combination of cold water and ice. Set aside.
Serious Eats/ Morgan Hunt Glaze
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In a large pan, combine the milk, salt, 1 cup heavy cream and 1/2 cup granulated sugar and cook over medium heat, occasionally mixed.
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In a medium bowl on top of a dipped towel, whisk egg yolk, corn starch and the remaining 1/2 cup granulated sugar until pale yellow, smooth and fluffy. Pour into the steaming milk mixture for approx. On 1/4, the egg yolk mixture, continuously whipped until smooth and mixed.
Serious Eats/ Morgan Hunt Glaze
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Stir in the egg mixture into the milk mixture. Cook over medium heat, whisk until the dough cream begins to thicken for 2-3 minutes. Continue cooking, constantly whisk until large bubbles on the surface are formed, 30 seconds and 1 minute. Remove from the heat and stir the chocolate and butter until melted and smooth. Stir in Crème Fraîche and vanilla until there are strips. Filter the dough cream with a fine mesh sieve in a clean, large heat -resistant bowl. Immediately place the plastic packaging directly on the surface of the cream to prevent the skin. Place in the bowl in the prepared ice bath to cool for 30 minutes, then cool to the cold, approx. 2 hours.
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Set the 12 wafers with garnish. When ready for assembly, whisk the dough cream until smooth. Use a flexible or offset spatula to cover the bottom of the 3 quarters, approx. 1/4 cup with chilled pasta cream. A evenly with a 1/4 wafer (about 18 wafers). Arrange about 1/4 sliced bananas evenly over the wafer. Repeat layering 3 more times. Top of the remaining 1 1/4 cup dough cream in a steady layer; Place the plastic packing directly on the surface of the dough cream to prevent the skin. Cool until the wafers soften and the flavors merge at least 8 hours and 24 hours.
Serious Eats/ Morgan Hunt Glaze
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When you are ready to serve, make the whipped cream: the whisk-equipped rack mixing bowl has the remaining 1 cup of heavy cream and the confectionery sugar at medium speed until the soft peaks develop for 2-3 minutes. Remove the plastic packaging from the pudding and top with whipped cream. Decorate with reserved vanilla wafers and shaved chocolate. Serves.
Serious meal/ Morgan glaze
Equipment
Large pan; Fine mesh filter, 3 quarters small bowl
Make-Head and Storage
The dough cream can be cooled in an airtight container, with plastic packaging or buttery parchment paper, directly on the surface for up to 3 days.
The finished banana bunks can be produced as much as 1 day earlier. In order to make the banana bunches prematurely, follow the recipe in step 6, waiting to fill the dessert with a whipped cream until it is ready to serve. To store the remaining, cover it with plastic packaging and refrigerator for up to 5 days.