Transcripts
1. 01 Introduction: Thank you for taking this class. In this class, I will teach you how to make this
delicious banana. Pretty horrific. First I will teach you how to infuse the milk with bananas, to give it a banana flavor. Next, I will teach you how
to make the banana pudding. Then I will teach you
how to make the topic. I will show you how to prepare all the ingredients
for the parfait. Finally, I will teach you
how to assemble the parfait. I am a self-taught Baker
and cake decorator. Many years ago, I decided I wanted to open up my
own home bakery so that I could make cakes and other deserts for other
people, for special occasions. So I took some classes, read some books, watched
a lot of videos, and of course did
a lot of practice. Until I felt like my skills with the level
that I can open up my own. I then open up my own homepage. And I had this bakery
for several years and tell my husband got a job
offer in New York City. We decided this was
a good move for us, and so we close down our bakery. We moved across the
country to New York City. Now here in New York City, I do not want to go through the steps to open up
another home bakery. But I still love baking. And as a retired teacher,
I love teaching. So I have decided to share my skills with you
on Skillshare. This class is aimed
at the baker. They would like to learn how to make this delicious parfait using homemade
stabilized whip cream and homemade banana pudding. I am excited to teach you
the skills in this class. Let's move on to
lesson number one. In fusing the meal.
2. 02 Infusing The Milk: We're ready to make the infused milk because we want it to have
that banana flavor. Let me show you how we do this. I'm just going to take some
bananas, three of them. And I'm going to slice them. And then after I get them slice, I'm going to put them in my Pam. I want to do that to
all three banana. If you've got a bad
part like that, just cut it out. That'll be fine. And we could bananas, okay, and in our case, we're going to add
four-and-a-half cups of milk. For one-half. We're now going to
take this over to the stove and bring
it to a simmer. We've turned the
heat on and we have it at a medium temperature. And we just wanted to
bring this to a simmer. And we don't need to
start all the time, but we do need to start
occasionally so that the milk doesn't
scrawled on the bottom, as I said, could just
stir occasionally, scraping on the bottom
to make sure that we don't have it
sculpting on the bottom. We want to bring
this to a simmer. This has been going
for about 5 min. And you can see
this little bubbles just kind of sitting there. It's not really boiling. But we're starting to get
some heat coming from it. We want it to actually
be submarines. So we want to see
some lot more of the bubbling so that we know it's hot enough to get that
infused flavor in the milk. We're starting to get
that'll occasional bubble. If you look closely, you'll see that occasional pop
of a bump bubble. That means it's
getting really close. It's not quite there yet. I do want to stir it so it doesn't sculpt and
stick on the bottom. The sauce will
slow the simmering down because it'll
even the heat. So the, all of the milk
has the same temperature. I'm listening and I'm
hearing a little bit about sound that you hear when it's getting
ready to bubble. A lot of stirred. Want to make sure it's not
sticking to the bottom. I think we're almost
there to simmer. You can see there's a
lot more bubbles on top now that it's almost there, we want those bubbles
to start popping and that tells us that it's simmering
and it's getting there. As you look at it, you can start to see a lot of little bubbles
starting to pop. It's basically there. I want to get a
few more popping. And then we're going to turn
the heat off and cover it. We're going to let it
completely cool to room temperature for about 4 h. So that submarine going
to turn the heat off. And I'm going to cover
it to keep the heat in there so that it slows
down very slowly. We'll be back in about 4 h
when this has cooled down. This is now sat for a few hours. I'm just going to stir
it one more time. And then so that
I can really get that strong banana
flavor in my milk. I'm going to dump this milk and bananas going to cover it. And now I'm going to let this sit in the
fridge overnight. That'll really help infuse that banana flavor
into the milk.
3. 03 Making The Pudding: We're ready to start
making the banana pudding. To begin with, we want to get our infused milk
already by taking, dumping the milk to
get the bananas. Now, we want to take
a half a cup of this that we're
going to use later. And we're now ready to
put this on the stove. Before we heat the
milk cup though, we want to get the rest
of the ingredients ready, that we can just dump them and use them when we're reading. First, I need to
separate five white. Then dump the AQL can there. And I want to get
all five separated. With the separated, I
now want to whisk up my egg yolks in this large bowl that we had
stored the infused milk. I want to add the sugar, the cornstarch, the half
a teaspoon of salt. And I want to whisk
them together. Now because there was a little
bit of milk in the bottom, I am getting some
chunks, but that's okay. Then I'm going to
add half a cup of milk and my egg yolks
and whisk this together. We're now ready to start
cooking our pudding. We've turned the
heat on to the mill, and we're just going
to let it heat up until we start seeing
steam coming out. The heat is a medium heat. When we see steam
coming out of this, we're going to do what we
call temperature of the egg. That means we're going to
down half of this milk into that egg mixture that we
mixed up and stirred in, and then dump it back into the hot milk that's heating
up to cook it all the way. That way we get it to
not have scrambled eggs. If you look really closely and I don't know if you can
tell through the camera, there is steam starting
to rise up from the milk. So we're going to whisk this. And while we're risking this, we're going to pour milk. Now you can really see
that steam coming up. We want to risk this
until it's smooth. And then we're gonna
dump this slowly back into our Hotmail
whisking the whole time. And at this point, because we have
the eggs in there, we want to be constantly
staring this riskiness, and we want to do that
until this comes to a boil. You can stop for a
second to see if it's boiling, which is snot. And then just keep whisking. Reason why we want
to keep riskiness. We don't want the
milk to sculpt, and we don't want to
get scrambled eggs. So we're keeping this moving. Once it does come to a boil, we're gonna continue to kick it, skipped until we get it to
be that pudding consistency, which will be another
three to 4 min once it comes to a boil. So you just have to keep basically whisking it till we get that pudding consistency. Even after it comes to a boil, you can see it's boiling
now when I stopped, you could see the bubbles were just kinda keep risking it. Tell its pudding consistency. And as I said, that's
gonna be three to 4 min. But you'll know because you'll feel that
it's the conduct. You can see when I
go like that was starting to get that
pudding consistency, I'm going to turn
the heat off and add my two teaspoons of vanilla.
And we're studying. And I want this to
cool a little bit before I put it back
into that bulk, but I don't need to
whisk it constantly, so I'm going to quickly
clean the bowl. Again. I am whisking it a
little bit as it cools. I'm now going to pour this into the same bowl
that I've cleaned out. Risk get some of that steam out. And then I'm going to cover
it with plastic wrap. When I mean cover it, I mean, I want this to actually go down and rest on the pudding. This is to prevent it
from getting a film. Once I have that
resting on the pudding, I can then take my
other lid, cover it up. And I'm going to
refrigerate this, at least for our switch, become completely cool
before we make the parfait.
4. 04 Making The Whipped Topping: I noticed that it was not recording what we
put in this Pam. So let me tell you. I picked the one-fourth cup, cold water in the pan and the one teaspoon and
flavored gelatin. And I let it sit
for two to 3 min. Now we're ready to continue. This is now set for
couple of minutes. I want to turn the
heat on medium low, and I'm going to stir this until the gelatin
is completely dissolved. It's not going to be
on the heat very long, just enough to
dissolve that gelatin. Alright, you can see
the gelatin is to salt. So we're going to
turn the heat off. We're going to let this
completely cooled down. So we moved from the heat. And then we're going
to start making the rest of the talk. I want to mix up
the cream of tartar before we add it to the
regular whip cream. So one-half teaspoon of
cream of tartar here. I find it's actually less messy to do it in a
boat and in a bag. And then I'm going to put one tablespoon of
that whipping cream. And then with the
very small whisk, I just want to whisk it
together until the cream of tartar is
completely mixed in. That's now ready to be put
in with our whipping cream. We're now going to put
this creamy tone and mixture into our bowl. We're also going
to add the rest of my whipping cream and three
tablespoons of sugar. We're now going to
treat this with the hand mixer for about 2 min. On a medium-size. It is starting to say
just a little bit. And it has been about 2 min. So we're going to pour in that gelatin mixture,
our vanilla. And then we're going
to continue to beat this until the
cream is thickened. You can see it's
starting to thicken up. It's not yet the point of whip topping where
we can spin it. Getting there. I do not want to
mix it because I don't want to make better and I want just a little bit more. And there we have our
stabilized whipping cream.
5. 05 Preparing Ingredients for the Parfaits: I'm just going to put
some of this in there. And then I want to put
my lid on and Pope's it. Because I want course
crumbs this way. So you can see more. And then you can see, I have a nice course trunk. And after I've
picked the banana, I do want to cut
that little bit out. I'm actually going to cut
just nice thin slices. And I do not want to cut more
than one banana at a time. Now these are ready
to go into the park. I have my whip
topping, my bananas. Here's my pudding. I'm going to put my
painting over on this side with my bananas. I have my kids and
my whip topping. I then want to stick
my parfait cup seal. And I want to do this
in sets of four. I don't really know for sure how many five phases
going to make because depending
on your cup size, you could make more
or less some spoons.
6. 06 Assembling the Parfaits: So we want to start with, I put in a spoonful of the
columns on the bottom. Next, I'm going to put a
spoonful of the whip topping. Well, it's probably going to want it totally cover
those newer way first, so enough to cover
those Miller way first. I want to place some of these banana's gonna do like three, enough to cover
the whip topping. I'm actually going to put four because I have that
little tiny one. And now I want to put
the banana pudding in. A little bit. Creamy again. Remember this has banana
pudding, not vanilla pudding. So it's got that
color of the banana. And we actually want
more protein than anything else because this
is a banana pudding parfait. We want to make this layer just a little bit
thicker than the other. Let me do it with
the other ones. That was a much bigger spoonful, so we'll copy only take two
spoonfuls for this one. And the bananas in-between, the whip topping
and banana pudding, because that's going to
help make it so they do not change colors. We're going to come back
and add more of a comes. And this time we do add
more than last time because what a wider
part of the cup. We do want to totally
cover the banana pudding. Now we're going to pick
whip topping on again. This, we just want enough
to cover the combs. We don't want this
to be very thick because this is not
where the flavor is. We are going to be adding
more whip topping on top as a garnish k. Now we want to add
our bananas again. And it's a little
bit wider up here. So I'm probably
going to fit like four on here instead of three. We do like the bananas in there because it is a banana parfait. So obviously, as much bananas we can get the
better it's going to be. Now we're going to add
more of the printing. We wanted to put into
totally cover those bananas. And it's going to basically come almost all the way up
to the top like that. So we have four done
looking at the stuff. I'm probably going to get three
or four more out of this. And then I'll be back
when I have that done to show you how to
do the top garnishing. Because you don't
wanna do the top garnish and tell you that. I ended up getting
seven per phase. Now for my finishing
with topping, I actually like using a
ready because I'm painting this on just before serving. So I'm going to go like this
and just makes it that nice, pretty decorative
part that I like. And then I'm going
to sprinkle it with some mail wafers and
stick a banana on top. And the reason why
you want to do this just before surfing, because that banana is
going to start to brown. Go ahead and add the
width and the Nala way. But I will only ask the
bananas to a few of them because we're
ready to eat them. Let's add our bananas
just to those four. Then these ones, when
I'm ready to eat them, I can add the bananas.
7. 07 Final Thoughts: Thank you for taking this class. In this class, we had
fun making our banana. Pretty hard phase. We first learn how
to fuse the milk. So we would get that rich
banana flavor in the milk. We then made our banana
flavored pudding. Next, we made our stabilized
homemade whipping cream. With everything made. We then round up the vanilla
wafers, cut bananas, and then we assembled
our par phase. I hope your par phase turned out the way that
you wanted them to. Your project for this
class is to make these banana are the recipes for this Class is in
the project section. Please make sure to take a
picture and upload it to our project page and
tell us how it went. I look forward to hearing from my kitchen to your
kitchen. Happy.
Nadine Thomas
