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LizaKeyka💓
LizaKeyka💓
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Tuesday 04 August 2026 08:54:44 GMT
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2026-08-04 15:25:59
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#JayChou #周杰伦
#JayChou #周杰伦
😎✨ #salsa #zaperoko #fyp #parati @Orquesta Zaperoko del Callao @@PabloBuitron_music
😎✨ #salsa #zaperoko #fyp #parati @Orquesta Zaperoko del Callao @@PabloBuitron_music
Bangga banget kalo punya Kaka yang siaga buat adeknya🥹🥲#paketsantet #filmpaketsantet #dikiriminpaketsantet #hororindonesia #fakebodyy⚠️ #fakesituation⚠️️ #filmhoror #yasaminjasem #fadlyfsl #fikinaki
Bangga banget kalo punya Kaka yang siaga buat adeknya🥹🥲#paketsantet #filmpaketsantet #dikiriminpaketsantet #hororindonesia #fakebodyy⚠️ #fakesituation⚠️️ #filmhoror #yasaminjasem #fadlyfsl #fikinaki
ULTIMATE BANANA PUDDING CAKE Vanilla pastry cream • Chantilly cream • Fresh bananas • Nilla wafers EQUIPMENT • Stand mixer or hand mixer • Rubber spatula • Medium pot • Sieve INGREDIENTS Vanilla Pastry Cream • 3 large eggs, room temperature (or 9 large egg yolks) • 90 g cornstarch (75 g if using egg yolks only) • 150 g granulated sugar • 360 mL milk • 113 g salted butter, room temperature • 1½ Tbsp vanilla bean paste Chantilly Cream • 60 g powdered sugar • Tiny pinch fine sea salt • 600 mL heavy whipping cream, cold • 1 Tbsp vanilla bean paste or vanilla extract Bananas & Wafers • 8 large ripe bananas, not over-ripe • 30 mL lemon juice (about ½ large lemon) • 11 oz box Nilla Wafers (mini wafers work especially well; you may have some extra) METHOD 1. Make the Pastry Cream • Whisk eggs, sugar and cornstarch vigorously for 1–2 minutes until smooth and runny. • Heat milk in a medium saucepan over medium heat just until it reaches a simmer. • Slowly stream half the hot milk into the egg mixture while whisking constantly. • Pour the tempered mixture back into the saucepan. Cook over medium-low heat, whisking continuously. • When it begins thickening (about 1–3 minutes), continue whisking. Once it starts sticking to the pan, whisk vigorously for another 30–60 seconds. • Remove from heat and pour into a bowl with the butter and vanilla. Let the heat melt the butter briefly, then gently whisk until smooth. • If lumpy, push the pastry cream through a sieve. Cool completely before assembling. It can be refrigerated overnight. 2. Make the Chantilly Cream • Sift powdered sugar and salt into the stand-mixer bowl. • Add cold heavy cream and vanilla. Beat on medium-low for 1–2 minutes, until it begins to thicken. • Increase to medium-high and beat another 1–2 minutes, until stiff peaks form. Do not overbeat. • Scrape the bowl and fold the cream a couple of times with a rubber spatula until smooth and silky. 3. Prepare the Bananas • Slice bananas thinly and drizzle with lemon juice to help prevent browning. 4. Assemble • Spread about ¼ of the Chantilly cream over the bottom of the pan or trifle dish. • Add about ⅓ of the banana slices, followed by about ⅓ of the vanilla wafers. Two thin layers of each work well. • Spread about ⅓ of the pastry cream over the wafers, followed by another ¼ of the Chantilly cream. • Repeat the layers twice more, reserving a few banana slices and wafers for decoration. • Decorate the top and refrigerate for at least several hours, preferably overnight. NOTES • For richer color and flavor, use 9 egg yolks instead of whole eggs and reduce cornstarch to 75 g. • You can combine the pastry cream and whipped cream, but keeping them separate gives better color, texture and flavor contrast. NUTRITION • Approx. per serving: 388 calories • 52 g carbohydrates • 5 g protein • 19 g fat • 32 g sugar • 2 g fiber • 161 mg sodium #fyp #fy #dessert #banana #EasyRecipe
ULTIMATE BANANA PUDDING CAKE Vanilla pastry cream • Chantilly cream • Fresh bananas • Nilla wafers EQUIPMENT • Stand mixer or hand mixer • Rubber spatula • Medium pot • Sieve INGREDIENTS Vanilla Pastry Cream • 3 large eggs, room temperature (or 9 large egg yolks) • 90 g cornstarch (75 g if using egg yolks only) • 150 g granulated sugar • 360 mL milk • 113 g salted butter, room temperature • 1½ Tbsp vanilla bean paste Chantilly Cream • 60 g powdered sugar • Tiny pinch fine sea salt • 600 mL heavy whipping cream, cold • 1 Tbsp vanilla bean paste or vanilla extract Bananas & Wafers • 8 large ripe bananas, not over-ripe • 30 mL lemon juice (about ½ large lemon) • 11 oz box Nilla Wafers (mini wafers work especially well; you may have some extra) METHOD 1. Make the Pastry Cream • Whisk eggs, sugar and cornstarch vigorously for 1–2 minutes until smooth and runny. • Heat milk in a medium saucepan over medium heat just until it reaches a simmer. • Slowly stream half the hot milk into the egg mixture while whisking constantly. • Pour the tempered mixture back into the saucepan. Cook over medium-low heat, whisking continuously. • When it begins thickening (about 1–3 minutes), continue whisking. Once it starts sticking to the pan, whisk vigorously for another 30–60 seconds. • Remove from heat and pour into a bowl with the butter and vanilla. Let the heat melt the butter briefly, then gently whisk until smooth. • If lumpy, push the pastry cream through a sieve. Cool completely before assembling. It can be refrigerated overnight. 2. Make the Chantilly Cream • Sift powdered sugar and salt into the stand-mixer bowl. • Add cold heavy cream and vanilla. Beat on medium-low for 1–2 minutes, until it begins to thicken. • Increase to medium-high and beat another 1–2 minutes, until stiff peaks form. Do not overbeat. • Scrape the bowl and fold the cream a couple of times with a rubber spatula until smooth and silky. 3. Prepare the Bananas • Slice bananas thinly and drizzle with lemon juice to help prevent browning. 4. Assemble • Spread about ¼ of the Chantilly cream over the bottom of the pan or trifle dish. • Add about ⅓ of the banana slices, followed by about ⅓ of the vanilla wafers. Two thin layers of each work well. • Spread about ⅓ of the pastry cream over the wafers, followed by another ¼ of the Chantilly cream. • Repeat the layers twice more, reserving a few banana slices and wafers for decoration. • Decorate the top and refrigerate for at least several hours, preferably overnight. NOTES • For richer color and flavor, use 9 egg yolks instead of whole eggs and reduce cornstarch to 75 g. • You can combine the pastry cream and whipped cream, but keeping them separate gives better color, texture and flavor contrast. NUTRITION • Approx. per serving: 388 calories • 52 g carbohydrates • 5 g protein • 19 g fat • 32 g sugar • 2 g fiber • 161 mg sodium #fyp #fy #dessert #banana #EasyRecipe
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