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Athena Scalzi

Adventures In Banoffee Making!

Athena ScalziI was thumbing through the pages of the newest Bon Appetit magazine, when I saw the most intriguing recipe. I stared in awe at the Chocolate-Biscoff Banoffee Pie and knew immediately I had to make it.

So, off to the store I went. I was shocked by how much of the recipe’s ingredients I already had at home. It’s a surprisingly easy ingredient list, though it looks long because it’s split into three sections: the crust, the ganache, and the pudding filling. But really the only thing I had to get from the store was the Biscoff cookies, heavy whipping cream, and a bar of semisweet chocolate. So nothing too unusual!

It was about one in the morning when I made this, so instead of using a food processor to grind up the Biscoff cookies, I just put them in a Ziploc bag and smushed the hell out of them. Then I poured the sugar and butter into the bag and just shook it all up and tossed it around until it was well combined!

Once I poured it out into the pie pan, I realized I maybe could’ve been a little more thorough in my cookie mashing, because I still had a lot of big pieces. Not a huge deal, though! Basically, I’d use a food processor if you can, but if you don’t have one or don’t feel like it, my method works just fine, too.

After I made the ganache and baked the crust, I poured the ganache on top and it came out looking like this:

A little rough around the edges, but tasty-looking enough!

So, that part of the recipe was super easy. Then came the pudding. I had never attempted to make homemade pudding before. I’ve never even made the Jell-O kind that you have to cook, I’ve always opted for the instant kind you just pour milk into and stir!

But, I thought I could do it. I believed in my culinary capability!

Turning the sugar into liquid caramel was easy enough. I took it off the heat and poured in the milk and cream, per the instructions, only for the liquid sugar to immediately harden into a rock. All that liquid just turned into a ball of rock sugar.

I figured that was not what was supposed to happen, and tried to think of how to fix it. I ended up just putting the pan immediately back onto the burner to re-melt the sugar, and that ended up working. After the sugar dissolved into the milk and cream, I just added the rest of the stuff and was happy I fixed my fuck up.

However, another fuck up shortly arose. After the cream mixture cooked and whatnot, I mixed the eggs and cornstarch and then attempted to temper the eggs by very slowly adding in the butterscotch. For a moment there, I thought I had done it correctly, but as you can see from this picture, there were tiny curds in the egg and butterscotch mixture:

I was worried, but continued to persevere! I followed the instructions and put it back on the heat to finish cooking. It said it would thicken up after five minutes, but it didn’t seem to change much at all in my opinion, but I chalked it up to, “eh, that’s probably good enough”, and then strained it. My lordy did that strainer catch a bunch of what was basically sweet scrambled eggs. I tried to smush everything down through the strainer with my rubber spatula but I kind of just ended up making a paste at the bottom of the strainer.

Okay, so maybe the pudding was a little bit… chunky. I was keeping my hopes high as I let it cool and poured it into the ganache layered crust. I told myself it would be all better after the six hour setting period.

Alas, after six hours, it was totally runny. I let it chill a couple more hours. Still completely liquid. Not only was it totally runny and didn’t set at all, but it was full of curds. YUCK.

So, I dumped the homemade pudding out of the crust and wiped everything off my beautiful ganache layer. I proceeded to fill the pie crust with Jell-O butterscotch instant pudding.

Now THAT’S some good pudding.

Honestly, thank the lord for Jell-O instant pudding. It’s so unbelievably easy and requires two ingredients, one of them being the fackin’ pudding packet. If you make this recipe, I encourage you to try the homemade version, but honestly, there’s absolutely nothing wrong with opting for the Jell-O version.

After decorating with bananas and chocolate, per the recipe, it ending up looking a little something like this:

Maybe it doesn’t look quite as neat and pretty as the Bon Appetit version, but honestly, not bad, I think!

My dad and I promptly tried a piece, and both agreed it was super good! Also, extremely decadent and should be eaten in moderation. All in all, not a total fail! Well, maybe it was kind of a fail, but it was salvaged, at least.

When I fail at cooking, it cuts deep. It honestly hurts me on a level it probably shouldn’t. I want to be good at it. I want to make everything perfectly. To fail at something that they make look so easy is just… awful. When I fail at cooking, my immediate reaction is to just throw everything away, get rid of any evidence I even attempted to make something that turned out poorly.

I’m so glad I didn’t do that this time. There was still something good in the mess I created. This was fixable. I knew I couldn’t just throw away a crust made entirely out of Biscoff cookies!

So, yeah, I’m glad I made this, and I’m glad it’s good. It’s okay if my first attempt at pudding didn’t exactly pan out. At least Jell-O will always be there to catch me if I fall.

Before I go, I’m going to mention one quick thing. The recipe says the chocolate you use should be at least 64% cacao. So I got a bar of 70%. That shit was BITTER. If you like darker chocolate, like really dark, that’s fine, sure. But if you’re like me and want your chocolate sweet, do not use that high of a percent. The ganache part was okay, but the chocolate pieces on top were just wayyy too bitter. So maybe you could opt for dark chocolate for the ganache and milk chocolate for the garnish.

Are you a fellow lover of Biscoff cookies? Have you ever made homemade pudding? Let me know in the comments, and have a great day!

-AMS

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