01:12.4
You put your butter there.
01:15.4
This is salted butter by the way.
01:17.9
When using unsalted butter, just add a pinch of salt.
01:23.9
So there, I will melt the butter and I will also put the sugar.
01:28.4
Doing so, it's like I'm caramelizing the sugar and butter.
01:35.4
So you are releasing the flavor.
01:39.4
So there, you are releasing the flavor.
01:41.9
Because the ingredients, although they are already delicious on their own, right?
01:49.4
It's on you, it's on the handling of our people, our chef.
01:54.4
On how we can make it more delicious.
01:57.4
So when you cook butter through heat, through proper heat.
02:02.9
You are releasing its flavors, you are extracting its flavors.
02:08.4
When you brown it, it becomes Bernosette or browned butter.
02:13.9
It's more delicious, my God!
02:17.9
It sounds fancy but the butter is just cooked.
02:21.9
And then I'm going to put my walnuts, this is crushed walnuts.
02:26.9
And graham crackers.
02:32.9
I will cook it a bit, I will toast it a bit.
02:36.4
So that the flavors of walnuts and graham would come out.
02:40.9
There it is, right?
02:42.4
I made this last week, my God!
02:44.9
It's so delicious.
02:46.4
And my visitors, they said that the taste of the crust is different.
02:51.9
Its texture is also different and this is the secret.
02:57.9
It's not secret anymore.
02:59.4
Because great things are meant to be shared, right?
03:03.4
That's why we're sharing the same beautiful world together.
03:07.4
So there are my speeches for beauty contest, right?
03:13.9
It might get burned.
03:14.9
You lower the flame a bit.
03:19.4
When you can smell the hazelnut smell.
03:25.9
It smells so good.
03:29.9
It means that it's almost done.
03:32.4
You may also do this on your cheesecake.
03:35.4
The crust of your cheesecake.
03:38.4
Actually, the cheesecake that we sell in our cafe.
03:42.4
The crust has walnuts.
03:45.9
I can see that it's already toasted.
03:47.9
So I will turn off the flame.
03:49.9
When I turn off the flame, I have here my baking dish.
03:54.9
You may also use a pie plate.
03:58.4
I will just pre-press it here, I will pour it all.
04:02.9
I will save a bit because I need it as garnish on top later.
04:09.9
And then this one, you pour it there already.
04:16.9
This is what I'm telling you, I toasted it a bit.
04:20.9
I will remove this.
04:22.9
And then, use a spoon to press it against the bottom of your pie plate or baking dish.
04:33.9
I will not bake this anymore, okay?
04:35.4
It's already no bake.
04:38.9
It smells so good.
04:40.4
It smells so nice.
04:42.4
It really smells so nice.
04:44.4
You know, it's like you're in a bakery in France.
04:47.9
Let's put a roller, my dear.
04:49.9
Because I'm sure that they will ask the size of the pan.
04:54.9
This pan is 10 1⁄2.
05:00.9
Because I'm measuring the inside.
05:09.4
It's a bit more than that, it's just 10 by 8.
05:12.9
I don't want to make myself suffer on things like that.
05:18.4
I am not fond of measurements.
05:21.4
If it's expensive, I didn't measure it.
05:28.4
Okay, you just press it like that.
05:32.4
Of course, you need to buy banana.
05:35.4
That's the most important thing on this recipe.
05:38.4
That's why it's Banana Cream Pie.
05:41.9
I am pressing the edges because I don't want-
05:44.9
You know that, the edges are too thick.
05:47.9
It's like it's just all edges.
05:49.9
You will say that it's just all edges on the store.
05:56.4
I will put it in the refrigerator or freezer for it to cool down a bit
06:01.9
before I put the filling.
06:06.4
So I will make the filling next.
06:09.4
I have here Dulce de Leche.
06:12.4
So you may buy Gawana if you're just gonna make one recipe
06:20.4
or you may also make your Dulce de Leche at home
06:23.9
because it's just very easy to make that.
06:26.4
So of course, before you start, you need to make your Dulce de Leche first.
06:33.4
I would recommend that you make this ahead of time
06:36.9
and if you're fond of Dulce de Leche, Caramel.
06:40.9
Just make a lot of it.
06:43.9
It's already broken, right?
06:45.4
I have here boiling water and this is just condensed milk
06:49.9
that I remove the label.
06:51.9
You just remove the paper, you just submerge it there.
06:54.9
It needs to be totally submerged in water as you can see.
06:58.9
So there, it's already submerged in water and just let it simmer.
07:05.9
You just lower the fire.
07:07.9
You let it simmer there for around 3 hours.
07:11.9
After 3 hours, you let it cool down a bit.
07:15.9
You open the can.
07:17.9
You already have Dulce de Leche.
07:19.4
It's just that easy, right?
07:21.4
I am already making Marami Rame.
07:23.4
You cover it so that the water wouldn't dry up quickly.
07:27.4
It's just as simple as that.
07:28.9
Again, just make Marami Rame because to be honest, it's really fun.
07:35.4
It's just as simple as that, right?
07:37.4
This is 1 can of Dulce de Leche.
07:42.4
I just open 1 can of it and then I'm just going to put this
07:45.9
into my mixer with wire whisk attachment.
07:53.9
You just beat it a bit.
07:58.9
And then into this, you put 1 can of cream.
08:01.9
The more the Dulce de Leche, the more the cream.
08:05.4
The cream is chilled.
08:07.4
So this is just thickened cream.
08:09.9
You may use all-purpose cream.
08:12.9
We are not using pure one because it's too sweet.
08:21.9
So there, it's getting thick.
08:24.9
Scrape the bottom part so that it would be mixed.
08:32.9
And I suggest you taste it because you may say that it's too sweet.
08:38.4
If it's too sweet, you just simply add more cream.
08:41.9
Again, the cream has to be chilled.
08:45.9
And me, as a baker, when I say chilled, it has to be chilled overnight.
08:53.9
You won't just use your chiller for 2 hours, right?
08:58.9
It needs to be at least overnight.
09:03.4
So as you can see, it's really fantastic, right?
09:06.9
If you feel that it's too sweet, you may add more cream.
09:13.9
But I feel that it's too sweet.
09:15.9
So a bit of cream, just a splash.
09:24.4
So this one, it's already ready.
09:26.9
The mixture has to be like this.
09:29.4
The one that is a bit thick.
09:31.9
It's like icing, right?
09:37.9
Don't copy me, it should not be like this, the wire whisk attachment.
09:42.9
Don't copy me because I'm just lucky on more than 21 years of baking.
09:51.4
I haven't broken like that, even I'm breaking it like that.
09:55.9
I'm just really lucky but don't copy me when I'm doing that.
10:03.9
This is what we don't like.
10:10.4
Are you knocking?
10:11.9
The one who will wash is knocking.
10:13.9
There it is, right?
10:15.9
That's normal, I know.
10:18.9
Next, let's cut a banana.
10:22.9
So the banana, it's up to you on what kind of banana is your favorite.
10:28.9
This one is Lakatan.
10:30.9
I will cut a banana.
10:33.9
Okay, so I still have this one left.
10:37.9
You just peel and then you just want to slice your bananas.
10:42.9
It's up to you if you want it smaller or bigger.
10:46.9
This one is ideal.
10:54.4
And you want to make sure, please.
10:56.9
Especially if you are gonna sell this, don't use a ripe banana.
11:02.9
Just use the ripe one.
11:04.9
Because this is for you, okay?
11:07.9
As the business owner.
11:09.9
Bananas quickly get rotten especially when it's fresh.
11:14.9
Like this, the one that you're not cooking anymore.
11:18.9
So it will just last for around 2-3 days on your refrigerator.
11:24.9
So you need to sell this within 2-3 days already.
11:28.9
So otherwise, your bananas already taste old.
11:34.9
If you're gonna sell this, don't make it too much.
11:38.9
Just enough that you know that it can be sold.
11:43.9
It's also not good to freeze it.
11:45.9
It's not like mangoes that when you freeze it, it's still good.
11:52.9
It's not like that, the correct way to get the banana.
11:59.9
What do you call this?
12:00.9
From the peeling.
12:01.9
The correct way to get it is the stem.
12:04.9
Up to the stem, so there.
12:06.9
You're gonna slice it like that.
12:11.9
Is there anything right and wrong?
12:13.9
Even the way to get the banana.
12:17.9
So there, you're gonna slice it like that.
12:20.9
It should be together like this so that it won't oxidize quickly.
12:26.9
Which means that your banana won't turn black quickly.
12:31.9
So there, what I'm saying is like that.
12:34.9
You remove that already.
12:36.9
Actually, when it becomes like that, it's already banana cake.
12:39.9
Don't use it for banana cream pie anymore.
12:42.9
So there, I think that this much banana is already okay.
12:47.9
I'm going to put a splash of calamansi or lemon juice.
12:52.9
Just a splash, around a tablespoon and then you toss it.
12:57.9
You toss it like that.
13:00.9
The acid is to help with the oxidation so that it won't turn black quickly.
13:07.9
But it will still turn black, right?
13:11.9
I will get the crust from the fridge already.
13:14.9
And then we're going to assemble.
13:18.9
So there, assembly time.
13:20.9
You put half of your filling first.
13:26.9
The Dulce de Leche with cream.
13:31.9
The idea is that you're gonna sandwich the banana.
13:48.9
If you want chocolate chips, you put chocolate chips.
13:54.9
And then you put the rest of the filling.
14:03.9
And then you just spread it out so that the banana would be covered.
14:10.9
The banana should not be exposed so that it's shelf life would be longer.
14:19.9
And then you just put this inside the fridge.
14:24.9
That's the most delicious, right?
14:29.9
You just put this inside the fridge for around an hour or two.
14:34.9
We're gonna put that whipped cream.
14:36.9
You're in a hurry so that your guests would arrive.
14:41.9
Into the freezer for 30 minutes.
14:45.9
So I just freeze this and as you can see.
14:48.9
It's already a bit stable, it's already cold.
14:51.9
It's already set.
14:53.9
And I just whip the cream.
14:56.9
This is just heavy cream that I put a bit of sugar
15:00.9
and so there, I whip it until it's whipped or piping consistency.
15:07.9
I put it in a piping bag with a star piping tip.
15:16.9
And so there, let's just pipe it.
15:24.9
Since this is a rustic dessert, you don't want it to be really even.
15:49.9
And since it's banana cream pie, you want the cream to be a bit generous.
16:11.9
Don't be afraid on piping it.
16:14.9
Remember, no cake, no dessert is perfect.
16:23.9
But it has to be consistent.
16:26.9
It can be that the one I make tomorrow, there's a lot of cream here.
16:31.9
Or the one I make tomorrow, there's a star on the tip.
16:35.9
Now, there's none.
16:37.9
But what's important is that if you're gonna sell it, it has to be consistent.
16:42.9
The taste won't change and even its appeal, right?
16:47.9
I still have a bit of cream left here.
16:50.9
I will also pipe it.
16:51.9
I don't want to put too much cream, this cream is still expensive.
16:54.9
So this is European cream.
16:57.9
1 liter is already 420 pesos.
17:00.9
Before, it's only 280 pesos.
17:02.9
So now, let's not be too happy.
17:11.9
Since it's banana cream pie, let's be generous on the cream.
17:19.9
So that the top part would be lively.
17:28.9
So this is your Banana Cream Pie.
17:34.9
So the best part, we are gonna taste this banana cream pie already.
17:38.9
I will get it from this thick cream.
17:45.9
It's more delicious if we rest it overnight but since we don't have overnight.
17:55.9
It's already stable.
17:59.9
I want to show you the layers.
18:10.9
This is the filling.
18:12.9
The bananas and then the cream.
18:28.9
The crust is really...
18:31.9
The toasting on the crust, it really makes the difference.
18:44.9
Can you hear that crunch?
18:49.9
And the filling is not too sweet.
18:53.9
Well, if you want it sweet, you put more dulce de leche.
19:02.9
It's super duper refreshing.
19:05.9
Don't wait anymore.
19:06.9
There's no mistake, right?
19:07.9
You will really wait because you still need to cool this down.
19:12.9
So make yours already and I'm going to see you soon.
