Chocolate-Hazelnut-Banana Pudding

Chocolate-Hazelnut-Banana Pudding

Yes, from its banana-and-Vanilla Wafer base to its toasted Swiss Meringue topping, this decadent Chocolate-Hazelnut-Banana Pudding is made completely from scratch—but with a chocolate-hazelnut twist.

Chocolate-Hazelnut-Banana Pudding
Makes 6 to 8 servings
  • 3 cups (720 grams) whole milk
  • ½ cup (100 grams) granulated sugar
  • 6 tablespoons (48 grams) cornstarch
  • 3 large eggs (150 grams)
  • 6 large egg yolks (114 grams)
  • 2 tablespoons (16 grams) all-purpose flour
  • 1 tablespoon (18 grams) vanilla bean paste
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ cup (64 grams) chocolate-hazelnut spread*
  • 4 cups (800 grams) ¼-inch-sliced ripe bananas (about 5 medium bananas)
  • Vanilla Wafers (recipe follows)
  • Swiss Meringue (recipe follows)
  1. Place a fine-mesh sieve over a medium bowl.
  2. In a medium saucepan, heat milk over medium heat until steaming. (Do not boil.)
  3. In a medium bowl, whisk together sugar, cornstarch, eggs, egg yolks, flour, vanilla bean paste, and salt. Gradually whisk hot milk into sugar mixture. Return mixture to saucepan, and cook over medium heat, whisking constantly, until bubbly and very thick, 4 to 6 minutes. Strain through prepared sieve. Cover with a piece of plastic wrap, pressing wrap directly onto surface of pudding to prevent a skin from forming. Let cool completely.
  4. Transfer 2 cups (510 grams) pudding to another medium bowl; whisk in chocolate-hazelnut spread until smooth.
  5. In the bottom of a 9-inch square baking dish, place banana slices and Vanilla Wafers in a single layer, alternating between the two. Spoon chocolate-hazelnut pudding on top, smoothing with an offset spatula. Place banana slices and wafers in a single layer, alternating between the two, on top of pudding. Spoon vanilla pudding on top, smoothing with an offset spatula. Place bananas and Vanilla Wafers in a single layer, alternating between the two in a checkerboard-like pattern. Cover and refrigerate for 3 hours or up to overnight. Before serving, spoon Swiss Meringue on top, spreading as desired with an offset spatula. Using a handheld kitchen torch, lightly brown meringue. Decorate with remaining Vanilla Wafers and remaining banana slices. Serve immediately.
*We used Nutella.

Note: For softer cookies, refrigerate assembled pudding overnight.

Vanilla Wafers
Makes 54 cookies
  • 3⅓ cups (417 grams) all-purpose flour
  • ½ teaspoon (2.5 grams) baking powder
  • 1½ cups (300 grams) granulated sugar
  • ¾ cup (170 grams) unsalted butter, melted
  • ¼ teaspoon kosher salt
  • 4 large egg whites (120 grams)
  • 2 tablespoons (36 grams) vanilla bean paste
  • 2 teaspoons (8 grams) vanilla extract
  1. Preheat oven to 325°F (170°C). Using a permanent marker, draw 30 (1½-inch) circles each on 2 sheets of parchment paper (60 circles total), and place, marker side down, on 2 rimmed baking sheets.
  2. In a medium bowl, whisk together flour and baking powder.
  3. In a large bowl, whisk together sugar, melted butter, and salt. Add egg whites, vanilla bean paste, and vanilla extract, whisking until smooth. Fold flour mixture into sugar mixture until smooth. Transfer batter to a pastry bag fitted with a ½-inch round piping tip. Pipe batter into drawn circles. Using a finger dipped in water, smooth tops if necessary.
  4. Bake until edges are golden brown, 15 to 20 minutes, rotating pans halfway through baking. Let cool completely on pans. Use Store in an airtight container for up to 3 days.

Swiss Meringue
Makes 2½ cups
  • 1 cup (200 grams) castor sugar
  • 4 large egg whites (120 grams), room temperature
  • ¼ teaspoon cream of tartar
  • ⅛ teaspoon kosher salt
  • ½ teaspoon vanilla extract
  1. In the heatproof bowl of a stand mixer, whisk together castor sugar, egg whites, cream of tartar, and salt. Place bowl over a saucepan of simmering water. Cook, whisking frequently, until sugar completely dissolves and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C).
  2. Carefully return bowl to stand mixer. Using the whisk attachment, beat at high speed until stiff peaks form and bowl is cool to the touch, 4 to 5 minutes. Beat in vanilla.


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