Crush cookies and add to a food processor and pulse.
Pour in melted unsalted butter, sugar, and Rodelle Vanilla. Mix it all up well and set to the side.
For the Pastry Cream Filling
In a saucepan dissolve ONLY 4oz of sugar in the milk and bring to a boil.
Beat the egg yolks and whole eggs in a stainless steel or plastic bowl.
Sift together corn starch and the remaining 4oz of sugar into the eggs, making sure there are no lumps.
Take the hot milk and sugar mixture and temper your eggs - pour in the mixture very slowly, so that you don’t curdle the eggs.
Pour the rest of the sugar and milk mixture after you have tempered the egg back into a pot and bring to a boil stirring constantly.
When thickened, remove from heat. (If you have lumps run through a fine mesh to remove the lumps)
Stir in the butter and the Rodelle Vanilla Paste until well incorporated.
Pour mixture in a stainless steel or plastic bowl to cool down. Stirring constantly. (Best if you have an ice bath to place the bowl in).
When chilled, cover with plastic wrap making sure the plastic wrap in touching the cream to prevent a crust on top.
Store in fridge until time to use.
Building the Parfait
In a glass cup add gram cracker crust to bottom. (Make sure not to press down too much). Then add some of the pastry cream you chilled and repeat 2-3 more times or until the glass is filled leaving some space at the top.
On the top and final layer poor over some chocolate syrup and place in the fridge to chill before serving.
This dessert is best if served cold.
This recipe was created for Rodelle by Rene Ramos, part of ADM's Culinary Team. Photos by Amanda at @frommetovuu.
