“My hubsand gets giddy when he sees that I’m making these. I have to gaurd them so they actually make it to our party haha”
These Banana Cream Puffs are a delightful dessert featuring light and airy choux pastry filled with creamy vanilla pastry cream, fresh bananas, and whipped cream. They’re perfect for special occasions or any time you want a sweet treat.
Ingredients:
For the Choux Paste (Puffs):
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 cup |
| Milk | 1 cup |
| Unsalted butter | 1 stick |
| Sugar | 1 Tbsp |
| Salt | ½ tsp |
| Large eggs (room temp) | 4 |
For the Filling:
| Ingredient | Quantity |
|---|---|
| Half and half | 2 cups |
| Sugar | ½ cup |
| Salt | ¼ tsp |
| Egg yolks | 5 |
| Cornstarch | 3 Tbsp |
| Unsalted butter | 4 Tbsp |
| Vanilla extract | 2 tsp |
| Heavy cream | 1 pint (slightly sweetened) |
| Bananas | ½ banana per puff |
| Confectioners sugar | To dust |
Preparation:
Choux Paste (Puffs):
- Prepare Ingredients: Measure flour and set aside.
- Combine Liquids and Fats: In a large saucepan, combine milk, butter, sugar, and salt. Bring to a full boil over medium heat.
- Add Flour: Add flour all at once. Stir with a wooden spoon until smooth and the dough pulls away from the sides of the pan. Continue stirring until the dough appears dry.
- Cool Slightly: Transfer dough to a bowl and let cool for 5 minutes, stirring occasionally.
- Add Eggs: Using a mixer, add eggs one at a time, ensuring each is fully incorporated before adding the next.
- Chill (Optional): Refrigerate paste for up to 4 hours or use immediately.
- Preheat Oven: Preheat oven to 400°F.
- Shape Puffs: Scoop paste into a pastry bag and pipe 2½ to 3-inch mounds onto an ungreased baking sheet. Smooth the tops with a damp pastry brush if desired.
- Bake: Bake for 10 minutes, then reduce oven to 350°F and bake until golden brown and firm, about 25 minutes more.
- Cool: Remove to a rack and let cool completely.
Pastry Cream Filling:
- Heat Half and Half: Pour half and half, ½ cup sugar, and salt into a medium saucepan. Bring to a simmer over medium-low heat.
- Whisk Egg Yolks: Whisk egg yolks with remaining 2 tablespoons sugar in a bowl. Add cornstarch and whisk until incorporated.
- Temper Egg Yolks: Ladle a small amount of hot half and half into the egg yolk mixture, whisking constantly. Gradually add the rest of the hot liquid.
- Cook Pastry Cream: Pour mixture back into the saucepan and cook over low heat, whisking constantly, until thickened.
- Finish Pastry Cream: Remove from heat and add butter and vanilla.
- Cool: Cool pastry cream, covering the surface with plastic wrap or parchment paper to prevent a skin from forming.
Assemble the Puffs:
- Prepare Puffs: Slice tops from cooled puffs and remove any uncooked paste.
- Prepare Whipped Cream: Lightly sweeten the heavy cream and whip to stiff peaks. Reserve about 1 cup for topping. Fold the remaining whipped cream into the cooled pastry cream.
- Slice Bananas: Peel and slice bananas.
- Fill Puffs: Place a spoonful of pastry cream in the bottom of each puff, add banana slices, then another spoonful of pastry cream. Add more banana slices. Top with a spoonful of plain whipped cream.
- Top and Serve: Replace puff tops, set slightly askew. Dust with confectioners’ sugar. Serve refrigerated or at room temperature if serving immediately.
