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Friday, September 28, 2012
Banana Cream Puffs
I used to make these as teen, made them for my first boyfriend ever and would surprise him at lunch with one.
Banana Cream Puffs
cream puffs. I love banana cream pie. This is a natural merger of those two
wonderful desserts. Inside this cream puff lies a bottom layer of banana chunks
mixed with vanilla pudding. Then on top is a heap of Bavarian cream (vanilla
pudding mixed with whipped cream) with the cream puff top. A light-tasting
creamy dessert. For some reason, when I make these without the bananas, I
use much smaller amounts of vanilla pudding and whipped cream. At least, this
time I used large amounts of each. Today the recipe made 11 pretty large puffs.
Normally I make about 15-18 smaller ones. Try this out. Leave me a comment if
you find that my proportions are way off. I need to
you'd like to try cream puffs
without the bananas, I've got that posted
1. Bring water and butter to a boil. Add the flour
all at once & stir vigorously until it forms a ball. Set aside to cool,
2. When water-butter-flour mixture is cool, beat
in eggs, one at a time, until smooth each time. Scrape into a gallon-size
plastic storage bag. Snip off about ½” of one corner to make a pastry
3. Preheat oven to 450°F. Chill
the bowl and whisk attachment of a standing mixer, or other mixing bowl and
4. Squeeze out blobs that are about 3 tablespoons
worth of the paste onto two parchment-lined baking sheets. (More paste for
larger puffs, less for smaller puffs) Blobs should be at least 2 inches
Cream puff just out of
puffs to wire racks. Poke each one with a toothpick or a sharp knife to allow
steam to escape. Once cool, cut each puff horizontally in the middle and gently
remove membrane-looking insides.
5. Bake at 450°F for 10
minutes—then turn oven down to 350°F for
15-20 minutes, or until well-puffed and light brown.
7. In a
medium sized bowl, whisk together milk and pudding powder. Cover and
refrigerate for 15 minutes or more. 8. Place
banana chunks in a medium sized bowl and gently stir in about a cup and a half
of the pudding. 9. Pour
the heavy cream into the chilled mixer bowl. Whip on high speed until almost
stiff peaks form. Then fold the remaining pudding into whipped cream. (Use
2/3 to all of the pudding, depending on how sweet you want your cream puffs to
be.) Do not over-mix.
Puff interior before picking out
10. Spread a layer of
banana/pudding into the bottom of a puff. Then with a spoon, scoop enough of
the cream mixture into the bottom to just go over the top. Spoon some into the
top to fill in. Return top to its puff.
11. Plate puffs and sprinkle with powdered
sugar. Makes 12 large, 18
medium, or 24 small cream