Banana Cream Puffs are made of light airy choux pastry that is filled with a rich banana rum pastry cream! Almost like eating a doughnut but even better. I’ve also paired them with a tropical banana cream cocktail. Can you tell I like banana rum!!
The irregular shaped delicate pastry balls are perfect vessels for an overflow of rich cream. A light dusting of powdered sugar and you have a completed tasty treat.
Now lets address the lead flavor profile for this french inspired dessert and spirit combo. I love bananas in desserts and even better if its paired with pastry. Blue Chair Bay Rum offers a Banana Rum Cream with a fresh banana taste, including hints of caramel and vanilla. It also only has 75 calories per 1.5 ounces which is great for those of us who love boozy sweets but not all the calories.
Blue Chair Bay Rum is made in the Caribbean and full of island flavor. An array of delicious rum and cream rums that can be added to your favorite cocktail or dessert recipe. The Banana Cream Twist Cocktail is tropical inspired with fresh lemon juice and pineapple juice.
Tips for Banana Cream Puffs
- Make your pastry cream first, so it has time to chill and set in the fridge.
- Use an over ripened banana for best flavor.
- You can pipe your choux pastry in larger 1.5 inch rounds to have the same size cream puffs you see here. Or pipe in smaller balls that you can later fill with pastry cream (using a very small piping tip, pressing into the bottom and squeezing in cream) or use to dip!
- Don’t flatten your piped pastry dollops. Just gently tap the pointed tip.
- Don’t open the oven door while you pastry is rising or it will deflate.
- For a more golden color on your cream puffs, give a very gentle brushing of egg wash before you bake them.
- Slice and fill with pastry cream, then dust with sugar before serving!
- Best eaten same day 🙂
Banana Cream Puffs
Banana Rum Pastry Cream
- 6 Large Egg Yolks
- 3 Tbsp Cornstarch
- 2 Cups Whole Milk
- ½ Cup (100 grams) Granulated Sugar
- 1 Over Ripened Banana mashed
- 1 tsp Vanilla Extract
- 2.5 tsp Blue Chair Banana Rum Cream
- 1 Cup Heavy Whipping Cream
- 2 tsp Granulated Sugar
Choux Pastry Cream Puff Shells
- ½ Cup Whole Milk
- ½ Cup Water
- 7 Tbsp Unsalted Butter
- 2 tsp Granulated Sugar
- ¼ tsp Sea Salt
- 1 ¼ Cups (156 grams) All Purpose Flour
- 4 Large Eggs
Banana Cream Filling
- In a large bowl, whisk together egg yolks and cornstarch. Set aside.
- Combine milk, sugar, mashed banana, and vanilla in a medium saucepan on high heat.
- Bring to a low boil.
- Remove hot milk from heat and slowly pour into bowl of egg yolk paste. Whisking constantly to prevent eggs from cooking.
- Once all milk is incorporated, pour mixture back into saucepan on stove.
- On medium heat continue to whisk as the cream thickens. The thick cream should start to bubble after a couple of minutes.
- Remove from heat, then stir in Banana Rum Cream and vanilla.
- Transfer cream to a metal sieve and press through into another bowl using a rubber spatula.
- Cover bowl with plastic wrap, pressing plastic directly onto cream to prevent a skin forming. Place in fridge and chill for 2-3 hrs.
- *Whipped cream and sugar will be used before assembly.
Cream Puff Shells
- *Make Banana Pastry Cream prior to baking pastry.
- Preheat oven to 425 F and line a baking tray with a silicone mat or parchment paper.
- In a medium sauce pan on medium-high heat, add milk, water, butter, sugar, and salt.
- Heat until butter is melted, stirring with a rubber spatula.
- Once the butter is melted, turn temperature to a medium-low heat.
- Add all the flour at once, whisk quickly to incorporate and make smooth.
- Use the spatula to press and fold the batter as it firms.
- This should slightly dry the mixture, cooking the flour. (about 1 minute)
- Remove from heat and transfer to bowl of stand mixer with paddle attachment.
- Turn mixer on to a medium low speed and let some of the hot air work out of the dough. (30 seconds) Let stand and cool for 3-4 minutes.
- Turn mixer back onto medium speed and add one egg at a time. Stopping to scrape sides and bottom of bowl between each egg.
- Don’t over beat the dough. It will curdled at first, but soon turns into a nice uniform shiny consistency.
- You will know its ready, when you turn off the mixer and lift the paddle. If the dough hangs from the paddle without dripping off right away its done. Should hang from paddle in a 'V' shape.
- Transfer batter to a pastry bag fitted with a ½-inch round piping tip.
- Pipe the batter into 1 inch wide rounds on the prepared baking tray. Gently tap down any peaks with a wet finger tip.
- Bake for 15 minutes. Then reduce heat to 350 F for an additional 15 minutes.
- Remove tray from the oven and carefully lift each puffed shell and place on cooling rack. Cut a small slit in the side of each puff to release steam. Let cool completely before filling.
Cream Puff Assembly
- In the bowl of stand mixer fitted with whisk attachment, whip heavy cream until aoft peaks form.
- Add sugar and whip until stiff peaks form.
- Remove chilled pastry cream from fridge and gently stir with hand whisk. Fold whipped cream into the banana pastry cream with rubber spatula.
- Transfer banana cream into a piping bag fitted with large star piping tip.
- Cut the cream puffs in half. Then pipe the banana cream into the bottom half. Place the top half on the cream.
- Dust the tops with powdered sugar and enjoy immediately!!
Banana Cream Twist Cocktail
- 2 ounces Blue Chair Banana Rum Cream
- 1 ounce Fresh Squeezed Lemon Juice
- 4 ounces Pineapple Juice
- Mix ingredients together in a shaker with ice.
- Vigorously shake together, then pour into glass.
*These Recipes are Sponsored by Blue Chair Bay Rum. All thoughts and text are my own. Thank you for supporting the companies that help make Two Cups Flour possible.