Banana Cream Puffs
Banana Cream Puffs are made with Fluffy Choux Pastry the filled with a fresh banana and banana cream rum liquor pastry filling!
Servings 18 cream puffs
Ingredients
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
Instructions
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!!