Ingredients
Equipment
Method
Part 1: Mastering the Choux Pastry
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
- In a medium saucepan, combine the water, butter, sugar, and salt. Bring to a rolling boil over medium-high heat.
- Remove the pan from the heat and add all the flour at once. Stir vigorously until a rough dough forms.
- Return the pan to medium heat and cook, stirring constantly, for 2-3 minutes to dry the dough. A thin film will form on the bottom of the pan.
- Transfer the dough to a mixer bowl and beat on low for 2-3 minutes to cool slightly.
- With the mixer on low, add the eggs one at a time, mixing until fully incorporated before adding the next. The final texture should be smooth and glossy.
- Transfer the pastry to a piping bag and pipe 1.5-inch mounds onto the prepared baking sheets, about 2 inches apart.
- Bake for 15 minutes at 400°F (200°C), then reduce temperature to 350°F (175°C) and bake for another 20-25 minutes until deep golden brown.
- Turn off the oven, prop the door open, and let the shells cool in the oven for 30 minutes before moving to a wire rack.
Part 2: Creating the Luscious Banana Cream
- In a saucepan, mash one banana, add the milk, and heat to a simmer. Remove from heat, cover, and let infuse for 15 minutes.
- In a bowl, whisk together egg yolks, sugar, and cornstarch until pale.
- Strain the warm milk, then slowly stream it into the egg yolk mixture while whisking constantly to temper.
- Pour the mixture back into the saucepan. Cook over medium heat, whisking constantly, until it boils and thickens. Boil for one full minute.
- Remove from heat and whisk in the butter and vanilla extract. Strain through a fine-mesh sieve into a bowl.
- Press plastic wrap directly onto the surface and chill for at least 4 hours.
Part 3: Assembling Your Masterpiece
- Once chilled, whisk the pastry cream until smooth. Finely dice the remaining banana and fold it into the cream.
- Transfer the filling to a piping bag. Insert the tip into the bottom of each choux shell and fill generously.
- Dust with powdered sugar or drizzle with chocolate glaze. Serve immediately for the best texture.
Notes
Ensure your eggs are at room temperature for the choux pastry; this helps them incorporate more easily.
Do not open the oven door while the puffs are baking, especially in the first 25 minutes, as this can cause them to collapse.
For the richest flavor, use very ripe bananas with lots of brown spots.
Do not open the oven door while the puffs are baking, especially in the first 25 minutes, as this can cause them to collapse.
For the richest flavor, use very ripe bananas with lots of brown spots.