We put a New Orleans-inspired spin on this traditional French pastry, and we have a feeling you won’t be able to eat just one of these Bananas Foster Pudding Cream Puffs.
Bananas Foster Pudding Cream Puffs
Makes 12
Ingredients
- Puffs:
- ¼ cup water
- ¼ cup whole milk
- ¼ cup unsalted butter
- 1 teaspoon granulated sugar
- ¼ teaspoon kosher salt
- ⅔ cup all-purpose flour
- 2 large eggs, room temperature
- 1 large egg white, room temperature
- Filling:
- 1 (3.4-ounce) box vanilla instant pudding mix
- 2½ cups cold heavy whipping cream, divided
- 2 tablespoons granulated sugar
- 1 tablespoon spiced rum
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ cup diced banana
- Topping:
- 2 large bananas, sliced ¼ inch thick crosswise
- 1 tablespoon firmly packed light brown sugar
- ¼ teaspoon ground cinnamon
Instructions
- Preheat oven to 375°. Spray 2 (15-inch) cast-iron baking sheets with cooking spray.
- For puffs: In a small enamel-coated cast-iron Dutch oven, bring ¼ cup water, milk, butter, granulated sugar, and salt to a boil over medium heat, stirring until butter is melted and sugar is dissolved. Using a wooden spoon, stir in flour. Cook, stirring constantly, until a dough forms and leaves a skin on bottom of pan, 1 to 2 minutes.
- Transfer mixture to the bowl of a stand mixer fitted with the paddle attachment. With mixer on low speed, beat dough until warm to the touch, about 1 minute. Add eggs and egg white, one at a time, beating until combined. Spoon batter into a large piping bag fitted with a ½-inch round tip. Holding bag with tip directly over pan, gently but evenly squeeze batter onto pan into 2-inch-wide circles. Using a damp fingertip, press down tip to create a smooth top. Repeat with remaining batter.
- Bake for 15 minutes. Rotate pans, and bake until puffed and golden brown, about 15 minutes more. Let cool completely on wire racks.
- For filling: In a large bowl, whisk together pudding mix, 1½ cups cream, granulated sugar, rum, vanilla, and cinnamon until thickened, about 2 minutes. Stir in diced banana.
- In another large bowl, beat remaining 1 cup cream with a mixer at high speed until medium peaks form. Gently fold whipped cream into pudding mixture; refrigerate.
- Preheat oven to broil.
- For topping: Place banana slices on a small rimmed baking sheet. Sprinkle with brown sugar and cinnamon. Broil until sugar is melted and lightly browned. Let cool.
- Cut tops off puffs. Spread filling onto bottom half of puffs. Top with banana slices and top half of puffs. Serve immediately, or refrigerate for up to 2 hours before serving.
Notes
• KITCHEN TIP •
Cream puffs are best made and served in the same day.
Cream puffs are best made and served in the same day.
