Banana Cream Puffs Dessert Recipe Chris Ford Food

CHRISTY'S BANANA CREAM PUFF DESSERT

Steps:

• 1. Preheat oven to 400. Lightly grease/flour 13x9 pan. Slice bananas and toss in lemon juice. Set aside.
• 2. In medium sauce pan, boil water/butter. Add flour mixing well. Add eggs, one at a time. I use a fork and whisp rapidly until smooth. Spread mixture into pan and bake for 30 minutes. Poke bottom with wooden spoon and let cool.
• 3. Using a hand mixer, cream 1/2 cup of milk with softened cream cheese. Add pudding/pie mix and the remaining 1 1/2 cups of milk and blend until well mixed and creamy. Fold in bananas.
• 4. Spreadh cool whip on top of pudding mixture. Drizzle caramel topping over top and sprinkle with nuts.
• 5. Refrigerate at least an hour before serving.
• 6. Variations: Chocolate syrup in lieu of caramel. Cashews or toasted pecans in lieu of honey roasted peanuts.

BANANA CREAM PUFFS DESSERT RECIPE - CHRIS FORD

Steps:

• Make the banana pastry cream: In a large bowl, combine the egg yolks and cornstarch. In a medium saucepan set over high heat, combine the milk, sugar, banana and vanilla and bring to a boil. Remove the pan from the heat. While whisking constantly, slowly pour the milk mixture into the yolk-cornstarch mixture. Return the mixture to the saucepan and set over high heat. Bring the mixture to a rolling boil, whisking constantly, for 1 minute. Immediately pass the mixture through a fine-mesh sieve, place in a bowl and cover with plastic wrap. Place in the refrigerator and chill until the mixture is cold and thick, at least 3 hours. Run the chilled banana pastry cream mixture through a food processor or use a whisk to loosen the mixture.
• In a large bowl or using a standing mixer, whisk together the heavy cream and confectioners' sugar until medium-stiff peaks form. Gently fold the banana pastry cream into the whipped cream, cover with plastic wrap and chill.
• Make the pâte à choux: Preheat the oven to 375°. In a medium saucepan set over high heat, combine the milk, water, butter, sugar and salt and bring to a rolling boil. Whisk in the cake flour and stir vigorously to make sure no clumps of flour form. Whisk constantly until the dough forms a ball, pulls away from the sides of the pan and begins to dry out, 2 to 3 minutes 4. Scrape the hot dough directly into the bowl of a standing mixer and paddle on medium speed for 1 minute. Slowly add the eggs, one at a time, making sure each egg is fully combined before adding the next. Once all the eggs have been added, continue to mix for 2 minutes, until the dough is smooth. Transfer the dough to a pastry bag fitted with a large round pastry tip.
• On a sheet pan lined with parchment paper, pipe the dough into 1-inch rounds. Place in the oven and bake for 5 minutes. Turn the heat down to 325° and bake until the pâte à choux is puffed, lightly browned and very light, 15 to 20 minutes. Remove from the oven and cool to room temperature.
• Fit another pastry bag with a medium round pastry tip and fill with the chilled banana pastry cream. Make a tiny hole at the bottom of each puff with the pastry tip and fill each completely with banana pastry cream, being careful not to overfill. Dust with confectioners' sugar and serve immediately.

DULCE AND BANANA

Steps:

• Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. Fit a large pastry bag with a 1/2 -inch round tip.
• Combine the butter, granulated sugar, salt and 1 cup water in a medium saucepan and bring to a boil. Remove from the heat; sift the flour into the saucepan and stir with a wooden spoon to make a paste. Return to medium heat and stir until the dough pulls away from the side of the pan and is slightly shiny, about 2 minutes. Transfer to a bowl and beat with a wooden spoon until slightly cooled, 2 to 3 minutes. Add the whole eggs, one at a time, beating until smooth before adding the next.
• Transfer the dough to the pastry bag. Pipe 1-inch mounds of dough 1 inch apart on the prepared baking sheets. Smooth the tops with a damp fingertip. Beat the egg yolk with 1 tablespoon water; brush on the dough mounds. Bake 15 minutes, then reduce the oven temperature to 350 degrees F and continue baking until the puffs are golden brown and crisp, about 25 more minutes. Transfer to a rack and let cool completely.
• Meanwhile, beat the heavy cream and the confectioners' sugar in a large bowl with a mixer until soft peaks form; refrigerate until ready to assemble. Place the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted.
• Cut the puffs in half crosswise with a serrated knife; sandwich with the sliced bananas, dulce de leche and whipped cream. Drizzle the puffs with the melted chocolate and more dulce de leche.

BANANA CREAM DESSERT

Steps:

• In a bowl, beat cream until soft peaks form. Add vanilla and continue beating just until stiff peaks form. Fold in 3/4 cup peanut brittle and the bananas. Spoon into individual dessert dishes. , Chill for 1 hour. Sprinkle with remaining peanut brittle and top each with a cherry.

CREAM PUFF DESSERT

Steps:

• Boil water and oleo, then stir in the flour.
• Beat in the eggs 1 at a time, until smooth.
• Grease a 9x13 pan.
• Spread the batter in the pan and bake at 400 degrees for 30 minutes.
• Cool.
• Filling: Mix until smooth the cream cheese, milk and pudding mix.
• Spread on cooled crust. Top with the cool-whip and drizzle the chocolate syrup on top of the cool-whip.
• I wait until I serve this to drizzle the syrup on.
• Refrigerate.

BANANA CREAM ECLAIRS

Steps:

• In a large saucepan, bring the water, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until dough is smooth and shiny. , Insert a 3/4-in. round tip into a pastry bag; add dough. Pipe 3-in. strips about 3 in. apart on a greased baking sheet. Bake at 400° for 25-30 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. , In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. In another bowl, mash bananas; gently fold in whipped cream. Spoon into eclairs; replace tops. , In a small bowl, combine the confectioners' sugar, cocoa, butter and vanilla. Add enough water to make a thin glaze. Spread over eclairs. Sprinkle with pecans. Refrigerate leftovers.

CREAM PUFF DESSERT

Steps:

• Bring water to a boil, add margarine, when melted, remove from heat.
• Add flour and stir to form a ball.
• With wooden spoon, add eggs, one at a time, and mix to shiny ball again, after each addition.
• Spread in 9x13 glass pan, grease with cooking spray first.
• Bake 30-35 minutes at 400 Degrees, this will puff up, and be out of shape, cool completely.
• With a mixer, add 3 1/2 cups cold milk to pudding, then add cream cheese, this may look lumpy, it's ok, don't beat it to death, but it will incorporate while setting.
• Spread into cooled crust, top with Cool Whip, as much as desired. Drizzle with chocolate syrup or chocolate shavings.
• Refrigerate

BANANA CREAM DESSERT

Steps:

• Using a fork, combine graham cracker crumbs and honey in a small mixing bowl. Press into the bottom of a 13 x 9 x 2 inch pan.
• In a medium bowl, whisk together the instant vanilla pudding and milk until thickened, about 90 seconds; set aside.
• In another bowl, beat together cream cheese and sugar using a mixer on low speed.
• Using a rubber spatula, fold in the pudding until blended.
• Spread pudding mixture over graham cracker crust. Arrange bananas on top of pudding mixture; sprinkle with coconut. Spread on nondairy whipped topping; sprinkle on nuts.
• Cover and chill at least two hours.