Banana Split Cream Puffs Food

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.

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.

BANANA SPLIT CREAM PUFFS

Steps:

• In a saucepan over medium heat, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until mixture is smooth and shiny, about 3 minutes. Drop by rounded tablespoonfuls onto a greased baking sheet. Bake at 400 degrees F for 30 to 35 minutes or until golden brown. Transfer to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. Fill each with a scoop of ice cream and top with fruit. Drizzle with hot fudge sauce. Replace tops and serve immediately.

STATE FAIR CREAM PUFFS

Steps:

• In a large saucepan, bring the water, butter and salt to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add 1 egg at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by 1/4 cupfuls 3 in. apart onto greased baking sheets. Combine milk and egg yolk; brush over puffs. Bake at 400° until golden brown, 30-35 minutes. Remove to wire racks. Immediately cut a slit in each for steam to escape; cool. , In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until almost stiff. Split cream puffs; discard soft dough from inside. Fill the cream puffs just before serving. Dust with confectioners' sugar. Refrigerate leftovers.