Banana Bourbon Bombs (Bourbon Banana Cream Puffs)

I am super into nostalgic desserts. I love a big slice of good coconut cream and banana cream pie. I wanted to feel that nostalgia in one bite that really packed a bunch so naturally I added some bourbon. I give you banana bourbon cream puffs. Yes, you can be my bestie!

Bourbon Banana Cream Puff
























Pate a Choux
1/2 Cup Unsalted Butter
1 tsp Sugar
1/2 tsp salt
1 1/4 cups AP Flour
4 Eggs
*This is Martha Stewart’s Foolproof Pate a Choux Recipe

Active Time: 30 Minutes
Total Time: 2 Hours
Servings: 10 Oversized Cream Puffs

Directions
Preheat your oven to 350. Put the unsalted butter, sugar, and salt into a heavy bottomed sauce pan on medium heat. Melt the butter entirely. Add the flour and stir with a wooden spoon until the mixture comes together in a ball. Take the batter off of head and put into your mixer (or into a large heatproof bowl). Stir the batter for a quick moment to let some of the heat out. Add one egg at a time and allow it to incorporate completely before adding the next. It will look a little funky, but have faith and keep mixing. When all the eggs are added pour the batter into a pastry bag, or a large ziplock bag. Cut a larger than you think hole in the bag and start piping. I like them nice and big, but you can also make them bite-sized. It is totally up to you! When you have piped the choux batter brush the top of the dough with an egg wash and place in the oven. Bake for 15-20 Minutes or until the dough is puffy, dry, and hollow when you knock on the bottom. Let them cool completely before filling with the bourbon banana cream. Poke a hole in the bottom of your puff and fill with pastry cream. Dip in melted dark chocolate and let stand for 30 minutes before serving.

Bourbon Banana Pastry Cream


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