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!
Active Time: 30 Minutes
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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