Banana Cream Puffs
Cream Puffs:
1 c. water
1/2 c. butter
1 c. all-purpose flour
4 eggs
For the puffs: Mix 1 cup water, 1/2 cup butter and flour. Beat in the eggs, one at a time, until dough is smooth. Beat until satin like. Line a heavy cookie sheet with parchment paper and anchor it to the tray with a little dab of the dough at each corner. Shape 8 mounds of dough on greased baking sheet, or use a pastry bag with a round #5 tip to pipe mounds about 2 inches apart. Bake at 375 degrees for 35 to 40 minutes. Slit puffs. Return to oven, turn oven off. Let dry 5 minutes. Use when cool. These can also be frozen at this point.
Filling:
5 egg yolks
1/3 c. granulated sugar
Dash of salt
1/3 c. all-purpose flour
1 1/2 c. milk
2 tsp. vanilla extract
1 tbsp. butter
2 ripe bananas, mashed
1/2 c. whipping cream
For filling, beat egg yolks with sugar and salt until pale yellow. Beat in flour and 1/2 cup milk. Heat 1 cup milk to boiling. Whisk a little milk into egg mixture, return to pan. Cook, stirring until thick. Remove from heat, add vanilla and butter, stirring until butter is melted. Chill.
Add mashed bananas. Whip the cream. Fold into the banana cream.
Using a pastry bag and a star tip, fill the puffs through the slit made to allow the steam to escape.
Mocha Chocolate Sauce:
1/2 c. semi-sweet chocolate chips
3 tbsp. whipping cream
2 to 3 tbsp. strong brewed coffee
For sauce, mix chocolate chips, cream and coffee, stir and heat until smooth. It’s best to use a double boiler for this.
Either drizzle the sauce on the puffs or dip the tops into the sauce.
Assemble these as close to the time to be served as possible, as they will soften. Refrigerate any leftover cream puffs.
Makes 8 servings.
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