Banana Split Cream Puffs
 
 
Serves: ~30 puffs
Ingredients
  • Cream puffs
  • 1 cup flour
  • 1 cup water
  • ¼ teaspoon salt
  • ½ cup (1 stick) butter
  • 4 eggs
  • Toppings
  • ¼ cup semisweet chocolate, roughly chopped You may also use chips.
  • 1 cup cream
  • 2 cups sweetened whipped cream
  • 1 pint strawberries, sliced
  • 3 bananas, sliced
  • ½ cup salted peanuts, roughly chopped
Instructions
  1. Make cream puffs. Preheat oven to 425F. Line a baking sheet with parchment paper or a silicone mat.
  2. Bring water, salt, and butter to a boil. Dump in flour and stir until the mixture sticks together and becomes glossy, leaving the sides of the pan, about 2-3 minutes.
  3. Allow dough to cool two minutes and then stir in eggs, one at a time, stirring vigorously with a sturdy wooden spoon.
  4. Spoon into a pastry bag and pipe walnut-sized mounds onto a lined baking sheet or alternatively spoon mounds using tablespoons or a cookie scoop. Using a dampened fingertip, gently flatten any peaks that may have formed when piping so they don’t brown too quickly.
  5. Bake 25-35 minutes until golden brown. Underbaked puffs may deflate.
  6. Remove from oven and poke a hole in the side of each puff with a knife to let steam escape. This will assure a crisp puff and also be our entryway for pumping the shells full of whipped cream. Cool completely.
  7. Heat cream to make molten chocolate ganache over low heat until it begins to steam. Pour over chocolate and wait 2 minutes. Stir to melt all the chocolate. Set aside.
  8. Slice puffs in half and fill with whipped cream. It's easiest to pipe in the cream. I like to use this 1M piping tip. Top cream with bananas and berries and put the lids back on the puffs. Drizzle with chocolate syrup and sprinkle nuts on top. Serve immediately.
Recipe by Jellibean Journals at https://jellibeanjournals.com/banana-split-cream-puffs/