Irresistible Banana Pudding Paris-Brest Recipe Delight

Banana Pudding Paris-Brest is a delightful fusion that combines the classic French pastry with the creamy comfort of banana pudding. Imagine biting into a light choux pastry, filled with luscious banana-flavored cream, and topped with a sprinkle of toasted nuts—it’s pure bliss.

Every time I make this dish, I’m transported back to childhood picnics where my grandma would whip out her famous banana pudding. The joy of combining two beloved desserts into one masterpiece feels like winning the dessert lottery. Whether it’s for a family gathering or just a sweet treat after dinner, this recipe promises an explosion of flavors that will have everyone asking for seconds.

Ingredients for Banana Pudding Paris-Brest

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Essential for creating the choux pastry, choose a good quality flour for the best results.
• Unsalted Butter: Adds richness to the dough; always use unsalted butter for better control over saltiness.
• Large Eggs: These act as binders and leavening agents in the choux pastry; ensure they are at room temperature.
• Milk: Whole milk gives the banana pudding creaminess; feel free to swap for almond milk if desired.
• Bananas: Ripe bananas are key for flavor; look for those with plenty of spots for maximum sweetness.
• Powdered Sugar: Sweetens the banana cream filling while providing that irresistibly smooth texture.

For the Topping:

• Chopped Nuts: Toasted walnuts or pecans add crunch and flavor; choose your favorite variety!

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Banana Pudding Paris-Brest

Follow these simple steps to prepare this delicious dish:

Step 1: Prepare the Choux Pastry

Start by preheating your oven to 400°F (200°C). In a saucepan over medium heat, combine water and butter until melted. Stir in flour until a dough forms and cook briefly until it pulls away from the sides.

Step 2: Add Eggs

Remove from heat and let it cool slightly before adding eggs one at a time. Mix well after each addition until you achieve a smooth and glossy batter.

Step 3: Shape and Bake

Spoon or pipe the dough onto parchment-lined baking sheets in long oval shapes. Bake in preheated oven for about 25 minutes until golden brown and puffed up.

Step 4: Prepare Banana Cream Filling

In a saucepan, heat milk over medium heat. In another bowl, whisk together powdered sugar, cornstarch, and egg yolks. Gradually add hot milk to egg mixture while whisking continuously.

Step 5: Combine Ingredients

Return mixture to saucepan and cook until thickened. Remove from heat and fold in mashed bananas along with vanilla extract for extra flavor.

Step 6: Assemble

Once choux pastries have cooled completely, slice them open and fill generously with banana cream. Top with chopped nuts and serve immediately!

Transfer to plates and enjoy each bite of your decadent Banana Pudding Paris-Brest!

Perfecting the Cooking Process

Start by preparing the choux pastry; it’s the heart of this dessert. While it cools, whip up the banana pudding. Finally, assemble everything by piping the pudding into the pastry and topping it with whipped cream. Timing is key for optimal results.

Add Your Touch

Feel free to swap bananas for other fruits like strawberries or even add a splash of rum for an adult twist. You can also infuse the whipped cream with vanilla or chocolate for an extra layer of flavor. The possibilities are endless!

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. To reheat, place in a preheated oven at 350°F for about 5-7 minutes, ensuring it stays crisp while warming through.

Sometimes I whip up this Banana Pudding Paris-Brest when I want to impress friends at dinner parties; they always rave about how fancy it looks yet how comforting it tastes!

FAQs:

What is Banana Pudding Paris-Brest?

Banana Pudding Paris-Brest is a delightful dessert that combines the classic French pastry, Paris-Brest, with the creamy, rich flavors of banana pudding. The pastry itself is made from choux dough, which puffs up beautifully when baked. Once cooled, it is filled with a luscious banana pudding mixture, often topped with whipped cream and fresh banana slices. This unique twist on the traditional Paris-Brest offers a perfect balance of textures and flavors.

How do you store Banana Pudding Paris-Brest?

To store your Banana Pudding Paris-Brest, place it in an airtight container in the refrigerator. This will help maintain its freshness and prevent the choux pastry from becoming soggy. It’s best enjoyed within two to three days of preparation for optimal taste and texture. If you have leftovers, be sure to cover them well to keep them from absorbing any odors from the fridge.

Can I make Banana Pudding Paris-Brest ahead of time?

Yes, you can prepare components of Banana Pudding Paris-Brest ahead of time! You can bake the choux pastry a day in advance and store it in an airtight container at room temperature. The banana pudding filling can also be made a day prior and kept refrigerated. However, for the best experience, fill the pastries just before serving to maintain their crispness.

What variations can I try with Banana Pudding Paris-Brest?

You can experiment with various flavors when making Banana Pudding Paris-Brest! Consider adding chocolate or caramel sauce for extra richness or incorporating different fruits like strawberries or berries for added freshness. Additionally, you can use flavored whipped cream or even infuse your banana pudding with vanilla bean or spices such as cinnamon for a unique twist on this delicious dessert.

Conclusion for Banana Pudding Paris-Brest:

In summary, Banana Pudding Paris-Brest combines the elegance of French pastry with the beloved flavor of banana pudding. This dessert features airy choux pastry filled with creamy pudding that delights anyone who tries it. Whether you’re preparing it for a special occasion or just treating yourself, its unique flavor combination is sure to impress. Enjoy experimenting with variations to find your perfect version of this delectable treat!

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Banana Pudding Paris-Brest

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Indulge in the delightful fusion of classic French pastry and creamy banana pudding with this Banana Pudding Paris-Brest. Light, airy choux pastry is filled with luscious banana cream and topped with toasted nuts, creating a dessert that transports you to a Parisian café. Perfect for any gathering or a comforting treat after dinner, this recipe promises an explosion of flavors that will impress your guests.

• Author: Cathy
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Yield: Serves 8
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 1/2 cup unsalted butter
• 4 large eggs
• 1 cup whole milk
• 2 ripe bananas, mashed
• 1/2 cup powdered sugar
• 1/2 cup chopped nuts (toasted walnuts or pecans)

Instructions

1. Preheat oven to 400°F (200°C). In a saucepan, combine water and butter over medium heat until melted. Stir in flour until a dough forms; cook briefly until it pulls away from the sides.
2. Remove from heat and let cool slightly. Add eggs one at a time, mixing well after each addition until smooth.
3. Spoon or pipe the dough onto parchment-lined baking sheets in long oval shapes. Bake for about 25 minutes, or until golden brown and puffed.
4. For the banana cream filling, heat milk in a saucepan. In a bowl, whisk together powdered sugar, cornstarch, and egg yolks. Gradually add hot milk while whisking continuously.
5. Return mixture to the saucepan and cook until thickened. Remove from heat and fold in mashed bananas.
6. Once choux pastries are cooled, slice them open and fill generously with banana cream. Top with chopped nuts before serving.

Nutrition

• Serving Size: 1 pastry (100g)
• Calories: 360
• Sugar: 18g
• Sodium: 120mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 90mg

Keywords: - Use room temperature ingredients for better mixing.- Swap bananas for strawberries or add flavored whipped cream for extra richness.- Store leftovers in an airtight container in the fridge for up to three days.