Print

Banana Pudding Paris-Brest

Print Recipe

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.

Ingredients

Scale
  • 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

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.

Find it online: https://timeforkitchen.com/irresistible-banana-pudding-paris-brest-recipe-delight/