When I first thought of making Chocolate Banana Cream Puffs, I knew I wanted something both indulgent and fun. There’s something magical about the combination of chocolate and banana; it’s a match that always makes me smile. These little cream puffs are filled with a rich chocolate cream, and adding fresh bananas was the perfect touch. Chocolate Banana Cream Puffs became my new go-to treat, especially for family gatherings or a cozy weekend snack.
The Journey of Perfecting the Puff
It wasn’t easy at first! I had to work on getting the pastry just right, light and airy, yet sturdy enough to hold that delicious filling. A cream puff pastry can be tricky; it took a few tries before they came out golden and fluffy. But once I got it, that first perfect batch of Chocolate Banana Cream Puffs felt like a victory! I carefully piped the chocolate-banana filling into each one, and with every bite, I knew this recipe was something special.
The Secret of the Filling
The chocolate filling needed to be rich but not overpowering, so I used a blend of dark chocolate and cream. Then came the bananas – just the right amount to give a fresh and fruity balance. I found that thinly sliced bananas worked best, nestled in the cream like a little surprise in every bite. When people took that first bite, the combination of smooth chocolate and ripe banana always brought a look of delight.
Every time I make these cream puffs, I think about how food brings people together. The smile on someone’s face as they taste something you’ve poured your heart into—that’s what cooking is all about for me. These Chocolate Banana Cream Puffs aren’t just a dessert; they’re a way to create moments of happiness. And every time I share them, I know I’m sharing a little bit of joy.
Table of Contents
Chef’s Notes- Chocolate Banana Cream Puffs
- Craquelin needs to be chilled well before rolling and cutting. Chilling ensures that it maintains its structure when placed on the choux pastry, giving a nice texture on top.
- After adding the egg, the dough should be smooth and glossy but thick enough to hold its shape. If it’s too runny, add a bit more flour in small increments.
- Pipe the choux dough in even rounds, aiming for similar sizes to ensure even baking. Holding the piping bag vertically helps with accuracy.
- Start at a high temperature to encourage puffing, then reduce the heat to dry the pastries. This dual-temperature baking method prevents them from collapsing once they cool.
- Allow the puffs to rest in the oven after baking, with the door slightly open. This minimizes the temperature shock and helps the puffs maintain their shape.
Chocolate Banana Cream Puffs
4
puffs1
hour25
minutes500
kcal45
minutes2
hours10
minutesIndulge in the heavenly delight of Chocolate Banana Cream Puffs! These luscious pastries combine rich chocolate craquelin with a vibrant banana milk-infused choux dough, creating an unforgettable treat. Filled with a silky banana pastry cream and drizzled with smooth ganache, each bite offers the perfect balance of sweetness and texture. Whether you’re hosting a festive gathering or craving a sophisticated dessert, these cream puffs are sure to impress. Simple to make yet elegant in presentation, they are a must-try for any baking enthusiast looking to elevate their culinary repertoire. Get ready to wow your friends and family with this irresistible classic!
Ingredients
- Chocolate Craquelin
2 tablespoons all-purpose flour plus extra for dusting
1 tablespoon unsweetened cocoa powder
2 tablespoons unsalted butter softened
1 tablespoon granulated sugar
A pinch of salt
- Banana Milk Choux:
2 tablespoons banana milk
2 tablespoons unsalted butter
1/4 teaspoon granulated sugar
A pinch of salt
2 tablespoons all-purpose flour
1 egg
- Chocolate Ganache:
1 tablespoon dark chocolate chips
1/2 tablespoon unsalted butter
A pinch of salt
3/4 tablespoon heavy cream
- Banana Pastry Cream:
1/2 banana frozen
1/4 cup banana milk
3/4 tablespoon cornstarch
2 tablespoons heavy cream
1/4 teaspoon vanilla extract
A pinch of salt
- Garnish:
Edible gold dust
- Alternative Ingredients:
All-purpose flour: Substitute with a gluten-free flour blend to make the recipe gluten-free.
Unsalted butter: Replace with coconut oil for a dairy-free option.
Banana milk: Use regular milk or almond milk as an alternative for those avoiding banana milk.
Dark chocolate chips: Opt for dairy-free or vegan chocolate chips to cater to vegan diets.
Eggs: Replace with flax eggs 1 tablespoon flaxseed meal mixed with 3 tablespoons water for a vegan substitute.
Granulated sugar: Use coconut sugar or maple syrup as alternative sweeteners.
Directions
- Prepare Craquelin Dough – In a mixing bowl, combine all-purpose flour, cocoa powder, granulated sugar, and a pinch of salt. Incorporate the softened unsalted butter until a dough forms. Flatten the dough into a disk, wrap in plastic, and chill in the refrigerator for 30 minutes.
- Shape and Freeze Craquelin – On a floured surface, roll out the chilled dough to approximately 1/16th-inch thickness. Use a 2-inch cutter to create rounds. Place each round on a parchment-lined baking sheet and freeze until ready to bake.
- Make Choux Pastry – In a saucepan, gently heat banana milk, unsalted butter, granulated sugar, and a pinch of salt until simmering. Stir in all-purpose flour until a dough forms, then transfer to a bowl to cool slightly. Gradually add eggs one at a time, whisking until smooth. Pipe 1.5-inch rounds onto baking sheets, top each with a piece of craquelin, and bake at 400°F for 15 minutes. Lower temperature to 350°F and bake for an additional 10 minutes. Allow puffs to rest in the oven for 5 minutes before removing.
- Prepare Chocolate Ganache – Melt dark chocolate chips with unsalted butter and a pinch of salt. Incorporate 2 tablespoons of heavy cream until smooth. Refrigerate until firm, then whisk with the remaining tablespoon of heavy cream to achieve a pourable consistency. Transfer to a piping bag.
- Create Banana Pastry Cream – Thaw frozen bananas by roasting in the oven. Blend the bananas with banana milk until smooth. In a saucepan, whisk cornstarch into banana milk mixture and cook until thickened. Let cool, then fold in whipped heavy cream mixed with vanilla extract.
- Assemble the Puffs – Insert holes into the base of each choux puff. Pipe the banana pastry cream into each puff, followed by the chocolate ganache. Garnish with a sprinkle of edible gold dust for a luxurious finish.
Equipment
- Chef’s Knife
- Cutting Board
- mixing bowls
- measuring cups and spoons
- baking sheet
- personal blender
Nutrition Facts
- Calories: 500kcal
- Fat: 28g
- Saturated Fat: 16g
- Cholesterol: 90mg
- Sodium: 150mg
- Potassium: 300mg
- Carbohydrates: 50g
- Fiber: 4g
- Sugar: 30g
- Protein: 6g
- Vitamin A: 80IU
- Vitamin C: 10mg
- Calcium: 100mg
- Iron: 3mg
FAQ- Chocolate Banana Cream Puffs
Can I make the craquelin in advance?
Yes! You can prepare the craquelin dough up to two days ahead. Wrap it well in plastic and keep it in the refrigerator. When ready, roll, cut, and freeze the rounds for easy application.
What’s the best substitute for banana milk?
You can use regular milk or almond milk with a few drops of banana extract to achieve a similar flavor profile.
Why did my choux puffs deflate after baking?
Choux puffs can deflate if they haven’t been baked long enough or if they’re exposed to rapid temperature changes. Ensure they’re baked until golden brown, and let them rest in the oven for a few minutes after baking.
How can I make these cream puffs gluten-free?
Use a gluten-free flour blend for both the choux and craquelin. Be mindful that gluten-free flours can have varying absorption rates, so you may need slight adjustments.
How do I store leftovers?
Store filled cream puffs in the refrigerator for up to 2 days. However, for the best texture, it’s ideal to enjoy them within a few hours of assembly. Unfilled puffs can be frozen for up to 2 weeks and thawed before filling.
