A delightful and creamy dessert featuring choux pastry filled with banana cream and topped with chocolate ganache.
Author:Emma Rossi
Prep Time:30 minutes
Cook Time:45 minutes
Total Time:1 hour 15 minutes
Yield:10 servings 1x
Category:Dessert
Method:Baking
Cuisine:French
Diet:Vegetarian
Ingredients
Scale
240 ml water
113 g unsalted butter
125 g all-purpose flour
1.25 ml salt
4 large eggs
454 g cream cheese, softened
150 g powdered sugar, divided
5 ml vanilla extract
240 ml heavy whipping cream
2 ripe bananas, sliced
28 g unsweetened chocolate, melted
15 ml milk
Instructions
Set oven temperature to 200°C.
Combine water and butter in a saucepan; bring to a boil. Stir in flour and salt. Cook over low heat, stirring continuously, until mixture forms a smooth ball. Remove from heat.
Add eggs individually, beating thoroughly after each addition until mixture is glossy.
Drop ten portions of approximately 120 ml of dough onto a lightly greased baking sheet, forming a 23 cm ring.
Bake for 40–45 minutes, or until golden brown and firm. Remove from oven and transfer immediately to a wire rack. Allow to cool completely.
Blend softened cream cheese, 100 g powdered sugar, and vanilla extract until cohesive and smooth.
In a chilled bowl, whip heavy cream until stiff peaks form, about 5 minutes.
Reserve 120 ml of the cream cheese mixture for ganache. Gently fold whipped cream and banana slices into remaining cream cheese mixture. Refrigerate until needed.
Carefully slice the top from each pastry. Pipe or spoon the banana cream filling inside. Replace pastry tops.
In a small bowl, mix reserved cream cheese, 50 g powdered sugar, melted chocolate, and milk until smooth.
Spoon a portion of chocolate ganache over each filled cream puff before serving.
Notes
Ensure that the cream cheese is well softened for easy blending.
Chilling the bowl for whipping cream can help achieve better peaks.
Adjust the sweetness of the filling by modifying the amount of powdered sugar.