Description
Chocolate Covered Banana Pudding Stuffed Puffs bring creamy comfort and sweet indulgence to classic dessert lovers. Crisp pastry shells cradle smooth banana pudding, then get luxuriously drenched in rich chocolate for a delightful treat you’ll savor with pure pleasure.
Ingredients
Scale
Primary Ingredients:
- 2 cups milk
- 4 large eggs
- 1 ripe banana, mashed
- 8 ounces (226 grams) semi-sweet chocolate
Flour and Baking Base:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
Pudding and Coating Ingredients:
- 1/2 cup sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt (for pudding)
- 2 large egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil (optional, for a smoother coating)
Instructions
- Prepare the oven at 400F (200C) and line a baking sheet with parchment paper for optimal pastry performance.
- In a saucepan, combine water and butter over medium heat, bringing the mixture to a rapid boil. Immediately remove from heat and vigorously stir in flour and salt until a cohesive dough ball forms.
- Allow the dough to cool slightly, then integrate eggs one at a time, mixing thoroughly until the texture becomes smooth and glossy.
- Using a piping bag or spoon, create uniform dough mounds approximately 2 inches apart on the prepared baking sheet.
- Bake the pastry puffs for 20-25 minutes until they transform into golden, puffy structures. Set aside to cool completely.
- Craft the banana pudding by whisking milk, sugar, cornstarch, and salt in a saucepan. Cook over medium heat, stirring continuously until the mixture thickens dramatically.
- In a separate bowl, gently temper egg yolks by gradually introducing hot pudding mixture, then return the combined ingredients to the saucepan. Continue cooking for 2-3 minutes while stirring consistently.
- Remove pudding from heat and fold in butter, vanilla extract, and mashed banana. Allow the mixture to cool to room temperature.
- Create small openings at the bottom of each cooled puff. Utilize a piping bag to generously fill each pastry with the banana pudding.
- Melt chocolate and coconut oil in a microwave-safe bowl, using 30-second intervals and stirring between each cycle until achieving a silky smooth consistency.
- Submerge each filled puff into the melted chocolate, allowing excess to drip off. Position the coated puffs on a wire rack or parchment paper to solidify.
- Once the chocolate coating sets completely, present these decadent Chocolate-Covered Banana Pudding Stuffed Puffs for indulgence.
Notes
- Choose ripe, spotty bananas for the most intense banana flavor in your pudding, as they’re naturally sweeter and more aromatic.
- Ensure eggs are at room temperature to help them incorporate smoothly into the choux pastry dough without creating lumps.
- Use a kitchen thermometer when tempering eggs to prevent scrambling and maintain a silky pudding texture.
- For gluten-free variation, substitute all-purpose flour with a 1:1 gluten-free baking blend to make the puffs accessible to those with wheat sensitivities.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 282
- Sugar: 14 g
- Sodium: 141 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 114 mg