Choux pastry cakes with chocolate-banana cream

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Bring 440 ml milk to the boil. Stir pudding powder, 60 g sugar and 6 tbsp milk until smooth. Stir into the boiling milk, bring to the boil and simmer for about 1 minute. Remove from the heat, pour into a bowl and cover with foil, allow to cool. Keep cool for at least 2 hours, preferably overnight

2. 2

   Bring 150 ml milk, 150 ml water, butter and salt to the boil in a saucepan. When the fat is completely melted, add the flour at once. Stir with a wooden spoon until a white layer forms on the bottom of the pot and the dough comes off the bottom of the pot as a lump. Pour into a bowl and immediately stir in 1 egg. Leave to cool for about 10 minutes. Stir 5 eggs one after the other into the dough

3. 3

   Pour the dough into a piping bag with a medium perforated spout. Line 2 baking trays with baking paper and spray 8 circles (each approx. 10 cm Ø) of dots on each. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for approx. 20 minutes. Remove from oven and let cool off

4. 4

   Soak gelatine in cold water. Peel bananas and cut into cubes. Whip the cream with the whisk of the hand mixer until stiff. Stir chocolate pudding with a whisk until smooth. Squeeze the gelatine, dissolve and mix with 5 tbsp. of the pudding. Add the gelatine to the remaining pudding. Gradually fold the cream into the pudding. Fold in bananas. Place the mixture in a cool place for about 15 minutes until it begins to gel

5. 5

   Spread the chocolate-banana cream over 8 choux pastry bases. Place the remaining bases on top as a lid. Melt the chocolate coating on a warm water bath. Decorate the cakes with it and put them in a cool place for about 1 hour

6. 6

   Waiting time approx. 45 minutes

Nutrition Facts

KCAL
480 kcal

CARBS
43 g

FATS
28 g

PROTEINS
14 g