Cream puff with banana-caramel filling

Name: Cream puff with banana-caramel filling
Cook time: 1 h
Total time: 1 h
Yield: 9
Ingredients: 60 ml Milk; 7-10 Tbsp Salt; 25 g Butter; 100 g Flour; 2 Eggs (size M); 250 g Whipped cream; 1 package Vanillin sugar; 6 TABLESPOONS Caramel spread (e.g. Bonne Maman); 2 Bananas; 1 package (52 g) Milk chocolate pralines with soft toffee filling; 7-10 Tbsp Disposable piping bag; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 9

60 ml Milk
7-10 Tbsp Salt
25 g Butter
100 g Flour
2 Eggs (size M)
250 g Whipped cream
1 package Vanillin sugar
6 TABLESPOONS Caramel spread (e.g. Bonne Maman)
2 Bananas
1 package (52 g) Milk chocolate pralines with soft toffee filling
7-10 Tbsp Disposable piping bag
baking paper

Directions

1
Heat milk and 60 ml water with 1 pinch of salt and butter until the butter has melted. Bring to the boil once, remove from the stove. Add flour at once and mix with a wooden spoon. Put the pot back on the stove and stir until the dough comes off the bottom as a lump and a white layer has formed at the bottom of the pot.
2
Put the dough into a mixing bowl and immediately stir in 1 egg. Leave to cool for about 8 minutes. Stir 1 egg into the dough until it is smooth and shiny.
3
Pour the dough into a piping bag with a large star-shaped spout and squirt approx. 9 tuffs (approx. 5 cm Ø each) onto a baking tray lined with baking paper. In a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see
4
manufacturer) bake for about 25 minutes. Take out and let cool down.
5
Whip the cream until stiff and allow the vanilla sugar to trickle in. Fold in 4 tablespoons of spread, leaving fine caramel streaks. Peel and slice the bananas. Cut cream puffs in half horizontally.
6
Spread the cream and bananas on the lower halves, place the lid on top. Chop the chocolates. Sprinkle cream puffs with the remaining caramel spread and sprinkle with the pralines.