Cream puff with banana-caramel filling

Isreal Robertson
very easy
3 1
60 mins
60 mins


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


  1. 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. 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. 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. 4

    manufacturer) bake for about 25 minutes. Take out and let cool down.

  5. 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. 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.

Nutrition Facts

260 kcal
27 g
15 g
4 g