Creamy Banana Puffs with Lemon Condensed Milk Cream are a delightful treat that combines the comforting flavors of banana and the zesty brightness of lemon. These airy choux pastry puffs, filled with smooth banana cream and topped with a luscious lemon cream, create a dessert experience that is both indulgent and refreshing. Perfect for special occasions or as a sweet everyday snack, these creamy delights will surely impress your family and friends.
Ingredients
- 100 ml milk
- 100 ml water
- 1 pinch of salt
- 10 g sugar
- 100 g butter
- 120 g flour
- 3 eggs
- 2 bananas
- 80 g condensed milk
- 100 ml milk (for banana cream)
- 2 egg yolks
- 20 g cornstarch
- Juice of 1 lemon
- 50 g condensed milk (for lemon cream)
- 80 ml heavy cream
Directions
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 10 puffs
Nutrition Info: Approx. 250 calories per puff -
Prepare the choux pastry: In a medium saucepan, combine 100 ml milk, 100 ml water, 100 g butter, 10 g sugar, and a pinch of salt. Bring to a gentle boil over medium heat, stirring occasionally until the butter melts completely.
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Add 120 g flour all at once and stir vigorously with a wooden spoon until the mixture forms a smooth dough that pulls away from the sides of the pan.
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Remove from heat and allow the dough to cool for 5 minutes.
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Incorporate 3 eggs one by one, stirring until the mixture becomes smooth and glossy after each addition.
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Pipe the dough onto a baking tray lined with parchment paper, forming small rounds.
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Bake in a preheated oven at 200 degrees C for 25 to 30 minutes, or until the puffs are golden and cooked through. Avoid opening the oven door during baking to ensure they rise properly.
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Make the banana cream: In another saucepan, whisk together 100 ml milk, 2 egg yolks, 20 g cornstarch, and 80 g condensed milk over medium heat. Stir constantly until the mixture thickens.
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Remove from heat and fold in the mashed bananas until well combined.
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Prepare the lemon cream: In a separate bowl, whisk together 50 g condensed milk, the juice of 1 lemon, and 80 ml heavy cream. Beat until the mixture thickens and forms soft peaks.
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Assemble the Creamy Banana Puffs: Slice each choux puff open. Fill them generously with the banana cream, then top with a dollop of the lemon cream.
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For an extra touch, serve dusted with powdered sugar or drizzled with melted white chocolate.
How to serve
Creamy Banana Puffs with Lemon Condensed Milk Cream are best enjoyed fresh out of the oven. Serve them as part of a dessert platter or as a standalone treat with coffee or tea. For added flair, consider garnishing with fresh fruit slices or a sprinkle of zest for a colorful presentation. These puffs can also be refrigerated for a few hours before serving, allowing the flavors to meld beautifully.
FAQs
1. Can I make the choux pastry in advance?
Yes, you can prepare the choux pastry and store it in an airtight container for up to 2 days in the refrigerator. Bake them fresh before serving for the best texture.
2. Can I substitute the bananas with another fruit?
Absolutely! You can use any mashed fruit, such as berries or even apples, but be sure to adjust the sweetness according to your preference.
3. How do I store leftover puffs?
If you have any leftover puffs, store them in an airtight container in the refrigerator for up to 24 hours. For optimal texture, reheat them briefly in the oven before serving.