INGREDIENTS
PASTRY
250ml Water
½ tsp Salt
2 tsp Sugar
90g Unsalted Butter, small chunks
135g Flour
4 Large Eggs, at room temperature
FILLING
4 Medium Overripe Bananas
200g Golden Caster Sugar
1 tbsp Lemon Juice
8 tbsp Custard Powder
600ml Milk
300ml Double Cream
PREPARATION
PASTRY
1) Preheat oven to 220°C using Convection function.
2) Heat water, salt, sugar and butter in a small saucepan, stirring until the
butter is melted and comes to a boil. Remove from heat and add in the
flour all at once. Put the pan back on the heat and stir rapidly until the
mixture is smooth, remove from heat.
3) Allow dough to cool for two minutes, then briskly beat in the eggs, one at
a time, until smooth and shiny. Place dough into a piping bag fitted with a
plain ½” tip and pipe them on the baking sheet. Bake until puffed and
well-browned for 25 to 30 mins.
FILLING
1) Purée the bananas, sugar and lemon juice in a food processor and pour
into a saucepan to cook for a few mins until thickened.
2) Mix custard powder with 2-3 tbsp of the milk to make a smooth paste,
then add the remaining milk, cream and vanilla, and stir well. Pour the
custard mixture into the banana purée and continue cooking, whisking
until thick and smooth. Transfer into a bowl, cover with cling wrap and
chill for 2 hrs, or until cold.
3) Put into a piping bag. To assemble, poke a hole at the bottom of the
choux pastry and pipe an amount of custard into the puffs.
