- 1 cup water, boiling
- 1 stick butter
- 1 cup Unbleached All-Purpose Flour
- 4 eggs
- 1 pkg (5.1 oz) instant vanilla pudding mix
- 2 1/2 cups milk
- 3 cups heavy cream
- 2 largish bananas, cut into about 1/4 inch chunks
- Powdered sugar for garnish
- Bring water and butter to a boil. Add the flour all at once & stir vigorously until it forms a ball. Set aside to cool, stirring occasionally.
- When water-butter-flour mixture is cool, beat in eggs, one at a time, until smooth each time. Scrape into a gallon-size plastic storage bag. Snip off about ½” of one corner to make a pastry bag.
- Preheat oven to 230°C. Chill the bowl and whisk attachment of a standing mixer, or other mixing bowl and beaters.
- Squeeze out blobs that are about 3 tablespoons worth of the paste onto two parchment-lined baking sheets. (More paste for larger puffs, less for smaller puffs) Blobs should be at least 2 inches apart.
- Bake at 230°C for 10 minutes—then turn oven down to 180°C for 15-20 minutes, or until well-puffed and light brown.
- Move puffs to wire racks. Poke each one with a toothpick or a sharp knife to allow steam to escape. Once cool, cut each puff horizontally in the middle and gently remove membrane-looking insides.
- In a medium sized bowl, whisk together milk and pudding powder. Cover and refrigerate for 15 minutes or more.
- Place banana chunks in a medium sized bowl and gently stir in about a cup and a half of the pudding.
- Pour the heavy cream into the chilled mixer bowl. Whip on high speed until almost stiff peaks form. Then fold the remaining pudding into whipped cream. (Use 2/3 to all of the pudding, depending on how sweet you want your cream puffs to be.) Do not over-mix.
- Spread a layer of banana/pudding into the bottom of a puff. Then with a spoon, scoop enough of the cream mixture into the bottom to just go over the top. Spoon some into the top to fill in. Return top to its puff.
- Plate puffs and sprinkle with powdered sugar.Makes 12 large, 18 medium, or 24 small cream puffs.