Chocolate Banana Stuffed Puffs

Banana Pudding Pastry Bites with Chocolate Shells blend fluffy pastry, smooth banana filling, and a dark chocolate outside layer. These goodies pack hollow pastry puffs with fresh banana custard then coat them in melty, semi-sweet chocolate. Perfect for parties, they look fancy but taste homey with their mix of soft, creamy, and crisp textures.

INGREDIENTS

• Water: 1 cup, needed for the pastry base
• Unsalted butter: 1/2 cup, gives pastry its richness
• All-purpose flour: 1 cup, creates the puff structure
• Salt: 1/4 tsp, brings out other flavors
• Eggs: 4 large, helps puffs rise properly
• Milk: 2 cups, forms the pudding base
• Granulated sugar: 1/2 cup, adds sweetness to pudding
• Cornstarch: 1/3 cup, makes pudding thick
• Salt (for pudding): 1/4 tsp, enhances flavors
• Egg yolks: 2 large, makes pudding creamier
• Butter: 2 tbsp, gives pudding silky texture
• Vanilla extract: 1 tsp, adds depth
• Ripe banana: 1, provides real fruit taste
• Semi-sweet chocolate: 8 oz, for the outer shell
• Coconut oil (optional): 1 tbsp, helps chocolate flow better

INSTRUCTIONS

Step 1 (Make the Puffs):

Set your oven to 400°F (200°C). Put parchment on a baking tray. Mix water and butter in a pot over medium heat until bubbling. Turn off heat, dump in flour and salt, and stir until it clumps together. Let it cool a bit, then mix in eggs one by one until you get a smooth mix.

Step 2 (Bake the Puffs):

Drop spoonfuls of dough onto your lined tray, keeping them about 2 inches apart. Pop them in the oven for 20-25 minutes until they puff up and turn golden. Let them cool all the way down.

Step 3 (Make the Banana Pudding):

In a pot, mix milk, sugar, cornstarch, and salt. Cook on medium, stirring the whole time until it gets thick. Beat egg yolks in a small bowl, then slowly add some hot pudding mix to warm them up. Pour everything back in the pot and cook 2-3 more minutes. Turn off heat and mix in butter, vanilla, and mashed banana. Cool it down.

Step 4 (Fill the Puffs):

Cut small holes in the bottom of each cool puff. Use a piping bag to squeeze banana pudding inside them.

Step 5 (Make the Chocolate Coating):

Put chocolate and coconut oil in a bowl. Microwave in 30-second bursts, stirring between, until it's all melted and smooth.

Step 6 (Coat the Puffs):

Dunk each filled puff into melted chocolate. Let extra drip off. Place them on a wire rack or parchment to harden.

Serving and Storage Tips

• These taste best when cool or room temp - not too cold or hot.
• Put leftover puffs in a sealed container in the fridge and eat within 3 days.

Helpful Notes

• Don't fill puffs too early or they'll get mushy - do it right before serving.
• Try sprinkling crushed nuts on the wet chocolate for extra crunch.

Tips from Well-Known Chefs

• Grab fancy chocolate bars instead of chips for a better coating that tastes richer.

Mastering Choux Pastry for Perfect Puffs

Watch your heat levels and mix those eggs in carefully to get light, airy puffs. Make sure they cool down totally before adding filling if you want them to stay crispy.

FAQs

Can I use instant pudding mix instead?

Sure you can, but making it yourself tastes way better and feels nicer in your mouth.

Do I have to use coconut oil?

Nope, but it'll make your chocolate coat the puffs more evenly.

How do I store leftovers?

Just put them in an airtight container in your fridge and eat them within 3 days.

Can I make the puffs ahead of time?

You can make the shells early, but don't add filling until you're ready to serve them so they won't get soggy.

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Conclusion

Chocolate Banana Stuffed Puffs seamlessly blend an airy choux shell with a rich banana pudding filling, made from ripe bananas, sugar, eggs, and milk. To elevate the treat, each puff gets coated in chocolate, providing a luscious contrast of flavors and textures. Whether you’re planning a party or just looking to spoil yourself, these puffs are guaranteed to please. The combination of the crispy shell, creamy inside, and chocolaty topping creates a bite-sized dessert that’s hard to resist.