01 -
Set your oven to 400°F (200°C). Lay some parchment paper on a baking tray and keep it ready.
02 -
Heat water and butter in a pot on medium. Bring it to a boil, then take it off the burner. Mix in the flour and salt until you get a dough ball.
03 -
After the dough’s cooled a bit, stir in the eggs one by one. Keep mixing until smooth and blended together.
04 -
Using either a spoon or piping tool, drop dough onto the prepared tray. Put small scoops about 2 inches apart.
05 -
Pop them in the oven for 20 to 25 minutes. They should puff up and turn golden. Let ‘em cool fully before handling.
06 -
Mix your milk, sugar, cornstarch, and a little salt in a pot. Heat on medium, stirring till it gets thick and creamy.
07 -
Whisk egg yolks in a small bowl. Slowly mix a bit of the hot pudding into the yolks, then return everything to the pot. Cook it all for 2-3 more minutes, stirring nonstop.
08 -
Take it off the heat. Stir in your butter, vanilla, and mashed banana. Let it come down to room temperature.
09 -
Once your puff pastries are cool, poke a hole in the bottom. Pipe in the banana pudding till they’re stuffed nicely.
10 -
Use small bursts in the microwave to melt chocolate and coconut oil. Stir every 30 seconds so it’s silky and smooth.
11 -
Take each puff and dip it gently in the melted chocolate. Let the extra drip off and set them aside to harden on a wire rack or wax paper.
12 -
After the chocolate’s firm, enjoy your banana-filled, chocolate-dipped puffs with friends or family.