by Heather Harris Brady
This idea was a happy coincidence that came out of a need to use up a large batch of bananas – or maybe it was an excuse to use a can of dulce de leche, tomato, tomahto 😉
I used a basic cream puff dough (pate de choux), topped with cinnamon sugar and a bit of streusel for crunch. Then I put a dollop of dulce in the bottom of each puff, and topped it with a large scoop of banana soft-serve. The flavors work together really well, and if you have a very cold deep freeze you can have it on the table in less than two hours (most of which time is just allowing the bananas to freeze).
Churro Puffs, Makes eight servings
- 1/4 c. water
- 1/4 c. milk
- 4 T. butter
- 1/2 c. unbleached all-purpose flour
- 2 large eggs
- 3 T. 1-2-3-4 streusel
- 2 T. cinnamon sugar
- 1 c. dulce de leche
- 6 large ripe bananas for banana soft serve
- Chocolate syrup, for garnish
Slice your bananas and put them in a single layer on a piece of waxed paper. Slide them into the deep freeze.
Preheat the oven to 400. Combine the water, milk and butter in a saucepan over medium heat.
When the butter is melted and the mixture is steaming hot, add the flour all at once.
Whisk quickly until the mixture comes together in a ball.
Take the dough off the heat and whisk in the eggs, one at a time. (Note – these are farm fresh eggs from a friend so the yolks are a beautiful deep yellow orange.)
When both eggs are incorporated you should have a lovely paste.
Drop by heaping tablespoons onto a lightly greased cookie sheet, and top each one with cinnamon sugar and streusel.
Bake for about 15 minutes, until puffed and golden brown. When you take them out of the oven split the tops to let the steam out.
When you’re to serve prep your serving plates with a drizzle of chocolate sauce, top it with a puff and add a spoon of dulce into the bottom of each puff.
Put the frozen banana slices in the food processor and process for two minutes on high, until smooth.
Add a large scoop of banana soft serve into each puff and serve!
Baked puffs may be stored at room temperature for a few hours, and they freeze well. You can recrisp frozen puffs at 350 for 5-10 minutes.