Banana Cream Puffs

Banana Cream Puffs
By: Rosanna Thomas

Cream Puffs:
2 cups water
1 cup butter (2 sticks)
2 cups flour
8 eggs

Combine water and butter in saucepan, bring to a full rolling boil. Take off heat and add flour all at once. Stir until ball is formed. Let it cool in pan for 5 minutes.

Add eggs, one at a time, stirring vigorously until each egg is incorporated. Batter will be loose at first, but will tighten as you continue to stir.

Line baking sheets with parchment paper. Place batter (will be sticky) in a large Ziploc bag, release all air, and seal bag. Clip the end of bag so you can pipe the batter onto baking sheets. Pipe about 2 Tablespoons batter in a circular motion evenly spaced to allow expansion while baking.

Heat convection oven to 400 degrees. Bake cream puffs for 10 minutes, then, reduce heat to 350 degrees for another 10 minutes. Remove from pan immediately and cool completely on wire racks. Store in covered container in refrigerator until ready to fill.

Banana Cream Filling:
1 box (3.4 oz) vanilla pudding mix
1 ½ cups whole milk
8oz Cool Whip, thawed
1 cup miniature marshmallows
2 ripe bananas, sliced

Whisk pudding mix and milk. Lightly mix in cool whip. Add marshmallows and banana slices; mix well.

Fill each cream puff with banana cream filling. For fun, melt 4 oz semi-sweet chocolate with 2 Tablespoons butter and drizzle over filled cream puffs.

Makes 30 cream puffs