Cream puffs with a banana and caramel filling
- 60 ml milk
- salt
- 25 g Butter
- 100 g flour
- 2 Eggs (Size M)
- 250 g whipped cream
- 1 packet vanillin sugar
-
6 EL Caramel spread (e.g. Bonne Maman ) - 2 Bananas
- 1 Pack (52 g) Milk chocolate pralines with a soft toffee filling
- disposable piping bag
- baking paper
60 minutes
very easy
- 1.
- Heat milk and 60 ml water with a pinch of salt and butter, until the butter is melted. Bring to the boil once, remove from heat. Add the flour all at once and stir with a wooden spoon. Put the pot back on the stove and stir until the dough comes off the bottom as a lump and a white layer has formed on the bottom of the pot.
- 2.
- Put the batter into a mixing bowl and immediately stir in 1 egg. Approx. Let cool down for 8 minutes. Stir 1 egg into the batter until it is smooth and shiny.
- 3.
- Dough into oneFill piping bags with a large star nozzle and squirt approx. 9 tuffs (approx. 5 cm in diameter) onto a baking sheet lined with baking paper. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: see
- 4.
- manufacturer) for about 25 minutes. Take out and let cool down.
- 5.
- Whip the cream until stiff, drizzling in the vanilla sugar. Fold in 4 tablespoons of a spread so that fine caramel streaks remain. Peel and slice the bananas. Halve the cream puffs horizontally.
- 6.
- Spread the cream and bananas on the lower halves, put the lid on. Chop the chocolates. Drizzle the remaining caramel spread over the cream puffs and sprinkle with the pralines.
1 piece approx:
- 260 kcal
- 1090 kJ
- 4 g protein
- 15 g fat
- 27 g carbohydrates
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