Banana Suckers

Airy puffs filled with pastry cream, whipped cream and fresh banana, finished with a glossy layer of yellow fondant.

Total Time: 2

Course: Dessert

Cuisine: French

Keyword: choux pastry, pastry cream, puffs

Servings:

Make the pastry cream as in the recipe, let cool.
Whip the cream into whipped cream and refrigerate for a while.
Make the choux pastry as in the recipe.
Pipe the puffs on a lightly greased baking sheet in an arc, about 12cm.
Bake the puffs – 190°C – 15 to 20 minutes or until nicely lightly browned. Let them cool on a wire rack
Warm the fondant slightly until it is liquid (but still thick). Add the food coloring.
Dip the puffs in the fondant. Allow to set.
Cut open the puffs.
Using a piping bag, douille 12, fill the bottom with pastry cream.
Using a piping bag, serrated douille 12? the on top can pipe the whipped cream from left to right.
If insufficiently flowing, warm the apricot jelly.
Cut the banana (diagonally) into wedges and place on top of the whipped cream. Brush with the (cooled) apricot jelly (=abricating)
Cover with the coverstrip. Gently press everything together.
Optionally, you can finish this with some coffee extra loosened with kirsch. With a fine brush, you can draw some stripes on the dried fondant.