Cream Puff Gateau Recipes Recipe For Banana

BANANA SPLIT CREAM PUFFS

Steps:

• In a large saucepan over medium heat, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until mixture is smooth and shiny. , Drop by rounded tablespoonfuls onto a greased baking sheet. Bake at 400° for 30-35 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. , Fill each puff with a scoop of ice cream and top with fruit. Drizzle with hot fudge sauce. Replace tops and serve immediately.

CREAM PUFF CAKE

Steps:

• Preheat oven to 400°. In a large saucepan, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny., Transfer to a greased 13-in. x 9-in. baking dish. Bake 22-26 minutes or until puffed and golden brown. Cool completely on a wire rack. , For filling, in a large bowl, beat cream cheese, milk and pudding mixes until smooth. Spread over crust; refrigerate 20 minutes. Spread with whipped topping. Chill until serving.

CHRISTY'S BANANA CREAM PUFF DESSERT

Steps:

• 1. Preheat oven to 400. Lightly grease/flour 13x9 pan. Slice bananas and toss in lemon juice. Set aside.
• 2. In medium sauce pan, boil water/butter. Add flour mixing well. Add eggs, one at a time. I use a fork and whisp rapidly until smooth. Spread mixture into pan and bake for 30 minutes. Poke bottom with wooden spoon and let cool.
• 3. Using a hand mixer, cream 1/2 cup of milk with softened cream cheese. Add pudding/pie mix and the remaining 1 1/2 cups of milk and blend until well mixed and creamy. Fold in bananas.
• 4. Spreadh cool whip on top of pudding mixture. Drizzle caramel topping over top and sprinkle with nuts.
• 5. Refrigerate at least an hour before serving.
• 6. Variations: Chocolate syrup in lieu of caramel. Cashews or toasted pecans in lieu of honey roasted peanuts.

CREAM PUFF CAKE

Steps:

• Preheat oven to 400 degrees F. Spray a 13x9 baking dish with baking spray. Set aside.
• In a small saucepan, add the butter and water. Bring to a boil over medium high heat. Remove from heat and whisk in flour.
• Pour flour mixture into a mixing bowl and add in eggs one at a time until well blended. Add vanilla extract.
• Spread into prepared baking dish. Bake for 30 minutes.
• Remove from oven and cool completely.
• In a mixing bowl, whisk together the pudding mix and milk until blended. Beat in softened cream cheese (for about 3-4 minutes).
• Pour into cooled crust. Top with cool whip. Drizzle with chocolate syrup.
• Refrigerate for at least one hour. ENJOY.

EASY CREAM PUFF CAKE

Steps:

• Heat oven to 400°F.
• Bring butter, water and sugar to boil in medium saucepan, stirring occasionally. Add flour; cook and stir 3 min. or until mixture forms ball. Spoon into large bowl.
• Add eggs, 1 at a time, beating with mixer after each addition until all ingredients are well blended. Spread onto bottom of 13x9-inch baking dish sprayed with cooking spray.
• Bake 32 to 37 min. or until golden brown. (Dough will puff up along sides of baking dish). Cool completely.
• Meanwhile, mix cream cheese and milk in medium bowl until blended. Add pudding mixes; beat 2 min. Refrigerate until ready to use.
• Spread pudding mixture over cream puff crust just before serving; top with COOL WHIP.
• Melt chocolate as directed on package; drizzle over dessert.

BANANA-NUTMEG CREAM CAKE

Steps:

• Combine the first 5 ingredients in a large mixing bowl; stir well. Add the banana, 1/3 cup buttermilk, oil, and vanilla. Beat at a low speed of an electric mixer until blended. Beat an additional minute at high speed. Add remaining 1/3 cup buttermilk and egg yolks, and beat at a high speed 1 minute or until blended.
• Beat the egg whites at high speed until foamy. Gradually add 1/3 cup sugar, 1 tbsp at a time, beating until stiff peaks form and the sugar dissolves (2 to 4 minutes). Fold the beaten egg whites and the pecans into the banana mixture.
• Pour the batter into 2 greased and floured 9-inch round cakepans. Bake at 350 degrees for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pans on wire racks for 10 minutes; remove from pans, and let cool completely on wire racks.
• For frosting: Beat the whipping cream in a large mixing bowl until foamy; gradually add the powdered sugar and nutmeg, beating until soft peaks form.
• Spread 3 1/2 cups Nutmeg Whipped Cream between the layers and on top and sides of cake. Spoon remaining Nutmeg Whipped Cream into a decorating bag fitted with a large star tip; decorate cake. (Or you can just put as much whipped cream as you'd like between the layers and on top, and forget about decorating!) Cover and chill. Prep time does not include the time for cooling the cake layers before frosting.