Chocolate Dessert French

Chocolate choux au craquelin (cream puffs), banana jam and banana custard

Name: Chocolate choux au craquelin (cream puffs), banana jam, banana custard recipe
Yield: 30
Cuisine: /french
Ingredients: 1l milk; 500ml cream; 7 bananas, peeled, chopped; 1 vanilla bean, split; 300g caster sugar; 12 egg yolks; 80g cornflour; 5 bananas, peeled, chopped; 500g brown sugar; 187.50 ml Marsala (we used Boronia Marsala); Salt flakes, to taste; 120g butter; 125g plain flour; 135g caster sugar; 1 3/4 tsp cocoa powder; 155g flour; 140g unsalted butter, chopped, at room temperature; 2 tsp caster sugar; 260g eggs, lightly beaten (you’ll need about 5 eggs)

Rate now

P18 Chocolate choux au craquelin, banana jam and banana custard

Jump to recipe

by Jake Kellie

CHEF

Dec 30, 2022

Chef Jake Kellie shares his take on a classic French dessert, best enjoyed on the day they're made.

4 cups (1L) milk
2 cups (500ml) cream
7 bananas, peeled, chopped
1 vanilla bean, split
300g caster sugar
12 egg yolks
80g cornflour

Banana jam

5 bananas, peeled, chopped
2 cups (500g) brown sugar
3/4 cup Marsala (we used Boronia Marsala)
Salt flakes, to taste

Craquelin

120g butter
125g plain flour
135g caster sugar
1 3/4 tsp cocoa powder

Choux pastry

155g flour
140g unsalted butter, chopped, at room temperature
2 tsp caster sugar
260g eggs, lightly beaten (you’ll need about 5 eggs)

Method

1.

For the banana jam, place all ingredients in a large saucepan over medium heat. Cook, stirring occasionally, for 1 1/2 hours or until banana breaks down and mixture reduces and thickens. Transfer to a heatproof bowl and cover surface with plastic wrap. Set aside to cool completely.
2.

To make the banana custard, stir milk, cream, banana and vanilla in a large saucepan over medium heat until just below a simmer. Reduce heat to low and cook for 30 minutes to infuse flavours. Strain mixture over a jug, reserving solids for another recipe (see note).
3.

Whisk sugar, egg yolks and cornflour in same pan until well combined and pale. Gradually whisk in the milk mixture and season with salt flakes. Whisk over medium heat for 20 minutes or until custard is very thick. Transfer to a heatproof bowl and cover surface with plastic wrap. Set bowl over a bowl of ice until custard reaches room temperature, then refrigerate until required.
4.

For the craquelin, whiz all ingredients in a food processor until mixture forms a dough. Roll out between 2 sheets of baking paper until dough is 2mm thick. Chill until required. Using a cookie cutter, cut dough into 30 x 5cm rounds.
5.

For the choux pastry, preheat oven to 150°C fan-forced. Line 2 large baking trays with baking paper. Sift flour and cocoa into a bowl. Combine 295ml water, butter, sugar and 1/2 tsp salt flakes in a large saucepan over medium-high heat. Bring to the boil. Remove from the heat and add flour mixture. Stir for 2 minutes or until mixture comes away from side of pan. Transfer to the bowl of a stand mixer fitted with dough hook attachment and beat for 2 minutes. Gradually beat in egg until combined and mixture is smooth and glossy. Spoon into a piping bag fitted with a 1cm plain nozzle. Pipe 30 x 5cm balls (the same size as the craquelin rounds), 7cm apart onto prepared trays. Top each ball with a craquelin disc, without pressing down. Bake for 35 minutes or until golden and puffed. Turn oven off and leave puffs in oven with the door ajar for 10 minutes to dry out. Using a small sharp knife, make a small hole in the base of each puff and place puffs on a wire rack to cool.
6.

Spoon jam into a piping bag fitted with a 1cm plain nozzle and pipe a little jam into each puff. Spoon custard into a piping bag fitted with a 1cm plain nozzle and pipe a little custard into each puff. Serve.

Rate now

Recipe Notes

You’ll need a piping bag with a 1cm plain nozzle. Begin this recipe 3-4 hours ahead. Discard vanilla bean from the cooked bananas. Store banana pulp in the fridge for up to 3 days. Use in smoothies or milkshakes, add to porridge or use to make banana pancakes. Store any leftover banana jam in the fridge for up to 2 weeks. Use it to make a quick banoffee pie or add to milkshakes.