Preheat oven to 400 degrees. Line a cookie sheet with parchment.
1/2 cup butter
1/2 cup milk
1/2 cup water
1 tsp vanilla
1 cup flour
In a sauce pan bring the butter, milk, water and vanilla to a boil. Add flour stirring constantly with a wooden spoon until dough leaves side of pan and forms a ball. Remove from heat and let cool.
Beat in eggs one at a time until pastry dough is smooth. Transfer batter into piping bag fitted with large open star tip. Cover baking sheet with parchment paper and then pipe pastry dough into 1-1/2 inch circles. You should get about 14 cream puffs.
Bake at 400 degrees for 25-30 minutes. Remove from oven and gently piece a tiny hole into the bottom of each cream puff to remove the steam and then let cool completely.
1 banana sliced (to keep banana’s from turning brown gently dip the slices in lemon-lime soda)
2 cups heavy whipping cream
1/3 cup milk
1 (3.4 ounce) instant banana cream pudding
slice and dip banana and set aside. In bowl of stand mixer with whisk attachment place heavy cream, milk and instant pudding, whisk until stiff and pipeable. Should be the consistency of well whisked whipped cream.
Slice cream puff shells in half, pipe with filling and then place a few slices of banana’s on each cream puff and place tops back on. Now you are ready to drizzle some chocolate.
2 ounces semi-sweet chocolate chips
1/4 cup heavy whipping cream
1/2 Tbsp butter
Place chocolate in a heat save bowl, in a small sauce pan add cream and butter and bring to a boil, pour over chocolate and gently stir until it becomes a smooth chocolate, let cool to room temperature. Once cooled using the tines of a fork drizzle chocolate over the tops of the cream puffs. ENJOY!! 🙂 Keep in fridge till ready to serve or to store.