Chocolate Banana Cream Puffs

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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

4 eggs

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.

Filling

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.

Ganache

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.

 

The Best Pizza Dough Ever

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1 cup warm water

1 tsp honey

1/4 ounce active dry yeast

3/4 cup warm beer

2 Tbsp extra virgin olive oil

3 cups bread flour, plus more for dusting

1 tsp kosher salt

In bowl of mixer with dough hook stir together water, honey and yeast. Let sit until foamy about 10 minutes. Add beer and olive oil stir until smooth. Add flour and salt, turn mixer on to (2) and let knead until smooth about 8 minutes. Turn dough out into a lightly greased bowl cover with towel and let rise about 45 minutes or until doubled in size. Divide dough into 4 bowls and place on lightly greased parchment paper cover with towel and let sit in a warm spot for at least another 30 minutes. Now you are ready to make PIZZA!! Should make 4 10 inch pizzas. ENJOY!