Sometimes I see a recipe and know I just have to make it straight away. That’s how I felt when I saw this Nigel Slater recipe for banana custard choux puff and was itching to get in the kitchen; for me, comfort food doesn’t come more classic than old school custard and banana – add a choux bun and you’ve got a wee slice of heaven! Well worth the effort of making custard and choux if you ask me. I made two smaller rings so I could fill them one at a time to eat over a couple of days (otherwise it goes soggy!). To make the custard, you will need:
5 egg yolks
100g caster sugar
20g plain flour
1 tsp vanilla extract
100ml double cream
3 medium bananas
For the choux ring:
150g plain flour
Line a baking sheet with parchment. Draw a 20cm circle on the paper with a dark felt pen then turn the paper over. Bring the milk almost to the boil in a nonstick saucepan, removing it from the heat just as it starts to rise up the sides of the pan. Whisk the egg yolks and sugar together for a minute or so until thick and creamy, then stir in the cornflour, flour and vanilla extract. Whisk in the milk, then rinse out the pan, pour in the custard and return to the heat.
Keeping the heat no more than moderately high, and stirring constantly, warm the custard until it starts to thicken. As soon as it feels heavy on the spoon, remove from the heat and pour into a cold bowl – preferably one set over ice. Beat briefly with the spoon to remove some of the steam, then allow to cool. As soon as the custard is cool, transfer to the fridge until completely cold and set.
Now make the choux. Preheat the oven to 200C/ Fan 180C/ Gas 6. Break the eggs into a bowl and beat them briefly with a fork to mix the yolks and whites. Put the water and butter into a small saucepan and bring to the boil. As soon as the butter is melted, tip in the flour and mix with a wooden spoon to a thick paste. Now beat in the eggs, a little at a time, until the dough is thick and glossy. You can transfer to a stand mixer with a flat beater attachment to mix if you wish.
Using a large metal spoon, place dollops of the dough in a ring on the paper, following the line you have drawn. Bake for 30-35 minutes, until puffed and the top is nicely crackled. Remove from the oven and allow to cool.
Whip the cream until thick then fold gently into the custard. Peel, thinly slice and add the bananas.
Split the choux ring horizontally with a bread knife. Place the bottom half on a serving plate. Fill the ring with the banana custard. Top with the remaining half of the ring on top and dust with icing sugar.
What are you baking this weekend?