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Salted Caramel Banana Cream Puffs

Prep Time40 minutes
Cook Time30 minutes
Total Time1 hour 10 minutes
Servings: 24 profiteroles

Ingredients

For the salted caramel

  • 1 cup granulated sugar
  • 6 tablespoons butter salted, sliced
  • ½ cup heavy cream
  • ¼ teaspoon salt

For the puffs:

  • 1/2 cup butter unsalted, cut into pats
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup water
  • 1 cup flour
  • 4 large eggs

For the filling:

  • 1 cup heavy whipping cream
  • 3 tablespoons granulated sugar
  • 1 teaspoons pure vanilla extract
  • 2 bananas

Instructions

To make the salted caramel:

  • Place sugar in medium saucepan and heat to medium. Stir occasionally with a silicone spatula (make sure it can handle high heat temps!). As the caramel begins to liquefy, scrape from the bottom and mix back into the granulated pieces. The sugar will clump but eventually it will melt again and turn an amber brown. Make sure you are still stirring so it does not burn.
  • Once the sugar is melted, add butter and stir until butter is melted, about 2 minutes. Use a whisk to incorporate the butter with the sugar. Keep an eye on the color of the caramel. If it's getting too dark, remove from heat to cool down, and then add back to heat.
  • Very, very slowly, add the cream to the sugar mixture while whisking. The mixture will start to bubble violently, but keep stirring and it will calm down. Allow it to boil for 1 minute. Remove from heat and stir in the salt. Let it cool until it's firmed up a little before using.

To make the puffs and assemble:

  • Preheat oven to 400 degrees. Line two baking sheets with parchment paper or baking mats. Set aside.
  • In a medium saucepan, heat butter, sugar, salt, and water together over medium-high heat until it boils. Immediately add all of the flour and stir with a wooden spoon. Continue to stir over heat until a firm forms on the bottom of the pan. Remove from heat and transfer dough to a medium bowl to cool down for 3 minutes.
  • Once slightly cooled, add 1 egg to dough and stir vigorously until combined into dough. Repeat with rest of eggs, one at a time.
  • Transfer mixture to a large pastry bag fitted with a large piping tip. Pipe 1 1/2 inch rounds onto prepared baking sheets (about the size of a macaron). Make sure to space out about 2 inches apart.
  • Bake in preheated oven for 15 minutes and then rotate to bake for another 15 minutes. The dough should be puffed and browned on top. Remove from oven. Using a sharp knife cut a small slit in the top or sides of the puff to allow the steam to escape. Let them cool completely.
  • Cut each puff in half. Dip the top of the top half into the cooled caramel sauce. Spoon the whipped cream (recipe below) onto the inside of the bottom half of the cut puff. Slice the bananas into 1/2-inc slices. Place one slice on the whipped cream. Top with the top half of the puff. Repeat with the rest of the puffs, salted caramel, banana slices, and whipped cream. Serve immediately or within 12 hours.

To make the whipped cream:

  • Add cold whipping cream to bowl of a stand mixer, along with sugar and vanilla. Whip on medium-high until the cream is super stiff.