Unfold pastry onto work surface. Cut each pastry sheet into 4 squares; pierce all over with fork. Place 4 pastry squares on each of 2 baking sheets, spacing apart. Brush egg over pastry. Spread 2 tablespoons peanut cream over each, leaving ½-inch plain border. Arrange bananas in overlapping slices atop peanut cream. Sprinkle with remaining 2 tablespoons sugar.
Bake tartlets until crusts are golden brown, about 30 minutes. Transfer to plates. Serve warm with ice cream.
A great twist on the traditional vanilla cream-filled éclair: The custard filling is flavored with coffee and the éclairs are topped with milk chocolate for a delicious mocha treat. Makes about 12
Filling
2 cups water
1 cup finely ground dark-roast coffee beans (such as French roast)
½ vanilla bean, split lengthwise
1 tablespoon heavy whipping cream
5 tablespoons sugar
1 tablespoon cornstarch
2 large egg yolks
¼ cup (½ stick) unsalted butter, diced
Éclair Dough
1 cup water
6 tablespoons (¾ stick) unsalted butter, diced
¾ teaspoon salt
1 cup bread flour
4 large eggs
4 ounces high-quality milk chocolate (such as Lindt or Perugina), meltedPowdered sugar
FILLING: Brew 2 cups water and ground coffee in standard coffeemaker. Pour 1 cup brewed coffee into heavy medium saucepan. Scrape in seeds from vanilla bean; add bean, then cream. Bring mixture to boil.
Whisk sugar and cornstarch in medium bowl; whisk in egg yolks. Gradually whisk hot coffee mixture into yolk mixture. Return to same saucepan and cook until cream thickens and boils, whisking constantly, about 3 minutes. Add butter; whisk to blend. Discard vanilla bean. Transfer cream to small bowl. Press plastic wrap directly onto surface; chill until very cold, at least 3 hours and up to 2 days.
ÉCLAIR DOUGH: Position rack in center of oven and preheat to 400°F. Line large rimmed baking sheet with parchment paper. Bring 1 cup water, butter, and salt to boil in heavy medium saucepan over medium-high heat. Add flour all at once; using wooden spoon, stir vigorously until dough forms ball and thick film coats pan bottom, about 2 minutes. Remove from heat. Using handheld electric mixer, add eggs 1 at a time, beating until dough is smooth after each addition.
Spoon dough into pastry bag fitted with ½-inch plain round tip. Press dot of dough under each corner of parchment to anchor. Pipe 4-inch lines of dough onto paper, about 1½ inches apart and parallel to each other.
Bake éclair shells 15 minutes (do not open oven). Reduce temperature to 350°F; bake until crisp, about 20 minutes. Cool shells on baking sheet.
Using serrated knife and starting at 1 long side, cut each shell in half. Fill each shell bottom with 2 tablespoons filling; cover with top. Spread melted chocolate over. Chill until ready to serve, up to 2 hours.
Arrange éclairs on platter. Dust lightly with powdered sugar and serve.
This dessert combines two popular confections: custard-filled cream puffs and a rich caramel sauce. Makes about 4 dozen
Sauce
1⅓ cups sugar
⅓ cup water
⅔ cup heavy whipping cream
¼ cup (½ stick) butter, diced
Cream Puffs
1 cup water
½ cup (1 stick) unsalted butter, diced
1 cup unbleached all purpose flour
¼ teaspoon salt
4 large eggs
Filling
1 tablespoon water
½ teaspoon unflavored gelatin
2 cups whole milk
⅔ cup heavy whipping cream
1 vanilla bean, split lengthwise
6 large egg yolks
⅔ cup sugar
½ cup unbleached all purpose flourPinch of salt
SAUCE: Stir sugar and ⅓ cup water in heavy large saucepan over medium-low heat until sugar dissolves. Increase heat to high and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, 7 to 8 minutes. Remove from heat. Add cream (mixture will bubble vigorously). Add butter and whisk until smooth.
DO AHEAD: Can be made 2 days ahead. Cover and chill. Rewarm before using.
CREAM PUFFS: Bring 1 cup water and butter to boil in heavy medium saucepan over medium-high heat, stirring until butter dissolves. Reduce heat to low; add flour and salt all at once. Stir vigorously until dough is smooth, forms ball, and leaves film on pan bottom, about 2 minutes. Transfer dough to large bowl. Using handheld mixer, add eggs 1 at a time, blending well after each addition. Cover dough loosely with plastic wrap. Let stand until cool, about 1 hour.
Preheat oven to 425°F. Lightly butter 2 large rimmed baking sheets. Spoon dough into pastry bag fitted with ½-inch plain tip. Pipe 1-inch rounds onto prepared baking sheets, spacing 2 inches apart. Using moistened fingertips, smooth tops.
Bake puffs until golden brown and puffed, about 23 minutes. Remove puffs from oven; turn off heat. Pierce side of each puff with tip of small knife. Return puffs to hot oven; let stand 10 minutes with door ajar. Remove puffs from oven and cool completely.
DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
FILLING: Place 1 tablespoon water in custard cup. Sprinkle gelatin over. Bring milk, cream, and vanilla bean to simmer in heavy large saucepan over medium heat. Whisk egg yolks, sugar, flour, and salt in large bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return to same saucepan. Whisk over medium heat until pastry cream thickens and boils, about 1 minute. Add gelatin mixture to hot pastry cream and stir until dissolved. Transfer filling to medium bowl. Press plastic wrap directly onto surface and chill until cold, about 3 hours.
DO AHEAD: Can be made 1 day ahead. Keep chilled.
Spoon pastry cream into pastry bag fitted with ¼-inch plain tip. Insert tip into cut on each puff and pipe in filling.
DO AHEAD: Can be made 8 hours ahead. Arrange on rimmed baking sheet. Cover loosely with plastic wrap and refrigerate.
Place 4 puffs on each plate. Drizzle puffs with warm caramel sauce.
French for “crunch in the mouth,” a classic croquembouche is made with vanilla custard-stuffed cream puffs stacked into a dramatic cone-shaped tower and held together with crunchy caramel. Here, the presentation is scaled down for fun individual servings, and the pastry cream filling and silky drizzling glaze are both chocolate. Makes 8
Pastry Cream
⅔ cup sugar
⅓ cup unbleached all purpose flour
2 cups whole milk
4 large egg yolks