Banana Pudding Paris Brest

"The dessert is essentially three separate recipes: The first, the choux, is a simple yet hardworking dough that gets cooked both on the stovetop and in the oven. The initial stovetop cooking step helps the dough puff in the oven, so don't skip it. And piping the dough into connected puffs in lieu of one continuous ring allows guests to pull off just the right amount with ease."

"The banana cream filling gets its bold flavor by steeping the peels (yes, the peels!) in milk before turning it into a pastry cream and lightening it with whipped cream, a concoction known as diplomat cream. To finish it off, candied nuts-made by coating pecans in whipped egg white and sugar, then baking them until crisp-adds a welcomed crunch. (But feel free to use 1 cup store-bought candied nuts to make life easier.)"

Banana Paris-Brest is a modern riff on the classic French Paris-Brest, built from three components: a pâte à choux wreath, a banana-infused diplomat cream, and crunchy candied nuts. The choux dough is cooked on the stovetop then baked so it puffs and expands; piping connected puffs instead of a continuous ring makes portions easy to serve. Banana flavor develops by steeping banana peels in milk before making pastry cream, which is lightened with whipped cream. Candied pecans made with whipped egg white and sugar provide salty-sweet crunch, or one cup of store-bought candied nuts can be substituted. Components can be made a day ahead.

Read at Bon Appetit