Banana Pudding Paris Brest

"It's traditionally composed of a giant wreath made of pâte à choux (the same dough used to make eclairs and cream puffs) and a praline crème mousseline. The ring bakes and expands dramatically in the oven; once it's removed and cooled completely, the ring is sliced in half and filled with a light and fluffy cream. It's a showstopping dessert that can't help but take center stage."

"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"

Paris-Brest is a classic French dessert composed of a ring of pâte à choux filled with a praline mousseline—here reimagined with banana and candied nuts. Pâte à choux is cooked on the stovetop then baked to puff; piping connected puffs instead of one continuous ring eases serving. Banana flavor comes from steeping peels in milk before making pastry cream, then folding in whipped cream to create a diplomat cream. Candied pecans are coated in whipped egg white and sugar then baked until crisp; 1 cup store-bought candied nuts can substitute. Components can be made a day ahead; assemble by slicing the cooled ring, filling it with banana diplomat cream, and topping with candied nuts.

Read at Epicurious