Creamed Bananas in Puff Pastry Shells

What a luxurious dessert...it's company special, and family-friendly, with delicate puff pastry shells filled with a rich banana custard.  A drizzle of chocolate syrup takes it over the top!
  • prep: 35 minutes
  • cook: 15 minutes
  • chill: 180 minutes
  • Serves: 6

Recipe

Ingredients

  • 1 1/2 teaspoon all-purpose flour
  • 2 egg yolk
  • 1 1/2 teaspoon vanilla extract
  • 1 cup heavy cream
  • 1/4 cup sugar
  • 1 cup French vanilla ice cream, softened
  • 3 medium banana
  • 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
  • 6 tablespoons chocolate syrup

Directions

  1. Beat the flour, egg yolks and vanilla extract in a medium bowl with a fork or whisk.

  2. Heat the heavy cream and sugar in a 1-quart saucepan over medium heat just to a boil, stirring occasionally.  Remove the saucepan from the heat.  Stir half the cream mixture into the egg yolk mixture.  Return the egg mixture to the saucepan and heat just to a boil.  Cook and stir for 2 minutes or until the mixture is thickened.  Remove the saucepan from the heat.  Stir in the ice cream.  Cover and refrigerate for 3 hours.

  3. Coarsely chop the bananas and stir into the egg mixture.  Place the pastry shells onto 6 plates.  Spoon the banana mixture into and over the pastry shells.  Drizzle with the chocolate syrup.

Shells Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Always bake Puff Pastry Shells in a preheated 425° F oven. Do not bake Shells in a microwave or a toaster oven.

Place Puff Pastry Shells on ungreased baking sheets with “top” facing up. Place Shells about 2 inches apart on baking sheet.

To recrisp Puff Pastry shells, place them in a 400° F oven for 5 minutes.

Unfilled baked Puff Pastry Shells may be stored in an airtight container at room temperature for up to 2 days.

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