Creamed Bananas in Puff Pastry Shells

What a luxurious'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
  • total: 50 minutes
  • Serves: 6



  • 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


  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.

Comments & Ideas

Have a unique twist on this recipe or comment you’d like share? We may feature your twist on our homepage. We’ll include your first name, last initial and profile picture from Facebook.


More Recipes