Sourdough Banana Cream Puffs (Air Fryer & Oven Instructions)

Ingredients

For the Sourdough Choux Pastry

• Water: 1/2 cup (120 ml)
• Unsalted Butter: 1/4 cup (56g), cubed
• Granulated Sugar: 1 teaspoon
• Fine Sea Salt: 1/2 teaspoon
• All-Purpose Flour: 1/2 cup (60g)
• Sourdough Discard (Unfed, 100% Hydration): 1/2 cup (120g), brought to room temperature
• Large Eggs: 3 to 4 eggs (warmed to room temperature)

For the Banana Pastry Cream Filling

• Whole Milk: 1.5 cups (360 ml)
• Ripe Banana: 1 medium (mashed smoothly)
• Egg Yolks: 3 large
• Granulated Sugar: 1/3 cup (67g)
• Cornstarch: 3 tablespoons (24g)
• Pure Vanilla Extract: 1 teaspoon
• Unsalted Butter: 2 tablespoons (28g), softened
• Heavy Whipping Cream: 1/2 cup (120 ml), whipped to stiff peaks (optional, to fold into the pastry cream for lightness)
• Fresh Banana Slices: For assembly inside each puff

Instructions

Phase 1: Make the Banana Pastry Cream (Do First)

1. Infuse Milk & Banana: In a medium saucepan, combine the whole milk and smoothly mashed banana. Heat over medium until tiny bubbles form around the edges (do not boil).
2. Whisk Yolks & Dry Ingredients: In a separate heatproof bowl, whisk together the egg yolks, granulated sugar, and cornstarch until pale and smooth.
3. Temper the Eggs: Slowly pour roughly 1/2 cup of the hot milk mixture into the egg yolk mixture while whisking constantly. This warms the eggs gradually without scrambling them.
4. Thicken the Custard: Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium-low heat, whisking continuously, until the mixture bubbles and thickens into a pudding-like consistency (about 3–4 minutes).
5. Finish & Chill: Remove from heat. Stir in the vanilla extract and softened butter until silky. Pass the custard through a fine-mesh sieve into a clean bowl to remove any banana fiber or small cooked egg bits. Press a piece of plastic wrap directly onto the surface of the cream and chill in the refrigerator for at least 2 hours until cold and set.

Phase 2: Make the Sourdough Choux Dough

1. Boil Liquid & Fat: In a heavy-bottomed saucepan, bring the water, cubed butter, sugar, and salt to a rolling boil over medium-high heat.
2. Cook the Panada: Once boiling, reduce heat to low and add the all-purpose flour all at once. Stir vigorously with a wooden spoon until the flour absorbs the liquid and forms a smooth dough ball that pulls away cleanly from the sides of the pan. Continue stirring over low heat for 1 to 2 minutes to cook off excess moisture—a thin film should coat the bottom of the pot.
3. Cool Slightly & Mix Discard: Transfer the hot dough ball to a glass mixing bowl or stand mixer fitted with the paddle attachment. Beat on low speed for 2 minutes to vent off heat until warm to the touch (not burning hot). Beat in the sourdough discard until fully incorporated.
4. Add Eggs Gradually: Whisk your eggs in a small jug. Add the beaten eggs to the dough in 3 to 4 separate additions, mixing thoroughly after each. Watch the texture closely: Stop adding egg once the dough reaches a smooth, glossy consistency that falls off your spoon or beaters in a distinct “V” shape. (You may only need 3.5 eggs depending on hydration).
5. Transfer: Scoop the batter into a piping bag fitted with a large round tip (or a star tip).

Cooking Method Option A: The Oven Method (Traditional & Uniform)

1. 1.Preheat Oven & Prep Pans: Standard Bake Setting.
2. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Lightly spritz the parchment with a mist of water (the extra humidity aids initial puffing).
3. 2.Pipe the Shells: Spacing Matters.
4. Pipe 12 mounds of dough (about 2 inches wide and 1.5 inches high) onto the sheet, keeping at least 2 inches of space between each puff. Lightly wet your finger with water and smooth down any sharp peaks on top to prevent scorching.
5. 3.Initial High Heat Rise: 15 Minutes at 400°F.
6. Bake at 400°F (200°C) for 15 minutes without opening the oven door. The steam trapped inside will expand the dough to double or triple its volume.
7. 4.Lower Heat & Dry Out: 15-20 Minutes at 350°F.
8. Reduce the oven temperature to 350°F (175°C) and bake for an additional 15 to 20 minutes until deep golden brown and firm to the touch. Pierce each puff on the bottom with a toothpick during the last 5 minutes to release trapped internal steam. Cool completely on a wire rack.

Cooking Method Option B: The Air Fryer Method (Fast & Super Crisp)

1. 1.Preheat & Line Air Fryer: Air Fry Setting.
2. Preheat your air fryer to 350°F (175°C) for 3 minutes. Line the bottom of the air fryer basket with a perforated parchment paper sheet (do not cover the perimeter completely so air can circulate).
3. 2.Pipe Mounds: Batch Cooking Required.
4. Pipe 4 to 6 mounds (2 inches apart) directly onto the parchment paper. Air fryers circulate heat vigorously, so work in small batches to prevent puffs from touching.
5. 3.Air Fry Shells: 12 Minutes at 350°F.
6. Air fry at 350°F (175°C) for 12 minutes. Do not open the drawer during this period, as temperature drops will cause the expanding structure to collapse.
7. 4.Dry Shells Off: 5 Minutes at 300°F.
8. Drop the temperature to 300°F (150°C) and cook for 4 to 5 more minutes until the exterior is rigid and crisp. Transfer to a rack to cool fully before filling.

Phase 3: Assembly & Serving

1. Lighten Cream (Optional): Gently fold the whipped heavy cream into the chilled banana pastry cream for a lighter, “diplomat cream” style filling.
2. Slice & Fill: Slice the top third off each cooled cream puff shell using a serrated knife.
3. Layer: Pipe or spoon the chilled banana cream into the bottom cavity. Top with 2 to 3 thin slices of fresh banana.
4. Garnish: Replace the pastry top and dust generously with powdered sugar. Serve immediately for maximum crispness.

Nutrition

Calories: 215 kcal — · Protein: 4.8 g 10% · Fat: 11.2 g 14% · Carbohydrates: 22.8 g 8% Dietary · Saturated Fat: 6.3 g 32% · Fiber: 0.8 g 3% · Sugar: 10.5 g — · Sodium: 142 mg 6%