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Banana cream paste


Banana cream paste



For the gelatin dough:

125 ml water
125 ml milk
100 grams of butter
150 g flour
4 eggs
1 pinch of salt
1 teaspoon of sugar

For the cream:


500 ml milk
100 grams of sugar
4 egg yolks
50 grams of flour
1 vanilla extract or 1 teaspoon of vanilla
For the topping (optional):

100 grams of powdered sugar
A few drops of water or lemon juice



Prepare the potato dough :


Preheat the oven:

Preheat your oven to 180°C (350°F).
Boil water:

Heat water, milk, oil, salt and sugar in a saucepan until boiling.

Add the flour:

Remove the pan from the heat and add the flour at the same time. Mix vigorously with a wooden spoon until the dough forms a ball.
Add the eggs:


Let the dough cool for a few minutes. Add the eggs, one at a time, mixing well after each addition until the dough is smooth and consistent.

Bake for 25-30 minutes until the cabbage is golden brown and cooked through. To avoid falling, do not open the oven while cooking.
Leave to cool on the grill.

Prepare the cream:

Heat the milk:

Heat the milk and vanilla pod (or vanilla pods) in a saucepan until boiling. Remove from heat and let it boil.


Mix the eggs and sugar:

Beat the egg yolks and sugar in a bowl until the mixture turns white. Add the flour and mix thoroughly.

Add the milk:

Remove the vanilla sponge from the milk. Pour the hot milk over the egg, sugar and flour mixture, stirring constantly.

Oil savings:


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