Ingredients

Method

• 120 g butter, cut into small blocks
• 1 cup water
• pinch salt
• 140 g cake flour
• 4 free-range eggs, beaten
• 2 bananas, peeled and mashed
• 1 1/2 cup cream
• 200 g dark chocolate, melted

Method

Ingredients

Preheat the oven to 200°C.

Place a saucepan over a medium to low heat and melt the butter in the water until combined and simmering.

Add the salt and the flour, reduce the heat and fold in using a wooden spoon for 5 minutes. Remove from the heat and allow to cool for a few minutes, then beat in the eggs until a smooth batter forms – it should drop easily from the spoon but hold its shape.

Drop spoonfuls of batter onto a greased baking tray and bake for 20 to 25 minutes, or until puffed up and golden. Remove from the oven and pierce each éclair with a sharp knife to allow the steam to escape.

Whip 1 cup of cream and fold in the bananas. Mix the melted chocolate with the remaining cream, a little at a time, until thick and smooth.

Make an incision into each eclair and fill with banana cream and top with the chocolate ganache.

Cook's note: learn how to make the perfect eclairs with our step by step instructions