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Ingredients:
For the ecclers:
- 115 g unsalted butter, cut into cubes
- 240 ml of water
- 1 tablespoon sugar
- a pinch of salt
- 125 g flour
- 4 eggs
For the banana cream:
- 2 large bananas (mashed)
- 1 tablespoon butter
- 3 tablespoons brown sugar
- 360 ml of milk
- 100 g sugar
- 5 egg whites
- 45 g cornstarch
For the overflow:
Instructions:
For the preparation of eclairs:
1
Preheat the oven to 210°C. Line two large baking trays with baking paper. In a medium saucepan over a medium heat, mix the butter, water, sugar and salt until melted. Reduce the heat and stir in the flour. Stir for another 3 minutes. Remove from the heat and place in the bowl of a stand mixer.
2
Start mixing with the whisk attachment. Slowly add the eggs, one at a time, while whisking. Transfer the mixture evenly into a piping bag fitted with a round piping nozzle. Pipe 4 cm long eclairs onto the prepared baking sheet. Bake for 25 minutes until the eclairs are golden brown. In the meantime, when you see that they have a firm crust, pierce them briefly with a toothpick and continue baking. Let them cool completely before spreading the pastry cream over them.
For the banana cream:
1
In a small saucepan over a medium heat, cook the bananas, butter and brown sugar. Cook for about 5 minutes or until the bananas are golden brown and sticky. Remove from the heat and place in a hand blender. Stir until the mixture is velvety smooth. In a medium saucepan over a low heat, heat the milk and 50 g of sugar.
2
In a separate small bowl, whisk the egg yolks, the remaining 50 g of sugar and the cornstarch. Pour about ¼ of the hot milk mixture into the eggs, stirring all the time. Pour the warmed egg mixture into the pan, then add the banana mixture. Stir constantly until the mixture thickens into a custard, about the texture of yoghurt. This will take a good 15 minutes. Then remove from the heat and soak in an ice bath to stop the cooking. Allow the cream to cool completely.
For assembling eclairs:
1
Place the banana cream in a large piping bag with a small tip. Make three small holes in the bottom of each eclair. Then, through each hole, apply the cream to the inside of the eclairs.
2
Melt the BAM dark chocolate in a water bath. Once the chocolate has melted, remove from the heat. Dip the tops of the eclairs in the chocolate, then place them on a cooling rack and sprinkle with chopped hazelnuts or other sprinkles.
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