Banana cream and chocolate eclairs
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- Abigail Donnelly
- 4
- Easy
- 40 minutes
- 30 minutes
- Woolworths Noble Late Harvest reserve 2009 (Ken Forrester Wines)
- Buy Ingredients Here
Ingredients
- 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
Cooking Instructions
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
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