Banana Éclairs

This is an additional method using choux pastry for a delightful dessert delivering a superb banana flavour.

Ingredients

Choux pastry (recipe)

Yellow fondant

Custard

Whipped cream

Bananas

Chocolate

Method

Preheat oven to 200ºC. Make a choux paste and put in a piping bag with a star nozzle. Pipe mixture in a banana shape onto lightly greased baking trays and bake in the oven for approx 20 minutes. Allow cooling before glazing the top with yellow fondant and brush some chocolate on top. Whisk custard and fold in whipped. Chop bananas and blend into the creamy custard and cut the éclairs horizontal in half. Pipe or scope the banana custard into the bottom and pipe some whipped cream on top. Place the lid on top of the cream.

Note: For extra sweet flavour place some Nutella or crushed hard nougat in bottom before the custard in filled in the éclairs.