Eclairs with banana and chocolate

Name: eclairs with banana and chocolate
Cook time: 60 min
Total time: 95 min
Yield: 12
Cuisine: French
Ingredients: 100 g wheat flour; 75 g unsalted butter; tl salt; 175 ml tap water; 3 medium sized egg; 250 ml fresh cream; 1 el granulated sugar; 2 banana; 50 g dark chocolate 72%

Puffs filled with banana cream with a layer of chocolate.

Ingredients

Kitchen Stuff

1 baking paper
1 piping bag

Directions

Sift the flour over a bowl and set aside.
Put the butter, salt and water in a pan and let the butter melt over low heat. When the butter has melted, reduce the heat to medium.
When the water boils, add the flour. Remove from the heat and stir firmly. Put on low heat and stir into a glossy dough ball that easily comes loose.
Put the dough in a mixing bowl and let it cool down until lukewarm.
In the meantime, preheat the oven to 200 ° C.
Beat the eggs with a fork.
Add little egg bit by bit and beat it with a mixer. The dough must shine and be strong enough to retain a shape.
Put the dough in the piping bag and spray 12 cm long stripes on a baking tray 12 lined with parchment paper. Make sure there is sufficient distance between the dough.
Bake the eclairs in the middle of the oven for about 15 minutes. Do not open the door of the oven.
Turn the oven to 180 ° C. Open the oven briefly to allow steam to escape. Fry for about 15 minutes until golden brown.
Remove the eclairs from the oven and make a hole by rotating a pointed knife in the end of each soes to allow steam to escape.
Bake the eclairs for about 5 minutes in the oven. Then let them cool completely on a grid.
Beat the whipped cream with the sugar.
Prak 1 banana fine and cut the other into cubes.
Mix all the banana with the whipped cream.
Halve the eclairs in the length and fill them with the banana cream. Use a piping bag if necessary.
Melt the chocolate au bain-marie.
Zigzag the melted chocolate over the eclairs. Serve immediately.
Bon appétit! .