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Make the Banana Cream Filling

  • Fresh Milk 500 g
  • Sugar 100 g
  • Corn Starch 70 g
  • Egg Yolk 1 pc
  • Cavendish Banana, mashed 1 pc
  • Chocolate Spread 40 g

Make the Eclaire

  • Medium-Protein Wheat Flour 375 g
  • Sugar 25 g
  • Milk Powder 15 g
  • Margarine 225 g
  • Water 500 ml
  • Whole Eggs 500 g

Make the Topping Choco Glaze

  • Sugar 100 g
  • Water 55 ml
  • Choco Powder 35 g
  • Dark Chocolate Compound 25 g
  • Fresh Cream 30 g
  • Gelatin Sheet 10 g
  1. Make the Banana Cream Filling

    Heat all ingredients, except chocolate spread and cavendish banana, until thickened and cooked. Then add chocolate spread and banana, and mix well.
  2. Make the Eclaire

    1. Heat the margarine, sugar, and water to boil, then add sifted dry ingredients, and stir well.
    2. Place the mixture in a mixer and stir at low speed. After the hot steam has subsided, add the eggs gradually, stir well.
    3. Insert the mixture into a piping bag and press it into a baking pan in strips. Glaze the baking pan first with shortening.
    4. Bake at 200°C for about 25 minutes until done.
  3. Make the Topping Choco Glaze

    1. Soak the gelatine sheets in iced water for at least 10 minutes.
    2. Heat the sugar, water, cocoa powder, fresh cream, stir constantly until boiling.
    3. After boiling, add the compound chocolate, stir until melted, and then add the gelatine sheets.
    4. Strain and stir until the mixture has cooled down somewhat and is ready to be used as topping.