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Make the Banana Cream Filling

  • Fresh Milk 500.0 g
  • Sugar 100.0 g
  • Corn Starch 70.0 g
  • Egg Yolk 1.0 pc
  • Cavendish Banana, mashed 1.0 pc
  • Chocolate Spread 40.0 g

Make the Topping Choco Glaze

  • Water 55.0 ml
  • Choco Powder 35.0 g
  • Dark Chocolate Compound 25.0 g
  • Fresh Cream 30.0 g
  • Gelatin Sheet 10.0 g

Make the Eclaire

  • Medium-Protein Wheat Flour 375.0 g
  • Sugar 25.0 g
  • Milk Powder 15.0 g
  • Buttery Margarine 225.0 g
  • Water 500.0 ml
  • Whole Eggs 500.0 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 Topping Choco Glaze

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

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