IngredientsItem Qty Unit

Milk Whole, 2L 300 ml

White Chocolate Callet 200 g

Millac Gold Cream Double 150 ml

Eggs Free Range 3 each

Banana 2 Average Banana

Flour Plain 100 g

Caster Sugar 100 g

Butter Unsalted 85 g

Custard Mix 60 g

Lemon Juice 1 tbsp (15g)

Flavouring Vanilla 2 tsp (5g)

Timing

Prep Time: 00:45

Cook Time: 00:30

Eggs

Milk

SO2 Soya Wheat

Allergens

(Eggs Free Range )

(White Chocolate Callet ) (ButterUnsalted) (Custard Mix ) (MilkWhole, 2L) (Millac Gold CreamDouble)

(Lemon Juice )

(White Chocolate Callet )

(Flour Plain )

May Contain

No allergens present

Nutrients Portion 100g

Energy 383.31kcal 267.30kcal

Salt 0.18g 0.13g

Fat 22.21g 15.49g

Saturated fat 14.34g 10.00g

Carbohydrate 39.46g 27.52g

Sugar 29.49g 20.57g

Protein 6.20g 4.32g

Fibre 0.64g 0.44g

Banana Custard Eclairs1434.00g / Portions: 10 / Per Portion: 143.40gcracking with a good cuppa!

Method

Di�culty - More e�ort

A. Preheat oven to 200C/180C fan/gas 6

B. Cut 2 pieces of baking parchment to �t 2 baking sheets. Using a ruler and a pen, mark 12 lines about 9cm long over each piece,leaving plenty of space between the lines. Flip the parchment over.

C. Make the custard and leave to cool

D. Fit a piping bag with a large round piping nozzle, about 1.5cm wide.

1. Put the butter in a saucepan with 225ml water. Weigh the �our in a large bowl and set aside. Bring the butter and water to a fastboil with a pinch of salt, simmer until the butter has melted, then tip in the �our and beat like mad with a wooden spoon until themixture is pulling away from the sides of the pan and is lump-free.

2.Tip into the bowl and spread the thick paste up the sides a little to help it cool quickly, then leave for 10 mins.

3. When the �our paste has cooled but is not cold, start adding the egg, bit by bit, beating well between each addition until youhave a smooth batter, which will reluctantly drop o� the end of your spoon. You may not need to use all the egg, so add it slowly.

4. Transfer to your piping bag and use a little of the mixture to stick the parchment to your trays.

5. Pipe the choux onto the baking sheet, using the lines as a guide.

6. Place the trays in the oven and bake for 30 mins until the choux is pu�ed and golden. Swap the trays around for the �nal 5 mins.The choux should be crisp and hollow sounding when tapped. You may wish to sacri�ce 1 eclair to make sure that the inside iscompletely dried out; if it is still moist, the eclairs will sink when cooling. Once baked, leave to cool completely.

7.  Put the bananas, sugar and lemon juice in a food processor and whizz to a purée. Pour into a saucepan and bubble for a fewmins until thickened.

8. Add the custard mix

9. Pour into a bowl, cover with cling �lm and chill for 2hrs, or until cold

10. Transfer the banana custard to a disposable piping bag and snip o� the corner. Fill the eclairs generously with the custard,lining up on a tray as you go.

11. Melt the chocolate in a bowl in the microwave, stirring every 20 secs or so to prevent it from burning. When the eclairs are�lled, carefully dip the top of each one into the chocolate.