For the filling
3/4 cup mashed banana (200 g)
1 cup whipped cream (200 g)
For the dough
1/4 cup butter (50 g)
1/2 cup water (120 ml)
1 pinch of salt
1/2 cup all-purpose flour (60 g)
2 eggs
Butter for greasing
For the sauce
3/4 cup creme de cassis (180 ml)
1/4 cup water (60 ml)
1 tablespoon cornstarch
For the filling
3/4 cup mashed banana (200 g)
1 cup whipped cream (200 g)
For the dough
1/4 cup butter (50 g)
1/2 cup water (120 ml)
1 pinch of salt
1/2 cup all-purpose flour (60 g)
2 eggs
Butter for greasing
For the sauce
3/4 cup creme de cassis (180 ml)
1/4 cup water (60 ml)
1 tablespoon cornstarch
Prepare the filling: in a bowl, mix the banana and whipped cream until smooth
Cover with plastic wrap and refrigerate until firm (about 2 hours)
Preheat the oven to 180°C (medium)
Prepare the dough: in a medium saucepan, melt the butter with water and salt over high heat
Remove from heat, add flour all at once, and mix quickly with a wooden spoon
Return to heat without stopping to mix until the dough comes away from the bottom of the pan (about 30 seconds)
Transfer to a bowl and beat in eggs one by one, whisking with a wooden spoon until smooth
Pipe onto a greased rectangular baking sheet about 5 cm in diameter, leaving 2 cm between each éclair
Bake in the preheated oven until golden brown (about 40 minutes)
Remove and let cool on the baking sheet
Prepare the sauce: in a medium saucepan, combine all ingredients and cook over medium heat until slightly thickened (about 5 minutes)
Remove from heat
Cut éclairs in half
Using a spoon, fill with the banana-cream filling
Arrange on dessert plates (two per plate) and drizzle with warm sauce
Serve immediately
(486 calories per serving)
