Banoffee-style Lightning Strike

AUTHOR
Leta Marks
DIFFICULTY
very easy
RATING
4 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 8
  • 60 ml Milk
  • 7-10 Tbsp Salt
  • 25 g Butter
  • 100 g Flour
  • 2 Eggs (Gr. M)
  • baking paper
  • 7-10 Tbsp Piping bag with star nozzle
  • 200 g Whipped cream
  • 1 package Vanilla sugar
  • 2 ripe bananas
  • 4 TABLESPOONS Caramel spread
  • 1 (52 g) Roll of milk chocolate pralines with soft toffee filling (e.g. Rolo®)
  • 7-10 Tbsp Piping bag with large star-shaped spout
  • baking paper

Directions

  1. 1

    For the choux pastry, heat milk and 60 ml water with 1 pinch of salt and butter until the butter has melted. Bring to the boil and remove from the stove. Add flour at once and mix with a wooden spoon.

  2. 2

    Burn the choux pastry, but put the pot back on the stove. Stir over a low heat until the dough comes off the bottom of the pot as a lump and forms a white layer. Take the pot off the stove. Stir in the eggs one by one with a wooden spoon or the dough hooks of the mixer until the mixture is smooth and shiny.

  3. 3

    Then fill into the piping bag. Line a baking tray with baking paper, preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) and spray approx. 9 tuffs (each approx. 5 cm Ø) onto the tray.

  4. 4

    Bake in a hot oven for about 25 minutes. Remove and let cool off.

  5. 5

    For the filling, whip the cream until stiff, add vanilla sugar. Peel and slice the bananas. To serve, cut the eclair bags horizontally. Spread the cream and bananas in the lower halves.

  6. 6

    Drizzle half the caramel over it. Put the lid on top. Chop the chocolates. Sprinkle the remaining caramel on the eclairs and sprinkle with chocolates.

Nutrition Facts

KCAL
210 kcal
CARBS
24 g
FATS
11 g
PROTEINS
3 g