Chopping chocolate. Bring 300 g of whipped cream to the boil briefly in a saucepan and remove from the heat. Melt chocolate in it while stirring. Leave to cool and chill for 20-30 minutes
Bring 125 ml water, salt and butter to the boil in a saucepan. Add the flour at once and stir with a mixing spoon until the dough separates as a lump from the bottom of the pot. Put the dough into a mixing bowl. Stir in 1 egg immediately. Let it cool down for about 10 minutes. Stir in the eggs one after the other. Pour the choux pastry into a piping bag with a large perforated spout. Line a baking tray with baking paper. Draw 1 circle (22 cm Ø) with a pencil, turn over baking paper. Spray the choux pastry onto the circle in a spiral with spaces of approx. 1 cm between. Spray the remaining dough as tuffs about 10 pieces next to it. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 20-25 minutes. Take out and let cool down
Whip 100 g whipped cream until stiff with the whisks of the hand mixer. Let vanilla sugar trickle in and fill cream into a piping bag with a small perforated spout. Fill choux pastry balls with the cream. Whip the chocolate cream for about 1 minute with the whisk of the hand mixer, spread on the choux pastry base. Boil the sugar with 1 tsp water to a caramel and deglaze with 2 tsp water. Peel the bananas, cut them into slices at a slight angle, sprinkle with lemon juice and allow to drain. Spread the bananas and cream puffs on the chocolate cream and sprinkle the caramel over the cake with a spoon
Waiting time approx. 1 hour