For Choux Pastry Shells:

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  ½ cup
  
  115gr unsalted butter
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  1 tablespoon
  
  sugar
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  ¼ teaspoon
  
  salt
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  1 cup
  
  125gr all-purpose flour
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  4
  
  large eggs
  at room temperature

For Vanilla Pudding Filling:

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  2 cups
  
  480ml whole milk (2% will work too)
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  1/3 cup
  
  65gr sugar
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  3
  
  egg yolks
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  3 ½ tablespoons
  
  cornstarch
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  1 tablespoon
  
  pure vanilla extract
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  1 tablespoon
  
  vanilla bean paste
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  ¼ teaspoon
  
  kosher salt
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  ½ cup
  
  heavy whipping cream
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  2
  
  bananas

For Chocolate Ganache:

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  ½ cup
  
  120ml heavy whipping cream
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  1 cup
  
  175gr semi-sweet chocolate chips
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  1 tablespoon
  
  unsalted butter
  softened, optional (for extra shine)

• 1. Preheat your oven to 375°F (190°C).
• 2. To make the pastry shells: In a medium saucepan, combine 1 cup of water, butter, sugar, and salt. Bring this mixture to a rolling boil over high heat. Once the butter is fully melted and the mixture is actively boiling, add all of the flour at once. Immediately reduce the heat to medium and stir continuously with a wooden spoon or spatula until the dough comes together and forms a cohesive ball. Continue to mix for another 3-4 minutes, pressing the dough against the sides of the pan, until a light crust forms on the bottom of the pan and the dough looks smooth.
• 3. Transfer the hot dough into a mixing bowl fitted with a paddle attachment. Mix on low speed for a few minutes to help release steam and cool the mixture to room temperature. This is crucial before adding eggs.
• 4. Add the eggs one at a time, beating thoroughly after each addition until fully incorporated. This gradual addition helps the dough absorb the egg more efficiently. Do not add more than 2 eggs at once. It’s important to note that you might not need to add all four eggs. The dough should be smooth and thin enough to fall from the paddle in a slow ribbon, but not overly runny. It should hold its shape when piped.
• 5. Transfer the choux pastry batter into a pastry bag fitted with a large round or star tip. Pipe 4-inch strips onto a baking sheet lined with parchment paper, spacing them about 3 inches apart. If any peaks form on top, gently smooth them down with a wet fingertip.
• 6. Bake for 30-35 minutes, or until the eclair shells are beautifully puffed up and golden brown. Halfway through baking (after the first 20 minutes), rotate your baking sheets top to bottom and front to back to ensure even baking. Once removed from the oven, the eclairs should hold their puffed shape. If they deflate, return them to the oven for an additional 3-5 minutes, then turn the oven off and let them cool completely inside the warm oven.
• 7. Once the baked eclair shells are completely cooled, carefully cut them in half horizontally using a serrated knife.
• 8. To make the vanilla pudding filling: In a heavy-bottomed saucepan, gently heat the milk over medium heat until it slowly comes to a simmer. You’ll see small bubbles forming around the edges; this is called scalding. Remove it from the heat immediately. Be careful not to let it boil vigorously, as this could scramble the eggs in the next step.
• 9. In a separate medium bowl, whisk together the egg yolks, sugar, cornstarch, vanilla extract, vanilla bean paste, and salt until the mixture is creamy, pale, and has almost doubled in volume.
• 10. To temper the egg mixture, slowly pour about 1 cup of the hot scalded milk into the egg yolk mixture while continuously whisking. This gradually raises the temperature of the eggs without cooking them.
• 11. Transfer the tempered egg mixture back into the saucepan with the remaining scalded milk. Cook over medium heat, stirring constantly with a whisk, for 8-10 minutes, or until the mixture thickens considerably and coats the back of a spoon. It should be rich and smooth.
• 12. For an extra smooth and silky texture, pass the warm custard through a fine-mesh sieve into a clean bowl.
• 13. Cover the surface of the pudding directly with plastic wrap to prevent a skin from forming. Chill the pudding in the refrigerator until it is completely cold, at least 2-3 hours or overnight.
• 14. Once the pudding is thoroughly chilled, whip the heavy cream in a separate bowl until stiff peaks form. Gently fold the whipped cream into the cold vanilla pudding until the mixture is light, airy, and smooth.
• 15. Transfer the prepared banana cream filling into a pastry bag fitted with a star tip (a Wilton 1M works beautifully).
• 16. Slice your bananas into thin, even rounds.
• 17. Arrange a layer of banana slices on the bottom half of each eclair shell.
• 18. Pipe a generous amount of the banana cream filling over the banana slices, then carefully place the top half of the eclair shells back on.
• 19. To make the chocolate ganache: In a small saucepan, bring the heavy cream to a gentle simmer over medium heat. Do not allow it to boil vigorously.
• 20. Pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit undisturbed for a full 2 minutes to allow the chocolate to melt. Then, whisk well for a couple of minutes until the ganache is completely smooth and glossy.
• 21. Stir in the softened unsalted butter (if using) for an added rich flavor and a beautiful, extra-shiny finish.
• 22. Drizzle or spread the chocolate ganache over the assembled eclairs. Serve immediately for the best texture.
• 23. Store any remaining assembled eclairs in an airtight container in the refrigerator for up to 2 days.