Mini Eclairs with Salted Caramel and Fresh Bananas

Ingredients

For Eclairs

• 250ml water
• 100g unsalted butter, cubed
• 2.5ml (1/2 t) salt
• 250ml (1 cup) flour
• 2 large, free-range eggs

For Salted Caramel

• 250g sugar
• 50ml water
• 100g butter
• 100ml cream
• 2 t sea salt flakes
• For Salted Caramel Cream
• 150ml fresh cream
• 3 T salted caramel

To Serve

• fresh banana, diced and drizzled with lemon juice

Directions

1. To make the eclairs, pre-heat the oven to 180c/350F and line a baking tray with baking paper.
2. Bring the water, cubed butter and salt to a simmer.
3. Add all the flour and with a wooden spoon, mix until the dough forms a ball which pulls away from the sides of the saucepan.
4. Allow to cool slightly and add the eggs one at a time, beating well after each addition.
5. Pipe/spoon 12-15 x 5cm eclairs onto the prepared baking tray.
6. Place in the oven and allow to bake for 30-45 minutes until the eclairs are golden brown and cooked through.
7. Once cooked, remove from the oven and allow to cool.
8. To make the salted caramel, combine the sugar and water in a saucepan and allow to come to the boil. Cook until the sugar is the colour of Amber then add the butter and cream and stir until smooth. Add the salt and set aside to cool slightly.
9. To make the salted caramel cream, beat the cream until soft peaks form. Whilst beating, add the warm salted caramel and beat until the mixture is thick.
10. To serve, slice open the �clairs, spoon in some of the cream mixture, add some chopped bananas and a drizzle of salted caramel.
11. Serve immediately.