Chocolate-Banana Mini-Eclairs

Chocolate banana mini eclairs

This lovely combination of chocolate and bananas in an elegant eclair is worth trying. The toffee bits adds a wonderful crunch to it.


Choux Paste

¼ cup (30g) all-purpose flour
¼ tsp (1g) sugar, granulated
tsp (1g) salt
2 tbsps (28g) butter, salted
¼ cup (g)
1 (50g) egg

Eclair Filling & Topping

½ cup (120g) cream, heavy whipping
¼ tsp (g) vanilla extract
1 tbsp (12g) sugar, granulated
1 (110g) banana, ripe
2 tbsps (35g) Hershey's Heath Shell Topping


  1. Preheat the oven to 400F. For high altitude baking, increase by 10 degrees for every 1000 feet.
  2. In a mixing bowl, sift and whisk the flour, sugar, and salt.
  3. Place the butter and water in a saucepan.
  4. Bring the butter and water to a boil over high heat.
  5. Lower the heat to medium low heat and add the flour mixture. Stir with a wooden spoon.
  6. Stir constantly until a smooth thick paste is formed. Remove from heat.
  7. Place the paste into an electric mixer and beat on low speed with a paddle attachment to release the steam.
  8. Once the dough is no longer hot, slowly add the beaten egg, to the dough paste.
  9. Mix on low until it forms a smooth, thick paste.
  10. Spoon the choux paste into a piping bag.
  11. Pipe the eclairs approximately 1" by 4" in dimension onto parchment paper on a baking pan.
  12. Lower the oven temperature to 350F, and bake for 45-60 minutes, or until each eclair is completely dry inside.
  13. Turn off oven and let the eclairs cool to room temperature.
  14. While the pastries are cooling, whip the cream with sugar to soft or stiff peaks.
  15. Slice the bananas to your liking.
  16. To assemble the eclairs, slice each eclair in half like a hot dog bun.
  17. Line one side of the eclair with banana slices and top with whipped cream.
  18. Place other side of the eclair on top of the whipped cream.
  19. Drizzle a bit of the Heath Shell Topping on top of each eclair.
  20. Enjoy room temperature or chilled!
Chocolate banana mini eclairs ndata