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250ml Water
½ tsp Salt
2 tsp Sugar
90g Unsalted Butter, small chunks
135g Flour
4 Large Eggs, at room temperature

4 Medium Overripe Bananas
200g Golden Caster Sugar
1 tbsp Lemon Juice
8 tbsp Custard Powder
600ml Milk
300ml Double Cream

1) Preheat oven to 220°C using Convection function.
2) Heat water, salt, sugar and butter in a small saucepan, stirring until the butter is melted and comes to a boil. Remove from heat and add in the flour all at once. Put the pan back on the heat and stir rapidly until the mixture is smooth, remove from heat.
3) Allow dough to cool for two minutes, then briskly beat in the eggs, one at a time, until smooth and shiny. Place dough into a piping bag fitted with a plain ½” tip and pipe them on the baking sheet. Bake until puffed and well-browned for 25 to 30 mins.

1) Purée the bananas, sugar and lemon juice in a food processor and pour into a saucepan to cook for a few mins until thickened.
2) Mix custard powder with 2-3 tbsp of the milk to make a smooth paste, then add the remaining milk, cream and vanilla, and stir well. Pour the custard mixture into the banana purée and continue cooking, whisking until thick and smooth. Transfer into a bowl, cover with cling wrap and chill for 2 hrs, or until cold.
3) Put into a piping bag. To assemble, poke a hole at the bottom of the choux pastry and pipe an amount of custard into the puffs.

Credits to Chef Samantha (SSA Culinary Institute)
Recipe prepared with Ariston Oven F17 891 SP IX A AUS & Induction Hob NIG 720 BS.