Ingredients

• 50g butter, chopped
• 2/3 cup water
• 2/3 cup plain flour
• 3 eggs, lightly whisked
• 2 bananas, thinly sliced
• 300ml thickened cream
• 380g can Top 'n Fill Caramel
• Dark chocolate, melted, to drizzle

Method

• Step 1 Preheat the oven to 210°c/190°c fan forced. line 2 large baking trays with baking paper. For the choux pastry, combine the butter and water in a small saucepan over medium heat and cook, stirring, for 1 minute or until the butter melts and mixture just comes to the boil. Reduce heat to low, then add the flour and cook, stirring, for 1-2 minutes or until the mixture forms a ball and comes away from the sides of the pan. set aside for 5 minutes to cool slightly.
• Step 2 Use electric beaters to beat in the egg, a little at a time, beating well after each addition until well combined.
• Step 3 Use a spoon to drop 2 teaspoonfuls of mixture, 5cm apart, onto the prepared trays. Bake for 20-25 minutes or until puffed. cut a slit in the side of each profiterole (don't cut all the way). Bake for a further 5-10 minutes or until golden. transfer to a wire rack to cool.
• Step 4 Cut profiteroles in half. Use electric beaters to beat the cream in a bowl until firm peaks form. spoon the cream into a piping bag fitted with a 1cm round nozzle. Pipe cream evenly over base of profiteroles. Place caramel in a bowl and stir until smooth. divide caramel among profiteroles. top each with 2 slices of banana. Replace profiterole tops and drizzle with the melted chocolate.