1-Prepping and Baking the Shells: Start by preheating your oven to 375°F (190°C). In a saucepan, combine 1 cup water, ½ cup unsalted butter, 1 tablespoon sugar, and ¼ teaspoon salt, then bring it to a boil. Add 1 cup all-purpose flour all at once, reduce the heat to medium, and stir until the dough forms a ball and a light crust appears on the pan bottom, which takes about 3-4 minutes.

Transfer the dough to a mixing bowl and let it cool to room temperature. Beat in 4 large eggs one at a time, making sure each is fully mixed in until the dough is smooth and flows in ribbons. For tips on getting the dough just right, check out our guide to smooth baking techniques.

Pipe the batter into 4-inch strips on baking sheets, spacing them 3 inches apart, and smooth any peaks with a wet fingertip. Bake for 30-35 minutes until they’re puffed and golden, rotating the pans halfway through. If the shells collapse, pop them back in the oven for 3-5 minutes and let them cool inside the warm oven before cutting them horizontally.

2-Making the Banana Cream Filling: While the shells bake, work on the filling to save time. Heat 2 cups whole milk to a simmer without letting it boil. In another bowl, whisk 3 egg yolks, 1/3 cup sugar, 3 ½ tablespoons cornstarch, 1 tablespoon pure vanilla extract, 1 tablespoon vanilla bean paste, and ¼ teaspoon kosher salt until it’s creamy and doubled in volume.

Temper the egg mixture by slowly whisking in 1 cup of the hot milk, then add it back to the saucepan with the rest of the milk. Cook over medium heat, stirring constantly, for 8-10 minutes until it thickens. Strain the custard, cover it with plastic wrap touching the surface to avoid a skin, and chill it. Once cool, whip ½ cup heavy whipping cream to stiff peaks and fold it into the pudding gently. Slice 2 bananas thinly, layer them in the bottom half of the cooled shells, pipe the filling on top, and add the tops back on.

3-Adding the Chocolate Ganache: For the finishing touch, heat ½ cup heavy whipping cream to a simmer, pour it over 1 cup semi-sweet chocolate chips, and let it sit for 2 minutes before stirring until smooth. If you want extra shine, mix in 1 tablespoon softened unsalted butter. Pour the ganache over the filled eclairs and serve them up don’t forget, this recipe makes about 20-25 eclairs, perfect for sharing.