Banana Chocolate Choux Pastry Delight

Start by preheating your oven to 200°C (400°F). In a medium saucepan, combine the *water*, *butter*, and *salt*. Bring the mixture to a boil.

Add the *flour* all at once and stir quickly with a wooden spoon until the dough forms a ball. Remove from heat and let it cool slightly.

Add the *eggs* one at a time, stirring vigorously after each addition until the dough is smooth. Spoon or pipe the dough onto a baking sheet lined with parchment paper.

Bake for about 20-25 minutes or until golden brown. Allow them to cool on a wire rack.

Melt the *dark chocolate* over a double boiler or in a microwave. In a separate bowl, mash the *banana* and set aside.

In a saucepan, combine the *heavy cream*, *sugar*, and *vanilla extract*. Stir until the sugar dissolves. Add *egg yolks* and *cornstarch*, whisking until the mixture thickens.

Remove from heat, stir in the melted chocolate, and fold in the mashed banana. Chill the cream until set.

In a medium saucepan, melt the *sugar* over medium heat until it becomes a golden caramel. Carefully add the *passionfruit juice* and *mashed banana* to the caramel, stirring constantly.

Bring the mixture to a simmer and stir in the *butter* until well combined.

Take the cooled choux pastries and, using a serrated knife, cut them in half horizontally.

Pipe or spoon the *chocolate banana diplomat cream* into each pastry and drizzle with *banana passionfruit caramel*.

Top with the other half of the pastry and serve immediately. Enjoy your delicious creation!