Caramelized Banoffee Eclair Sandwich

Choux pastry, pastry cream, banana, chocolate ganache and peanuts – these éclair sandwiches are bound to be delicious. This is a Sanjeev Kapoor exclusive recipe.

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Caramelized Banoffee Eclair Sandwich

Main Ingredients Castor sugar (caster sugar), Banana
Cuisine French
Course Desserts
Prep Time 26-30 minutes
Cook time 1.30-2 hour
Taste Sweet
Level of Cooking Easy
Others Non Veg

Ingredients list for Caramelized Banoffee Eclair Sandwich

  • 1 cup Castor sugar (caster sugar)
  • 1 Banana
  • 1 cup Milk
  • 5 Eggs
  • a few drops Vanilla essence
  • 1 1/2 tablespoons Cornflour/ corn starch
  • 75 grams Butter
  • a pinch Salt
  • 3/4 cup Refined flour (maida)
  • 1 cup Whipped cream
  • 1/2 cup Fresh cream
  • 1 cup Dark chocolate chopped
  • 1/4 cup Roasted peanuts roasted peanuts


  1. Preheat oven at 180ºC.
  2. To make pastry cream, heat castor sugar in a non-stick pan. Add few drops water and let the sugar caramelize. Add milk and mix well.
  3. Separate 2 egg yolks from whites and place the yolks in a bowl. Add vanilla essence and cornflour and mix well. Add sugar-milk mixture slowly and mix well.
  4. Pour the egg mixture in a non-stick pan, place on heat and cook on low heat till the mixture thickens.
  5. To make choux pastry, heat 1 cup water in a non-stick pan and bring to a boil. Add butter and salt, mix and let the butter melt completely.
  6. Add refined flour and mix till a dough is formed. Remove from heat and cool to room temperature. Add remaining eggs, one at a time, and mix well.
  7. Transfer the choux pastry into a piping bag and pipe out on a baking tray into oblong shapes making éclairs. Put the tray in preheated oven and bake for 15-20 minutes.
  8. Fold whipped cream in the pastry cream till well blended and smooth. Transfer the mixture into a piping bag fitted with a nozzle and refrigerate.
  9. To make ganache, heat cream in a microwave till just warm. Add the warm cream to the chocolate and mix well.
  10. Peel and slice banana.
  11. Slice éclairs horizontally and pipe the pastry cream on the base. Top with banana slices.
  12. Dip the upper part of the éclairs in the chocolate ganache and place on top of the base. Garnish with peanuts and serve immediately.