Salted Caramel Banoffee Éclairs - Fyffes

Ingredients

• *** For the choux pastry:
• 60g of salted butter
• 130ml of water
• 80g of plain flour, sifted
• 3 large free range eggs
• *** For the creme patisserie:
• 6 large free range egg yolks
• 120g of sugar
• 50g of cornflour
• 450ml of milk
• 1 vanilla pod
• 50g of butter
• *** For the salted caramel sauce:
• 100g butter
• 150g soft dark brown sugar
• 3 tablespoons of golden syrup
• 50ml of double cream
• 1 tsp vanilla extract
• A generous pinch of sea salt
• 100ml of double cream, whipped to soft peaks
• 3 bananas, cut in slices