I’ve been seeing so many eclairs with mirror glazes on my Instagram feed lately, so I figured I should try one of my own! I had a ton of bananas in my freezer, with the intentions of making them into vegan milkshakes, but I decided to spare two for this particular recipe, since I was inspired by the summer and the ocean. I figured tropical flavors, an ocean-inspired presentation, and maybe an homage to a classic banana dessert, the banoffee pie, and you have yourself a really fun, colorful, and playful snack!

For the pate choux:
1/2 cup all-purpose flour
1/2 cup coconut milk
4 tablespoons unsalted butter
2 eggs
a pinch of salt

Bring milk, butter, and salt to a simmer until the butter is fully melted into the liquid. Add in the flour and stir until the dough forms a smooth ball. Transfer to a bowl and allow to cool for at least 5 minutes before stirring in the eggs, one at a time. Transfer to a piping bag and pipe 3-4 inch x 1 1/2 inch sticks on a nonstick surface. Bake at 375 degrees F for 18 minutes then 400 degrees F for another 8 minutes. Cool completely.

For the banana custard:
2 bananas, frozen for 2 days
3 tablespoons cornstarch
1/4 cup Korean banana milk
a pinch of salt
1/2 teaspoon vanilla extract
1/4 teaspoon turmeric powder*

Roast whole, unpeeled, and still frozen bananas at 375 degrees F for 15 minutes to help steam and thaw them. Peel bananas then puree ingredients together. Whisk on medium-low heat until thickened and combined. Pass through a sieve to remove lumps. Refrigerate until thickened. 

For the blonde chocolate:
1 1/2 cups white chocolate chips

Spread on a sheet tray and roast at 275 degrees F for 20-30 minutes, stirring the chocolate every 10 minutes to make sure that the caramelization is even. Cool completely before using. 

For the blonde chocolate ganache:
3/4 cups blonde chocolate
1 teaspoon togarashi powder
3 tablespoons heavy cream
2 tablespoons unsalted butter
a pinch of salt

Melt ingredients together and transfer to a bowl. Refrigerate until thickened.

To fill:
Using a round end piping tip, poke three holes into the flat side of the eclair. Load two piping bags with the banana custard in one and the ganache in another. Pipe the ganache into the three holes first, then follow with the custard. Scrap off any excess using an offset spatula. 

For the glaze:
1/2 cup coconut milk
3 tablespoons cornstarch
1/4 cup white chocolate chips
2 teaspoons gelatin powder + 1 tablespoon water
2 tablespoons coconut oil
3 tablespoons calpico water
a pinch of salt
1/4 teaspoon vanilla extract
butterfly pea tea powder*

Whisk coconut milk with cornstarch. Whisk coconut milk with bloomed gelatin over medium-high heat until thickened and stir in the coconut oil, white chocolate, and salt. Pass through a sieve. Stir in the calpico water and vanilla extract. Separate into three batches. Dye one batch with 1/4 teaspoon of the butterfly pea and another with 1/2 teaspoon. Pour together into a bowl that is slightly longer than the eclairs to guarantee even dipping and glazing. Dip each eclair into the glaze and allow to set until firm. 

For the crumble:
3/4 cups blonde chocolate
1/4 cup dark chocolate
a pinch of salt
edible sugar pearls

Grate the dark chocolate into the blonde chocolate. Toss with the edible sugar pearls and salt. Garnish the freshly dipped, but unset eclairs with the crumble to finish.