Miso caramel banoffee éclairs

Method

1. For the crème pâtissière, gently heat 150g of the sugar and 75ml cold water in a deep pan until the sugar has dissolved. Increase the heat and bubble until it turns into a dark amber caramel. Meanwhile, gently heat the milk, miso paste and vanilla pod in another pan until steaming, then pour into a jug and remove the vanilla pod (rinse, dry and use to flavour sugar, if you like).
2. Once the caramel has reached the desired colour, lower the heat and carefully pour in the milk mixture, mixing slowly with a hand whisk. Be careful as it may spit at first. Keep whisking until all the milk has been added. Bring up to the boil, then remove from the heat.
3. In a heatproof bowl, whisk the egg yolks, cornflour and remaining 100g sugar until smooth. Still whisking, pour the milk mixture slowly over the egg yolks, then pour it all through a fine mesh sieve, back into the milk pan.
4. Return the pan to a medium heat and whisk until it forms a smooth, thickened custard. Pour into a bowl, lay cling film on the surface (to stop a skin forming) and chill for 30 minutes. Once it’s chilled, whip the cream in a separate bowl to soft peaks, then gently fold into the custard. Cover again with cling film touching the surface and chill until needed.
5. For the choux pastry, heat the oven to 220°C/200°C fan/gas 7. Put the butter and 185ml cold water in a medium saucepan set over a medium heat until the butter has melted. Bring to the boil, remove from the heat and pour in the sifted flour. Beat vigorously using a wooden spoon until smooth, glossy and coming away from the sides of the pan. Tip into a bowl and push the mixture up the sides to cool it quickly. Leave for 10 minutes or until it has cooled to room temperature.
6. Slowly add the eggs, beating well after each addition, until the mixture is smooth and drops off the end of a wooden spoon when tapped. (You may not need all the eggs or you may need to add a splash of milk.)
7. Spoon the mixture into the piping bag fitted with the 12mm nozzle and pipe 8 x 10cm lengths onto each prepared baking sheet, leaving room for the choux to expand in the oven. Bake for 20 minutes, then reduce the heat to 180°C/160°C fan/gas 4 and bake for 15 minutes more. Cool on a wire rack. Repeat with the remaining choux on the other baking sheet/s.
8. Meanwhile make the chocolate glaze. Gently heat the sugar and 50ml cold water in a small pan until dissolved. Turn up the heat and bubble until it turns a light amber colour. Remove from the heat and stir in the cream, another 50ml cold water and the dark chocolate. Return to the heat and warm gently until melted and combined.
9. Using a bread knife, halve the cooled eclairs horizontally, then dip the tops in the glaze (see tips) and set aside. Spoon the crème pâtissière into the piping bag with the 10mm plain nozzle and pipe it onto the bases. Add slices of banana and top with the glazed lids to serve.