Profiteroles with banana and dulce de leche

Ingredients:

• 6 tablespoons unsalted butter
• 2 tsp. granulated sugar
• 1/4 teaspoon coarse salt
• 1 cup premium flour
• 4 large eggs + 1 yolk
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 110 g semi-sweet chocolate, coarsely chopped
• 3 bananas, sliced ​​into rounds
• 2/3 cup dulce de leche + extra for serving

Preparation:

1. Preheat oven to 200°C. Line 2 baking sheets with parchment paper. Fit a large pastry bag with a 1 cm round tip.
2. In a medium saucepan, combine the butter, granulated sugar, salt, and 1 cup water and bring to a boil. Remove from the heat, sift the flour into the saucepan, and stir with a wooden spoon to form a paste. Return to medium heat and stir until the dough begins to pull away from the sides of the pan and is slightly shiny, about 2 minutes. Transfer to a bowl and beat with a wooden spoon until the dough cools slightly, 2-3 minutes. Add the eggs one at a time, beating until fully incorporated after each addition.
3. Transfer the dough to a pastry bag. Pipe 2.5 cm diameter mounds of dough onto the prepared baking sheets, spacing them 2 cm apart. Smooth the tops with a fingertip dipped in water. Mix the egg yolk with 1 tablespoon of water; brush over the dough.
4. Bake for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking until the puff pastries are golden brown and crispy, about 25 more minutes. Transfer to a wire rack and let cool completely.
5. Meanwhile, in a large bowl, beat the heavy cream and sugar with a mixer until soft peaks form; refrigerate until ready to assemble. Place the chocolate in a microwave-safe bowl and heat in 30-second intervals, stirring, until melted.
6. Using a serrated knife, cut the profiteroles in half crosswise; top each bottom half with a slice of banana, some dulce de leche, and whipped cream. Drizzle with melted chocolate and dulce de leche.