For the choux paste: Line a baking sheet with parchment paper. Bring the water, milk, butter, sugar and salt to a simmer over medium heat in a medium saucepan, stirring with a wooden spoon. As soon as it comes to a boil, add the flour, stirring constantly, until the dough forms a ball and pulls away from the sides of the pan, about 1 minute. Remove the pan from the heat and let the dough cool for 3 to 4 minutes, stirring occasionally.
Transfer to a stand mixer fitted with the paddle attachment and mix on low speed to allow the dough to cool, 2 to 3 minutes. Add the eggs, one at a time, with the mixer on medium speed. When all the eggs have been incorporated, scrape the dough into a pastry bag fitted with your desired tip.
Pipe the dough into 4 1/2-by-3/4-inch lengths on the prepared baking sheet, spacing them about 3 inches apart. You should end up with about 15 eclairs. With a damp fingertip, flatten any points. Bake until eclairs are deep golden brown and puffed, rotating the sheets halfway through, 22 to 25 minutes. They should be very light and crisp. Turn the oven off.
Poke each eclair on either end with a toothpick to allow some steam to release. Return the eclairs to the oven, prop the door open a crack and allow them to dry out, about 15 minutes. Transfer the baking sheet to a wire rack and allow the eclairs to cool completely.
For the chocolate glaze: Meanwhile, bring the cream to a simmer in a medium saucepan. Remove from the heat and mix in the chocolate, cocoa powder and honey. Whisk until the chocolate has completely melted. Transfer to a medium bowl and allow the glaze to cool and thicken.
For the pastry cream: Add the milk, vanilla bean and salt to a saucepan and bring to a simmer. Meanwhile, whisk together the egg yolks, sugar and cornstarch until thick, pale and smooth. Remove the vanilla bean pod from the hot milk and scrape the seeds into the milk, discarding the pod. Temper the hot milk into the egg mixture by slowly pouring it in while whisking constantly. When combined, pour back into the pot and bring to a simmer over medium heat.
Stir continuously until thickened, then remove from the heat and mix in the butter and vanilla extract. Strain through a fine-mesh sieve into a bowl, then set a piece of plastic wrap directly on the surface of the pastry cream to prevent a skin from forming. Let cool to room temperature, then refrigerate until cold, at least 1 hour.
For the caramelized bananas: When the pastry cream is almost ready, preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper or a Silpat. Stir together the cinnamon and sugar in a small bowl, then pour into an even layer on the prepared baking sheet. Place the bananas cut-side down on the cinnamon sugar, coating them as much as you can. Using a paring knife or fork, poke the skin of the bananas a few times to allow steam to release. Bake until completely caramelized, 15 to 20 minutes. Allow to cool slightly before gently flipping them over.
Remove the bananas from their skins and discard the skins. Place the roasted bananas in a food processor and puree until smooth. Add the pastry cream and puree until smooth. Pour into a pastry bag fitted with a small metal tip.
For the garnish: In a large skillet, heat the oil over medium-high heat. Add the bacon and cook until crispy. Add the peanuts and salt and toast together, about 1 minute. Transfer to a paper towel-lined sheet tray to drain any excess fat. When cooled slightly, roughly chop the mixture.
To serve, poke a small hole in both ends of each eclair using a paring knife. Fill the eclairs from both ends with the banana pastry cream. Dip the tops in the chocolate glaze, allowing any excess to drip off. Lightly sprinkle with the bacon and peanut garnish.
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Tools You May Need
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