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1
Preheat oven to 375 degrees F.Sift flour with salt and set aside.
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2
In a heavy saucepan heat the water and add in butter cut into little pcs, over medium heat till mix comes to the boil.
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3
Immediately add in flour mix all at once and stir with a wooden spoon.
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4
Remove mix from heat and continue beating mix till it comes away from the side of the pan.
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5
Return mix to heat and stir slightly longer to dry the mix.
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6
Remove mix from heat once again, and add in the Large eggs, one at a time, while beating with the wooden spoon till mix is shiny and falls from the spoon.
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7
Fill a medium piping bag with a medium plain tip and pipe medium round onto to parchment covered baking sheets.
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8
Be sure to leave at least an inch between each round.
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9
Brush choux lightly with egg wash and bake at 375-400 degrees F. till brown and hollow sounding (about 20 min).
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10
Caramel Sauce:In a heavy bottom pot cook sugar on high till it begins to smoke and turns amber colour.
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11
Remove from heat immediately and add in liquid cream.
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12
Let stand for several min till mix stops bubbling.
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13
Add in the rum and stir well.
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14
Cold.
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15
Chocolate Sauce:In a medium saucepan, bring lowfat milk to the boil and pour over minced chocolate.
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16
Let stand till chocolate melts and stir with a wooden spoon.
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17
Add in the brandy and stir well.
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18
To Assemble:Cut cream puffs in half, horizontally.
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19
Place a couple of banana slices in the bottom of each puff.
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20
Pipe a little whipped cream and cover with the top.
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21
Drizzle with chocolate sauce.
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22
Lay in a plate and drizzle with caramel sauce.
