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1
Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
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2
Fit a large pastry bag with a 1/2 -inch round tip.
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3
Combine the butter, granulated sugar, salt and 1 cup water in a medium saucepan and bring to a boil.
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4
Remove from the heat; sift the flour into the saucepan and stir with a wooden spoon to make a paste.
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5
Return to medium heat and stir until the dough pulls away from the side of the pan and is slightly shiny, about 2 minutes.
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6
Transfer to a bowl and beat with a wooden spoon until slightly cooled, 2 to 3 minutes.
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7
Add the whole eggs, one at a time, beating until smooth before adding the next.
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8
Transfer the dough to the pastry bag.
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9
Pipe 1-inch mounds of dough 1 inch apart on the prepared baking sheets.
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10
Smooth the tops with a damp fingertip.
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11
Beat the egg yolk with 1 tablespoon water; brush on the dough mounds.
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12
Bake 15 minutes, then reduce the oven temperature to 350 degrees F and continue baking until the puffs are golden brown and crisp, about 25 more minutes.
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13
Transfer to a rack and let cool completely.
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14
Meanwhile, beat the heavy cream and the confectioners' sugar in a large bowl with a mixer until soft peaks form; refrigerate until ready to assemble.
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15
Place the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted.
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16
Cut the puffs in half crosswise with a serrated knife; sandwich with the sliced bananas, dulce de leche and whipped cream.
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17
Drizzle the puffs with the melted chocolate and more dulce de leche.
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18
Photograph by Ralph Smith
