Preparation Steps

• Preheat the oven to 400°F. Roll out the puff pastry sheets and cut into 12 equal rectangles. Place on a baking sheet lined with parchment paper.
• Bake the pastry rectangles for 15 minutes or until golden brown and puffed. Remove from oven and let cool.
• In a saucepan, heat the milk over medium heat until steaming but not boiling.
• In a mixing bowl, whisk together egg yolks, sugar, and flour until smooth.
• Gradually pour the hot milk into the egg mixture while whisking constantly. Return mixture to saucepan and cook over medium heat, stirring continuously until thickened. Remove from heat and let cool.
• Slice bananas into thin rounds.
• To assemble, place one puff pastry rectangle on a serving plate. Spread a layer of custard over it, add banana slices on top, then another pastry layer. Repeat layers ending with a pastry layer on top.
• Prepare the chocolate glaze by melting semisweet chocolate with heavy cream over low heat, stirring until smooth.
• Pour the chocolate glaze over the top layer of the eclair and chill in the refrigerator for at least 1 hour before serving.