| 1 Put 6floz/150ml water and the butter into a saucepan and bring to the boil. As soon as the water boils and the butter has melted take off of the heat and beat in the flour. Beat well with a wooden spoon to form a smooth paste.
2 Gradually beat in the eggs, a little at a time and beat well to form a smooth paste. This can be done in a food mixer if you prefer.
3 Preheat oven to 190°C/375°F/ Gas Mark 5. Fan oven 180°C. Line 2 baking sheets with Bake-O-Glide or non stick baking parchment. Place 18 heaped teaspoonfuls of the mixture well spaced apart onto the baking sheets. Bake for 15 minutes or until well risen and golden brown.
4 Put onto a wire rack to cool. When just cool enough to handle split each ball in half to allow any steam to escape.
5 Put the condensed milk into a small heavy based pan. Heat very gently stirring all of the time, until golden in colour. Leave to cool.
6 Whip the cream, stir a third into the condensed milk mixture to loosen it then fold the rest of the cream in to give a marbled appearance. Spoon into each of the buns to sandwich the halves together.
7 Place buns on a plate and decorate with pieces of banana.
8 Put the chocolate into a bowl set over a pan of simmering water. Stir occasionally until melted. Dip a spoon into the chocolate and drizzle over the profiteroles. Serve immediately.
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