All you have to do is chop up some bananas and cook them on low heat, stirring occasionally until the bananas begin to caramelize. Add water as needed to keep the bananas from sticking to the bottom. Once they have become a rich, dark brown, remove them from the heat and blend. Once smooth, store in the fridge or serve.
These matcha choux au craquelin are crisp on the outside, light on the inside and filled with a delicious matcha and vanilla pastry cream.