Ingredients (to serve 4)

4 Choux Bun: Pure Butter
4 poached pear halves
1 banana
1.5 l cream
15g icing sugar
3 tablespoons Advocaat
4 scoops vanilla ice cream
Dark chocolate shavings

For the chocolate sauce:
100 ml milk
75g caster sugar
75g dark chocolate chips

Preparing the filling

Chocolate sauce:

     Put the milk and sugar in a pan and bring to the boil.

     Remove from heat and melt the dark chocolate in it.

     Pass through a sieve and keep warm.

Or buy a litre of Callebaut Dark Belgian Chocolate Sauce

Advocaat cream sauce:

     Whisk the cream, sugar and Advocaat to a thick sauce.

     Peel the banana, cut into slices and mix into half of the cream sauce.

Presentation:

     Cut the top off each choux with a sharp knife and reserve.

     Place the choux on the serving plate, and arrange the pear cut like a fan.

     Fill the choux first with the banana cream sauce, then a scoop of vanilla ice cream, and pour the plain cream sauce on top before replacing the lid of the choux.

     Decorate the plate with chocolate sauce and chocolate shavings.