Mix the flour with 100 gram butter and 50 gram sugar and knead to a dough.
Roll it out on a floured board and line a round cake tin with it. Bake 30
minutes at 180 degrees Celsius. Melt the rest of the butter in a frying pan,
add the condensed milk and the rest of the sugar and cook softly for fifteen
minutes, keep stirring. Pour this mixture in the pie and put it in the fridge
for 2 hours. Arrange the banana slices on top and the chocolate in the middle.
Add the butter to 1 dl water and
bring to the boil. Simmer slowly until the butter has dissolved. Add all
flour at once, while the pan is on low heat, and stir well, until the dough
forms a ball. Turn off the heat. Allow the dough to cool down for 10
minutes, then add the eggs, one by one. Mix well until smooth. Make 12
portions with a spoon onto a baking sheet. Bake for 20 minutes at 175
degrees Celsius. Allow them to cool down, cut them open. Fill them with ice cream.
Stack them on a plate. Melt the chocolate with the cream and pour over the puffs.