Banana Cream Eclairs

Prep: 40 min.
Bake: 25 min.

Serves 16


1 cup water
1/2 cup butter, cubed
1/4 cup sugar
1/2 teaspoon salt
1 cup all purpose flour
4 eggs


2&1/2 cups heavy whipping cream
3 tablespoons sugar
1 teaspoon vanilla extract
3 to 4 medium firm bananas


1/2 cup confectioners' sugar
2 tablespoons baking cocoa
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 to 2 tablespoons boiling water
1/2 cup finely chopped pecans


- In a large saucepan, bring water, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. continue beating until dough is smooth and shiny.

- Insert a 3/4-inch round tip into a pastry bag; add dough. Pipe 3-inches strips about 3 inches apart on a greased baking sheet. Bake at 400 degrees for 25-30 minutes or until golden brown. Remove to wire wrack.

- Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.

- In a large mixing bowl, beat cream until it beigns to thicken. Add sugar and vanilla; beat until stiff peaks form. In another bowl, mash the bananas; gently fold in whipped cream. Spoon into eclairs; replace tops.

- In a small bowl, combine the confectioners' sugar, cocoa, butter and vanilla. Add enough water to make a thin glaze. Spread over eclairs. Sprinkle with pecans. Serve immediately.

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