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“Another recipe from TOH that I haven't tried yet, but it looks delightfully sinful!”
READY IN:
1hr 5mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Remove from heat and let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until dough is smooth and shiny.
  3. Insert a 3/4-inch round tip into a pastry bag; add dough. Pipe 3-inch strips about 3 inches apart on a greased baking sheet.
  4. Bake at 400F for 25-30 minutes or until golden brown. Remove to wire racks.
  5. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.
  6. In a large mixing bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form.
  7. In another bowl, mash bananas; gently fold in whipped cream. Spoon into eclairs and replace tops.
  8. In a small bowl, combine the confectioners' sugar, cocoa, butter and vanilla. Add enough water to make a thin glaze and spread over eclairs.
  9. Sprinkle with pecans and serve immediately. Refrigerate leftovers.

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