Banana Cream Eclairs
- Ready In:
- 1hr 5mins
- Ingredients:
- 17
- Yields:
-
16 eclairs
- Serves:
- 16
ingredients
- 236.59 ml water
- 118.29 ml butter, cubed
- 59.14 ml sugar
- 2.46 ml salt
- 236.59 ml flour
- 4 eggs
-
FILLING
- 591.47 ml heavy whipping cream
- 44.37 ml sugar
- 4.92 ml vanilla
- 2.46 ml almond extract
- 3 firm bananas
-
GLAZE
- 118.29 ml confectioners' sugar
- 29.58 ml baking cocoa
- 29.58 ml butter, melted
- 4.92 ml vanilla
- 22.18 ml boiling water
- 118.29 ml finely chopped almonds
directions
- 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 the 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" round tip into a pastry bag; add dough. Pipe 3" 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 racks. 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 begins to thicken. Add sugar, vanilla and almond extracts. Beat until stiff peaks form. In another bowl, mash bananas and fold into the whipped cream. Spoon into eclairs and replace tops.
- In a small bowl, combine the confectioners' sugar, cocoa, butter and vanilla. Add enough water to make into a thin glaze. Spread glaze over eclairs and sprinkle with chopped almonds. Serve immediately.
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RECIPE SUBMITTED BY
I am blessed with a wonderful dh and four fantastic, crazy children. I am a stay at home mom who works from son up till son down.
My favorite cookbook is not one that I cook with very often, it actually sits on top of my pantry propped up in an old basket. The cookbook was given to my grandmother just prior to her marriage to my grandfather and it has the family prayer and some recipes that my great-grandmother penned in her own hand inside. It is called All About Home Baking.
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