Banana Cream Eclairs Recipe

Ingredients

• 1 cup water
• 1/2 cup butter, cubed
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 4 eggs
• 
  FILLING:
• 2-1/2 cups heavy whipping cream
• 3 tablespoons sugar
• 1 teaspoon vanilla extract
• 3 to 4 medium firm bananas
• 
  GLAZE:
• 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

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-in. round tip into a pastry bag; add dough. Pipe 3-in. strips about 3 in. apart on a greased baking sheet. Bake at 400° 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 bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. In another bowl, mash 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. Refrigerate leftovers. Yield: 16 servings.

Banana Cream Eclairs published in Taste of Home October/November 2005, p68