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Banana Cream Eclairs

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

In a large saucepan, bring water, butter, sugar and salt to a boil. Add flour all

Printed from tasteofhome.com Sep 5, 2008

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Banana Cream Eclairs cont.

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 mixing 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.