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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 16 |
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Another recipe from TOH that I haven't tried yet, but it looks delightfully sinful! Ingredients:
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 -4 medium firm bananas |
1/2 cup icing sugar |
2 tablespoons baking cocoa |
2 tablespoons butter, melted |
1 teaspoon vanilla extract |
1 -2 tablespoon boiling water |
1/2 cup finely chopped pecans |
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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