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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 16 |
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âTo surprise my banana-loving family, I made this dessert for a reunion, where it stood out among the usual fare,â notes field editor Ruby Williams of Bogalusa, Louisiana. âThese special treats are something to look at and mouthwatering delicious.âRuby Williams, Bogalusa, Louisiana Ingredients:
1 cup water |
1/2 cup butter, cubed |
1/4 cup sugar |
1/2 teaspoon salt |
1 cup king arthur unbleached 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:
1. In a large saucepan, bring the 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.
2. 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.
3. 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.
4. 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. Refrigerate leftovers. Yield: 16 servings.
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