Filled Banana Cream Eclairs |
|
 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 18 |
|
One of my favorite desserts. Choose the kind of filling you want and feel free to use it. Ingredients:
Éclairs |
1 c. water |
pinch of salt |
1/2 c. butter |
2 tbsp. sugar |
1 c. all-purpose flour |
3-4 eggs |
1 tsp. baking powder |
filling |
300ml heavy cream |
2 tbsp powder sugar |
1 banana |
2 tbsp powder sugar |
caramel topping |
1/2 cup sugar |
2 tbsp butter |
1/4 cup heavy cream |
2 oz melted chocolate |
Directions:
1. Éclairs:
2. Grease and flour a baking sheet. Combine water, salt, butter and sugar in a saucepan. Bring to a boil. Remove from heat. Add flour and baking powder all at once. Cook, stirring vigorously until mixture leaves sides of pan, about 1 minute. Remove from heat. Turn into a large bowl. Add eggs, one at a time, beating well after each addition until smooth and shiny. Let cool.
3. Place batter in a piping bag with small round tube and pipe 5cm logs on a greased baking sheet. Bake on middle oven rack at 400 degrees for about 40 minutes. Make a slit on each immediately after baking. Let cool.
4. Make filling:
5. Whip cream with the powder sugar until soft peaks. Mash the banana with the rest of the powder sugar and fold into the cream. Place the filling into a piping bag fitted with a long thin nozzle and pipe each cookie with the filling. Put in the fridge while you make the caramel.
6. Make caramel topping:
7. Heat sugar over medium heat until melted and golden brown. Add the butter and stir. Take off heat and gradually add the cream. Cool completely.
8. To assemble:
9. Dip only the top half of the éclair into the cooled caramel sauce and set aside for 10 minutes. Decorate by drizzling melted chocolate over each.
10. Split each éclair into half and use fill with the banana mixture. Cover and dip the top half into the caramel sauce. Set aside for 10 minutes and use the melted chocolate for decoration.
|
|