BANANA CREAM ECLAIRS
To surprise my banana-loving family, I made this dessert for a reunion, where it stood out among the usual fare. These special treats are something to look at and mouthwateringly delicious. -Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- 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, 1 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. Refrigerate leftovers.
Nutrition Facts : Calories 323 calories, Fat 25g fat (14g saturated fat), Cholesterol 123mg cholesterol, Sodium 176mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.
BANANA CREAM ECLAIRS
Make and share this Banana Cream Eclairs recipe from Food.com.
Provided by Chef Buggsy Mate
Categories Dessert
Time 1h5m
Yield 16 eclairs, 16 serving(s)
Number Of Ingredients 17
Steps:
- 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" round tip into a pastry bag; add dough. Pipe 3" strips about 3 inches apart on a greased baking sheet. Bake at 400 degrees 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, vanilla and almond extracts. Beat until stiff peaks form. In another bowl, mash bananas and fold into the whipped cream. Spoon into eclairs and replace tops.
- In a small bowl, combine the confectioners' sugar, cocoa, butter and vanilla. Add enough water to make into a thin glaze. Spread glaze over eclairs and sprinkle with chopped almonds. Serve immediately.
Nutrition Facts : Calories 322.8, Fat 24.6, SaturatedFat 13.8, Cholesterol 116.5, Sodium 183.7, Carbohydrate 22.8, Fiber 1.5, Sugar 12.3, Protein 4.5
BANANA CREAM ECLAIRS
Make and share this Banana Cream Eclairs recipe from Food.com.
Provided by Swan Valley Tammi
Categories Dessert
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- 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 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.
- 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.
- Bake at 400F 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 and replace tops.
- In a small bowl, combine the confectioners' sugar, cocoa, butter and vanilla. Add enough water to make a thin glaze and spread over eclairs.
- Sprinkle with pecans and serve immediately. Refrigerate leftovers.
Nutrition Facts : Calories 320.8, Fat 24.9, SaturatedFat 13.8, Cholesterol 122.9, Sodium 156.3, Carbohydrate 22.3, Fiber 1.3, Sugar 12.2, Protein 3.9
BANANA CUSTARD ECLAIRS
Give these afternoon tea classics a fruity makeover with a creamy banana custard filling - perfect for a sophisticated spread
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 1h20m
Yield Makes 24
Number Of Ingredients 13
Steps:
- Put the butter in a saucepan with 225ml water. Weigh the flour in a large bowl and set aside. Bring the butter and water to a fast boil with a pinch of salt, simmer until the butter has melted, then tip in the flour and beat like mad with a wooden spoon until the mixture is pulling away from the sides of the pan and is lump-free. Tip into the bowl and spread the thick paste up the sides a little to help it cool quickly, then leave for 10 mins.
- Heat oven to 200C/180C fan/gas 6 and cut 2 pieces of baking parchment to fit 2 baking sheets. Using a ruler and a pen, mark 12 lines about 9cm long over each piece, leaving plenty of space between the lines. Flip the parchment over. Fit a piping bag with a large round piping nozzle, about 1.5cm wide. When the flour paste has cooled but is not cold, start adding the egg, bit by bit, beating well between each addition until you have a smooth batter, which will reluctantly drop off the end of your spoon. You may not need to use all the egg, so add it slowly. Transfer to your piping bag and use a little of the mixture to stick the parchment to your trays.
- Pipe the choux onto the baking sheet, using the lines as a guide. Place the trays in the oven and bake for 30 mins until the choux is puffed and golden. Swap the trays around for the final 5 mins. The choux should be crisp and hollow-sounding when tapped. You may wish to sacrifice 1 eclair to make sure that the inside is completely dried out; if it is still moist, the eclairs will sink when cooling. Once baked, leave to cool completely. Can be made 1 day ahead - store in a sealed container, and reheat in the oven for 5-10 mins to crisp up before filling.
- Now make the banana custard. Put the bananas, sugar and lemon juice in a food processor and whizz to a purée. Pour into a saucepan and bubble for a few mins until thickened. Mix the custard powder with 2-3 tbsp of the milk to make a smooth paste, then add the remaining milk, cream and vanilla, and stir well. Pour the custard mixture into the banana purée and continue cooking, whisking, until very thick and smooth. Pour into a bowl, cover with cling film and chill for 2 hrs, or until cold.
- Pick out 24 nice banana chips and place on a tray lined with parchment. Spray with edible gold spray or cover with a little gold leaf, if you like. When you're ready to assemble the eclairs, split each one along one side. Transfer the banana custard to a disposable piping bag and snip off the corner. Fill the eclairs generously with the custard, lining up on a tray as you go. Melt the chocolate in a bowl in the microwave, stirring every 20 secs or so to prevent it from burning. When the eclairs are filled, carefully dip the top of each one into the chocolate, letting any excess drip back into the bowl. Place a gold banana chip on each eclair and set back on the tray for 30 mins or so to set. Serve within 3 hrs.
Nutrition Facts : Calories 167 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 11 grams sugar, Protein 2 grams protein, Sodium 0.2 milligram of sodium
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