"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Banana Cream Eclairs Recipe

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This recipe for Banana Cream Eclairs, by , is from Cookin' with Balls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jackie Karabasz
Added: Thursday, September 29, 2005


1 C water
1/2 C butter, cubed
1/4 C sugar
1/2 tsp salt
1 C all-purpose flour
4 eggs
1 1/2 C heavy whipping cream
3 tbsp
1 tsp vanilla extract
3-4 medium bananas
1/2 C conf. sugar
2 tbsp baking cocoa
2 tbsp butter, melted
1 tsp vanilla extract
1-2 tbsp boiling water
1/2 C finely chopped pecans

In lg saucepan, bring water, butter, sugar and salt to a boil. All flour and stir until a small ball forms. Remove from heat and let stand 5 min. Add eggs one at a time, beating well after each. Continue beating until dough is smooth and shiny.
Insert 3/4" round tip into a pastry bag; add dough. Pipe 3" strips about 3 " apart on a greased baking sheet. Bake at 400 for 25-30 min. Remove to wire racks. Immediately split puffs open. Remove tops and set aside. Discard any dough from inside. Cool.
In lg mixing bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form.
In another bowl, mash bananas and gently fold in whipped cream. Spoon into eclairs; replace tops.
In small bowl, combine conf sugar, cocoa, butter and vanilla. Add enough water to make a thin glaze. Spread over eclairs. Sprinkle with pecans. Serve immediately. Refrigerate leftovers.

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