Banana Cream Eclairs Recipes

BANANA CREAM ECLAIRS

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.

ROASTED BANANA CREAM ECLAIRS

Steps:

• Preheat the oven to 425 degrees F.
• For the choux paste: Line a baking sheet with parchment paper. Bring the water, milk, butter, sugar and salt to a simmer over medium heat in a medium saucepan, stirring with a wooden spoon. As soon as it comes to a boil, add the flour, stirring constantly, until the dough forms a ball and pulls away from the sides of the pan, about 1 minute. Remove the pan from the heat and let the dough cool for 3 to 4 minutes, stirring occasionally.
• Transfer to a stand mixer fitted with the paddle attachment and mix on low speed to allow the dough to cool, 2 to 3 minutes. Add the eggs, one at a time, with the mixer on medium speed. When all the eggs have been incorporated, scrape the dough into a pastry bag fitted with your desired tip.
• Pipe the dough into 4 1/2-by-3/4-inch lengths on the prepared baking sheet, spacing them about 3 inches apart. You should end up with about 15 eclairs. With a damp fingertip, flatten any points. Bake until eclairs are deep golden brown and puffed, rotating the sheets halfway through, 22 to 25 minutes. They should be very light and crisp. Turn the oven off.
• Poke each eclair on either end with a toothpick to allow some steam to release. Return the eclairs to the oven, prop the door open a crack and allow them to dry out, about 15 minutes. Transfer the baking sheet to a wire rack and allow the eclairs to cool completely.
• For the chocolate glaze: Meanwhile, bring the cream to a simmer in a medium saucepan. Remove from the heat and mix in the chocolate, cocoa powder and honey. Whisk until the chocolate has completely melted. Transfer to a medium bowl and allow the glaze to cool and thicken.
• For the pastry cream: Add the milk, vanilla bean and salt to a saucepan and bring to a simmer. Meanwhile, whisk together the egg yolks, sugar and cornstarch until thick, pale and smooth. Remove the vanilla bean pod from the hot milk and scrape the seeds into the milk, discarding the pod. Temper the hot milk into the egg mixture by slowly pouring it in while whisking constantly. When combined, pour back into the pot and bring to a simmer over medium heat.
• Stir continuously until thickened, then remove from the heat and mix in the butter and vanilla extract. Strain through a fine-mesh sieve into a bowl, then set a piece of plastic wrap directly on the surface of the pastry cream to prevent a skin from forming. Let cool to room temperature, then refrigerate until cold, at least 1 hour.
• For the caramelized bananas: When the pastry cream is almost ready, preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper or a Silpat. Stir together the cinnamon and sugar in a small bowl, then pour into an even layer on the prepared baking sheet. Place the bananas cut-side down on the cinnamon sugar, coating them as much as you can. Using a paring knife or fork, poke the skin of the bananas a few times to allow steam to release. Bake until completely caramelized, 15 to 20 minutes. Allow to cool slightly before gently flipping them over.
• Remove the bananas from their skins and discard the skins. Place the roasted bananas in a food processor and puree until smooth. Add the pastry cream and puree until smooth. Pour into a pastry bag fitted with a small metal tip.
• For the garnish: In a large skillet, heat the oil over medium-high heat. Add the bacon and cook until crispy. Add the peanuts and salt and toast together, about 1 minute. Transfer to a paper towel-lined sheet tray to drain any excess fat. When cooled slightly, roughly chop the mixture.
• To serve, poke a small hole in both ends of each eclair using a paring knife. Fill the eclairs from both ends with the banana pastry cream. Dip the tops in the chocolate glaze, allowing any excess to drip off. Lightly sprinkle with the bacon and peanut garnish.

BANANA CUSTARD ECLAIRS

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.

BANANA CREAM ECLAIRS

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.

BANANA CREAM ECLAIRS

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.

CHOCOLATE-GLAZED RASPBERRY ECLAIRS

Steps:

• In a small heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl; stir in butter. Press plastic wrap onto surface of filling; refrigerate until cold., Preheat oven to 425°. For pastry, in a large saucepan, bring water, butter, milk, sugar and salt to a rolling boil. Add flour all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Remove from heat; let stand 5 minutes., Add eggs, 1 at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny. Transfer to a piping bag with a large round tip. Pipe twelve 4-1/2-in. strips about 3 in. apart on parchment-lined baking sheets. Bake for 15 minutes. Reduce oven temperature to 350°; bake until golden brown, 8-10 minutes longer. Pierce side of each eclair with tip of knife. Cool on wire racks. Split eclairs open. Pull out and discard soft dough from inside tops and bottoms., For the glaze, in a microwave, melt chocolate chips, cream and corn syrup; stir until smooth. Stir raspberries into chilled pastry filling, mashing berries lightly. Fill eclairs just before serving. Dip tops in chocolate glaze; replace tops. Top with additional fresh raspberries. Let stand until set. Refrigerate leftovers.