Serves: 18
Total Calories: 354
Bring water, butter, and salt to boil in large saucepan over medium heat. Combine flour with sugar and add all at once, stirring vigorously with spoon until dough forms ball and leaves sides of pan. Remove from heat. Beat in eggs, one at a time, and continue beating until dough is stiff and glossy. Set aside about a third of dough for top. On greased 10x15x1-inch jellyroll pan, form remaining 2/3 of dough into one long oblong, about 7 inches wide. Spoon reserved dough into mounds along the top of the oblong. Bake at 400° for 30 minutes. Remove from oven. With a sharp knife, make slits along sides of éclair 2 inches apart to let steam escape. Return to oven and continue baking 10 minutes longer. Remove to cooling rack. Slice off top of éclair. Remove any soft dough inside. Cool thoroughly and fill.
Filling:
Whip cream in mixing bowl until soft peaks form. Gradually add sugar, whipping until stiff. Mash enough bananas to make about 2 cups. Add crème de cacao to mashed bananas and fold into whipped cream. Fill éclair shell with half of whipped cream and banana mixture. Slice remaining bananas over whipped cream. Cover sliced bananas with remaining whipped cream. Replace top of éclair and drizzle with Glaze.
Glaze:
Combine powdered sugar, cocoa, melted butter, and vanilla in small bowl. Stir in enough boiling water to make a thin glaze. Drizzle over filled éclair. Sprinkle with chopped pecans. Chill until serving time. Slice crosswise to serve; each slice may be cut in half.
This French Banana Éclair recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.
