Ingredients
1 cup water1/2 cup butter, cubed1/4 cup sugar1/2 teaspoon salt1 cup all-purpose flour4 large eggs, room temperatureFILLING:2-1/2 cups heavy whipping cream3 tablespoons sugar1 teaspoon vanilla extract3 to 4 medium firm bananasGLAZE:1/2 cup confectioners’ sugar2 tablespoons baking cocoa2 tablespoons butter, melted1 teaspoon vanilla extract1 to 2 tablespoons boiling water1/2 cup finely chopped pecans
Preparation
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.
