Banana Cream Eclairs

Instructions

1. 1

   Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. 2

   In a medium saucepan, bring 1 cup of water and

3. 3

   5 cup of butter to a boil over medium heat.

4. 4

   Once the butter has melted, add 1 cup of all-purpose flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.

5. 5

   Remove the pan from heat and let it cool for about 5 minutes.

6. 6

   Add the 4 large eggs, one at a time, beating well after each addition until the dough is smooth and glossy.

7. 7

   Transfer the dough to a piping bag fitted with a large round tip and pipe 4-inch long strips onto the prepared baking sheet.

8. 8

   Bake in the preheated oven for 15 minutes, then reduce the temperature to 375°F (190°C) and bake for an additional 20 minutes, or until golden brown and puffed.

9. 9

   Remove from the oven and let cool completely on a wire rack.

10. 10

    Meanwhile, mash the 2 ripe bananas in a bowl and fold them into 1 cup of pastry cream until well combined.

11. 11

    Once the eclairs are cool, slice them in half lengthwise and fill each with the banana pastry cream mixture.

12. 12

    Serve immediately or refrigerate until ready to serve.