Caramelized Banana Cream Pie Eclairs are a total crowd-pleaser for breakfast, brunch, and dinner (I mean dessert. Dinner. Both.)
There’s something about a chocolate drizzle that I just love. Also things that are stuffed. And these Caramelized Banana Cream Pie Eclairs have both those things. A creamy caramelized banana cream center enveloped by light and eggy pate choux and dunked in rich dark chocolate.
But the best thing about these eclairs is that in order to sprinkle them, I painstakingly hand-picked each and every chocolate sprinkle you see from a jar of rainbow sprinkles. Was it laziness or ingenuity? Maybe a bit of both. Mostly the former.
Besides the whole painstakingly gathering sprinkle-by-sprinkle thing, these eclairs were remarkably easy. The pastry cream comes together like [cue me snapping with both my hands] that. Then put it in a piping bag and draw some finger-looking lines on a baking sheet. And when they come out, they are crispy on the outside, soft on the inside, and perfectly hollow.
It’s pure freaking magic, people.
I would say more but I’m late to a little cocktail shindig with my high school girlfriends. After all, IT’S THE WEEKEND!
But seriously. Stuff your face with these puppies.
- ½ cup butter, cut into cubes
- 1 cup water
- 1 teaspoon sugar
- ½ teaspoon salt
- 1 cup all-purpose flour, sifted
- 4 large eggs
- 2 large bananas, mashed
- 1 tablespoon butter
- 3 tablespoons dark brown sugar
- 1½ cups whole milk
- ½ cup sugar
- 5 large egg yolks
- ⅓ cup cornstarch
- 3.5 ounces dark chocolate, chopped
- chocolate sprinkles (optional)
- Preheat oven to 400°F. Line 2 large cookie sheets with parchment paper.
- In a medium saucepan over medium heat, mix the butter, water, sugar, and salt until everything is melted. Turn heat to low and whisk in flour, stirring for 3 minutes. Remove from heat and place into bowl of a standing mixer.
- Using a whisk attachment, begin to whisk flour mixture. Slowly and one at a time, add in eggs, beating in between each addition. Once everything is mixed in, transfer to a piping bag fitted with a ½ inch tip.
- Pipe 4 inch-long eclairs onto prepared cookie sheets. You should have roughly 12 eclairs per cookie sheet. Bake for 25 minutes, until the eclairs are perfectly golden brown. Allow to cool completely before piping with pastry cream.
- In a small saucepan over medium heat, head the bananas, butter, and brown sugar for 5 minutes, or until the bananas become golden brown and sticky. Remove from heat and place in food processor. Pulse until mixture becomes velvety smooth.
- In a medium saucepan over low heat, heat the milk, and ¼ cup of the sugar until scalding.
- In a separate small bowl, whisk the egg yolks, other ¼ cup of sugar, and cornstarch. Pour roughly ¼ cup of the hot milk mixture into the eggs, whisking the entire time. Pour the warmed egg mixture into the saucepan, then add in the banana mixture. Whisk constantly until the mixture thickens into a custard, roughly the texture of yogurt, about 15 minutes. Immediately remove from heat in an ice bath to stop cooking. Allow to cool completely.
- Place the caramelized banana cream pie custard into a large piping bag with a small tip. Use the piping bag to pop three small holes in the bottom of each eclair, then pipe the custard into the inside of the eclairs using each hole. Use a butter knife to scrape the bottoms clean of excess custard.
- Place the chocolate over a double boiler on low heat, stirring constantly, until melted (low heat will keep the chocolate smooth and thin. Any higher and it will seize and be too thick to cover all your eclairs). Remove from heat. Dip the tops of the eclairs into the chocolate, then place on a cooling rack and sprinkle with chocolate sprinkles!