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Eclairs with caramelised banana cream
- (1)
-
Preparation time:
1 h 30 min -
Difficulty:
-
Number of ingredients:
15
The basis for an increasingly common dessert such as eclair is puff pastry. To be blunt and honest, puff pastry is a nightmare to make in most cases, as it rarely succeeds on the first try. The dough must be heated on a baking tray ready for baking, and it must be piped with a piping bag during preparation.
The dough must therefore be thick, but still thin enough to be piped through the nozzle. At the same time, it must keep its shape so that it does not crumble. If it does, it is too thin. This means that the process has to be started again. But, if too much of the recipe is followed during the preparation, this should not happen. There is one more secret or step that is very important and should not be skipped. We don''t usually do this when making other desserts, so it''s easy to forget. After 20 or 30 minutes, when the crust is sufficiently dry and firm, you can open the oven and quickly pull out the dough. Prick each mound a few times with a toothpick and bake the eclairs for a few more minutes. This allows the steam to escape from the dough and prevents the dough from becoming wet and too juicy later.
This time, we''ll fill the eclairs with caramelised banana cream, but you can also add BAM spreads or toppings. For more recipes and flavour combinations, check out the BAM Recipe Book - Modern Desserts.
BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.
Ingredients:
For the ecclers:
- 115 g unsalted butter, cut into cubes
- 240 ml of water
- 1 tablespoon sugar
- a pinch of salt
- 125 g flour
- 4 eggs
For the banana cream:
- 2 large bananas (mashed)
- 1 tablespoon butter
- 3 tablespoons brown sugar
- 360 ml of milk
- 100 g sugar
- 5 egg whites
- 45 g cornstarch
For the overflow:
Instructions:
For the preparation of eclairs:
1
Preheat the oven to 210°C. Line two large baking trays with baking paper. In a medium saucepan over a medium heat, mix the butter, water, sugar and salt until melted. Reduce the heat and stir in the flour. Stir for another 3 minutes. Remove from the heat and place in the bowl of a stand mixer.
2
Start mixing with the whisk attachment. Slowly add the eggs, one at a time, while whisking. Transfer the mixture evenly into a piping bag fitted with a round piping nozzle. Pipe 4 cm long eclairs onto the prepared baking sheet. Bake for 25 minutes until the eclairs are golden brown. In the meantime, when you see that they have a firm crust, pierce them briefly with a toothpick and continue baking. Let them cool completely before spreading the pastry cream over them.
For the banana cream:
1
In a small saucepan over a medium heat, cook the bananas, butter and brown sugar. Cook for about 5 minutes or until the bananas are golden brown and sticky. Remove from the heat and place in a hand blender. Stir until the mixture is velvety smooth. In a medium saucepan over a low heat, heat the milk and 50 g of sugar.
2
In a separate small bowl, whisk the egg yolks, the remaining 50 g of sugar and the cornstarch. Pour about ¼ of the hot milk mixture into the eggs, stirring all the time. Pour the warmed egg mixture into the pan, then add the banana mixture. Stir constantly until the mixture thickens into a custard, about the texture of yoghurt. This will take a good 15 minutes. Then remove from the heat and soak in an ice bath to stop the cooking. Allow the cream to cool completely.
For assembling eclairs:
1
Place the banana cream in a large piping bag with a small tip. Make three small holes in the bottom of each eclair. Then, through each hole, apply the cream to the inside of the eclairs.
2
Melt the BAM dark chocolate in a water bath. Once the chocolate has melted, remove from the heat. Dip the tops of the eclairs in the chocolate, then place them on a cooling rack and sprinkle with chopped hazelnuts or other sprinkles.
Discount on products used in the recipe - 10%:
-0,89 €
Total:
8,90 €8,01 €
-10%
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