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Caribbean Eclairs

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Ingredients
For choux pastry (paste)
  Plain flour 2 1⁄2 Ounce (65 Gram, Scant 3/4 Cup)
  Salt 1 Pinch
  Butter 1 Ounce (25 Gram, 2 Tablespoon)
  Water 1⁄4 Pint (150 Milliliter, 2/3 Cup)
  Egg 1 , beaten
For filling
  Ripe banana 1 Large
  Lemon juice 2 Teaspoon
  Caster sugar 15 Milliliter (1 Tablespoon)
  Double cream 1⁄4 Pint (150 Milliliter, 2/3 Cup)
  Rum 30 Milliliter (2 Tablespoon)
For topping
  Icing sugar 4 Ounce (100 Gram, 2/3 Cup)
  Cocoa powder 1⁄2 Gram (15 Gram, 2 Tablespoon)
  Water 1 Cup (16 tbs)
Directions

Sift the flour and salt on to a sheet of greaseproof (waxed) paper.
Place next to the hob so it is ready to use later.
Heat the butter and water in a saucepan until the fat melts, then bring to the boil.
Add the flour all at once and beat with a wooden spoon until the mixture is smooth and leaves the sides of the pan clean.
Remove from the heat and beat for 30 seconds to cool slightly.
Gradually beat in the egg, a little at a time, beating well after each addition until smooth and glossy but still holding its shape.
Spoon or pipe the mixture into six sausage shapes, about 12.5 cm/5 in long, well apart on a greased baking (cookie) sheet.
Bake in a preheated oven at 200°C/400°F/gas mark 6 for about 15-18 minutes until risen, crisp and golden brown.
Cool on a wire rack.
Make a slit in the side of each and pull out any uncooked dough.
Mash the banana with the lemon juice and sugar until smooth.
Whip the cream and rum until peaking, then fold in the banana.
Use to fill the eclairs.
Sift the icing sugar and cocoa into a bowl.
Mix with a teaspoon of cold water at a time to form a smooth, spreadable paste.
Spread over the eclairs and leave to set.
Pack in an airtight container.

Recipe Summary

Cuisine: 
American
Course: 
Dessert

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