A Way To Make Your Day Sing!

Start off with these eclairs and I gurantee you the day will sing. I love eclairs. Period. I'll take them over cookies, cake, or even ice-cream. Simply put - I "love" them. We were in Bishop, CA (where we are from) a couple years ago and had some eclairs while there. They were absolutely *delicious*. My Dad, sister, and I raved about them. When my Dad had a bite of one, this was the response..."we don't need to go to Bishop anymore!" When you get a comment like that - that dessert has to be good.

"Banana Cream Eclairs"

Ingredients:
1 cup water
1/2 cup butter, cubed
1/4 cup sugar
1/2 teaspoon salt
1 cup all-purpose flour
4 eggs
FILLING:
2-1/2 cups heavy whipping cream
3 tablespoons sugar
1 teaspoon vanilla extract
3 to 4 medium firm bananas
GLAZE:
1/2 cup confectioners' sugar
2 tablespoons baking cocoa
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 to 2 tablespoons boiling water
1/2 cup finely chopped pecans

Directions: In a large saucepan, bring 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, one 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 mixing 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. Serve immediately. Refrigerate leftovers. Yield: 16 servings.

Can you taste this thru the screen??