Banana Split Eclair Recipe
Ingredients
| Strawberry Macaroon Ice Cream | ||
| Sherry Vanilla Ice Cream | ||
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| All purpose flour | 1 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Eggs | 4 standard | |
| Bananas | 6 Small, sliced | |
| Chocolate ice cream | ||
| Various ice cream toppings | ||
Directions
To make Strawberry Macaroon ice Cream: Stir 1/2 cup crumbled soft coconut macaroons into 1 pint strawberry ice cream.
Freeze.
To make Sherry Vanilla Ice Cream: Stir 1 tablespoon cream sherry into 1 pint vanilla ice cream.
Freeze.
Heat butter and water to boiling.
Add flour and salt all at once; stir vigorously.
Cook and stir till ball forms that doesn't separate.
Remove from heat; cool slightly.
Add eggs, one at a time, beating by hand after each addition till mixture is smooth and well blended.
Spoon paste into pastry bag with a 3/4 inch round tube opening.
Squeeze the paste onto a greased baking sheet in six strips, 5 1/2 X 1 3/4 inches each.
Bake in 450° oven for 15 minutes; reduce temperature to 325° and bake eclairs 25 minutes more.
Split horizontally.
Remove webbing.
Turn oven off; return eclairs to oven for 20 minutes to dry.
Cool on wire rack.
Fill each eclair with sliced banana and small scoop each of Strawberry Macaroon Ice Cream, Sherry Vanilla Ice Cream, and chocolate ice cream.
Ladle ice cream toppings over.
Top with chopped nuts.
Cover with top of eclair.
Freeze.
To make Sherry Vanilla Ice Cream: Stir 1 tablespoon cream sherry into 1 pint vanilla ice cream.
Freeze.
Heat butter and water to boiling.
Add flour and salt all at once; stir vigorously.
Cook and stir till ball forms that doesn't separate.
Remove from heat; cool slightly.
Add eggs, one at a time, beating by hand after each addition till mixture is smooth and well blended.
Spoon paste into pastry bag with a 3/4 inch round tube opening.
Squeeze the paste onto a greased baking sheet in six strips, 5 1/2 X 1 3/4 inches each.
Bake in 450° oven for 15 minutes; reduce temperature to 325° and bake eclairs 25 minutes more.
Split horizontally.
Remove webbing.
Turn oven off; return eclairs to oven for 20 minutes to dry.
Cool on wire rack.
Fill each eclair with sliced banana and small scoop each of Strawberry Macaroon Ice Cream, Sherry Vanilla Ice Cream, and chocolate ice cream.
Ladle ice cream toppings over.
Top with chopped nuts.
Cover with top of eclair.
Chef
