Michael Symon's Roasted Banana Cream Eclairs _ Worst Cooks in America _ Food Network

Making Flaky Pastry Cream Eclairs with Chocolate Sauce and Caramelized Bananas

The process begins with mixing together flour, eggs, and milk. We want to keep stirring because we have milk in here and don't want that milk to scorch on the bottom of the pan. I'm going to turn the heat down a little bit, and then we start to stir and dry out the flour slightly. We let this cool for a second to release some of that heat, and then we put our mixture into our bowl.

Next, we add eggs one at a time, stirring until each egg is incorporated. I'm scraping the side of my bowl so all the goodies are properly mixed together. The mixture is now ready to be loaded into our pastry bag. We're going to cut off the end of the pastry bag and just get it in there with a tip that sticks out. We need to fold the edges over to create a seal.

Now, we load up the pastry bag with the smaller tip and press it down gently to avoid any air pockets. Once we've loaded the cream into the bag, we take our eclair and make a small hole at the top and then press the bag in to fill it. We want to make sure that there are no air pockets in the cream.

While the eclairs are baking, we can start working on our chocolate sauce. To make the sauce, we heat up equal parts of heavy cream and bittersweet chocolate until the mixture comes to a boil. Then, we whisk in two tablespoons of cocoa powder and one tablespoon of honey for a richer flavor and a touch of sweetness.

We're also roasting some bananas with cinnamon sugar to add a sweet and savory element to our dish. We cut the bananas into short and long halves, place them in a baking pan, and sprinkle them with cinnamon sugar. To roast the bananas, we heat up the pan over medium-high heat until it's almost crispy. Then, we add peanuts and continue cooking until they're toasted.

To finish off our savory element, we make a peanut and bacon powder by toasting the peanuts and bacon in a pan over medium heat. We sprinkle this mixture on top of the roasted bananas for added flavor. Our dish is now ready to be assembled with the flaky pastry cream eclairs, chocolate sauce, and caramelized bananas.

To add some crunch to our dessert, we make a peanut and bacon powder by toasting the peanuts and bacon in a pan over medium heat. To assemble our dish, we fill the eclairs with the cooled pastry cream and top them with a piece of roasted banana that's been drizzled with chocolate sauce. We sprinkle the peanut and bacon powder on top for added flavor and texture.

Finally, we let our eclairs cool slightly before serving. Our dish is now ready to be devoured. The combination of flaky pastry cream eclairs, rich chocolate sauce, and caramelized bananas will satisfy any sweet tooth.