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.

"WEBVTTKind: captionsLanguage: enwe're gonna make eclairs today filled with a roasted banana pastry cream with a chocolate glaze on top and then some salty bacon peanuts so it's gonna have all the good stuff in there baking is very precise you know when you're cooking savory you could go oh this needs a little this or it needs a little that baking not so much there's ratios there's recipes you have to follow them you know you can't go you know be good in here another egg because then everything goes bananas first things first pastry cream we're gonna bring our milk up to a simmer i'm gonna split the vanilla bean in half long ways down the center of the vanilla bean goes into our pot one and a half cups of milk a small pinch of salt and we turn it on as that is happening we're going to start separating our eggs four whole egg yolks third of a cup of sugar three level tablespoons of corn starch making sure you get up the sides of those bowls whisk until this becomes kind of a light yellow creamy consistency all right so our milk is almost hot the vanilla bean you take the back end of your knife and you run it down your bean and we put those beans back in our milk is now up to a simmer removing from the heat put your towel underneath the bowl which is going to help steady your bowl and i'm going to slowly drizzle this hot milk into my egg mixture once you kind of put in the first third of this milk this mixture is tempered so now we could add it all and we are going to bring this up to a simmer again and we're going to keep stirring i don't want them to come to a full boil because if they come to a full boil they're going to be scrambled so there it goes it's starting to burn me up two tablespoons of whole unsalted butter teaspoon of vanilla mix it so we just take this mixture see now how smooth it is when we pass it through here you're gonna put a piece of plastic wrap down on top of it and then your base pastry cream is ready and it goes in the fridge next we are going to start our pata shoe and we'll pat a shoe is just our the dough that makes the eclair quarter cup of milk a half cup of water a half teaspoon of kosher salt two teaspoons of sugar six tablespoons of butter medium high heat so when all this comes up to a boil we're going to add three quarters of a cup of flour but you want to keep stirring because again we have milk in here and we don't want that milk to scorch on the bottom of the pan i'm going to turn the heat down a little bit flour goes in and we start to stir and now you gotta go you're drying it out a little bit and then we're gonna let this cool for a second we put our mixture into our bowl and we just let this kind of go for a second to again release a little bit of that heat and then we're gonna add the eggs one at a time till each egg is incorporated i'm gonna scrape the side of my bowl so all the goodies are properly mixed together those ready scrape everything off now we are going to get this in to our pastry bag bag cut off the end of the pastry bag you just want to get it in there so it's tip is now sticking out put it in the cord container fold the edges over like this so now you're going to take your peta shoe and start loading it in pinch it at the top scrape down once you get it all in there you're going to want to kind of twist because this is where your pressure comes i'm pressing with these three fingers evenly when i get to the end i go back even pressure get to the end go back if you got any like high points the water will smooth them out now these are going to go in a 425 degree oven for 20 to 25 minutes so it goes in in 12 minutes we're gonna turn it next let's get our chocolate sauce going it's equal parts heavy cream heated up and bittersweet chocolate and then we're gonna put in a little bit of cocoa for a little more chocolate flavor and a little bit of honey for sweetness my cream is about to a boil we're gonna whisk in a couple bittersweet chocolate just going off the heat here two tablespoons of cocoa whisk and a tablespoon of honey if it gets a little thick on you like this you can put a little bit of cream in see now it's a little bit thinner you know you want to be able to just dip this in here and pull it off so you get a glaze but it's not a mess bittersweet chocolate to me is a lot richer so i like the richness of this playing off that sweetness of the pastry cream okay our roasted bananas equal parts of sugar and cinnamon you could visualize this one we're gonna take this mixture and we're gonna spread it across our silpat and then we're to take our bananas we're going to cut them in half short ways then in half long ways put them flush side down into the cinnamon sugar poke some holes in the skin which is going to allow the steam to be released from the bananas as they're cooking so these bananas roast and caramelize which is gonna get them a much deeper more intense flavor 450 to 475 you're good we're gonna spin our eclairs turn them close it up now we're gonna make the savory element of the dish bacon peanuts we're gonna turn our pan over medium high heat so just a little oil in the pan i like fatty bacon but for this it will get really crisp so when the bacon is almost crisp we'll add our peanuts and then we're going to make like almost like a peanut and bacon powder that we're going to sprinkle on top all right so this is getting almost to that crispy point i'm gonna visually put about the same amount of peanuts as i have bacon i'm gonna put a little bit more salt on them now we're just gonna once these got nice and toasty all right so now the fat's running off of this this is cooling all right so these are golden and we're gonna poke whole poke hole it's gonna let the steam kind of release and now we turn the oven off put these back in you need to leave the door slightly ajar smells so good bacon peanuts boy oh boy all right bacon peanut situation done got my roasted bananas cooked over that cinnamon sugar see the skin's going to pop right off and then underneath you're going to have almost like this bruleed cinnamon sugar banana me roasting these took some of the moisture out so i don't get a soupy pastry cream and we're just gonna pulse this so the bananas are fully incorporated into the cream all right so now we're gonna load up our other bag with the smaller tip make sure it's sealed paste your cream just in the bag the reason we press it down too is we don't want any like air pockets take our eclair and just make see i made a little hole put it in press and you'll see once it comes to the top now we just take these put them top side down now there's three different sizes here all are fine then we just put the topping on that's it youwe're gonna make eclairs today filled with a roasted banana pastry cream with a chocolate glaze on top and then some salty bacon peanuts so it's gonna have all the good stuff in there baking is very precise you know when you're cooking savory you could go oh this needs a little this or it needs a little that baking not so much there's ratios there's recipes you have to follow them you know you can't go you know be good in here another egg because then everything goes bananas first things first pastry cream we're gonna bring our milk up to a simmer i'm gonna split the vanilla bean in half long ways down the center of the vanilla bean goes into our pot one and a half cups of milk a small pinch of salt and we turn it on as that is happening we're going to start separating our eggs four whole egg yolks third of a cup of sugar three level tablespoons of corn starch making sure you get up the sides of those bowls whisk until this becomes kind of a light yellow creamy consistency all right so our milk is almost hot the vanilla bean you take the back end of your knife and you run it down your bean and we put those beans back in our milk is now up to a simmer removing from the heat put your towel underneath the bowl which is going to help steady your bowl and i'm going to slowly drizzle this hot milk into my egg mixture once you kind of put in the first third of this milk this mixture is tempered so now we could add it all and we are going to bring this up to a simmer again and we're going to keep stirring i don't want them to come to a full boil because if they come to a full boil they're going to be scrambled so there it goes it's starting to burn me up two tablespoons of whole unsalted butter teaspoon of vanilla mix it so we just take this mixture see now how smooth it is when we pass it through here you're gonna put a piece of plastic wrap down on top of it and then your base pastry cream is ready and it goes in the fridge next we are going to start our pata shoe and we'll pat a shoe is just our the dough that makes the eclair quarter cup of milk a half cup of water a half teaspoon of kosher salt two teaspoons of sugar six tablespoons of butter medium high heat so when all this comes up to a boil we're going to add three quarters of a cup of flour but you want to keep stirring because again we have milk in here and we don't want that milk to scorch on the bottom of the pan i'm going to turn the heat down a little bit flour goes in and we start to stir and now you gotta go you're drying it out a little bit and then we're gonna let this cool for a second we put our mixture into our bowl and we just let this kind of go for a second to again release a little bit of that heat and then we're gonna add the eggs one at a time till each egg is incorporated i'm gonna scrape the side of my bowl so all the goodies are properly mixed together those ready scrape everything off now we are going to get this in to our pastry bag bag cut off the end of the pastry bag you just want to get it in there so it's tip is now sticking out put it in the cord container fold the edges over like this so now you're going to take your peta shoe and start loading it in pinch it at the top scrape down once you get it all in there you're going to want to kind of twist because this is where your pressure comes i'm pressing with these three fingers evenly when i get to the end i go back even pressure get to the end go back if you got any like high points the water will smooth them out now these are going to go in a 425 degree oven for 20 to 25 minutes so it goes in in 12 minutes we're gonna turn it next let's get our chocolate sauce going it's equal parts heavy cream heated up and bittersweet chocolate and then we're gonna put in a little bit of cocoa for a little more chocolate flavor and a little bit of honey for sweetness my cream is about to a boil we're gonna whisk in a couple bittersweet chocolate just going off the heat here two tablespoons of cocoa whisk and a tablespoon of honey if it gets a little thick on you like this you can put a little bit of cream in see now it's a little bit thinner you know you want to be able to just dip this in here and pull it off so you get a glaze but it's not a mess bittersweet chocolate to me is a lot richer so i like the richness of this playing off that sweetness of the pastry cream okay our roasted bananas equal parts of sugar and cinnamon you could visualize this one we're gonna take this mixture and we're gonna spread it across our silpat and then we're to take our bananas we're going to cut them in half short ways then in half long ways put them flush side down into the cinnamon sugar poke some holes in the skin which is going to allow the steam to be released from the bananas as they're cooking so these bananas roast and caramelize which is gonna get them a much deeper more intense flavor 450 to 475 you're good we're gonna spin our eclairs turn them close it up now we're gonna make the savory element of the dish bacon peanuts we're gonna turn our pan over medium high heat so just a little oil in the pan i like fatty bacon but for this it will get really crisp so when the bacon is almost crisp we'll add our peanuts and then we're going to make like almost like a peanut and bacon powder that we're going to sprinkle on top all right so this is getting almost to that crispy point i'm gonna visually put about the same amount of peanuts as i have bacon i'm gonna put a little bit more salt on them now we're just gonna once these got nice and toasty all right so now the fat's running off of this this is cooling all right so these are golden and we're gonna poke whole poke hole it's gonna let the steam kind of release and now we turn the oven off put these back in you need to leave the door slightly ajar smells so good bacon peanuts boy oh boy all right bacon peanut situation done got my roasted bananas cooked over that cinnamon sugar see the skin's going to pop right off and then underneath you're going to have almost like this bruleed cinnamon sugar banana me roasting these took some of the moisture out so i don't get a soupy pastry cream and we're just gonna pulse this so the bananas are fully incorporated into the cream all right so now we're gonna load up our other bag with the smaller tip make sure it's sealed paste your cream just in the bag the reason we press it down too is we don't want any like air pockets take our eclair and just make see i made a little hole put it in press and you'll see once it comes to the top now we just take these put them top side down now there's three different sizes here all are fine then we just put the topping on that's it you\n"