Brown Butter Eclairs with Caramelized Banana Pastry Cream and Dark Chocolate {GF} #Choctoberfest with Imperial Sugar
Recipe type: Desert
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 24
These Brown Butter Eclairs with Caramelized Banana Pastry Cream and Dark Chocolate (GF) speak for themselves. Nutty Brown Butter paired with Sweet Caramelized Banana with a touch of bitterness from the Dark Chocolate make this a winning combination.
  • For the Eclairs:
  • ½ Cup Butter (1 Stick), melted
  • 2 TableSpoons Imperial Dark Brown Sugar
  • ½ Teaspoon Salt
  • 1 Cup Water
  • 1 Cup Gluten Free Flour Blend (must contain Xanthaum Gum)
  • 4 Eggs, room temperature
  • For the Filling:
  • 4 Bananas, sliced
  • ⅓ Cup Imperial Dark Brown Sugar
  • 2½ Cups Cream, divided
  • 1 Teaspoon Vanilla
  • ¼ Teaspoon Salt
  • 1 Tablespoon Cornstarch
  • ½ Cup Imperial Granulated Sugar
  • 2 Eggs
  • 1 Egg Yolk
  • ½ Cup Imperial Powdered Sugar
  • ½ Cup Dark Chocolate Chips, chopped finely
  • For the Chocolate
  • ½ Cup Dark Chocolate Chips
  • 1 Teaspoon Cream
  1. Preheat the oven to 400* and line two cookie sheets with parchment paper.
  2. For the Eclairs:
  3. In a small sauce pan heat cook the butter until it's golden brown. Make sure that you are stirring it all the time and watching it closely as it will burn quickly. Once the butter is browned remove it from the heat and add the 2 Tablespoons Imperial Brown Sugar and the 1 Cup of water; return the pan to the heat until it just starts to boil.
  4. As they say a watched pot never boils, so using the time we have place 1 cup of gluten-free flour blend into your stand up mixer bowl. Once the butter/water mixture is hot add it to the flour while the mixer is on low. The mixture will be clumpy at first, just keep the mixer going until its smooth; then allow the mixture to cool for about 10 minutes.
  5. Once the mixture has cooled turn the mixer back on and add the room temperature eggs one at a time until it forms a smooth batter. Pour the mixture into a piping bag with a ½ inch hole. If you don't have a pastry bag never fear a good ole' resealable plastic bag with the tip cut off works just fine. Pipe the mixture onto a cookie sheet lined with parchment paper. To make the eclairs pipe 1 inch thick lines about 3-4 inches long for eclairs or you can do large circles if you want to make cream puffs. Bake at 400* for 25-30 minuets; allow them to cool.
  6. For the Caramelized Banana Pastry Cream:
  7. To create the caramelized banana pastry cream first slice the 4 bananas; then add the bananas and the ⅓ cup Imperial brown sugar to a medium skillet. Allow the bananas to get their juices flowing for about 10 minutes.
  8. While the bananas are sitting add 1 cup cream to the small sauce pan you used earlier (I hate cleaning multiple pans). Warm the cream, so that it's scalding hot but not boiling. While the cream is warming combine the 2 eggs and 1 egg yolk with the corn starch, salt and ½ Cup Imperial granulated sugar. To create the pastry cream we need to first temper the eggs; which means slowly bring them up the temperature of the warm milk otherwise we will have scrambled eggs and no one wants those!
  9. Slowly pour about ¼ cup of the hot cream into the eggs. You want to do this slowly and ensure you are whisking the mixture the whole time; then add another ¼ cup of the cream. Once you have tempered the eggs you can slowly add the egg mixture to the hot cream again ensure you are whisking it to ensure you don't end up with scrambled eggs; return the pan back to low heat. You will want to use a whisk or spatula to constantly stir the mixture to prevent sticking and burning. Cook the pastry cream until the mixture is thick enough to coat the back of a spoon; then remove from the heat (set aside to cool).
  10. Next place the pan with the bananas on the stove and cook over medium heat until the bananas are caramelized. The sugar will melt into a caramel sauce and the bananas will soften. Once caramelized; remove from the heat and use a fork to mush them up. Add the bananas to the pastry cream mixture; then place the pastry cream mixture in the fridge for about 1 hour or until cooled. I like to place a bit of plastic wrap over the top to prevent a skin from forming.
  11. Once the pastry cream mixture is chilled take the remaining 1½ Cups cream and using an electric mixer beat the whipping cream until soft peaks form. Add the powdered sugar and continue to beat the whipping cream until firm peaks form. Next combine the caramelized banana pastry cream with the whipped cream and finely chopped dark chocolate by folding it in with a spatula until evenly combined. Now it's time to assemble!
  12. To Assemble:
  13. Take the eclair and slice each one open lengthwise; then using a pastry bag fill each eclair with the caramelized banana pastry cream. If you don't have a pastry bag you can always use a resealable plastic bag with the end cut off. To serve you can drizzle on a bit of warm dark chocolate with cream mixed in or a bit of powdered sugar. You can serve them immediately, pop them in the fridge for up to 24 hours or you can place them in the freezer for up to two weeks in a freezer bag (thaw 1 hour before serving). I highly recommend making a double batch because these will disappear quickly!
Recipe by Sassy Southern Yankee at