Yield: 12-15 large shells

Cinnamon Eclairs with Spiced Pumpkin-Banana Cream, Milk Chocolate Ganache & Pecans

Cinnamon Eclairs with Spiced Pumpkin-Banana Cream, Milk Chocolate Ganache & Pecans

Ingredients

For Pumpkin-Banana Cream Filling:

  • 2 (3.4 oz.) boxes Instant Banana Cream Pudding mix
  • 1 (15 oz.) can Libby's 100% Pure Pumpkin
  • 1 (12 oz.) can evaporated milk
  • 1 tsp. vanilla extract
  • 1/2 tsp. cinnamon
  • 1/2 tsp. pumpkin pie spice
  • 1/8 tsp. ground cloves

For Cinnamon Eclairs:

  • 1 cup flour
  • 1/2 tsp. cinnamon
  • 1/4 tsp. salt
  • 1 cup water
  • 1 stick real butter
  • 4 extra-large eggs, room temp
  • 1/2 tsp. vanilla extract

For Milk Chocolate Ganache:

  • 3 cups *quality milk chocolate chips, I like to use Ghirardelli for my ganaches
  • 1 1/2 cups heavy cream

Garnishes:

  • finely chopped pecans
  • whipped cream

Instructions

  • For Filling: In large bowl, whisk together all Pumpkin-Banana Cream filling ingredients for 2 minutes until extremely well mixed. Cover and place into fridge to chill.
  • Preheat oven to 450 degrees and spray 2 large baking sheets with butter-flavored no-stick spray. (I personally like Crisco's.)
  • For Eclairs: In small bowl, whisk flour, cinnamon and salt. Set next to stove. In medium saucepan, add water and butter. Heat over high heat until boiling, dump in seasoned flour all at once, turn down heat to low, and stir VERY quickly, beating, until mixture forms a ball and leaves the sides of the pan. Remove from heat and let rest for 5 minutes, giving it a little stir several times to release some of the heat.
  • When cooled down just a little, beat in eggs one at a time, quickly beating in, until well mixed and dough is glossy. *Add vanilla when beating in the last egg. Set aside until cooled down a bit more.
  • Spoon batter into a pastry bag fitted with a large tip, and pipe onto greased cookie sheets making 1/12" x 4" strips, (or shapes as desired.) *If making shapes, keep the shape in a compact figure.
  • *Make sure you leave a nice amount of space in between as these shells will get much larger when baked.
  • Pop into 450 degree preheated oven and bake for 15 minutes. Turn heat down to 325 degrees and continue baking for another 18-20 minutes until browned, hard on the outside, and sound hollow when tapped.
  • Remove shells to a rack to cool.
  • When cool, spoon chilled Pumpkin-Banana Cream filling into a clean pastry bag fitted with a large round tip. Poke tip into shells and fill with cream. Set aside.
  • For Ganache: In medium bowl or large glass measuring pitcher, add chips and heavy cream. Pop into microwave and heat until chips are soft, remove and stir until melted, fully mixed and combined with the cream, and velvety smooth.
  • Place filled eclairs onto serving plates, drizzle each with chocolate ganache. Sprinkle with finely chopped pecans and top with whipped cream. Serve immediately.