Southern Living FEBRUARY 2001
Bring 1 1/3 cups water to a boil in a 3-quart saucepan over medium-high heat. Stir in piecrust mix, beating vigorously with a wooden spoon 1 minute or until mixture leaves sides of pan.
Place dough in bowl of a heavy-duty electric stand mixer; cool 5 minutes. Beat dough at medium speed with electric mixer using paddle attachmet. Add eggs and egg whites, 1 at a time, beating until blended after each addition. (If desired, eggs and egg whites may be added 1 at a time and beaten vigorously with a wooden spoon instead of using the mixer.)
Spoon dough into a large heavy-duty zip-top plastic bag. (A large pastry bag may also be used.) Cut a 1 1/2-inch opening across one corner of the bag. Pipe 4-inch-long strips of dough 2 inches apart onto ungreased baking sheets.
Bake at 425º for 20 to 25 minutes or until puffed and golden. (Do not underbake.) Remove from oven, and cut a small slit in side of each éclair to allow steam to except. Cool on wire racks.
Split éclairs using a serrated knife, starting at 1 long side without cutting through opposite side. Pull out and discard soft dough inside.
Stir bananas into Vanilla Pastry Cream. Carefully spoon about 1/4 cup pastry cream mixture into each éclair; close top of each éclair over fillling. Top evenly with Chocolate Glaze and drizzle with Chocolate Glaze. Chill éclairs for 4 hours.
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