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2.28.2014

Peanut Butter and Milk Chocolate Eclairs


Eclairs are my new obsession. I recently discovered this great little French pastry bakery in Manchester called Finesse Pastries and they have some of the best little eclairs ever. I want to eat large amounts of the pastry cream with a spoon. My husband also shares this obsession with me, so the other day as a treat I brought a little delivery of eclairs filled with peanut butter pastry cream and topped with a milk  chocolate topping. They were a big hit with his employees!



I'm not going to lie, they were fan-freaking-tastic, my kids even went nuts for them!


Peanut Butter and Milk Chocolate Eclairs
Recipe adapted from BHG's Cream Puffs

Ingredients:
1 cup water
1/2 cup butter 
1/8 tsp salt
1 cup all purpose flour
4 eggs


For the filling:
1 cup whole milk
2 egg yolks
1/4 cup sugar
3 tbs cornstarch
1/8 tsp salt
1 tbs vanilla extract
1/3 cup creamy peanut butter 

For the topping:
1/3 cup chopped milk chocolate (or chocolate chips)
1/4 cup heavy cream

Directions:

Preheat oven to 400.

In a medium sauce pan add water, butter and salt. Bring to a low boil. Mix in flour and continue to mix until the mixture forms a ball and pulls away from the sides.

Allow to cool for 10 minutes.

Vigorously mix in each egg one at a time.

Place into a large pastry bag fitted with a round tip. Use one of the biggest ones you have.

On a lined baking sheet, pipe 4-6 inch long lines about a 1/2 inch wide, and 1 inch tall. Make sure to space them about 2 inches apart.

Bake for about 25-30 minutes or until they are golden brown all over. 

Allow to cool completely before filling.

To prepare filling:

In a medium sauce pan, whisk milk eggs, and sugar together until combined, heat over medium/low heat while continuously whisking. Slowly sprinkle in corn starch, salt and vanilla. Whisk constantly until it comes to a low boil and it is smooth 


Remove from heat and quickly whisk in peanut butter.

Cover filling in plastic wrap, and refrigerate until cold.

To prepare your topping, in a small sauce pan whisk chocolate and cream together until melted and smooth. Remove from heat.

To assemble:

Peirce holes in the end of each eclair going almost all the way through.

Fill a pastry bag with the peanut butter filling, and pipe into each eclair making sure the filling goes to the end.

Drizzle with chocolate topping and enjoy.

(Recipe yields about 6-8 eclairs)

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13 comments:

  1. Uau, mais uma tentação maravilhosa.
    Bjs, Susana

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  2. I want a delivery too!! I love these so much! Totally making them soon!

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    1. I wish you lived closer, I'd bring them over!

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  3. oooh, I love eclairs, and pastry cream, but peanut butter cream - holy cow!

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  4. They should sell containers of pastry cream, I would eat the whole thing in one sitting! I love that you made peanut butter pastry cream, they look delicious!

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  5. I was planning on attempting choux pastry this weekend so this post came at the perfect time, Carrie. Your eclairs are perfection! They look incredible and of course, PB & chocolate is the best combo ever.

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  6. This sounds delicious!! It's a small world... I'm here in Goffstown & my husband also went nuts for the Finesse Pastries eclairs. I don't dare make any at home unless I'm having company, we'd eat them all up ourselves.
    I don't know if I've ever commented before, but I love your website & all your recipes!

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  7. I'm loving the éclair revival at the moment so many more flavours than just regular cream, not that that's a bad thing either!

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  8. I've tried to make these twice according to your directions. Both times, no matter how much whisked or how slowly I added the cornstarch I couldn't get the lumps to stop forming, so I decreased the cornstarch to 1 Tablespoon, and mixed the sugar,eggs and cornstarch together. Then warmed up the milk, added a bit of the hot milk to the egg mixture and added the rest to the hot milk. Added the vanilla, whisked until thick and added the vanilla. Worked perfectly then, then added the peanut butter. The usual rule of thumb is one tablespoon cornstarch to 1 cup of milk. No lumps w

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    Replies
    1. Thank you for your feed back. I will revisit my notes to see if there was a typo in the post. If not, I'll re-test the recipe.

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  9. I was wondering how long these would stay fresh after making them? Hoping to possibly make them ahead for a dinner party. These look delicious! I'm so excited to make them!

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