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
1 cup water
1/2 cup butter
1/8 tsp salt
1 cup all purpose flour
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
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.
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)