Homemade Eclairs with Peanut Butter Mousse Filling
Using a simple homemade choux pastry (pâte à choux), you can create delicious French pastries like these chocolate peanut butter eclairs!
Ingredients
- 1 batch choux pastry
- egg wash: 1 egg beaten with 1 Tablespoon milk or water
Peanut Butter Mousse
- 1 cup (240ml) heavy cream
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1 cup (120g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup (130g) creamy peanut butter*
- salt, to taste
Chocolate Ganache
- 1 cup (240ml) heavy cream
- two 4-ounce semi-sweet chocolate bars (226g), finely chopped
Instructions
- Prepare the choux pastry dough recipe through step 4. You can use the choux pastry dough immediately for the eclairs or cover and refrigerate for up to 3 days.
- Preheat oven to 400°F (204°C). Line two baking sheets with parchment paper. Lightly brush the parchment with water, which creates a humid environment for the pastry shells allowing them to puff up without drying out or burning.
- Transfer choux pastry dough to a piping bag (reusable or disposable) fitted with a Ateco #809 piping tip. Pipe 4-inch logs 3 inches apart. Watch the video in the blog post above for a visual. You can also use a zipped-top bag and cut off the corner for easy piping. Using a water moistened finger, smooth down any peaks or ends, then lightly brush each log with egg wash.
- Bake for 20 minutes then, keeping the pastries in the oven, reduce oven
