AUTOPLAY
Peanut Butter Mousse Eclairs
21 steps
What you’ll need
1/2 cup (1 stick)
Unsalted Butter (cut into 8 Pieces
1 cup
All-Purpose Flour
Egg Wash (1 Egg And Dash Water)
1 teaspoon
Pure Vanilla Extract
8oz
Semi Sweet Chocolate
1/2 cup
Water
1/4 teaspoon
Salt
2 cups (divided)
Heavy Whipping Cream
1 cup
Powdered Sugar
1/2 cup
2% or Whole Milk
4
Large Eggs Beaten
8 ounces
Full Fat Cream Cheese at room temp
1/2 cup
Creamy Peanut Butter
For the Pâté à Choux
1. For the Pâté à Choux
1
Combine butter, water, milk, sugar, salt in a pot over medium heat. Stir and bring to a simmer
2. Combine butter, water, milk, sugar, salt in a pot over medium heat. Stir and bring to a simmer
2
Once simmering, turn the heat to low and pour in all the flour
3. Once simmering, turn the heat to low and pour in all the flour
3
Stir in flour completely until a dough ball forms
4. Stir in flour completely until a dough ball forms
4
Transfer dough to a bowl of a stand mixer with the paddle attachment. Allow dough to cool a few mins
5. Transfer dough to a bowl of a stand mixer with the paddle attachment. Allow dough to cool a few mins
5
With mixer on low, add the beaten eggs in 3-4 additions until shiny and smooth. May not use all egg
6. With mixer on low, add the beaten eggs in 3-4 additions until shiny and smooth. May not use all egg
6
Place dough in a piping bag with a round tip and pipe 4 inch long logs, 3 inches apart on parchment
7. Place dough in a piping bag with a round tip and pipe 4 inch long logs, 3 inches apart on parchment
7
Tips: brush the parchment paper with water to help the Choux puff nicely. Brush an egg wash on Choux
8. Tips: brush the parchment paper with water to help the Choux puff nicely. Brush an egg wash on Choux
8
Bake at 400° for 20 mins, then lower oven to 350° for 10-15 mins. Don’t open the oven while baking.
9. Bake at 400° for 20 mins, then lower oven to 350° for 10-15 mins. Don’t open the oven while baking.
9
Allow to cool completely. Meanwhile make the filling and ganache.
10. Allow to cool completely. Meanwhile make the filling and ganache.
10
For the Peanut Butter Mousse Filling
11. For the Peanut Butter Mousse Filling
11
With a mixer with whisk attachment on, whisk 1 cup heavy cream on medium-high until soft peaks form
12. With a mixer with whisk attachment on, whisk 1 cup heavy cream on medium-high until soft peaks form
12
In a separate bowl, in a stand mixer with whisk attachment, whisk 8oz cream cheese until creamy.
13. In a separate bowl, in a stand mixer with whisk attachment, whisk 8oz cream cheese until creamy.
13
Add 1/2 cup peanut butter, 1 cup powdered sugar, 1 tsp vanilla , beat until smooth and creamy
14. Add 1/2 cup peanut butter, 1 cup powdered sugar, 1 tsp vanilla , beat until smooth and creamy
14
With a rubber spatula, fold in the whipped cream into the peanut butter mixture until creamy.
15. With a rubber spatula, fold in the whipped cream into the peanut butter mixture until creamy.
15
Place the mousse into a piping bag with a small round tip and fill each Eclair.
16. Place the mousse into a piping bag with a small round tip and fill each Eclair.
16
Make the ganache by bringing 1 cup heavy cream to a gentle simmer. Pour over 8oz chocolate in a bowl
17. Make the ganache by bringing 1 cup heavy cream to a gentle simmer. Pour over 8oz chocolate in a bowl
17
Let cream and chocolate sit for 3 mins, then stir until it is combined and chocolate is melted.
18. Let cream and chocolate sit for 3 mins, then stir until it is combined and chocolate is melted.
18
Dip the top of your filled eclairs into the ganache and let dry on a wire rack. You can double dip!
19. Dip the top of your filled eclairs into the ganache and let dry on a wire rack. You can double dip!
19
Ganache hardens 1 hour room temperature, 30 mins in the fridge. Don’t be afraid to get messy.
20. Ganache hardens 1 hour room temperature, 30 mins in the fridge. Don’t be afraid to get messy.
20
Worth the steps! And now you made a fancy French Pastry.
21. Worth the steps! And now you made a fancy French Pastry.
21