Peanut Butter Mousse Eclairs || @canesyanks02

canesyanks02 Peanut Butter Mousse Eclairs View my profile

What you'll need 1/2 cup (1 stick) Unsalted Butter (cut into 8 Pieces 1/2 cup Water 1/2 cup 2% or Whole Milk 1/4 teaspoon Salt 1 cup All-Purpose Flour 4 Large Eggs Beaten Egg Wash (1 Egg And Dash Water) 2 cups (divided) Heavy Whipping Cream 8 ounces Full Fat Cream Cheese at room temp 1 cup Powdered Sugar 1 teaspoon Pure Vanilla Extract 1/2 cup Creamy Peanut Butter 8oz Semi Sweet Chocolate See All

Get App For the Pâté à Choux 1 @canesyanks02 on

Get App Combine butter, water, milk, sugar, salt in a pot over medium heat. Stir and bring to a simmer 2 @canesyanks02 on

Get App Once simmering, turn the heat to low and pour in all the flour 3 @canesyanks02 on

Get App Stir in flour completely until a dough ball forms 4 @canesyanks02 on

Get App Transfer dough to a bowl of a stand mixer with the paddle attachment. Allow dough to cool a few mins 5 @canesyanks02 on

Get App With mixer on low, add the beaten eggs in 3-4 additions until shiny and smooth. May not use all egg 6 @canesyanks02 on

Get App Place dough in a piping bag with a round tip and pipe 4 inch long logs, 3 inches apart on parchment 7 @canesyanks02 on

Get App Tips: brush the parchment paper with water to help the Choux puff nicely. Brush an egg wash on Choux 8 @canesyanks02 on

Get App Bake at 400° for 20 mins, then lower oven to 350° for 10-15 mins. Don’t open the oven while baking. 9 @canesyanks02 on

Get App Allow to cool completely. Meanwhile make the filling and ganache. 10 @canesyanks02 on

Get App For the Peanut Butter Mousse Filling 11 @canesyanks02 on

Get App With a mixer with whisk attachment on, whisk 1 cup heavy cream on medium-high until soft peaks form 12 @canesyanks02 on

Get App In a separate bowl, in a stand mixer with whisk attachment, whisk 8oz cream cheese until creamy. 13 @canesyanks02 on

Get App Add 1/2 cup peanut butter, 1 cup powdered sugar, 1 tsp vanilla , beat until smooth and creamy 14 @canesyanks02 on

Get App With a rubber spatula, fold in the whipped cream into the peanut butter mixture until creamy. 15 @canesyanks02 on

Get App Place the mousse into a piping bag with a small round tip and fill each Eclair. 16 @canesyanks02 on

Get App Make the ganache by bringing 1 cup heavy cream to a gentle simmer. Pour over 8oz chocolate in a bowl 17 @canesyanks02 on

Get App Let cream and chocolate sit for 3 mins, then stir until it is combined and chocolate is melted. 18 @canesyanks02 on

Get App Dip the top of your filled eclairs into the ganache and let dry on a wire rack. You can double dip! 19 @canesyanks02 on

Get App Ganache hardens 1 hour room temperature, 30 mins in the fridge. Don’t be afraid to get messy. 20 @canesyanks02 on

Get App Worth the steps! And now you made a fancy French Pastry. 21 @canesyanks02 on

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