Peanut Butter Mousse Eclairs
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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
1/2 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
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For the Pâté à Choux
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Combine butter, water, milk, sugar, salt in a pot over medium heat. Stir and bring to a simmer
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Once simmering, turn the heat to low and pour in all the flour
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Stir in flour completely until a dough ball forms
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Transfer dough to a bowl of a stand mixer with the paddle attachment. Allow dough to cool a few mins
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With mixer on low, add the beaten eggs in 3-4 additions until shiny and smooth. May not use all egg
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Place dough in a piping bag with a round tip and pipe 4 inch long logs, 3 inches apart on parchment
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Tips: brush the parchment paper with water to help the Choux puff nicely. Brush an egg wash on Choux
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Bake at 400° for 20 mins, then lower oven to 350° for 10-15 mins. Don’t open the oven while baking.
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Allow to cool completely. Meanwhile make the filling and ganache.
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For the Peanut Butter Mousse Filling
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With a mixer with whisk attachment on, whisk 1 cup heavy cream on medium-high until soft peaks form
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In a separate bowl, in a stand mixer with whisk attachment, whisk 8oz cream cheese until creamy.
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Add 1/2 cup peanut butter, 1 cup powdered sugar, 1 tsp vanilla , beat until smooth and creamy
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With a rubber spatula, fold in the whipped cream into the peanut butter mixture until creamy.
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Place the mousse into a piping bag with a small round tip and fill each Eclair.
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Make the ganache by bringing 1 cup heavy cream to a gentle simmer. Pour over 8oz chocolate in a bowl
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Let cream and chocolate sit for 3 mins, then stir until it is combined and chocolate is melted.
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Dip the top of your filled eclairs into the ganache and let dry on a wire rack. You can double dip!
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Ganache hardens 1 hour room temperature, 30 mins in the fridge. Don’t be afraid to get messy.
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Worth the steps! And now you made a fancy French Pastry.
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