PB&J Eclairs

PREP TIME 25 minutes

COOKING TIME 45-60 minutes


Choux pastry

300ml water

125g butter

1 cup flour

4 large eggs


Filling

Peanut butter mousse

240ml whipping cream

115g natural peanut butter

40g icing sugar, sifted

1 tsp vanilla extract

100g raspberry jam, substitute with coulis 


Chocolate ganache

300g chocolate, chopped

240ml cream


Assembly

Sprinkles


Method

Peanut butter mousse

Beat the cream, icing sugar, and vanilla extract until it forms stiff peaks. Gently fold in the peanut butter until no streaks remain.

Transfer the mousse to a piping bag and refrigerate until ready to use.


Choux pastry

Preheat oven to 200°c. Spray a baking tray with non-stick spray, then dust lightly with flour.

Place water and butter in a saucepan and bring to a boil. Add cake flour and stir until smooth paste forms, then cook for a further 20-30 seconds.

Remove from heat and allow the mixture to cool (cool enough to manage with your hands)

Add eggs, one at a time, whisking well to fully incorporate before adding the next egg.

Place in a piping bag (large star nozzle)

Pipe 10cm lengths of pastry onto the baking tray, leaving 5cm gaps between each.

Bake for 30 minutes or until puffed up 3 times the original size.

Remove from the oven, pierce the bottom of each eclair with a toothpick to let out steam, and bake for another 10 minutes.

Cool completely. 


Ganache

Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil) Pour over the chocolate, then allow it to sit for 2-3 minutes to gently soften the chocolate.

Very slowly stir until completely combined and chocolate has melted. The finer you chop the chocolate, the quicker it will melt with the cream. 


Assembly

Split open the pastries and pipe mousse into bottom halves, drizzle with raspberry jam or coulis. Dip the tops in chocolate ganache and place on top of filling. Add sprinkles and enjoy!

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