Peanut Butter Chocolate Eclairs Recipes

EASY PEANUT BUTTER & CHOCOLATE ECLAIR DESSERT

Steps:

• Pour milk into a large bowl. Add pudding mix and beat with wire whisk 2 min or until well blended. Add peanut butter and mix well. Gently stir in whipped topping.
• Layer 1/3 of grahams and half of the pudding mixture in a 9x13 pan, breaking grahams if necessary to fit. Repeat layers topping with graham crackers.
• Microwave chocolate and butter on med heat for 1.5 min, stirring after 1 minute Stir until completely melted and then spread over grahams.
• Refrigerate at least 8 hours. Store in fridge.

EASY PEANUT BUTTER & CHOCOLATE ÉCLAIR DESSERT

Steps:

• Beat pudding mix and milk in large bowl with whisk 2 min. Add peanut butter; mix well. Stir in COOL WHIP. Layer 1/3 of the grahams and half of the pudding mixture in 13x9-inch dish, breaking grahams as necessary to fit. Repeat layers. Top with remaining grahams.
• Microwave chocolate and butter in microwaveable bowl on HIGH 2 min. or until butter is melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Spread over grahams.
• Refrigerate 8 hours.

PEANUT BUTTER CHOCOLATE ECLAIRS

Steps:

• Make the eclairs: preheat oven to 180c degrees.
• In a medium saucepan put water, salt, sugar and butter and heat to a strong boil.
• Add cornstarch and flour and stir while cooking, until it turns into a lump of dough.
• Transfer the dough to the bowl of an electric mixer with a paddle attachment and mix on medium speed for 2-3 minutes until it cools down a little.
• Add the eggs gradually while beating until dough is elastic and smooth. Check the readiness of dough by creating a "trail" with a wooden spoon in the center of the dough - if the track remains stable, add some eggs, and if it closes a bit - the dough is ready. It is important not to add too many eggs to the dough or it may become too soft and ruined.
• Transfer the dough to a pastry bag fitted with a serrated 2 cm piping tip. On a baking tray lined with baking paper pipe 8-10 cm long eclairs. It's important to leave some space between the eclairs.
• Bake the eclairs for 20-25 minutes until golden and set.
• Cool completely at room temperature.
• Make 2 small holes at the bottom of each eclair.
• Peanut Butter Cream: in a bowl of a mixer with a whipping attachment, whip cream, peanut butter and powdered sugar on high speed until creamy and very stable.
• Fill the eclairs with the peanut butter cream, and keep them stuffed in the refrigerator until coating and decoration.
• Chocolate ganache: chop the chocolate and place in a bowl.
• Heat cream and salt in a small saucepan to simmer.
• Pour the hot cream over the chopped chocolate, wait a minute, and whisk well until uniform and shiny chocolate ganache is formed.
• Dip the top of the eclairs in the warm ganache and return them to cool in the refrigerator to set.
• Transfer the remaining ganache into a wide box and refrigerate for 2-3 hours until completely cold.
• Transfer the cold ganache into a bowl of a mixer with a whipping attachment and whip at high-speed until you stable and airy.
• Transfer the cream into a pastry bag fitted with 2 cm serrated piping tip and drizzle chocolate cream on top of each éclair.
• Decorate with roasted salted peanuts and serve.