Peanut Butter-Chocolate Éclairs

Name: Peanut Butter-Chocolate Éclairs
Prep time: 4 h
Cook time: 25 min
Total time: 4 h 25 min
Yield: 12 serving(s)
Ingredients: 1/2 cup butter or 1/2 cup margarine; 1 tablespoon sugar; 1 cup all-purpose flour; 4 large eggs; 2 large eggs; 2 egg yolks; 1/2 cup sugar; 1/3 cup cornstarch; 2 cups half-and-half; 1/3 cup creamy peanut butter; 2 teaspoons vanilla extract; 1 cup semisweet chocolate morsel; 1/4 cup whipping cream; 2 tablespoons butter, softened

Submitted by Pinay0618

"I got this recipe from Southern Living, but it called for packaged pie crust mix to make the eclairs. I did try it that way, but didn't care for it, so I've changed that part of the recipe to a traditional choux pastry. Preparation time includes chilling time for the pastry cream."

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Ready In:: 4hrs 25mins
Ingredients:: 14
Serves:: 12

ingredients

Eclairs
¹⁄₂ cup butter or 1/2 cup margarine
1 tablespoon sugar
1 cup all-purpose flour
4 large eggs
Peanut Butter Pastry Cream
2 large eggs
2 egg yolks
¹⁄₂ cup sugar
¹⁄₃ cup cornstarch
2 cups half-and-half
¹⁄₃ cup creamy peanut butter
2 teaspoons vanilla extract
Chocolate Glaze
1 cup semisweet chocolate morsel
¹⁄₄ cup whipping cream
2 tablespoons butter, softened

directions

In a 3- to 4-quart pan, combine 1 cup water, butter, and the sugar if using; bring to a boil over high heat. Add flour all at once and stir quickly until mixture pulls away from pan sides and masses together. Remove from heat and stir until flour is incorporated and mixture is smooth. Let cool about 5 minutes, stirring occasionally.
To mix by hand, add eggs, one at a time, to warm butter-flour mixture in pan, beating with a wooden spoon after each addition until dough is smooth and satiny.
To mix with an electric mixer or food processor, scrape warm butter-flour mixture into a bowl. Add eggs, one at a time, beating or whirling after each addition just until smooth; do not overmix.
Spoon dough into a large heavy-duty zip-top plastic bag. (A large pastry bag may also be used.) Cut a 1 1/2-inch opening across one corner of the bag. Pipe 4-inch-long strips of dough 2 inches apart onto ungreased baking sheets.
Bake at 425º for 20 to 25 minutes or until puffed and golden. (Do not underbake.) Remove from oven, and cut a small slit in side of each éclair to allow steam to escape. Cool on wire racks.
Split éclairs using a serrated knife, starting at 1 long side without cutting through opposite side. Pull out and discard soft dough inside.
Carefully spoon about 1/4 cup Peanut Butter Pastry Cream into each éclair; close top of each éclair over filling. Top evenly with Chocolate Glaze. Chill éclairs for 2 hours or freeze up to 1 month.
Peanut Butter Pastry Cream:.
Whisk together first 4 ingredients in a 3-quart saucepan. Gradually whisk in half-and-half. Cook over medium heat, whisking constantly, until mixture comes to a boil. Cook 1 minute or until mixture is thickened and bubbly. Remove from heat; whisk in peanut butter and vanilla. Cover and chill 4 hours.
Chocolate Glaze:.
Microwave morsels and whipping cream at HIGH in a 2-cup glass measuring cup 30 seconds to 1 minute or until melted, stirring twice. Whisk in butter until blended, and spoon immediately over eclairs.