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Eclair is a classic dessert, perfect for any celebration.This eclair recipe with chocolate pudding, peanuts and chocolate icing is delicious.

Eclair Recipe with peanut cream filling

For ages I was scared to try my hand at an eclair recipe! For some reason I thought piping those oblong shapes out of a pastry bag was an insane task I would never be able to accomplish. Turns out making this classic French pastry recipe at home is easier than one think.

The recipe is basically the same as for the Choux a la creme (aka creme puffs) which I’m pretty good at but I had no idea the only difference is in the shape. Once I found that out, my fears were gone and I managed to make a little batch of delicious, airy and light pastries that taste so decadent you would think this is a super fancy dessert!

The most common recipe is made with a vanilla filling but I decided to kick it up a notch and make a peanut cream filling instead by cheating a little (wink). I used Dr Oetker chocolate pudding and added finely grounded peanuts. Not a huge difference in texture and shape but it does taste so much better in my opinion. If you’re a peanut lover you would want to opt for this cream too!

As this was my first try at this eclair recipe I decided to start small and make mini eclairs. I also thought they’ll be easier to serve as bite size. But if you feel more adventurous and confident in your baking skills, by all means, make them as large as you like lol And don’t freak out if you mess out the dipping, they’ll be tasting just as delicious no matter what! I like to serve my eclairs with a scoop of vanilla ice cream.

Eclair Recipe with chocolate pudding peanut filling

Ingredients:

For the dough:

16 oz = 500 ml water
9 oz = 250 g butter
2 oz = 50 g caster sugar
12 oz = 360 g flour
6 eggs
a pinch of salt

For the glaze:

4 oz = 120 g of milk chocolate
2 oz = 70 g butter
1 tablespoon water
2 tbsp vegetable oil
2 tbsp cocoa powder

For the cream:

1 Dr Oetker chocolate pudding
handful of unsalted peanuts

Directions:

Preheat the oven at 425 F = 220 C
Put water in a large pan, add butter and warm until butter is melted.
Add caster sugar, a pinch of salt and stir until the sugar melts.
When the sugar has melted, pull the pan from the heat and add the flour all at once and mix as quickly and thoroughly with a whisk, until the flour is completely incorporated.
Let the dough cool down to reach room temperature, then gradually add the eggs, one at a time, stirring after each egg until completely incorporated.
Line a baking sheet with baking/wax paper and fill a pastry bag fitted with a large plain tip with the dough, then pipe out oblong shapes on the baking sheet.
Bake for 10 minutes at 425 F = 220 C then reduce temperature to 350 F = 280 C. Continue baking until golden brown, 20-25 minutes more.
Turn off oven and slightly open the door but don’t take eclairs out, allow them to dry in oven about 15 minutes. Transfer to a wire rack to cool slightly.
For the cream: Ground peanuts until you almost get a powder. Make the pudding as instructed on the package then add the finely grounded peanuts.
For glaze, take a saucepan, break chocolate pieces in, add butter, oil and water and bring to a boil. Keep boiling until you get an homogeneous cream. Then add 2 tablespoons of cocoa powder and mix with a whisk to make sure no cocoa powder lumps are left. Allow to cool a little and when it’s thick enough, dip half the eclairs in, lightly shaking the excess. Leave to harden.
Then cut eclairs through the middle, lengthwise, fill half the eclairs with the cream recipe above and close.

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