Eclair Recipe
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Mini eclaires with chocolate and peanut cream

Eclair is a classic dessert, perfect for any celebration.This eclair recipe with chocolate pudding, peanuts and chocolate icing is delicious. 
Prep Time15 mins
Cook Time35 mins
Resting time15 mins
Total Time50 mins
Course: Dessert
Cuisine: French
Servings: 24 eclairs
Author: Petro

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

Instructions

  • Preheat the oven at 425 F
  • 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 then reduce temperature to 350 F. 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.