Homemade Eclairs with Peanut Butter Mousse Filling
Today, as another option for the September Baking Challenge, I’m showing you how to make homemade eclairs with peanut butter mousse filling. Eclairs are traditionally made from choux pastry dough, pastry cream filling, and chocolate ganache on top. This delicious preparation is called eclair au chocolat in French and it’s likely the way you’ve eaten eclairs from a bakery. But why stop there? You can fill eclairs with just about anything including my favorite… peanut butter mousse. Literally a peanut butter cup in eclair form!!!
Bathing suit season is over, so let’s embrace this.
As you notice in the video tutorial, we’re using the same 7 ingredient choux pastry dough I taught you how to make earlier this week. Literally the same process– cook the first 6 ingredients on the stove, then transfer to a mixer and mix in 4 beaten eggs. Some readers have already tried the choux pastry noting that it’s worlds easier than they ever imagined!! So don’t be nervous about this French pastry!!
The difference today, however, is that we’re piping the pastry into log shapes to make eclairs instead of mound shapes to make cream puffs. To shape the eclairs, use a piping bag fitted with a any large round tip. I like using Ateco #809 piping tip. You could also use a zipped-top bag and cut off the corner for easy piping. Pipe 4-inch logs. Using a water moistened finger, smooth down any peaks/ends and lightly brush each log with egg wash.
Ingredients:
Directions:
for full recipes please see : sallysbakingaddiction.com
Bathing suit season is over, so let’s embrace this.
As you notice in the video tutorial, we’re using the same 7 ingredient choux pastry dough I taught you how to make earlier this week. Literally the same process– cook the first 6 ingredients on the stove, then transfer to a mixer and mix in 4 beaten eggs. Some readers have already tried the choux pastry noting that it’s worlds easier than they ever imagined!! So don’t be nervous about this French pastry!!
The difference today, however, is that we’re piping the pastry into log shapes to make eclairs instead of mound shapes to make cream puffs. To shape the eclairs, use a piping bag fitted with a any large round tip. I like using Ateco #809 piping tip. You could also use a zipped-top bag and cut off the corner for easy piping. Pipe 4-inch logs. Using a water moistened finger, smooth down any peaks/ends and lightly brush each log with egg wash.
Ingredients:
- 1 batch choux pastry
- egg wash: 1 egg beaten with 1 Tablespoon milk or water
- Peanut Butter Mousse
- 1 cup (240ml) heavy cream
- 8 ounces (224g) full-fat brick style cream cheese, softened to room temperature
- 1 cup (120g) confectioners' sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup (130g) creamy peanut butter*
- salt, to taste
- Chocolate Ganache
- 1 cup (240ml) heavy cream
- two 4-ounce semi-sweet chocolate bars (226g), finely chopped
Directions:
- Prepare the choux pastry dough recipe through step 4. You can use the choux pastry dough immediately for the eclairs or cover and refrigerate for up to 3 days.
- Preheat oven to 400°F (204°C). Line two baking sheets with parchment paper. Lightly brush the parchment with water, which creates a humid environment for the pastry shells allowing them to puff up without drying out or burning.
- ...............................
for full recipes please see : sallysbakingaddiction.com
0 Response to "Homemade Eclairs with Peanut Butter Mousse Filling"
Posting Komentar