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Peanut Butter & Caramel Eclairs

Ingredients

For the eclairs

  • 75 g Butter
  • 200 ml Cold water
  • 125 g Plain flour
  • 3 Eggs large

For the filling

  • 90 g Peanut butter
  • 300 ml Double cream
  • 200 g Icing sugar
  • 2 tsp Caramel extract
  • 1 ½ tsp Salt

For decoration

  • 200 g Dark chocolate
  • 40 g Peanut butter candy melts

Instructions

  • To make the choux pastry put the cold water and butter in a pan and heat until it comes to a boil
  • Remove from the heat and tip the plain flour into the pan. Beat it with a wooden spoon until it's mixed in. Put it back on a medium heat and beat it in the pan for a few minutes
  • Pour the mixture into a bowl and beat it for a few minutes until it is luke warm instead of hot. Slowly add the eggs, bit by bit, and whisk in thoroughly between each addition
  • Put the mixture into a piping bag with a round nozzle. Pipe out 4 inch long lengths of the pastry onto a lined baking tray. Use a sharp wet knife to stop the flow of batter
  • Bake the éclairs on 200C/400F/Gas Mark 6 for 15 minutes, then reduce the temperature to 180C/350F/Gas Mark 4 for a further 20 minutes. Poke small holes into the ends of each éclair and bake for a further 5 minutes
  • Melt the dark chocolate and dip each éclair in it to coat the tops. Leave the chocolate to set
  • Then melt the peanut butter candy melts and pipe a zig zag pattern over the dark chocolate
  • Make the filling by whisking together the peanut butter, double cream, icing sugar, caramel extract and salt. Fill the éclairs with the mixture using a piping bag and a star nozzle