GSABO - S2- Ep5 - Recipes

Chocolate Peanut Butter and Jam Eclairs


The Great South African Bake Off - Past series

BBC Lifestyle


Sweet eclairs:

  • 1/2 cup milk
  • 1/2 cup water
  • 100g butter
  • 1 cup flour
  • 4 eggs

Peanut butter chocolate filling:

  • 150g chocolate, dark
  • 80g peanut butter, smooth
  • 1 cup full cream

Strawberry sauce:

  • 400g strawberries, fresh
  • 400g sugar
  • 1 lemon juice and zest

Preparation method

Sweet eclairs:

  • Preheat oven to 200 C, line 2 baking trays with greaseproof paper
  • In a small pot, combine milk, water and butter and bring to a gentle boil
  • Once boiling, add the flour and stir vigorously for 2 minutes
  • Remove from heat and continue to stir to cool the dough
  • Add the eggs, one at a time, while beating the mixture
  • Place the mixture into a piping bag, with a 2.5 cm opening
  • Pipe 15cm long strips (12 éclairs) onto a baking tray
  • Bake at 200 C for 10 minutes, lower the heat to 180 C and bake for a further 30 minutes

Peanut butter chocolate filling:

  • Scald cream in a small saucepan
  • Add chopped chocolate and peanut butter, let it dissolve
  • Allow to cool then whip until fluffy

Strawberry sauce:

  • Cook strawberries, sugar, lemon zest and juice over medium heat, mash with a folk
  • Cook for 10-15 minutes until thick
  • Let it cool completely before using


  • Cut éclairs in half
  • Fill a piping bag with the peanut butter chocolate filling
  • Fill the bottom half of the éclairs
  • Cover with the top piece and drizzle the top with the strawberry sauce