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

Assembly:

• 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