Ingredients
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
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