Another recipe I experimented with, for a family picnic, was using Choux Pastry and a peanut butter butter cream. These eclairs were to die for. They passed the test after being tested by my mother.
Using the Choux Pastry recipe from my previous post for Blueberry filled eclairs seen here: https://pottsboilingover.com/2017/07/28/blueberry-cream-choux-pastry/ and using a simple recipe for peanut butter butter cream and a chocolate ganache these are a sure fire hit! Enjoy!
Peanut butter butter cream
1 cup unsalted butter, room temperature
1 heaping cup creamy peanut butter (I use JIF)
3 cups powdered sugar
½ cup heavy cream
pinch of salt
In the bowl of your stand mixer, cream together the peanut butter and butter for 2-3 minutes. You want the color to lighten by a few shades.
Add the powdered sugar, scrape the sides of the bowl and mix until combined.
Pour in the heavy cream and beat until smooth. Scrape the bowl again.
Mix in the salt.
Beat on high for 3-4 minutes or until the buttercream has become light and fluffy.
After the Choux Pastry has cooled you can pipe the cream into the eclairs. Then start on a simple chocolate ganache:
1 cup heavy cream
12 oz semi sweet chocolate chips
Heat heavy cream to boiling. Pour over chocolate chips and let sit for 4 minutes without stirring. Whisk until the mixture becomes dark and thick.
After th ganache cools and thickens slightly dip the top of the eclair in chocolate. Yummo