Dark Chocolate and Peanut Eclairs

This is another one of my recipes which makes sure to include a peanut butter element, as it is my partners favourite and the peanuts add another dimension to these éclairs! My éclairs are not the standard sausage shape, neither are they tiny like a profiterole, they are very rich so they are a size which sits comfortably in between the two. These are a real showstopper as well as being a perfect sharer, they don't last long, it could be that they look amazing, if I do say so myself. What I do like about this recipe is just how easy it is, these sorts of things can be a bit lengthy, and of course that's fine, but when you're as greedy as I am, I cant wait to eat them and after a long day, making these takes a great deal of strength, obviously its when the whipping of the cream and melting of the chocolate starts that it gets really hard. Please enjoy this recipe, its one of my recipes that we love our end and I feel pretty proud to share it with you!

Dark Chocolate and Peanut Éclairs

100g Butter

150g Plain Flour

1 tsp. Salt

4 Eggs

100g Dark Chocolate

400ml Whipping/ Double Cream

2 tbsp. Peanut Butter

50g Peanuts Crushed

• Preheat the oven to 200oc and prep a baking tray with greaseproof paper.
• In a large saucepan heat 250ml of water with the butter, flour, salt over a medium heat, stir well until combined.
• In a separate bowl whisk the eggs.
• Using an electric whisk, whisk the mixture in the saucepan while gradually adding the eggs, whisk until the mixture is smooth and glossy and the eggs have been well mixed in.
• Using a piping bag or 2 teaspoons, dot the mixture onto the baking tray, size of ping pong ball, at least 2 cm apart.
• Grab yourself another baking tray and place 1cm of water onto the tray. Put the éclairs in the oven and on a lower shelf put the watered tray. Bake for 20-25 minutes. Avoid opening the oven door for at least 20 minutes.
• Once they're cooked, pierce the bottom to allow the steam to escape and place on a tray.
• In a small saucepan heat 100ml of the double cream until it starts to boil. In a separate bowl, break up the dark chocolate and pour the cream directly onto the chocolate and stir until the chocolate is completely melted and place in the fridge.
• Using an electric whish, whip the remaining 300ml cream in a bowl, once the cream is whipped, add the peanut butter and whisk until combined.
• Once the éclairs are cool, grab a piping bag and fill it up with some of the cream, piece the éclairs with the piping knob and pipe a sufficient amount of cream into them. Once you've done this, prepare some crushed peanuts and get the topping out of the fridge.
• Either dip the éclair into the chocolate or use a large spoon to spread the topping.
• Sprinkle with crushed peanuts.

Enjoy!