Eclairs with Peanut Caramel

Darth Vader
"Not just eclairs but a real confectionery masterpiece that we`ll enjoy with pleasure."
Preparation40 min.
Cooking35 min.
Тotal75 min.
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  • for the choux pastry
  • water - 2/5 cup (100 ml)
  • milk - 2/5 cup (100 ml)
  • flour - 2/5 cup (100 g)
  • butter - 2/5 cup (100 g)
  • eggs - 4
  • for the cream
  • eggs - 2 yolks
  • sugar - 3 1/3 tbsp (50 g)
  • flour - 2 tbsp
  • milk - 1 cup (250 ml)
  • confectionery cream - 2/5 cup (100 ml)
  • gelatin - 1 packet
  • chocolate glaze
  • peanut caramel

How to cook

Put the water and milk in a suitable pot. Add the butter. Once the mixture comes to a boil, pour in the flour and then stir nonstop with a wooden spoon until the dough clumps together. Remove the pot from the stove and let it cool.

Add the eggs 1 by 1, beating with a mixer until they're absorbed.

Distribute the dough into an oven dish with baking paper and use a spoon (or pastry bag) to form the eclairs.

Bake in a preheated oven, being careful not to open the oven door at the beginning so the eclairs don't deflate during baking. Once they gain a golden color, remove them from the oven and let them cool.

For the milk cream, heat the milk with the flour, sugar and egg yolks. Cool while constantly stirring until the cream thickens.

Beat the confectionery cream with a mixer.

Dissolve the gelatin as indicated on the packet. Add it to the confectionery cream and combine it, in turn, with the now cooled milk cream.

Fill the eclairs using a pastry bag with the cream.

Dip them in melted chocolate, then in peanut caramel.


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