Homemade Eclairs with Peanut Butter Mousse Filling

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Delicious and easy eclairs with homemade choux pastry! Fill with peanut butter mousse and top with rich chocolate ganache for a decadent French pastry treat! Recipe on sallysbakingaddiction.com

Choux pastry, we meet again!

Today, as another option for the September Baking Challenge, I’m showing you how to make homemade eclairs with peanut butter mousse filling. Eclairs are traditionally made from choux pastry dough, pastry cream filling, and chocolate ganache on top. This delicious preparation is called eclair au chocolat in French and it’s likely the way you’ve eaten eclairs from a bakery. But why stop there? You can fill eclairs with just about anything including my favorite… peanut butter mousse. Literally a peanut butter cup in eclair form!!!

Bathing suit season is over, so let’s embrace this.

Delicious and easy eclairs with homemade choux pastry! Fill with peanut butter mousse and top with rich chocolate ganache for a decadent French pastry treat! Recipe on sallysbakingaddiction.com

HOW TO MAKE ECLAIRS

Let’s watch the eclairs video tutorial first:

Today’s eclairs have 3 components:

  1. choux pastry
  2. peanut butter mousse filling
  3. chocolate ganache

I just posted the choux pastry dough recipe this week. Let’s quickly review it before moving onto the peanut butter mousse filling and chocolate ganache.

How to make light and airy choux pastry for cream puffs, eclairs, and profiteroles. Homemade pate a choux recipe on sallysbakingaddiction.com

How to make light and airy choux pastry for cream puffs, eclairs, and profiteroles. Homemade pate a choux recipe on sallysbakingaddiction.com

CHOUX PASTRY

As you notice in the video tutorial, we’re using the same 7 ingredient choux pastry dough I taught you how to make earlier this week. Literally the same process– cook the first 6 ingredients on the stove, then transfer to a mixer and mix in 4 beaten eggs. Some readers have already tried the choux pastry noting that it’s worlds easier than they ever imagined!! So don’t be nervous about this French pastry!!

The difference today, however, is that we’re piping the pastry into log shapes to make eclairs instead of mound shapes to make cream puffs. To shape the eclairs, use a piping bag fitted with a any large round tip. I like using Ateco #809 piping tip. You could also use a zipped-top bag and cut off the corner for easy piping. Pipe 4-inch logs. Using a water moistened finger, smooth down any peaks/ends and lightly brush each log with egg wash.

How to pipe eclairs on sallysbakingaddiction.com

In the photo above, notice how the parchment paper is wet? That’s a very important step. Why? Think of cheesecake. We bake cheesecakes in a water bath. Cheesecake, like choux pastry, is egg-heavy. Eggs need a moist and humid environment in the oven to (1) properly rise and (2) avoid drying out and burning.

Water moistened parchment paper = perfectly puffed up pastries with a deliciously light center and crisp exterior. Pastry perfection.

How to make eclairs with homemade choux pastry on sallysbakingaddiction.com

Two more components before we can assemble our eclairs. The great news is that both can be prepped ahead of time. Wouldn’t it be terrible for our diets, I mean awesome, to always have peanut butter mousse and chocolate ganache at the ready?

PEANUT BUTTER MOUSSE

After the eclair shells bake and cool, fill with peanut butter mousse. First, whip some heavy cream. Set that aside, then mix cream cheese, peanut butter, confectioners’ sugar, and vanilla extract together. Then, fold in the whipped cream.

This stuff is pure gold. It’s light and fluffy, rich and decadent. The whipped cream = light and fluffy. The cream cheese peanut butter = rich and decadent.

It’s sweet, so I suggest giving it a taste test and adding a pinch of salt if desired.

Peanut butter mousse filling for homemade eclairs on sallysbakingaddiction.com

CHOCOLATE GANACHE

Two ingredients: heavy cream and chocolate.

Heavy cream is also used to make the peanut butter mousse, so this is convenient! Just buy a pint of it: 1 cup for the peanut butter mousse, 1 cup for the ganache. Pick up two 4 ounce bars of chocolate from the baking aisle and combine it with the warm cream. That’s it, ganache topping is done.

You can use white chocolate, milk chocolate, semi-sweet chocolate, or bittersweet chocolate. As long as you stick to 1 cup of heavy cream and 8 ounces of real chocolate, you’ve got ganache!

Delicious chocolate ganache for homemade eclairs on sallysbakingaddiction.com

Delicious homemade eclairs with peanut butter mousse filling! Recipe on sallysbakingaddiction.com

Eclair assembly line, let’s go!

Using a toothpick, prick a hole in 1 end of the eclair shell. Transfer the peanut butter mousse to a piping bag fitted with a small-ish round or open star piping tip. I suggest Wilton piping round tip 12, which is wide enough for the mousse to pipe out, but you can still nudge it inside the eclair. Don’t have a piping tip for this? Don’t worry about it. Slice the eclair in half horizontally. Sandwich mousse inside. Easy.

Finally, let each filled eclair take a nice dip in the chocolate ganache topping.

Dipping homemade eclairs in chocolate ganache topping on sallysbakingaddiction.com

Delicious and easy eclairs with homemade choux pastry! Fill with peanut butter mousse and top with rich chocolate ganache for a decadent French pastry treat! Recipe on sallysbakingaddiction.com

If eclairs have been on your baking bucket list, now’s the time. No excuses. If you stick with a quality choux recipe and method, there’s a million ways to successfully make eclairs at home.

Alternate Eclair Flavors!

Which will you try first?!

Homemade Eclairs with Peanut Butter Mousse Filling

Ingredients:

  • 1 batch choux pastry
  • egg wash: 1 egg beaten with 1 Tablespoon milk or water

Peanut Butter Mousse

  • 1 cup (240ml) heavy cream
  • 8 ounces (224g) full-fat brick style cream cheese, softened to room temperature
  • 1 cup (120g) confectioners' sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (130g) creamy peanut butter*
  • salt, to taste

Chocolate Ganache

  • 1 cup (240ml) heavy cream
  • two 4-ounce semi-sweet chocolate bars (226g), finely chopped

Directions:

  1. Prepare the choux pastry dough recipe through step 4. You can use the choux pastry dough immediately for the eclairs or cover and refrigerate for up to 3 days.
  2. Preheat oven to 400°F (204°C). Line two baking sheets with parchment paper. Lightly brush the parchment with water, which creates a humid environment for the pastry shells allowing them to puff up without drying out or burning.
  3. Transfer choux pastry dough to a piping bag fitted with a Ateco #809 piping tip. Pipe 4-inch logs 3 inches apart. Watch the video in the blog post above for a visual. You can also use a zipped-top bag and cut off the corner for easy piping. Using a water moistened finger, smooth down any peaks or ends, then lightly brush each log with egg wash.
  4. Bake for 20 minutes then, keeping the pastries in the oven, reduce oven to 350°F (177°C) and continue to bake for 10-15 more minutes until golden brown. Do not open the oven as the pastries cook, as cool air will prevent them from properly puffing up. Remove from the oven and transfer to a cooling rack. Allow to cool completely before filling.
  5. Make the peanut butter mousse: Using a handheld or stand mixer fitted with a whisk attachment, beat heavy cream on medium-high speed until soft peaks form, about 3 minutes. Temporarily transfer to another mixing bowl. Using a handheld or stand mixer fitted with a whisk attachment, beat the cream cheese on medium-high speed until creamy and smooth. Add the confectioners' sugar, vanilla extract, and peanut butter then beat on medium-high speed until combined and creamy. Using a rubber spatula, fold in the whipped cream until combined. Taste. Stir in a pinch of salt, if desired. Transfer mousse to a piping bag fitted with a small-ish round or open star piping tip. I suggest Wilton piping round tip 12, which is wide enough for the mousse to pipe out, but you can still nudge it inside the eclair. Set aside as you make the ganache.
  6. Make the chocolate ganache: Place chopped chocolate in a bowl. Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come to a rapid boil-- that's too hot!) Pour over chocolate and let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted.
  7. Assemble the eclairs: Use a toothpick to prick a hole in 1 end of each eclair shell. The peanut butter mousse piping tip is larger than this hole, but you should still be able to nudge the piping tip inside. Carefully pipe mousse into each eclair shell, stopping when it feels full. Pipe the mousse from both ends of the eclair if you notice it's not reaching the other end. (Don't have a piping tip for this? Slice the eclair in half horizontally, then sandwich peanut butter mousse inside.) Dip the top of each into chocolate ganache and place on a serving plate or cooling rack until ready to serve. Chocolate ganache topping sets in about an hour at room temperature or in about 30 minutes in the refrigerator.
  8. Cover and store leftover filled pastries in the refrigerator for up to 3 days. Cover and store unfilled pastries at room temperature for 1 day, in the refrigerator for 5 days, or freeze for up to 3 months. Thaw in the refrigerator before filling and serving.

Make ahead tip: See choux pastry recipe for how to prepare the dough ahead of time. Peanut butter mousse can be prepared, covered, and refrigerated for up to 3 days before using. Chocolate ganache can also be prepared, covered, and refrigerated for up to 3 days before using. Microwave the refrigerated ganache for a few seconds until it's thin enough for dipping/coating.

Recipe Notes:

  1. I don't suggest using a natural style peanut butter for the mousse as it would separate.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

Homemade eclairs, and anything made with choux pastry, count as participation in the September Baking Challenge! Keep the entries coming, I love seeing your French pastry creations. 🙂

How to make light and airy choux pastry for cream puffs, eclairs, and profiteroles. Homemade pate a choux recipe on sallysbakingaddiction.com

SHOP THE RECIPE

Here are some items I used to make today’s recipe.

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

41 Comments

All Comments

  1. I’ve never been a fan of eclairs, but these look amazing! My son is in his 3rd year of French class in high school, and loves all things French. I’m going to see if he wants to make these with me one day!

  2. Oh my word, how do you choose which filling to try first?! I think the Nutella and Pumpkin versions will be a MUST this fall! Thanks for making choux a little less scary!

  3. Those look amazing! Very different than the ones I am used to… The éclairs of my childhood, in France, are filled with chocolate custard (chocolate crème pâtissière) and topped with chocolate ganache… YUM! I highly recommend them!
    Cannot wait to try these…

    1. Thank you Paige! Let me know if you end up making them for your husband’s birthday – I’d love to know what you think 🙂

  4. You just made my day with “Bathing suit season is over, so let’s embrace this.” LOL as if I wasn´t convinced enough on making choux pastry, these just made me want to run home and bake!!! I think I will try the peanut butter mousse for sure!! They sound and look extremely Delicious!

    1. Hi Mina! The filled pastries can be frozen, but I find they taste a little too moist when thawed. I suggest freezing the unfilled pastries for up to 3 months. Thaw in the refrigerator before filling and serving.

  5. I love that we can make the dough ahead of time!! If we were to use an alternate filling, how much should we make to fill one batch (16 eclairs)?

  6. I made these today, very delicious. Lots of work, but yummy. The mousse was amazing on it’s own, but I felt like it got a bit lost in the final product. Lots of yummy flavors, but the chocolate took most of the credit.
    It was my first time, and it was fun, but lots of work to pipe the filling into the eclair. Mostly bc I am a novice, and it was hard to judge how much filling was going inside, so I asked my husband to hold the eclair. That helped. Messy but fun to see him enjoying the oopsies when the mousse came squeezing out unexpectedly.

  7. Sally,
    Bo you have a peanut butter mousse recipe without cream cheese? I am also looking for a raspberry mousse. Plan is to make choc/white choc, choc/raspberry, and choc peanut butter parfaits for my friends 60th birthday party

    1. Hi Michelle! I’ve only made peanut butter mousse with the cream cheese. For a raspberry filling, how about homemade whipped cream swirled with raspberry jam? I haven’t made raspberry mousse in quite some time, but let me know if you find a great recipe for it!

  8. This was my first time ever making eclairs and your in-depth recipe helped so much! I filled them with creme pat instead of the peanut butter mousse because my family is allergic to pb, and it turned out SOO well. Everyone was impressed– I told them your recipe made it easy. You knocked it out of the park again, Sally! They won’t last a day 🙂

    1. Enjoyed reading this review of the eclairs recipe, Naomi! Thank you so much for taking the time to report back and share your experience. So glad it was easy for you. They aren’t too difficult at all!

  9. Hah! Somehow you nailed it for the exact sweet tooth “delicacies” I love. lol. certainly a weakness of mine!.

    Ive been gettingt into healthy eating, and stumbled across your site.. and then saw this post. Oh my lol.

    Eclairs always do it for me. These look brilliant! I’m not a “huge” peanut butter fan, and was wondering about any substitutes, but I feel it deserves the chance to be made and tested first.

    Thank you for doing this.

    Shaun

  10. So glad this was a challenge. I made mine tonight. Super easy. The filling is delish – but I had almost double what was needed. Same with ganache. Guess I may need to make another batch of pastry to use those up! 🙂

    Thanks for another winner, Sally!

  11. I love the ease and simplicity of this recipe, and the fillings are wonderful! However, my eclairs collapse when I take them out of the oven, making them difficult to fill once cool. Any suggestions?

    1. Hi Robin! Thank you so much for trying my eclairs recipe. Flat eclairs could be the result of many factors such as too many eggs used, overbeating the pastry, or opening/closing the oven as they bake. My #1 fix would be to use a little less beaten egg next time. That should help!

  12. I have made other choux recipes before for chouqettes and gougeres (no egg wash) but this was first time trying eclairs and found the egg wash doesn’t work for me in this recipe.

    Maybe I’m too heavy handed and they came out a bit flat! I found a tip elsewhere instead of leaving the egg wash off and having pale eclairs you can dust icing sugar over them instead and it caramelises in the oven. Worked a treat!!! So if anyone struggled with that give icing sugar a go!

  13. Your recipe for the dough was perfect but I was taught to pierce the profiteroles/eclairs and return to the still warm oven (Turned off of course) so they could dry out. Every French Chief has said that was necessary which I did with these as well. Is there a reason you don’t do that?

    1. Hi Sandra! I like them on the moister side and I find they deflate even more when doing that step, but feel free to do what you prefer!

  14. Hi Sally, this recipe looks delicious. I would like to try mini eclairs and cream puffs. Any idea on what size of piping tip to use? I love your recipes and have tried several in the last year.

    1. Minis would be super cute. You can try something like a Witon #12 or Wilton #1A, which is the same tip I use to make cream puffs.

Reviews

  1. This was my first time ever making eclairs and your in-depth recipe helped so much! I filled them with creme pat instead of the peanut butter mousse because my family is allergic to pb, and it turned out SOO well. Everyone was impressed– I told them your recipe made it easy. You knocked it out of the park again, Sally! They won’t last a day 🙂

    1. Enjoyed reading this review of the eclairs recipe, Naomi! Thank you so much for taking the time to report back and share your experience. So glad it was easy for you. They aren’t too difficult at all!

Questions

    1. Hi Mina! The filled pastries can be frozen, but I find they taste a little too moist when thawed. I suggest freezing the unfilled pastries for up to 3 months. Thaw in the refrigerator before filling and serving.

  1. I love that we can make the dough ahead of time!! If we were to use an alternate filling, how much should we make to fill one batch (16 eclairs)?

  2. Sally,
    Bo you have a peanut butter mousse recipe without cream cheese? I am also looking for a raspberry mousse. Plan is to make choc/white choc, choc/raspberry, and choc peanut butter parfaits for my friends 60th birthday party

    1. Hi Michelle! I’ve only made peanut butter mousse with the cream cheese. For a raspberry filling, how about homemade whipped cream swirled with raspberry jam? I haven’t made raspberry mousse in quite some time, but let me know if you find a great recipe for it!

  3. I love the ease and simplicity of this recipe, and the fillings are wonderful! However, my eclairs collapse when I take them out of the oven, making them difficult to fill once cool. Any suggestions?

    1. Hi Robin! Thank you so much for trying my eclairs recipe. Flat eclairs could be the result of many factors such as too many eggs used, overbeating the pastry, or opening/closing the oven as they bake. My #1 fix would be to use a little less beaten egg next time. That should help!

  4. Your recipe for the dough was perfect but I was taught to pierce the profiteroles/eclairs and return to the still warm oven (Turned off of course) so they could dry out. Every French Chief has said that was necessary which I did with these as well. Is there a reason you don’t do that?

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