Homemade Eclairs with Peanut Butter Mousse Filling

eclairs stacked on a white plate

Choux pastry, we meet again!

Today 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.

eclair with peanut butter mousse filling and topped with chocolate ganache


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.

choux pastry dough in a saucepan

choux pastry dough in a stand mixer bowl


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 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.

piping eclairs onto a parchment lined baking sheet

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.

eclairs after baking

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?


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 in a glass bowl


You need 2 ingredients to make chocolate ganache: 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 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!

chocolate ganache in a glass bowl

eclairs with peanut butter mousse filling

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 into a bowl of chocolate ganache topping

eclairs with chocolate ganache topping

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?!

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
eclairs stacked on a white plate

Homemade Eclairs with Peanut Butter Mousse Filling

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour, 45 minutes
  • Yield: 16 eclairs
  • Category: Dessert
  • Method: Baking
  • Cuisine: French


Using a simple homemade choux pastry (pâte à choux), you can create delicious French pastries like these chocolate peanut butter eclairs!


  • 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


  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.


  1. Make Ahead Instructions: 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.
  2. Special Tools: KitchenAid Stand Mixer | 5-qt Tilt-Head Glass Mixing Bowl | Glass Mixing Bowls | Glass Measuring Cup | Wooden Spatula | Copper Saucepan | Baking Sheet | Wilton #12 Piping TipAteco #809 Piping Tip | Piping Bags | Pastry Brush
  3. Peanut Butter: I don’t suggest using a natural style peanut butter for the mousse as it would separate.

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. 🙂

various pastries including cream putts, eclairs, and profiteroles


  1. Oh my goodness!!! These look incredible Sally!!!! *mouth watering* Can I use milk chocolate instead for the ganache instead?

    1. Yes, definitely!

  2. Eclair is definitely one of my top favorite French dessert! Looks so delicious and I love that flavors combination!

    1. Thank you so much Natalie 🙂 Peanut butter + chocolate is one of the best combos!!

  3. OMG, these look amazing, Sally! I wish I had the time right now to make them… Someday soon. 🙂

    1. Thank you!! I hope you’ll have time to make them soon 😉 Let me know what you think after you try them!

  4. These look amazing! I’ll be sure to whip these up! Especially with Pb mousse filling!

    1. Thank you so much! The peanut mousse really puts them over the top! 🙂

  5. RedHairedLady (Laura) says:

    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!

    1. This would be a great thing to bake with him! Enjoy!

  6. 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!

    1. Let me know which one you decide on first!

  7. Brittany Audra @ Audra's Appetite says:

    I LOVE anything chocolate and peanut butter!!

  8. 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. These would be so good with chocolate custard also!!

  9. Paige Cassandra Flamm says:

    These look amazing! Totally need to make these asap! My hubby would love them for his birthday in October!


    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 🙂

  10. 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. LOL! Hope you enjoy making these!!

    2. Does this mousse hold up well if made the day before and kept in the refrigerator?

      1. Yes, it holds up great! it is so Good!

  11. These look so good! I can’t wait to try them this month. Do you think filled pastries would freeze well?

    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.

  12. 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)?

    1. Hi Stephanie! I’d have at least 4 cups of filling, about 1/4 cup per eclair.

  13. Michelle Sweeney says:

    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.

  14. Michelle Sweeney says:

    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!

  15. 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!

  16. If anyone knows…..can I use a Wilton1A tip for these? How wide should they be?

    1. Hi Kristine! It’s not quite wide enough for eclairs. They should be at least 3/4 inch thick.

  17. 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.


  18. 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!

  19. Kayle (The Cooking Actress) says:


  20. 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!

  21. 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!

  22. Sandra Roberts says:

    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!

  23. 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.

  24. I am just getting into baking, how would you store the eclairs after baking? Refrigerate? I feel like the mousse would spoil if left out at room temp.

    1. Hi Jordin, yes, the mousse will need to be refrigerated! See the recipe step 8 and the “make ahead tips” directly below step 8 for details! Happy baking!

  25. My husband and I tried this recipe yesterday (we’re teaching ourselves to bake things we’ve never tried before) and they taste wonderful. However, we got no “puff” out of them. I piped with a 1/2″ tip and we followed the recipe exactly but they came out of the oven only a teeny bit larger than they went in. Basically, we now have a batch of tasty breadsticks.
    Where could we have gone wrong?

  26. Easy and delicious! I filled mine with pastry cream for a more traditional version, although I am itching to try this PB mousse. I just wanted to comment that the recipe for ganache yielded twice what I needed. Next time I will halve it because I have a lot of ganache left over.

  27. Can you double the recipe? Or just make one batch at a time?

    1. For best taste and texture, I recommend just 1 batch at a time.

  28. Hi Sally!

    My eclairs didn’t puff up. What can I do differently? I never opened the oven while baking.

    1. Hi Kaycee! It could be a variety of things. Make sure that you’re following the recipe closely. Cook the choux on the stove precisely following step 2. Let the mixture cool down for a few minutes before adding the eggs. It could be that too much egg was added to your dough in the first place. Beat the 4 eggs together in a bowl, then add a little less than what’s in the bowl. Your mixture could simply be too moist. Does that make sense?

  29. Hi Sally,
    I want to make eclairs and fill them with something lemon. Do you think it would be ok if I folded the lemon curd into whipped cream? I think if it works, it will be light and fluffy but still have a lemon flavor. Do you think that would work?

    1. Yes, that sounds delicious! You can also make a slightly thicker filling using whipped cream, lemon curd, and cream cheese like the filling layer in this recipe: https://sallysbakingaddiction.com/lemon-berry-trifle

  30. I was so pleased with this recipe! I watched the video and read the recipe through a couple of times…followed it all to a tee and they turned out great! Thanks Sally. Everything I make of yours always turns out just as you say.

1 2 3

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally