Homemade Eclairs With Mousse Filling Recipe

1. Preheat oven to 400 degrees F. 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.

2. Transfer choux pastry dough to a piping bag fitted with an Ateco #809 piping tip. Pipe 4-inch logs 3 inches apart. Using a water moistened finger, smooth down any peaks or ends, then lightly brush each log with egg wash.

3. Bake for 20 minutes then, keeping the pastries in the oven, reduce the oven to 350 degrees F, and continue to bake for 10 to 15 more minutes until golden brown.

4. 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.

Peanut Butter Mousse:

1. Using a handheld or stand mixer fitted with a whisk attachment, beat heavy cream on medium-high speed until soft peaks form for about 3 minutes.

2. 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.

3. 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.

4. 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. Set aside as you make the ganache.

Chocolate Ganache:

1. Place chopped chocolate in a bowl. Heat the cream in a small saucepan until it begins to gently simmer.

2. Pour over chocolate and let it sit for 2 to 3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted.

To assemble the Eclairs:

1. Use a toothpick to prick a hole in 1 end of each eclair shell. Carefully pipe the mousse into each eclair shell, stopping when it feels full.

2. Pipe the mousse from both ends of the eclair if you notice it’s not reaching the other end. Dip the top of each into chocolate ganache and place on a serving plate or cooling rack until ready to serve.

3. Chocolate ganache topping sets in about an hour at room temperature or in about 30 minutes in the refrigerator.