twigg studios

A British baking blog, food photography

chocolate eclairs with salted caramel peanuts

Uncategorized

last time i tried to make choux pastry using the laduree recipe i really struggled, i found it so hard to stir, but this recipe was so easy to do, and they tasted amazing, i made some salted caramel peanuts to sprinkle on top, (directions below) which would also make a nice fathers day gift given it a little bag.

.

recipe
150ml water
50g butter
65g plain flour
2 eggs beaten
1/2 teaspoon vanilla
filling
heavy cream
4 tbsp confectioners sugar
topping
125g butter
100g plain chocolate
2/ 3 table spoons milk
large bag of peanuts
coarse salt
2 sticks butter (1 cup) unsalted
2 cups brown sugar
½c honey
1 tbsp vanilla extract
½ tsp baking soda
for the choux pastry
in a pan heat the water and butter until it boils on a low heat.
remove the pan and add the flour and stir, place back on the head and continue stirring until the mixtures comes away clean from the sides of the pan, and forms a smooth ball.  then leave it to cool for 10 minutes.
whisk the eggs lightly in a separate bowl with the vanilla and add it slowly combining completely until the choux is thick and smooth.
line a baking tray with parchment paper and preheat the oven at 200c (400f)
transfer the mixture into a piping bag and pipe lines about 4 inches long on the tray.
bake for 15 minutes, then turn of the oven, make a small slit in each one to let the air escape and return to the oven for 5 minutes, then leave to cool.
whip the cream and confectioners sugar until peaks form, add it a piping bag, slice each eclair down one side, and pipe in the cream.
for the topping boil some water and then place an empty bowl inside and add the chocolate, butter and milk and mix until it melts, then spoon it over the top.
then a chopped up some salted caramel peanuts and sprinkled them on top.

to make them 
    Preheat oven to 250 deg. F. line out two large cookie sheets and place half the peanuts in a large bowl. Heat butter, honey and brown sugar over medium heat stirring until melted, raise heat and let boil for 4 minutes. Removed from heat and immediately add the vanilla, baking soda and salt. The mixture will bubble up rapidly so stir quickly.
    Pour half the mixture over half the peanuts in the bowl, stirring well to coat, add the other half of the peanuts in the bowl and pour the remaining caramel sauce over the peanuts stirring again.
    Spread the peanut mixture evenly in the two pans.
    place pans in oven and bake for one hour. Every 15 minutes exactly stir well to help get all the peanuts coated.
    Remove after an hour and stir again, as it cools the peanuts will stick together so continue to stir and break up the larger pieces in to smaller ones. sprinkle on the coarse salt.
    the peanuts will keep well if kept in a air tight container for 2 weeks and are a tasty snack on their own.

sew chatty
not just a housewife
sew can do

You might also like

SIGN UP TO GET MY NEWSLETTER

Reader Interactions

7 Comments

  5. They look so pretty!! Yesterday a friend told me that the 22nd June is National Chocolate Eclairs' Day! and I was thinking of making some for that day lol so thanks for the recipe!

Get in the know.
Sign up with your email address to receive news and updates.
As a welcome you will receive my presentation on visual storytelling
Thank you for subscribing!