Homemade Eclairs with Peanut Butter Mousse Filling

sallysbakingaddiction.com

Gabrielle Kathleen

Young working professional. Focusing on homemade, healthy, delicious food (with the occasional treat of course!)

1 batch choux pastry

egg wash: 1 egg beaten with 1 Tablespoon milk or water

subheading: 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

½ cup (130g) creamy peanut butter*

salt, to taste

subheading: Chocolate Ganache:

1 cup (240ml) heavy cream

two 4-ounce semi-sweet chocolate bars (226g), finely chopped

Directions at sallysbakingaddiction.com

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