Irresistible Walnut-Filled Eclairs

No one can resist fluffy eclairs! The eclairs turn out very tender, with a pleasant peanut taste. You can add more or less nuts to the cream according to your taste. If suddenly buttercream is too heavy for you, then these eclairs go perfectly with classic custard. With this cream the taste of eclairs will be lighter. Help yourself!
cook time: 2h 30 min
Caleb Huxley
Irresistible Walnut-Filled Eclairs

Nutrition Facts (per serving)

335
Calories
23g
Fat
23g
Carbs
7g
Protein

Ingredients (10 portions)

For dough:

Chicken eggs 6 pc
Wheat flour 250 g
Water 220 ml
Butter 125 g
Salt 0.25 tsp

For cream:

Milk 80 ml
Chicken eggs 2 pc
Sugar 100 g
Butter 180 g
Peanut 50 g

For the glaze:

Chocolate 60 g
Cream 30 ml
Powdered sugar 1 tbsp

Recipe instructions

Step 1

Step 1
Ingredients for the dough.

Step 2

Step 2
Pour water into the pan, add salt and chopped butter.

Step 3

Step 3
Place the pan on the fire and bring the mixture to a boil.

Step 4

Step 4
Pour all the flour into the boiling mixture and, without removing from the heat, brew the dough for 2-3 minutes. Stir the mixture constantly. The finished dough should come together and not stick to the walls. Let the dough cool until warm.

Step 5

Step 5
Beat all the eggs into the cooled dough, one at a time. Add the next egg only when the previous one is completely incorporated. Mix with a regular wooden spoon or mixer at minimum speed.

Step 6

Step 6
The finished dough should be soft and hold its shape well.

Step 7

Step 7
Fill a pastry bag or syringe with a star or regular round tip with the dough and squeeze the dough onto a baking sheet in the shape of eclairs. If you don’t have a bag or a syringe, spoon out the dough with a regular spoon, then you will get small profiteroles. Bake in an oven preheated to 180 C for about 20 minutes. Do not open the oven while baking.

Step 8

Step 8
Let it cool completely.

Step 9

Step 9
Ingredients for cream.

Step 10

Step 10
We separate the eggs into yolks and whites (we donʼt need whites). Mix the yolks with sugar, add milk and brew the mixture over low heat until thickened. Be sure to constantly stir the mixture so that the yolks do not curdle, or brew the mixture in a water bath. Let the finished cream cool completely.

Step 11

Step 11
Beat butter at room temperature until fluffy.

Step 12

Step 12
Add the yolk cream in small portions, while constantly whisking the cream. Grind the peanuts (roasted and peeled) into fine crumbs and add to the cream.

Step 13

Step 13
Fill a pastry bag with a small round tip with the finished cream (the diameter of the tip should be sufficient to allow pieces of nuts to pass through).

Step 14

Step 14
Fill the eclairs with cream.

Step 15

Step 15
Letʼs prepare the glaze.

Step 16

Step 16
Melt the chocolate with cream and add powdered sugar (the mixture must be warm for the powdered sugar to dissolve). Stir until smooth. Let the glaze cool.

Step 17

Step 17
Cover the eclairs with glaze and sprinkle chopped nuts on top if desired. Bon appetit!

Additional rubrics

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