If you’re an éclair lover who lives in America, you’ve probably been feasting on those imitation versions found in supermarkets. But as any true éclair connoisseur knows, those aren’t éclairs so much as rectangular, cream-filled donuts. If you’ve been fortunate enough to have ever visited France, you have tasted the true éclair, and you have longed for that genuine airy choux pastry filled with rich cream. Of course, here in America, we also long for the rich blend of chocolate and peanut butter, so why not have it all?
To commemorate National Chocolate Éclair Day, here you’ll find a delicious—and easy—unique version of a recipe for Peanut Butter and Chocolate Éclairs. Maybe this will even make its way back over the Atlantic where French people will yearn for our distinctly American version of one of their favorite pastries.
First, a little history. According to many historians, the éclair was invented by pastry chef Antonin Carême, for the royal Duchess in France, back in the nineteenth century. He named it, “pain à la duchesse,” but it has been since renamed the éclair. Interestingly, the first English-language recipe for the éclair appeared in the 1884 edition of the Boston Cooking School cookbook, written by Mrs. D.A. Lincoln. The word éclair means “lightening” in French, which some say refers to the shiny glaze on top of this oblong-shaped pastry.
And finally, here is a simple and easy to make Recipe for Peanut Butter and Chocolate Éclairs for you to celebrate National Chocolate Éclair Day. These are a little different than what you may be used to. The actual filling is chocolate, and the topping is peanut butter. When you bite into it, the chocolate and the peanut butter combine in that ever so delightful way. Yummy!
Recipe for Peanut Butter and Chocolate Éclairs
For the Shells:
- 4 sheets Phyllo (find in your grocer’s freezer section)
- 3 Tablespoons softened butter
- ½ cup powdered sugar
For the Filling:
- 15-ounce can of premade chocolate pudding
For the Topping:
- 1 cup of smooth peanut butter
- Lay out a piece of tinfoil measuring 12 x 6.
- On top of that, lay out a piece of parchment paper measuring 12 x 6 inches. (This ensures that the aluminum doesn’t touch your food.)
- Use a pastry brush and brush with softened butter.
- Lay a 12 x 6 measure of Phyllo on top of the parchment paper
- Brush the Phyllo with softened butter.
- Sift a sparse layer of powdered sugar over the butter.
- Repeat steps 4-6 until you have 4 layers of Phyllo.
- Repeat the process with the rest of the Phyllo on separate parchment paper.
- Use a spatula to spread a layer of pudding on top of the Phyllo.
- Carefully roll the Phyllo into loose logs, being careful to wrap the ends.
- Bake on a baking sheet at 300 degrees for 10 minutes.
- Remove from oven.
- Unwrap from tinfoil.
- Unwrap from parchment paper.
- Allow to chill in refrigerator for about 30 minutes.
- Use a spatula to spread a layer of smooth peanut butter across the top of your Peanut Butter and Chocolate Éclairs.
Serve with a napkin and Bon Appetit!