ÉCLAIR

Directions

Heat the milk, water, sugar, salt, and butter until they come to a boil. Add the flour all at once and stir vigorously until the dough pulls away from the sides of the pot. Remove from the heat and allow the mixture to cool to lukewarm. Add the eggs one at a time, mixing until you get a smooth and glossy dough. Transfer the dough to a piping bag and pipe long strips onto a baking tray lined with parchment paper. Bake at 180°C for about 25–30 minutes, until they puff up and turn golden.

FOR THE PASTRY CREAM

Heat the milk with the vanilla. Mix the sugar, eggs, and cornstarch, then slowly add the hot milk while whisking. Return the mixture to the pot and cook until it thickens. Remove from the heat, add the butter and peanut butter, and mix until smooth. Let it cool covered with plastic wrap.

FOR THE CHOCOLATE GLAZE

Heat the cream and pour it over the chocolate. Let it sit for 1 minute, then stir until melted. Add the butter and let the glaze rest for 5–10 minutes.