Baking / Chocolate / Dessert / Eggs / Peanuts / Sweet / Vegetarian

Dark Chocolate + Peanut Caramel ‘SNICKERS’ Éclairs

Forgive me waistline, but there is something about the sweet and salty combination of chocolate, caramel, and salted peanuts that some days I just can’t deny. If you are a regular reader of my recipes you might find this as a bit of departure from the usual light and healthy fare that features of Finger, Fork & Knife, but hey, what’s life without a bit of unadulterated decadence once in a while?

A classic chocolate glazed éclair might be enough for some people, but when I eat sweet pastries like this I figure you might as well go all out. So, in place of the traditional fillings, I went for a dark chocolate glaze, sprinkled with crushed chocolate and salted peanuts, and a caramel and peanut butter cream filling – a homage to one of the greatest chocolate bars, the Snickers.

This recipe requires a bit of patience as there are quite a few steps and so I would suggest it as more of a weekend baking project, but as you will discover, the results are well worth the effort!

Dark Chocolate + Peanut Caramel ‘SNICKERS’ Éclairs Finger, Fork & Knife

For the choux pastry:

100g unsalted butter, roughly cubed

1 cup (150g) unbleached plain flour, sieved

4 free-range, organic eggs

For the caramel and peanut butter cream:

¾ cup (175g) caster sugar

¼ cup (60ml) water

1/3 cup (80ml) pouring cream

30g unsalted butter, roughly cubed

125g cream cheese, at room temperature

3 tbsp peanut butter

1/2 tsp milk

For the dark chocolate glaze:

½ cup (110g) caster sugar

150g dark chocolate (70%), roughly chopped

For assembly:

½ cup salted peanuts, crushed

50g dark chocolate (70%), crushed

Dark Chocolate + Peanut Caramel ‘SNICKERS’ Éclairs Finger, Fork & Knife

Preheat oven to 220C

For peanut butter caramel cream, combine sugar and water in a saucepan, bring to the boil over medium-high heat. Gently swirl the pan to dissolve sugar and cook until a light golden colour (5 or so minutes). Add cream and butter and stir until dissolved (1 minute). Remove from heat and set aside to cool slightly.

Place cream cheese in the bowl of an electric mixer – this step can also be done using a hand mixer – add the peanut butter and milk and beat until well combined. Pour in the caramel and beat until light and creamy. Set aside.

Dark Chocolate + Peanut Caramel ‘SNICKERS’ Éclairs Finger, Fork & Knife

For the pastry, combine butter and 125ml of water in a saucepan, bring to a simmer over high heat and cook until butter is melted. Add the flour, beating vigorously with a wooden spoon until the dough comes together and pulls away from the sides of the pan. Remove from the heat and transfer dough to a heatproof bowl, cool for 5 minutes.

Add eggs one at a time, beating well after each addition. Using a spatula, scoop the dough into a piping bag fitter with a 1.5cm nozzle and pipe 8cm lines of the dough on a baking tray lined with baking paper. Pop into the oven to bake for 10 minutes. After 10 minutes, reduce the oven temperature to 180C and continue to cook until dry and light golden in colour (approx. 10 minutes). Let cool on a wire rack until completely cool, then halve horizontally with a sharp bread knife.

For the chocolate glaze, place sugar and 60ml of water in a saucepan, cook over medium-high heat until the sugar has dissolved, then cook for a further 10 minutes until light golden. Remove from heat, add chocolate and a tablespoon of water, return the pan to the heat and stir until smooth.

To assemble, carefully dip the top halves of the eclairs into the chocolate glaze, let the excess drip off, sprinkle with some crushed chocolate and peanuts and set aside until the glaze has set (5-10 minutes).

Spread the bottom halves of the pastry with some of the peanut caramel cream. Sprinkle with some crushed peanuts and chocolate. Top with the glazed éclair tops and gently press down.

Makes 15 éclairs

Dark Chocolate + Peanut Caramel ‘SNICKERS’ Éclairs Finger, Fork & Knife



24 thoughts on “Dark Chocolate + Peanut Caramel ‘SNICKERS’ Éclairs

  1. Kate, you are right in that this is a departure from your regular style but both the eclair and snickers are high on my list of junky food sins. Though the eclairs are a much healthier option that the chocolate bar… Love the shots too!

  2. ah! these look so good! A great twist on this classic French pastry and your photography is stunning as always. I love making pate au choux but haven’t tried making filled eclairs with it. In the section of ingredients on the choux pastry I didn’t see water but you appropriately named it when you explained how to make the choux pastry but thought I’d mention it. thank you for this lovely post and again, killer photography!

  3. There’s no point trying to slim down an eclair – they’re rich and decadent and should be enjoyed as such. These look AMAZING. Love the peanut/chocolate/caramel combo.

  4. Yo Kate! Yet another one of your recipe that I saw on Instagram and immediately had to hop over. You’re such an amazing homecook and I love the twists you take on a lot of our favourite classics. Good stuff

  5. Oh my goodness!! This I have to try – they look amazing! I’ve never tried making choux pastry, so maybe this is a good first recipe!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s