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How to make chocolate peanut butter football eclairs for Super Bowl Sunday. Dairy Free Recipe

Chocolate Peanut Butter Football Eclairs

  • Author: Posh Little Designs
  • Prep Time: 30
  • Cook Time: 25
  • Total Time: 55 minutes
  • Yield: 15 1x
  • Category: Baking
  • Method: Eclairs
  • Cuisine: French

Description

Miniature eclairs decorated to look like footballs for Super Bowl Sunday. They have a smooth and creamy peanut butter filling and are topped with chocolate glaze and frosting, icing laces and gold leaf. Dairy free.


Ingredients

Scale

Eclair Choux Shells:

  • 1/4 cup water
  • 1/4 cup almond milk (or regular)
  • 1/4 cup vegan butter (or alternative)
  • 1 tsp sugar
  • 1/4 tsp salt
  • 1/2 cup sifted flour
  • 2 large eggs whipped

Peanut Butter Filling:

  • 1/2 cup creamy organic peanut butter
  • 1/4 cup organic shortening
  • 1 cup confectioners sugar
  • 1/4 tsp salt
  • 1 tsp Vanilla extract

Chocolate Glaze:

  • 1 cups confectioners sugar
  • 2 tbsp cocoa powder
  • 3 tbsp alternative milk (approximate)

Chocolate Frosting:

  • 1 cup organic shortening
  • 1 1/2 cups confectioners sugar
  • 3 tbsp cocoa powder
  • 1/2 tsp salt
  • 1 tsp Vanilla
  • Splash of alternative milk (if needed)

Royal icing football decorations:

  • 1 cups confectioners sugar
  • 1 tablespoons quality meringue powder
  • 1.5 tbsp warm water

Additional supplies: 

  • Star tip 6B (eclairs) 104 (chocolate frosting) 12 (peanut butter)
  • Tipless piping bag for royal icing
  • Gold leaf and gold glitter dust

Instructions

Eclair Choux Pastry Shells

  1. Line a baking sheet with a silicone mat and preheat oven to 375 degrees.
  2. Prep a pastry bag with a star tip size 6B.
  3. Pour water, milk, sugar, butter and salt into a medium sized saucepan and bring to a boil over medium heat.
  4. Once mixture reaches a boil, and sugar has dissolved, remove the pot from the heat and quickly whisk in flour until it’s fully incorporated and forms a dough.
  5. Place the pot back on medium heat and stir quickly until the dough pulls from the sides of the pot, no longer sticking to the spoon, about 3 minutes.
  6. Transfer batter to a mixing bowl, turning a few times with a paddle attachment to remove some of the steam. Then add the whipped eggs in thirds to the eclair dough, mixing until fully combined in-between each addition. 
  7. Turn mixer to medium high and mix eclair dough until the eggs are fully incorporated.
  8. Transfer eclair batter to the prepped pastry bag and pipe 3 inch lines of dough on a 45 degree angle, onto the silpat mat.
  9. Dust with confectioners sugar to caramelize the shells while baking in the oven.
  10. Bake in the oven for 17 minutes, then, open the oven and quickly puncture one side of the eclair shells with a toothpick to release steam.
  11. Then continue to bake the shells for an additional 4 minutes, or until golden brown.
  12. Puncture the opposite side of the shells with a toothpick to release any remaining steam.
  13. Then turn the oven off, leaving the eclair shells in for an additional 10 minutes to ensure that they do not deflate.
  14. Remove shells from the oven and transfer shells to a cooling rack, once warm to touch.

Peanut Butter filling:

  1. Mix the peanut butter, shortening, confectioners sugar, salt and vanilla together until combined.
  2. Transfer to a piping bag fitted with round tip 12.
  3. Set aside until ready to fill the eclairs.

Chocolate glaze:

  1. Place confectioners sugar and cocoa powder in a shallow glass bowl and mix together until combined.
  2. Pour in alternative milk 1 tsp at a time until the mixture is a thick dipping consistency. About 2 tbsp. 

Chocolate Frosting:

  1. Place all ingredients into the bowl of a mixer. Mix together on medium high until fully combined.
  2. Transfer frosting to a piping bag fitted with tip 104.

Royal Icing:

  1. Combine water and meringue powder in the bowl of a stand mixer.
  2. Whisk on medium high for about 2-3 minutes.
  3. Mix in confectioners sugar until combined.
  4. The icing will be very thick. Add warm water a few drops at a time until the icing is the consistency of toothpaste. This is for piping the football laces.

Eclair Assembly:

  1. Eclairs will hollow in the oven.
  2. Use the piping tip or a pairing knife to puncture 3 holes on the bottom of each of the eclair shells for filling with the peanut butter filling.
  3. Fill each eclair with peanut butter filling and set aside.
  4. Repeat steps for all eclairs.
  5. Once eclairs are filled, dip the tops of the shells in the chocolate glaze.
  6. Transfer the glazed and filled eclairs to the fridge for 15 minutes to set.
  7. Then decorate the tops of the eclairs with swirls or strips of piped chocolate frosting.
  8. Squeeze the frosting gently on the top of each eclair starting from left, to right to create the piped design.  
  9. Dust eclairs with edible gold glitter and gold leaf.
  10. Pipe a small line of royal icing in the center of each eclair, then pipe 4 lines across to create the football laces.
  11. Pipe a horizontal line of icing at the top and bottom of each eclair. 
  12. Set aside for eclairs to set.
  13. Store in an airtight container and enjoy within 48 hours.
  14. Eclair shells taste best when used within 24 hours. 
  15. Empty shells can be stored in the freezer for up to 3 months.
  16. Prepare filing and frosting the day of, or night before filling the eclair shells.
  17. Enjoy!

Keywords: how to make eclairs, chocolate peanut butter eclairs, French pastry, football eclairs, superbowl desserts, dairy free eclairs, chocolate eclairs, easy eclair recipe