Well, now I'm happy to say that you can buy this delectable thick, creamy spread, which is full of finely crushed pieces of peanuts to give it the texture of the famous REESE peanut butter cup, in your local Canadian grocery store!
And when asked by Hershey to create a recipe featuring this spread, of course, I said yes!
After much thought and input from the family and a few test recipes, we all decided this REESE peanut butter chocolate eclair was the unequivocal winner. The kids have already asked that it be part of our Thanksgiving and Christmas dinner menus!
Eclair pastry sometimes intimidates people - don't let it! It really isn't that difficult. Make sure you use a strong spoon when you are stirring the dough - one wooden spoon was harmed in the making of this dessert! The handle broke - make sure yours is sturdy!
Ingredients1 cup milk
1/8 tsp salt
1 tsp sugar
1 cup flour
4 large eggs + 1 egg
- Place milk, salt and sugar in a sauce pan over medium high heat.
- Bring to a boil and immediately remove from heat.
- Quickly add flour in one dump and stir until dough is formed. It should be glossy and come together in a ball that comes away from the sides of the pan easily.
- Place back on medium heat and stir continuously until a milky white film forms on the bottom of the pan.
- Remove from heat and let sit for 5 minutes (you don't want to cook the eggs).
- Break 4 eggs into liquid measuring cup.
- Pour one egg at a time into dough and stir until incorporated.
- Repeat with each egg, one at a time.
- The dough will look like a thick and shiny paste. If it is too dry, beat the remaining egg and add half of it. Set aside the other half.
- If you have one, place a half inch decorating tip inside a pastry bag and then add the dough. If you don't have one, simply place the dough into plastic resealable bag and cut half an inch off one of the bottom tips of the bag.
- Place a silicone mat on baking sheet (you may need two sheets).
- Starting about half inch above the baking sheet, pipe a 3-4 inch strip of pastry. Leave 2-1/2 inches between pipings.
- Depending on size, 12-16 eclair should be piped.
- If you haven't already, beat one egg. Brush each eclair lightly with egg. With the brush, gently push any dough tips back into the dough.
- Bake for 30-35 minutes, switch pans half way through baking if using two pans. You want the pastry to be completely dry or it will collapse. (you can take one out and open it to check if dry).
- Once golden brown, turn off oven but DO NOT remove pastry. Open oven door two inches and let the pastry sit for 30 minutes. This will help dry the pastry out so it's not soggy in the middle later.
- Remove from oven and cool completely.
Ingredients2/3 cup Reese peanut butter spread
1/4 c heavy or whipping cream
2 tbsp unsalted butter
- Mix all ingredients at medium-high speed for one minute until incorporated and slightly lighter in color.
Putting filling in eclairs
- Cut each eclair length wise put do not cut through (like a hot dog bun).
- Place filling in a pastry bag or strong resealable plastic bag with the end snipped off.
- Pipe the filling into sliced pastries.
Ingredients1 cup Reese peanut butter chips
1 cup salted, roasted peanuts, chopped
- I find it easiest to melt the chips in 1/4 cup batches in the microwave (about 45 second should do it).
- Place each batch in a pastry bag with a very small 1/4 inch opening and drizzle on top of the eclairs.
- Top each eclair with a sprinkle of crushed peanuts.
- Let set until the melted chips have set again (about 15 minutes).
The pastries are best on the same day they are made but will last a few days in an airtight container.
Want more amazing recipes using Hershey's Reese peanut butter chocolate spread? Of course you do! Find them by following the #doyouspoon hashtag on Facebook, Twitter and Instagram!
Also, check the Hershey site for more info on this spread!
Disclosure: I received free product samples and was compensated for this post by Hershey's Canada. The opinions expressed are, as always, my own.