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Peanut butter miso eclair

I haven’t had a free weekend for a while – either on call or have Alex stay with me. So when a completely empty yet too-chilly-to-go-out weekend rolled around (well…I chose not to do anything productive), I didn’t quite know what to do with myself besides lying on the couch with Netflix. So I got my baking tools out.

My newly acquired peanut butter powder is giving me all kinds of inspiration for interesting flavour combinations. I’ve had miso ice cream, miso chocolate truffle, why not peanut butter? The salty miso cuts through the richness of peanut flavour. I have to say the flavours came out better in the peanut butter glaze than the pastry cream.

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I haven’t made pate a choux in a while and trying to scale down gave me a lot of grief! The recipe makes 2 mini eclairs. It’s more for entertainment value than to be followed strictly.

Peanut butter miso eclair
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • pastry cream
  • milk (any kind) 1/3 cup
  • sugar, 1 tbsp
  • egg yolk, 1
  • flour, 1/2 tbsp
  • miso 1/4 tsp
  • pate a choux
  • flour, 1/4 cup
  • water, 1/4 cup
  • butter, 1 tbsp
  • beaten egg, 1/2
  • peanut glaze
  • sugar, 1/2 tbsp
  • miso 1/4 tsp
  • peanut powder 1 tbsp
  • milk (any kind) 1 tbsp
Instructions
pastry cream
  1. cream together egg yolk, sugar and flour until smooth
  2. bring milk to a scalding and dissolve miso paste
  3. temper the egg mixture by add the hot milk in bit by bit until all added
  4. bring mixture back to stove and cook until thicken (coats back of spoon)
  5. cover with plastic wrap on the surface and cool in the fridge
pate a choux
  1. preheat oven to 400
  2. heat up water and butter in a pot until butter dissolves
  3. add flour and mix until dough ball forms
  4. cook on stove for 1 min
  5. remove from heat and add egg mixture bit by bit until combined to achieving a piping consistency
  6. pipe in 4 inch length
  7. bake at 400 for 12 min then lower to 350 for another 8
  8. let cool with oven door open to prevent collapse
peanut glaze
  1. mix sugar, miso, peanut powder and milk
  2. heat in microwave if mixture is lumpy
assembly
  1. cut pastry in half and add pastry cream in the middle
  2. dip top half in peanut glaze
  3. top with nuts/seeds