Mini Eclaires With Peanut Cream Filling

For the dough:

16 oz water
9 oz butter
2 oz caster sugar
12 oz flour
6 eggs
a pinch of salt

For the glaze:

4 oz milk chocolate
2 oz butter
1 tablespoon water
2 tbsp vegetable oil
2 tbsp cocoa powder

For the cream:

1 Dr Oetker chocolate pudding
handful of unsalted peanuts

Preheat the oven at 425 F.
Put water in a large pan, add butter and warm until butter is melted.
Add caster sugar, a pinch of salt and stir until the sugar melts.
When the sugar has melted, pull the pan from the heat and add the flour all at once and mix as quickly and thoroughly with a whisk, until the flour is completely incorporated.
Let the dough cool down to reach room temperature, then gradually add the eggs, one at a time, stirring after each egg until completely incorporated.
Line a baking sheet with baking/wax paper and fill a pastry bag fitted with a large plain tip with the dough, then pipe out oblong shapes on the baking sheet.
Bake for 10 minutes at 425 F then reduce temperature to 350 F. Continue baking until golden brown, 20-25 minutes more.
Turn off oven and slightly open the door but don’t take eclairs out, allow them to dry in oven about 15 minutes. Transfer to a wire rack to cool slightly.
For the cream: Ground peanuts until you almost get a powder. Make the pudding as instructed on the package then add the finely grounded peanuts.
For glaze, take a saucepan, break chocolate pieces in, add butter, oil and water and bring to a boil. Keep boiling until you get an homogeneous cream. Then add 2 tablespoons of cocoa powder and mix with a whisk to make sure no cocoa powder lumps are left. Allow to cool a little and when it’s thick enough, dip half the eclairs in, lightly shaking the excess. Leave to harden.
Then cut eclairs through the middle, lengthwise, fill half the eclairs with the cream recipe above and close.