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1
In a 3- to 4-quart pan, combine 1 cup water, butter, and the sugar if using; bring to a boil over high heat.
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2
Add flour all at once and stir quickly until mixture pulls away from pan sides and masses together.
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3
Remove from heat and stir until flour is incorporated and mixture is smooth.
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4
Let cool about 5 minutes, stirring occasionally.
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5
To mix by hand, add eggs, one at a time, to warm butter-flour mixture in pan, beating with a wooden spoon after each addition until dough is smooth and satiny.
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6
To mix with an electric mixer or food processor, scrape warm butter-flour mixture into a bowl.
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7
Add eggs, one at a time, beating or whirling after each addition just until smooth; do not overmix.
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8
Spoon dough into a large heavy-duty zip-top plastic bag.
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9
(A large pastry bag may also be used.)
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10
Cut a 1 1/2-inch opening across one corner of the bag.
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11
Pipe 4-inch-long strips of dough 2 inches apart onto ungreased baking sheets.
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12
Bake at 425 degrees for 20 to 25 minutes or until puffed and golden.
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13
(Do not underbake.)
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14
Remove from oven, and cut a small slit in side of each eclair to allow steam to escape.
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15
Cool on wire racks.
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16
Split eclairs using a serrated knife, starting at 1 long side without cutting through opposite side.
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17
Pull out and discard soft dough inside.
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18
Carefully spoon about 1/4 cup Peanut Butter Pastry Cream into each eclair; close top of each eclair over filling.
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19
Top evenly with Chocolate Glaze.
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20
Chill eclairs for 2 hours or freeze up to 1 month.
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21
Peanut Butter Pastry Cream:.
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22
Whisk together first 4 ingredients in a 3-quart saucepan.
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23
Gradually whisk in half-and-half.
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24
Cook over medium heat, whisking constantly, until mixture comes to a boil.
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25
Cook 1 minute or until mixture is thickened and bubbly.
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26
Remove from heat; whisk in peanut butter and vanilla.
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27
Cover and chill 4 hours.
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28
Chocolate Glaze:.
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29
Microwave morsels and whipping cream at HIGH in a 2-cup glass measuring cup 30 seconds to 1 minute or until melted, stirring twice.
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30
Whisk in butter until blended, and spoon immediately over eclairs.
