Peanut Butter Toffee Chocolate Eclairs

A creamy peanut butter toffee custard fills chocolate covered eclairs for a light sweet indulgence.

Peanut Butter Toffee Chocolate Eclairs
I have a bit of an éclair fetish.  It started early in life  I may have even been born with it, in my genes maybe.  My Dad is an éclair lover so I come by it naturally.  For a long time the thought of making a pate a choux dough was very daunting.  I mean just the name makes it sound really hard.  It’s french so it must be hard.  It is really easy though.  I’ve made them before without trying to “lighten” them.  They were so good.

When I bought a jar of Pacific Beach’s Toffee flavored Peanut Butter Spread and tasted it for the first time an idea spread through my brain.  I must make Peanut Butter Toffee Chocolate Éclairs.  This stuff is amazing, addictive and down right delicious.  It’s also organic.  Plus it has 4 grams less fat than a regular peanut butter.  It’s not because they do something special to reduce the fat, it’s because they don’t add any other unnecessary ingredients.

Peanut Butter Toffee Chocolate Eclairs

These are serious yumminess.  I won’t tell you they are light and healthy.  While I did add some healthy ingredients and reduce the fat slightly, they are still a sweet treat.  You cannot eat them all no matter how much you want to.  Believe me, you will want to.  Pass them out to friends and neighbors.  You will be very popular, if you do.  Watch out, you will probably sneak a spoon full of the peanut butter and the peanut butter custard.

You may also hear the Peanut Butter Toffee Chocolate Éclairs calling your name from the refrigerator.  Their magical flavor powers will be feeding your brain messages to eat them.  Oh yes, they have magical flavor powers and are not afraid to use them.  “Eat me, Eat me, Eat me”, they will scream.  It’s OK to have a few.

Peanut Butter Toffee Chocolate Eclairs

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Yields 16

Peanut Butter Toffee Chocolate Eclairs

10 minPrep Time

25 minCook Time

1 hr, 30 Total Time

Save RecipeSave Recipe


    Pate Choux dough:
  • 1 cup water
  • 4 tablespoons unsalted butter, cut into 1⁄2-inch pieces
  • 6 tbsp. light butter, cut into ½ inch pieces
  • 3 teaspoons granulated sugar
  • ¼ teaspoon salt
  • 1/2 cup (60 grams) all-purpose flour
  • 1/2 cup (60 grams) whole wheat flour
  • 4 large eggs
  • 2 large egg whites
  • Peanut Butter Custard:
  • 1/3 cup granulated sugar or 2 tbsp. Domino Light Sugar/Stevia plus 3 tbsp. sugar
  • 2 tbsp. cornstarch
  • 1/8 tsp. kosher salt
  • 1 cup So Delicious Coconut Milk Creamer or Soy Creamer
  • 1/3 cup egg substitute
  • 1 tbsp. light butter
  • 1 tsp. pure vanilla extract
  • 1/3 cup natural peanut butter (I used Pacific Beach Toffee flavored Peanut Butter Spread)
  • Chocolate Ganache:
  • ¼ cup sugar
  • 1 tbsp. unsweetened cocoa powder
  • 1 tbsp. unsweetened dark cocoa powder
  • 2 tbsp. fat-free milk
  • 2 oz. semi-sweet chocolate, chopped


  1. For dough:
  2. For Dough: Preheat oven to 400°.
  3. Place a piece of parchment paper or silpat on a large baking sheet.
  4. In a medium saucepan over medium heat, bring water and butter to a boil.
  5. Add sugar, salt and flour. Stir with a wooden spoon until a soft ball forms.
  6. Take off the heat. Let cool for a few minutes.
  7. Beat in eggs one at a time. Beat until smooth.
  8. Place batter into a pastry bag or large Ziploc with a large opening.
  9. Pipe dough into a 3 inch log onto the parchment paper.
  10. Bake for 15 to 18 minutes.
  11. Place on a wire rack to cool.
  12. For Filling:
  13. In a medium saucepan, stir together sugar, cornstarch and salt.
  14. Gradually whisk in coconut creamer and egg substitute until smooth.
  15. Place saucepan over medium heat and bring to a boil, stirring continuously.
  16. Once at a boil, turn off the heat and stir in the butter, 1 tsp. vanilla and peanut butter.
  17. Pour custard into a glass bowl and place bowl into a bowl of ice for 15 minutes.
  18. Place plastic wrap directly onto the top of the custard and refrigerate for a few hours.
  19. For Ganache (Make only when ready to assemble):
  20. Place all ingredients into a medium microwave-safe bowl. Microwave on high in 30 seconds increments stirring after each increment until smooth.
  21. To assemble:
  22. Place peanut butter custard into a pastry bag with a medium round tip.
  23. Push tip into one end of the éclair and pipe in filling.
  24. Dip the top of the éclair into the ganache and place on a wire rack until chocolate has hardened.


Nutritional value per éclair: Cal 152/Fat 8 grams/Carbs 17 grams/Fiber 1 gram/Protein 3 grams
Happy Healthy Eating,


But wait, there’s more. Check out these deliciously, light chocolate indulgences:


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  1. I'm pretty impressed these have only 150 calories! I looooove eclairs, but I avoid them because they can be hundreds of calories, especially with a peanut butter custard. Thanks for sharing, yum!
  2. You've been featured this morning in our National Peanut Butter Lover's Day roundup over at! Come check it out! Thank you! ~Cathy~


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