Peanut Butter-Chocolate Eclairs

• 12 cup butter or 12 cup margarine
• 1 tablespoon sugar
• 1 cup all-purpose flour
• 4 large eggs
• 2 large eggs
• 2 egg yolks
• 12 cup sugar
• 13 cup cornstarch
• 2 cups half-and-half
• 13 cup creamy peanut butter
• 2 teaspoons vanilla extract
• 1 cup semisweet chocolate morsel
• 14 cup whipping cream
• 2 tablespoons butter, softened

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

butter, sugar, flour, eggs, eggs, egg yolks, sugar, cornstarch, peanut butter, vanilla, semisweet chocolate morsel, whipping cream, butter

Taken from www.food.com/recipe/peanut-butter-chocolate-clairs-358097 (may not work)