For the shells:

In a saucepan over low heat, melt the butter with the water stirring occasionally with a wooden spoon.

Once melted, raise heat and bring to a boil,

Immediately remove from heat and beat in the flour with a wooden spoon.

Place back over medium heat and cook for one minute more.

Place dough in the bowl of a stand mixer and beat with paddle attachment for four minutes at medium speed.

Add in the eggs, three tablespoons at a time making sure they're mixed well before adding more.

Once the dough is elastic and all the egg is mixed in, it's complete.

you can store it in the fridge in an air tight container for up to three days. OR:

Preheat oven to 400

Using a pastry bag, pipe dough into log shapes that are 1" by 4" on parchment.

Gently brush with beaten egg, careful not to let any drip off edges.

Place in the lower third of the oven for 20 minutes.

Rotate to upper third of oven, and reduce the heat to 350

Bake 20 min.

Reduce heat to 325 and bake an additional 10.

Allow to cool and slice open.

Spread jam in center.

Mix the peanut butter, powdered sugar and milk to form a frosting.

Spread over each filled eclair.