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Eclairs are cakes that are much favored by the general public, became as éclair a hollow texture and are soft on the inside. Mocaf is flour has been modified by fermentation, and has characteristics similar to wheat flour. This reseacrh used a variety of peanuts flour such as cowpeas, red bens and mung beans as protein and fiber source. The variety of nuts added aims to encrease the nutritional content of eclairs. This research was purposed to determine the chemical and sensory characteristics of eclairs which are high in protein and fiber and to determine consumer preferences from the comparison of mocaf and wheat flour with various types of peanut flour. The experimental design used was a Completely Randomized Design (CRD) with two factors, the first factor was the ratio of mocaf flour and wheat flour 9:1, 8:2, 7:3, the second factor was the variety of species of beans, cowpeas, red beans, mung beans. The results showed that the protein content was the highest, in the mocaf and wheat flour of 7:3 with a protein content of 8.50%. the eclairs formulation with the highest fiber content was found in a 9:1 ratio of mocaf flour and wheat flour with variety types of mung beans flour with a fiber content of 9.94%. The formulation of the ratio of mocaf flour : wheat flour 7:3 with variety species is the most preferred formula overall with an overall preference level of 3.67. Eclairs with the addition of peanut flour has the potential to increase product protein.

Éclair is a type of processed pastry made from flour, water, butter, and eggs that has a cavity in the center which is generally filled with vla filling. The purpose of this research is 1) To determine the public acceptance of peanut shell powder substitution products for making éclairs. 2) To determine the best formula for utilizing peanut shell powder as a substitute in making éclairs. The research methods used are literature, documentation, experiments, and sensory evaluation. experiments in this study were performed 4 times. The results showed that the most preferred éclair product was the product with formula B, that is, éclair with an 8% substitution of groundnut shell powder. Based on sensory evaluation, the best éclair recipe was found to be 138g wheat flour, 6g groundnut shell powder, 100g margarine, 2g salt, 250 ml water, and 2 eggs. Suggestions given include: 1) More research needs to be done to test the nutritional content of the éclair. 2) Further research is needed so that groundnut shell powder can be used as an additional ingredient for various other dishes. 3) Give special treatment to groundnut shell powder when buying, by sifting again, so that it does not leave a jagged texture..