How to Make Tasty Profiteroles/Eclairs

Profiteroles/Eclairs. Eclairs are made using choux pastry too! Profiteroles Eclairs Profiterole Tower Dog Food Recipes Dessert Recipes Chocolate Dreams Food Stations Cake Tasting Christmas Desserts. A classic and foolproof recipe for Profiteroles served with a vanilla pastry cream and drizzled with a.

For this Profiterole recipe we start with crisp, hollow rounds of choux pastry that are split in half and filled with vanilla ice cream. Most people associate choux with pastries like eclairs, profiteroles, and beignets. But choux's versatility makes it useful for savory preparations like gougeres and even French gnocchi. You can cook Profiteroles/Eclairs using 8 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Profiteroles/Eclairs

1. Prepare 115 grams of plain flour.
2. It's 85 grams of margarine.
3. Prepare 200 ml of water.
4. Prepare 3 of eggs, beaten.
5. You need of Filling*.
6. You need 600 ml of double cream.
7. It's of Topping*.
8. Prepare 200 grams of dark plain, or milk chocolate.

These delicious chocolate eclairs and profiteroles are so easy to make you'll wonder why you've never made them before! You may not need all the egg. To make the eclair & profiterole pastries. Profiteroles are the ultimate impressive pud.

Profiteroles/Eclairs instructions

1. Pre heat oven to 200°c or gas mark 7.
2. Melt the water and butter in a pan and bring to the boil..
3. Remove from heat and add the flour stiring until mixture forms a dough and leaves the side of the pan.
4. Remove from heat and allow dough to cool.
5. Add to a low heat stirring for approximately 1minute.
6. Add the beaten eggs to the dough a little at a time beating well until the dough is smooth and glossy and is of dropping consistency.
7. Pipe 30 balls or 15 eclairs shapes of the dough onto a baking tray lined with baking paper. (Leave space between each to allow for rising).
8. Bake for 20-25 minutes until puffed and golden brown.
9. Remove from oven and quickly poke a hole in the bottom of each profiterole/eclair to let out steam.
10. Return to the oven for a further 5-10 minutes.
11. Whip the double cream and spoon into a piping bag.
12. Remove from oven and allow to cool.
13. Melt the chocolate in a bowl over a shallow pan of water.
14. Pipe cream into the bottom and set to one side.
15. Once melted dip the top of the profiterole into the melted chocolate and coat well or if eclair shaped use a spatula to spread a rectangle shape of chocolate on the top..
16. Set aside for chocolate to harden and serve.

We've got step-by-step recipes and technique videos to help you produce profiteroles that are as light as air. Our signature eclairs is back and ready for order ❤️ Do you need something sweet to accompany your afternoon? Place milk, water and butter in a saucepan over medium heat until butter has melted. Ingredients for Chocolate Profiteroles and Eclairs Recipe. Dip profiteroles and éclairs in melted chocolate and serve chilled.