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Profiteroles/Eclairs

Before you jump to Profiteroles/Eclairs recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn't Need To Be Difficult.

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We hope you got benefit from reading it, now let's go back to profiteroles/eclairs recipe. To make profiteroles/eclairs you need 8 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to prepare Profiteroles/Eclairs:

Use 115 grams of plain flour.
Provide 85 grams of margarine.
Get 200 ml of water.
Provide 3 of eggs, beaten.
Take of Filling*.
Get 600 ml of double cream.
Provide of Topping*.
Prepare 200 grams of dark plain, or milk chocolate.

Steps to make Profiteroles/Eclairs:

Pre heat oven to 200°c or gas mark 7.
Melt the water and butter in a pan and bring to the boil..
Remove from heat and add the flour stiring until mixture forms a dough and leaves the side of the pan.
Remove from heat and allow dough to cool.
Add to a low heat stirring for approximately 1minute.
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.
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).
Bake for 20-25 minutes until puffed and golden brown.
Remove from oven and quickly poke a hole in the bottom of each profiterole/eclair to let out steam.
Return to the oven for a further 5-10 minutes.
Whip the double cream and spoon into a piping bag.
Remove from oven and allow to cool.
Melt the chocolate in a bowl over a shallow pan of water.
Pipe cream into the bottom and set to one side.
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..
Set aside for chocolate to harden and serve.

But choux's versatility makes it useful for savory preparations like gougeres and even French gnocchi. 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. A classic and foolproof recipe for Profiteroles served with a vanilla pastry cream and drizzled with a.

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