Profiteroles & Chocolate Eclairs

Nadia Naziri
Mar 10, 2021
2 min read

Updated: Apr 8, 2021

Recipe By Nadia Naziri

Both Profiteroles and Eclairs are made using Choux Pastry (pronounced shoe pastry)

Choux Pastry:

Ingredients

250ml Water

100g Butter

125g Plain Flour

4 eggs (approx)

pinch of salt abd sugar

Method

Bring the water, sugar, salt and butter to boil.
Add the seived flour and mux.
Return to the heat and stir continously until the mixture leaves the sides of the pan
Remove from heat and allow to cool.
Gradually add one egg at a time, beating well (do not add all the eggs at once, check the consistency as you go )
The mixture may not take all the eggs. It should be soft but retain its shape if piped.
Place the Choux into a piping bag with a 1cm plain nozzle.
To make eclairs pipe into 8cm lengths.
Profiteroles need to be piped onto a lined baking tray, into approx walnut size balls.
Bake at 180-190C, cooking time will vary between 20 - 30 min.
The Choux will be dry and hollow in the middle when ready, you can lightly tab to check if it sounds hollow.

Chocolate Sauce

Ingredients:

175g double cream

40g butter

225g chocolate, chopped

Method:

Bring the cream and butter to simmer
Add the chocolate, stir until melted and the sauce is smooth

Chantilly Cream for filling:

300ml double cream

4 Tbs castor sugar

Vanilla extract

Beat the cream will soft peaks are formed, add the castor sugar and vanilla and mix well.

Assembly:

You can cut the Choux pastry and fill the cream. Or if you want to fill in them, make a hole then using piping bag fill in the Chantilly cream.

Dip each pastry upside down in the melted chocolate

Arrange them on serving dish and enjoy delicious Profiteroles and Chocolate Eclairs!! :)

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