Chocolate Éclairs and Profiteroles
Chocolate Éclairs and Profiteroles! Made from the same ingredients, these beloved desserts are ones you will make time and time again!
Ingredients
Choux (Éclairs)
- 200ml water
- 85g butter
- 115g plain flour
- pinch salt
- 3 medium free-range eggs
Filling (Éclairs)
- 450ml double cream, whipped
To top (Éclairs)
- 200g melted chocolate
- 200g icing sugar, sifted
- 100ml hot water
Choux (Profiteroles)
- 200ml water
- 85g butter
- 115g plain flour
- pinch salt
- 3 medium free-range eggs
Filling (Profiteroles)
- 450ml double cream, whipped
To decorate
- 200g melted chocolate
- 50ml water
- 50g caster sugar
- Knob of butter
Method
Éclairs method
- Preheat the oven to 200°C. Line a baking tray with greaseproof paper.
- Heat the water and butter in a saucepan until the butter has melted.
- Beat in the flour and salt until the mixture is smooth, then continue to cook for 2-3 mins. Put the mixture into a kitchen aid with a k attachment and beat in the eggs, one at a time, until smooth and glossy.
- Set aside to cool, then spoon the dough into a piping bag fitted with a medium size plain nozzle.
- Pipe 8 x 12 cm long lines onto a lined baking sheet. Bake for 30 mins until golden and crispy. Cool.
- Fill the pastries with cream.
- Beat together the chocolate, icing sugar and hot water until glossy. Dip each éclair in and serve.
Profiteroles Method
- Preheat the oven to 200°C. Line a baking tray with greaseproof paper.
- Heat the water and butter in a saucepan until the butter has melted.
- Beat in the flour and salt until the mixture is smooth, then continue to cook for 2-3 mins. Put the mixture into a kitchen aid with a k attachment and beat in the eggs, one at a time, until smooth and glossy.
- Set aside to cool, then spoon the dough into a piping bag fitted with a medium size plain nozzle.
- Pipe 3 cm circles onto a lined baking sheet. Bake for 15 mins until golden and crispy. Cool.
- Fill the pastries with cream.
- Heat the sugar and water, then add the chocolate. Once melted, finish with butter then drizzle over the profiteroles.
Ingredients
Choux (Éclairs)
- 200ml water
- 85g butter
- 115g plain flour
- pinch salt
- 3 medium free-range eggs
Filling (Éclairs)
- 450ml double cream, whipped
To top (Éclairs)
- 200g melted chocolate
- 200g icing sugar, sifted
- 100ml hot water
Choux (Profiteroles)
- 200ml water
- 85g butter
- 115g plain flour
- pinch salt
- 3 medium free-range eggs
Filling (Profiteroles)
- 450ml double cream, whipped
To decorate
- 200g melted chocolate
- 50ml water
- 50g caster sugar
- Knob of butter
Method
Éclairs method
- Preheat the oven to 200°C. Line a baking tray with greaseproof paper.
- Heat the water and butter in a saucepan until the butter has melted.
- Beat in the flour and salt until the mixture is smooth, then continue to cook for 2-3 mins. Put the mixture into a kitchen aid with a k attachment and beat in the eggs, one at a time, until smooth and glossy.
- Set aside to cool, then spoon the dough into a piping bag fitted with a medium size plain nozzle.
- Pipe 8 x 12 cm long lines onto a lined baking sheet. Bake for 30 mins until golden and crispy. Cool.
- Fill the pastries with cream.
- Beat together the chocolate, icing sugar and hot water until glossy. Dip each éclair in and serve.
Profiteroles Method
- Preheat the oven to 200°C. Line a baking tray with greaseproof paper.
- Heat the water and butter in a saucepan until the butter has melted.
- Beat in the flour and salt until the mixture is smooth, then continue to cook for 2-3 mins. Put the mixture into a kitchen aid with a k attachment and beat in the eggs, one at a time, until smooth and glossy.
- Set aside to cool, then spoon the dough into a piping bag fitted with a medium size plain nozzle.
- Pipe 3 cm circles onto a lined baking sheet. Bake for 15 mins until golden and crispy. Cool.
- Fill the pastries with cream.
- Heat the sugar and water, then add the chocolate. Once melted, finish with butter then drizzle over the profiteroles.
