Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, profiteroles/eclairs. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Eclairs are made using choux pastry too! Giant Profiteroles Recipe - With Chocolate & Cream - Recipes by Warren Nash. A classic and foolproof recipe for Profiteroles served with a vanilla pastry cream and drizzled with a.

Profiteroles/Eclairs is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Profiteroles/Eclairs is something which I have loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can have profiteroles/eclairs using 8 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Profiteroles/Eclairs:

1. Take 115 grams plain flour
2. Get 85 grams margarine
3. Prepare 200 ml water
4. Prepare 3 eggs, beaten
5. Make ready Filling*
6. Take 600 ml double cream
7. Make ready Topping*
8. Get 200 grams 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. Ingredients for Chocolate Profiteroles and Eclairs Recipe. Dip profiteroles and éclairs in melted chocolate and serve chilled.

Instructions to make Profiteroles/Eclairs:

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

Profiteroles are round; about the shape of a golf ball. Eclairs are long and roughly oval-shaped, about the size of my glasses case. Both are dead-easy to make and are very im. The mildly sweet chestnut cream eclairs and profiteroles are a deliciously light dessert to have with I planned on only making eclairs, but since profiteroles use the same pate a choux recipe and I was. Profiteroles are the ultimate impressive pud.

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