Profiteroles/Eclairs. Eclairs are made using choux pastry too! Giant Profiteroles Recipe - With Chocolate & Cream - Recipes by Warren Nash. Profiteroles •Èclairs• Croquembouche -trabajamos bajo pedido- •martes a sábado• 🛵 en toda CARACAS 🇻🇪 👩🏻‍🍳 Verónica Gómez Escríbeme 👇🏼.

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 impressive and tasty. You can Cook Profiteroles/Eclairs using 8 ingredients and 16 steps. Here is how you cook that.

Ingredients of Profiteroles/Eclairs

It's 115 grams of plain flour.
It's 85 grams of margarine.
Lets Go Prepare 200 ml of water.
Lets Go Prepare 3 of eggs, beaten.
Lets Go Prepare of Filling*.
It's 600 ml of double cream.
It's of Topping*.
Lets Go Prepare 200 grams of dark plain, or milk chocolate.

Profiteroles (also known as Cream Puffs) and Éclairs are pastries made from a dough known as Choux dough, which is piped, baked and then filled with cream and covered with 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/Eclairs instructions

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.

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. A classic and foolproof recipe for Profiteroles served with a vanilla pastry cream and drizzled with a. Most relevant Best selling Latest uploads. Our signature eclairs is back and ready for order ❤️ Do you need something sweet to accompany your afternoon?