Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, profiteroles/eclairs. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Profiteroles/Eclairs is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Profiteroles/Eclairs is something that I’ve loved my entire life.

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. They are crispy, light and delicious…and very easy to prepare.. Fill a piping bag fitted with a large plain tip with the choux paste.

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

The ingredients needed to make Profiteroles/Eclairs:

1. Take 115 grams plain flour
2. Prepare 85 grams margarine
3. Make ready 200 ml water
4. Prepare 3 eggs, beaten
5. Take Filling*
6. Make ready 600 ml double cream
7. Take Topping*
8. Make ready 200 grams dark plain, or milk chocolate

Here's all you need to make Choux pastry - eggs, butter, water. The recipe is the same it's just the way you pipe the The same easy choux pastry batter makes the light and airy confections we know as cream puffs, and chocolate éclairs. Cream puffs, round and fat, are filled with whipped cream and dusted with a blizzard of confectioners' sugar. Profiteroles are easier to make than they look.

Steps 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

Salted caramel adds a touch of luxury to the choux buns for a dinner-party dessert. Recipe from NAC restaurant in London. Try our other caramel recipes for baking here. Same batter (pate a choux), different shape and different baking times. Profiteroles are round; about the shape of a golf ball.

So that’s going to wrap it up with this exceptional food profiteroles/eclairs recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!