Chocolate Eclairs and Profiteroles
Author: m45X2Y4V4WA
These delicious chocolate eclairs and profiteroles are so easy to make you'll wonder why you've never made them before!
  • Makes 10 profiteroles or 4 eclairs
For the choux pastry
  • 150 ml (5 fl oz) water
  • 65 g (2½ oz) plain flour
  • 50 g (2 oz) butter
  • 2 eggs, beaten
For the filling and topping
  • 200 ml (7 fl oz) double or thick cream
  • 100 g (3½ oz) dark or milk chocolate
  • 4 tbsp icing (confectioner's) sugar
To make the choux pastry
  1. Put the water and butter in a pan and heat gently to boiling point.
  2. As soon as it starts to boil, remove the pan from the heat and add in the flour. Mix vigorously with a wooden spoon until the dough becomes a smooth paste.
  3. Add the egg a little at a time, beating well between each addition, until the dough becomes glossy and drops reluctantly off a spoon. You may not need all the egg.
To make the eclair & profiterole pastries
  1. Place some lightly buttered baking paper on a baking sheet and place the dough in a piping bag or syringe.
  2. Using a nozzle size of at least 1 cm (½") pipe out walnut-sized pieces of dough (for profiteroles) or 4" (20 cm) sausages of dough (for eclairs) onto the baking paper.
  3. Bake in the oven at 200°C for 15 minutes. Turn the oven down to 170°C and bake for a further 10 minutes.
  4. Remove the pastries from the oven and using a skewer poke a hole in the bottom of the profiteroles or pass the skewer longways through the eclairs.
  5. Return the pastries to the oven for a further 5 minutes at 170°C to remove the last of the steam.
  6. Remove from the oven and place on a wire rack to cool.
To finish
  1. Whisk together the cream and sugar until firm.
  2. Place the cream in a piping bag or syringe. Inject cream into the pastry cases through the hole you made with the skewer.
  3. Melt the chocolate in a bowl over a pan of boiling water.
  4. Dip the pastries into the chocolate or paint the chocolate onto the pastries with a small brush.
  5. Place the pastries in the 'fridge for about 20 minutes to harden the chocolate before serving.
Calories: 173 Fat: 11.8 Sugar: 7.8 Fiber: 0.9 Protein: 2.5 Cholesterol: 58.2
Titli's Tips
I find that dark chocolate is better as it complements the sweetness of the cream. The pastries are best stored in the 'fridge or eaten IMMEDIATELY!
Recipe by Titli's Busy Kitchen at