Chocolate Eclairs and Profiteroles
These delicious chocolate eclairs and profiteroles are so easy to make you'll wonder why you've never made them before!

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  Serves:  per profiteroles       Print   

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Ingredients
  • 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
Instructions
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.
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!

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 173 8%
Calories from Fat 106
Total Fat 11.8g 18%
Saturated Fat 7.0g 35%
Unsaturated Fat 4.0g
   
Amount Per Serving       % Daily Value
Total Carbohydrate 14.4g 4%
Dietary Fibre 0.9g 3%
Sugars 7.8g
Protein 2.5g 5%
Cholesterol 58.2mgs 19%
Percent Daily Values based on a 2,000 calorie diet.