Profiteroles (Eclairs)
Equipment
Ingredients
Cream
milk (cold)
960 ml
sugar (granulated)
200 g
flour (all_purpose)
40 g
starch (corn)
20 g
egg (whole)
1 piece
whipped cream mix (powder)
1 package
Choux Pastry
butter (unsalted)
125 g
water (cold)
360 ml
flour (all_purpose)
160 g
vanilla (powder)
1 package
egg (whole)
4 piece
Topping
chocolate (dark)
200 g
Instructions
Prepare the cream base
Combine milk, sugar, flour, starch and egg in a saucepan.
Cook the cream
Cook over medium heat, stirring constantly until thickened.
Cool the cream
Remove from heat, transfer to a bowl and cover with cling film to cool.
Boil butter and water
Place butter and water in a pot and bring to a boil.
Add flour and vanilla
Add flour and vanilla, stir vigorously and cook 2-3 minutes.
Cool the dough
Remove from heat and let cool for 10 minutes.
Add eggs one by one
Beat eggs into the cooled dough one at a time until fully incorporated.
Prepare piping bag
Transfer dough to a zip-lock bag and seal.
Pipe the dough
Line baking sheet with parchment and pipe dough into strips.
Smooth edges
Dip finger in water and smooth edges of dough strips.
Bake the choux
Bake in preheated 180 °C oven for 35 minutes.
Cool the shells
Remove baked shells from oven and let cool completely.
Whip the cream
Add whipped cream mix to cooled pastry cream and whip until fluffy.
Fill the shells
Slice cooled shells in half and pipe cream into each.
Dip in chocolate
Melt chocolate using bain-marie and dip tops of filled eclairs.
Decorate and serve
Garnish as desired and serve.
Original recipe
Storage
Store unfilled shells in an airtight container. Fill just before serving for best texture.
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