AI-generated imageChocolate Eclair Profiteroles
by Flop Proof Chef
Classic choux pastry profiteroles filled with sweetened whipped cream and topped with a rich chocolate glaze.
AI technique check
AI technique check — Looks sound The recipe is solid and uses correct ratios for the choux pastry. The baking temperature and drying method are excellent. There is a minor risk of the chocolate seizing during the glaze preparation, and the choux paste could benefit from a brief drying step on the stove, but a competent cook will easily succeed with this recipe. Informational notes (not blocking): • [Medium] Method: Melting 225g of chocolate with only 2 tablespoons of water carries a high risk of seizing the chocolate, turning it into a clumpy paste. It is safer to melt the chocolate and butter together without water, or replace the water with cream to make a proper ganache. • [Low] Method: Step 2 omits returning the flour-water-butter mixture to the heat to 'dry out' the paste before cooling. While not fatal, cooking the paste for 1-2 minutes until it forms a film on the bottom of the pan improves the rise and structure of the profiteroles.
This is an AI-generated technique check, not a guarantee of results.
Ingredients
⚠ Lower measurement precision: This recipe has 1 precision-critical ingredient without a weight. Baking results are more reliable when these are given in grams.
- butter85 g
- water220 ml
- plain flour, well sifted105 g
- salt1 pinch
- eggs, beaten3
- cream, whipped570 ml
- sifted icing sugar15 ml
- plain chocolate, chopped225 g
- butter15 g
- water30 ml
Method
- 1
Put the butter and water into a heavy saucepan. Heat slowly to melt the butter then turn up the heat and bring up to the boil.
- 2
In a separate bowl sieve the flour and salt then add it to the saucepan and remove the saucepan from the heat. Beat the mixture hard with a wooden spoon as it is going to get thick very quick.
- 3
Spread the paste on a plate to cool to room temperature. The flatter the plate, the quicker the mixture will cool.
- 4
Beat the eggs in a separate bowl.
- 5
When the mixture is no longer hot, return it to the saucepan and add the beaten eggs mixture little at a time, until it is soft, shiny and smooth. The mixture should be of dropping consistency (it falls off the spoon reluctantly).
- 6
Preheat the oven to 200°C (400°F).
🌡 200°C - 7
Put teaspoons of choux mixture on a lightly greased baking sheet, about 4 cm (1.5 in) apart. Pat down any spikes using a damp finger.
- 8
Bake for 20 to 30 minutes until the profiteroles puff up and become fairly brown and firm.
🌡 200°C⏱ 25 min - 9
Using a skewer, make a hole the size of a pea in the base of each profiterole and return to the oven placed upside down on the baking sheet for 5 minutes to allow the inside to dry out.
🌡 200°C⏱ 5 min - 10
Leave to cool completely on a wire rack.
- 11
When cool, put the sweetened cream (whipped cream mixed with icing sugar) into a piping bag fitted with a small plain nozzle. Pipe the cream into the profiteroles through the holes made by the skewer, until well filled.
- 12
Put the chocolate, butter and water in a heatproof bowl set over, not in, a saucepan of steaming water and leave until melted. Dip the tops of the profiteroles in the melted chocolate, then allow to cool.
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