Flopproof

Chocolate Eclair Profiteroles

Classic choux pastry profiteroles filled with sweetened whipped cream and topped with a rich chocolate glaze.

Serves 4 · Metric units · Prep 30 min · Cook 35 min

Ingredients

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.