Eclairs and Profiteroles
Choux pastry. I made it last when I was studying Confectionery in college. That was gods knows how many decades ago. Then, last week, I was suddenly craving them, so decided to take the effort to make them at home. They turned out fabulously and were wiped out by the family in no time.
These take a little patience and a tiny bit of effort, but it’s all worth it! Make these for a high tea or simply as an indulgent family dessert!
I have nothing else to say today but show you pictures and share the recipe.
- 100 gms. maida
- Pinch of salt
- 75 gms. butter
- 150 ml. water
- 3 +1 eggs
- 1 cup whipping cream
- 1 tbsp. icing sugar, sieved
- ½ tsp. vanilla extract
- ¼ cup dark chocolate, chopped
- 3 tbsp. heavy cream
- Sieve the flour and salt in a bowl.
- Place the water and butter in a saucepan and bring to a boil. Remove from heat immediately and add the flour. Beat with a wooden spoon until smooth.
- Return to medium heat and stir for a minute. Remove and cool momentarily.
- Meanwhile, beat the 3 eggs.
- Add the beaten eggs to the flour mixture in 4 batches, beating well with each addition. The mixture should be smooth and glossy.
- Preheat the oven to 220 degrees centigrade. Line a baking tray with parchment.
- Pipe the dough into fingers. If making profiteroles, pipe into little mounds.
- Beat the leftover egg and brush the eclairs lightly.
- Bake in the preheated oven for 10 minutes. Then, reduce the temperature to 200 degrees and bake for another 15-20 mins. or until golden.
- Remove from the oven and using a knife, make a hole or slit along the side of the éclair. If making profiteroles, pierce a hole at the base using a knitting needle or skewer. Return to the oven for a further minute to dry completely.
- Meanwhile, whip the cream with the icing sugar and vanilla.
- Pipe the whipped cream into each éclair.
- Make a ganache by simply microwaving the chocolate and cream together. Stir to mix to a smooth paste. Spoon the ganache on the eclairs.
- Serve cold.