Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, profiteroles/eclairs. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Profiteroles/Eclairs is one of the most favored of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Profiteroles/Eclairs is something which I have loved my entire life. They are nice and they look wonderful.
Eclairs are made using choux pastry too! A profiterole (French: [pʁɔfitʁɔl]), cream puff (US), or chou à la crème (French: [ʃu a la kʁɛm]) is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. For this Profiterole recipe we start with crisp, hollow rounds of choux pastry that are split in half and filled with vanilla ice cream. Profiteroles •Èclairs• Croquembouche -trabajamos bajo pedido- •martes a sábado• 🛵 en toda CARACAS 🇻🇪 👩🏻🍳 Verónica Gómez Escríbeme 👇🏼.
To get started with this particular recipe, we must prepare a few ingredients. You can have profiteroles/eclairs using 8 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make Profiteroles/Eclairs:
- Take 115 grams plain flour
- Get 85 grams margarine
- Take 200 ml water
- Make ready 3 eggs, beaten
- Take Filling*
- Prepare 600 ml double cream
- Get Topping*
- Get 200 grams dark plain, or milk chocolate
Profiteroles (also known as Cream Puffs) and Éclairs are pastries made from a dough known as Choux dough, which is piped, baked and then filled with cream and covered with chocolate. Profiteroles are the ultimate impressive pud. We've got step-by-step recipes and technique videos to help you produce profiteroles that are as light as air. Most people associate choux with pastries like eclairs, profiteroles, and beignets.
Steps to make Profiteroles/Eclairs:
- Pre heat oven to 200°c or gas mark 7
- Melt the water and butter in a pan and bring to the boil.
- Remove from heat and add the flour stiring until mixture forms a dough and leaves the side of the pan
- Remove from heat and allow dough to cool
- Add to a low heat stirring for approximately 1minute
- Add the beaten eggs to the dough a little at a time beating well until the dough is smooth and glossy and is of dropping consistency
- Pipe 30 balls or 15 eclairs shapes of the dough onto a baking tray lined with baking paper. (Leave space between each to allow for rising)
- Bake for 20-25 minutes until puffed and golden brown
- Remove from oven and quickly poke a hole in the bottom of each profiterole/eclair to let out steam
- Return to the oven for a further 5-10 minutes
- Whip the double cream and spoon into a piping bag
- Remove from oven and allow to cool
- Melt the chocolate in a bowl over a shallow pan of water
- Pipe cream into the bottom and set to one side
- Once melted dip the top of the profiterole into the melted chocolate and coat well or if eclair shaped use a spatula to spread a rectangle shape of chocolate on the top.
- Set aside for chocolate to harden and serve
We've got step-by-step recipes and technique videos to help you produce profiteroles that are as light as air. Most people associate choux with pastries like eclairs, profiteroles, and beignets. But choux's versatility makes it useful for savory preparations like gougeres and even French gnocchi. These delicious chocolate eclairs and profiteroles are so easy to make you'll wonder why you've never made them before! You may not need all the egg.
So that’s going to wrap this up for this special food profiteroles/eclairs recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
