Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, profiteroles/eclairs. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Profiteroles/Eclairs is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Profiteroles/Eclairs is something which I’ve loved my whole life.
Fill a piping bag fitted with a large plain tip with the choux paste. For the choux pastry, bring the milk, water, butter, sugar and salt up to a full simmer over medium high heat. Reduce the heat to low and stir in the flour with a wooden spoon, stirring vigorously until the dough "cleans" the sides.
To get started with this particular recipe, we have to first prepare a few components. You can have profiteroles/eclairs using 8 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make Profiteroles/Eclairs:
- Make ready 115 grams plain flour
- Make ready 85 grams margarine
- Get 200 ml water
- Take 3 eggs, beaten
- Get Filling*
- Take 600 ml double cream
- Prepare Topping*
- Get 200 grams dark plain, or milk chocolate
Pastry can be frozen after being cooled. When defrosted return to the oven to crisp if required. Unfilled pastries can be frozen for up to two months. For eclairs top with chocolate and fill with cream.
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
For profiteroles top with chocolate and fill with custard or vanilla cream. Perfect authentic Vegan Eclairs coming right up behind the more recent Vegan Cannoli recipe giving classic pastry a fresh revival~ vegan style!. I cannot be more excited to share this recipe with you all! Since any one who knows anything about pastry knows that pate a choux dough is a very egg rich dough that relies heavily on those eggs to bake up into hollow shells of pastry art that can. The dough is now ready to be used to make éclairs, cream puffs, profiteroles, or any other recipe calling for choux paste.
So that’s going to wrap it up with this special food profiteroles/eclairs recipe. Thank you very much for your time. I am confident that you can 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!
