Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, profiteroles/eclairs. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Eclairs are made using choux pastry too! Giant Profiteroles Recipe - With Chocolate & Cream - Recipes by Warren Nash. A classic and foolproof recipe for Profiteroles served with a vanilla pastry cream and drizzled with a.
Profiteroles/Eclairs is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Profiteroles/Eclairs is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook profiteroles/eclairs using 8 ingredients and 16 steps. Here is how you can achieve that.
The ingredients needed to make Profiteroles/Eclairs:
- Prepare 115 grams plain flour
- Prepare 85 grams margarine
- Take 200 ml water
- Prepare 3 eggs, beaten
- Make ready Filling*
- Prepare 600 ml double cream
- Make ready Topping*
- Make ready 200 grams dark plain, or milk chocolate
For this Profiterole recipe we start with crisp, hollow rounds of choux pastry that are split in half and filled with vanilla ice cream. 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. Ingredients for Chocolate Profiteroles and Eclairs Recipe.
Instructions 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
Dip profiteroles and éclairs in melted chocolate and serve chilled. 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. The mildly sweet chestnut cream eclairs and profiteroles are a deliciously light dessert to have with I planned on only making eclairs, but since profiteroles use the same pate a choux recipe and I was. ⬇ Download profiteroles - stock vectors and illustrations in the best photography agency ✔ reasonable prices ✔ millions of high quality and royalty-free stock Profiteroles - stock vectors and illustrations. Profiteroles are round; about the shape of a golf ball.
So that is going to wrap it up for this exceptional food profiteroles/eclairs recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
