A profiterole, cream puff, or chou à la crème is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream. The puffs may be decorated or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar.
An éclair is an oblong pastry made with choux pastry filled with a cream and topped with chocolate icing. The dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside.
- Make sure to use unsalted butter and add salt separately, it will give a texture your choux pastry.
- Pipe them equally and smoothly to get the smooth finish.
- Eggs quantity may vary due to different brands flour. I used 5 eggs in it, but start with 4 eggs then you can add up to 6 eggs, according to consistency of batter.
- At home bake them at 190 C but in commercial oven bake them at 185 C.
- You can freeze them after baking. When needed, take out and keep them in hot oven directly from freezer, they will be crisp and fresh as freshly made.
List 1 for choux pastry
- Water 1/2 pint
- Unsalted butter 4-1/2 oz
- Strong white flour 6 oz
- Salt a pinch
- Whole eggs 4-5
List 2 for chocolate ganace
- Double cream 200 g
- Dark chocolate 200 g
- Butter 2 tbsp
- Double cream 500 g
- In a heavy based saucepan heat the water with the butter until melted.
- When melted increase the heat and bring it to the boil.
- When boiling add the flour and salt and beat the mixture until it forms a ball in the centre of the pan.
- Add the eggs to the mixture one by one beating vigorously until smooth after each egg.
- Beat until cool.
- Pipe out onto a non stick sheet and bake at 190 C until golden and crisp almost 17-20 minutes.
- Prick with a skewer to release steam.
- Transfer to a cooling wire to cool completely.
- Cut from middle and fill with whipped cream.
- For Chocolate ganache, heat cream until scalding point ,Turn off the heat add in butter and chocolate, mix well.
- Cover the eclairs and profiterole with the chocolate ganache.
For choux pastry
Chocolate ganache for coating Eclairs and Profiterole