Eclair profiterole

Eclair & Profiterole

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.

Tips:

  1. Make sure to use unsalted butter and add salt separately, it will give a texture your choux pastry. 
  2. Pipe them equally and smoothly to get the smooth finish.
  3. 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.
  4. At home bake them at 190 C but in commercial oven bake them at 185 C.
  5. 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.

Ingredients

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

List 3,

  • Double cream  500 g 

Directions

  1. In a heavy based saucepan heat the water with the butter until melted.
  2. When melted increase the heat and bring it to the boil.
  3. When boiling add the flour and salt and beat the mixture until it forms a ball in the centre of the pan.
  4. Add the eggs to the mixture one by one beating vigorously until smooth after each egg.
  5. Beat until cool.
  6. Pipe out onto a non stick sheet and bake at 190 C until golden and crisp almost 17-20 minutes.
  7. Prick with a skewer to release steam.
  8. Transfer to a cooling wire to cool completely.
  9. Cut from middle and fill with whipped cream.
  10. For Chocolate ganache, heat cream until scalding point ,Turn off the heat add in butter and chocolate, mix well.
  11. Cover the eclairs and profiterole with the chocolate ganache.

Picture Directions,

For choux pastry

Eclair profiterole
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In a pan add butter ,salt and water. Turn on the heat.
Eclair profiterole
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When it comes to first boil
Eclair profiterole
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Add in all flour at once.
Eclair profiterole
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Quickly mix it until it comes together and form a ball in middle of the pan. Keep string for 10 seconds on medium heat.
Eclair profiterole
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Now put this dough in stand mixer. Run it for few seconds then start adding eggs 1 by 1. At first you will feel it is not mixing but at end it will come together.
Eggs quantity will depend on your flour brand. It could be 4-5 or 6 🙂
Eclair profiterole
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It should be of thick dropping consistency. Now run the mixer until its cool, almost 3-4 more minutes.
Eclair profiterole
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Fill it in a piping bad fitted with a round nozzle.
Eclair profiterole
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Pipe drops for profiterole and long for eclairs keeping some space in between.
Eclair profiterole
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Dip your finger in water and press lightly the tops.
It is an important step because if you don’t do it, the tops can burn in oven. Now bake them in a preheated oven at 190 C for 17 to 20 minutes or until crisp and golden.
Eclair profiterole
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Take out prick them from bottom with a skewer to release steam.
Eclair profiterole
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Transfer to a wire rack. Let them cool completely.
Eclair profiterole
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Cut from middle, First coat the tops with chocolate ganache then fill inside with whipped cream. Cover with chocolate coated tops. (Chocolate ganache recipe is given below)
Eclair profiterole
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Eclair profiterole
Eclair profiterole
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Eclair profiterole
Eclair profiterole
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Eclair profiterole  

Chocolate ganache for coating Eclairs and Profiterole

Chocolate ganache
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Heat cream until scalding point. Do not boil.
Chocolate ganache
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Take it off the heat and add in chocolate and butter.
Chocolate ganache
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Mix well, Chocolate ganache is ready.

 

 

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