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Profiteroles/eclairs Recipe

Profiteroles/Eclairs Recipe
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Serving : 6
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Prepare the ingredients before making Profiteroles/Eclairs in your home. Then, follow these steps below to serve Profiteroles/Eclairs for your family or friends.

Ingredients: Profiteroles/Eclairs

  • 115 grams plain flour
  • 85 grams margarine
  • 200 ml water
  • 3 eggs, beaten
  • Filling
  • 600 ml double cream
  • Topping
  • 200 grams dark plain, or milk chocolate

How to Make Profiteroles/Eclairs

If you have prepared the ingredients needed, now time to start cooking. There are 16 steps you must follow to make Profiteroles/Eclairs in your home by yourself.

    Step 1
  • Pre heat oven to 200°c or gas mark 7
  • Step 2
  • Melt the water and butter in a pan and bring to the boil.
  • Step 3
  • Remove from heat and add the flour stiring until mixture forms a dough and leaves the side of the pan
  • Step 4
  • Add to a low heat stirring for approximately 1minute
  • Step 5
  • Remove from heat and allow dough to cool
  • Step 6
  • 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
  • Step 7
  • 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)
  • Step 8
  • Bake for 20-25 minutes until puffed and golden brown
  • Step 9
  • Remove from oven and quickly poke a hole in the bottom of each profiterole/eclair to let out steam
  • Step 10
  • Return to the oven for a further 5-10 minutes
  • Step 11
  • Remove from oven and allow to cool
  • Step 12
  • Whip the double cream and spoon into a piping bag
  • Step 13
  • Pipe cream into the bottom and set to one side
  • Step 14
  • Melt the chocolate in a bowl over a shallow pan of water
  • Step 15
  • 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.
  • Step 16
  • Set aside for chocolate to harden and serve
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