Chocolate eclairs are a delightful combination of choux pastry filled with a pastry cream and topped with chocolate. If you have never made choux pastry before relax it is easy to make and most people get it right first time.
Profiteroles are made in the exact same way as eclairs but piped a different shape the video covers both. You can make some of each in the same batch. Choux pastry is best consumed on the day it is made, now you have an excuse to eat them all.
Choux Pastry Chocolate Eclair Recipe Ingredients
This recipe makes enough to makes approximately 50 profiteroles or 30 medium sized eclairs, the exact number of eclairs will depends on the size that you pipe them.
For the Choux Pastry Recipe
250ml or 1 cup Water
75g (2.65 ounces) Butter
154g (5.43 ounces) or 1 cup plain flour
Put the water and butter into a pan and heat until the butter is melted. Add the flour all at once and stir until it thickens and leaves the sides of the pan, continue to stir and heat for another minute until it forms a really stiff ball.
Add in the eggs one at a time mixing really well after each addition.
Place into a piping bag and pipe dollops onto the baking tray.
Bake for 20 minutes or until crisp.
Pastry Cream Recipe
500ml or 2 cups milk
4 egg yolks (use the whites for macaroons or pavlova)
3/4 cup or 150 g (5.29 ounces) sugar
30g (1.06 ounces) flour (2 tablespoons plus 2 teaspoons)
Whip the egg yolks and sugar until pale, whisk in the flour. Heat the milk, you can infuse it with flavour while it is heating, see the video for more help with this. Add a little hot milk at a time to the yolks mixture whisking as you do. Return to the pan and stir until well thickened.
Top your profiteroles and eclairs with melted chocolate or buttercream in a flavour of your choice.