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The ingredients needed to make Profiteroles/Eclairs:
- Provide 115 grams plain flour
- Prepare 85 grams margarine
- Provide 200 ml water
- Take 3 eggs, beaten
- Prepare Filling*
- Take 600 ml double cream
- Provide Topping*
- Take 200 grams dark plain, or milk chocolate
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
Place milk, water and butter in a saucepan over medium heat until butter has melted. 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. To make the eclair & profiterole pastries. A classic and foolproof recipe for Profiteroles served with a vanilla pastry cream and drizzled with a.
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