Profiteroles/ Eclairs

CREDITS

Pic cred: Ruhana Ebrahim
Rec cred: @mama_taught_me_well

INGREDIENTS

Choux pastry-1 cup water125g butter/ Stork to bake1 cup cake flour (sifted)4 eggs (room temp)
Cream filling-250ml fresh creamIcing sugar (to taste)½ teaspoon vanilla essence
Chocolate coating-160g milk chocolate or good quality baking chocolate1 teaspoon coconut oil
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METHOD

1. Preheat the oven to 200°C. 2. Make the choux pastry by placing the butter and water into a large saucepan/ deep pot.3. Place over a low heat to melt the butter. 4. Pick up the heat to medium and bring the water to boiling point.5. Using a wooden spoon, mix in the flour, mixing vigorously. 6. Once it starts coming together, remove from heat and continue mixing till the dough forms into a lump and leaves the side of the saucepan.7. Transfer the mixture into a cool large bowl and leave to cool for a few minutes.8. Beat the eggs a little, then add a little at a time, stirring vigorously until the paste is smooth, velvety and glossy and mix until you have a dropping consistency.9. Lightly oil a large baking tray or line the tray with greaseproof paper. 10. Drop 2 tablespoon of pastry for each cream puff.11. Leave enough space in between for the profiteroles to expand.12. Bake for 30min, thenremove from oven and prick the bottom of each pastry. Turn them upside down with the hole facing up. 13. Drop the oven heat to 150°C and bake for further 10-15min.13. If pastry is too pale they will become soggy when filled. This will help to draw out the moisture from pastry.14. Leave aside to cool.15. Whip the cream, essence & icing sugar until soft peaks form. 16. Cut the profiteroless in half and spoon in the cream. 17. Melt the chocolate over a double boiler or in the microwave in small intervals.18. Spoon the melted chocolate over the profiteroless.19. Place in the fridge to set.20. Serve chilled.Note: You may use buttercream instead of whipped cream, or even mousse. You may add fruit to it or other flavours in place of vanilla. And even add a little colouring to filling.

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