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Profiteroles / Chocolate Eclairs
Making Choux Pastry You will need: Measuring Jug Hand Mixer Mixing Bowl Saucepan Wooden Spoon Sieve Baking Tray Tablespoon Knife
Recipe for Choux Buns 75ml cold water ½ tsp caster sugar 25g butter
30g plain flour 1 egg Filling 125ml double cream Topping 150g chocolate (milk / plain) to melt Or 2 tbsp milk, ½ tbsp butter, ½ tbsp cocoa powder, 100g icing sugar
Choux Pastry Turn the oven onto 200˚C / Gas 6.
Grease tray, then run it under the cold tap. Shake well to get rid of all the water. Sieve your flour into the mixing bowl. Put 75ml cold water, ½ tsp sugar, 25g butter into saucepan. Put on medium heat on hob to melt the butter. As soon as butter is melted, turn up the heat and bring mixture to the boil. Then turn off the heat. Immediately, shoot the flour into the pan and beat the mixture really well until it is smooth paste which leaves the sides of the pan clean.
Choux Pastry continued…
7. Break the eggs into the measuring jug and beat them. Add them a little at a time, beating the mixture each time you add some. 8. Put teaspoons of mixture onto the baking tray. Make sure they are well spaced out. 9. Bake for minutes until golden brown. Make a slit in each one and leave to cool.
Filling / Topping Whisk the cream in the mixing bowl until soft peaks.
Break up the chocolate into the measuring jug and melt in microwave for 1 minute. For the glaze: Heat milk with butter in a microwave or until the butter has melted. Add milk mixture to the icing sugar and cocoa and mix.
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