Profiteroles And Eclairs

It is Saturday and the weekend has begun! I like to have some home made desserts for the weekend. Today I decided to make both Profiteroles and Eclairs since they are made from the same dough and filled with the same creme patissiere; the only difference between them is their shape.

Making this recipe requires two kinds of ingredients:  one for the dough and the other for the creme patissiere (filling).

Ingredients for the dough:

  • 100 grams of unsalted butter
  • 1 cup of water
  • a pinch of salt
  • 1 cup of all purpose flour
  • 4 eggs

Preparation of the dough:

  • In a small pot boil the water with butter and a pinch of salt
  • Add all the flour at once and mix vigorously until you have a consistent dough
  • Remove from fire and let it cool for 5 minutes, then add one egg at a time, mixing well in an electric mixer until well blended in the dough (you can use a wooden spoon to mix the eggs if you like, but it will take more effort)
  • When you finish mixing all the eggs in the dough, leave it to cool
  • Preheat the oven to 180 C
  • Grease a tray with a bit of butter, place the dough in a piping bag and using a large nozzle make circle shape to make the profiteroles, and long ones to make the eclairs
  • Bake for about 25 minutes, or until the top of the dough becomes light golden color

Ingredients for the creme patissiere:

  • 1/2 cup powder milk
  • 1 1/2 cup water
  • 1 egg
  • 3/4 cup sugar
  • 1/4 cup flour
  • 1 teaspoon vanilla

Preparation of the creme:

  • Boil the milk in a casserole and add the vanilla
  • In a bowl mix the sugar with flour and egg
  • Pour the mixture of egg, sugar and the flour slowly to the milk whisking constantly until thickening, then allow to cool. It is better to cover the creme with a cling film to prevent forming hard layer on the top when cooling

Filling the dough with creme:

  • Make a small hole in the profiterole ( the round shape) using a wooden stick
  • Place the cream in a piping bag and using a fine nozzle fill the dough.
  • For the eclairs (the long shaped ones) make a small cut on the side of the dough and with a small spoon spread the cream into it
  • For the final touch you can either sprinkle the sweets with icing sugar or make chocolate icing.

Chocolate icing:

  • Boil 3/4 cup of fresh milk with 1 teaspoon icing sugar and 1/2 teaspoon butter
  • Cut 50 grams of dark chocolate into small pieces and place it in a bowl
  • Pour the boiling cream over the chocolate and mix well until the chocolate dissolves

With a small teaspoon put the icing chocolate on the top of eclair and place on a grill to cool completely.

N.B : If you want to fill it with chocolate cream instead, replace 1 tablespoon of flour with 1 tablespoon of cocoa in the ingredients.

ET VOILA..C’EST TOUT! HAVE  A NICE WEEK-END 🙂

Comments

  1. YUM!!

  2. Looks delicieux!

  3. I’ve never made eclairs. But I think I should 😉

  4. Yummy yummy yummy!

  5. Me & Beirut says:

    Yummi, I love éclairs 🙂

  6. Love both profiteroles and eclairs!

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