Chocolate Eclairs and Profiteroles

Try out these light and creamy eclairs and profiteroles

Chocolate eclairs and profiteroles

Recipe courtesy of Trex



  • TREX a little, for greasing
  • Plain flour 65g
  • Salt pinch
  • Water 150ml
  • TREX 50g, at room temperature
  • Large eggs 2, beaten
  • Double cream or whipping cream 200ml
  • Plain chocolate 75g, broken into pieces


  • Step 1

    Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6. Lightly grease 2 baking trays with a little TREX. Sift the flour and salt onto a plate.

  • Step 2

    Put the water and TREX into a saucepan. Heat gently, so that the TREX melts, then bring up to the boil. Remove from the heat, then immediately add all the flour, beating vigorously with a wooden spoon so that the mixture forms a soft ball. Cook over a low heat for about 30 seconds. Cool for 5 minutes.

  • Step 3

    Gradually add the beaten eggs to the flour mixture using either a hand-held electric mixer or a wooden spoon, beating well between each addition. The mixture should be very smooth, shiny and thick.

  • Step 4

    Spoon the mixture into a large piping bag fitted with a plain nozzle. For eclairs, pipe twelve 10cm (4in) lengths on the baking sheets, allowing room for them to spread and rise. For profiteroles, pipe about 30 balls instead.

  • Step 5

    Bake for 10 minutes, and then open the oven door slightly for just 2 seconds to allow the steam to escape. Bake for a further 5-10 minutes until the pastry is golden brown and crisp.

  • Step 6

    Remove from the oven and split each éclair lengthways or stab each profiterole with a sharp knife to let the steam escape. Transfer to a wire rack to cool completely.

  • Step 7

    Fill the eclairs or profiteroles with whipped cream. Melt the chocolate in a bowl placed over a saucepan of simmering water. Dip the tops of the eclairs or profiteroles in the chocolate or spread it over them with a palette knife. Keep chilled.