Recipe courtesy of Trex
Chocolate Eclairs and Profiteroles
Try out these light and creamy eclairs and profiteroles
Published: February 7, 2020 at 12:39 pm
Ingredients
- A little TREX for greasing
- 65g Plain flour
- A pinch of salt
- 150ml Water
- 50g TREX at room temperature
- 2 Large eggs beaten
- 200ml Double cream or whipping cream
- 75g Plain chocolate broken into pieces
Method
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.