I wasn’t sure whether to call these eclairs or profiteroles because they are almost a cross between the two – Neither an eclair or profiterole in classic shape, I went with profiteroles because they were more round than oblong. Either way, they were pretty delicious, let’s just call them my super sized plump Chocolate Profiteroles!
Classic choux pastry filled with whipped cream, and topped with dark chocolate, there aren’t many things better than that in this world, in fact any food vehicle that makes it acceptable to eat large quantities of whipped cream is good with me. These (not so pretty) profiteroles were made especially for Dad since he’s always had a sweet spot for chocolate eclairs, Happy Fathers Day ‘ol man!
– 1 cup water
– 100g butter, chopped
– 3/4 cup plain flour
– 4 eggs
– 350ml single cream
– 1-2 tsp icing sugar
– 200g dark chocolate
Place the water and butter in a saucepan over a low-med heat until the butter is melted and it starts to simmer. Take the pan off the heat and add the flour, beat with a wooden spoon until smooth. Place the saucepan back over a low heat and continue stirring until the mixture comes away from the sides of the pan. Remove from heat and add the eggs one at a time, beating well after each addition until the mixture is well incorporated.
Place the mixture in a piping bag and pipe rounds onto trays lined with baking paper. Now the original recipe I followed said to pipe 3 teaspoonfuls of mixture for each profiterole, but I probably piped about 3 tablespoons for each to make really large ones, I’ll leave it up to you what size you would like to make. For eclairs pipe into lengths instead of rounds.
Bake in a preheated oven at 200 degrees celcius for 30mins or until light golden. Turn off the oven and use a wooden spoon to keep the door ajar, leave them in the oven like this to cool for 15mins before removing.
Whip the cream with the icing sugar (add as much as you like to taste, I like just a hint of sweetness in the cream) and then place in a piping bag. Use the piping tip to poke a hole in the bottom of each profiterole and pipe in the cream until the profiterole is plump, you will feel it filling up in your hand so just keep going until it is full.
Melt the chocolate in a heatproof bowl over a pot of simmering water. Dip the top of each profiterole into the melted chocolate and set aside to set, I like to pop them in the fridge briefly to get a little cold and set the chocolate before devouring.