Profiteroles & Chocolate Éclairs

Rate this recipe 
3.166665
Average: 3.2 (6 votes)
Servings 
12-14 eclairs or 24 profiteroles

Profiteroles (also known as Cream Puffs) and Éclairs are pastries made from a dough known as Choux dough, which is piped, baked and then filled with cream and covered with chocolate. They are crispy, light and delicious...and very easy to prepare.

Ingredients for Choux Dough
75gm
all-purpose flour
60gm
butter
150ml
water
2
pinches of salt
1/4 tsp.
sugar
2
medium eggs, room temperature
1/4 tsp.
vanilla essence
Ingredients for Cream Filling
1 cup (200ml) cream, whipped with 1 tbsp. icing sugar and a few drops of vanilla until stiff peaks and put into a piping bag
Ingredients for Chocolate Topping
200gm
chopped semi-sweet chocolate
1/4 cup
whipping cream
1 tsp.
butter
few drops of vanilla
(optional)
Instructions 

First, prepare the Cream Filling and Chocolate Topping.

For Chocolate Topping

Place the chopped chocolate in a heatproof bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil (edges will start bubbling slightly). Immediately pour the boiling cream over the chopped chocolate and allow to stand for 5 minutes. Stir until smooth, then let it cool slightly…about 5 minutes. Use as needed. If the chocolate stiffens you can microwave it for a few seconds to get it to a smooth consistency.

For Choux Dough

Grease a tray with butter and set it aside. Preheat oven to 200 C.

Next, prepare the Choux. Put the flour on a tray and warm it slightly, then sieve it onto a square piece of paper.

Put the water, butter, salt and sugar into a pan and bring to the boil. Make sure the butter is completely melted and the liquid is boiling. Remove from the heat and dump in all the flour in one go. Beat the mixture (even with an electric beater or a wooden spoon) until it comes together and is soft and smooth. Do not over-beat the mixture otherwise the butter will ooze out of the dough.

Let it begin to cool slightly then add the vanilla and the eggs one at a time and beat vigorously until the mixture resembles cream. Put the mixture into a piping bag (three-quarter inch opening) and allow it to cool completely.

Pipe 3-4" long shapes on the tray for the éclairs and 2" round balls for the profiteroles. Make sure you leave space all around as these will expand to double the original size.

Bake in the middle rack for 10 minutes then reduce the temperature to 170 and bake for another 10-15 minutes but keep an eye on them so they do not burn. Do NOT open the oven door during this time as this may cause the pastries to collapse. Once done, remove onto a wire rack and either slit the éclairs or poke a hole on the ends or bottom immediately. This helps retain crispiness as it allows the steam that builds up in the hollow inside the pastry to escape. Once all are slit/poked, put them back in the oven for another 4-5 minutes to dry them out completely.

Allow them to cool completely, then fill them up by piping the cream into them and dip them in the melted chocolate (or spread some melted chocolate on top). Let the chocolate set for a few minutes and serve immediately.

These pastries are best served fresh, so fill them up when you are ready to serve them otherwise they will go soft.

Enjoy! :)

 

Comments

My absolute FAV dessert! I once had a profiterole-topped Bday cake that I still dream about to this day. Thanks for the recipe Fauzia :-)

i was waiting for this recipie from u,atlast the wait is over....can u plz tell me the grams in cups or spoon as im a bit confused about grams....thanx

This is what I've been waiting for! Thanks fauzia, I will definitely give bit a try!

Salam. For the filling, by cream u mean nestle whipping cream? The one used for ganache? Thanks

Fauzia's Kitchen Fun's picture

W/Salaam, any whipping cream, whip it to soft peaks and use it to fill the eclairs/profiteroles. :)

Also, I do not get the part about putting the flour on a square piece of paper. Pls explain. Thanks :-)

Fauzia's Kitchen Fun's picture

Simply put your flour on a sheet of paper, makes it easier to pour it in one go. Nothing complicated. :)

the tray on which you put the flour to heat is different from the one you greased and kept aside for choux baking, right???

Fauzia's Kitchen Fun's picture

Yes.

i cant find whipped or double cream any where.
can i use thick cream instead?

Fauzia's Kitchen Fun's picture

Yes you can.

how do u warm the flour ? do u mean we have to put it in the oven ?how long?

Fauzia's Kitchen Fun's picture

Not necessarily in the oven even placing it on top of a hot oven will be enough. Just long enough for the flour to feel slightly warm to the touch.

Fauzia's Kitchen Fun's picture

W/Salaam, Thank you for such a lovely feedback! Yes you can pipe them on a tray and freeze them before baking, then once they are solid and frozen, pack them carefully into plastic bags or airtight containers. Then when ready for them, simply place them on a greased tray and bake until done. Then fill them up and serve. Although freshly made are best. :)

assalam o alaikom jazakillah khair for all the wonderful recipes may Allah reward u here and in the hereafter for sharing them with us. i made these eclairs with my kids n v enjoyed a lot the result was amazing it was hard to save them for my husband.i never thought eclairs could b made at home with such bakery like results.
Jazakillah again. i have one question though.can they b made in advance may b a day or two before the serving time?

jazakillah

Hi fauzia,I was looking for this recipe I'll surely try it.I just wanted to ask u wether its necessary to warm the flour n wat diference does it make by warming the flour.your reply would be appreciated

Fauzia's Kitchen Fun's picture

Hi, you know am really not very sure on what the benefit of warming the flour is! My guess is that it helps keep the flour light and airy. I'll admit I have made the cake without warming the flour (when am in a hurry) and have not found much difference in the results. But it is a tip that was passed on to me and I didn't want to leave it out. :)

Ohh ok kul.thanks very much.if you find the recipe of round toast which huseini bakery sell.please do post it on your website.thanx

Fauzia's Kitchen Fun's picture

I will inshaAllah! :)

Hi fauzia,I just tried this eclairs but the batter was too liquidy.is it that way only or hav I don ne mistakes.I followed the instructions and measurements the way u hav wiritten.they are in the oven I'll let ui know how it comes out to be.

Assalamualikum, thank you for the recipe I can't wait to try it...I just wanted to know are some of the ingredients essential as I don't have them at home at the moment. Instead of vanilla extract can I use syrup

And I don't have icing sugar is there a replacement for that as well

Jazakallah

Fauzia's Kitchen Fun's picture

W/Salaam, you can use any form of vanilla available to you that is halal. And use grinded sugar instead of vanilla.

The reason is that I can't vanilla extract without alcohol

And I don't want to buy a big bag of icing sugar to use only 1 tbsp

Would frosting mixed with the whipped cream work?

Fauzia's Kitchen Fun's picture

Might end up being too sweet.

ill try it soon inshaALLAH

yumm...i really feel like having 1 now,please please can u tell me if i can bake it without an oven n how?i'll be really happy..

Fauzia's Kitchen Fun's picture

Unfortunately for these you need a controlled temperature of an oven. :)

Hi fauzia do u have a step by step page where we can have a look pls

salams i would want to know the differance between cream and whipping cream. here we do not have cream at the supermarket.we have whipping cream and fresh cream only :( please help me. i want to prepare this for eid inshallah.

Fauzia's Kitchen Fun's picture

W/Salaam, for this recipe you need whipping cream. Fresh cream is lighter in consistency and does not whip up very well.

jazakallah khair for your reply. i want to know if i can use whipping cream for the chocolate topping and cream filling both?

Fauzia's Kitchen Fun's picture

Yes you can.

Salams.
By semi sweet chocolate do you mean the ordinary baking chocolate?

Fauzia's Kitchen Fun's picture

W/Salaam, yes.

Also, I don't already have piping bags/nozzles, so can I make the choux and fill in cream in any other way?

Fauzia's Kitchen Fun's picture

You can use a good firm bag, just snip a hole on one side and use for piping.

Can u plz tell da measurements in cups or spoons?????

Fauzia's Kitchen Fun's picture

You need accurate measurements for this recipe. Therefore converting to spoons or cups will not give accurate results.

Slm.. I made these today but when i was about to fill them i saw a large gaping hole at the bottom.. Like they were literally bottomless.. Plz tell me where i went wrong and what i should to prevent this from happening.. Jazakallah

Fauzia's Kitchen Fun's picture

W/Salaam, that's the weirdest thing, never heard anyone having that problem before! So strange!

Hello Fatima, one of my profiteroles became like yours. maybe you didn't use your piping bag properly. did you pipe them into a circular motion?

Salam. I tried these on tuesday. For the filling, i made custard with heavy cream. The result was yummy! I refrigerated it for two days, it became even more delicious.
A must try for everyone.
Thank you Fauzia :)

I just love this Chocolate Éclairs. As it sticks in the mouth I like it.

Assalamoalium. I actually tried them but when i put dough in the pan it turns out to be very thin what should i do?

Fauzia's Kitchen Fun's picture

W/Salaam, do you mean the batter was thin? Did you measure all the ingredients accurately?

How long can i store these eclairs if frozen aftet it is baked?Thanks:$

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