Profiteroles & Chocolate Éclairs
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
Ingredients for Choux Dough
- 75 gm all-purpose flour
- 60 gm butter
- 150 ml 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
- 200 gm 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 ToppingPlace 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 DoughGrease 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.Enjoy!
Notes
These pastries are best served fresh, so fill them up when you are ready to serve them otherwise they will go soft.
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!
Thanks Mash! Here is my note for conversions: http://www.fauziaskitchenfun.com/my-measurements/
Salam. For the filling, by cream u mean nestle whipping cream? The one used for ganache? Thanks
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 🙂
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???
Yes.
i cant find whipped or double cream any where.
can i use thick cream instead?
Yes you can.
how do u warm the flour ? do u mean we have to put it in the oven ?how long?
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.
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?
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. 🙂
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
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
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
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?
Might end up being too sweet.
ill try it soon inshaALLAH
ill try it soon inshaALLAH
yumm…i really feel like
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..
Unfortunately for these you
Unfortunately for these you need a controlled temperature of an oven. 🙂
Hi fauzia do u have a step by
Hi fauzia do u have a step by step page where we can have a look pls
Hi, I do have a step by step
Hi, I do have a step by step album but not for this particular recipe.
http://www.fauziaskitchenfun.com/recipes/step-step
salams i would want to know
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.
W/Salaam, for this recipe you
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
jazakallah khair for your reply. i want to know if i can use whipping cream for the chocolate topping and cream filling both?
Yes you can.
Yes you can.
Salams.
Salams.
By semi sweet chocolate do you mean the ordinary baking chocolate?
W/Salaam, yes.
W/Salaam, yes.
Also, I don’t already have
Also, I don’t already have piping bags/nozzles, so can I make the choux and fill in cream in any other way?
You can use a good firm bag,
You can use a good firm bag, just snip a hole on one side and use for piping.
Can u plz tell da
Can u plz tell da measurements in cups or spoons?????
You need accurate
You need accurate measurements for this recipe. Therefore converting to spoons or cups will not give accurate results.
Slm.. I made these today but
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
W/Salaam, that’s the weirdest
W/Salaam, that’s the weirdest thing, never heard anyone having that problem before! So strange!
Hello Fatima, one of my
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
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
I just love this Chocolate Éclairs. As it sticks in the mouth I like it.
Assalamoalium. I actually
Assalamoalium. I actually tried them but when i put dough in the pan it turns out to be very thin what should i do?
W/Salaam, do you mean the
W/Salaam, do you mean the batter was thin? Did you measure all the ingredients accurately?
How long can i store these
How long can i store these eclairs if frozen aftet it is baked?Thanks:$
Up to 2 weeks, just make sure
Up to 2 weeks, just make sure they are not filled. Reheat them in the oven until they are crispy before filling and serving.
How much is 75 grams?
How much is 75 grams?
Please use a kitchen scale
Please use a kitchen scale for this recipe.
How do we pipe them? I’m
How do we pipe them? I’m really confused please explain. Cuz the pipe is really thin. How do we make roles and eclairs from it?
Use a big nozzle or fill a
Use a big nozzle or fill a plastic bag, snip off the tip and squeeze.
is the batter supposse to be
is the batter supposse to be thin? I made these but they were flat
No, the batter should be of a
No, the batter should be of a medium consistency. Sounds like your measurements may have been off. Did you use a measuring scale?
Yes I took help from the
Yes I took help from the internet. They converted grams into tablespoons
Sometimes conversions from
Sometimes conversions from exact WEIGHT to VOLUME is not accurate. You can never be absolutely sure that the tbsp will equal that exact weight given and for this recipe the weight is crucial for best results.
Hi fauzia. your recipes are
Hi fauzia. your recipes are very good.i have tried eclairs 5 times. 3 tmes they turned out amazing but last two times they stick and burn from the bottom. also the mixture of eclairs turn out liquidy.I need your help to find out where i went wrong.
regards,
zara
Hi, thanks. Could be the egg
Hi, thanks. Could be the egg size has varied and is bigger during the times the mixture is too liquidy. Make sure to check the egg size and keep it constant. 🙂
Salam
Salam
Would it turn out fine if I melt milk chocolate and use it as a topping instead of semi sweet?
W/Salaam, yes that is fine.
W/Salaam, yes that is fine.
Slmz. I made éclairs nit didn
Slmz. I made éclairs nit didn’t came out nyc the batter was thin
Plzz tel u wat was my mistake
W/Salaam, did you measure
W/Salaam, did you measure everything exactly? It sounds like you might have had more liquid or less dry ingredients than needed for the recipe.
I tried your eclairs. They
I tried your eclairs. They came out to be perfect but they had stickt o the parchment paper. What was the reason?
Hi, thanks for the lovely
Hi, thanks for the lovely feedback. Not sure why they stuck, maybe the type of parchment paper?
Do we need to keep the cream
Do we need to keep the cream in ice and whip ?
Yes
Yes
Assalamu alaikum, I did the eclairs it was soft but it didn’t raise. And then it’s roasted below. I don’t know what went wrong😭.