Profiteroles / Chocolate Eclairs
Making Choux Pastry
You will need:
Measuring Jug
Mixing Bowl
Saucepan
Wooden Spoon
Sieve
Baking Tray
Tablespoon
Knife
Hand Mixer
Recipe for Choux Buns
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75ml cold water
½ tsp caster sugar
25g butter
30g plain flour
1 egg
Filling
125ml double cream
Topping
150g chocolate (milk / plain) to melt
Or 2 tbsp milk, ½ tbsp butter, ½ tbsp cocoa powder, 100g icing sugar
Choux Pastry
1. Turn the oven onto 200˚C / Gas 6.
2. Grease tray, then run it under the cold tap.
Shake well to get rid of all the water.
3. Sieve your flour into the mixing bowl.
4. Put 75ml cold water, ½ tsp sugar, 25g butter
into saucepan. Put on medium heat on hob to
melt the butter.
5. As soon as butter is melted, turn up the heat
and bring mixture to the boil. Then turn off the
heat.
6. Immediately, shoot the flour into the pan and
beat the mixture really well until it is smooth
paste which leaves the sides of the pan clean.
Choux Pastry continued…
7. Break the eggs into the measuring jug
and beat them. Add them a little at a time,
beating the mixture each time you add
some.
8. Put teaspoons of mixture onto the baking
tray. Make sure they are well spaced out.
9. Bake for 25-30 minutes until golden
brown. Make a slit in each one and leave
to cool.
Filling / Topping
• Whisk the cream in the mixing bowl until
soft peaks.
• Break up the chocolate into the measuring
jug and melt in microwave for 1 minute.
For the glaze: Heat milk with butter in a
microwave or until the butter has melted.
Add milk mixture to the icing sugar and
cocoa and mix.