Profiteroles/Chocolate Eclairs
Ingredients
Choux Pastry
- 80 ml Water
- 40 g Butter
- Pinch of Salt
- 50 g Plain Flour
- 11/2 Eggs
Filing
- 100 ml Whipping / Double Cream
- 80 g Fine Sugar
- 1/2 tsp vanilla pods
Topping
- 2 tsp butter
- 50 g cooking chocolate chips
- 2 Tbsp milk
- Pinch of salt
Instructions
- Boil water, salt and butter in medium heat in a sauce pan.
- Add all of the flour and stir until a ball is formed.
- Let it cool for 5 minutes.
- Stir in the 1/2 eggs, until it is of a dropping consistency.
- Scoop a teaspoon of batter on the pan to make one bun. This recipe should make 25.
- Bake at 200C for 15 minutes or until golden brown.
- When done, switch off the oven, take out the buns and pierce holes in them.
- Return to the oven and leave them with the oven door ajar.
- They dry out in 10-15 minutes.
Filing
- Beat the cream, vanilla pod and sugar until stiff.
- Slit open the puffs and pipe in the cream.
- Drizzle chocolate sauce.
Chocolate Sauce
- On low heat, melt butter, then add the rest of the ingredients and stir until shiny
