Chocolate Glazed Eclairs/ Profiteroles

 

 

IMG_20190525_150447_291.jpg  IMG_20190525_151045_798.jpg

 

Ingredients

  • 1 cup water
  • 1 cup plain flour
  • 115 g butter (chopped)
  • 4 eggs
  • Vanilla essence
  • 600ml whipped cream ( Before whipping add desired amount of icing sugar)
  • chopped strawberries

Ganache:

  • 60z milk chocolate
  • 1/2 cup double cream

Method

  1. Recite Bismillah.
  2. In a pot bring water & butter to a boil.
  3. Add in flour & stir immediately & quickly till the mixture leaves the sides of the pot clean.
  4. Turn off heat. Cool slightly.
  5. Using an electric whisk beat in one egg at a time & vanilla essence till the dough has a  velvety consistency.
  6. Preheat oven to 180c.
  7. Using a round nozzle pipe the dough into small buns  on a greased tray. ( about 5cm in diameter)
  8. Bake for 20 minutes or until golden brown.
  9. Lower the heat to 100c & remove the profiteroles from the oven.
  10. Cut the buns in half.
  11. Place them back in the oven till dry.
  12. Remove them from the oven & allow to cool.
  13. Prepare the ganache by placing water in a saucepan to boil.
  14. In a larger bowl that will fit on top of the saucepan & not sink in, break the chocolate into chunks.
  15. Lower the heat completely & place bowl over the saucepan. Let the chocolate melt, stirring occasionally.
  16. Once the chocolate has melted, pour cream into a separate saucepan & bring to a simmer.
  17. Add cream to the melted chocolate & combine using a whisk.
  18. Cool slightly before using.
  19. Fill the buns with whipped cream (using a star nozzle) & chopped strawberries.
  20. Dip the tops of the profiteroles in ganache & decorate as you wish. Enjoy! (Left over ganache can be kept in the fridge for a few days & used when needed. All you need to do is heat it up in a saucepan!)

 

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