Chocolate éclairs and Profiteroles | the birthday dessert!

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Chocolate éclairs and Profiteroles

Last year when I started this blog and decided to share my recipes here, I baked a lemon pound cake. It was my sister’s birthday and I had just reached back home after a holiday. Therefore, I was unable to get hold of all the ingredients and I had to settle for making a mini cake.

Fast forward to 2015, I decided to bake Chocolate éclairs and profiteroles for my sister’s birthday. My sister doesn’t stay in Delhi, so whenever she visits us, she gorges on chocolate éclairs from Wengers. And if anyone visits her, she asks him or her to carry along the éclairs. Hence, baking chocolate éclairs just fits the bill.

I woke up early morning, put on my apron and started measuring my ingredients. It’s a simple recipe and it didn’t take me a long time to get them ready. The only time caveat was that it was raining that day and the moisture in the weather was making the éclairs soggy. So we couldn’t care less and finished all of them in one go.

It was truly a great start to my sister’s birthday.

So if you wish to celebrate a birthday or any occasion you have one more goodie to bake besides a cake.

Happy Baking!

FOR THE CHOUX PASTE: 

Butter 50 grams
Water 120 ML
Salt A pinch
Sugar A pinch
Flour 60 grams
Egg 2 no

METHOD

  • Sift the flour, add a pinch of salt in it.
  • In a saucepan take water, butter and sugar, boil it on the gas stove till it reaches boiling point.
  • Take it off the gas stove and immediately add flour into it.
  • Keep it aside and let it reach normal room temperature.
  • Beat the eggs in a separate bowl. Once the flour mix is cooled off add eggs slowly and gradually into it and mix it properly.
  • The paste should have dropping/pouring consistency.
  • Pipe the paste and spread it on the greased baking tray or you could also use parchment paper.
  • Preheat the oven at 200 Degree Celsius, bake the éclairs for 15 minutes.

MAKE THE CHOCOLATE ECLAIRS:

  • Make a small hole at the corner of the eclairs, fill in whipped cream, patisserie cream or any custard you like.
  • Dip the top layer of the eclair in a bowl full of melted chocolate.
  • You may also serve it just as it is or garnish it with nuts, chocolate shavings or sprinkles. I used Hazelnuts that were dearly gifted to me by my sister, who got them from a store in the mountains that sells organic products only.
Chocolate éclairs and Profiteroles
Chocolate éclairs and Profiteroles

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