Chocolate Eclairs (Pâte à Choux) or Profiteroles

Name: Chocolate Eclairs (Pâte à Choux) or Profiteroles
Yield: Makes about 14-16
Ingredients: 85 g/3 oz dark chocolate; 115 g/4 oz sugar; 30 g/1 oz butter, unsalted; 30 g/1 oz cornflour, sifted; 85 g/3 oz caster sugar; 575 ml/1 pint full cream milk; 4 egg yolks; 1 vanilla pod; 450 ml/¾ pint whipped cream; 1 tsp icing sugar; 3 tbsp boiling water; 225 g/8 oz plain flour; pinch salt; 4 eggs, must be large; 250 ml/8 fl oz boiling water; 115 g/4 oz unsalted butter at room temperature, cut into pieces

Preparation info

Makes about
14-16

Difficulty
Easy

Appears in

Chocolate

By Sara Jayne Stanes

Published 1999

About

Also known as choux buns or chocolate puffs, these are really special little clouds of cream and chocolate and an all time classic. They are quite easy to make as long as you are happy to handle a pastry bag - otherwise you can use a teaspoon.

Ingredients

The Choux

250 ml/8 fl oz boiling water
115 g/4

Pie
Vegetarian

Method

Preheat the oven to 200°C/400°F/gas 6. Line a heavy baking sheet with foil (the thicker the baking sheet the better It will prevent the bottoms from browning too much).

To make the choux pastry

Put the boiling water and butter in a heavy ba