Chocolate, pastry and delectable vanilla whipped cream.. Seriously what could be better?
My OH loves profiteroles and eclairs and so every now and again I indulge him!
I haven’t made them many times but I feel as though I’ve fiddled about with the recipe and quantity to get it just the way I want it. I think most people are a little wary of making choux pastry but its actually pretty easy once you get the hang of it and you cannot beat fresh eclairs or in my case choux buns. I still haven’t replaced my piping bag so spooning a dollop of mixture was far easier than trying to make perfect eclairs.
To make my buns you will need:
For the pastry:
60g patisserie flour ( you can use plain but this made a huge difference to my bake)
2 eggs ( beaten well )
For the filling:
350ml double cream
1 tablespoon vanilla extract – please use a good quality one such as Nielsen Massey
15g caster sugar
For the topping:
100 g good quality chocolate
Preheat oven to gas mark 6 or 200degs
Pour the water into a saucepan over a medium heat and add the butter, as soon as the butter melts, turn up the heat and bring to a boil. Tip in all the flour in one go and take your pan off heat.
Mix quickly with a wooden spoon until the flour has blended in and the mixture leaves the sides of the pan and makes a ball. Do not overbeat at this stage or your pastry will be heavy.
Leave to cool until its just a little warm to the touch, start to beat in your (already beaten) eggs, a little at a time beating well between each addition – It’s best to use an electric mixer as the more you beat the better your pastry will be. Your pastry should now be glossy and have a soft, almost dropping consistency.
Lightly oil and flour a baking tray and evenly space a tablespoon or so of pastry in dollops over your tray. Sprinkle lightly with water.You should have enough for approx 10 small buns. Bake for approximately 25 minutes or until golden brown and well risen. Remove from oven and pierce immediately with sharp knife to let steam escape and avoid a soggy bun. Leave to cool on wire rack.
Using an electric whisk whip your cream, vanilla and sugar until its a heavenly thick combination.
Use a piping bag to fill your buns with cream or just a spoon and stick it in as best you can like I did.
Place in fridge to chill and firm up- approx 15 mins.
Melt your chocolate and use as much or as little as you like to top your buns.
Now try to stop yourself eating them one after another. It’s hard I can tell you.
These are so indulgent and moreish that you have to try them! The cream is incredibly sweet and well creamy, the pastry is light and the chocolate topping is literally the icing on the cake.
* I was given the patisserie flour by the very lovely Allison at The Flour Bin for me to play about with. A definite improvement on my plain flour attempts in the past. Look out for a very exciting competition to win some Flour Bin vouchers soon!