Profiteroles and éclairs are made in a similar fashion. Make some basic pastry puffs out of
choux pastry and then dress them up in different ways. Both are delicious and both are easy enough to make.
One day, my dream is to make one hundred profiteroles and turn them into a huge
Croquembouche decorated with chocolate and
spun sugar. Hopefully it will look as elegant as they do in period French films. If you make one before me, please send me a picture and let me know how it went.
Preheat an oven to 425°F.
In a medium saucepan, bring the water, butter and salt to a boil. Dump in the flour all at once and while on medium heat, stir until a solid mass is formed and the dough comes away from the sides (should take less than one minute).
The mixture is starting to come together
Remove the saucepan from the heat and transfer the dough to a mixing bowl. Using an electric mixer with the paddle attachment, beat the eggs in one at a time. Make sure that each egg is completely incorporated before adding the next. Once done the dough will be still and shiny.
The completed choux pastry, ready for use
Transfer the dough to a pastry bag, and pipe portions of it into a parchment-lined baking sheet. For puffs about 1 1/2 inches in diameter (for uses such as profiteroles), pipe small balls about one inch in diameter and 3/4 inch high. For éclairs, pipe strips 1 inch wide by three inches long. Leave about two inches of room between each portion of dough on the baking sheet.
A baking tray of profiteroles, ready for the oven
Lightly brush the tops with the egg wash, tapping down the points a bit as you go. Be careful not to allow the egg wash to drip on to the parchment or you will have trouble lifting the puffs off once they are baked.
Place the puffs in the center of the oven, and immediately lower the temperature to 375°F. Bake until the puffs are golden brown, 25 to 30 minutes. Remove the puffs from the oven and turn the oven off.
Using a toothpick or bamboo skewer, poke each puff on the side to create a steam hole were the steam inside each may escape. Return the puffs to the oven for another five minutes for them to harden slightly. Performing this step will prevent the puffs from falling.
After the puffs are completely cool, you can store them in an airtight container where they will keep fresh for a few weeks.
EditAssembly
Assemble the profiteroles or éclairs shortly before being served as the filling will cause them to soften.
Place the pastry cream into a pastry bag with a small round tip attached. Poke the tip into the side of each profiterole and squeeze enough pastry cream to fill the gap.
Serve with warmed chocolate or caramel sauce.
Place the pastry cream into a pastry bag with a small round tip attached. Slice each éclair in half lengthwise like a bread roll. Squeeze an even layer of pastry cream on top of the bottom half. Using a bread knife, spread a thin layer of chocolate sauce over the top half. Sandwich both halves back together. Your éclairs are now done.