{"id":228,"date":"2017-11-27T20:19:01","date_gmt":"2017-11-27T20:19:01","guid":{"rendered":"http:\/\/themeanderingpath.com\/home\/?p=228"},"modified":"2018-11-19T19:44:41","modified_gmt":"2018-11-19T19:44:41","slug":"chocolate-profiteroles-eclairs-decadent-treats","status":"publish","type":"post","link":"http:\/\/themeanderingpath.com\/home\/index.php\/2017\/11\/27\/chocolate-profiteroles-eclairs-decadent-treats\/","title":{"rendered":"Chocolate Profiteroles\/Eclairs – Decadent Treats"},"content":{"rendered":"

Chocolate Profiteroles\/Eclairs<\/strong><\/p>\n

Chocolate profiteroles\/eclairs<\/p>\n\" data-large-file=\"https:\/\/i0.wp.com\/themeanderingpath.com\/home\/wp-content\/uploads\/2017\/11\/DSC_6471.jpg?fit=840%2C561\" class=\"wp-image-247 size-large\" src=\"https:\/\/i0.wp.com\/themeanderingpath.com\/home\/wp-content\/uploads\/2017\/11\/DSC_6471.jpg?resize=525%2C351\" alt=\"\u00a9 Lubna Jamal Photography\" width=\"525\" height=\"351\" srcset=\"https:\/\/i0.wp.com\/themeanderingpath.com\/home\/wp-content\/uploads\/2017\/11\/DSC_6471.jpg?resize=1024%2C684 1024w, https:\/\/i0.wp.com\/themeanderingpath.com\/home\/wp-content\/uploads\/2017\/11\/DSC_6471.jpg?resize=300%2C200 300w, https:\/\/i0.wp.com\/themeanderingpath.com\/home\/wp-content\/uploads\/2017\/11\/DSC_6471.jpg?resize=768%2C513 768w, https:\/\/i0.wp.com\/themeanderingpath.com\/home\/wp-content\/uploads\/2017\/11\/DSC_6471.jpg?w=1680 1680w, https:\/\/i0.wp.com\/themeanderingpath.com\/home\/wp-content\/uploads\/2017\/11\/DSC_6471.jpg?w=2520 2520w\" sizes=\"auto, (max-width: 525px) 100vw, 525px\" \/>
Chocolate profiteroles\/eclairs<\/figcaption><\/figure>\n

Decadent chocolate blanketing a cloud like, delicate pastry with rich vanilla pastry cream oozing out as you sink your teeth in it. Yum! I\u2019ve inherited my love for these fancy French pastries from my mother. Growing up in Lahore, I remember walking into the neighborhood Shezan or Gourmet bakery with her, and buying a dozen eclairs. The majority of them would finish before we even reached home! As imported ingredients were a novelty at the time, and electricity super expensive, I never got around to baking these at home in Pakistan. To be honest, as a teenager, I never baked, or cooked (Carefree living at its best!) \u00a0Fast forward seventeen years to present-day Colorado, and my sweet tooth often urges me to try out new recipes. My mouth has watered countless times as I looked at the cream puffs and eclairs in our local grocery store, reliving my childhood memories, but truth be told, it has mostly ended in disappointment. The pastry is either dried out and stale, or the cream is not the right sweetness.<\/p>\n

In my hunt for the perfect recipe, I came across Entertaining with Beth. Her youtube videos are detailed and informative, and her recipes do turn out really good. Here is my rendition of her recipe <\/a>, with a few slight chnages, and including tips for making it foolproof.<\/p>\n

Ingredients: ( makes 10 circular puffs)<\/strong><\/p>\n

Shells:<\/strong><\/p>\n

\"\"
Ingredients for shells<\/figcaption><\/figure>\n

2 large eggs
\n4 1\/2 tbsp (67g) unsalted butter
\n1\/2 cup (120 ml) of water
\n1\/4 tsp of salt
\n1 tsp (5 ml) sugar
\n1\/2 cup (60 g) of flour<\/p>\n

Pastry Cream:<\/strong><\/p>\n

\"\"
Ingredients for pastry cream<\/figcaption><\/figure>\n

1 cups ( 240 ml) milk
\n1 tsp pure vanilla extract
\n2 egg yolks
\n4 tablespoons sugar
\n2 tablespoons cornstarch
\n1 tablespoon ( 15 g) butter<\/p>\n

Glaze:<\/strong><\/p>\n

\u00bc cup dark chocolate morsels
\n3 \u2013 4 tablespoons milk
\n1 tablespoon butter<\/p>\n

Directions:<\/strong><\/p>\n

    \n
  1. Heat oven to 400 F.<\/li>\n
  2. Line a large cookie sheet with parchment\/wax paper<\/li>\n
  3. Start by making the Pate a choux (fancy French name for the puffed shells).<\/li>\n
  4. Put water and butter in a pan, and bring to a boil. Lower the heat, and dump the flour, salt and sugar. Mix with a wooden spoon till it all comes together in a ball. Turn off the heat.<\/li>\n
  5. Cool slightly. Flatten it out and break an egg directly over it. Again, mix well. Repeat with the second egg. At first it will seem slimy, but it will come together in a sticky dough.
    \"DSC_6444\" <\/a> <\/div> <\/div>
    \"DSC_6445\" <\/a> <\/div>
    \"DSC_6447\" <\/a> <\/div> <\/div> <\/div>
    \"DSC_6448\" <\/a> <\/div>
    \"DSC_6451\" <\/a> <\/div>
    \"DSC_6452\" <\/a> <\/div> <\/div>
    \"Profiteroles <\/a> <\/div> <\/div> <\/div> <\/div><\/li>\n
  6. Transfer to a piping bag. I use a regular sandwich bag with one corner snipped off. (the less I have to clean, the better!)Pipe circular swirls about an inch apart. (you can also pipe long finger like shapes) These will puff up so make sure you give them plenty of room. Tip: wet a teaspoon and with its back smooth out the tops. <\/strong><\/li>\n
  7. Place in the oven and bake at 400F for 10 mins, then lower temperature to 350F and bake for an additional 15 mins. (If you are baking the long \u00e9clair shapes, you might have to vary the temp depending on how thick you have piped them. You don\u2019t want uncooked dough in the center) TIP: Don\u2019t open the oven door to peek in. It will mess with the temperature control and won\u2019t allow the profiteroles to puff up!<\/li>\n
  8. Once they are done, prop the oven door open, and with the tip of a knife poke a hole in each profiterole to allow steam to escape. Leave in the oven with the door open for 10-15 mins. Then, take out and allow to cool at room temperature. They will be like hollow shells.\n

    Shells cooling in oven<\/p>\n\" data-large-file=\"https:\/\/i0.wp.com\/themeanderingpath.com\/home\/wp-content\/uploads\/2017\/11\/DSC_6468.jpg?fit=840%2C561\" class=\"wp-image-244 size-large\" src=\"https:\/\/i0.wp.com\/themeanderingpath.com\/home\/wp-content\/uploads\/2017\/11\/DSC_6468.jpg?resize=525%2C351\" alt=\"\u00a9 Lubna Jamal Photography\" width=\"525\" height=\"351\" srcset=\"https:\/\/i0.wp.com\/themeanderingpath.com\/home\/wp-content\/uploads\/2017\/11\/DSC_6468.jpg?resize=1024%2C684 1024w, https:\/\/i0.wp.com\/themeanderingpath.com\/home\/wp-content\/uploads\/2017\/11\/DSC_6468.jpg?resize=300%2C200 300w, https:\/\/i0.wp.com\/themeanderingpath.com\/home\/wp-content\/uploads\/2017\/11\/DSC_6468.jpg?resize=768%2C513 768w, https:\/\/i0.wp.com\/themeanderingpath.com\/home\/wp-content\/uploads\/2017\/11\/DSC_6468.jpg?w=1680 1680w, https:\/\/i0.wp.com\/themeanderingpath.com\/home\/wp-content\/uploads\/2017\/11\/DSC_6468.jpg?w=2520 2520w\" sizes=\"auto, (max-width: 525px) 100vw, 525px\" \/>
    Shells cooling in oven<\/figcaption><\/figure><\/li>\n
  9. While the profiteroles are baking, prepare the pastry cream.<\/li>\n
  10. Bring milk to boil with the butter.<\/li>\n
  11. In a separate heat-proof bowl, mix two egg yolks with the sugar and cornstarch. At first it will look crumbly, but whisk vigorously till it turns a smooth, play yellow.<\/li>\n
  12. Pour in a few tablespoons of the warm milk to temper (bring up the temperature of the eggs without scrambling them!). Slowly incorporate the rest of the milk.<\/li>\n
  13. Transfer it back to the pot and simmer. The cornstarch will begin to thicken. Once it starts to coat the back of a spoon, the cream in ready. Add the vanilla extract.<\/li>\n
  14. Leave in a bowl with cellophane wrap touching the top so it doesn\u2019t develop a crust.<\/li>\n
  15. Once cooled, put in a piping bag with a thin, long nozzle ready to pipe into the profiteroles.
    \"DSC_6456\" <\/a> <\/div> <\/div>
    \"DSC_6457\" <\/a> <\/div>
    \"DSC_6458\" <\/a> <\/div> <\/div> <\/div>
    \"DSC_6459\" <\/a> <\/div>
    \"DSC_6461\" <\/a> <\/div>
    \"DSC_6462\" <\/a> <\/div> <\/div>
    \"pastry <\/a>
    pastry cream for profiteroles <\/div> <\/div> <\/div> <\/div> <\/div><\/li>\n
  16. Prepare the glaze.<\/li>\n
  17. Mix the dark chocolate morsel with the milk. Put in microwave for 30 seconds.<\/li>\n
  18. Add the butter. Microwave for additional 20-30 seconds.<\/li>\n
  19. Stir to combine and keep in the oven with the profiteroles till you are ready to fill them.\"\"<\/li>\n
  20. Poke a hole in the bottom of each profiterole with the piping nozzle and gently inject the cream. You will start to feel it get heavy. Don\u2019t overfill.<\/li>\n
  21. Spoon the chocolate glaze over each profiterole and chill till you are ready to eat!\n

    Chocolate eclairs\/profiteroles<\/p>\n\" data-image-caption=\"

    Chocolate eclairs\/profiteroles<\/p>\n\" data-large-file=\"https:\/\/i0.wp.com\/themeanderingpath.com\/home\/wp-content\/uploads\/2017\/11\/DSC_6472.jpg?fit=840%2C561\" class=\"wp-image-248 size-large\" src=\"https:\/\/i0.wp.com\/themeanderingpath.com\/home\/wp-content\/uploads\/2017\/11\/DSC_6472.jpg?resize=525%2C351\" alt=\"Chocolate eclairs\/profiteroles\" width=\"525\" height=\"351\" srcset=\"https:\/\/i0.wp.com\/themeanderingpath.com\/home\/wp-content\/uploads\/2017\/11\/DSC_6472.jpg?resize=1024%2C684 1024w, https:\/\/i0.wp.com\/themeanderingpath.com\/home\/wp-content\/uploads\/2017\/11\/DSC_6472.jpg?resize=300%2C200 300w, https:\/\/i0.wp.com\/themeanderingpath.com\/home\/wp-content\/uploads\/2017\/11\/DSC_6472.jpg?resize=768%2C513 768w, https:\/\/i0.wp.com\/themeanderingpath.com\/home\/wp-content\/uploads\/2017\/11\/DSC_6472.jpg?w=1680 1680w, https:\/\/i0.wp.com\/themeanderingpath.com\/home\/wp-content\/uploads\/2017\/11\/DSC_6472.jpg?w=2520 2520w\" sizes=\"auto, (max-width: 525px) 100vw, 525px\" \/>

    Chocolate eclairs\/profiteroles \u00a9 Lubna Jamal Photography<\/figcaption><\/figure><\/li>\n<\/ol>\n

    Do try this wonderful dessert and let me know how it turned out for you. Like and subscribe to my blog , and leave me comments down below. I would love to hear from you!<\/strong><\/p>\n

    \u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"

    Chocolate Profiteroles\/Eclairs Decadent chocolate blanketing a cloud like, delicate pastry with rich vanilla pastry cream oozing out as you sink your teeth in it. Yum! … <\/p>\n","protected":false},"author":1,"featured_media":248,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[105,10],"tags":[14,29,25,27,26,28],"class_list":["post-228","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","category-food","tag-castlerockphotographer","tag-cookingincolorado","tag-eclairs","tag-foodie","tag-foodphotography","tag-profiteroles"],"yoast_head":"\nChocolate Profiteroles\/Eclairs - Decadent Treats - The Meandering Path<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/themeanderingpath.com\/home\/index.php\/2017\/11\/27\/chocolate-profiteroles-eclairs-decadent-treats\/\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:title\" content=\"Chocolate Profiteroles\/Eclairs - Decadent Treats - The Meandering Path\" \/>\n<meta name=\"twitter:description\" content=\"Chocolate Profiteroles\/Eclairs Decadent chocolate blanketing a cloud like, delicate pastry with rich vanilla pastry cream oozing out as you sink your teeth in it. 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The month of Ramadan was all about persevering and resisting. Eid will be about indulgence, and what better way to welcome this day than with a mouth-watering traditional dessert, Rasgullas. \u201cRas\u201d literally means nectar\/juice. 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My better half requested a chocolate mousse for today, and here\u2019s a recipe that\u2019s both decadent and airy! The internet is full of mousse recipes. Most are only with egg whites. However, I came across a few that used the yolks as well. Bonus!! 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