BEST CHOCOLATE PROFITEROLES (ECLAIRS) | Step By Step Recipes | EatMee Recipes

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: milk chocolate

Cacao nibs provide a healthier option with less sugar.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: granulated sugar

Erythritol is a sugar substitute with fewer calories.

To a pot on medium heat, add in 100 grams of butter margarine.

Pour in ½ cup of water, add ¼ teaspoon salt and 2 teaspoons of white granulated sugar.

Mix well until the sugar dissolves and allow it to simmer until the butter or margarine has completely melted.

Add in 1 cup of all-purpose cake flour all at once, continuously stir until it forms a dough.

Remove the pot from the heat and allow the dough to cool.

Preheat the oven to 180 degrees Celsius.

Once the dough has cooled, add in 1 egg at a time, stirring in between each addition until a thick and glossy dough forms.

Transfer the dough into a piping bag or gun with a round tip, or scoop with two spoons to form balls.

Pipe the dough onto a silicone mat or lined baking tray, pressing down the peaks with a wet finger to neaten them up.

Bake in the preheated oven for 25 minutes, then switch off the oven and leave them in for a further 10 minutes until golden and hollow-sounding when tapped.

Allow the pastries to cool completely.

To make the filling, in a microwave-safe bowl, add 1 teaspoon of China grass or gelatin powder and ¼ cup of water, allow it to crystallize for a minute, then microwave for 30 seconds until dissolved.

In a large mixing bowl, pour in 250 milliliters of fresh or whipping cream, add ½ teaspoon vanilla essence and 1 tablespoon icing sugar, then add the gelatin mixture and whisk until stiff peaks form.

Pipe the whipped cream into each choux pastry or cut them in half and spoon the cream in.

In a microwave-safe bowl, add 150 grams of milk chocolate and heat in the microwave for 30 seconds, stir, then heat for another 30 seconds until thoroughly melted.

Drizzle the melted chocolate over the profiteroles or dunk the tops directly into the chocolate.

Refrigerate to allow the chocolate to set before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens