chocolate eclair recipe cream puff recipe / profiterole HOW TO COOK THAT Ann Reardon

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipping cream

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: cocoa powder + coconut oil

💰Cheaper: milk chocolate

Cocoa powder is lower in calories and can mimic chocolate flavor with added fat.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and can reduce saturated fat.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers a natural sweetness and moisture.

Place cooled pastry cream into a piping bag.

Make a small cut in one side of the profiterole.

Poke the pastry bag into the profiterole and squeeze in pastry cream until it starts to bulge.

Whip cream (35% fat) with electric beaters until thick, if using whipped cream instead of pastry cream.

Top each profiterole with melted chocolate or chocolate buttercream.

For chocolate buttercream, heat in the microwave for 20 seconds, stir, then heat for another 20 seconds, and stir again, adding more milk as needed until runny.

Cut open the chocolate eclairs and fill them with pastry cream, then put the lid back on top.

Smother the filled eclairs in melted chocolate or chocolate buttercream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens