How to make Chocolate Profiteroles and Eclairs - Ready baked choux paste stuffed with a mixture of fresh cream, chocolate and whipped cream.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Dark chocolate (डार्क चॉकलेट), Fresh cream (ताज़ी क्रीम )

Cuisine : French

Course : Snacks and Starters

Chocolate Profiteroles and Eclairs Recipe Card

Chocolate Profiteroles and Eclairs
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French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine.  It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education. 
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.

For more recipes related to Chocolate Profiteroles and Eclairs checkout Eggless Chocolate Brownies, Chocolate Samosa, Chocolate Pancakes With Strawberry And Banana Sauc, Dark Chocolate Orange Cake . You can also find more Snacks and Starters recipes like Masala Vadai, Golgappa Puri, Panner chilli dry, Chicken Caesar Burger.

Prep Time : 0-5 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Chocolate Profiteroles and Eclairs Recipe

  • Dark chocolate grated ½ cup

  • Fresh cream ½ cup

  • Baked choux paste as required

  • Whipped cream 1 cup

Method

Step 1

Heat fresh cream in a non-stick pan. Transfer into a glass bowl.

Step 2

Add half the chocolate and mix well till it melts. Ensure that there are no lumps. Set aside to cool.

Step 3

Add whipped cream and fold in lightly.

Step 4

Slit sausage shaped and round shaped baked choux pastes horizontally without cutting through.

Step 5

Fit piping bag with a nozzle. Place chocolate-cream mixture in it and seal the piping bag. Pipe out cream in the slits of the baked choux pastes. The sausage shaped ones are éclairs and the round ones are profiteroles.

Step 6

Melt remaining chocolate in microwave for 10 seconds.

Step 7

Dip profiteroles and éclairs in melted chocolate and serve chilled.