Chocolate Profiteroles and Eclairs

Ingredients list for Chocolate Profiteroles and Eclairs

• ½ cup Dark chocolate grated
• ½ cup Fresh cream
• as required Baked choux paste
• 1 cup Whipped cream

Method

1. Heat fresh cream in a non-stick pan. Transfer into a glass bowl.
2. Add half the chocolate and mix well till it melts. Ensure that there are no lumps. Set aside to cool.
3. Add whipped cream and fold in lightly.
4. Slit sausage shaped and round shaped baked choux pastes horizontally without cutting through.
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.
6. Melt remaining chocolate in microwave for 10 seconds.
7. Dip profiteroles and éclairs in melted chocolate and serve chilled.