How to make Chocolate Profiteroles / Chocolate Eclairs from scratch

How to make Chocolate Profiteroles / Chocolate Eclairs from scratch with chocolate sauce and Bailey's cream filling.

These are really yummy and great for parties. You can make these a day ahead but with fresh cream (and the pastry softening) you'll only be able to store them for 3 days from the time they're made.

These pastry measurements need to be kept - the liquid helps the pastry rise. Also, don't boil it for too long - the liquid should come to the boil and then be removed from the heat straight away.

For the pastry you'll need:

• 100g unsalted butter
• 200 ml Water
• 120 ml Milk
• 4 medium eggs lightly beaten
• 1 tablespoon sugar
• 155g Sifted strong plain flour (this is because you'll end up leaving a few grams in the bowl)

For the chocolate sauce you'll need:

• 200 g chocolate
• 2 tablespoons milk
• 80ml double cream
• Knob of butter

For the cream filling you'll need:

• 480 ml whipping cream
• 80ml Bailey's liqueur
• 2 tablespoons icing sugar

Preheat the oven to 180C Fan/200C - 390F

▼ GENERAL TIPS ▼

Note - if you take them out too early, they'll go flat. You need to let them dry out.

Depending on the size, you will need to bake them for 30 minutes or so. The Eclairs will need at least 45 minutes - up to one hour. Lower the temperature after 15 minutes and bake at the lower temperature 30-45 minutes.

Store this covered (either in a tub or in cling film/plastic wrap)

Use your eggs at room temperature for better results

Best eaten 12-24 from being made and filled

They freeze really well - wrap well in cling film twice then freeze on the day you made the them - without chocolate. Store in the freezer for up to 2 weeks. To defrost, leave at room temperature for 2 hours, then remove cling film and allow to defrost the rest of the way at room temp. If possible, defrost them no more than 6 hours before you wish to serve. Once fully defrosted, ensure it stays covered. Do not re-freeze and consume within 24 hours of defrosting.