How to Make Eclairs and Profiteroles

Ingredients

• Choux (Pâte à Choux) Dough:
• 1 cup water
• 1/2 cup milk
• 3/4 cup butter (about 150 g)
• 1 1/2 cups all-purpose flour
• 6 eggs
• vanilla
• Milk or white chocolate for dipping one side
• Whipped cream (chantilly) or crème pâtissière for filling..
• Here is how to make crème pâtissière
• This delicious eclair/profiterole recipe is from a friend and cook on Shou Tabkhin Al-Youm:
• Alissar Rajab
• Click Alissar's name to visit her page
• For more desserts you'll love, here is the link: Basbousa with Toffee
• Get the doughnut recipe from Alissar as well by clicking the link
• Mille-feuille with crème pâtissière at this link

Method

1. In a saucepan over the heat, put the water, milk and butter and stir until boiling; then add the flour in 3 batches, stirring until the flour absorbs the water and milk.
2. Let the mixture cool slightly, then add the eggs one at a time, sprinkling a little vanilla with each egg.
3. Mix well to obtain a sticky dough.
4. Put it into a piping bag, cut the tip and begin forming eclairs by piping fingers on a baking tray lined with parchment paper; these fingers will expand in the oven. For profiteroles, pipe rounds to form small mounds.
5. Place the tray in a hot oven in the center at 200°C for only 5 minutes, then reduce the heat to 180°C for 45 minutes, taking care never to open the oven before the time is up so the eclairs do not collapse.
6. Watch them through the oven glass; you will know they are done when the bubbles disappear from the dough.
7. Turn off the oven and leave them inside a little longer until they cool and settle.
8. Fill them with crème pâtissière or cold whipped cream and decorate one side only with melted chocolate warmed in a bain-marie.
9. Elissar Rajab
10. For more desserts you'll love, see this link: Toffee Basbousa.
11. Get the donut recipe from Elissar too by clicking the link.
12. Mille-feuille with crème pâtissière at this link.