Pâte à Choux…Chocolate Eclairs and Profiteroles

This weekend was all about preparation and planning. The Hubs birthday is the 26th and as I will be busy next week I was really urge to practice the famous French pâte à Choux.

Every year for his BDay he gets a giant chocolate éclair and this year I wanted be the one who do it! After 2 tries, and complete catastrophic results I was so scared not to be able to do the cake, but with the right recipe and technique you will get there as I did.

So hear up fellas, here is my profiteroles and éclairs recipe.

For the Pâte à Choux you will need:

  • 300 g of water
  • 100g of butter
  • 200 g of all purposed flour
  • 5 g of salt
  • 6 eggs (depending of the consistency of the dough)


In a sauce pan, over medium-high heat, bring the water, salt and the butter to a boil. Let it boil for 2 minutes until well dissolved.

Remove the sauce pan from the heat and mix in the flour. You can put all the flour at once, just be sure to mix well until the flour is well incorporated and forms an uniform dough.

Put  the casserole back on the heat (medium-low) and start to dry the dough, meaning stir up energetically. Don’t let the dough sticks to the bottom. Never stop stirring. For about 3 minutes.

Transfer the dough to a bowl and add the eggs, one at a time. Be careful and make sure the dough is not too soft (liquid)

When you add the 4 first egs you will see that the dough seems to not come together but at the 5th or 6th egg all will get together and nicely uniform.

Line your baking tray with parchment paper. Transfer the dough to a pipping bag, with a 10 mm tip and start pipping dots of 4mm for the profiteroles and lines of 7 cm for the éclairs

In a small bowl whisk and egg. and with a pastry brush, brush a little of the mixture over the profiteroles and éclairs.

Preheat the oven at 200°C and bake the profiteroles for 15-17 minutes or until golden.

For any circumstances, do NOT open the oven in the first 10 minutes or the profiteroles will NOT grow.

Fill up the profiteroles with chocolate or vanilla pastry cream.

To decorate, spread some chocolate or vanilla glaze.
For the chocolate glaze you will need:

  • 80 g of bittersweet chocolate
  • 20g of butter
  • 15 g of icing sugar

Melt the chocolate and butter in a microwave or over a double boiler. Add in the icing sugar and stir well.

Glaze your profiteroles and éclairs and refrigerate.

Hope you like it.

Have a lovely day,



12 thoughts on “Pâte à Choux…Chocolate Eclairs and Profiteroles

  1. Yum! those profiteroles and eclairs look good especially with the shiny chocolate glaze! My mr is also a huge fan of these! (: Lucky hubs of yours who will be getting one (or many) made by you with love this year!

    • LOL! thank you. Our guys have a weakness for the same sweets. Thank God we are good bakers =D
      I was really frustrated the 2 time I failed the éclairs, but this recipe is simple and is the professional one so give it a try sometime and I promise nor u or ur man will be disappointed.
      Thanks again ❤

  2. Aww I’ve been meaning to attempt some of these yummies for ages, and yours looks amazing, and not tooo tricky! hehe, lovely 🙂

    • Mine 2 first attempts were a catastrophe, but the recipe was just Wrong.
      I know the professional pâtissiers keep their recipe as secret, but 2 weeks ago I did an internship and the pastry chef was so king and gave me the pâte à choux recipe!!! And it worked perfectly, so give it a try anytime you want.
      Just be aware of the dough consistency. Put 5 or 6 eggs, you will know when the dough is ready 🙂

      • Omw, that was so lucky, I will definitely give it a try sometime and tell you how it turns out! Okay, I’ll keep that in mind, thanks 🙂

  3. Your profiteroles and eclairs look great! I tried to make profiteroles in high school for my French class, but they were definitely not as pretty as yours. Maybe I’ll try to make them again sometime following your recipe!

  4. I rarely comment, however i did a few searching and wound up here Pâte à ChouxChocolate
    Eclairs and Profiteroles | Fooding Rookie. And I do have
    some questions for you if it’s allright. Could it be simply me or does it give the impression like a few of these responses look like coming from brain dead visitors? 😛 And, if you are writing at other places, I’d
    like to keep up with everything fresh you have to post.
    Could you make a list of every one of your social pages like your twitter feed, Facebook page or linkedin profile?

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