One of our best-selling products at Eclair at the Bay is our grab-and-go vanilla crème chantilly profiteroles with a chocolate glaze. It's an easy recipe to make that will definitely be a success if you try it at home.
1. Ingredients:
Crème Chantilly:
Thickened Cream: 2L
Icing Sugar: 200g
Method:
- Combine Ingredients: In your mixing bowl, add the ingredients.
- Whip the Cream: Using an electric mixer, start beating the mixture on medium speed. Gradually increase to high speed as the cream begins to thicken.
- Watch for Peaks: Continue whipping until soft to medium peaks form. This means that when you lift the beaters, the cream should hold its shape but still be slightly soft. Be careful not to overwhip, as this can turn the cream into butter.
Chocolate Glaze:
Dark Chocolate 54%: 204g
Thickened Cream: 102g
Golden Syrup: 84g
Butter: 84g
> See our reel for the full recipe here
Choux Pastry Dough:
Milk (3.2% pasteurized): 155g
Butter: 600g
Sugar: 30g
Salt: 30g
Flour (Caputo): 900g
Eggs: 1200g
> See our reel for the full recipe (here)
2. Assemble:
- Make choux pastry dough. Let it rest.
- Pipe your round profiteroles and bake.
- Make your crème Chantilly.
- Fill your profiteroles.
- Melt your chocolate glaze.
- Dip your profiteroles into the glaze.
- Add your rose petals.
- Put them in the fridge to set.
This is the quantity we use in the shop. If you’re making it at home, remember to divide the amounts, or you might end up with profiteroles for a whole week!
See you tomorrow. 🙌
Chef Pavel S.
Eclair at the Bay
