I made a mistake in the photo as it should have read "profiterole". Anyway, majority of the choux dough I did piped the Éclair shape but not photographed.
Can't believe that this is only the second time I've baked them as last time I did was for my FIL's name day , five years ago! There are so easy to do as dessert and feels lighter especially in the summer heat.
Basic Éclair recipe from A series of kitchen experiment
Notes
Add a packet (1x10g) vanilla sugar to the orig. recipe
I did the dough few days in advance and freeze it in freeze-safe bag. Thaw the dough in the fridge a day ahead and leave in out in room-temperature 30 mins. - 1 hour before you want to bake them as per recipe above. It may be still cold but you can start piping the dough onto the baking dish.
Pastry cream - I've used left over instant pastry cream (the reason why I decided to bake this the first place)
Chocolate glaze - just melt chocolate with some milk in the microwave. I microwave for 30 seconds. Let it sit a bit in the micro. and take it out and mix until glossy.
Caramelised sugar - also microwave !! I used this method with success.
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