WELCOME to how to cook that I am Ann Reardon
today we are making profiteroles and chocolate eclairs. This is part 2 of a video on choux pastry
and pastry cream, if you missed the first one just click on this video to open that
up in a new tab. Once your pastry cream is cool, place it into
a piping bag. For the profiteroles make a small cut in one
side and poke the pastry bag in, squeeze in pastry cream until you feel the profiterole
start to bulge. Some people fill profiteroles with whipped
cream, you can do that if you like just take cream that is 35% fat and whip it with electric
beaters until it is thick and pipe it in the same way as we are doing here. Then top each one with some melted chocolate,
the better quality the chocolate the better it will taste. Alternatively you can use chocolate buttercream,
but instead of whipping it up just heat it in the microwave for 20seconds, stir, 20 sec
stir, and then another 20 seconds and add more milk as needed. It will be runny like this while it is hot
so you can drizzle it on and then it will firm up as it cools. Or if you have infused your pastry cream with
a flavour it can be nice to compliment with a matching buttercream flavour. The buttercream recipes are all on the website
howtocookthat.net there is a link in the description below the video. For your chocolate eclairs just cut them open
and fill them with your pastry cream, put your lid back on top and then smother them
in either some melted chocolate or your chocolate buttercream. Thankyou for watching and don't forget to
subscribe or click like I really appreciate your support and I hope you have an awesome
week I'll see you on Friday.