Mid's Place!

Serves 12

Preheat the oven to 200 degrees C and place a rack in the centre. In a small heavy saucepan combine butter, water, sugar and salt. Heat over high heat and bring mixture to the boil, stirring until the butter is melted. Reduce the heat to low, add all the flour at once and cook, stirring vigorously with a wooden spoon, until mixture pulls away from the sides of the pan, coats the bottom of the pan with a thin film and forms a ball.
Immediately transfer the mixture to the bowl of a stand mixer fitted with a wire whip attachment and beat at high speed to cool slightly. Add the eggs, 1 at a time, beating well after each addition.The mixture, or choux paste, should be quite stiff and able to hold its shape when piped. Transfer the choux paste to a pastry bag. Pipe the desired shape onto a rimmed baking sheet lined with parchment paper.
Bake in preheated oven until puffed, light brown and crispy on the outside, about 20-25 minutes, depending on the size. Remove from the oven and let cool completely before filling and decorating.

Prepare the choux pastry

Use the recipe above to prepare the choux pastry. During the piping process use a 1/4 inch star or round tip to pipe the profiteroles into 12 spiral rounds.Continue to prepare and bake the dough as above.

Prepare the filling

Combine the 2 1/4 cups of cream with the icing sugar and whip until stiff. Set aside.

Prepare the chocolate glaze

In a small saucepan, heat the 1/2 cup of cream over medium heat just until it boils. Immediately turn off the heat. Put the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Set aside and keep warm. The glaze can be made up to 48 hours in advance. Cover and refrigerate until ready to use, and rewarm in a microwave or over hot water when ready to use.

Assemble the profiteroles

Once the profiteroles have cooled completely, cut them in half horizontally with a serrated knife. Fill with the cream mixture and drizzle the top with the chocolate glaze. Serve immediately. Enjoy!

Prepare the choux pastry

Use the recipe above to prepare the choux pastry. During the piping process use a round tip to pipe the profiteroles into 12 short tube shapes. Continue to prepare and bake the dough as above.

Prepare the pastry cream

In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes.
In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.
Chill at least 2 hours or until ready to serve. When ready to serve whip the 1 cup of cream with the icing sugar. Fold the whipped cream mixture carefully into the pastry cream. Try to keep it as light and airy as possible.

Prepare the chocolate glaze

In a small saucepan, heat the 1/2 cup of cream over medium heat just until it boils. Immediately turn off the heat. Put the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Set aside and keep warm. The glaze can be made up to 48 hours in advance. Cover and refrigerate until ready to use, and rewarm in a microwave or over hot water when ready to use.

Assemble the eclairs

Once the eclairs have cooled completely, cut them in half horizontally with a serrated knife. Fill with the pastry cream then dip the tops of the eclairs in the warm chocolate glaze and set on a sheet pan. Chill, uncovered, at least 1 hour to set the glaze. Serve chilled. Enjoy!