The most delicious recipe for choux pastry for eclairs. Custard eclairs. How to make the right choux pastry for eclairs

Ask a hundred people on the street what is the most famous French dessert they know, and most of the answers will be eclairs. True, here, in Russia, this delicacy is often called choux pastries, but the meaning does not change from this. Delicate eclairs melting in your mouth with airy cream can not only be bought in the store, but also prepared by yourself.

How to make eclairs

Cooking eclairs is a very troublesome and painstaking process, but the final result is worth the effort. During the cooking process, it is very important to pay attention to the consistency of the dough: it should turn out to be stringy, moderately liquid and shiny. But when choosing a filling for eclairs, there are no restrictions. You can fill the interior voids with whipped cream, chocolate cream, or condensed milk.

Choux pastry

The hostess's task is to make the correct choux pastry and bake the blanks. However, this may not always work out the first time. The pastry dough is very capricious, so in your work you need to take into account all the nuances that cookbooks often do not write about. How to make choux pastry:

Any step-by-step recipe has one basis - a dough that is cooked in warm water, butter and flour, followed by the introduction of eggs. Note that the eggs should not come straight out of the fridge, and the flour should be added all at once.
To prevent the flour from sticking to the pot, stir the mixture constantly with a wooden spatula. Never use a mixer or the dough will run out.
Round profiteroles are formed with a spoon, and long ones - with a culinary syringe.
Place the baking sheet in a well-heated electric oven. This will allow the dough to rise in time. The baking temperature should be 200 degrees for the first 15 minutes. Then you need to lower it to 170 ° C and continue to bake the cakes for another 15 minutes.
Hot eclair cake must be pierced with a toothpick.

How to fill eclairs with cream without a syringe

The cooled cakes are supposed to be filled with cream through a pastry bag with a fine nozzle or using an ordinary medical syringe without a needle. Experienced pastry chefs make small holes on top of the eclair, and then mask them with a layer of glaze. But what if you don't have a pastry bag at hand? How to fill eclairs without a syringe? To do this, you need to make a small cut in the middle and fill the cavity inside the cake with the filling through it.

Homemade eclairs recipe

In contrast to other dishes, pastries and desserts, the recipe for custard eclairs is always the same. Only the ratio of products, the shape of the eclairs, the filling and the decoration of the delicacy can differ. There are many varieties of French pastries: with boiled condensed milk, with cream, chocolate fondant, with condensed milk and even Italian meringue. The choice of filling depends only on your own preferences: if you like it sweeter - try butter cream, if you prefer a neutral taste - then the curd filling is what you need.

With custard

Time: 1 hour.
Servings Per Container: 8 people.
Calorie content: 157.6 kcal.
Purpose: dessert.
Cuisine: French.

Learn how to make homemade custard eclairs in this classic recipe. This is the simplest version of the French dessert that is popular in our country. If you are baking cakes for the first time, the main thing is to keep the proportions correctly. Choux pastry and the same cream are the perfect combination for the most delicious dessert.

Ingredients:

eggs - 7 pcs.;
water - 1 tbsp.;
oil - ½ pack;
flour - 1 tbsp. for the test and 3 tbsp. l. for cream;
milk - 300 ml;
sugar - 150 g;
vanilla sugar - 1 sachet.

Cooking method:

Pour water into a saucepan, add butter and put the mixture on the stove.
After the butter has dissolved, add flour and stir.
We cool the dough to 60 degrees and add 4 eggs to it one by one. Form and bake eclairs from the resulting mixture.
For the custard, heat the milk. Beat the yolks with sugar and vanilla.
Add flour to the egg mixture and mix.
As soon as the milk begins to boil, add the egg-flour mixture into it and cook until it thickens.
Fill the cavities of the buns with the cooled cream.

With curd cream

Time: 50 minutes.
Calorie content of the dish: 140 kcal.
Purpose: dessert.
Cuisine: French.

Curd cream for eclairs is not a traditional recipe for making a filling, but it is very successful. The unsweetened dough is harmoniously combined with the rich taste of cottage cheese and cream. If you wish, you can even make diet cottage cheese from low-fat kefir. To do this, put a bag of kefir in the freezer overnight, and then squeeze the contents through cheesecloth.

Ingredients:

medium fat cottage cheese - 1 tbsp.;
cream - ½ tbsp.;
icing sugar - 2/3 tbsp.

Cooking method:

With a mixer at high speed, beat the cream into a stable thick foam.
Add half the granulated sugar and continue to beat for about a minute.
Grind the cottage cheese through a sieve 2-3 times, mix with the rest of the sugar.
At the end, we combine the curd and creamy mass.

With whipped cream

Time: 55 minutes.
Servings: for 10 people.
Calorie content of the dish: 215.1 kcal.
Purpose: dessert.
Cuisine: French.

An easy recipe for eclairs with whipped cream involves using only cream and sugar, but such a cream turns out to be bland and not everyone will like it. Try to diversify the filling by adding some fresh raspberries, strawberries, or any other seasonal fruit. It will turn out to be very unusual, tasty and healthy. You can skip the icing and decorate the cakes with powdered sugar.

Ingredients:

heavy cream - 1 tbsp.;
raspberries - 1 handful;
icing sugar - 1 tbsp. l.

Cooking method:

Whip the cooled cream with a whisk until firm peaks.
If it is difficult to do this manually, you can use a mixer.
Just before the end of whipping, add raspberries and powdered sugar to the cream.
We bring the mixture to homogeneity and put it inside the finished eclairs.

Learn more about how to cook with other recipes.

Chocolate eclairs recipe

Time: 30 minutes.
Servings Per Container: 5 Persons.
Calorie content: 378.6 kcal.
Purpose: dessert.
Cuisine: French.
Complexity of preparation: easy.

How to make chocolate cream is known to all mothers whose children are inveterate with a sweet tooth. Try to bake gourmet eclairs with this filling, and to give the baked goods a finished look, cover the cakes with cocoa icing or pour melted milk chocolate. It will turn out very tasty, however, too sweet, so it is recommended to wash down the cakes with unsweetened tea or coffee.

Ingredients:

oil - 200 g;
condensed milk - ½ cans;
cocoa - 3 tbsp. l.

Cooking method:

We take out the oil from the refrigerator in advance so that it thaws a little.
Add condensed milk to the butter and beat the cream.
Add a few spoons of cocoa to it, mix well.
If desired, you can pour cherry liqueur or any other alcohol into the filling.
Eclairs with chocolate filling can be coated with a layer of chocolate glaze.

With condensed milk

Time: 45 minutes.
Servings Per Container: 9 Persons.
Calorie content: 329 kcal.
Purpose: dessert.
Cuisine: European.
Complexity of preparation: easy.

The recipe for homemade eclairs with condensed milk was invented not by the French, but by our compatriots. This is because such filling is readily available, inexpensive and popular with many. Experienced chefs recommend buying not only boiled milk, but also ordinary liquid condensed milk to enhance the taste. However, you should be aware that eclairs are very sweet, so they are best served with sugar-free tea.

Ingredients:

boiled condensed milk - 1 can;
cognac - 2 tbsp. l .;
liquid condensed milk - 3 tbsp. l .;
oil - 1 pack.

Cooking method:

In order for all the ingredients of the filling to mix without unnecessary problems, the products must be at room temperature.
Using a mixer, mix the boiled condensed milk with butter.
As soon as the mass becomes homogeneous, add the usual condensed milk and alcohol.
We fill the finished baked goods with aromatic cream.

Simple recipe

Time: 1 hour.
Servings: for 10-15 people.
Calorie content: 120 kcal.
Purpose: baking.
Cuisine: Russian.
Complexity of preparation: difficult.

Looking for a simple butter-free custard eclairs recipe? Then you have found what you need. Although, according to the correct French chefs, vegetable oil cannot in any way be present in a tender eclair, it is still worth trying to make such a dough. The cooled baked goods turn out to be the same airy, but with a bland taste. Therefore, this dough recipe is more suitable for snack cakes stuffed with pate, salad or cheese.

Ingredients:

water - 1 tbsp.;
vegetable oil - 70 ml;
flour - 180 g;
eggs - 5 pcs.

Cooking method:

In a saucepan, combine water, oil, and salt.
Place the container in a water bath and heat it up.
Once the water has warmed up well, add the entire amount of flour and begin to beat the dough with a mixer.
If the dough begins to lag behind the walls, remove the pan from the stove.
Cool the dough to 60-70 degrees and stir in the eggs one by one.
As soon as the mass becomes homogeneous and lags well behind the walls of the pan, you can start forming and baking profiteroles.
Ready-made eclairs can be filled with any cream.

With butter cream

Time: 10-15 minutes.
Servings Per 10 People.
Calorie content: 364 kcal.
Purpose: dessert.
Cuisine: Russian.
Complexity of preparation: easy.

Each housewife prepares eclairs with butter cream in her own way, and all because there are a lot of recipes for the filling itself. If you are just looking for a new option, try the buttercream with delicate cheese. The only rule is that the butter must be at room temperature and very fresh, but it is better not to take the curd component out of the refrigerator in advance.

Ingredients:

oil - 115 g;
curd cheese - 350 g;
icing sugar - ½ tbsp.

Cooking method:

Add curd cheese to the softened butter, stir.
Add the icing sugar and whisk vigorously for about 4-5 minutes.
If desired, you can add a little vanilla extract to the cream.
Put the finished filling in the refrigerator, if you do not plan to immediately fill the eclairs.

No eggs

Time: 1 hour.
Calorie content: 362.5 kcal.
Purpose: baking.
Cuisine: Russian.
Complexity of preparation: medium.

If you adhere to the basics of vegetarianism or eggs are banned from food by doctors due to aggravated allergies, you should not give up your favorite confectionery product. How to make eclairs is well described in the following recipe with a photo step by step. True, for very strict vegetarians, it will not work, because it contains butter and milk.

Ingredients:

milk - 2 tbsp.;
oil - 150 g;
sugar - 3 tbsp. l .;
yeast - 10 g;
flour - 1 kg;
baking powder - 1 sachet.

Cooking method:

We heat milk on the stove, add butter, sugar and salt to it and cook for 10 minutes.
Then, at low speed of the mixer, add 200 grams of flour to the sweet mixture.
On a separate plate, mix the remaining flour with dry yeast and baking powder.
Add dry ingredients to the dough.
Wrap the finished dough with foil and leave it to rest for 20 minutes.
You need to bake eclairs without eggs in the oven at 200 ° C for 25-30 minutes without opening the door.

French

Time: 45 minutes.
Servings Per Container: 5-8 Persons.
Calorie content: 230.6 kcal.
Purpose: dessert.
Cuisine: French.
Complexity of preparation: medium.

Real French eclairs keep their shape perfectly. Filled with cream, they will not fall apart even after several days of storage in the refrigerator. The whole secret lies in the cream. Pedantic Frenchmen even came up with a special name for him - patisier. As for the eclair fondant, the original recipe uses a fondant. However, it is problematic to cook it at home; it is better to buy ready-made chocolate icing.

Ingredients:

yolks - 6 pcs.;
starch - 40 g;
milk - 2 tbsp.;
sugar - ½ tbsp.;
vanilla extract - 1 tsp

Cooking method:

Mix the yolks and starch with a whisk, adding ¼ part of the milk to it.
Bring the remaining milk, sugar and vanilla extract to a boil.
Pour half of the boiling milk into the egg mixture, stirring vigorously.
Mix the egg mass with hot milk and cook after 1 minute.
Pour the hot cream onto a plate, press the cling film tightly on top. Cool to room temperature.

With protein cream

Time: 20 minutes.
Servings: for 10-12 people.
Calorie content: 319.4 kcal.
Purpose: dessert.
Cuisine: Russian.
Complexity of preparation: easy.

Eclairs protein cream can be made in several variations: using cream, curd cream or honey. In this recipe, in addition to proteins, sour cream is taken as a basis. This filling turns out to be very tender and literally melts in your mouth. You can choose any recipe for the dough you like: make a custard with eggs, without them, or based on sunflower oil.

Ingredients:

proteins - 4 pcs.;
sugar - 1 tbsp.;
vanilla extract - ½ tsp;
fat sour cream - 1 tbsp.

Cooking method:

Mix sour cream with three tablespoons of sugar.
Add vanilla and beat until the volume doubles.
Shake the proteins in a separate bowl, gradually adding the remaining sugar to them.
Mix the stable peaks with the cream with a silicone spatula.
Immediately fill the cooled profiteroles with the protein filling.

Stuffed eclairs can be eaten right away, or you can work a little more and give the baked goods a finished look by covering the top of the cake with caramel, powdered sugar or icing for the eclairs, but keep in mind a few tricks:

to get a colored glaze, add food coloring to the rest of the ingredients;
if the fudge is very thick and lays unevenly, slightly dilute the mixture with warm milk or water;
a quick option for ganache is to melt a bar of dark chocolate in a water bath;
if the frosting remains sticky, you can remedy the situation by rolling the cake in nuts, Easter powder, or sprinkling waffle crumbs on top.

Video

At home, prepare a real French delicacy - eclairs. With cream, chocolate fondant, ganache - very tasty!

The classic recipe for eclairs from childhood. The recipe is in accordance with GOST, but with my minor changes. I reduced the amount of butter in the cream, as well as sugar, according to GOST it is supposed to use 275 g of sugar, I took 200 g, I think that this is more than enough, but if you want that classic taste from childhood, then take more sugar. Eclairs come with butter cream, it is called Charlotte, there are protein ones, there are boiled condensed milk cream, and also with custard. I cooked it with butter cream, in my opinion, in my childhood in the store it was the most popular option.

200 g flour
100 g butter
180 g water
a pinch of salt
300 g eggs (about 5 pieces)

250 g butter
200 g sugar
200 g milk
1 egg
10 g vanilla sugar
1 tbsp. l. cognac

Coating:

100 g of chocolate (I have 56%)
50 g butter

Cooking choux pastry for eclairs.

Pour water into a saucepan, add butter, salt, bring to a boil.

Pour in all the flour at once, start mixing.

After the dough gathers into a lump, continue stirring for another minute, the flour should be well brewed. Then remove from heat, cool until warm.

Shake eggs a little in a separate container.

Gradually, in small portions, pour the eggs into the dough, each time beating well with a mixer, or kneading with a large, strong spoon.

You should get a homogeneous plastic dough.

Put the dough in a tight bag, tie it, and cut off an angle of about 1.5-2 cm.

Make markings on baking paper, eclairs should be 12 cm long, turn the paper over to the other side.

The dough is designed for 20 pieces, everything will not fit on a baking sheet at once, I baked in two passes.

Squeeze the dough onto a stick-shaped baking sheet.

Put in an oven preheated to 180 degrees. Bake for about 25-35 minutes.

Cool the finished eclairs completely.

Cooking Charlotte cream for eclairs.

Put the egg, sugar, vanilla sugar, milk in a saucepan, stir thoroughly until smooth.

Cook with continuous stirring until the mass envelops the shoulder blade. Cool the syrup completely.

Beat the butter until light is noticeable. The butter should be at room temperature and soft (remove it from the refrigerator beforehand).

Then, gradually add the cooled cream, each time whisking until smooth, also add cognac.

If your cream has exfoliated, then it can be easily saved. This time it happened to me, since I was preparing the syrup the day before, and it was immediately out of the refrigerator, and I poured it in too quickly)), so the cream was slightly exfoliated. I transferred about a fourth of the cream to another container, melted it in the microwave until it was completely liquid, then, with continuous beating, poured it back into the total mass, the cream became perfect - smooth, homogeneous, plastic!

We start eclairs.

If you have a nozzle in the form of a long narrow tube, then you can fill it like a store, through one small puncture. If not, then you can fill through a bag with any nozzle of a small diameter, but then, in order to fill the eclair completely, it is advisable to make three punctures so that the cream accurately fills the entire volume, because there is nothing worse than a half-empty eclair!

Alternatively, start using the simplest method, just make a neat side cut on the eclair. Open the eclair and fill with cream using a teaspoon.

And connect back. This is how I filled most of the eclairs.

Stuffed eclairs must be refrigerated for complete cooling, at least for 2-3 hours, so they become much tastier, as the butter cream acquires the desired structure.

Classic eclairs according to GOST were covered with the so-called fondant, it is made from powdered sugar, sometimes it is simple white, and it is the same, but tinted with cocoa, that is, chocolate. But making fondant correctly at home is quite difficult, it takes a thermometer, experience and patience. Although I have all of the above, I covered the eclairs with regular chocolate ganache, which tastes much better to my taste than fudge! And I advise you to do the same.

Melt the chocolate and butter in pieces into a homogeneous mixture in the microwave or in a water bath.

Eclair can be dipped in ganache (it turns out as in the photo on the left) or smeared with a brush (on the right). As you can see, smeared with a brush looks neater, moreover, this way the layer of ganache turns out to be thinner and more uniform.

And here is the cut.

The custard cakes are delicious! I liked it very much, the taste is the same.

Recipe 2: homemade custard eclairs

Homemade custard eclairs are a homemade variation of the famous French dessert dating back to the 19th century. It is worth noting that the hand-made execution of this dish is no worse than that of eminent confectioners, because the cooking process is quite simple.

However, it should be borne in mind that some nuances still exist and if you do not take them into account, then you run the risk of turning delicious cakes into spreading lumps of baked dough. So, for example, when baking eclairs, you should not look into the oven. In this case, it means that you cannot open the oven door. This is due to the fact that when the temperature changes, the dough settles and simply turns into a shapeless mass. You can get the eclair only if it is baked well.

butter - 100 gr
edible salt - ½ tsp.
chicken egg - 4 pcs
egg yolk - 4 pcs
vanilla - 1 pod
granulated sugar - 100 gr
wheat flour - 260 gr
icing sugar - 40 gr
milk - 400 ml

In a saucepan on the stove, boil 250 ml of water and add butter to it. The last named ingredient should melt completely. You also need to add a little salt and sugar to this mixture.

Pour flour into boiling water. Then immediately remove the saucepan from the heat.

Now you should knead the dough well. It should be elastic and should not stick to the sides of the saucepan.

Drive eggs one by one into the dough and mix everything well. It should have a uniform consistency.

We line the bottom of the baking sheet with parchment, and then put the dough in portions on it. This can be done either with a teaspoon dipped in water, or with a pastry syringe.

You need to bake eclairs at two hundred degrees for thirty minutes.

Now let's prepare a custard for the eclairs. To do this, mix egg yolks, flour and powdered sugar in a bowl.

Boil milk on the stove, add sugar and a vanilla pod cut lengthwise.

Now add the yolks to the milk and, continuing to heat this mixture, stir it. It should thicken, but no lumps should form. When the cream reaches the desired consistency, remove the saucepan with it from the stove.

Cool the cream, and then make an incision in the eclair and stuff it with a pastry syringe.

Now homemade custard eclairs are ready to be served!

Recipe 3, step by step: how to make homemade eclairs

Custard cakes, with a delicious delicate cream filling, are very suitable for any festive or everyday tea drinking and are an excellent table decoration.

Eclairs are delicious, oblong cakes that come to us from distant French cuisine, with a delicious creamy filling. For their preparation, custard dough and, as a rule, custard are used. As for the filling, you can diversify them with any other cream of your choice, but today I will prepare classic eclairs with custard.

For the test:

butter - 100 gr.
water - 1 glass
salt - a pinch
eggs - 5 pcs.
flour - 1 glass (160-170 gr.)

For the cream:

egg - 1 pc.
sugar - 100 gr.
flour - 2 tablespoons
milk - 1 glass
butter - 150 gr.
vanilla sugar - 1 sachet (8 gr.)

First, let's prepare the choux pastry. To do this, pour 1 cup of water into a saucepan and add 100 grams of butter and a pinch of salt. We are waiting for the oil to completely dissolve and the liquid begins to boil. Next, add 1 cup of flour (160-170 grams), and begin to knead the dough well with a spoon.

Stir for about one minute and remove the dough from the stove. You should get a pretty tight mass. Into the cooled dough, one at a time, begin to introduce the eggs and mix. You need to keep 5 eggs. The consistency of the dough should be much softer, but still keep its shape.

Next, cover the baking sheet with parchment and begin to deposit the cakes. For convenience, place the dough in a pastry bag (you can just put it on with a spoon), and squeeze out in long strips. We put the eclairs in an oven preheated to 160 degrees and bake for 30 minutes. Never open the oven while baking, otherwise they will fall.

Now let's make the custard. Pour 1 cup milk into a saucepan and bring to a boil. Separately, in a bowl, combine 1 egg, 100 grams of sugar, and 2 tablespoons of flour.

In the egg and sugar mixture, pour in the hot milk in a thin stream, stirring constantly with a whisk. Put the cream on low heat and stir until thick, but do not bring to a boil, otherwise the cream will curdle. Next, place it in a cool place until it cools completely.

Separately in a bowl, whisk 150 gam of softened butter with a bag of vanilla sugar, gradually adding our custard to it.

Fill the eclairs with cream. You can use chocolate icing and icing sugar to decorate the top. Our dessert is ready. Enjoy your tea.

Recipe 4: how to make custard eclairs

I offer you a step-by-step recipe for custard eclairs with a photo. Very tasty eclairs turned out, everyone liked it.

milk - 125 ml
water - 125 ml
sugar - 1 tsp
salt - a pinch
butter - 100 gr
flour - 150 gr
eggs - 4-5 pieces

For the cream:

egg yolks - 4 pcs
sugar - 100 gr
milk - 500 ml
vanilla sugar - 1 tsp
corn starch - 2 tablespoons
butter - 60 gr
flour - 2 tablespoons

In a saucepan (I have a cast iron one) mix milk with water, add sugar, salt and butter, boil. Add all the flour to the boiling mixture at once and mix well. The dough should stick into one ball.

Remove from heat and add eggs one at a time, whisking with a mixer.

The dough should be elastic and shiny. Transfer the dough to a pastry bag.

On a baking sheet covered with parchment, squeeze the eclairs, the distance between the eclairs is 1-2 cm, as they will grow well. Bake eclairs in an oven preheated to 200 ° C for 15 minutes, then reduce the temperature to 150 ° C and bake for another 15 minutes.

Cooking custard for eclairs according to the recipe with a photo.

Heat the milk. Using a mixer, grind the egg yolks with sugar until white, add starch, vanilla sugar and flour, pour in a small amount of milk and mix well.

Pour the egg-milk mixture into the milk that remains in the saucepan. Put on low heat and cook, stirring constantly, until the cream thickens. When the cream is ready, add the oil to it and mix well.

Transfer the cream to a bowl and cover with cling film, so that it comes into contact with the cream, and leave to cool completely. (I left it overnight).

Fill the eclairs with the chilled cream using a pastry bag.

Bon Appetit! I hope you enjoy my step by step custard eclairs recipe!

Recipe 5: homemade eclairs with cream and chocolate

The French word for eclair means lightning. The fact is that this cake is very quick to cook and requires very few ingredients. Therefore, it received the name eclair. Eclair is ideal as a delicious and inexpensive dessert, both for a festive dinner and just for an evening for tea.

Water 0.5 l
Butter 160 g
A pinch of salt
Flour 300 g + 2 tbsp. l for cream
Egg 6-7pcs. + 2 for cream
Sugar 200 g
Milk 500 ml
Vanilla sugar
Chocolate and coconut flakes

Cooking the dough. Pour water into a saucepan and put butter and a pinch of salt. When the butter is melted, add flour. Stir everything thoroughly so that there are no lumps.

The dough should gather in a lump and lag behind the sides of the pan. If this happens, then the dough is ready.

Remove the dough from the heat. Let it cool for a couple of minutes and then add the eggs. Add one at a time, stirring thoroughly.

The choux pastry should be elastic.

We put the finished dough in a pastry bag. I didn't have one, so I used regular fruit freezer bags by cutting the tip of the bag.

Preheat the oven to 180 degrees. In the meantime, we form eclairs on a baking sheet covered with parchment.

Put the eclairs in the preheated oven. For about 40 minutes 180-200 degrees. When the eclairs are ready, we make punctures with a toothpick so that the air comes out.

Preparing the custard. Mix eggs with sugar, vanilla powder or vanilla sugar in a saucepan

Then it is mixed with flour.

The mixture is diluted with cold milk.

Put the saucepan on the fire and, stirring continuously, bring the custard to a boil.

We make an incision in each eclair.

Fill the eclairs with cream. I do it with a teaspoon.

If desired, eclairs can be covered with melted chocolate and sprinkled with coconut. Bon Appetit!

Recipe 6: eclairs with cream at home (with photo)

This recipe will not leave aside sweet lovers. Custard eclairs are considered a classic dessert. The dish is perfect for evening tea after a family dinner or for morning coffee in bed of your beloved. In addition, they are preparing custard eclairs not difficult. All we need is the right ingredients and time. So, forward to culinary achievements!

For the test:

Water 1 cup (200 grams of water for a 200 ml glass)
Premium wheat flour 1 cup (130 grams of flour in a 200 ml glass)
Butter 100 gr.
Chicken egg 3-4 pcs. (it all depends on the size of the eggs)
0.5 teaspoon salt (pinch)

For the cream:

Milk (any fat content) 1 tbsp. (200 gr.) + ¾ st. (175 gr.)
Chicken eggs 2 pcs.
Wheat flour, premium grade 2 tbsp. spoons
Granulated sugar 1 glass
Butter 2 tsp
Vanillin 1 tsp

Put the previously prepared pot of water on the fire. Add butter and a little salt - a pinch will be enough. Bring to a boil and carefully add the flour, stirring constantly, avoiding the formation of lumps. Over moderate heat, stirring vigorously, keep for 1-3 minutes, it is necessary not to allow the resulting dough to burn. Next, remove from heat and let cool, but not much, to a maximum of 70 degrees. In the first minutes, the appearance of the dough may alert you, do not stop stirring and you will achieve the desired consistency. Add the beaten eggs to the hardened dough, in turn, stirring thoroughly until each egg is combined with the dough mass. It is possible that initially the eggs will still separate from the dough, but vigorous stirring will soon give the necessary, homogeneous dough mass. In order to speed up the mixing process, you can use a mixer.

Squeeze the cooled dough using a confectionery syringe in small oblong portions onto a baking sheet covered with parchment and greased in advance with oil. We heat the oven to 170 ° С, but not more than 220 ° С. It all depends on how much time you have and what kind of eclairs you are planning to bake: if time is slow, and you like eclairs with a toasted crust, then you need to bake at a temperature of 170 degrees for 35-40 minutes. If you like more browned, light brown eclairs and want to save some time, then baking at 220 ° C is for you. In this case, the baking time will take 20-30 minutes. At any temperature, it is better not to open the oven for the first 15 minutes, to allow the baking eclairs to "rise" and form a sufficiently large cavity for the filling inside the cakes. We take out the finished preparations for the future dessert from the oven and let cool.

In a saucepan, mix the eggs with flour until the lumps disappear. In another container, boil milk with sugar. Then pour the boiled product into the beaten mass of flour and eggs, stirring constantly in order to prevent the formation of lumps. We put the resulting mixture on low heat, continuing to stir. Avoiding boiling, bring the mixture to thicken. Add butter and vanillin to it. We mix everything until the products are completely soluble and in a short time we cool the cream. To do this, immerse the dishes with cream in ice or cold water. We cool and bring the temperature of the cream to the optimum temperature for the filling of our cakes (slightly cooler than room temperature).

Fill the custard with a pastry syringe into the cavity of the eclairs. If you do not have a special syringe, then with a knife you can make an incision in the buns, and put a small amount of cream into it with a spoon. Our classic dessert for children and adults is ready.

Delicious eclairs can be served with a variety of drinks: tea, coffee, juice or wine. This dish is perfect as a dessert or for breakfast. You can also pack them and take with you to work or give your child to school. In this case, they will play the role of a wonderful and satisfying snack, which is also homemade, which means it is harmless to health. Bon Appetit everyone!

Recipe 7: homemade eclairs with chocolate cream

butter - 125 gr.;
flour - 1 tbsp.;
water - 1 tbsp.;
salt - 1.4 tsp;
chicken eggs - 4 pcs.;
vanillin - 1 gr.;
milk - 1 tbsp.;
egg yolks - 2 pcs.;
vanilla sugar - 1 tsp;
cocoa powder - 1 des.l.;
granulated sugar - 0.5 tbsp.

First, let's prepare the custard. After all, he will need to cool down by the time the eclairs are prepared. For this we need such a set of products.

Separate the yolk from the protein carefully.

We do not need proteins, but add sugar, flour, vanilla sugar to the yolks and mix everything thoroughly.

No need to beat, just mix thoroughly. The next step is to boil milk and add cocoa powder.

After the cocoa dissolves and the milk boils, turn it off and let the milk cool down a little, for about three minutes. Then add the mixture with yolk, sugar and flour and put on the stove.

Cook for 5 minutes over low heat, stirring the mass continuously, until the mass thickens.

After the thickened mass has cooled down a little, add 50 gr. butter and beat the cream.

We finished with the cream, leave it to cool completely and proceed to preparing the choux pastry for eclairs.

For this we need

125 g butter, 1 cup flour and water, 4 eggs, vanillin or vanilla sugar and ¼ tsp. salt.

Cut the butter into pieces, add a glass of water and put on the stove, melting the butter.

Add salt and when the mass boils, we make a minimum heat under the pan.

Add vanillin and gradually add flour, stirring intensively the thickening mass with a wooden spatula.

Remove from heat and let the dough cool for a couple of minutes. Then, one at a time, we drive in the eggs without ceasing to thoroughly mix.

As soon as one egg has dissolved with the dough, drive in the next one. The dough should be elastic and shiny. If the eggs are small, you can drive in another egg.

Cover the baking sheet with parchment paper and spread the dough with a teaspoon. The sizes depend on what kind of eclairs you are preparing. I like small ones, so I put the dough the size of a walnut.

Preheat the oven to 180 * C and place the baking sheet in the oven.

We bake our eclairs for 20 minutes. Do not open the oven while the eclairs are baking, the dough will not rise.

After 20 minutes, reduce the heat in the oven and bake the eclairs until they are pleasant golden brown. About 15 minutes.

When our profiteroles have cooled down, we make a small incision on the side of the ball and fill the inside with the previously prepared cream.

For this size, this is about a teaspoon of cream.

Sprinkle the eclairs with powdered sugar on top, brew delicious tea and enjoy the cakes.

Recipe 8: homemade chocolate eclairs

If you adore profiteroles, eclairs with any cream, then be sure to delight yourself with chocolate eclairs, which you can cook in your kitchen without any apparent effort. As a filling for such a dessert, ordinary custard is suitable - it is easy to prepare it with the addition of starch and with the addition of custard pudding. The biggest secret to making eclairs is to let them cool in the oven after baking, otherwise they'll just fall off!

A delicacy is prepared in a matter of minutes: literally in 40 minutes you can already serve it on the table along with hot drinks. Especially successful in the dessert is the fact that its preparation does not require expensive ingredients, and there are enough eclairs themselves to keep the whole family full!

For the test:

70 g wheat flour
10 g cocoa powder
150 ml milk
60 g butter
2 pinches of salt
1 tbsp. l. Sahara
2 chicken eggs.

Custard:

1 yolk
200 ml milk
2 tbsp. l. starch
5 tbsp. l. granulated sugar
20 g butter.

To prepare the dough, pour milk into a container with a non-stick bottom and add a piece of butter, salt and granulated sugar to it. Place the container on the stove and bring it almost to a boil - we need the spices to interfere with the liquid and the butter to melt.

While the liquid is heating, mix cocoa powder and wheat flour in a separate container.

Remove the container from the heat and pour the cocoa flour into it, immediately starting to stir with a spatula.

Thus, we get a chocolate choux pastry.

Once we mix all the dry ingredients into the dough, transfer it to a bowl or salad bowl. Drive an egg into it and mix thoroughly with a fork for 1-2 minutes. We will also stir in the second egg (remember that the eggs must be mixed in one at a time so that they do not curl).

Transfer the dough to a pastry bag or syringe.

Lubricate the parchment paper with oil and squeeze the longitudinal parts of the dough onto it, trying to leave a large space between them, as the eclairs grow significantly in size when baking. Place the baking sheet with the blanks in a preheated oven at 180 degrees for 20-25 minutes.

After the kitchen smells of baking, and the eclairs grow in size, turn off the oven, but we will not open the door for another 10 minutes. Only then will we extract the eclairs, otherwise they will simply fall off from the cold air.

In a deep bowl, combine cold milk, 1 chicken yolk, sugar and any starch, corn or potato. We place it carefully.

Pour into a container with a non-stick bottom and bring to a near boil, stirring with a whisk.

As soon as the cream thickens, remove the container from the heat and stir in the butter. Let the cream cool in the cold.

Cut each eclair on the side and place the chilled custard in it.

Put on a dish or board, sprinkle with powdered sugar and serve with a drink.

Recipe 9: cream for eclairs at home (step by step)

1 egg,
1-3 st. tablespoons of flour
1 cup of sugar,
0.6 cups of milk
250 g butter.

Wash the egg thoroughly, break it.

Add sugar to it.

Rub it white with a mixer.

Add milk and 1-3 tbsp to the mass. tablespoons of flour, previously mixed in a small amount of milk until the lumps disappear.

We put the mixture on fire, bring to a boil and cook over very low heat for 5 minutes, stirring continuously. Cool the mass.

Cut the butter into small pieces.

In small portions, add the mixture to the butter, whisking at the same time with a mixer. When the mass becomes homogeneous, add aromatic essence and vanilla sugar to it.

The cream is ready, now it's up to the eclairs. It must be remembered that custard, like any other butter cream, is an excellent breeding ground for bacteria. Therefore, the cream must be made immediately before use and stored only in a cold place. But eclairs are such a delicious product that I think they simply won't be allowed to last too long.

Recipe 10: homemade dough for eclairs and profiteroles

Water - 125 ml
Milk (fat content 3.5% or 3.7%) - 125 ml
Salt (incomplete) - 1 tsp
Sugar (incomplete) - 1 g
Butter - 110 g
Wheat flour / Flour - 140 g
Chicken egg - 5 pieces

Mix milk, water, salt and sugar in a saucepan (preferably with a thick bottom. I have a Zepter saucepan, so you can beat it with a mixer without any problems), add butter, bring to a boil.

As soon as the water boils, add all the flour IMMEDIATELY (it is better to sift it first, because then it is saturated with oxygen, and the baking will be more airy). Beat well to soften the dough.

Beat for another 2-3 minutes until the dough falls behind the sides of the pan. We do all this while the pan is on the stove. We form a large ball.

Remove the pan from heat and transfer the dough to a deep bowl. I have a separate bowl in the photo, although it looks the same as a saucepan (THIS IS A VERY IMPORTANT POINT, because you need to add eggs one at a time for an even and light dough structure). And we begin to add eggs one at a time, beating until the egg is completely mixed with the dough.
The finished dough should look like this, that is, the consistency is thick enough, such that it does not drip from the whisk, but slowly falls off.
After that, you can start the pastry syringe and proceed directly to baking.

CHEF'S ADVICE: “It's best to freeze the blanks. Form either eclairs (about 8-9 cm long) or profiteroles (4-5 cm), place them on the parchment at a distance of 2-3 cm from each other and put them in the freezer. "

I usually do this because I usually make dough and cream in the evening and bake the next day. It's convenient to do this, because you need to stuff the eclairs just before serving, otherwise they will get wet. And messing around with making dough (albeit simple) is not always convenient. I, of course, take out the dough 20 minutes before baking and leave it just in the refrigerator.

We preheat the oven to 180 degrees (who has gas - 4), put our blanks (if someone bakes right away - with a confectionery syringe of the shape you need on a baking sheet covered with parchment).

The chef advises sprinkling eclairs or profiteroles for a sweet filling with crushed almonds and sugar. I don’t always do it, but it’s delicious.

We put in the oven and bake for 7-8 minutes (the eclairs should increase in volume and rise, but remain the same in color). Then we open the door and continue to bake for another 15 minutes until golden brown. After that, I turn off the oven (I have an electric one) and leave them there to cool.

Cooking instructions

50 minutes Print

1. Boil 250 ml of water, add oil, salt, bring to a boil.

2. Pour flour into boiling water, mix well and boil for 2 minutes. Flour seeder tool Flour needs to be sieved even if you ground it yourself and vouch for the absence of lumps and pellets. Waking up through a sieve, the flour loosened up, saturated with oxygen, the dough rises better and its texture is then better. You can sift with any fine sieve or, for example, a special OXO seeder, which works on the principle of a meditative rocking chair.

3. Cool the mass a little.

4. Add one egg, mix well, add the second, mix. Add all the eggs in this way.
Crib How to check the quality of eggs

5. Cover the baking sheet with baking paper (or grease with oil).
Tool Baking paper For even baking, open pies and quiches are best sent to the oven on the wire rack, and baking paper will help to prevent the sauce boiling from the heat from dripping between the rods. A good one is produced, for example, by the Finns - it is quite dense and is already divided into sheets that are easy to get out of the box. And more of the paper is not required.

6. With a spoon or using a pastry syringe, lay out the dough in the form of tubes 10–11 cm long.
Tool Serving spoon The serving spoon has many different functions. With its help, the insides with seeds from fruits are easily removed, pieces of the correct shape are cut out - round, oval and square. It will also come in handy when serving ready meals, serving sauce or gravy. Serving spoons differ in the type of material they are made from. Stainless steel spoons are ideal for working with vegetables and fruits, and those made from heat-resistant plastic do not damage the surface of the pans and allow you to safely and easily serve hot meals.

7. Put in an oven preheated to 180 degrees, bake until golden brown, about 35-40 minutes.
Do not open the oven door during baking. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand, which is placed in the oven or simply hung on the grate. And it is better that it shows degrees Celsius and Fahrenheit at the same time and accurately - like a Swiss watch. A thermometer is important when it is necessary to strictly observe the temperature regime: for example, in the case of baking.

8. Fill the finished cakes with cream using a pastry syringe.

9. You can pour melted chocolate over the cakes and sprinkle with coconut.

Eclairs are a delicacy familiar to everyone from childhood. They are oblong cakes filled with cream and glazed. The dough for this dessert needs a custard dough prepared on the basis of butter or margarine, eggs, water and flour. But with fillings, you can experiment and use different compositions, depending on personal preference. Consider the most common recipes for eclairs with different fillings.

In the classic version, eclairs are made with a custard filling.

To prepare a treat you will need:

For the test:

4 eggs;
half a packet of fatty oil;
0.25 l of water;
150 g of good quality flour;
5 g granulated sugar;
2 g of salt.

For filler:

a carton of milk;
a couple of eggs;
200 g granulated sugar;
150 g flour;
a piece of butter 40 grams;
a little vanilla.

For glaze:

half a lemon;
20 ml of water;
50–70 g of powdered sugar.

Operating procedure:

First you need to prepare the custard for the eclairs. When it's time to fill the cakes, it should already be cool. The first step is to boil 2/3 of the above volume of milk.
Then combine the rest of the milk with the eggs, add flour and vanillin. Mix the whole mass well.
Pour boiled milk into the resulting composition in a thin stream, without stopping stirring. Bring the mixture to a boil over low heat.
As soon as the first bubbles appear, remove the container from the burner and transfer a piece of fatty oil into it.
While the cream is cooling, prepare the custard dough for the eclairs. Fill a saucepan with water, add sugar and a little salt. Put butter cut into pieces here (you can also use high-quality margarine) and send it to the stove.
When the mass becomes homogeneous, slowly add flour with a spoon, stir the base with a spatula, and then let cool.
Place the eggs one at a time in the base. Each subsequent can be added only when the dough has completely "eaten" the previous one.
Send the creamy base inside a pastry bag with an asterisk attachment and squeeze dough strips up to 7 cm long into a mold covered with tracing paper.
Place the baking sheet in the oven, bake the eclairs and let them cool slightly. Afterwards, fill them with cream using a syringe.
When the portions are ready, make the icing for the eclairs: squeeze the juice from half a lemon, add water and powdered sugar, stir until smooth and pour over portions.

Important! To make the cakes lush, you can put the baking sheet in the oven compartment only after it has warmed up to 180-200 degrees.

Traditional French eclairs

Since France is considered the birthplace of eclairs, one cannot ignore the method of making cream for such a dessert, which is used by the confectioners of this country.

In the process of work you will need:

choux pastry;
6 egg yolks;
2 tablespoons of starch;
400 ml of milk;
100-120 g of sugar;
vanilla.

Sequence of work:

Bake the cakes and leave to cool on a tray.
Stir the yolks with the starch, then add 100 ml of milk and beat the mass with a whisk.
Pour the remaining milk into a saucepan, add sugar and vanilla, and bring to a boil.
Pour boiling milk carefully into the prepared egg-starch mixture, stirring constantly. Place on the stove, bring to a boil and then remove from heat.
Cool the composition, transfer to a bag and fill the pre-baked eclairs.

Cakes prepared with such a filling will not lose their freshness and airiness within 36 hours.

Perfect choux pastry for eclairs

What is the ideal eclair dough? Each culinary specialist understands this in his own way, but in this section we will consider the recipe for the basics, which even an inexperienced housewife can handle. In addition, this composition does not contain eggs and people who, for one reason or another, are prohibited from using this product, will be able to enjoy such a dessert.

To create the base you will need:

400 ml of milk;
a pack of butter or margarine;
60 g sugar;
3-4 glasses of flour;
10 g of compressed yeast;
5 grams of baking soda.

Sequence of work:

Heat the milk in a saucepan until the first bubbles appear, and then add butter or margarine and granulated sugar to it. Continue cooking until the ingredients are dissolved.
Cool the mixture and then mix with a glass of flour until smooth.
In a separate bowl, combine the compressed yeast with a little milk and wait a quarter of an hour until a light froth appears.
Mix yeast with the cooled base, add baking soda, stir and leave to rise for half an hour. The dough should not stick to your hands.

When the base is ready, all that remains is to put the portions on a baking sheet covered with tracing paper and send them to a hot oven to bake.

Eclairs with condensed milk

Another popular filler for eclairs is condensed milk.

base for cakes;
a can of boiled condensed milk;
80-110 g butter;
a teaspoon of brandy or liquor.

Work process:

Prepare eclairs, carefully transfer to a dish and leave to cool.
Cut the butter into slices and place in a warm place to melt.
Transfer the condensed milk to a blender bowl, add the fatty composition, cognac or liqueur and beat until the mass becomes homogeneous.
Fill a pastry syringe with cream and add the filling to the cakes.

If the dessert is prepared for children, it is better not to use alcohol, but to make a cream only from condensed milk and butter.

Dessert with butter cream

You can prepare butter cream for eclairs in different ways by adding fruit or berry puree, condensed milk, cocoa, cottage cheese or soft cheese to the main ingredient. Consider a recipe for a dessert with a butter-cheese filling.

For cooking you will need:

custard base;
100 g butter;
100 g soft cheese;
sugar.

Sequence of work:

Bake eclairs and put them on a dish to cool.
Soften butter, mix with cheese and granulated sugar, stir until smooth.
When the sugar is completely dissolved, transfer the cream to a syringe or piping bag and refill.

In a similar way, you can make an oil filler with other additives.

Chocolate eclairs

Chocolate is loved not only by children, but also by adults, and therefore cakes with such a filling will not leave anyone indifferent.

To create a dessert you will need:

choux pastry;
boiled condensed milk;
100 g butter;
a tablespoon of cocoa;
vanilla.

Procedure:

Bake the cake base and cool.
Soften butter, mix with condensed milk and beat with a mixer until smooth.
Add cocoa powder, a pinch of vanilla and stir in the cream.
Use a syringe or pastry bag to inject the filling into the cakes.

Attention! If it was not possible to purchase boiled condensed milk and you had to bring the product to readiness on your own, you need to make sure that the jar is constantly covered with water, and timely add liquid to replace the evaporated one.

Otherwise, the container will explode, and instead of having tea with dessert, the hostess will have to clean up the area.

Eclairs with cream at home

Quite often, cream for eclairs is prepared on the basis of cream and set off the taste of the filler with fruits or berries.

For such a dessert you will need:

custard base;
250 ml heavy cream;
fruit puree or fresh berries;
50 g icing sugar.

Cooking procedure:

Bake eclairs, place on a tray and let cool.
Beat the cream with a mixer until a stable foam appears.
Add fruit puree or berries, add powdered sugar and smooth until smooth.
Transfer the filling to the syringe or bag and fill the finished cakes.

It is worth taking on the preparation of such a dessert only if you have a mixer, since it is rather difficult to whip the cream to the desired consistency manually.

Custard cakes with curd filling

As mentioned above, the filling for eclairs can be different, and these cakes with curd cream are especially tasty.

For dessert you will need:

dough for eclairs;
cottage cheese;
fat sour cream;
sugar;
a pinch of cinnamon and vanilla.

Operating procedure:

Bake eclairs, place them on a tray and leave to cool.
Beat the cottage cheese and sour cream with a mixer until smooth. If it is not possible to use special equipment, it is permissible to pass it through a meat grinder or grind it with a sieve.
Mix curd sour cream with sugar, add cinnamon and vanilla, put the mixture in a pastry bag and fill the finished cakes with it.

Advice. To make the dessert not so high in calories, it is better to use low-fat cottage cheese, and replace sour cream with kefir.

Protein Cream Cakes

Eclairs with protein cream are extraordinarily tender, airy and very tasty.

To create a dessert you need:

choux pastry;
5 egg whites;
180-220 g sugar;
30 g cream;
a pinch of vanilla.

Cooking procedure:

Bake the cakes and let them cool.
Beat the whites and sugar until firm, leaving 30-40 g of sand.
Dissolve the remaining sugar in the cream warmed to room temperature.
Mix the prepared parts of the cream, transfer to the syringe and fill the cakes.

Attention! You need to put the filling in the eclairs as soon as it is ready, otherwise the protein mixture will lose its airiness.

Delicacy with caramel filling

The caramel filling will be a great addition to the airy dough.

To prepare a dessert, you will need:

custard base;
50 g butter;
150-180 ml of milk;
180 ml of cream with a fat content of at least 30%;
120 g granulated sugar;
15–20 gelatin granules;
2 tablespoons of water;
a few drops of lemon juice.

Cooking procedure:

Bake choux pastry portions and cool.
Boil milk and water in separate saucepans.
Pour sugar into a saucepan with water, add lemon juice and cook over low heat until the sand melts.
Pour milk into the mass in a thin stream, without stopping stirring. Add butter and gelatin and cook until the latter dissolves.
Whip the cream until fluffy, mix with the cooled caramel, and then fill the cakes with the mass.

On a note. You can decorate ready-made eclairs not only with icing prepared according to the traditional recipe, but also sprinkle with powdered sugar or simply pour over melted chocolate.

How to fill eclairs with cream with and without a syringe?

To fill the eclairs with cream, it is better to use a syringe. For this, a small hole is made in the central part on the bottom of each portion, through which the filling is introduced. But some housewives prefer to fill the cakes by making a small incision on the top.

But what to do when there is no special device at hand?

In this case, you can start eclairs in the following ways:

Use a large medical syringe by removing the needle from it and placing the cream inside.
Stuff the dessert with a pastry bag. If it was not at hand either, you can use any empty packaging with a dispensing spout (for example, from mayonnaise or condensed milk). Cut off the bottom and remove the remnants of the product that was there earlier and thoroughly wash it from the inside.
Cut off the top from the cakes, put the cream inside with a teaspoon, and then put the "lid" back in place.

To mask the hole through which the filler was injected, eclairs are generously sprinkled with powdered sugar or glaze.

Preparation

In making a truly perfect choux pastry for eclairs and profiteroles, the first thing to do is turn on the oven. It should be well heated to its maximum temperature. And you need to get the food out of the refrigerator that you will be cooking from. After all, they should be at room temperature.
When the preparatory processes are complete, you can start brewing the dough. Pour 750 ml of water into a saucepan.
Next, add butter to the water (you can replace it with margarine, but the taste of the finished product will not turn out quite the same), salt and put it on the stove. Sift flour.
When the mixture of water and butter has already boiled, you can remove it from the stove.
Add the sifted flour to the water. Remember! The flour must be added all at once. If you try to sprinkle it in portions, it will curl up rather than brew. When flour is added, the mixture must be stirred very quickly without stopping. Send the already combined ingredients back to the stove.
Stir the mixture constantly on the stove until it is completely smooth and shiny. If you made the correct choux pastry, then there should be no lumps in it. Add the eggs and once again everything is good and stir quickly to prevent the eggs from boiling. Advice! To make the finished product more golden, add only the yolks.
You can deposit the finished classic dough for eclairs and profiteroles using a pastry syringe. How many eclairs are baked at home is hard to say. It all depends on the oven and temperature. According to GOST, ready-made eclairs should be golden in color, and there should be no bubbles or moisture on the surface of the dough. As you can see, kneading the cake base is easy!