How to cook eclairs correctly. The best recipes for homemade eclairs - sweet cakes and snacks. Secrets and recipe for choux pastry for making eclairs in the oven or slow cooker. Chocolate and white icing for eclairs, cream and filling: recipe

06.09.2023

Eclairs are an airy French pleasure. They are the cakes of kings and the kings of cakes!

Ah, this absolute sweet happiness! After all, they really are perfect. French ancestry, light airy character, delicate creamy soul and graceful crispy figure. Eclairs have won the love of the whole world, and it is no longer possible to imagine a single good confectionery without “lightning” that melts in your mouth. And this is exactly how “éclair” is translated from French.

One can only guess what caused such an association - the delicious taste that strikes like lightning and leaves one speechless, or the shiny gloss of fondant decorating the cakes. After all, it is she who “gives away” the authenticity of a real eclair - it must shine dazzlingly!

Choux pastries, called eclairs, are easily recognized by their oblong shape. The dough recipe for them involves brewing flour and butter in water, followed by adding eggs. Thanks to this technology, eclairs receive a durable shell. It is formed due to evaporating moisture, which forms a void from the inside.

The filling in eclairs determines whether they will be dessert or snack. Sweet butter or protein cream, hearty mushroom, cheese or meat fillings make custard “boxes” a universal appetizer for a buffet table. Perhaps that’s why homemade eclairs have conquered more than one family holiday.

8 recipes for eclairs at home

Recipe 1. Homemade eclairs with condensed milk and chocolate cream

Eclairs: 1 glass of flour, 150 g of creamy margarine, 4 eggs, 0.5 teaspoons of salt, a glass of water.
Cream: 100-150 g butter, a can of whole condensed milk, 100 g dark chocolate.

The dough is brewed in several stages:

Heat water in a deep small container, melt margarine (necessarily creamy) and add salt. Stir until boiling bubbles appear on the oily surface.
Reduce heat and pour flour into the saucepan. This should be done in small portions, without ceasing to knead with a spoon.
Remove the homogeneous mass from the cooking surface and cool. The dough should cool until warm. If it stays hot, the eggs will curdle.
Add the eggs one at a time, otherwise the mass will become too stratified and it will be difficult to knead until elastic.
Grease a baking dish for eclairs and use a cornet or pastry bag to pipe oblong “sausages”. You can spoon out the dough, then the cakes will turn out like profiteroles - round.
Bake the “boxes” in the oven at 200°C for 20-25 minutes. You cannot open the door while the eclairs are baking!
You can fill the cakes with cream using a pastry syringe, or cut the eclairs lengthwise and apply the filling with a spoon.
Sprinkle eclairs with chocolate cream with sugar “snow”.

Cream:

Combine condensed milk with butter, melted to room temperature. Beat the mixture with a mixer until fluffy.
Heat the cream using a microwave or in a water bath. Add softened chocolate and stir, combining flavor and color. The cream will have a thick consistency.

Recipe 2. Eclairs with custard from Vincinzo Barba

Eclairs: 200 g flour, 200 g butter, 200 g water, 4 eggs, 2 g salt.
Cream: 500 g milk, 6 yolks, 150 g sugar, a bag of vanilla sugar, 2 tbsp. spoons of flour (or starch).

Pour water into the oil in a deep saucepan, add salt and boil. Add the “puffed” flour in one portion and stir well. The flour will cook the dough and it will stick together into a tight lump. When the mixture has cooled, beat in the eggs one by one. After each, knead the dough with a spatula.
Transfer the frozen mass into a bag with a ribbed nozzle or into a thick bag and squeeze out the “sticks” onto a baking sheet lined with paper. The length should not be more than ten centimeters.
Bake future eclairs for the first 15 minutes at a temperature of two hundred °C, for the next 15 minutes at a temperature of one hundred and eighty °C.
Carefully cut the hollow pieces so that the hot steam escapes. Cool.
Using a syringe, fill the eclairs with custard through the cut.

Custard.
1. Grind the egg yolks with sweet sand, but do this so that they lighten but do not form foam.
2. Boil 450 ml of milk with the addition of vanilla sugar and, without reducing the heat, pour in the yolks. Don't stop stirring. As soon as the egg mixture begins to boil, sift the flour into the pan, continuing to stir so that the mixture does not curl into lumps. If you don’t have enough experience, you can add flour directly to the ground yolks and only then add the mixture to the milk.
3. In 2 minutes the cream will boil down a little and become thicker. Remove from the hot burner, stirring constantly, and put back on the stove for a couple of minutes. Cook the cream until it thickens.
4. Pour 50 ml of cold milk into the hot brewed cream and beat. It will thicken better and become more uniform. Cool.

Fudge:
Melt the chocolate bar in a sauna and carefully dip the tops of the eclairs into the glaze. Give the fudge time to harden.

Recipe 3. Curd eclair “La Vie Est Belle” (“Life is beautiful”)

Eclairs: 150 g flour, 130 g butter, 250 ml milk, 4 eggs, 0.5 teaspoon baking powder, salt.
Cream: 200 ml cream 33-35%, 300 g cottage cheese, 7 tbsp. spoons of powdered sugar, 2 teaspoons of vanilla sugar.
Glaze: 100 g dark chocolate, 2 tbsp. spoons of refined oil.

Combine butter (butter margarine), milk and salt, cook until boiling. Immediately add flour and baking powder and brew the dough, stirring constantly. The dough should come away from the walls.
Cool the loose lump and beat in the eggs one at a time. Beat the mixture with a mixer at medium speed. The dough will become viscous, sticky, but shiny.
Form each cake using, for example, a silicone pastry syringe, or you can do this with two wet spoons - scoop one, and remove the other onto a baking sheet.
Bake the eclairs in the oven at 200°C for about half an hour.
Fill the cooled eclairs with curd and butter cream, piercing each with a syringe with a thin nozzle.

Curd cream:
Whip the cream to fluffy peaks, add the grated cottage cheese, powder and vanilla sugar.

Glaze: Melt chocolate with vegetable oil. Place the top of each cake into a homogeneous mixture.

Recipe 4. Eclairs with plum filling based on recipes by Jamie Oliver and Yulia Vysotskaya

Eclairs: a glass of water, 150 g flour, 100 g butter, 3-4 eggs, 1 teaspoon salt.
Custard: 2 yolks, 50 g of powdered sugar, 25 g of corn flour or starch, vanilla pod, 250 ml of milk, a tablespoon of cognac, salt.
Plum filling: 5-6 plums, 20 g butter, 5 tbsp. spoons of sugar, a couple of spoons of rum or cognac.

Bring the ingredients for the dough to a boil, remove from the hob and add flour. Knead the dough with a mixer. After a few minutes, beat in the eggs. Perhaps three eggs are enough for smoothness, but if the dough turns out to be too dense, beat in one more.
Place round eclairs on the parchment using a syringe or spoons dipped in warm water. Place the baking sheet in a hot (180°C) oven. After 20 minutes, lower the temperature (160 °C) and bake the cakes for another 10 minutes.
Beat the yolks, powdered sugar, salt and starch until the mass lightens and increases in size. Add the yolk mixture to the milk (cooked with vanilla bean) and bring to a boil over low heat, stirring constantly. The liquid cream can be thickened with starch if necessary. Pour in the alcoholic ingredient. If the cream is not completely homogeneous, pass it through a sieve.
To make the plum filling, divide the plums into two slices, place them in a heat-resistant form with the cuts down, add pieces of butter, sprinkle with sugar, sprinkle with drops of rum and place in the oven for a quarter of an hour. Cool.
Spoon the cream into the cut eclairs and add half a plum on top. The plummy tartness will balance the buttery cream, resulting in a great combination of flavors. The sauce that remains from the plums can be poured over the finished dessert.

Recipe 5. Eclairs with Bavarois cream

The basis of Bavarois is cream anglaise, which is thickened with gelatin. Often coffee, nuts, chocolate, berries or fruits are added to it. This Bavarois recipe can be used not only as a filler, but also as a full-fledged dessert. If you pour it into a mold, cool it and serve it with strawberry topping, it will turn out very tasty!

Eclairs: 2 yolks, 150 g milk, 150 g cream, 10 g powdered sugar, 10 g gelatin, 100 g strawberries, 1 tbsp. l. sugar, 50 g butter, salt.

Make the dough from water, butter, salt and flour. Remove from the cooking surface and beat the warm dough with the eggs until smooth. Using a pastry cutter, pipe oblong eclairs onto the lined pan. The “boxes” will need half an hour to grow and brown at a temperature of 180 °C.
Prepare Crème anglaise from Bavarois from ground yolks with sugar. Pour heated milk into the lightened mixture and, stirring, cook until thick over the steam of a water bath. Add gelatin that has melted in hot water to the cream and dissolve. Cool the bavarois. Whip the cream with powder and carefully fold into the cream.
Prepare strawberry sauce. Blend the berries in a blender - you can puree them, or you can do them in small pieces so that they are included whole in the finished dessert. Add granulated sugar and dissolve it by heating the strawberry puree on the stove.
Pour the strawberry mixture into the Bavarois cream and mix. If the mass turns out to be liquid, put it in the cold for half an hour.
Fill the eclairs with cooled cream and dust the dessert with powder before serving.

Recipe 6. Eclairs with crispy craquelure

This is an unusual recipe for custard eclairs. Craquelure is a crispy shortbread crust that decorates a cake. The crunch of the craquelure goes very harmoniously with the soft structure of the eclair.

Craquelure: 100 g butter, 120 g flour, 120 g sugar, 1 g vanillin, 50 g powder for sprinkling.
Cream: 150 g of powdered sugar, 200 g of cottage cheese, 200 g of cream 33-35%.
Choux pastry: 100 ml milk, 100 ml water, 1 tbsp. spoon of sugar, 3 eggs, 80 g butter

Prepare craquelure. Grind the cooled butter with flour, sugar and vanilla. Form the dough into a ball and leave to freeze (15 minutes).
Roll out the shortbread dough to 1 mm thickness. It is convenient to do this between parchment sheets. Place in the freezer for 15 minutes. Cut the dough sheet into even rectangles 8 x 4 cm. Transfer the pieces to paper and return to the refrigerator.
Prepare choux pastry by mixing hot water, milk, butter, sugar and salt. When the butter has dissolved, add all the flour and, stirring with a wooden spatula, keep on the fire for a couple more minutes. Add the eggs into the cooled, lukewarm dough, vigorously kneading the mixture after each.
Squeeze custard sticks the size of craquelure rectangles onto a baking sheet with parchment. Place strips of shortcrust pastry very neatly and quickly on top.
Let the custard cakes rise at a temperature of 180°C (10 minutes). When the eclairs have doubled in size, open the oven slightly. After 25 minutes, remove the golden tea leaves from the oven.
Mix cottage cheese and whipped cream with powder to form a delicate cream.
Fill the cooled hollow eclairs with curd filling and sprinkle with sweet “snow”.

Recipe 7. Tomato eclairs with mozzarella and basil

Eclairs: 250 ml tomato juice, 100 g butter, 150 g flour, 3 eggs, 0.5 teaspoon salt, 0.5 teaspoon freshly ground pepper.
Cream: 200 g mozzarella, 2 tbsp. spoons of olive oil, 1 tbsp. a spoonful of balsamic vinegar, 4 sprigs of fresh basil, salt/pepper to taste.

Add chopped butter, pepper and salt to tomato juice. Stirring with a spoon, let it boil. Add flour and knead the mixture intensively, forming a thick dough. It should be easy to separate from the walls.
Add eggs to the pleasantly warm dough mass. After each separately beaten egg, knead the dough thoroughly. His readiness to determine by appearance. A smooth, not too thick or liquid, shiny mass should hold its shape.
Squeeze 10 x 3 cm strips onto a prepared baking sheet with paper. After the first 15 minutes of baking, reduce the temperature from 200 °C to 160 °C and keep the pieces in the oven for another quarter of an hour. Cool the golden eclairs.
Beat mozzarella and chopped basil in an immersion blender, adding oil, balsamic vinegar, salt/pepper. The mass should turn out creamy.
Cut the pastry on one side and fill with aromatic filling. Place half a cherry tomato on top of the cream.
Before serving, appetizer eclairs with delicate cheese and basil cream are decorated with a sprig of herbs.

Recipe 8. Potato eclairs with cream cheese, smoked salmon and herbs

Eclairs: 2 large potato tubers, 50 g butter, 100 ml water, 100 g flour, egg, 1 tbsp. spoon of sugar, 1 teaspoon of salt, 250 g of Philadelphia cheese, 100 g of smoked salmon, sprigs of dill.

Pour water into a saucepan with butter, salt and flour. Brew the dough in the traditional way. When it comes away well from the sides of the dish, add mashed potatoes to the saucepan. Combine both masses and add the egg, mix it into the dough. Knead until it turns out nice and smooth.
Form strips or circles from the potato dough on a baking sheet and bake at 200°C for about half an hour. Place the finished brews on a wire rack and let them cool.
Beat Philadelphia cheese in a blender and add chopped smoked salmon and chopped dill.
Remove the tops from the cooled potato eclairs, fill with cheese filling and serve, garnished with a sprig of dill.

French eclairs are a delicious treat. But there are subtleties, without which custard cakes may not turn out.

The choux eclair dough should shine and be as thick as possible so that the dough does not spread.
The quality of the dough depends on the correct proportion of eggs. If you add them in excess, the cakes will turn out moist inside; if you add too little, they will be excessively dry. Therefore, the number of eggs for the dough must be determined by its consistency.
The dough cannot be left standing. The cakes should be formed and baked immediately after kneading.
The baking tray should be greased with oil or covered with baking paper. The dough strips should not be more than twelve centimeters long and two cm wide. They need to be planted 5 cm apart from each other.
After baking, you can open the oven slightly and leave the eclairs to cool gradually. The temperature difference will be insignificant and the ruddy “boxes” will not lose their shape.
You can fill the eclairs with cream through a small side hole with a pastry syringe, or through longitudinal slits, or remove the entire “lid” and generously fill the eclairs, allowing the layer of filling to be visible from under the top.

Eclairs– a sweet pleasure that makes life more delicious. Cakes that melt on your tongue are a holiday in themselves... A holiday that you don’t need to wait for or look for in the calendar. Life is beautiful if there are eclairs in it!

We suggest baking tender eclairs with custard that we have loved since childhood for tea. To make homemade cakes, we will use the classic and time-tested recipe for choux pastry and standard cream, and for variety, we will make the icing in two versions - dark (cocoa-based) and white (with sweet powder).

The most delicate taste, familiar to us since childhood, will instantly gather sweet tooths of all ages at the table. So, we delight our guests and household members with a sweet surprise! Let's prepare delicious homemade eclairs - a recipe with photos will help us with this step by step.

Ingredients:

For the test:

butter - 100 g;
flour - 150 g;
drinking water - 250 ml;
salt - a pinch;
medium-sized eggs - 4 pcs.

For cream:

milk - 500 ml;
eggs - 2 pcs.;
sugar - 180 g;
butter - 200 g;
flour - 3 tbsp. spoons;
vanilla sugar - 1 teaspoon.

For light glaze:

powdered sugar - 180 g;
butter - 10 g;
milk - 2 teaspoons.

For dark glaze:

cocoa powder - 4 tbsp. spoons;
butter - 50 g;
milk - 2 tbsp. spoons;
powdered sugar - 4 tbsp. spoons.

We begin the process of making cakes with dough. Cut a stick of butter into pieces of any size, fill it with drinking water and throw in a pinch of salt. Place this mixture over moderate heat.
As soon as the butter has completely melted and the liquid just begins to boil, remove the container from the stove and immediately pour in the entire amount of sifted flour at once (it is better to sift it in advance). Promptly knead the mixture with a wooden spatula until a homogeneous dense mass is obtained. We work very quickly! Flour must dissolve in hot liquid - this is the main feature of choux pastry!
Immediately after obtaining a dense mass, return the pan to the stove. Continue kneading for another 1-2 minutes at minimum heat (the resulting dough should easily move away from the bottom and sides of the pan). Transfer the mixture to a clean bowl and cool to room temperature.
Beat the raw eggs into the cooled choux pastry one at a time, carefully kneading the mixture each time. Please note that the consistency of the finished dough will largely depend on the size of the eggs, as well as on the quality of the flour used, so be careful - you may need 1-2 more eggs or, conversely, fewer than indicated in this recipe.
As a result, the choux pastry for eclairs should be smooth, viscous and moderately liquid. At the same time, it should hold its shape well when we form the cakes using a cooking bag. The right consistency of dough will gradually slide off the spoon in a thick, heavy ribbon.
We fill a baking bag with our dough and place oblong pieces 6-8 cm long on a parchment-lined baking sheet. Don’t forget to keep a distance between future cakes, as they will “grow” during the baking process.
Bake the eclairs for 15-20 minutes, maintaining the temperature at 220 degrees. During this time, the cakes will increase in size and brown. Next, reduce the heat to 160 degrees and wait another 10 minutes for the eclairs to thoroughly “dry” inside.
At the same time, we are preparing the cream. In a clean and dry bowl, mix flour and half the amount of sugar. Beat in raw eggs.
Lightly whisk the mixture until smooth and light foam appears.
Pour the milk into a saucepan, add vanilla sugar and the remaining granulated sugar, and boil. Pour approximately a third of the hot milk mass into the beaten eggs. Stir vigorously and then pour back into the pan with the milk and return to the stove.
Stirring, cook over low heat until almost boiling (until thickened). After cooling the custard cream until warm, add softened butter and beat with a mixer/whisk until smooth and homogeneous.
Carefully make side cuts on the eclairs. Using a teaspoon, generously fill our cakes with custard (it is advisable to keep the cream in the refrigerator before filling the eclairs).
The final step is to prepare the icing for the cakes. We will make two types - dark and white. Let's start with the first one. To do this, combine cocoa powder, sweet powder, butter and milk in a small saucepan. Place on low heat and, stirring continuously, bring the mixture until smooth. The consistency of the glaze should resemble melted chocolate. If the mixture is too thick, add milk. If it’s too liquid, use powdered sugar.
For white glaze, mix butter with milk. Place the mixture on low heat. As soon as the butter has dissolved, add the sweet powder and knead until a smooth, creamy texture is obtained. If the mass turns out to be too thick, as is the case with dark glaze, add milk. Accordingly, to thicken, increase the portion of powdered sugar.
We cover some of the eclairs with dark glaze, the rest with white. Before serving, cool the cakes in the refrigerator.

Homemade eclairs with custard and delicate glaze are ready! Enjoy your tea!

Eclairs for me are the most aristocratic dessert. Perhaps that’s why I was afraid to even try to cook them in my kitchen. For me this seemed the height of culinary perfection.

Everything changed when my daughter decided to become a pastry chef, and one of her homework assignments was to prepare this wonderful dessert. Involuntarily, I had to help her and learn how to make them. It turned out that there is nothing complicated about this at all.

Simple eclair recipe

Kitchen tools: sieve; Bowl; pan; pastry bag with nozzles; baking tray; baking parchment; whisk; silicone or wooden spatula; mixer.

Ingredients

Step-by-step preparation

Preparing the dough

Baking eclairs

Prepare the cream and fill the eclairs

When the fondant has hardened, the cakes can be served. But with buttercream it is better to keep it in the refrigerator for 30-40 minutes before serving.

Video recipe

With the help of the detailed recipe in the video, you can easily prepare eclairs at home.

Classic eclair cake recipe

Cooking time: about 2 hours.
Calories: 286 kcal per 100 g.
Number of servings: 5.
Kitchen tools: sieve; Bowl; small saucepan; pastry bag with attachments; baking tray; cling film; whisk; baking parchment; silicone or wooden spatula.

Ingredients

Step-by-step preparation

Preparing the cream

Cooking eclairs

While everything is cooling, let's make the eclairs themselves. To do this, in a deep saucepan, mix 250 ml of purified water, 100 ml of milk, a teaspoon of salt and two teaspoons of sugar.
Put 110-120 g of butter and put on fire. Stirring, bring to a boil, but do not boil.
When the first bubbles appear, reduce the heat to minimum, add 190-200 g of flour in one motion and mix vigorously with a spatula until a homogeneous, smooth mass is obtained.
Remove the pan from the heat and begin adding the eggs one at a time. Each time you need to quickly and thoroughly rub the egg into the dough. You may need 4-5 eggs, depending on size. The main thing is that the dough is moderately viscous, tender and homogeneous.
Place it in a pastry bag fitted with a round tip. Cover the baking sheet with paper and squeeze out the eclairs, leaving 3-4 cm between them. Lightly pass each piece with a fork.
Bake for 30 minutes in an oven preheated to 180°. After 15 minutes, you will need to quickly open the door and release excess steam. Cool the finished eclairs completely.
We take out the custard. Beat well with a whisk and transfer to a pastry bag fitted with a thin tip. We make a hole in each eclair or cut it lengthwise and fill it with cream.
In a water bath, bring the glaze to room temperature, stirring with a whisk and dip each eclair into it. Let it harden and serve.

It will look great under the same mirror glaze

For many, the ability to prepare delicious eclairs at home is the pinnacle of culinary skill, which seems elusive and complicated. In fact, the process of creating a delicacy is not tricky or long, and anyone can handle it if they want.

How to prepare eclairs?

Each recipe for eclairs at home consists of simple and accessible rules, the observance of which presupposes obtaining the desired result:

Initially, choux pastry for dessert is prepared.
Portions of the flour base are placed on a baking sheet and the pieces are baked for the first 20 minutes at 200 degrees and then until golden brown at 180 degrees.
For filling, a cream is prepared, the recipe for which can be chosen from the variations presented below.
Fill baked custard eclairs with cream using a pastry syringe or bag.
If desired, prepare glaze for eclairs and cover the surface of the products with it.

Dough for eclairs

To cook, you will need a saucepan, stewpan or cauldron with a thick bottom and walls, as well as a convenient spatula for stirring the mass while brewing. The finished dough should be scooped up with a spoon and placed on a parchment sheet lined with a baking sheet, at some distance from each other, taking into account the doubling of the dough during the baking process.

Ingredients:

water – ½ cup;
margarine or butter – 150 g;
flour – 1.5 cups;
eggs – 4 pcs.;
salt - a pinch.

Preparation

Add some salt to the water, add margarine or butter, and let it boil.
Add all the sifted flour at once, mix the mixture intensively with a spoon until smooth and remove from the stove.
After cooling to a warm state, add one egg at a time to the dough, ensuring homogeneity each time.
Spoon the resulting dough onto parchment.
Bake eclairs at home for 20 minutes at 200 degrees, until golden brown at 180 degrees and allow to dry and cool a little with the oven turned off.

Recipe for eclairs with custard

An ideal option for filling products would be custard for eclairs, the classic recipe for which is outlined below. If desired, you can reduce or increase the amount of butter, and instead of vanilla, use lemon zest, essence for flavor, or even add a couple of spoons of rum or cognac.

Ingredients:

milk – 500 ml;
egg – 1 pc.;
flour – 2 tbsp. spoons;
sugar – 150 g;
vanilla sugar – 1 sachet;
butter – 150 g.

Preparation

Pieces are baked from the dough.
Grind the egg with sugar, add flour, mix and pour in milk.
Place the container on the stove and heat until thickened and boiling.
Remove the bowl from the stove, stir in vanilla sugar and cool the mass under the film.
Add soft butter and beat the cream until smooth.

Recipe for eclairs with protein cream

Along with custard, it is no less popular for eclairs. Products with such filling turn out surprisingly tender, light and airy. Even the most demanding eaters will be delighted with such a delicacy. Before filling the eclairs, the cream must be kept in the refrigerator for about half an hour.

Ingredients:

water – 100 ml;
sugar – 1 glass;
proteins – 3 pcs.;
vanillin and citric acid - a pinch each.

Preparation

Breads are baked from the dough.
Syrup is made from granulated sugar and water, achieving a temperature of 120 degrees or a positive test in water for a soft ball.
Beat the egg whites with a pinch of citric acid and vanilla until stiff peaks form.
Pour in the syrup in a thin stream and beat the cream until it cools.
Eclairs are filled with protein mass at home.

Eclairs with cottage cheese

In this case, the filling for eclairs is made from cottage cheese. For a more fluffy texture, cream is added, the fat content of which should be at least 30%. Before whipping, the product must be well cooled on the refrigerator shelf. Eclairs are prepared and baked from classic choux pastry.

Ingredients:

cottage cheese – 250 g;
cream – 200 ml;
powdered sugar – 200 g;
vanillin.

Preparation

Initially, eclairs are baked from dough at home.
The cottage cheese is broken with a blender until the grains disappear.
Whip cold cream until thick, adding powder in portions at the final stage.
Combine the cottage cheese and cream mixture and beat again.
Fill the blanks with cream and sprinkle powder on top.

Eclairs with condensed milk

The following dessert recipe is for true sweet tooths. with condensed milk it turns out sweet, rich and surprisingly tasty. Often, crushed, pre-roasted peanuts or walnuts are added to this filling variation. The filling will be less fatty if you replace a portion of the butter with whipped cream.

Ingredients:

boiled condensed milk – 1 can;
butter – 200 g.

Preparation

The dough pieces are initially baked.
For the cream, take out the ingredients from the refrigerator in advance.
Beat the butter a little, and then add condensed milk in portions.
Fill eclairs with cream.

Eclairs with whipped cream

Eclairs with cream are no less easy to prepare at home. Having coped with the dough and baking the pieces, all that remains is a small task - just beat the ingredients for the cream with a mixer. For this purpose, you need to choose cream with a high percentage of fat content and cool it well before processing. Vanilla is often added as a flavoring, but other additives can be used to choose from.

Ingredients:

cream – 500 ml;
powdered sugar – 150 g;
vanillin.

Preparation

Brew the dough according to the classic recipe and bake the eclairs in the oven.
Beat cold cream with a mixer until it has a thick texture.
Sweeten the cream for eclairs with powder, add vanilla and beat again.

Chocolate eclairs

The following recipe for making filling for eclairs will especially please fans of chocolate baking. The cream is prepared with the addition of melted chocolate, which can be replaced with a portion of cocoa powder if desired. A pinch of vanilla or a bag of vanilla sugar will not be superfluous, which will give the dessert a subtle aroma and make its taste even brighter.

Ingredients:

milk – 250 ml;
sugar – 80 g;
starch - 4 tbsp. spoons;
yolks – 2 pcs.
chocolate – 100 g;
vanillin.

Preparation

Breads are baked from the dough.
Heat the milk until it boils.
The yolks are ground with sugar and starch and added to the pan with continuous stirring.
Melt the chocolate and add it to the milk base, stirring.
Heat for the eclairs for another minute and let cool.

Eclairs with craquelure

The classic eclair cake can be made more refined and original by preparing it with a delicious craquelure crust. The simple but troublesome technology of creating delicacies will require a lot of time and patience, but the result is worth the effort. The contrast between the soft cream, delicate dough and crispy top coating creates the most vivid impression on tasters.

Eclair from the French “lightning”, “flash”, perhaps due to the fact that it can be eaten with lightning speed and enjoy a bright flash of delicate taste... In the mid-16th century, cook Panterelli came up with a recipe for choux pastry, later the court cook Marie-Antoine Carême, who served Napoleon I, George IV and Alexander I created the icing-covered custard cake that is so popular today.

French confectioners believe that ideal eclairs should be smooth and uniform, 14 cm long. They are usually filled with custard: vanilla, chocolate or coffee. In each country it has its own name: in Spain “pepito”, in Argentina Palo de Jacobo “Jacob’s staff”, in the USA long John - “long Johns”, in Germany kaffeestange “coffee bar”, liebesknochen “love bone” or Hasenphote “ hare's foot."

Baking from choux pastry turns out tender and has air pores inside; when we place it in the oven, we see a real transformation - it rises before our eyes and acquires a pleasant blush! A step-by-step recipe with photos will help you create a culinary masterpiece.

Ingredients:

Butter – 70 grams
premium flour - 170 grams
chilled water – 300 ml
eggs - 4 pieces
sugar - 1 pinch
salt - to taste.

Preparation:

1. Mix water and butter cut into pieces. Add a pinch of salt and sugar. It is better to use dishes with a thick bottom (ladle, pan). Dissolve the mixture on the stove until the oil is completely dissolved.

2. Sift the flour and add it to the butter mixture, at this time you must stir thoroughly until a lump of dough forms, then turn off the stove.

3. Leave on the stove for 2-3 minutes. During this time, the flour gluten will be cooked more thoroughly. Then transfer to a bowl and let cool for 20 minutes. Add eggs to the cooled mixture.

4. Mix, then evaluate the consistency of the dough. We scoop it into a spoon and watch as it falls into the bowl; the dough should fall in a thick stream. This consistency is the key to airy eclairs!

5. The custard mixture is ready! Squeeze it out using a pastry bag or spoon it out. Next, follow the chosen recipe and bake.

Classic recipe

You will get 32 delicious eclairs using this recipe!

Ingredients for the dough:

Milk 125 ml
water 125 ml
flour 160 gr. (1 glass)
butter 100 gr.
a pinch of salt
pinch of sugar
eggs 4-5 pieces.

For cream:

Milk – 500 ml
sugar – 160 grams
three yolks
corn starch 45 gr. or 75 gr. flour.
heavy cream – 150 grams or butter 50 grams.
vanillin - 1 pod or 1.5 sachets of vanillin (3 g).

Preparation:

1. Pour water with milk into a saucepan, add butter, a pinch of sugar and salt.

2. Place the saucepan over medium heat and, stirring constantly, bring to a boil. The oil should dissolve. Remove from the stove.

3. Add pre-sifted flour. Knead the dough until it becomes homogeneous and forms a lump.

4. Place on the stove with a temperature slightly below average. Constantly stir the main mass for 2-3 minutes, it should dry. Remove from heat.

5. Transfer the workpiece into a bowl, after 5 minutes it will cool down and you can add eggs.

6. Using a spatula or a mixer with a spatula or paddle attachment, mix the workpiece. Add eggs one at a time while kneading (the number of eggs depends on their size). The dough piece should end up slowly flowing from the spatula.

7. Take a pastry bag with a round tip, 10 to 15 mm in size. Fill with choux pastry.

8. Prepare baking paper. At an angle of 45°, with equal force, squeeze out pieces of dough 12-14 cm long.

9. Wet a fork in the egg and make grooves as shown in the photo.

10.Bake in the oven preheated to 180℃ for about 30 minutes. The eclairs should be golden brown. Remove the baked goods from the oven and let cool completely.

1. To prepare the cream, pour milk into a saucepan and add vanillin. Mix the yolks in a bowl. Divide the sugar into two halves, add one to the milk, the other to the yolks.

2. Place a saucepan with milk over medium heat and bring to a boil. Add starch to eggs with sugar and mix.

3. Slowly pour the milk into the eggs, whisking constantly until the sugar is completely dissolved. Pour the mixture into the saucepan and return to medium heat.

4. Stirring constantly, bring the cream until thick. Remove from heat. If you are using butter, add it now.

5. Now you need to cool the cream by covering it with cling film. Place in the refrigerator for a couple of hours or overnight.

6. Whip ice-cold heavy cream and add cooled cream. Mix until smooth. If you did not use cream, you can fill the eclairs with cream after mixing.

7. Place the cream in a pastry bag, using a narrow and long nozzle. Fill the cooled eclairs with cream, making 2 holes in the pastry.

8. Before serving, you can coat the choux pastry with powdered sugar, icing or fondant. Classic eclairs are ready. Bon appetit!

Choux pastry according to GOST

There are many different recipes for custard pastries, but if you decide to remember the taste of childhood, then this recipe is for you. The most important thing in it is to follow the exact proportions, and you are guaranteed to enjoy the most delicate taste!

Ingredients:

Flour - 200 gr.
butter 100 gr.
water - 180 gr. (measure water in grams!)
eggs - 300 gr.
salt to taste.

Preparation:

1. Mix oil, salt and water in a saucepan with a thick bottom. Place on medium heat. Stir until the oil is completely dissolved.

2. Pour the sifted flour into the boiling oil and stir with a whisk. The flour should be boiled. Remove from heat.

3. Transfer the dough into a bowl and let cool to 60℃

4. Take the next bowl and break the eggs into it. Eggs can be taken from category 1 in the amount of 6 pieces. Beat them up.

5. Add the egg mixture to the main mass in parts. Mix thoroughly.

6. Place the dough piece into a pastry bag or syringe.

7. Line a baking sheet with parchment. Squeeze out the resulting mass with equal force, in equal sections of 14 cm.

8. Place the baking sheet in a preheated oven at 210℃ for 10 minutes, then reduce the temperature to 180℃ and continue baking for another 25 minutes until done.

9. Cool the eclairs, fill them with cream, and sprinkle powder on top.

Baking from childhood is ready! Bon appetit!

Dough for eclairs with filling

I ate an eclair this morning -

And the weekday is no longer gray.

That kind of mood,

It's like a resurrection.

Children's poem by Lydia Slutskaya!

A great variety of choux pastry recipes can be found in cookbooks and on the Internet. You will remember the taste of the airy dough of eclairs melting in your mouth for a long time. But not only properly prepared dough is the key to success... Of course, the filling is no less important! Today we will tell you how to make eclairs with custard.

Ingredients for the dough:

Butter - 100 gr.
water or milk - 240 gr.
sifted flour - 150 gr.
1st category eggs - 4 pcs.
sugar - 1 teaspoon
a pinch of salt.

For cream:

Milk – 400 ml.
sifted flour - 1.5 tablespoons
Starch - 1.5 tbsp. spoons
Sugar – 80 gr.
Egg yolk – 2 pcs.
A pinch of vanillin.

Preparation:

1. Pour milk or water into a saucepan with a thick bottom. Place the pan on medium heat. Add oil and salt to it.

2. Stir until the butter is completely dissolved, then add the sifted flour. At the same time, continuously stir the mixture. Remove the pan from the stove and wait for the mixture to cool.

3. Add eggs, while whisking the dough.

4. Place the finished mass into a pastry bag (or a regular bag, having previously cut off one of the corners from the bottom) and squeeze it out

Place strips of dough 12–14 cm long at a distance of about 5 cm from each other onto a baking tray covered with baking paper.

5. Place the baking sheet in a preheated oven at 220°C for 10 minutes, then reduce the temperature to 190°C. And bake for 20-25 minutes until the eclairs are golden brown.

6. To prepare vanilla cream, we need to: stir the egg yolks with sugar and vanilla. Add flour, sugar, starch. Stir and melt the mixture over medium heat until smooth. Cool the cream.

7. Fill the pastry bag with cream. Carefully cut the eclairs and pour custard into them. The top of the eclairs can be coated with chocolate or any other icing to hide the cuts.

Bon appetit!

Recipe with margarine

Eclairs are a favorite delicacy for many. Using a simple margarine recipe, you will delight yourself and your loved ones with freshly baked, aromatic custard pastries, not store-bought ones!

We will need:

Water – 200 ml
flour 1 - glass
margarine - 100 gr.
eggs - 4 pcs.
sugar and salt each - ½ tsp.

Preparation:

1. Pour water into a small saucepan, preferably with a thick bottom, add sugar and salt. Bring to a boil over medium heat.

2. Add margarine to boiling water, stirring, waiting for complete dissolution.

3. Then carefully pour flour into the mixture and cook, stirring thoroughly, for 1-2 minutes. The dough should begin to pull away from the bottom and sides of the pan.

4. Remove the dishes from the stove and let the dough cool. Then add the eggs one at a time and mix everything after each egg. The dough should be neither thick nor runny.

5. Place the finished mixture in a pastry bag; you can use a star tip.

6. Cover the baking sheet with baking paper. We squeeze out pieces of dough 12-14cm long, at a distance of 5cm from each other.

7. Bake in an oven preheated to 210℃ for 10 minutes, then reduce the temperature to 180℃ and continue baking for another 25 minutes. Do not open the oven during baking!

8. Cool the baked goods. You can fill the eclairs with any cream you like!

Enjoy your meal!