Eclairs with custard step-by-step recipe with photos. We make delicious cream for eclairs at home. We eat eclairs with custard at home.

The family of choux pastry products is numerous, as befits a family with traditions. However, with all the variety of “representatives”, we most often encounter three main ones - profiteroles, shu and eclairs. All of these hollow buns have the same base - a dough that is made by boiling water, butter and flour and then adding eggs to it. This technology makes it possible to provide the products with a durable shell, which, inflating due to evaporating moisture (the water content in choux pastry is quite high), remains intact thanks to the eggs.

However, there are differences in the general cooking technology.

PROFITROLES
- These are small round buns with a diameter of up to 5 centimeters. Their name comes from the French word “profit”, which means “profit, benefit”. And this is quite logical: when inflated, the product significantly increases in volume and, thereby, visually deceiving the mind, still brings in “income”. Traditionally, profiteroles are filled with fillings - both sweet and non-sweet. To make them more attractive, they are covered with glaze or sprinkled with one or another crumb.

SHU
- miniature buns that are often served with soups, stews, and gravies instead of bread. Shape – round, diameter – up to 2 centimeters. Due to its miniature size, shu is rarely filled with fillings.

ECLAIRS
Translated from French, the word “eclair” means “lightning” - there is a version that this name was given to these cakes for their ability to quickly increase in size. Eclairs are easy to recognize due to their elongated shape. These are also products made from choux pastry, but baked in the form of sticks with an average length of 10 centimeters. The traditional filling is sweet. Eclairs are always covered with glaze on top, sometimes sprinkled with nuts, waffle crumbs and other sweet additives.

Choux pastry for eclairs. Eclair recipe

Using this recipe, you can prepare products that can be easily stored for up to three days in a tightly tied bag and up to three months in an airtight package in the freezer. If you bake the eclair preparations in advance, you will always have at hand a fairly quick version of a great dessert - homemade, stylish and tasty.

Ingredients for the dough recipe

• 250 ml water;
• 100 g butter;
• 200 g flour;
• 4 eggs;
• a pinch of salt

How to prepare the correct choux pastry for eclairs

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WHAT EGGS SHOULD BE. To prepare the perfect dough for eclairs, the eggs must be at room temperature - remove them from the refrigerator 2-3 hours before starting work. WATER BATH MODE. First of all, we look for two pans of a suitable size - the smaller one should be firmly located in the larger one and be of sufficient volume to accommodate a portion of choux pastry. So, fill a large saucepan with water to about 2/3 of its volume, place it on the stove and turn on the gas. Pour 250 ml of water into a smaller saucepan and cut the butter into cubes. Add a little salt and place in a large saucepan.

PROCESS. In a water bath, let the butter melt completely, the water and butter boil, bubble, then immediately add all the flour, without removing the pan from the water. Knead vigorously - the flour should be all combined with water and oil, there should be no lumps.

WHAT TO KNEAD. It is most convenient to work with a wooden spatula, however, be prepared for the fact that this manipulation will require a certain application of physical strength from you. If you can't handle some effort, you can use a mixer - the downside is that its whisks, when stirring the flour, break the mixture into small lumps that scatter throughout the kitchen. If this moment does not bother you, feel free to neglect the pleasure that you can get from manual work - use the services of mechanized assistants.

INTRODUCING EGGS. Now you need to add eggs to the brewed flour mixture. This is done strictly with one egg at a time, and the dough is kneaded each time until perfectly homogeneous. To make your task a little easier, you can beat the eggs into a separate bowl and mix - do not beat, but just mix the whites with the yolk. After this, the egg mass should be added to the dough in portions and - don’t forget! – Stir each time until completely homogeneous.

CONSISTENCY OF READY DOUGH. The finished dough will not be thick and at the same time not liquid. It will stretch behind the spoon and blur slightly when you try to give it one shape or another.



Preparing eclairs (forming and baking stage)

The next stage is working with a pastry bag. If in the case of profiteroles you can get by with an ordinary tablespoon, placing the dough in small pieces on a baking sheet and giving them a round shape, then this option will not work with eclairs. These cakes require an even oblong shape, which is almost impossible to achieve without a pastry bag. However, in the absence of a bag, you can use a regular plastic bag. It is worth keeping in mind that it must be very strong - the dough can easily find a loophole and tear its walls. Nothing irreparable, of course, will happen, but there is also nothing pleasant in the process of searching for another package and transferring dough from one “container” to another.



So, put the dough in a pastry bag and place sticks 5-7 centimeters long on a baking sheet, leaving sufficient distance between them (do not forget that the dough increases significantly in volume during the baking process).



Place the baking sheet in the oven, preheated to 200 degrees and bake for 10 minutes, then reduce the temperature to 180 degrees and bake for another 20 minutes. Do not open the oven door - the cakes may settle.

After the specified time, we check the eclairs for readiness - the dough should be evenly golden, dry on all sides and make a dull sound when tapped.



Before filling the eclairs with filling, you need to wait until the dough has cooled completely. If you are going to store the products in the freezer, they should also be completely cooled before packing.

How to fill with filling? You can do it in two ways. The first is to cut the eclair in half, fill the hollow part with filling and connect the halves. The second is to fill with cream without destroying the integrity of the eclairs, like profiteroles. To do this, make a neat hole and press the cream into it using a pastry bag.



But that's not all. The final touch is decorating the eclair with glaze. But we got ahead of ourselves. We’ll talk about how to prepare the cream and what kind of glaze it might be when we’re done with the dough for the eclairs. But this question still holds intrigue.

How to make eclairs with whole grain flour

The general principle of preparing dough for eclairs with whole grain flour is the same as in the classic version. The finished products are denser, “stricter” and more restrained in taste. The presence of whole grain flour in this recipe is also interesting from the point of view of the concept of healthy eating.

INGREDIENTS:

• 100 g whole grain wheat flour;
• 200 ml water;
• a pinch of salt;
• 2 eggs;
• 2 tbsp. l. vegetable oil.

Turn on the oven so that it heats up to 200 degrees.

We prepare the dough more simply - without a water bath: pour water and oil into a saucepan, add salt, bring to a boil. Reduce the heat and pour out all the flour. Stir well until smooth – without removing the pan from the heat.

Turn off the heat, let the brewed mixture cool slightly and add the eggs one at a time, after each one knead the dough until completely smooth. The dough will be viscous, not thick.

We transfer it into a pastry bag or syringe and place strips 5-7 cm long on a baking sheet. Bake for about 30 minutes, the finished eclairs should be evenly brownish and make a dull sound when tapped on the bottom.

Eclairs - recipe made from rye flour

Choux pastry with the addition of rye flour is used primarily for making profiteroles, which are planned to be filled with unsweetened cream. However, it can also be very interesting for eclairs in the dessert version - the products turn out to be sour in taste and even a little rough. Such eclairs will sound good in the company of mascarpone-based creams, curd mass with prunes and any other “cheese” options.

INGREDIENTS:

• 100 g whole grain rye flour;
• 200 ml water;
• a pinch of salt;
• 2 eggs;
• 2 tbsp. l. vegetable oil.

We prepare the dough for eclairs with rye flour in the same way as the version described above with whole grain flour - preheat the oven, brew the flour with butter, water and salt in a saucepan, remove from heat, let cool for a couple of minutes, then stir in the eggs, transfer the dough to the pastry case bag and place on a baking sheet. Bake until done, fill with cream after it has cooled completely. Decorate with glaze.

Eclairs with a crispy shortcrust pastry cap

This is perhaps the richest, most festive and elegant version of eclairs - the choux pastry is carefully covered with a strip of shortcrust pastry before baking, and then put into the oven. The result is a hollow, soft product with an amazing crispy crust on top. The option is somewhat labor-intensive, however, the end result is definitely worth the effort.

Ingredients for shortcrust pastry:

• 100 g butter;
• 125 g sugar;
• 125 g flour;
• a pinch of salt.

Ingredients for choux pastry:

• 100 g milk;
• 120 g flour;
• a pinch of salt;
• 80 g butter;
• 4 eggs.

Prepare shortbread dough - chop chilled butter with sugar, salt and flour, collect the resulting crumbs into a ball, place on a sheet of cling film, cover with a second sheet and roll out into a layer about 10-12 cm wide. Place in the refrigerator for about 1 hour, then then remove the top layer of film and cut the dough into rectangles measuring approximately 12x2 cm. Put it in the refrigerator again for 1 hour.

Recipe for homemade eclairs made from shortcrust pastry

Turn on the oven to warm up to 180 degrees.

We take two pans that will fit comfortably into one another. Fill the larger one 2/3 with water and put it on the fire. Place milk, salt and butter in the smaller one and place in a larger saucepan. After boiling, add flour and stir vigorously until smooth. Remove from heat, wait a few minutes for it to cool slightly, then add the eggs one at a time. The dough will turn out thinner than regular choux pastry, and that’s how it should be.

Place the dough in a pastry bag and place sticks up to 10 cm long on a baking sheet. Carefully cover each strip of choux pastry with a strip of shortcrust pastry. Place the baking sheet in the oven and bake for 10 minutes without touching, then open the oven door 2-3 mm, releasing steam, and cook in this way for about 30 minutes - the cakes should turn out golden, dry and very pretty. Transfer them to a wire rack and wait until they are completely cool before filling with cream.

Fillings for eclairs

Depending on your taste preferences, eclairs can be filled with almost any cream. To understand which option seems best to you, you just need to cook and try.

Classic custard for eclairs

The classic version of custard involves mixing a milk-egg mass, thickened with flour or starch, with butter. However, if you need a more dietary option, you can simply omit the butter from the recipe.

The main difficulty in making custard is to get a smooth mass without a single lump. However, don’t let this moment scare you - even if you don’t succeed in preparing the perfect cream the first time, you can always correct the situation using an immersion blender or a regular sieve.

INGREDIENTS:

• 500 ml milk;
• 200 g butter;
• 1 cup of sugar:
• 2 tbsp. l. flour;
• 1 egg;
• any flavoring to taste.

Bring the milk to a boil, set aside. In a separate saucepan with a thick bottom, mix sugar, flour, add the egg, and grind thoroughly. Strain the milk into the resulting mass in small portions and stir until smooth. Place on the stove, low heat. With constant stirring, we bring the cream to a puffing state - if everything is done correctly, it will not boil, it will just “puff”. Remove from heat, add a little flavoring if desired - vanilla, lemon essence, a couple of spoons of rum or cognac. After cooling completely, beat the cream with softened butter. Ready.

Light curd cream for eclairs

This is far from a classic cream for eclairs, however, it is very successful - the fresh-tasting choux pastry goes well with the rich taste of cottage cheese.

INGREDIENTS:

• 200 g fat cottage cheese;
• 100 ml whipping cream (fat content not less than 33%);
• 2/3 cup powdered sugar.

Whip the cream into a stiff, stable foam, and finally add half the powdered sugar. Grind the cottage cheese through a fine sieve twice and mix with the remaining powdered sugar. If desired, use a blender instead of a sieve. Mix cream with cottage cheese. You can fill eclairs.

Classic cream - no surprises. The taste is moderately chocolatey; lovers will certainly appreciate it.

INGREDIENTS:

• 200 g butter;
• 1/2 can of condensed milk;
• 3 full tbsp. l. cocoa.

Place softened butter in a bowl and pour in condensed milk. Beat the cream until it becomes smooth and shiny, add cocoa, mix again. If desired, you can add a tablespoon of cognac or other aromatic alcohol to the cream. Can be used.

Pistachio cream

Nuts are always a winner when it comes to desserts. If you have a handful of pistachios, the solution immediately becomes ingenious - the cream turns out to be incredibly interesting, original, and unusual.

INGREDIENTS:

• 350 ml milk;
• 2 tbsp. l. corn starch;
• 100 g sugar;
• 100 g peeled chopped pistachios;
• 100 g butter;
• 150 g heavy cream for whipping.

Take a couple of spoons of milk and mix with starch. Stir the rest of the milk with sugar and bring to a boil. Add the starch mixture in a thin stream, stirring constantly. Bring the cream to a “puffing” state, turn off the heat. After cooling completely, beat the mixture with softened butter, then mix with nuts. Separately, whip the cream and mix with the milk-starch mixture. The cream is ready.

Cream based on Italian meringue

Light, delicate, weightless - this cream is ideal if your task is to prepare the most exquisite eclairs you have ever prepared.

INGREDIENTS:

• 2 squirrels;
• 130 g sugar;
• 40 ml water.

Mix sugar with water, bring the syrup to a boil, reduce heat and cook until caramel threads appear (syrup temperature - 121 degrees). At the same time, beat the whites - when the mass becomes airy, but not stable or elastic, begin to gradually pour in the syrup in a thin stream, while the mixer operates as before, it should be turned off only after the cream becomes shiny, dense, and elastic. If desired, it can be mixed with flavorings or cocoa. Get started.

Glazes for eclairs

Ready-made eclairs can be served simply by filling them with cream of your choice, however, the cakes will take on a finished look if you cover them with icing on top. In addition, you can sprinkle ground nuts, poppy seeds, sunflower seeds, flax seeds, and sesame seeds on top of the glaze. The waffle crumbs also look interesting.

Lemon glaze

INGREDIENTS:

• 100 g powdered sugar;
• 2 tbsp. l. lemon juice.

Mix powdered sugar with lemon juice and use the finished glaze immediately.

Chocolate ganache

INGREDIENTS:

• 50 ml cream;
• 100 g chocolate.

Mix cream and chocolate and bring mixture over low heat until smooth. Cover immediately.

White chocolate frosting

INGREDIENTS:

• 200 g white chocolate;
• 20 g butter;
• 2 tbsp. l. milk.

Mix all the ingredients, put on the fire, stirring constantly until smooth. Cover the eclairs immediately.

That's all, there is essentially nothing complicated in the secret art of making eclairs. A little effort, a little experience, just a little diligence - and you will have wonderful cakes on your table, prepared with your own hands.

By the way, did you know that June 23rd is Chocolate Eclair Day? Let June 23rd happen often in your life!

Eclair is probably the most delicious and beloved cake. It was first prepared by the French chef Marie-Antoine Carême at the beginning of the 19th century. Eclair is translated from French as “lightning”. Perhaps that is why this delicacy spread so quickly throughout the world. In Germany, the eclair is called "hare's foot", in Austria - "love bone", and in the USA - "long john". In Russia, an eclair is considered a custard cake with custard.

As is already clear from the definition, a classic eclair is 2 combined recipes: choux pastry and custard.

Ingredients for choux pastry:

• 250 ml water
• 100 g butter
• 4 (or 2, more on that later) eggs
• 200 g flour
• half a teaspoon of salt

Choux pastry recipe:

Boil 250 ml of water in a thick-bottomed saucepan. Then add butter and salt. Bring the resulting mass to a boil.

As soon as everything boils, add flour, mix well and cook over very low heat for 2-3 minutes.

Let the mixture cool slightly.

Then add one egg, mix well, add the second, and mix thoroughly again.

Add all the eggs this way. ADVICE! If at this stage you notice that the dough is liquid, then you do not need to add any more eggs. The dough should hold its shape well and be elastic.

Line a baking tray with baking paper. Place the dough in a pastry bag (or syringe).

Now, using a pastry bag (or syringe), carefully place the dough onto a baking sheet in the form of tubes 8-12 cm long.

Place in a preheated oven (200 degrees), bake until golden brown, about 30 minutes. During baking, under no circumstances, and under any pretext, do not open the oven door! After 30 minutes, take your time to remove the cakes. Let them dry in the oven for another 10-15 minutes. Then remove from the oven and place on a tray (but do not stack).

While the eclair shell is drying, it's time to start filling. For the custard you will need:

• 500 ml milk
• 200 g sugar
• 4 yolks
• 50 g flour
• 1 tsp vanilla sugar

Custard recipe:

Boil the milk.

Thoroughly grind the egg yolks with sugar, vanilla sugar and flour.

Then carefully pour hot milk into this mixture and stir.

Place on the fire and cook until thickened.

Then remove from the stove and let the cream cool.

Assembly. Cut the finished cakes in half and fill with cream.

Pour chocolate glaze on top (to do this, melt a chocolate bar and 1 cube of butter in a water bath).

I hope I described and showed everything in sufficient detail and clearly. Prepare, surprise, experiment! Good luck!

Attention! Update from 02/17/2016! Thanks to Ale Boland's comment, I decided to experiment and cook it! Thank you for giving me new creative ideas!

Eclairs or choux pastries are a culinary classic. But if eclairs are filled with different creams, then we will get cakes that are different in content, literally and figuratively. I have the simplest and most common recipe.

You will need the following products: chicken eggs, butter, water, flour, milk, sugar, vanilla sugar.

Preparing the dough for the cakes. Pour water into a saucepan and put it on fire. Add butter.

When the butter melts, add flour and vigorously stir the dough until smooth, turn off the heat.

Cool the dough a little and add four eggs one at a time.

After each egg, mix the dough thoroughly. We obtain a smooth, homogeneous mass.

Place baking paper on a baking sheet and spoon out the dough. You can do this using a cooking bag and a star attachment - it will be more beautiful.

Place in the oven preheated to 190 degrees C and bake for 15 minutes, then reduce the temperature to 170-175 degrees and bake for another 25-30 minutes.

While the cakes are baking, prepare the custard. Pour milk into a saucepan and place on the stove.

Take three eggs and separate the yolks from the whites. We don't need squirrels here. Place the yolks in a bowl.

Add sugar and vanilla sugar. Mix.

Add flour and a few tablespoons of cold milk. Mix very thoroughly so that there are no lumps.

When the milk in the pan begins to boil, pour the mixture of yolks, sugar and flour into it. Cook until thickened, stirring constantly. Cool the finished cream.

We fill the eclairs with custard by making a hole in the side using a piping bag or syringe. You can also simply make a cut on the side with a knife and use a teaspoon to fill the cakes. From the specified amount of ingredients we get 20 pieces of small cakes.

Let the eclairs soak for two hours and can be served with tea, coffee or cocoa.

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

A classic recipe for eclairs from childhood. The recipe is according to GOST, but with my slight modifications. 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's called Charlotte, they come with protein cream, they come with boiled condensed milk cream, and also with custard. I made it with butter cream; in my opinion, this was the most popular option in the store when I was a child.

• 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 chocolate (I have 56%)
• 50 g butter

Preparing choux pastry for eclairs.

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

Add all the flour at once and start mixing.

Once the dough comes together, continue stirring for another minute until the flour is well cooked. Then remove from heat and cool until warm.

Whisk the eggs a little in a separate container.

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

You should get a homogeneous plastic dough.

Place the dough in a tight bag, tie it, and cut off a corner measuring approximately 1.5-2 cm.

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

The dough is designed for 20 pieces, it won’t all fit on the baking sheet at once, I baked it in two batches.

Press the dough onto the baking sheet in the form of sticks.

Place in an oven preheated to 180 degrees. Bake for approximately 25-35 minutes.

Cool the finished eclairs completely.

Preparing Charlotte cream for eclairs.

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

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

Beat the butter until noticeably lightened. The butter should be at room temperature and soft (take it out of the refrigerator in advance).

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

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

Let's start the eclairs.

If you have a nozzle in the form of a long narrow tube, then you can fill it like store-bought ones, through one small puncture. If not, then you can fill it through a bag with any small diameter nozzle, 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!

Or you can fill it using the simplest method, just make a neat side cut on the eclair. Open the eclair slightly and fill with cream using a teaspoon.

And connect back. I filled most of the eclairs this way.

Be sure to put the filled eclairs in the refrigerator to cool completely, at least for 2-3 hours, this way they become much tastier, as the butter cream acquires the desired structure.

According to GOST, classic eclairs were covered with so-called fudge, it is made from powdered sugar, it can be plain white, or it can be tinted with cocoa, that is, chocolate. But making fudge at home correctly is quite difficult; you need a thermometer, experience and patience. Although I have all of the above, I covered the eclairs with regular chocolate ganache, in my opinion, it tastes significantly better than with fondant! And I advise you to do the same.

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

The eclair can be dipped in ganache (it turns out like in the photo on the left) or brushed with a brush (on the right). As you can see, it looks neater when smeared with a brush, and this way the layer of ganache is thinner and more uniform.

And here is the cut.

Custard pies turn out very tasty! I really liked it, the taste is the same.

Recipe 2: eclairs with custard at home

Homemade eclairs with custard are a variation of the famous French dessert, created back in the 19th century, prepared at home. It is worth noting that the personal execution of this dish is no worse than that of famous confectioners, because the preparation process is completely simple.

However, it is worth considering that some nuances still exist and if you do not take them into account, then you risk turning delicious cakes into spreadable lumps of baked dough. 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 take out the eclair only when it is well baked.

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

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

Add flour to 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 walls of the pan.

Beat the eggs into the dough one at a time and mix everything well. It should have a uniform consistency.

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

Eclairs need to be baked at two hundred degrees for thirty minutes.

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

Boil milk on the stove, adding 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, the saucepan with it must be removed from the stove.

Let the cream cool, then make a cut in the eclair and fill it with a pastry syringe.

Now homemade eclairs with custard can 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 ordinary tea party and are a wonderful table decoration.

Eclairs are very tasty, oblong cakes that came to us from distant French cuisine, with a delicious cream filling. For their preparation, choux pastry and, as a rule, custard are used. As for the filling, they can be varied with any other cream of your choice, but today I will prepare eclairs in the classic version with custard.

For the test:

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

For cream:

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

First, let's prepare the choux pastry. To do this, pour 1 glass of water into a saucepan and add 100 grams of butter and a pinch of salt. We wait until the oil is completely dissolved and the liquid begins to boil. Next, add 1 glass of flour (160-170 grams), and begin to mix the dough well with a spoon.

Mix for about one minute and remove the dough from the stove. It should be a fairly tight mass. Start adding eggs to the cooled dough one at a time and mix. You need to keep 5 eggs. The consistency of the dough should become much softer, but still hold its shape.

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

Now let's prepare the custard. Pour 1 glass of milk into a saucepan and bring to a boil. In a separate bowl, mix 1 egg, 100 grams of sugar and 2 tablespoons of flour.

Pour hot milk into the egg-sugar mixture in a thin stream, stirring constantly with a whisk. Place the cream over low heat and stir until thickened, 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, beat 150 g 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 powdered sugar to decorate the top. Our dessert is ready. Enjoy your tea.

Recipe 4: how to make eclairs with custard

I offer you a step-by-step recipe for eclairs with custard with photos. The eclairs turned out to be very tasty and everyone liked them.

• milk - 125 ml
• water - 125 ml
• sugar - 1 tsp.
• salt - a pinch
• butter - 100 g
• flour - 150 gr
• eggs - 4-5 pcs

For cream:

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

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

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

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

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

Prepare custard for eclairs according to the recipe with photo.

Heat the milk. Grind the egg yolks with sugar until white using a mixer, 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 pan. Place on low heat and cook, stirring constantly until the cream thickens. When the cream is ready, add oil to it and mix well.

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

Using a pastry bag, fill the eclairs with cooled cream.

Bon appetit! I hope you enjoy my step-by-step recipe for custard eclairs with photos!

Recipe 5: homemade eclairs with cream and chocolate

The French word eclair translates as lightning. The fact is that this cake is very quick to prepare and requires very few ingredients. That's why it got the name eclair. Eclair is ideal as a delicious and inexpensive dessert, both for a festive dinner and just for tea in the evening.

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

Prepare the dough. Pour water into a saucepan and add butter and a pinch of salt. When the butter melts, pour in the flour. Stir everything thoroughly so that there are no lumps.

The dough should come together and pull away from the sides of the pan. If this happens, 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, mixing thoroughly.

The choux pastry should be elastic.

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

Preheat the oven to 180 degrees. Meanwhile, form eclairs on a parchment-lined baking sheet.

Place the eclairs in the preheated oven. For about 40 minutes 180-200 degrees. When the eclairs are ready, make punctures with a toothpick to let the air out.

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

Then mixed with flour.

The mixture is diluted with cold milk.

Place the pan on the fire and, stirring continuously, bring the custard to a boil.

We make a cut in each eclair.

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

If desired, the eclairs can be coated with melted chocolate and sprinkled with coconut flakes. Bon appetit!

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

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

For the test:

• Water 1 glass (200 grams of water for a 200 ml glass)
• Premium wheat flour 1 glass (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)
• Salt 0.5 teaspoon (pinch)

For cream:

• Milk (any fat content) 1 tbsp. (200 gr.) +¾ tbsp. (175 gr.)
• Chicken eggs 2 pcs.
• Premium wheat flour 2 tbsp. spoons
• Granulated sugar 1 cup
• Butter 2 teaspoons
• Vanillin 1 teaspoon

Place the previously prepared pan of water on the fire. Add butter and a little salt - a pinch will be enough. Bring to a boil and carefully add flour, stirring constantly, avoiding the formation of lumps. Cook over moderate heat, stirring vigorously, for 1-3 minutes, to prevent the resulting dough from burning. 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 alarm you, do not stop stirring and you will achieve the desired consistency. Add the beaten eggs to the cooled dough, one at a time, mixing thoroughly until each egg is combined with the dough mixture. It is possible that the eggs will initially separate from the dough, but vigorous mixing will soon give the necessary, homogeneous dough mass. In order to speed up the mixing process, you can use a mixer.

Using a pastry syringe, squeeze the cooled dough into small oblong portions onto a baking sheet covered with parchment and pre-greased with oil. Preheat the oven to 170°C, but not more than 220°C. It all depends on how much time you have and what kind of eclairs you plan to bake: if time is not in a hurry, and you like eclairs with a browned crust, then you need to bake at a temperature of 170 degrees for 35-40 minutes. If you like crispier, light brown eclairs and want to save some time, then baking at 220°C is for you. In this case, 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 large enough cavity inside the cakes for the filling. Remove the prepared 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 mixture of flour and eggs, stirring constantly to prevent the formation of lumps. Place the resulting mixture on low heat, continuing to stir. Without allowing it to boil, bring the mixture until thickened. Add butter and vanillin to it. Mix everything until the products are completely dissolved and quickly cool the cream. To do this, you need to immerse the container with cream in ice or cold water. Cool and bring the temperature of the cream to the optimal temperature for filling our cakes (slightly cooler than room temperature).

Using a pastry syringe, fill the custard into the cavity of the eclairs. If you do not have a special syringe, you can use a knife to make an incision in the buns, and put a small amount of cream into it using 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 pack them and take them with you to work or give them to your child at school. In this case, they will play the role of an excellent 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 g;
• 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, it will need to cool down by the time the eclairs are ready. For this we need such a set of products.

Carefully separate the yolk from the white.

We don’t need whites, but add sugar, flour, vanilla sugar to the yolks and mix everything thoroughly.

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

After the cocoa has dissolved and the milk has boiled, turn it off and let the milk cool slightly, about three minutes. Then add the mixture with yolk, sugar and flour and put it on the stove.

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

After the thickened mass has cooled a little, add 50 grams. butter and whip the cream.

We're done with the cream, let it cool completely and start preparing the choux pastry for the 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 place on the stove, melting the butter.

Add salt and when the mixture boils, turn the heat to minimum under the pan.

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

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

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

Line a baking sheet with parchment paper and spoon out the dough using a teaspoon. The sizes depend on what kind of eclairs you are preparing. I like them small, so I make the dough about 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 become a pleasant golden color. Approximately 15 minutes.

When our profiteroles have cooled, we make a small cut 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 powdered sugar on top of the eclairs, brew delicious tea and enjoy the cakes.

Recipe 8: chocolate eclairs at home

If you adore profiteroles, eclairs with any cream, then be sure to treat yourself to chocolate eclairs, which you can prepare in your kitchen without any visible effort. Regular custard is suitable as a filling for such a dessert - it can be easily prepared with the addition of starch and with the addition of custard pudding. The most important secret to making eclairs is to let them cool in the oven after baking, otherwise they will simply fall off!

The delicacy is prepared in a matter of minutes: literally in 40 minutes you can already serve it on the table along with hot drinks. What is especially successful about the dessert is 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. Place the container on the stove and bring it almost to a boil - we need the spices to mix into the liquid and melt the butter.

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

Remove the container from the heat and pour in the flour and cocoa, immediately starting to mix with a spatula.

This way we will have chocolate choux pastry.

Once we have mixed all the dry ingredients into the dough, transfer it to a bowl or salad bowl. Beat the egg into it and mix thoroughly with a fork for 1-2 minutes. Stir in the second egg (remember to add the eggs one at a time to prevent them from curdling).

Transfer the dough into a pastry bag or syringe.

Grease the parchment paper with oil and squeeze out the longitudinal parts of the dough onto it, trying to leave a large space between them, since eclairs significantly increase in size during baking. Place the baking sheet with the preparations in a preheated oven at 180 degrees for 20–25 minutes.

After the kitchen smells of baking and the eclairs have grown in size, turn off the oven, but do not open the door for another 10 minutes. Only then will we remove 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. Place it carefully.

Pour into a container with a non-stick bottom and bring almost to a 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 the side of each eclair and place the chilled custard in it.

Place on a plate 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 tbsp. spoons of flour,
• 1 cup of sugar,
• 0.6 glasses of milk,
• 250 gr. butter.

Wash the egg thoroughly and break it.

Add sugar to it.

Grind until white with a mixer.

Add milk and 1-3 tbsp to the mixture. spoons of flour, pre-mixed in a small amount of milk until the lumps disappear.

Place the mixture on the fire, bring to a boil and cook over very low heat for 5 minutes, stirring continuously. Let the mixture cool.

Cut the butter into small pieces.

Add the mixture into the oil in small portions, while beating with a mixer. When the mass becomes homogeneous, add aromatic essence and vanilla sugar.

The cream is ready, now it’s time for the eclairs. We must remember that custard, like any other butter cream, is an excellent environment for the growth of bacteria. Therefore, you need to make the cream immediately before use and store it only in a cool place. But eclairs are such a delicious product that I think they simply won’t be allowed to exist for too long.

Recipe 10: homemade dough for eclairs and profiteroles

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

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 until the dough becomes soft.

Beat for another 2-3 minutes until the dough pulls away from the sides of the pan. We do all this while the pan is on the stove. Form a big ball.

Remove the pan from the heat and transfer the dough into a deep bowl. In the photo I have a separate bowl, although it looks the same as the pan (THIS IS A VERY IMPORTANT POINT, because you need to add eggs one at a time for a uniform and light structure of the dough). 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, i.e. the consistency is thick enough that it does not drip from the whisk, but falls slowly.
After this, you can fill the pastry syringe and proceed directly to baking.

TIP FROM THE CHEF: “It’s best to freeze the preparations. Form either eclairs (approximately 8-9 cm long) or profiteroles (4-5 cm), place them on 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 the dough and cream in the evening and bake the next day. It’s convenient to do this because you need to fill the eclairs immediately before serving, otherwise they will become soggy. And fiddling around with preparing dough (even a simple one) is not always convenient. Of course, I take the dough out 20 minutes before baking and just leave it in the refrigerator.

Preheat the oven to 180 degrees (for those with gas - 4), lay out our preparations (if someone is baking right away, use a pastry syringe of the shape you need on a baking sheet covered with parchment).

The chef recommends sprinkling eclairs or profiteroles with crushed almonds and sugar for a sweet filling. I don't always make it, but it turns out delicious.

Place in the oven and bake for 7-8 minutes (the eclairs should increase in volume and rise, but remain the same in color). Then open the door and continue baking 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.

Greetings to our valued regular readers and those who have just joined us in search of a new treat. In this article, you will learn a recipe for eclairs with custard, which at home will not be much more difficult to prepare than putting together a regular salad. The resulting sweet will be both tastier than store-bought and healthier, because you have complete control over the production process and are confident in the ingredients.

We will prepare custard, but don’t be scared or upset - it’s relatively simple to make, and it’s not at all necessary to have the talent of a cook. We invite you not to waste your time, but see for yourself by preparing homemade eclairs with us. You can purchase the necessary products at any supermarket, which is what we recommend doing. Let's get started!

Ingredients:

For cream:

1. Eggs – 3 pieces

2. Sugar – 90 g

3. Flour – 20 g

4. Milk – 150 g

5. Butter – 30 g

For the test:

1. Milk – 30 ml

2. Butter – 60 g

3. Flour – 70 g

4. Eggs – 3 pieces

Cooking method:

It’s worth mentioning this point right away - it’s not necessary to prepare custard. You can make butter, chocolate or use regular whipped cream - it all depends on your desire and taste. We recommend starting your cooking with it, because... will have to be cooled. And one more thing - from the specified amount of products you will get about seven eclairs - keep this in mind, and if necessary, increase the amount of ingredients in advance.

1. Break three eggs, separate them into white and yolk. The cream needs the latter, put them in a convenient container. We also send sugar and flour there. All ingredients need to be combined with a whisk - you don’t need to beat them completely, just knead a little. If you like, add a tiny amount of milk to make mixing easier.

2. Add a small amount of vanillin to the resulting mass. Boil the rest of the milk and then add to the bowl with the remaining ingredients and mix.

3. Pour the liquid into a saucepan and put on fire until the mixture boils. Don't forget to stir all the time, because... it quickly burns and, accordingly, deteriorates. After boiling, cook for about another minute and a half.

4. Remove from the stove and immediately add the butter to the hot mixture and mix thoroughly with a whisk until the last ingredient has dissolved. Transfer the resulting cream into a small bowl, cover with cling film and place in the refrigerator.

Dough:

5. Pour about twenty grams of clean water and a little more milk into the pan. Put butter there, preferably at room temperature.

6. To create a neutral taste for the dough, add a pinch of salt and the same amount of sugar. Place the pan on the stove and bring to a boil.

7. When the liquid boils, reduce the heat to medium and add flour to the pan.

By the way, also stir the contents while boiling. After adding flour, you will need to stir continuously, and the dough will begin to form a “bun”.

8. After three minutes, remove the dough from the heat and pour into another bowl and leave for a while to cool.

9. Break three eggs separately and shake until smooth. It is best to start with two if the product is large, and then add the last one into the dough in parts. Those. beat separately and pour in little by little until you get the desired dough consistency.

10. Pour the liquid into the dough and begin mixing. It is best to start with a spatula while the dough has not yet fully absorbed the added eggs, and then use a whisk. If you have a planetary mixer, use it.

11. Cover a baking sheet with parchment paper. Transfer the dough into a pastry bag and form future eclairs - these should be strips six centimeters long. Make a small margin in the form of distance between them, because... the stripes will expand.

12. Preheat the oven to two hundred degrees, and then place our baking sheet with the almost finished dish. After ten minutes have passed, lower the temperature to 180 degrees for twenty minutes. This time is approximate, so watch the readiness - a golden color and crust should appear.

13. Remove and transfer to a cooling rack. Remove the cream and place it in a pastry bag. If this is not the case, take a regular plastic bag.

14. Using a thin nozzle, make several holes through which the cream will be poured. Afterwards, insert the bag of cream and squeeze it out.

15. All that remains is to decorate the top edge. You can just pour chocolate on it. We melted two types of glaze into which we will dip the finished eclairs. Divide the sugar into two parts - add food coloring to the first, and leave the rest as is. We envelop the cake and, if you want, you can sprinkle with coconut shavings or other sweet decoration. Leave for a while and let the top harden. Ready! Bon appetit!