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How to make eclairs and profiteroles at home. Making delicious cream for eclairs at home Making eclairs with custard

Eclairs are more familiar to us as custard cakes. Nowadays eclairs are prepared at home using various fillings, but from my childhood memories only one comes to mind - with custard. I remember very well how my mother bought these cakes at a place called "Culinary" and brought them home. I really loved these cakes and ate them with milk. Today I want to offer you classic eclairs that took me back to my childhood.

To prepare eclairs according to the classic recipe, prepare the necessary products from the list.

Let's start preparing the cakes with cream. Pour 150 ml of milk into a saucepan, add sugar and 2 eggs.

Add sifted flour and vanillin to the saucepan, stir the mixture well with a whisk.

Separately, bring the remaining milk to a boil. Pour the milk into the flour mixture in a thin stream, stirring continuously to prevent the eggs from curdling. Place the saucepan on the fire and cook the cream, stirring, for 12-15 minutes. The cream should thicken and stick to the whisk or drain slowly from it. Let the cream cool slightly and add soft butter to it. Cover the cream with cling film “in contact” so that it does not form a crust.

Let's start preparing the cakes. To make the dough, pour water into a saucepan, add sugar, salt and butter. Bring to a boil and simmer for 3-4 minutes.

Add the quickly prepared sifted flour and stir the dough with a spatula until it begins to pull away from the walls of the pan.

After the dough has cooled slightly, add the eggs one at a time and beat well.

The dough should have a creamy consistency.

Place the dough in a baking bag with a star attachment and place on a baking sheet lined with parchment in several strips of equal length. Leave a gap of 3-4 cm between the cakes, as they will greatly increase in volume.

Preheat the oven to 200 degrees and bake the cakes for 10 minutes, then reduce the temperature to 180 degrees and bake classic eclairs for another 30-35 minutes. Cool the cakes in the slightly open oven, otherwise they may become flat due to a sudden temperature change.

When the cakes have cooled, make small holes in the bottom and use a pastry bag with a nozzle to fill them with cream.

For the glaze, mix lemon juice and boiled water, gradually add powdered sugar in small portions to the desired consistency and color. Delicious classic eclairs with custard served with tea or coffee.

Bon appetit!

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 some kind of 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!

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

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

How to make eclairs

Making 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 be viscous, moderately liquid and shiny. But when choosing the filling for eclairs, there are no restrictions. You can fill the internal voids with whipped cream, chocolate cream or condensed milk.

Choux pastry

The housewife’s task is to make the correct choux pastry and bake the preparations. However, this may not always work out the first time. The dough for cakes is very capricious, so in your work you need to take into account all the nuances that cookbooks often don’t write about. How to prepare choux pastry:

Any step-by-step recipe has one basis - dough, which is prepared in warm water, butter and flour, followed by the introduction of eggs. Please note that the eggs should not be straight from the refrigerator, and the flour should be added all at once.
To prevent the flour from sticking to the pan, constantly stir the mixture with a wooden spatula. Never use a mixer, otherwise the dough will turn out runny.
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 in the first 15 minutes. Then you need to lower it to 170°C and continue baking the cakes for another 15 minutes.
Pierce the hot eclair cake with a toothpick.

How to fill eclairs with cream without a syringe

Cooled cakes should be filled with cream through a pastry bag with a thin nozzle or using a regular 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. What to do 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.

Homemade eclair 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 decoration of the delicacy can differ. There are many varieties of French cakes: with boiled condensed milk, cream, chocolate fudge, condensed milk and even Italian meringue. The choice of filling depends only on your own preferences: if you like it sweeter, try buttercream; if you prefer a neutral taste, then the curd filling is what you need.

With custard

Time: 1 hour.
Number of servings: for 8 people.
Calorie content of the dish: 157.6 kcal.
Purpose: dessert.
Cuisine: French.

This classic recipe will show you how to make homemade eclairs with custard. This is the simplest version of the French dessert, which is popular in our country. If you are starting to bake cakes for the first time, the main thing is to follow the correct proportions. Choux pastry and the same cream are the ideal combination for the most delicious dessert.

Ingredients:

eggs – 7 pcs.;
water – 1 tbsp.;
butter – ½ pack;
flour – 1 tbsp. for dough and 3 tbsp. l. for cream;
milk – 300 ml;
sugar – 150 g;
vanilla sugar – 1 sachet.

Cooking method:

Pour water into the pan, add butter and put the mixture on the stove.
After the butter has dissolved, add flour and mix.
Cool the dough to 60 degrees and add 4 eggs one at a time. From the resulting mixture we form and bake eclairs.
For the custard, heat the milk. Beat the yolks with sugar and vanilla.
Add flour to the egg mixture and stir.
As soon as the milk begins to boil, add the egg-flour mixture and cook until thickened.
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 preparing the filling, but it is very successful. Unsweetened dough harmoniously combines with the rich taste of cottage cheese and cream. If you wish, you can even make dietary cottage cheese from low-fat kefir. To do this, put the package of kefir in the freezer overnight, and then squeeze out the contents through cheesecloth.

Ingredients:

medium fat cottage cheese – 1 tbsp.;
cream – ½ tbsp.;
powdered sugar – 2/3 tbsp.

Cooking method:

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

With whipped cream

Time: 55 minutes.
Number of 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 this cream turns out bland and will not appeal to everyone. Try to diversify the filling by adding some fresh raspberries, strawberries or any other fruit that is in season. It will turn out 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;
powdered sugar – 1 tbsp. l.

Cooking method:

Whisk the chilled cream until stiff peaks form.
If it is difficult to do this by hand, you can use a mixer.
Just before the end of whipping, add raspberries and powdered sugar to the cream.
Bring the mixture until smooth and place it inside the finished eclairs.

Chocolate eclairs recipe

Time: 30 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 378.6 kcal.
Purpose: dessert.
Cuisine: French.
Difficulty of preparation: easy.

All mothers whose children have an avid sweet tooth know how to make chocolate cream. Try baking delicious eclairs with this filling, and to give your baked goods a finished look, cover the cakes with cocoa glaze or pour melted milk chocolate on them. It will turn out very tasty, although too sweet, so it is recommended to wash down the cakes with unsweetened tea or coffee.

Ingredients:

butter – 200 g;
condensed milk – ½ can;
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 tablespoons of cocoa to it and mix well.
If desired, you can add cherry liqueur or any other alcohol to the filling.
Eclairs with chocolate filling can be coated with a layer of chocolate glaze.

With condensed milk

Time: 45 minutes.
Number of servings: 9 persons.
Calorie content of the dish: 329 kcal.
Purpose: dessert.
Cuisine: European.
Difficulty of preparation: easy.

The recipe for homemade eclairs with condensed milk was not invented by the French, but by our compatriots. This is because such filling is easily accessible, inexpensive and liked by many. To enhance the taste, experienced chefs recommend buying not only boiled milk, but also regular liquid condensed milk. However, you should know that eclairs are very sweet, so it is better to serve them with tea without sugar.

Ingredients:

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

Cooking method:

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

Simple recipe

Time: 1 hour.
Number of servings: for 10-15 people.
Calorie content of the dish: 120 kcal.
Purpose: baking.
Cuisine: Russian.
Difficulty of preparation: difficult.

Looking for a simple recipe for custard eclairs without using butter? Then you have found what you need. Although, according to correct French chefs, vegetable oil cannot be present in a delicate eclair, it is still worth trying to prepare such dough. Cooled baked goods are just as fluffy, but with a blander taste. Therefore, this dough recipe is more suitable for snack cakes filled 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, vegetable oil and salt.
Place the container in a water bath and heat it up.
As soon as the water warms up well, add the entire volume of flour and start beating the dough with a mixer.
If the dough begins to pull away from the walls, remove the pan from the stove.
Cool the dough to 60-70 degrees and mix the eggs into it one by one.
As soon as the mass becomes homogeneous and lags well behind the walls of the pan, you can begin to form and bake the profiteroles.
Ready-made eclairs can be filled with any cream.

With butter cream

Time: 10-15 minutes.
Number of servings: for 10 people.
Calorie content of the dish: 364 kcal.
Purpose: dessert.
Cuisine: Russian.
Difficulty 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're just looking for a new option, try buttercream with soft 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:

butter – 115 g;
curd cheese – 350 g;
powdered sugar – ½ tbsp.

Cooking method:

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

No eggs

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

If you adhere to the basics of vegetarianism or eggs are prohibited from being eaten by doctors due to worsening allergies, you still shouldn’t give up your favorite confectionery product. How to make eclairs is well described in the following recipe with photos step by step. True, it is not suitable for very strict vegetarians, because it contains butter and milk.

Ingredients:

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

Cooking method:

Heat the milk on the stove, add butter, sugar and salt to it and cook for 10 minutes.
Next, at low mixer speed, add 200 grams of flour into 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 in film and leave it to rest for 20 minutes.
Eclairs without eggs should be baked in the oven at 200°C for 25-30 minutes without opening the door.

French

Time: 45 minutes.
Number of servings: for 5-8 persons.
Calorie content of the dish: 230.6 kcal.
Purpose: dessert.
Cuisine: French.
Difficulty of preparation: medium.

Real French eclairs hold 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. The pedantic French even came up with a special name for it - patissière. As for the fudge for the eclair, the original recipe uses fondant. However, cooking it at home is problematic; it is better to buy ready-made chocolate glaze.

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 of the milk.
Bring the remaining milk, sugar and vanilla extract to a boil.
Pour half of the boiling milk into the egg mixture, constantly stirring vigorously.
Mix the egg mixture with hot milk and cook for 1 minute.
Pour the hot cream onto a plate and press the cling film tightly on top. Cool to room temperature.

With protein cream

Time: 20 minutes.
Number of servings: for 10-12 people.
Calorie content of the dish: 319.4 kcal.
Purpose: dessert.
Cuisine: Russian.
Difficulty of preparation: easy.

Protein cream for eclairs can be made in several variations: using cream, curd cream or honey. In this recipe, in addition to proteins, sour cream is used as the 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 custard with eggs, without them, or based on sunflower oil.

Ingredients:

squirrels – 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 doubled in volume.
In a separate bowl, beat the whites, gradually adding the remaining sugar to them.
Mix stable peaks with cream using a silicone spatula.
Immediately fill the cooled profiteroles with the protein filling.

You can eat the filled eclairs 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 making glaze for the eclairs, but keep in mind a few tricks:

To make a colored glaze, add food coloring to the rest of the ingredients;
if the fudge is very thick and lies unevenly, slightly dilute the mixture with warm milk or water;
A quick version of ganache is to melt a bar of dark chocolate in a water bath;
If the icing remains sticky, you can correct the situation by rolling the cake in nuts, Easter sprinkles, or scattering wafer crumbs on top.

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Homemade eclair recipe with photo

In this recipe, we invite you to prepare the most delicate dessert of French cuisine at home - eclairs with custard. It was this pastry that at one time created a real sensation among the royal nobility. The court chef Marie-Antoine Carême created a recipe for modern choux pastry, which is also filled with custard based on milk, chocolate and other ingredients. To enrich the taste of the dessert and hide the seams of the cream filling, use chocolate or sugar fondant glazing. Not every housewife takes the risk of preparing eclairs, fearing that they will not rise and will turn out hard and inedible. To prepare eclairs according to our recipe, follow the simple recommendations in the description step-by-step preparation with photos, and you will definitely get delicious, tender eclairs with custard.

Ingredients for making custard eclairs

For the test
Butter	80 g
Flour	150 g
Water or milk	1 glass
Eggs	3 pcs
Salt	pinch
For the custard
Milk (regular or baked)	1 ⅔ cups
Eggs	2 pcs
Sugar	¾ st
Flour	2 tbsp. l.
Vanillin	0.5 tsp.
Butter	100 g

Step-by-step preparation with photos of eclairs with custard

A very important point is that as soon as the dough is laid out on a baking sheet, it must immediately be sent to the oven. Therefore, first of all, turn on the oven and preheat it to 190 degrees.
In a small saucepan, combine water, butter and salt and bring to a boil over medium heat.
Sift the flour first - this will prevent the formation of lumps in the dough and make it more airy.
Pour all the flour into the boiling oil-water mixture, having first removed it from the stove, and knead the dough with a spatula until it becomes elastic and soft.
Place the saucepan again on low heat for about 3-4 minutes, and, without ceasing to stir the dough directly from the bottom and walls, bring it to a plastic state.
When the dough has cooled, begin to beat in the eggs one at a time, mix thoroughly with a spatula or spoon, then beat in the next one, etc. The dough should not be liquid or too tight. It should stick to the spoon and retain its shape, and not spread on the baking sheet, as shown in the photo below. The eggs must be at room temperature.
To give the eclairs an oblong shape, use a pastry bag. Press the dough onto a parchment-lined baking sheet at some distance from each other.
Bake the eclairs in a preheated oven at 190 degrees for about 30-35 minutes until golden brown. Turn off the oven and leave them there until cool.
While the eclairs are cooling, prepare the custard. Combine sugar, flour, vanillin in a saucepan and mix. Add eggs to dry ingredients and mix until smooth.
Now add half a glass of milk there and mix the ingredients again. Then, stirring, pour in the rest of the milk.
Put the cream to cook over medium heat, it is very important not to stop stirring it so that the cream does not burn. As soon as the cream starts to boil, turn it off immediately.
Cool the cream to 40-50 degrees, add softened butter to it and beat - this will give it a homogeneous, delicate consistency. When the cream has cooled, put it in the refrigerator for one hour to thicken it even more.
When the eclairs and cream are prepared, use a pastry syringe to fill them. If you don’t have such an item, you can make a longitudinal cut and use a spoon to carefully place the cream into each eclair.

Prepared eclairs can be decorated with powdered sugar, sprinkling it through a fine strainer, or covered with chocolate glaze. Bon appetit!

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

A delicate custard cake called eclair is loved by everyone, young and old. To satisfy the desire to eat, many run to the store, where they purchase goods. The rest prepare the treat themselves, studying step-by-step recipes with photos, because it’s not at all difficult. The hostess chooses the dough and cream for airy eclairs, depending on her preferences (taking into account calorie content). How to prepare a classic confectionery dessert and types of filling will be discussed in the presented review.

How to make custard cream

This cake is a dessert made in the shape of a tube with a delicious filling. The filling is:

custard;
condensed milk cream;
curd;
butter cream;
chocolate.

The process of making a cake is worth mastering. Homemade desserts will delight your family and friends with their extraordinary taste. Choose the ingredients that suit you, create masterpieces in your kitchen, enticing with a pleasant aroma not only household members, but also passers-by on the street. After spending a little time, you will reward yourself for your efforts with a delicious dessert and enjoy it in a comfortable atmosphere.

From condensed milk and butter

To prepare such a sweet dessert you will need:

condensed milk - can;
butter – package (250 g).

Preparing this filling is very simple, for this you need:

Prepare condensed milk; for those who have a sweet tooth, you can choose a boiled product. Add the oil substance, finely chopped. Bring the mixture to a homogeneous state.
We fill the cooled desserts with the lush contents (we use a syringe, which will help distribute the filling evenly, and the tube will become incredibly tasty). Let the finished dessert stand for a while to soak.

Curd

In order to get a delicious curd cream for eclairs, you need to prepare:

low-fat cottage cheese – 200 grams;
sugar - glass;
cream – 200 ml.

It’s easy to prepare the filling for delicious eclairs; all you need to do is follow the step-by-step guide:

Place the cottage cheese in a special bowl, add sweetener to it, and mix everything. A spoon will allow you to knead the ingredients and obtain a certain consistency.
Carefully pour in the cream, beat with a mixer until a homogeneous mixture is obtained.
The filler is ready, fill the cooled blanks with it. Bon appetit.

With custard without eggs

To make eggless custard, you need the following ingredients:

flour – 100 grams;
sugar – 200 grams;
butter – 250 grams;
milk – 500 ml;
almonds – 50 grams.

Making the filling for the cake is not difficult, repeat:

Heat the milk, add flour and sugar, cook until thick, do not forget to stir.
Cool the mass.
Gradually add the oil component, beating with a mixer.
Crush the almonds and add to the butter mixture.
The filling is ready, all that remains is to fill the cake with it.

Creamy

Ingredients:

sugar – 200 grams;
butter – 200 grams;
egg – 1 pc.;
cream – 250 ml.

Step-by-step preparation:

Beat the egg with powdered sugar.
Pour in the heated cream, stir until thickened.
Cool the workpiece and gradually introduce the oil component into it, while whisking with a mixer.
The filler is ready.

This dessert can be decorated by making a chocolate design on the top. To prepare the glaze you will need:

cocoa – 1 tbsp. l.;
sugar – 100 g;
butter – 100 g.

To prepare the glaze you need:

Brew cocoa.
Pour the sugar-butter mixture into it, stir well.
The glaze is ready (brush the finished products and let them dry).

Custard with milk and butter

Eclairs with custard have become a traditional dish. To prepare this royal filling you need to use:

egg – 1 pc.;
flour – 2 tbsp. l.;
sugar – 250 g;
milk – 600 ml;
butter – 250 g.

The entire production process will not take much time, but it is worth remembering that storing the filler for a long time is prohibited, because it is an excellent breeding ground for bacteria. Try to prepare the filling right before use and do not leave it for a long time. Let's get started: