How to stuff eclairs. How to make eclairs at home

What are your favorite pastries from childhood? I am sure that the majority will answer: eclairs! Of course, who doesn't like light, crispy cakes with a delicate cream inside, covered with a shiny icing? Yummy, and more!

Eclairs are French pastries that have been widely known throughout the world since the late nineteenth century. They are elongated choux pastry pies with a light cream inside.

Ideal eclairs should be smooth, even and uniform, 10 to 14 cm long.

Many do not dare to cook them at home, but prefer to buy ready-made in the store. It seems that such a delicious dessert and the recipe should be complex, multi-stage, with a long list of ingredients. In reality, however, it turns out to be just the opposite.

The ingredients are very affordable, which can be found in any refrigerator, and the cooking method is quite simple if you follow the instructions clearly. Believe in yourself and be sure to try to cook. I think that the result will exceed all your expectations!

The main rules for preparing dough for eclairs

Proper eclairs are made only from choux pastry. What is it really? The basic principle is that a mixture of flour with butter and water is “brewed” and then, after cooling slightly, the eggs are added. The result is a sticky, thick dough that does not spread, so to speak, keeps its shape.

The increase in dough volume occurs due to the formation of steam inside the eclairs during baking at high temperatures.

Proper cakes do not tear, because they are made only from dense, durable dough.

Classic recipe

Ingredients:

• water - 250 ml;
• butter - 100 g;
• flour - 200 g;
• eggs - 4 pieces;
• salt.

Cooking time: 70 min.

Calories per 100 grams: 204 kcal.

Recipe for choux pastry for eclairs step by step:

Choux pastry for eclairs: a recipe according to GOST step by step

The recipe is for 20 cakes. Please note that water for cooking must be measured in grams, and not, as usual, in milliliters.

Ingredients:

• wheat flour - 200 g;
• large chicken eggs - 5 pcs. (or 6 pieces of medium size);
• butter - 100 g;
• pure water - 180 g;
• table salt - a pinch.

Cooking time: 1 hour 10 min.

Calories per 100 grams: 210 kcal.

How to cook:

1. In a saucepan, bring to a boil a mixture of chopped butter, water and salt;
2. Sift the flour carefully. It is desirable a couple of times so that the pastries turn out to be airy and lush;
3. Pour the flour into the pan and mix thoroughly with a spoon or culinary spatula;
4. The dough will begin to brew and stick together in one lump. Let it brew well, continuing to stir quickly right on the burner;
5. Transfer to a bowl and let cool;
6. Beat eggs in a separate bowl;
7. Add them gradually to the dough, gently kneading it with a spatula or using a mixer;
8. Line a baking sheet with cooking paper;
9. Using a culinary bag or a regular plastic bag, squeeze the dough onto a baking sheet in the form of sticks about 12 cm long and 18 mm in diameter (it can also be in the form of circles, then you will get round eclairs-balls);
10. Bake in a preheated oven, first 10 minutes at 220°C, then another 25 minutes at 180°C;
11. Prepare your favorite cream and fondant, fill and decorate eclairs according to your own preferences.

How to cook lean custard dough for eclairs

If you adhere to a vegetarian diet and exclude animal fats from your diet, then this is not a reason to deny yourself such wonderful and delicious desserts as eclairs.

The following recipe is just for you: it does not contain eggs, milk and butter!

Ingredients:

• 2 stack flour;
• 2 table. tablespoons of vegetable oil;
• 1 stack boiling water;
• salt.

Cooking time: 65 minutes.

Calories per 100 grams: 198 kcal.

How to cook:

1. Mix flour with salt, fold it into a slide and make a recess in the middle;
2. Pour boiling water and vegetable oil into the center of the deepening;
3. Mix the dough slightly and leave to cool until warm;
4. Now you can knead it with your hands until a homogeneous consistency, it will take about 10 minutes;
5. Let the dough rest for 25 minutes;
6. Knead lightly again for a couple of minutes;
7. Everything, lean dough for eclairs is ready, you can sculpt cakes from it and bake them as usual.

How to make choux pastry for eclairs with milk and dry yeast

Choux pastry does not tolerate experiments with the composition and preparation steps. However, you can try to cook another version of it, time-tested. Here the water will be replaced by milk and dry yeast, and the result is almost better.

Keep in mind when you start directly baking that milk gives products a darker color.

Therefore, make sure that the ruddy color of the eclairs does not confuse you, and they are well baked.

Ingredients:

• 200 g of premium flour;
• 200 g cow's milk;
• 4 medium chicken eggs;
• 70 g plums. oils;
• 10 g dry yeast;
• 20 ml of water;
• salt and sugar - a pinch each.

Cooking time: 2 hours.

Calories per 100 grams: 285 kcal.

How to cook:

1. Boil the milk and pour the sifted flour into it;
2. Beat the resulting mixture with a mixer until a homogeneous consistency;
3. Melt butter;
4. Dissolve dry yeast in warm water and mix it with sugar, add to the custard mass;
5. Beat the eggs thoroughly until a dense foam forms;
6. Eggs should be poured in a little bit to the main dough, constantly stirring;
7. Salt, add oil and mix again until a viscous state of fatty sour cream;
8. It is better to let the dough rise for one hour, then form sticks out of it and bake for 30 minutes in a hot oven at 200 ° C.

How to form and what to bake eclairs from choux pastry

Eclairs are easiest to shape using a pastry bag. You can use a variety of nozzles, especially beautiful eclairs are obtained using nozzles "round" or "open star", with a diameter of 10-12 mm.

There is a little trick on how to quickly fill such a bag: you need to put it in a tall glass, and straighten the edges. Then the dough will fill it evenly, without voids, and you will not stain anything.

If you don't have a pastry bag yet, you can use a regular plastic bag by cutting off one of the corners of the desired diameter. This method is less convenient, but economical.

Eclairs are deposited on a baking sheet covered with cooking paper in a checkerboard pattern, obliquely, diagonally. The preferred length is 10-14 cm. Try to leave a sufficient distance between them, at least 3 cm, because they will increase in size during baking.

To make the eclairs the same size, you can make some kind of marks on the baking sheet for your convenience using a ruler and flour.

The best fillings for custard cakes: recipes

There is a great variety of fillings and creams for filling eclairs. The most common options are vanilla, coffee and chocolate, the most unusual ones are caramel, pistachio, coconut. But everyone has the right to choose their favorite, especially since there is where to turn around!

Eclairs are filled with cream using a pastry syringe.

If you don’t have one, you can simply cut the cake carefully from the edge and put the filling in with a spoon.

Classic custard

Ingredients:

• 400 ml of milk;
• 150 g plums. oils;
• 2 table. l. Sahara;
• 1 ½ table. l. flour;
• 2 whole eggs and 1 yolk;
• 1 table. l. powdered sugar.

Cooking time: 40 min.

Calories per 100 grams: 215 kcal.

How to cook:

1. Add sugar to milk and bring to a boil. Check that the sugar is completely dissolved;
2. Allow the resulting mixture to cool slightly;
3. Mix the flour with all the eggs and powdered sugar, add to the sugar-milk mixture;
4. Put on fire and stir;
5. Cook until the cream thickens. Make sure that it does not boil at the same time;
6. Cool, add soft butter and beat with a mixer into a fluffy mass;
7. You can play with the flavors of the cream by adding vanillin, vanilla essence, citrus zest or cocoa powder if desired.

Ingredients:

• 200 g of cottage cheese;
• 1 stack granulated sugar;
• 200 ml cream;
• 1 sachet of vanilla sugar.

Cooking time: 20 min.

Calories per 100 grams: 112 kcal.

How to cook:

1. Mix low-fat cottage cheese with granulated sugar by hand with a fork or spoon, and then beat with a mixer or blender;
2. Pour in vanilla sugar and pour in the cream, beat thoroughly again;
3. Delicate and airy cream is ready. Very simple and fast!

How to make chocolate frosting

Glaze is applied to eclairs , while it is still warm. It is convenient to spread it with a culinary brush. There is another way: gently prick the bottom of the cake with a fork and dip its top into the liquid glaze.

By adding butter, the glaze according to this recipe becomes smooth and shiny after hardening.

Top glaze can be sprinkled with nuts, confectionery powder, pour caramel, decorate with fresh berries or fruits, mint leaves, chocolate figures.

Ingredients:

• 4 table. spoons of milk;
• 100 g butter;
• 4 table. spoons of cocoa;
• 150 g sugar.

Cooking time: 20 min.

Calories per 100 grams: 442 kcal.

Recipe step by step:

1. Mix milk with sugar and cocoa powder in a suitable container;
2. Put on fire;
3. When sugar dissolves, add butter;
4. Cook until thickened, stirring constantly and making sure that the glaze does not burn.

And the main advice: cook with love and in a good mood, then you will definitely get an elegant delicious dessert at the level of the famous French pastry shops!

Another recipe for custard dough is very clearly shown in the following video.

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

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

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

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

Coating:

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

Cooking choux pastry for eclairs.

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

Pour all the flour at once, start mixing.

After the dough has gathered into a ball, continue to stir for another minute, the flour should be well brewed. Then remove from heat, cool until warm.

Whisk the eggs a little in a separate bowl.

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

You should get a homogeneous plastic dough.

Put the dough in a tight bag, tie it off, and cut off a corner about 1.5-2 cm in size.

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

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

Squeeze the dough onto a baking sheet in the form of sticks.

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

Let the eclairs cool completely.

Cooking cream Charlotte for eclairs.

Put the egg, sugar, vanilla sugar, milk into a saucepan, mix thoroughly until smooth.

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

Whip the butter until it becomes noticeably lighter. Butter should be at room temperature and soft (take it out of the fridge ahead of time).

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

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

We make eclairs.

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

Or start with the simplest method, just make a neat side cut on the eclair. Slightly open the eclair, and fill with cream with a teaspoon.

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

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

Classic eclairs according to GOST were covered with the so-called fudge, it is made from powdered sugar, it can be plain white, and it is the same, but tinted with cocoa, that is, chocolate. But making fudge correctly at home 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 much tastier than with fudge! And I advise you to do the same.

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

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

And here is the cut.

Custard cakes are very tasty! I really liked it, the taste is the same.

Recipe 2: Homemade Custard Eclairs

Homemade éclairs 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 hand-made performance of this dish is no worse than that of eminent confectioners, because the cooking process is not at all complicated.

However, it should be borne in mind that some nuances still exist, and if they are not taken into account, then you risk turning delicious cakes into spreadable lumps of baked dough. So, for example, while 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 turns simply into a shapeless mass. You can take out the eclair only when it is well baked.

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

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

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

Now you should knead the dough well. It should turn out elastic and should not stick to the walls of the pan.

Crack in the eggs one at a time and mix well. It should have a uniform consistency.

We line the bottom of the baking sheet with parchment, and then spread the dough in portions on it. 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, in a bowl, mix the egg yolks, flour and powdered sugar.

Boil the milk on the stove, adding sugar and a vanilla pod cut lengthwise to it.

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.

We cool the cream, and then we make an incision in the eclair and fill it with a pastry syringe.

Now homemade eclairs with custard can be served at the table!

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

Custard cakes with a delicious delicate creamy filling are very suitable for any festive or everyday 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 creamy filling. Choux pastry and, as a rule, custard are used for their preparation. As for the filling, you can diversify them with any other cream of your choice, but today I will prepare eclairs in a classic version with custard.

For 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 gr.)

First, let's prepare the custard dough. 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 cup of flour (160-170 grams), and begin to knead the dough well with a spoon.

Mix for about one minute and remove the dough from the stove. It should be a pretty thick mass. In the cooled dough, one by one, begin to introduce eggs and mix. You need to keep 5 eggs. The consistency of the dough should become much softer, but still hold its shape.

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

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

Pour the hot milk into the egg-sugar mixture in a thin stream, stirring constantly with a whisk. Put the cream on a slow fire and stir until thickened, but do not bring to a boil, otherwise the cream will curdle. Next, place it in a cold 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. For decoration on top, you can use chocolate icing and powdered sugar. Our dessert is ready. Happy tea.

Recipe 4: How to Make Custard Eclairs

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

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

For cream:

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

In a saucepan (I have cast iron) mix milk with water, add sugar, salt and butter, boil. Add all the flour to the boiling mixture at once and mix well. The dough should 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 covered with parchment, the distance between the eclairs is 1-2 cm, as they will grow well. Bake eclairs in an oven preheated to 200 ° C for 15 minutes, then reduce the temperature to 150 ° C and bake for another 15 minutes.

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

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

Pour the egg-milk mixture into the milk that remains in the pan. Put on a small fire 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 overnight).

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

Bon appetit! I hope you enjoy my step by step custard eclair recipe 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 it requires very few ingredients. That's why it got the name eclair. Eclair is ideal as a delicious and inexpensive dessert, both for a gala dinner and just for tea in the evening.

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

Cooking dough. Pour water into a saucepan and put butter and a pinch of salt. When the butter is melted, pour out the flour. Mix 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, then the dough is ready.

Take the dough off the fire. Let it cool for a couple of minutes and then add the eggs. Add one at a time, mixing well.

Choux pastry should be elastic.

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

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

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

Cooking custard. In a saucepan, mix eggs with sugar, vanilla powder or vanilla sugar

Then mixed with flour.

The mixture is diluted with cold milk.

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

Make a slit in each eclair.

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

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

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

This recipe will not leave aside sweet lovers. 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. In addition, prepare eclairs with custard not difficult. All we need is the right ingredients and time. So, forward to culinary achievements!

For test:

• Water 1 cup (200 grams of water for a 200 ml glass)
• Premium wheat flour 1 cup (130 grams of flour in a 200 ml glass)
• Butter 100 gr.
• Chicken egg 3–4 pcs. (it all depends on the size of the eggs)
• 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
• Sugar 1 cup
• Butter 2 teaspoons
• Vanillin 1 teaspoon

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

Using a pastry syringe, we squeeze the cooled dough into small oblong portions onto a baking sheet covered with parchment and previously greased with oil. We heat 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 toasted crust, then you need to bake at a temperature of 170 degrees for 35-40 minutes. If you like more toasty, light brown éclairs and want to save some time, 420°C is for you. The baking time in this case 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 inside the cakes a sufficiently large cavity for the filling. We take out the finished blanks for the future dessert from the oven and let them cool.

In a saucepan, mix the eggs with flour until the lumps disappear. Boil milk with sugar in another container. Then pour the boiled product into the whipped mass of flour and eggs, constantly stirring in order to prevent the formation of lumps. We put the resulting mixture on a slow fire, continuing to stir. Without boiling, bring the mixture to a boil. Add butter and vanilla to it. We mix everything until the products are completely dissolved and in a short process we cool the cream. To do this, you need to immerse the dishes with the cream in ice or cold water. We cool and bring the temperature of the cream to the optimum 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, then with a knife you can make an incision in the buns, and put a small amount of cream into it with a spoon. Our classic dessert for children and adults is ready.

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

Recipe 7: Homemade Eclairs with Chocolate Cream

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

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

Carefully separate the yolk from the protein.

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

It is not necessary to beat, just mix thoroughly. The next step is to boil milk and add cocoa powder.

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

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

After the thickened mass has cooled slightly, add 50 gr. butter and whip the cream.

With the cream finished, leave it to cool completely and proceed to the preparation of choux pastry for eclairs.

For this we need

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

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

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

Add vanilla and gradually pour in the flour, stirring the thickening mass with a wooden spatula.

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

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

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

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

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

After 20 minutes, reduce the heat in the oven and bake the eclairs until they 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, it is about a teaspoon of cream.

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

Recipe 8: Chocolate eclairs at home

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

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

For test:

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

Custard:

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

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

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

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

Thus, we get chocolate custard dough.

As soon as we mix all the dry ingredients into the dough, move it to a bowl or salad bowl. Crack an egg into it and mix thoroughly with a fork for 1-2 minutes. Mix in the second egg as well (remember to mix in the eggs one at a time so they don't curdle).

Transfer the dough to a pastry bag or syringe.

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

After the smell of baking in the kitchen, and the eclairs grow in size, turn off the oven, but we will not open the door for another 10 minutes. Only then will we 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. Placed 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. Refrigerate the cream.

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

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

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

• 1 egg
• 1-3 art. spoons of flour
• 1 cup of sugar,
• 0.6 cups of milk
• 250 gr. butter.

Wash the egg thoroughly, break it.

Add sugar to it.

Blend with a mixer.

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

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

Butter cut into small pieces.

In small portions, we introduce the mixture into the oil, while whisking with a mixer. When the mass becomes homogeneous, add aromatic essence and vanilla sugar to it.

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

Recipe 10: homemade dough for eclairs and profiteroles

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

We 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 problems), add butter, bring to a boil.

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

Remove the saucepan from the heat and transfer the dough to a deep bowl. I have a separate bowl in the photo, 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 dough structure). And we begin to add the 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, such that it does not drip from the whisk, but slowly falls off.
After that, you can fill the pastry syringe and proceed directly to baking.

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

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

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

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

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

From simple to complex. I have spoiled you enough with simple and easy recipes for various pastries. Today I want to pay tribute to the high. Let's make cakes - eclairs at home. The recipe is with a photo, so if you get the hang of it, you can cook the dish with your eyes closed. Choux pastry requires scrupulousness, but believe me, the result is worth it.

The original recipe for eclairs is attributed to the famous French culinary specialist Marie-Antoine Carem, who was secretly called "the chef of kings and the king of chefs." So give yourself the word to set the royal table in the evening, and serve a truly royal dessert for tea.

• Wheat flour - 200 g.
• Butter - 100 g.
• Large eggs (must be weighed) - 300 g without shell. Usually it is 5 large eggs
• Water - 180 g.
• Salt - on the tip of a knife

Custard for cakes

• Milk - 750 g.
• Sugar - 150 g.
• Butter - 50 gr.
• Wheat flour - 2 tbsp. heaped spoons
• Cognac - 1 tbsp. spoon
• Egg yolks - 2 pcs.

How to make delicious eclairs at home

Let's start with the preparation of the custard dough.

Put oil (100 g), salt (a pinch) in a small saucepan or saucepan and put on fire.


In the same saucepan add water (180 g.)


While stirring, bring the mixture to a boil.


As soon as the mixture boils, pour in the flour in one step.

Flour must first be sifted!

Without removing from heat, stir the mixture intensively until all the flour is well brewed and the dough is combined into a lump. It may even seem to you that the dough sticks a little to the bottom of the pan - you will see a thin layer of film on the bottom, this is normal.


The finished dough should be transferred to a bowl so that it cools down a bit (if you have a thermometer, you can check the temperature, by the time you add the eggs it should be 60-70 C).

In the meantime, break the eggs into a separate bowl, weigh. You should get 300 g of eggs without shells (on average, 5 large eggs will be required). Some of my eggs are very small, so it took six pieces.

Carefully pour the egg mixture into the cooled dough. I do this in several approaches, while simultaneously stirring the dough with a mixer until smooth. The dough should be thick enough (so that when squeezing onto a baking sheet, future eclairs do not spread).

You can mix the dough with a spatula (to whom it is more convenient), if you use a mixer - you will need nozzles for thick dough (not whisk blades), but spiral ones.

The consistency of the finished dough: viscous, homogeneous, when it hits the edge of the bowl, it falls off the spoon (does not pour out). Look at the photo, how it should be. When deposited on a baking sheet, the dough does not spread, but is kept in the form in which it was deposited.

The main mistake at this stage is to make the dough very liquid (usually this happens if there are no scales and you put five eggs, hoping that there are 300 gr.) Therefore, if you do not have scales, it is absolutely contraindicated to pour all the eggs in one go! Add in parts and it is better to let some part of the stirred eggs be thrown out than later, when the batter spreads in the oven and turns into a pancake, you will throw out all the products. Or, alternatively, stir the eggs one at a time and pour in, constantly checking the density.

If you don't have a scale, refer to the weight of the eggs on the package. For example, if the weight on the package is 65-75 g, take into account that the egg without the shell weighs 60 g (the shell weighs 10% of the weight of the egg). So, in this case, for the preparation of eclairs, we need 5 eggs. If a different weight is indicated on the package, recalculate according to the new data.

We form eclairs

If you want small round eclairs, use a spoon. If you like oblong eclairs of the classical form, you will need a bag for squeezing (you can use a special pastry bag or an empty plastic milk bag, cutting off a corner in it). In the same way, we laid out the dough on a baking sheet in.

On a baking sheet covered with baking paper or sprinkled with flour, squeeze the dough.

Any irregularities can be easily corrected with a damp knife or a finger dipped in water.

To prevent the eclairs from sticking together in the oven, spread the dough at a distance from each other (2-4 cm). The cake will expand enormously!

This is what my finished eclairs look like: lush, airy, large.

We bake cakes

The oven must be preheated to 210 C, at this temperature we bake eclairs for 10 minutes, then reduce the temperature to 180 C and bake the remaining 25-35 minutes. Small eclairs will take less time (20-25 minutes).

The dough should be moist, but not spread on the baking sheet! Products keep their shape well.

When baking, a lot of steam is generated in each eclair, due to which the dough swells, but does not tear (because it is strong). The dough works on the same principle.

Choux pastry products are better to overexpose a little in the oven than underexpose (otherwise the eclairs will fall off).

After removing from the oven, remove the eclairs from the baking sheet and let them cool. If you have prepared cakes for the future, put the blanks in a bag so that they do not dry out.

Cooking custard for eclairs

We put the milk on the fire (we will need 750 ml). We add almost all the sugar (leave 2 tablespoons for the preparation of the custard mixture for the cream).

While the milk is warming up, in a separate bowl, mix 2 yolks from chicken eggs, 2 tbsp. tablespoons of sugar (we take them from the total amount of sugar for the cream), 2 tbsp. spoons of flour with a slide.


Stir until smooth and pour hot milk (about 0.5 cups) into this mixture.


When the custard mixture is thoroughly mixed, return it to the saucepan with the cream and stir thoroughly until smooth. Bring the cream to a boil, add butter (50 g) and 1 tbsp. a spoonful of cognac Stir the cream until smooth and cool. So that the cream does not become covered with a film, stir it from time to time. There is a lot of cream, the excess can be stored in the refrigerator and prepared, for example, based on custard.

Filling cakes with cream

Cut eclairs lengthwise and fill with cream.

Properly baked cakes have cavities inside, which are separated by dough partitions.

Choux pastry is not very difficult to prepare, if you follow the basic rules, the cakes are lush and tall.
Put the finished eclairs in the refrigerator to set the cream.


You can decorate eclairs before serving with chocolate chips, colored Easter sprinkles, chocolate or white icing. You can make a protein cream (beat 2 proteins with 100 g of sugar until thick peaks) and spread each cake with a pastry brush. Top with chopped walnuts or whatever topping you like.

Elongated tubes with cream - a dessert that is gaining popularity with terrible force! And maybe partly because not everyone can bake it ...

To reveal all the secrets of making capricious eclairs this week, I invited a confectioner Ilya Sudzilovsky, which launched the most expensive eclairs in Moscow! And again I got two articles - in one theory and analysis of errors, and in the other -. Enjoy)

Choux pastry is prepared both on water and on a mixture of water and milk. The addition of milk makes the finished eclair a little softer, more tender, and also contributes to a faster crust and ruddy color. First, as you know, water or milk is heated with butter and salt, sometimes sugar is added. And then - fall asleep the entire amount of flour. At this time it is happening flour making process. And it happens so that the starch of the flour gelatinizes (flour + water + heat) and the dough becomes viscous. Next, the mass is slightly cooled and eggs are added one at a time with stirring, in order to increase the moisture content of the dough.

The better the flour mass is brewed, the more eggs will be required. And indeed, it is not always necessary to lay the number of eggs indicated in the recipe. The main guideline is the consistency of the dough - the dough should lazily flow from the spoon in a triangle.

What happens inside the eclair during baking. Moisture, heating up, begins to evaporate. Moisture in eclairs from eggs and milk or water. Moisture evaporates, the dough stretches, the eclair inflates. The steam encounters resistance in its path due to the high viscosity of the dough (because we boiled it) and the rapidly forming crust.

A large amount of gluten in flour means that when moisture evaporates, the walls of the eclair will stretch, and not tear. When using weak flour, the eclair may not have an empty cavity inside at all. The quality of the flour (quantity and quality of gluten) significantly affects the formation of a void inside the eclair.

Your flour can contain from 9 to 13 grams of protein (look at the package, this is the proportion of gluten). But the proportion of gluten can also vary. Russian ordinary flour contains an average of 25-30% gluten (it is easy to check - you need to knead the dough from 25 g of wheat flour and 13 g of water, give 90 minutes for the development of gluten, and then rinse this dough in cold water until the water will not become clear. Some of the substances (starch, soluble proteins, etc.) will be washed out of the dough, and some will remain in the form of an elastic sticky mass. This is gluten. A piece of gluten must be weighed, and the resulting figure multiplied by 4 - this is the percentage gluten content in flour).

In addition, one of the keys to successful eclair baking is a well-heated oven! Personally, I warm mine for at least 40 minutes at 190 degrees before baking.

The high baking temperature at the very beginning - allows the eclairs to swell. After the growth of eclairs in the oven has ended, and light browning has begun, it means that the drying process has begun. And here the high temperature can already do harm - it will strongly brown the crust, but not dry the inner cavity. Therefore, in different sources you can meet different temperature conditions, even with the opening of the oven door. Remember the main thing - you can’t open the oven in the first 10 minutes! At this time, the steam heats up and inflates your eclairs. And yet, no matter how scary and strange it may sound to you, the baking mode depends on the oven, so you still have to test and check. But I'm sure that now, understanding the processes, it will be a little easier for you to do it 😉

Well, now let's move on to Ilya's answers to your questions.

Well, now we figured out the main mistakes? Share this article with your friends!

Cakes at home - recipes

Making eclairs at home will be very, very simple. With our recipe with a photo, gastronomic pleasure will turn out to be just colossal!

50 min

250 kcal

5/5 (3)

Oh, I love eclairs right from childhood. I still remember my mother and grandmother made these amazing tubes with custard. Now I cook for my husband and children not only sweet eclairs, but also snack bars. I put a wide variety of fillings there: mushrooms, salads, fish pastes, caviar. It always turns out to bake delicious and new. Recently, my son began to come from school gloomy: conflicts with teachers and classmates, and therefore I began to pamper my family on weekdays. In fact, eclairs are easy to prepare. This is no longer a luxury for us, but a necessity.

Why this dish should be prepared

Sweet eclairs are incredibly tasty and extremely diverse. The cream can be protein, butter, cottage cheese with condensed milk, ordinary whipped cream.

Despite the fact that the recipe is very, very tasty, it is extremely simple and accessible to young housewives. Eclairs, on the other hand, will always become a real holiday for the family and will delight them even on the most severe, ordinary and rainy days.

Dough and cream for eclairs - recipe with photo

Previously, the prospect of making choux pastry just scared me, but over time, I realized that there is nothing easier. The main thing here is not to open the oven wide so that the dough does not settle, and pancakes do not turn out instead of cakes. We offer you two options for cream: custard and cottage cheese.

Custard for eclairs - recipe

Custard Ingredients:

Consider the algorithm for making custard.

1. Sugar and starch are added to 200 ml of water. All this is put on a slow fire and boiled until it turns into a colorless jelly.
2. Kissel is sent to the blender along with the oil, and all the ingredients are thoroughly whipped until smooth.

Curd cream for eclairs - recipe

Cream cheese ingredients:

• gelatin - 1 tablespoon;
• vanillin;
• cottage cheese - 100 g;
• sour cream - 200 ml.

And now consider curd cream preparation:

1. We leave the gelatin to swell in cold boiled water for half an hour.
2. Beat cottage cheese with sugar, sour cream and a pinch of vanillin in a blender or mixer.
3. Next, add the finished gelatin and rub the cream
4. We leave everything received in the refrigerator for half an hour.

Cooking choux pastry for eclairs

Dough Ingredients:

• wheat flour - 1 cup;
• cream margarine - 150 g;
• salt - 0.5 teaspoons;
• chicken eggs - 4 pieces;
• chocolate glaze.

And now Let's start cooking:

1. A glass of hot water is poured into a saucepan. Salt and margarine are added there. All this is stirred and brought to a boil.
2. Further, the fire decreases, and flour is poured in small portions. Everything is stirred.
3. Turn off the heat, cool and pour one egg at a time. Mix so that there are no lumps.
4. Lubricate the baking sheet with oil or any fat. We form on it round cakes leaving 2-3 cm between them.
5. Bake for 20-25 minutes until golden brown at 200 degrees.
6. We start the cake with cream using a pastry syringe through a hole previously made with a spoon.

Finished cakes are covered with chocolate icing or powdered sugar. Coverage to your taste, there are many options.

There can be as many secret components as you like. Personally, I use champignon stuffing with mayonnaise and cheese. Sometimes I mix olives or black olives with red caviar or finely chopped trout. The result is a very tasty and unusual snack.

If you still prefer sweets, you can experiment with the filling. It will be good crushed pistachio cream with milk, butter, cream, sugar, starch. A classic of the genre is cocoa-based chocolate cream.

Glaze can also be not only chocolate. For example, you can cook an amazing version of lemon juice and sugar.

Eclairs can be served depending on your taste. Sweet cakes are served with coffee on a plate with small pieces of chocolate and large coffee beans.

If you made an appetizer in the form of eclairs, then such cakes can be served on a dish decorated with greens.

Eclairs may well become an independent dish for a light dinner with the family. You can cook it in an hour, but the pleasure will be huge. The kids are especially happy with the cake.