Eclair is a custard cake. According to historical information, it was invented by a culinary specialist from France, Marie-Antoine Karem, who was a great connoisseur of French cuisine.
How to make eclairs at home
Eclairs are very "finicky" cakes. In order to cook them correctly, everything is important: kneading and dough density, oven temperature, baking time.
To prepare the dough you need:
- 1 cup (250 ml) water;
- 1.25 cups or 200 g flour;
- 4-5 large eggs;
- 100 g butter;
- a pinch of salt.
Let's start cooking:
- For cooking choux pastry Take a stainless steel pan with a thick bottom.
- Pour water into the pan, add salt and oil.
- We put the pot on the fire and let it boil.
- When the butter has melted, we turn the heat down to the weakest, pour in the flour and stir vigorously with a spoon so that there are no lumps.
- Remove from heat, let the dough cool down to 60-70 ° C, and break 1 egg into the dough, knead intensively with a spoon by hand until there is a homogeneous dough.
- Also add the rest of the eggs to the dough. When you add the last egg, you need to make sure that the dough is not liquid, perhaps only half the egg needs to be added. The dough should be like very thick sour cream, but not spread over the baking sheet.
- If after mixing the eggs the dough is still thick while it is warm, you can add another egg to it.
- And if you added all the eggs at once, it will be difficult to knead the dough until smooth, and besides, it can be liquid, and you can’t fix it in any way (you can’t add flour, otherwise the dough will not rise in the oven). To correct batter it is possible only in this way: knead a new portion of thick dough and mix both portions together.
- We grease the baking sheet a small amount vegetable oil, squeeze sticks from a pastry bag, about 10 cm long. Sticks can be laid out with 2 tablespoons, after soaking one in cold water, and the other to help form oblong sticks.
- You need to spread the sticks at a distance of 2-3 cm, they will increase in volume.
- We heat the oven to 180 ° C, put a baking sheet with dough, bake for 30-40 minutes, until browned. The oven must not be opened during the entire baking time, otherwise the cakes may not rise.
- Let the cakes cool, cut on one side and stuff with cream using a pastry syringe or a teaspoon.
How to make eclair cream at home
Custard for eclairs
For the cream you need:
- 4 yolks;
- 1 cup of sugar;
- 4 tbsp. spoons without a hill of flour;
- 0.5 l of milk;
- 20 g butter;
- vanillin.
Let's start cooking:
- In a saucepan, mix the yolks, sugar, vanilla and flour, gradually pour in the milk and mix so that there are no lumps.
- Let it cook on low heat, stirring all the time.
- When the cream begins to thicken, add the butter and cook, stirring until thickened.
- Stuff the eclairs with cooled cream.
curd cream
For the cream you need:
- 200 g cottage cheese (fat);
- 100 ml cream 33% fat;
- 0.75 cups of powdered sugar.
Let's start cooking:
- Whip the cream with a mixer until foamy, add powdered sugar (half of the required volume).
- We grind the cottage cheese through a sieve 2 times, pour in the remaining powder, mix.
- Mix whipped cream with cottage cheese and fill the eclairs.
Chocolate Buttercream
For the cream you need:
- half a can of condensed milk;
- 200 g butter;
- 3 art. spoons of cocoa powder.
Let's start cooking:
- Beat the softened butter with a mixer, add a little condensed milk and continue to beat, add cocoa and mix well. To improve the taste, you can add 1 tbsp. a spoonful of cognac The cream is ready, you can stuff the cakes.
How to make icing for eclairs at home
Chocolate icing for eclairs
For glaze you need:
- 1 bar of dark chocolate;
- 1 st. a spoonful of butter.
Let's start cooking:
- We break the chocolate bar into small pieces, pour it into a saucepan, add butter and melt in a “water bath”, mix.
- Lubricate the cakes stuffed with cream with a culinary brush with glaze and let the cakes dry.
So, we have learned how to cook delicious eclairs with cream at home.
Delicious french dessert- eclairs, have long been widely recognized throughout the world. Having entered the world of cooking in the nineteenth century, he successfully took his place of honor there. Another big name for this dessert is profiteroles. That is, eclairs and profiteroles are, in fact, one and the same. It is believed that to make real eclairs on home cooking impossible. But it's not. A little diligence and skills, and you will succeed! True, not without secrets. In order to get the cherished emptiness for the cream inside the eclairs, the housewives resort to a variety of tricks. This void is created by air, eggs and water. Therefore, only the right recipe custard dough and a little magic will help you create real French eclairs. We will help you a little with this.
Here are some interesting recipes:
1.
Eclairs with custard
2.
Eclairs with condensed milk
3.
Curd eclairs
4.
Eclairs with mushrooms
5.
6.
Eclairs with custard
This is another recipe for French eclairs, notable for the fact that custard is used as a filling.
To prepare these profiteroles we need:
For test: 1 tbsp. water, 2/3 tbsp. flour, 4 eggs, ½ pack of butter, sugar and salt.
For cream: 0.5 liters of milk, 100 grams of sugar, 45 grams of starch, 3 yolks, vanilla sand.
Let's start the cooking process. This is indeed very interesting!
How to make dough for eclairs?
1.
Cut the butter into medium sized squares.
2.
Pour a glass of water into a saucepan.
3.
Add butter, a pinch of salt and sugar.
4
. Wait for the liquid to boil.
5.
If the oil has dissolved, this is a signal to remove the saucepan from the stove.
6.
Add flour and knead the dough very vigorously. Do it little by little. Add flour by the spoonful.
7
. Again, put our "dough" on the fire for 3-5 minutes. Stir it all the time!
8
. If a small crust has formed on the bottom of the dish, do not worry, it should be so.
9.
Now take it off the stove and beat in the eggs. You need to do this one at a time, mixing the dough after driving in each egg.
10.
Pour the batter into a pastry bag and create eclairs. This should be done directly on the baking sheet, of course, a little oiled so that the pastries do not burn.
If you don’t have a “bag”, don’t worry, you can spread the dough for eclairs with a regular spoon. The only thing to remember is that it is better to make them a little oblong.
Eclairs are baked in hot oven(200 degrees) about half an hour. but exact time It's hard to say, it all depends on your oven. When they have risen and browned a little, this is a sign of readiness.
Remember an important rule: in no case do not open the oven a little, it can spoil the eclairs!
Sprinkle the eclairs themselves and the baking sheet a little with water before baking to make sure the dough rises. You can also put a vessel of water on the bottom of the oven, because the moisture also helps the eclairs "rise".
How to make cream for eclairs?
1.
Mix egg yolks with half of the sugar we prepared.
2.
Add starch and vanilla.
3.
Now pour the remaining sugar into the milk and boil.
4.
Pour a little of this “boiling milk” into the sugar-yolk mass and mix
5.
Mix this liquid with the rest of the milk and boil over low heat until medium thick.
6
. Remove from stove. Gently beat the mixture with a mixer.
7.
Put on fire and cook for a couple more minutes.
8
. Take it off and put it in a cool place.
Eclairs are filled with cream very simply. A small incision is made on the side, where the cream is placed. For filling, you can use a special culinary tool or a simple spoon.
Eclairs with condensed milk
How to cook eclairs at home? It's easier than ever! Here's what we'll need:
For test:
-1 glass of water;
- a cube of butter (approximately 100 grams);
- 4 medium chicken eggs,
- 200 grams of flour;
- a little salt.
For cream, take a jar of boiled condensed milk.
1. Let's start "cooking" the dough. Pour a glass of water into a saucepan, salt it and put the oil.
2. Wait for the liquid to boil and add the flour. In this case, you need to mix everything intensively! Take a few minutes and shoot.
3 . Beat in the eggs and mix well again.
4. Grease a baking paper a little with oil, and put the dough on it with a spoon, trying to make each "lump" the same size.
5. Meanwhile, the oven should heat up. Set the temperature to 170-180 gr. Eclairs should be baked for 40 minutes. When you see that they have begun to blush, feel free to take them out.
6 . Wait for our pastry to cool down a little and then cut each profiterole a little in the middle.
7. Fill the eclairs with condensed milk and they are ready!
You can choose the shape of the eclairs as you like. It can be balls, or as such eclairs are called, profiteroles, or more classic oblong eclairs. The same goes for decorations. On top of the eclairs, you can cover with chocolate icing or even draw funny animal faces. Fruits will give a special zest to the dessert, with which it can be decorated on top. Such eclairs will be not only a delicious dessert, but also a great table decoration!
2 . When you get yogurt, carefully remove the film and put this "ice" in a sieve, on the bottom of which put gauze. The sieve should be above the saucepan.
3. When the ice melts, there will already be some whey in the gauze.
4. To completely glass the whey, hang cheesecloth over a saucepan.
5. After a while, you will already have an excellent cottage cheese.
6. Mix it with sugar, add vanilla sand and fill the eclairs with this cream. Trust me, it's incredibly delicious!
Eclairs with mushrooms
If you are used to the sweet version of eclairs and want to experiment, this is holiday dish especially for you. Eclairs with mushroom stuffing This is delicious!
We will need:
Mushrooms (8-10 pieces);
- 1 medium onion;
- greenery;
- 2 eggs;
- one hundred grams of hard cheese;
- cube sl. oils;
- 130 grams of flour;
- breadcrumbs for breading;
- rast. butter;
- salt and pepper.
So, let's start cooking "unsweetened" eclairs!
1. Put chopped mushrooms on a hot frying pan, greased with oil. Fry them, stirring occasionally, until fully cooked.
2. Salt and pepper a little.
3. Cut the onion and fry it until browned. Add more chopped green onion and cook for a couple more minutes.
12. Bake for 35 minutes, setting the oven to 200 degrees. You should get delicious eclairs with mushrooms.
You can come up with fillings for eclairs yourself. Experiment, and believe me, you will be able to pleasantly surprise your loved ones, for example, eclairs with salmon or pate.
none festive feast does not do without a cake, pastries or cookies offered for tea. Moreover, very often the hostess herself is engaged in baking in order to surprise guests and household members with some unusual dessert.
Usually biscuit, shortbread or puff pastry. But not every hostess will take up the custard dough, believing that it will be beyond her power.
In fact, choux pastry is no more difficult to make than biscuit or puff pastry. And considering the recommendations experienced chefs, you can easily cook even the famous eclairs.
Eclairs are cakes, shaped like pies, inside of which there is a cream filling.
The classic form of eclairs is tubes about 14 cm long. Freshly baked eclairs have a dry, cracked surface, and emptiness inside.
Cakes are filled with cream after baking. How to achieve that the eclairs turned out to be hollow? You need to knead the dough properly.
Choux pastry: the subtleties of cooking
The very name of the test suggests that it is not just kneaded, but brewed. Moreover, this process includes two stages of preparation: brewing flour with water, salt and butter and driving eggs into the already brewed dough.
Stage 1
To prevent the dough from burning to the dishes during brewing, use a thick-walled pan or cauldron.
It is necessary to brew all the flour at once. The technology for preparing custard dough does not provide for the addition of flour if it turns out that the dough turned out to be watery. Therefore, the amount of flour is measured strictly according to the recipe.
But sometimes the dough is not thick enough. This may be due to the quality of the flour or excess water. How can this dough be corrected? To do this, you need to brew a small portion of thick dough, and then combine it with liquid.
To prevent the dough from burning during brewing, it must be constantly stirred. The fire must be kept to a minimum.
Before adding the eggs, the pan with the dough is removed from the stove. Some recipes say that the dough needs to be cooled to room temperature. But this is not true. The fact is that in finished form the temperature of the dough should be about 40 ° (slightly higher than body temperature). Therefore, the dough is removed from the stove, continuing to rub it with a spoon, cooled to 65-70 °. But you can’t add eggs to the freshly brewed dough either, as they will boil.
Stage 2
Continuing to grind the dough, add one egg at a time. You can't lay all the eggs at once. First, it will be impossible to connect them to the test. Secondly, sometimes the last egg is superfluous, especially if the eggs are large.
Therefore, after each hammered egg, they look at the consistency of the dough. It should be viscous, not spread. Such a dough, laid out on a sheet, practically retains its shape.
Note: products made from thick choux pastry do not rise well, come out very hard, there are no voids in them, and from liquid dough- they spread, they turn out flat.
Laying the dough out on a baking sheet
Before baking products, the baking sheet is lightly greased with oil. You can not deposit the dough on a greased sheet, because deep cracks and dips will appear on the underside of the finished eclairs. But if you put the dough on a dry sheet, it will stick.
You can use parchment instead of butter. They need to cover cold sheet and use a pastry bag to put the dough on it. If there is no special bag, this can be done using a regular dense plastic bag with a cut corner.
The dough is put in the form of sticks 12 cm long. Since the products increase in volume during the baking process, a distance of 5 cm is left between them.
eclair baking
A baking sheet with eclairs is placed in a preheated oven. At the beginning of baking, the temperature in the oven should be 200-220°.
After about 10 minutes, the cakes rise well and are covered golden brown. Then the temperature in the oven is reduced to 160 ° and baked for another 20-25 minutes.
Take them out of the oven when they are golden brown and firm. But during baking, the oven must not be opened, otherwise the eclairs will settle.
Start eclairs only after complete cooling. To do this, an incision is made in the form of a cap in the upper part of the cake, carefully filled with cream. You can also make a hole with a wooden stick.
The top of the eclairs is glazed with fondant or melted chocolate.
Eclair cake with custard
Ingredients:
For test:
- flour - 1 tbsp.;
- water - 0.5 tbsp.;
- salt - 1/4 tsp;
- butter- 80 g;
- eggs - 5-6 pcs.
For custard:
- wheat flour - 0.5 tbsp. l.;
- potato flour - 0.5 tbsp. l.;
- milk - 150 g;
- sugar - 0.5 tbsp.;
- eggs - 1 yolk;
- butter - 100 g;
- vanillin - 1 sachet.
For glaze:
- sugar - 0.5 tbsp.;
- water - 1 tbsp.;
- butter - 1 tbsp. l.;
- cocoa - 1 tbsp. l.
Cooking method
- Take a thick-walled saucepan, pour water, put oil and salt. Boil. Reduce the fire to a minimum.
- Whisking constantly, add flour. You should get a homogeneous, lump-free dough. Set it aside and let it cool down a bit.
- Beating the dough with a spoon, start introducing eggs. Add each subsequent egg only after the previous one is completely connected to the dough.
- Put the dough into a pastry bag. Place it on a baking sheet covered with parchment or oiled, in the form of thin sausages.
- Put in the oven, bake for 30-40 minutes until golden brown. Cool completely.
- Prepare cream. To do this, mix both types of flour, dilute with milk. Bring to a boil while stirring continuously. Cool down.
- Place egg yolk, sugar and butter in a bowl. Rub thoroughly. Gradually add the custard mass, whipping the cream with a mixer.
- On top of each eclair, make sharp knife incision, fill the cavity of the cakes with cream.
- For chocolate icing, mix sugar with cocoa, dilute hot water. Put on fire and boil until the sugar is completely dissolved. Remove from heat, stir in oil. Rub thoroughly with a spoon. hot icing cover the eclairs.
Eclair cake with creamy egg and milk cream
For test:
- flour - 1 tbsp.;
- eggs - 4 pcs.;
- water - 1 tbsp.;
- butter - 100 g;
- salt - 1/4 tsp.
For cream:
- sugar - 100 g;
- butter - 200 g;
- milk - 0.5 tbsp.;
- egg - 1 pc.;
- cognac or liqueur.
For glaze:
- powdered sugar - 1/3 tbsp.;
- egg - 1 protein;
- lemon juice - a few drops.
Cooking method
- Pour water into a saucepan, add oil and salt. Boil. Reduce the fire to a minimum.
- Whisking continuously, add flour. Rub with a spoon until the dough is smooth and shiny. Set it aside, cool to 60-70 °.
- Continuing to rub the dough with a spoon, lead one egg at a time.
- Place the finished choux pastry in a pastry bag. Line a baking sheet with parchment or grease with a thin layer of oil. Squeeze the dough onto the sheet in the form of sticks 10-12 cm long. Be sure to leave a distance of 5 cm between the blanks, as the products will increase in volume during baking.
- Put the baking sheet in a cabinet heated to 200-220 ° and bake for 10 minutes. When the eclairs rise and become golden brown, reduce the heat to 160-170 °. Bake another 20-25 minutes.
- Carefully remove from sheet and set aside.
- Prepare cream. Make syrup from milk and sugar. Cool down.
- Rub the oil thoroughly. Beat with a mixer, adding an egg.
- While continuing to beat, add the syrup one tablespoon at a time. Flavor the cream with cognac or liqueur. The peculiarity of this cream is that with a long whipping, it begins to exfoliate. If this happens, the cream should be slightly warmed up (to a slightly warm state), and then beat again.
For many, the ability to cook delicious eclairs at home is the pinnacle of culinary excellence, which seems elusive and difficult. In fact, the process of creating a delicacy is not cunning and not long, and if desired, anyone can handle it.
How to cook eclairs?
Each recipe for eclairs at home consists of simple and affordable rules, the observance of which implies obtaining the desired result:
- Initially, custard dough is prepared for dessert.
- Portions of the flour base are deposited on a baking sheet and the blanks are baked for the first 20 minutes at 200 degrees and then until golden brown at 180 degrees.
- A cream is prepared for filling, the recipe of which can be selected from the variations below.
- The cream is filled with baked custard eclairs using a pastry syringe or bag.
- If desired, glaze for eclairs is prepared and the surface of the products is covered with it.
Dough for eclairs
To cook, you will need a saucepan, a saucepan or a cauldron with a thick bottom and walls, as well as a convenient spatula for mixing the mass during brewing. Ready dough you need to pick it up with a spoon and put it on a parchment sheet laid on a baking sheet, at some distance from each other, taking into account the increase in the blanks during the baking process by half.
Ingredients:
- water - ½ cup;
- margarine or butter - 150 g;
- flour - 1.5 cups;
- eggs - 4 pcs.;
- salt - a pinch.
Cooking
- Salt the water, add margarine or butter, let it boil.
- All the sifted flour is added at once, the mass is intensively mixed with a spoon until smooth and removed from the stove.
- After cooling to a warm state, eggs are mixed into the dough one at a time, each time achieving uniformity.
- The resulting dough is spread with a spoon on parchment.
- Eclairs are baked at home for 20 minutes at 200 degrees, until golden brown at 180 degrees and allowed to dry a little and cool with the oven turned off.
Recipe for eclairs with custard
An ideal option for filling products would be custard for eclairs, the classic recipe of which is described below. If desired, you can reduce or increase the amount of butter, and instead of vanilla, use for flavor lemon peel, essence, or even add a couple of tablespoons of rum or cognac.
Ingredients:
- milk - 500 ml;
- egg - 1 pc.;
- flour - 2 tbsp. spoons;
- sugar - 150 g;
- vanilla sugar- 1 sachet;
- butter - 150 g.
Cooking
- Blankets are baked from the dough.
- Rub the egg with sugar, pour in the flour, mix and pour in the milk.
- Place the container on the stove and heat until it thickens and boils.
- Remove the bowl from the stove, stir in vanilla sugar and cool the mass under the film.
- Add soft butter and beat the cream until smooth.
Recipe for eclairs with protein cream
Along with custard, it is no less popular for eclairs. Products with such a filling are surprisingly tender, light and airy. From such a delicacy will be delighted even demanding fussy. Before filling the eclairs, the cream must be kept in the refrigerator for about half an hour.
Ingredients:
- water - 100 ml;
- sugar - 1 cup;
- squirrels - 3 pcs.;
- vanillin and citric acid - a pinch each.
Cooking
- Baked from dough blanks.
- Syrup is boiled from granulated sugar and water, achieving a temperature of 120 degrees or a positive test in water for a soft ball.
- Whisk with a pinch citric acid and vanillin proteins to dense peaks.
- Pour the syrup in a thin stream and beat the cream until cool.
- Eclairs are filled at home with protein mass.
Eclairs with cottage cheese
V this case stuffing for eclairs is prepared from cottage cheese. For a more lush texture, cream is added, the fat content of which should be at least 30%. Before whipping, the product must be well cooled on the shelf of the refrigerator. Blanks for eclairs are made and baked from classic test on a brew basis.
Ingredients:
- cottage cheese - 250 g;
- cream - 200 ml;
- powdered sugar - 200 g;
- vanillin.
Cooking
- Initially, eclairs are baked from dough at home.
- Cottage cheese is broken with a blender until the grains disappear.
- Whip the cold cream until stiff, adding final stage portions of powder.
- Combine cottage cheese and creamy mass and beat again.
- Fill the blanks with cream and sprinkle with powder on top.
Eclairs with condensed milk
The following dessert recipe is for the true sweet tooth. with condensed milk it turns out sweet, rich and surprisingly tasty. Often, crushed, pre-roasted peanuts or walnuts. The filling will be less greasy if a serving of butter is replaced with whipped cream.
Ingredients:
- boiled condensed milk- 1 bank;
- butter - 200 g.
Cooking
- Initially, dough blanks are baked.
- For cream, products are taken out in advance from the refrigerator.
- Beat a little butter, and then add condensed milk in portions.
- Fill eclairs with cream.
Eclairs with whipped cream
Eclairs with cream at home are no less easy to prepare. Having coped with the dough and baking the blanks, the only thing left is to simply beat the components for the cream with a mixer. Cream for this must be chosen with a high percentage of fat content and cool them well before processing. Vanilla is often used as a flavoring agent, but other additives can be used to choose from.
Ingredients:
- cream - 500 ml;
- powdered sugar - 150 g;
- vanillin.
Cooking
- The dough is brewed according to the classic recipe, eclairs are baked in the oven.
- Cold cream is punched with a mixer until a dense texture.
- Sweeten butter cream for eclairs with powder, add vanilla and beat again.
Chocolate eclairs
The following recipe for filling eclairs will especially delight fans of chocolate baking. The cream is prepared with the addition of melted chocolate, which, if desired, can be replaced with a portion of cocoa powder. A pinch of vanilla or a bag will not be superfluous vanilla sugar, which will give the dessert a delicate aroma and make its taste even brighter.
Ingredients:
- milk - 250 ml;
- sugar - 80 g;
- starch - 4 tbsp. spoons;
- yolks - 2 pcs.
- chocolate - 100 g;
- vanillin.
Cooking
- Baked from dough blanks.
- Heat milk to a boil.
- The yolks are ground with sugar and starch, added with continuous stirring to the pan.
- Melt the chocolate, add to the milk base, stirring.
- Heat for the eclairs for another minute and let cool.
Eclairs with craquelure
The classic eclair cake can be made more sophisticated and original by preparing it with a delicious craquelure crust. A simple but troublesome technology for creating a treat will require a lot of time and patience, but the result is worth the effort. The contrast between soft cream, tender dough and crunchy top coating makes the most vivid impressions on tasters.
Ask a hundred people on the street what the most famous French dessert they know is, and most of the answers will be eclairs. True, here, in Russia, this delicacy is often called custard cakes, but the meaning does not change from this. Tender, melt in your mouth air cream Eclairs can not only be bought in the store, but also cooked by yourself.
How to make eclairs
Cooking eclairs is a very troublesome and painstaking process, but the final result is worth the effort. In the process of cooking, it is very important to pay attention to the consistency of the dough: it should turn out to be viscous, moderately liquid and shiny. But when choosing a filling for eclairs, there are no restrictions. You can fill the inner voids with whipped cream, chocolate cream or condensed milk.
Choux pastry for eclairs
The task of the hostess is to make the right custard dough and bake the blanks. However, this may not always work the first time. The dough for cakes is very capricious, so in the work you need to take into account all the nuances that are often not written about cookbooks. How to cook choux pastry for eclairs:
- Any step by step recipe has one basis - the dough, which is prepared on 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, stir the mixture constantly with a wooden spatula. Never use a mixer, otherwise the dough will turn out liquid.
- Round profiteroles are formed with a spoon, and long eclairs are shaped with a culinary syringe.
- Place the baking sheet in a well-heated electric oven. This will allow the dough to rise in time. The baking temperature should be 200 degrees for the first 15 minutes. Then it needs to be lowered to 170 ° C and continue to bake the cakes for another 15 minutes.
- Hot eclair cake should be pierced with a toothpick.
How to fill eclairs with cream without a syringe
Cooled cakes are supposed to be filled with cream through a pastry bag with a thin nozzle or using a conventional medical syringe without a needle. Experienced confectioners make small holes on top of the eclair, and then mask them with a layer of glaze. But what if there is no pastry bag at hand? How to stuff eclairs without a syringe? To do this, you need to make a small cut in the middle and through it fill the cavity inside the eclair with the filling.
eclair recipe at home
As opposed to other dishes, pastries and desserts, the recipe custard eclairs always alone. Only the ratio of products, the shape of the eclairs, the filling and decoration of the treat can differ. There are many varieties of French cakes: with boiled condensed milk, with cream, chocolate fudge, with condensed milk and even Italian meringue. The choice of filler depends only on your own preferences: if you like it sweeter - try buttercream, if you prefer a neutral flavor - then curd filling what you need.
Recipe for eclairs with custard
- Cooking time: 1 hour.
- Number of servings: for 8 people.
- Calorie content of the dish: 157.6 kcal.
- Purpose: dessert.
- Cuisine: French.
From this classic recipe you will learn how to make eclairs at home with custard. This is the easiest option french dessert which is popular in our country. If you are baking cakes for the first time, the main thing is to keep the proportions right. Choux pastry and the same cream perfect combination for the most delicious dessert.
Ingredients:
- eggs - 7 pcs.;
- water - 1 tbsp.;
- oil - ½ pack;
- flour - 1 tbsp. for the test and 3 tbsp. l. for cream;
- milk - 300 ml;
- sugar - 150 g;
- vanilla sugar - 1 sachet.
Cooking method:
- Pour water into the pan, add butter and put the mixture on the stove.
- Once the butter has melted, add the flour and stir.
- Cool the dough to 60 degrees and introduce 4 eggs into it one by one. From the resulting mixture we form and bake eclairs.
- For the custard, heat up the milk. Beat the yolks with sugar and vanilla.
- Add flour to egg mixture and stir.
- As soon as the milk begins to boil, we introduce the egg-flour mixture into it and cook until it thickens.
- We fill the cavities of the buns with the cooled cream.
Eclairs with curd cream - recipe with photo
- Cooking time: 50 minutes.
- Calorie content of the dish: 140 kcal.
- Purpose: dessert.
- Cuisine: French.
Curd cream for eclairs - not at all traditional recipe filling, but very successful. Unsweetened dough is harmoniously combined with the rich taste of cottage cheese with cream. You can even cook if you like. diet cottage cheese from low-fat kefir. To do this, you need to put a bag of kefir in the freezer overnight, and then squeeze the contents through gauze.
Ingredients:
- cottage cheese of medium fat content - 1 tbsp.;
- cream - ½ tbsp.;
- powdered sugar - 2/3 tbsp.
Cooking method:
- With a mixer at high speed, beat the cream into a stable thick foam.
- Add half of the granulated sugar and continue beating for about a minute.
- Grind cottage cheese through a sieve 2-3 times, mix with the rest of the sugar.
- At the end, we combine the curd and creamy mass.
Eclairs with whipped cream
- Cooking time: 55 minutes.
- Servings: for 10 people.
- Calorie content of the dish: 215.1 kcal.
- Purpose: dessert.
- Cuisine: French.
An easy recipe for eclairs with whipped cream involves the use of only cream and sugar, but such a cream turns out to be insipid and not everyone will like it. Try to diversify the filling by adding some fresh raspberries, strawberries or any other seasonal fruit to it. It will turn out very unusual, tasty and healthy. You can not brew the icing, but decorate the cakes powdered sugar.
Ingredients:
- heavy cream- 1 tbsp.;
- raspberries - 1 handful;
- powdered sugar - 1 tbsp. l.
Cooking method:
- Whip the chilled cream with a whisk until firm peaks.
- If it is difficult to do this manually, you can use a mixer.
- Just before the end of whipping, add raspberries and powdered sugar to the cream.
- We bring the mixture to homogeneity and lay it inside the finished eclairs.
Learn more about how to cook other recipes.
chocolate eclair recipe
- Cooking time: 30 minutes.
- Servings: 5 persons.
- Calorie content of the dish: 378.6 kcal.
- Purpose: dessert.
- Cuisine: French.
- Difficulty of preparation: easy.
How to cook chocolate cream, know all the mothers whose children have an avid sweet tooth. Try baking delicious eclairs with this filling, but to give the pastry a finished look, cover the cakes with cocoa icing or pour over melted milk chocolate. It will turn out very tasty, however, too sweet, so it is recommended to drink cakes with unsweetened tea or coffee.
Ingredients:
- oil - 200 g;
- condensed milk - ½ cans;
- cocoa - 3 tbsp. l.
Cooking method:
- We take out the oil from the refrigerator in advance so that it thaws a little.
- Add condensed milk to the butter and beat the cream.
- Add a few tablespoons of cocoa to it, mix well.
- If desired, you can pour into the filling cherry liqueur or any other alcohol.
- Eclairs with chocolate filling can be covered with a layer of chocolate icing.
Eclair recipe with condensed milk
- 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 a filling is easily accessible, inexpensive and liked by many. Experienced chefs to enhance the taste, it is recommended to buy not only boiled milk, but also the usual 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.;
- oil - 1 pack.
Cooking method:
- In order for all the ingredients of the filling to mix without unnecessary problems, the products must be at room temperature.
- Using a mixer, mix the boiled condensed milk with butter.
- As soon as the mass becomes homogeneous, add the usual condensed milk and alcohol.
- We fill ready-made pastries fragrant cream.
Eclairs - a simple recipe with a photo
- Cooking 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 an easy recipe for custard eclairs without using butter? Then you have found what you need. Although, according to the right French chefs, vegetable oil cannot be present in a delicate eclair, it’s still worth trying to cook such a dough. The cooled pastry turns out to be the same airy, but with a more insipid taste. Therefore, this dough recipe is more suitable for snack cakes stuffed with pate, salad or cheese.
Ingredients:
- water - 1 tbsp.;
- vegetable oil - 70 ml;
- flour - 180 g;
- eggs - 5 pcs.
Cooking method:
- In a saucepan, mix water, vegetable oil and salt.
- Place the container on water bath and warm up.
- As soon as the water warms up well, enter the entire volume of flour and start beating the dough with a mixer.
- If the dough begins to lag behind the walls, remove the pan from the stove.
- Cool the dough to 60-70 degrees and alternately mix the eggs into it.
- As soon as the mass becomes homogeneous and well behind the walls of the pan, you can start forming and baking profiteroles.
- Ready eclairs can be filled with any cream.
Eclairs with butter cream - recipe with photo
- Cooking time: 10-15 minutes.
- Servings: 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 are just looking for a new option, try oil cream with soft cheese. The only rule is that the oil must be at room temperature and very fresh, but it is better not to get the curd component out of the refrigerator in advance.
Ingredients:
- oil - 115 g;
- cottage cheese- 350 g;
- powdered sugar - ½ tbsp.
Cooking method:
- Add cream cheese to softened butter, mix.
- Pour in the powdered sugar and beat the mixture vigorously with a whisk for about 4-5 minutes.
- If desired, you can add a little vanilla extract to the cream.
- Put the finished filling in the refrigerator if you do not plan to immediately fill the eclairs.
Eclairs without eggs - recipe
- Cooking 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 by doctors due to an exacerbated allergy, give up your favorite confectionery still not worth it. How to make eclairs is well described in the following recipe with a photo step by step. True, it is not suitable for very strict vegetarians, because it contains butter and milk.
Ingredients:
- milk - 2 tbsp.;
- oil - 150 g;
- sugar - 3 tbsp. l.;
- yeast - 10 g;
- flour - 1 kg;
- baking powder - 1 sachet.
Cooking method:
- We heat milk on the stove, add butter, sugar and salt to it and cook for 10 minutes.
- Next, at low speed of the mixer, we introduce 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 dough.
- Wrap the finished dough with a film and leave it to rest for 20 minutes.
- Bake eclairs without eggs in the oven at 200 ° C for 25-30 minutes without opening the door.
French eclairs - recipe
- Cooking time: 45 minutes.
- Number of servings: for 5-8 people.
- Calorie content of the dish: 230.6 kcal.
- Purpose: dessert.
- Cuisine: French.
- Difficulty of preparation: medium.
Real French eclairs keep their shape perfectly. Filled with cream, they will not fall apart even after several days of storage in the refrigerator. The whole secret lies in the cream. The pedantic French even came up with a special name for him - patisser. As for fudge for eclair, then in original recipe fondant is used. However, cooking it at home is problematic, it is better to buy ready-made chocolate icing.
Ingredients:
- yolks - 6 pcs.;
- starch - 40 g;
- milk - 2 tbsp.;
- sugar - ½ tbsp.;
- vanilla extract - 1 tsp
Cooking method:
- Mix the yolks and starch with a whisk, adding ¼ of the milk to it.
- Bring the rest of the milk, sugar and vanilla extract to a boil.
- Pour half of the boiling milk into the egg mixture, stirring vigorously without ceasing.
- Mix the egg mass with hot milk and cook after 1 minute.
- Pour hot cream onto a plate, press firmly on top cling film. Cool down to room temperature.
Eclairs at home with protein cream
- Cooking 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 taken as the basis. This stuffing is 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 on the basis of 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, shake the proteins, gradually adding the remaining sugar to them.
- Stable peaks are mixed with cream with a silicone spatula.
- Immediately fill the cooled profiteroles with the protein filling.
Stuffed eclairs can be eaten right away or you can work a little more and give the baked goods a finished look by coating the top of the cake with caramel, powdered sugar or making icing for eclairs, but keep in mind a few tricks:
- to get colored glaze, add to the rest of the ingredients food coloring;
- if the fondant is very thick and uneven, dilute the mixture slightly with warm milk or water;
- fast option ganache - melt a bar of bitter chocolate in a water bath;
- if the icing remains sticky, you can fix the situation by rolling the cake in nuts, Easter powder, or scattering waffle crumbs on top.
Video: Homemade eclairs
