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Dough for eclairs at home. Custard eclairs

In this article, we will talk about how to make homemade eclairs. Read the step-by-step recipe below. But first, a little theory. The products are plentiful. Among them, there are three types of baked goods: eclairs, profiteroles and shu. They are related by the basis of the test. It is brewed in a special way. When baking, the dough swells due to the evaporation of moisture, and internal voids are formed. The increase in the size of the product gave the name to profiteroles (profit means "profit"). And the word "eclair" is translated from French as "lightning". Probably, such a name was given to the buns because they swell very rapidly. Profiteroles and eclairs must be stuffed with filling, usually sweet (custard, protein, butter cream, condensed milk, chocolate). But you can find products stuffed with cottage cheese, mushrooms, minced meat... Shu, due to its small size (up to two centimeters in diameter), is served with broths and soups without filling - like bread or crackers.

Dough for eclairs at home: preliminary steps

Even a novice cook can do it. An important condition for a good choux pastry is that when baking, in no case should you open the oven doors. Eggs are another key to success. They should be room temperature... Therefore, a few hours before we begin to knead the dough, we will put four eggs out of the refrigerator. Now let's start looking for two saucepans of a suitable diameter. It is required that one can completely enter the other and stably sit on its bottom. In this case, a small saucepan should contain all the dough. You probably already guessed that preparations are underway for a water bath. We will use this culinary technique to make eclairs dough at home.

Steaming

Pour two-thirds of water into a large pot. We set it on fire. We immerse the smaller one in it. Water should not overflow over the edges of this container. Pour water into a small saucepan too. But the amount determined by the recipe is two hundred and fifty milliliters (glass). Cut into pieces one hundred grams there butter... Add a pinch of salt. We are waiting for the heated water from a large saucepan to melt the butter in a small one. This will prevent the fat from burning. The oil will come into contact with water. We do not take out the small saucepan. We pour there two hundred grams of white wheat flour... This is where the hardest part begins. We need to stir hot oil water with flour so that not a single lump remains. This should be done with a wooden spatula. A submersible mixer is also permitted. But they need to act very carefully so that the whisks do not spread splashes and flour throughout the kitchen. Numerous at home agree on one thing: the dough should be homogeneous, without lumps.

Kneading

As soon as the flour is completely combined with the oily liquid, we take out the saucepan from the boiling water. Knead the dough again. We work with a wooden spatula for about five minutes. So the dough, firstly, will cool faster, and secondly, it will become more elastic. Now it's time to drive in the eggs. We do this strictly one at a time and constantly knead the mass until completely homogeneous. Making dough for eclairs at home is not a problem, the main thing is not to rush and be patient. The mass should not turn out to be neither liquid nor too steep. The dough will blur when you try to shape it, but also slightly reach for the spoon. By the time the batch is finished, we should already have the oven preheated. We turn on the fire to two hundred degrees. Cover the baking sheet with parchment paper.

Planting

Now we are starting to bake our eclairs (we have already mastered the dough recipe). We remember that we got our own from the property of rapidly increasing in size. Therefore, we place them on a baking sheet in such a way that in the oven the products do not stick together into a single lump. Profiteroles can be planted on parchment paper an ordinary tablespoon. But eclairs should have an elongated stick shape, ten centimeters long. Therefore, we cannot do without a pastry bag. There is no such device in the house? It doesn't matter: it will replace the usual durable plastic bag. We fill it with dough. Squeeze the edges. Cut off the tip at the cone. Voila! The piping bag is ready to eat. Squeeze the dough out of it onto cooking paper. We form sticks five to seven centimeters long, leaving approximately the same distance between them. We send the eclairs to the oven for ten minutes. After that, we reduce the temperature to one hundred and eighty degrees. We bake for another twenty minutes. Only then is it permissible to open the oven door.

Semifinished

Thus, we have got hollow buns. They should be evenly golden, dry on all sides, and when tapped, the dough should make a dull sound, indicating the presence of voids inside. These "blanks" can be stored for quite a long time - several months - in a freezer in a sealed package. In case of unexpected guests, all you have to do is prepare a cream and fill ready-made eclairs with it. The dough recipe will keep it fresh for several days - if you put the blanks in a tightly tied bag. But in any case - whether you will prepare cakes for serving immediately, or hold them for the time being - the finished products must be completely cooled. Because the cream, getting into a hot environment, can behave unexpectedly.

Cooking the filling

Classic eclairs contain custard in their delicate cavity. But this is not at all a hard and fast rule. You can make cakes with any other filling, fill them with boiled condensed milk, jam, chocolate-nut mass like "Nutella". The ideas are countless. Let's dwell on the Italian meringue recipe. This cream is so delicate, almost weightless. Meringue will make delicious eclairs. It is very simple to do, but you need four hands. We mix one hundred thirty grams of sugar and forty milliliters of water. Cook the syrup to the point of extreme thickening, when they begin to stretch for a spoon caramel threads... The second person at this time beats two proteins with a mixer. The foam should be persistent, but free from hard lumps. We pour the syrup into the proteins in a thin stream, without ceasing to work with a mixer at the same speed of revolutions. When the meringue becomes thick and shiny, you can add some kind of flavoring - vanilla or essence.

Serving on the table

Making a cream is half the battle. Now they need to stuff the hollow buns. Homemade eclairs recipes offer two options. The first is the simplest. We cut the bun in half lengthwise, smear the eclair with cream like a sandwich. The second method requires the presence of AND the cream in this case must be sufficiently elastic. We make a hole in the crust, add the filler. And the final touch is the glaze. It can be chocolate, sugar, caramel. You can decorate the surface of products coconut flakes, meringue or jelly.

Julia Vysotskaya: eclairs from a culinary star

And how does the famous cook suggest us to make cakes? She prefers to replace water with milk. In this case, you can do without a water bath - just heat all the ingredients for the dough over low heat. We also add some vanillin for flavor. When the dough becomes thick, remove it from the heat and, constantly kneading, add four eggs one by one. You need to bake such buns at two hundred and twenty degrees for the first ten minutes, and then keep them for another quarter of an hour at one hundred and ninety Celsius. When creating eclairs step by step, you should pay attention to the cream. We have already said that there are many of his recipes - from the classic custard to pistachio or lemon. Vysotskaya proposes to make from corn flour(25 g), three yolks and powdered sugar (fifty grams). Beat all these ingredients until a white thick foam. We dilute with a glass of milk. We put on fire and bring to a boil. We fill our eclairs with this warm cream. Very tasty!

Eclairs are an incredibly tasty cake with a delicate airy filling inside. The most varied cream for eclairs is prepared. It turns out tasty with custard, creamy, curd cheese, sour cream is also suitable. You can fill the cake with condensed milk or fruit and berry filling. Eclairs with coffee or tea are incredibly tasty in any version.

Quick Custard Recipes

Your cakes will turn out to be incredibly tasty and tender if you decide to repeat the proposed recipes. Eclairs custard is a classic. This filling option is the most favorite among those with a sweet tooth.
It is important that it does not turn out to be very cool, at the same moment does not spread.
There are a lot of filling recipes for these cakes. Eclairs are prepared with butter cream, custard, protein. Each pastry chef tries to add something of his own to the way of cooking.
For those who have never prepared such a cream for cakes or cake, we suggest trying several recipes in order to highlight the one that you like the most to your taste.

Simple custard

Ingredients:

  • sugar - 1 glass;
  • flour top grade- 3 tablespoons;
  • yolks - 4 pcs;
  • milk - 0.5 l;
  • vanilla essence - a few drops.

Preparation

  1. Carefully separate the egg yolks from the protein. Add sugar to them, whipping, and then a little flour. It is important to mix the mass until smooth. The best and easiest way to work is with an electric whisk.
  2. Add milk to the mixed ingredients and, stirring, put the dishes on the fire to warm up.
  3. Continuously stirring, cook until bubbles appear. The cream, boiling, immediately begins to thicken. It is important not to rearrange the manipulation with a spoon, not to be distracted, otherwise the cream can either burn or lumps form.
  4. As you cook, it will be clear that it is time to remove the cream from the heat - it will resemble the consistency of steep semolina. At the end add vanilla essence, stir and set aside until cool.
  5. The custard prepared according to this recipe, after cooling, is sent to the refrigerator and there it is already waiting in the wings until they begin to fill the eclairs with the filling.

Low Calorie Custard Butter Cream

Ingredients

  • butter 89% - 30 g;
  • sugar - 100 g;
  • salt - a pinch;
  • egg - 4 pcs;
  • powdered sugar - 30 g;
  • milk - 400 ml;
  • vanilla pod - 1 pc.

Cream preparation

  1. First, mix the separated yolks with powdered sugar. Then, gradually adding flour, mix. You will get a thick mass, reminiscent of baby puree.
  2. Heat (do not boil!) Milk. Combine it with sugar, add the vanilla pod, cut in half, and let it share its pleasant aroma with the sweet formula. Then remove the pod. Add the amount of oil and, whisking with a whisk, make it melt.
  3. Little by little, pour sweet and aromatic milk into the yolk mass. On the stove, bring the mixture to the first sign of a boil and quickly remove from the stove.
  4. Further, the mass must be given time to cool. The dishes with it should be covered with foil and set aside. As soon as the filling has cooled, you can fill the eclairs with it. For a cake, such a cream is also suitable.


Eclairs with curd cream are considered a non-classic dessert option. This cooking option and recipe was already invented by modern housewives. The cakes are not so high in calories, but no less spicy.

It is easy to prepare curd cream for eclairs, a beginner and an inexperienced cook can handle it.

It is important to choose tasty, moderately fatty cottage cheese and good cream, preferably homemade. If cream is in short supply, you can replace it with regular fat sour cream. This one based on cottage cheese can be used to decorate biscuit cakes.

Ingredients

  • medium fat cottage cheese - 220 g;
  • sugar (can be replaced with sweet powder) - 200 g;
  • cream - 220 ml;
  • vanillin or flavored sugar - 2 sachets.

Preparation

  1. Through a sieve, you need to grind the rate of cottage cheese well, combine with sugar. If, after grinding, the cottage cheese remains rough in appearance, you can use a blender to grind it additionally.
  2. Beat the cream with a mixer whisk, but do not overdo it. Otherwise, the cream will turn into butter, which is unacceptable. For those who will cook sour cream, we recommend milk product Thicken a little with a confectionery thickener powder before whipping and combining with curd.
  3. Pour the whipped cream into a bowl with cottage cheese, send the contents of a couple of bags of vanilla sugar here and beat again. The cream can be considered ready if all the ingredients are well whipped, dissolved and turned into a homogeneous mass.
  4. Immediately after cooking, you can fill the eclairs, with cottage cheese cream they will turn out to be incredibly tasty. By the way, the cream is also suitable for biscuit cake.

Eclairs Butter Recipes

Eclairs with butter cream are incredibly high in calories. But not a single sweetheart will refuse them. Moreover, if the filling is prepared with condensed milk. This is very tasty dish for dessert. They are loved by both adults and little sweet tooth.
It is better to serve eclairs with condensed milk in a duet with tea or aromatic coffee... After all, they are incredibly sweet. Refrigerate after cooking. True, they are unlikely to stay on the second day after the feast. No matter how many of these cakes I eat, I want to swallow one more.

Condensed milk cream

The smallest housewives will be able to cook eclairs with butter cream. For the filling, you need to combine only two products. For a sponge cake, it is also suitable.

Ingredients

  • butter - 200 g;
  • boiled condensed milk - 200 g

Preparation

  1. The butter is soft, but not too melted. Beat it well with a mixer or blender with a whisk.
  2. Once the butter is whipped until white, gradually pour in condensed milk and mix immediately. Condensed milk is used ready-made boiled.
  3. Done, you can fill eclairs, profiteroles or any custard cakes.

Air cream

Based on this filling recipe, even without pastry experience, you can prepare holiday profiteroles or eclairs. Cooking is simple, the composition of the ingredients is available - everything can be found on the farm.

Ingredients

  • sugar - 220 g;
  • butter 89% butter - 200 g;
  • egg - 1 pc;
  • cream (fat content not less than 22%) - 1 glass

Preparation

  1. Egg in a separate bowl should be beaten well with sugar first.
  2. Preheat the cream, but you cannot bring it to a boil. Pour them into a saucepan with sweet egg mass. Mix. Then continue to work with a whisk, placing a saucepan with liquid on the stove with low heat. The mass, heating up, will thicken.
  3. For aroma it is worth a drop of vanilla essence.
  4. Set aside the thickened mass to cool. In the meantime, beat the butter until white.
  5. The final touches in the preparation of the cream: it is necessary to combine the butter with the contents of the saucepan, beat until airy with a mixer. Now you can fill profiteroles and eclairs.

For comparison, we suggest trying the protein cream recipe. Compared to the classic custard, it will turn out like a cloud, light and airy. After taking a bite of the cake, you will immediately feel how it melts in your mouth. the most delicate filling... It takes about 20 minutes to cook. The difficulty lies in the fact that during heating in a water bath, you need to continuously stir the mass with the whisk of the mixer so that it is brewed evenly. Protein cream for eclairs is suitable for biscuit or wafer cakes.

Ingredients

  • proteins - 4 pcs;
  • sugar - 0.5 cups;
  • flavoring - to taste

Preparation

  1. Carefully, trying not to hit the yolk, separate the whites. Pour them into any iron bowl.
  2. Put it on water bath and start whisking at a low speed.
  3. After a minute, start adding granulated sugar in a thin stream. Now you need to switch the mixer or blender to high speed. After about 10 minutes, the mass will begin to thicken, acquire beautiful shine... As soon as it has become dense, you can remove the dishes from the water bath. The filling is ready, you can fill the eclairs with it.

In a short period of time, it is possible to prepare any and varied cream for eclairs. In any version, these cakes will delight everyone who wants to try them. For a change, you can fill them chocolate filling by melting the sweet bar and mixing it with cream, jam, fruit and berry jelly, or put whole nuts or candied fruits inside. It will turn out delicious if you fill it with sour cream filling mixed with fresh strawberries, wild strawberries.

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

How to make eclairs

Cooking 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 turn out to be stringy, moderately liquid and shiny. But when choosing a filling for eclairs, there are no restrictions. You can fill the interior voids with whipped cream, chocolate cream, or condensed milk.

Choux pastry

The hostess's task is to make the correct choux pastry and bake the blanks. However, this may not always work out 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 make choux pastry:

  • Any step by step recipe has one base - the dough, which is cooked on warm water, butter and flour, followed by the introduction of eggs. Note that the eggs should not come straight out of the fridge, and the flour should be added all at once.
  • To prevent the flour from sticking to the pot, stir the mixture constantly with a wooden spatula. Never use a mixer or the dough will run out.
  • 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 for the first 15 minutes. Then you need to lower it to 170 ° C and continue to bake the cakes for another 15 minutes.
  • Hot eclair cake must be pierced with a toothpick.

How to fill eclairs with cream without a syringe

The cooled cakes are supposed to be filled with cream through a pastry bag with a fine nozzle or using an ordinary 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. But what 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 through it.

Homemade eclairs recipe

As opposed to other dishes, baked goods and desserts, the recipe custard eclairs always alone. Only the ratio of products, the shape of the eclairs, the filling and the decoration of the delicacy can differ. There are many varieties of French pastries: with boiled condensed milk, with cream, chocolate fondant, condensed milk and even Italian meringue. The choice of filler depends only on your own preferences: like sweeter - try butter cream, if you prefer a neutral taste - then the curd filling is what you need.

With custard

  • Time: 1 hour.
  • Servings Per Container: 8 people.
  • Calorie content: 157.6 kcal.
  • Purpose: dessert.
  • Cuisine: French.

Learn how to make homemade custard eclairs in this classic recipe. This is the simplest version of the French dessert that is popular in our country. If you are baking cakes for the first time, the main thing is to keep the proportions correctly. Choux pastry and the same cream is the perfect combination for the very 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:

  1. Pour water into a saucepan, add butter and put the mixture on the stove.
  2. After the butter has dissolved, add flour and stir.
  3. We cool the dough to 60 degrees and add 4 eggs to it one by one. Form and bake eclairs from the resulting mixture.
  4. For the custard, heat the milk. Beat the yolks with sugar and vanilla.
  5. Add to egg mixture flour and mix.
  6. As soon as the milk begins to boil, add the egg-flour mixture into it and cook until thickened.
  7. Fill the cavities of the buns with the cooled cream.

With curd cream

  • Time: 50 minutes.
  • Calorie content: 140 kcal.
  • Purpose: dessert.
  • Cuisine: French.

Curd cream for eclairs - not at all traditional recipe preparation of the filling, but very successful. The unsweetened dough is harmoniously combined with the rich taste of cottage cheese and cream. If you wish, you can even make diet cottage cheese from low-fat kefir. To do this, put a bag of kefir in the freezer overnight, and then squeeze the contents through cheesecloth.

Ingredients:

  • medium fat cottage cheese - 1 tbsp.;
  • cream - ½ tbsp.;
  • icing sugar - 2/3 tbsp.

Cooking method:

  1. With a mixer at high speed, beat the cream into a stable thick foam.
  2. Add half the granulated sugar and continue to beat for about a minute.
  3. Grind the cottage cheese through a sieve 2-3 times, mix with the rest of the sugar.
  4. At the end, we combine the curd and creamy mass.

With whipped cream

  • Time: 55 minutes.
  • Servings: for 10 people.
  • Calorie content: 215.1 kcal.
  • Purpose: dessert.
  • Cuisine: French.

An easy recipe for eclairs with whipped cream involves using only cream and sugar, but such a cream turns out to be bland and not everyone will like it. Try to diversify the filling by adding some fresh raspberries, strawberries, or any other seasonal fruit. It will turn out to be 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;
  • icing sugar - 1 tbsp. l.

Cooking method:

  1. Whisk the cooled cream with a whisk until firm peaks.
  2. If it is difficult to do this manually, you can use a mixer.
  3. Just before the end of whipping, add raspberries and powdered sugar to the cream.
  4. We bring the mixture to homogeneity and put it inside the finished eclairs.

Learn more about how to cook with other recipes.

Chocolate eclairs recipe

  • Time: 30 minutes.
  • Servings Per Container: 5 Persons.
  • Calorie content: 378.6 kcal.
  • Purpose: dessert.
  • Cuisine: French.
  • Complexity of preparation: easy.

How to cook chocolate cream, know all mothers whose children are inveterate sweet tooth. Try to bake gourmet eclairs with this filling, and to give the baked goods a finished look, cover the cakes with cocoa icing or pour melted milk chocolate. It will turn out very tasty, however, too sweet, so it is recommended to wash down the cakes with unsweetened tea or coffee.

Ingredients:

  • oil - 200 g;
  • condensed milk - ½ cans;
  • cocoa - 3 tbsp. l.

Cooking method:

  1. We take out the oil from the refrigerator in advance so that it thaws a little.
  2. Add condensed milk to the butter and beat the cream.
  3. Add a few spoons of cocoa to it, mix well.
  4. If desired, you can pour cherry liqueur or any other alcohol into the filling.
  5. Eclairs with chocolate filling can be coated with a layer of chocolate glaze.

With condensed milk

  • Time: 45 minutes.
  • Servings Per Container: 9 Persons.
  • Calorie content of the dish: 329 kcal.
  • Purpose: dessert.
  • Cuisine: European.
  • Complexity of preparation: easy.

The recipe for homemade eclairs with condensed milk was invented not by the French, but by our compatriots. This is because such filling is readily available, inexpensive and popular with many. Experienced chefs recommend buying not only boiled milk, but also ordinary liquid condensed milk to enhance the taste. However, you should be aware that eclairs are very sweet, so they are best served with sugar-free tea.

Ingredients:

Cooking method:

  1. In order for all the ingredients of the filling to mix without unnecessary problems, the products must be at room temperature.
  2. Using a mixer, mix the boiled condensed milk with butter.
  3. As soon as the mass becomes homogeneous, add ordinary condensed milk and alcohol.
  4. We fill ready-made baked goods fragrant cream.

Simple recipe

  • Time: 1 hour.
  • Servings: for 10-15 people.
  • Calorie content: 120 kcal.
  • Purpose: baking.
  • Cuisine: Russian.
  • Complexity of preparation: difficult.

Looking for a simple butter-free custard eclairs recipe? Then you have found what you need. Although, according to the correct French chefs, vegetable oil cannot in any way be present in a tender eclair, it is still worth trying to make such a dough. The cooled baked goods turn out to be the same airy, but with a bland 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:

  1. In a saucepan, combine water, oil, and salt.
  2. Place the container in a water bath and heat it up.
  3. Once the water has warmed up well, add the entire amount of flour and begin to beat the dough with a mixer.
  4. If the dough begins to lag behind the walls, remove the pan from the stove.
  5. Cool the dough to 60-70 degrees and stir in the eggs one by one.
  6. As soon as the mass becomes homogeneous and lags well behind the walls of the pan, you can start forming and baking profiteroles.
  7. Ready-made eclairs can be filled with any cream.

With butter cream

  • Time: 10-15 minutes.
  • Servings Per 10 People.
  • Calorie content: 364 kcal.
  • Purpose: dessert.
  • Cuisine: Russian.
  • Complexity 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 butter cream with tender 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:

Cooking method:

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

No eggs

  • Time: 1 hour.
  • Calorie content: 362.5 kcal.
  • Purpose: baking.
  • Cuisine: Russian.
  • Complexity of preparation: medium.

If you adhere to the basics of vegetarianism or eggs are prohibited from food by doctors due to aggravated allergies, give up your loved one confectionery still not worth it. How to make eclairs is well described in following recipe from the photo step by step. True, for very strict vegetarians, it will not work, 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:

  1. We heat milk on the stove, add butter, sugar and salt to it and cook for 10 minutes.
  2. Then, at low speed of the mixer, add 200 grams of flour to the sweet mixture.
  3. On a separate plate, mix the remaining flour with dry yeast and baking powder.
  4. Add dry ingredients to the dough.
  5. Ready dough wrap with plastic wrap and leave it to rest for 20 minutes.
  6. You need to bake eclairs without eggs in the oven at 200 ° C for 25-30 minutes without opening the door.

French

  • Time: 45 minutes.
  • Servings Per Container: For 5-8 Persons.
  • Calorie content: 230.6 kcal.
  • Purpose: dessert.
  • Cuisine: French.
  • Complexity 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. Pedantic Frenchmen even came up with a special name for him - patisier. As for fondant for eclair, then in original recipe used fondant. However, cooking it at home is problematic, it is better to buy a ready-made chocolate icing.

Ingredients:

  • yolks - 6 pcs.;
  • starch - 40 g;
  • milk - 2 tbsp.;
  • sugar - ½ tbsp.;
  • vanilla extract - 1 tsp

Cooking method:

  1. Mix the yolks and starch with a whisk, adding ¼ part of the milk to it.
  2. Bring the remaining milk, sugar and vanilla extract to a boil.
  3. Pour half of the boiling milk into the egg mixture, stirring vigorously.
  4. Mix the egg mass with hot milk and cook after 1 minute.
  5. Pour the hot cream onto a plate, press the cling film tightly on top. Cool to room temperature.

With protein cream

  • Time: 20 minutes.
  • Servings: for 10-12 people.
  • Calorie content of the dish: 319.4 kcal.
  • Purpose: dessert.
  • Cuisine: Russian.
  • Complexity 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 a 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 a custard with eggs, without them, or based on sunflower oil.

Ingredients:

  • proteins - 4 pcs.;
  • sugar - 1 tbsp.;
  • vanilla extract - ½ tsp;
  • fat sour cream - 1 tbsp.

Cooking method:

  1. Mix sour cream with three tablespoons of sugar.
  2. Add vanilla and beat until the volume doubles.
  3. Shake the proteins in a separate bowl, gradually adding the remaining sugar to them.
  4. Mix the stable peaks with the cream with a silicone spatula.
  5. 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 covering the top of the cake with caramel, powdered sugar or icing for eclairs, but note little tricks:

  • to make a colored glaze, add to the rest of the ingredients food coloring;
  • if the fudge is very thick and lays unevenly, slightly dilute the mixture with warm milk or water;
  • quick option ganasha - melt a bar of dark chocolate in a water bath;
  • if the frosting remains sticky, you can remedy the situation by rolling the cake in nuts, Easter powder, or sprinkling waffle crumbs on top.

Video

Eclair is a choux pastry. According to historical information, it was invented by the French culinary specialist Marie-Antoine Karem, who was a great connoisseur of French cuisine.

How to make eclairs at home

Eclairs are very finicky cakes. To cook them correctly, everything is important: kneading and thickness of the dough, 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:

  • To prepare choux pastry, take a stainless steel pan with a thick bottom.
  • Pour water into a saucepan, add salt and oil.
  • We put the saucepan on the fire and let it boil.
  • When the butter has melted, tighten the fire to the lightest, add flour and stir vigorously with a spoon so that there are no lumps.
  • Remove from heat, let the dough cool to 60-70 ° C, and break 1 egg into the dough, knead vigorously with a spoon by hand until the dough is homogeneous.
  • We also add the rest of the eggs to the dough. When adding the last egg, you need to make sure that the dough is not runny, perhaps you only need to add half of the egg. 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 may be liquid and cannot be fixed in any way (you cannot add flour, otherwise the dough will not rise in the oven). To correct batter you can only in this way: knead a new portion of the thick dough and mix both portions together.
  • Grease the baking sheet with a small amount vegetable oil, squeeze sticks out of a pastry bag, about 10 cm long. Sticks can be laid out with 2 tablespoons, after wetting one in cold water and the other to help shape the 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 the dough, bake for 30-40 minutes, until browning. The oven must not be opened during the entire baking period, 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 cream for eclairs at home

Custard for eclairs

For the cream you need:

  • 4 yolks;
  • 1 cup of sugar;
  • 4 tbsp. tablespoons without a slide 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 stir so that there are no lumps.
  • We put to cook on low heat, stirring all the time.
  • When the cream begins to thicken, add oil and cook, stirring until thickened.
  • Stuff the eclairs with the cooled cream.


Curd cream

For the cream you need:

  • 200 g of cottage cheese (fatty);
  • 100 ml cream 33% fat;
  • 0.75 cups powdered sugar.

Let's start cooking:

  • Beat the cream into a foam with a mixer, add powdered sugar (half of the required volume).
  • Grind the cottage cheese through a sieve 2 times, add the remaining powder, mix.
  • Mix the whipped cream with the curd and fill the eclairs.


Chocolate buttercream

For the cream you need:

  • half a can of condensed milk;
  • 200 g butter;
  • 3 tbsp. tablespoons 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 brandy. 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 tbsp. a spoonful of butter.

Let's start cooking:

  • We break a bar of chocolate into small pieces, pour into a saucepan, add oil and melt in a "water bath", mix.
  • We grease 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 cake recipes

cream for eclairs

20 minutes

260 kcal

4.67 /5 (3 )

I personally love cakes since childhood, it was beyond my strength to pass by a pastry shop with "potatoes", "lemon" or "custards" with thick chocolate fudge. Being older and learning the basics of cooking, one of the first in the list of favorite delicacies was, of course, these cakes. Classic cream for eclairs it is considered custard, but these versatile cakes are delicious with any filling.

Butter cream for cakes

One of the best, in my opinion, is the cream cake filler. Natural cream adds fluffiness, light texture and delicate taste to the filling.

  • Kitchen appliances and utensils: spoon, mixer, bowl, saucepan.

Necessary products

For cream for eclairs, you will need the following products:

Features of the selection of products

Eclairs with butter cream will be much tastier with the addition of butter, and not with a spread. Although it is more expensive, only oil is needed for a filler with good density.

The filler from the spread during the whipping process can stratify into its components and have to be thrown away.

How to make cream cake filler at home

In a small saucepan I heat 300 ml of cream, stir 130 g of sugar in a hot mass until it dissolves, and leave to cool.


I add 130 grams of butter to the cooled cream mixture, which I previously took out of the refrigerator, it should be melted and soft.

The author of a delicate cake, Marie-Antoine Karem is the greatest culinary specialist of his time, who served the royal persons and those close to them. During his lifetime, the famous culinary specialist was called the chef of kings and the king among chefs. The estimated date of the dessert is 1765.

Whip the cream with butter until the mass is splendid and elastic, add a tablespoon of rum (cognac or brandy can be used) and a bag of vanillin, knead with a spoon. I fill cakes, decorate and serve to my homemade sweet tooth.

To make the cream of cream for eclairs dense, as in the recipe, and not flow out of the cake, but keep its shape, as in the photo, you need to cool the product thoroughly, you can also put the bowl on ice, this will give more confidence. The main thing is not to overdo it in whipping, otherwise you will get butter.

With excessive diligence, the cream can separate the water from the composition, there is nothing terrible in this, you need to throw the mass into a fine sieve and let the water drain.

Video recipe

The famous culinary expert grandmother Emma will talk about the intricacies of making caramel butter cream, which is used both as a filler for eclairs, other baked goods, and for decorating desserts. A set of products for cooking is available, the recipe is quite easy, and the taste, thanks to the caramel, acquires a special velvety texture.

Caramel Butter Cream - Grandma Emma's Recipe



How to make Caramel Cream - recipe and tips from Grandma Emma. Creamy cream made from whipped cream with sugar is distinguished by its tenderness and pleasant taste. This kind of cream is called basic buttercream. In order to give the buttercream a specific flavor, you can add flavors or aromas. We offer you a recipe for caramel butter cream. Caramel cream - a recipe with photos and videos. Grandma Emma shares a Video recipe for Caramelnrnr creamy cream - see a detailed step-by-step recipe and ask questions → https://www.videoculinary.ru/recipe/retsept-krem-karamelnyj-slivochnyj/
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Ingredients:
Sugar - 200 grams
Water - 50 milliliters
Cream 30% fat - 800 milliliters
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2015-03-23T13: 51: 47.000Z

Eclair cream: recipe for protein filling

I think that a cake is called lightning, not only because it is eaten instantly, but also because it cooks quickly. This is especially valuable when people look into the kitchen every five minutes with the question: "Well, Mom, how much more?" If you have the same fidgets, simple protein cream for eclairs according to my recipe with a photo - this is what you need.

Despite the similarity of recipes, “custard” and profiteroles are still different, the former are necessarily elongated, and the French confectioners believe that the ideal length is 14 cm. The latter, profiteroles, are round in shape, and a cake made of profiteroles laid out in a slide is called croquembush.

  • Kitchen appliances and utensils: measuring cup, teaspoon, bowl, knife, mixer.

Necessary products

Eclairs filling is prepared from the following ingredients:

  • 3 squirrels
  • 100 g powdered sugar
  • a teaspoon of lemon juice

How to make a protein filling at home

First you need to separate the whites from the yolk. For those who will do this for the first time, I will give a little advice: beat the egg shell with the back edge of the knife exactly in the middle, beat it lightly so as not to break the yolk. If the yolk gets into the white, it won't churn. Then carefully separate the halves of the shell and drain all the egg white.

Let's figure out how to make cream for eclairs. Whisk the pre-cooled proteins (three pieces) until weak peaks, gradually add 100 g of powdered sugar, without stopping to beat. Also, without turning off the mixer, I add lemon juice on the tip of a teaspoon.

The filling for the pastries is ready when there are stable peaks on the surface. Eclairs with a well-whipped, dense protein cream keep their shape and look appetizing, which is confirmed by the photo.

I will allow myself one more piece of advice for novice cooks: do not whisk the whites warm. If they are pre-cooled (you can put a bowl of proteins in the refrigerator), the process will be easier and end faster, and the lemon juice is replaced with a pinch of citric acid.

Also, to make whipping the whites easier, add salt at the tip of a knife.

Video recipe

A very attentive and scrupulous instruction, not missing a single detail, will allow you to prepare a thick tasty protein cream for eclairs with creamy taste even for a novice cook. The author gives some practical advice on the choice of products, their preparation, as well as on the use of the resulting airy sweetness.

Protein-oil cream

Recipe for protein-oil cream, which is perfect for decorating cakes, cupcakes, creating flowers from cream.
One serving of cream is enough to decorate 12 cupcakes.
The cream is prepared on the basis of Swiss meringue.

Thermometer http://ali.pub/1p4rze
Disposable bags http://ali.pub/1p3wn8
Nozzle 1m http://ali.pub/1p3s7z

Recipe:
3 medium squirrels
120 g sugar
170 g butter at room temperature
additives to taste

Tag me on your Instagram photos, it's very interesting to look at your results;) https://www.instagram.com/yuliya_small

The song "Life of Riley" belongs to the artist Kevin MacLeod. License: Creative Commons Attribution (https://creativecommons.org/licenses/...).
Original version: http://incompetech.com/music/royalty-...
Artist: http://incompetech.com/

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2016-07-13T09: 06: 45.000Z

Filling for eclairs: custard pastry cream patisier

The classics of the genre are cakes with custard filling... The most delicious custard filling for a French dessert must also be of French origin. Today I will tell you how to prepare Patissier custard for eclairs step by step with a photo.

  • Kitchen appliances and utensils: bowl, spoon, saucepan, wooden spatula.

Necessary products

My recipe for custard for eclairs includes the following ingredients:

  • milk - 400 ml;
  • flour -30 g;
  • sugar - 150 g;
  • vanillin - 10 g;
  • eggs - 3 pcs.

How to make custard at home

So, the eclairs will be with custard, let's start step by step process cooking.

I take three eggs and separate the whites and yolks, I don't need the first ones, I remove them. I add 150 g of sugar and 30 g of flour to a bowl of yolks.

Pour 400 ml of milk into a saucepan and put on low heat. When the milk becomes a little warmer, add a couple of tablespoons to the yolk mixture and stir until the sugar is completely dissolved. You need to knead thoroughly so that no lumps of flour form.

Then I pour this mixture into boiling milk, slowly and constantly stirring, bring it to thicken. At the end, add 10 grams of vanillin to the mixture. I cool the filler and fill the cakes. The custard eclair is ready to serve step by step.

You need to cook the filling on low heat with constant stirring. It turns out to be more delicate and silky texture if cooked in a water bath. If you want to cool it down quickly, place the bowl with the filler in a wider bowl of cold water or ice. A custard based on this recipe, by adding various ingredients (chocolate, fruit jam), you can make absolutely different fillings for eclairs.

Video recipe

An accessible and detailed presentation of the preparation of the French dainty "Patisiere" will help a beginner to cope with cooking. Delicate dessert can be used as an independent sweet dish, as a decoration for desserts, as a filling for pastries and cakes.

Patissier Custard - Grandma Emma's Recipe

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Subscribe to Granny Emma's Recipes channel → https://www.youtube.com/user/videoculinary?sub_confirmation=1
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How to make Patisier Custard - recipe and tips from Grandma Emma. Patissière crème (crème pâtissière) is a type of custard. The presence of starch distinguishes it from the classic English custard. Patisier cream is widely used in French pastries- cakes are sandwiched for them, cakes are filled, served as independent dish, and also it can serve as the basis for very tasty and varied desserts. We offer you a recipe for a very gentle and easy-to-prepare Patisier cream. Patisier custard - recipe with photo and video. Grandma Emma shares the Patisier Custard Video Recipe - see a detailed step-by-step recipe and ask questions → https://www.videoculinary.ru/recipe/krem-zavarnoi/
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Ingredients:
Milk - 350 milliliters
Sugar - 100 grams
Butter - 30 grams
Salt - a pinch
Vanilla sugar - 2 teaspoons
Starch - 30 grams
Eggs - 2 pieces
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website → https://www.videoculinary.ru
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In many of our video recipes, we use music by composer Daniil Burstein
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2014-05-11T17: 55: 44.000Z

Invitation to discussion and possible improvements

On the base classic recipes you can make a wide variety of cake fillings, if you like to experiment with ingredients and you get unusual and original combinations, write to me. I would be grateful for your version of custard eclairs, recipe and photo.

You can fill cakes with anything you like: fruit spreads or jams, protein and sour cream fillings, custard and oil fillers. Delight your family with varied and interesting pastries.