Homemade eclairs with custard. Making delicious cream for eclairs at home

Alexander Gushchin

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

Content

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

How to make eclairs

Making eclairs is a very troublesome and painstaking process, but the final result is worth the effort. During the cooking process, it is very important to pay attention to the consistency of the dough: it should be viscous, moderately liquid and shiny. But when choosing the filling for eclairs, there are no restrictions. You can fill the internal voids with whipped cream, chocolate cream or condensed milk.

Choux pastry

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

• Any step-by-step recipe has one basis - dough, which is prepared in warm water, butter and flour, followed by the introduction of eggs. Please note that the eggs should not be straight from the refrigerator, and the flour should be added all at once.
• To prevent the flour from sticking to the pan, constantly stir the mixture with a wooden spatula. Never use a mixer, otherwise the dough will turn out runny.
• Round profiteroles are formed with a spoon, and long ones - with a culinary syringe.
• Place the baking sheet in a well-heated electric oven. This will allow the dough to rise in time. The baking temperature should be 200 degrees in the first 15 minutes. Then you need to lower it to 170°C and continue baking the cakes for another 15 minutes.
• Pierce the hot eclair cake with a toothpick.

How to fill eclairs with cream without a syringe

Cooled cakes should be filled with cream through a pastry bag with a thin nozzle or using a regular medical syringe without a needle. Experienced pastry chefs make small holes on top of the eclair, and then mask them with a layer of glaze. What to do if you don’t have a pastry bag at hand? How to fill eclairs without a syringe? To do this, you need to make a small cut in the middle and fill the cavity inside the cake with the filling.

Homemade eclair recipe

In contrast to other dishes, pastries and desserts, the recipe for custard eclairs is always the same. Only the ratio of products, the shape of the eclairs, the filling and decoration of the delicacy can differ. There are many varieties of French cakes: with boiled condensed milk, cream, chocolate fudge, condensed milk and even Italian meringue. The choice of filling depends only on your own preferences: if you like it sweeter, try buttercream; if you prefer a neutral taste, then the curd filling is what you need.

With custard

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

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

Ingredients:

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

Cooking method:

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

With curd cream

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

Curd cream for eclairs is not a traditional recipe for preparing the filling, but it is very successful. Unsweetened dough harmoniously combines with the rich taste of cottage cheese and cream. If you wish, you can even cook dietary cottage cheese from low-fat kefir. To do this, put the package of kefir in the freezer overnight, and then squeeze out the contents through cheesecloth.

Ingredients:

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

Cooking method:

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

With whipped cream

• Time: 55 minutes.
• Number of servings: for 10 people.
• Calorie content of the dish: 215.1 kcal.
• Purpose: dessert.
• Cuisine: French.

An easy recipe for eclairs with whipped cream involves using only cream and sugar, but this cream turns out bland and will not appeal to everyone. Try to diversify the filling by adding some fresh raspberries, strawberries or any other fruit that is in season. It will turn out very unusual, tasty and healthy. You can skip the icing and decorate the cakes with powdered sugar.

Ingredients:

• heavy cream – 1 tbsp;
• raspberries – 1 handful;
• powdered sugar – 1 tbsp. l.

Cooking method:

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

Chocolate eclairs recipe

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

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

Ingredients:

• butter – 200 g;
• condensed milk – ½ can;
• cocoa – 3 tbsp. l.

Cooking method:

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 tablespoons of cocoa to it and mix well.
4. If desired, you can add cherry liqueur or any other alcohol to the filling.
5. Eclairs with chocolate filling can be coated with a layer of chocolate glaze.

With condensed milk

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

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

Ingredients:

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

Cooking method:

1. So that all the filling ingredients are mixed without unnecessary problems, products must be at room temperature.
2. Using a mixer, mix boiled condensed milk with butter.
3. As soon as the mass becomes homogeneous, add regular condensed milk and alcohol.
4. Fill the finished baked goods with aromatic cream.

Simple recipe

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

Looking for a simple recipe for custard eclairs without using butter? Then you have found what you need. Although, according to the right French chefs, vegetable oil cannot be present in a delicate eclair, but it’s still worth trying to make such dough. Cooled baked goods are just as fluffy, but with a blander taste. Therefore, this dough recipe is more suitable for snack cakes filled with pate, salad or cheese.

Ingredients:

• water – 1 tbsp.;
• vegetable oil – 70 ml;
• flour – 180 g;
• eggs – 5 pcs.

Cooking method:

1. In a saucepan, combine water, vegetable oil and salt.
2. Place the container in a water bath and heat it up.
3. As soon as the water warms up well, add the entire volume of flour and start beating the dough with a mixer.
4. If the dough begins to pull away from the walls, remove the pan from the stove.
5. Cool the dough to 60-70 degrees and mix the eggs into it one by one.
6. As soon as the mass becomes homogeneous and lags well behind the walls of the pan, you can begin to form and bake the profiteroles.
7. Ready-made eclairs can be filled with any cream.

With butter cream

• Time: 10-15 minutes.
• Number of servings: for 10 people.
• Calorie content of the dish: 364 kcal.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Each housewife prepares eclairs with butter cream in her own way, and all because there are a lot of recipes for the filling itself. If you're just looking for a new option, try buttercream with soft cheese. The only rule is that the butter must be at room temperature and very fresh, but it is better not to take the curd component out of the refrigerator in advance.

Ingredients:

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

Cooking method:

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

No eggs

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

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

Ingredients:

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

Cooking method:

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

French

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

Real French eclairs hold their shape perfectly. Filled with cream, they will not fall apart even after several days of storage in the refrigerator. The whole secret lies in the cream. The pedantic French even came up with a special name for it - patissière. As for the fondant for the eclair, original recipe fondant is used. However, cooking it at home is problematic; it is better to buy ready-made chocolate glaze.

Ingredients:

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

Cooking method:

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

With protein cream

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

Protein cream for eclairs can be made in several variations: using cream, curd cream or honey. In this recipe, in addition to proteins, sour cream is used as the basis. This filling turns out to be very tender and literally melts in your mouth. You can choose any recipe for the dough you like: make custard with eggs, without them, or based on sunflower oil.

Ingredients:

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

Cooking method:

1. Mix sour cream with three tablespoons of sugar.
2. Add vanilla and beat until doubled in volume.
3. In a separate bowl, beat the whites, gradually adding the remaining sugar to them.
4. Mix stable peaks with cream using a silicone spatula.
5. Immediately fill the cooled profiteroles with the protein filling.

You can eat the filled eclairs right away, or you can work a little more and give the baked goods a finished look by covering the top of the cake with caramel, powdered sugar, or making glaze for the eclairs, but keep in mind a few tricks:

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

Video

Discuss

Homemade eclair recipe with photo

Eclairs are a delicacy familiar to everyone since childhood. They are oblong-shaped cakes filled with cream and topped with icing. The dough for this dessert needs choux, prepared with butter or margarine, eggs, water and flour. But you can experiment with fillings and use different compositions, depending on personal preferences. Let's look at the most common recipes for eclairs with different fillings.

In the classic version, eclairs are made with custard filling.

To prepare the treat you will need:

For the test:

• 4 eggs;
• half a stick of fatty oil;
• 0.25 l of water;
• 150 g good quality flour;
• 5 g granulated sugar;
• 2 g salt.

For filler:

• a carton of milk;
• a pair of eggs;
• 200 g granulated sugar;
• 150 g flour;
• a piece of butter 40 grams;
• a little vanilla.

For the glaze:

• half a lemon;
• 20 ml water;
• 50–70 g of powdered sugar.

Operating procedure:

1. First you need to prepare the custard for the eclairs. When it's time to fill the cakes, it should have cooled down. The first step is to boil 2/3 of the above volume of milk.
2. Then combine the remaining milk with the eggs, add flour and vanillin. Mix the whole mass thoroughly.
3. Pour the boiled milk into the resulting mixture in a thin stream, without stopping stirring. Bring the mixture to a boil over low heat.
4. As soon as the first bubbles appear, remove the container from the burner and transfer a piece of fatty oil into it.
5. While the cream is cooling, prepare the choux pastry for the eclairs. Fill a saucepan with water, add sugar and a little salt. Place butter cut into pieces here (you can also use high-quality margarine) and place on the stove.
6. When the mixture becomes homogeneous, slowly add flour with a spoon, stir the base with a spatula, and then let cool.
7. Place eggs one at a time into the base. Each subsequent one can be added only when the dough has completely “eaten” the previous one.
8. Place the creamy base inside a pastry bag with a star-shaped nozzle and squeeze strips of dough up to 7 cm long into a mold lined with tracing paper. It is important that there is room for them, since the cakes will “grow” significantly during the baking process.
9. Place the baking sheet in the oven, bake the eclairs and let them cool slightly. Afterwards, fill them with cream using a syringe.
10. When the portions are ready, make the glaze for the eclairs: squeeze the juice from half a lemon, add water and powdered sugar, stir until smooth and pour over the portions.

Important! In order for the cakes to turn out fluffy, you can put the baking sheet in the oven compartment only after it has warmed up to 180–200 degrees.

Traditional French eclairs

Since France is considered the birthplace of eclairs, one cannot ignore the method of preparing the cream for such a dessert, which is used by the confectioners of this country.

During the work you will need:

• choux pastry;
• 6 egg yolks;
• 2 tablespoons starch;
• 400 ml milk;
• 100–120 g sugar;
• vanilla.

Sequence of work:

1. Bake the cakes and leave them on a tray to cool.
2. Mix the yolks with starch, then add 100 ml of milk and beat the mixture with a whisk.
3. Pour the remaining milk into a saucepan, add sugar and vanilla, and boil.
4. Carefully pour the boiling milk into the prepared egg-starch mixture, stirring constantly. Place on the stove, bring to a boil, and then remove from heat.
5. Cool the mixture, transfer it to a bag and fill the pre-baked eclairs.

Cakes made with this filling will not lose their freshness and airiness for 36 hours.

The perfect choux pastry for eclairs

What is the ideal dough for eclairs? Every cook understands this in his own way, but in this section we will look at a recipe for the base, which even an inexperienced housewife can prepare. In addition, this composition does not contain eggs and people who, for one reason or another, are prohibited from consuming this product will be able to enjoy this dessert.

To create the base you will need:

• 400 ml milk;
• a pack of butter or margarine;
• 60 g sugar;
• 3–4 cups flour;
• 10 g pressed yeast;
• 5 g baking soda.

Sequence of work:

1. Heat the milk in a saucepan until the first bubbles appear, and then add butter or margarine and granulated sugar to it. Continue cooking until the ingredients are dissolved.
2. Cool the mixture and then mix with a glass of flour until smooth.
3. In a separate bowl, combine the compressed yeast with a small amount of milk and wait a quarter of an hour until a light foam appears.
4. Mix the yeast with the cooled base, add baking soda, stir and leave to rise for half an hour. The dough should not stick to your hands.

When the base is ready, all that remains is to place the portions on a baking sheet lined with tracing paper and place them in a hot oven to bake.

Eclairs with condensed milk

Another popular filling for eclairs is condensed milk.

• cake base;
• a can of boiled condensed milk;
• 80–110 g butter;
• a teaspoon of cognac or liqueur.

Work process:

1. Prepare the eclairs, carefully transfer to a plate and leave to cool.
2. Cut the butter into pieces and place in a warm place to melt.
3. Transfer the condensed milk into a blender bowl, add the fat mixture, cognac or liqueur and beat until the mass becomes homogeneous.
4. Fill a pastry syringe with cream and insert the filling into the cakes.

If the dessert is being prepared for children, it is better not to use alcohol, but to make the cream only from condensed milk and butter.

Dessert with butter cream

You can prepare buttercream for eclairs in different ways by adding fruit or berry puree, condensed milk, cocoa, cottage cheese or soft cheese to the main ingredient. Consider a dessert recipe with butter and cheese filling.

For cooking you will need:

• custard base;
• 100 g butter;
• 100 g soft cheese;
• sugar.

Sequence of work:

1. Bake the eclairs and place them on a plate to cool.
2. Soften the butter, mix with cheese and granulated sugar, stir until smooth.
3. When the sugar is completely dissolved, transfer the cream into a syringe or pastry bag and fill the portions.

In a similar way, you can make an oil filler with other additives.

Chocolate eclairs

Not only children, but also adults love chocolate, and therefore cakes with such filling will not leave anyone indifferent.

To create the dessert you will need:

• choux pastry;
• boiled condensed milk;
• 100 g butter;
• a tablespoon of cocoa;
• vanilla.

Procedure:

1. Bake the cake base and cool.
2. Soften the butter, mix with condensed milk and beat with a mixer until smooth.
3. Add cocoa powder, a pinch of vanilla and mix the cream.
4. Using a syringe or pastry bag, inject the filling into the cakes.

Attention! If it was not possible to purchase boiled condensed milk and you had to bring the product to readiness yourself, you must ensure that the jar is constantly covered with water, and promptly add liquid to replace the evaporated liquid.

Otherwise, the container will explode, and instead of drinking tea and dessert, the hostess will have to start cleaning the area.

Homemade eclairs with cream

Quite often, the cream for eclairs is prepared on the basis of cream and the flavor of the filling is enhanced with fruits or berries.

For this dessert you will need:

• custard base;
• 250 ml heavy cream;
• fruit puree or fresh berries;
• 50 g powdered sugar.

Preparation procedure:

1. Bake the eclairs, place on a tray and let cool.
2. Beat the cream with a mixer until a stable foam appears.
3. Add fruit puree or berries, add powdered sugar and bring the mixture until smooth.
4. Transfer the filler into a syringe or bag and fill the finished cakes.

You should only attempt to prepare such a dessert if you have a mixer, since whipping the cream to the desired consistency by hand is quite difficult.

Custard cakes with curd filling

As mentioned above, the filling for eclairs can be different, and these cakes with curd cream are especially delicious.

For dessert you will need:

• eclair dough;
• cottage cheese;
• fat sour cream;
• sugar;
• a pinch of cinnamon and vanilla.

Operating procedure:

1. Bake the eclairs, place them on a tray and leave to cool.
2. Using a mixer, beat cottage cheese and sour cream until homogeneous mass. If it is not possible to use special equipment, it is permissible to pass it through a meat grinder or grind it using a sieve.
3. Mix the curd and sour cream with sugar, add cinnamon and vanilla, place the mixture in a pastry bag and fill the finished cakes with it.

Advice. To make the dessert less high in calories, it is better to use low-fat cottage cheese and replace sour cream with kefir.

Cakes with protein cream

Eclairs with protein cream turn out unusually tender, airy and very tasty.

To prepare the dessert you will need:

• custard base;
• 50 g butter;
• 150–180 ml milk;
• 180 ml cream with a fat content of at least 30%;
• 120 g granulated sugar;
• 15–20 gelatin granules;
• 2 tablespoons of water;
• a few drops of lemon juice.

Cooking procedure:

1. Bake portions of choux pastry and cool.
2. Boil milk and water in separate saucepans.
3. Pour sugar into a saucepan with water, add lemon juice and cook over low heat until the sand melts.
4. Pour the milk into the mixture in a thin stream, stirring continuously. Add butter and gelatin and cook until the latter dissolves.
5. Whip the cream until fluffy, mix with the cooled caramel, and then fill the cakes with the mixture.

On a note. You can decorate the finished eclairs not only with glaze prepared according to a traditional recipe, but also sprinkle with powdered sugar or simply pour melted chocolate over them.

How to fill eclairs with cream with and without a syringe?

To fill eclairs with cream, it is better to use a syringe. To do this, a small hole is made in the central part at the bottom of each portion, through which the filling is introduced. But some housewives prefer to fill the cakes by making a small cut on top.

But what to do when there is no special device at hand?

In this case, you can fill eclairs in the following ways:

1. Use a large medical syringe, remove the needle from it and put the cream inside.
2. Fill the dessert using a pastry bag. If you don’t have it on hand either, you can use any empty packaging with a dispenser spout (for example, mayonnaise or condensed milk). Cut off the bottom and remove any remaining product that was previously there and wash it thoroughly from the inside.
3. Cut off the top of the cakes, put a teaspoon of cream inside, and then return the “lid” to its place.

To disguise the hole through which the filler was introduced, eclairs are generously sprinkled with powdered sugar or glaze is used.

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

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

Ingredients:

For cream:

1. Eggs – 3 pieces

2. Sugar – 90 g

3. Flour – 20 g

4. Milk – 150 g

5. Butter – 30 g

For the test:

1. Milk – 30 ml

2. Butter – 60 g

3. Flour – 70 g

4. Eggs – 3 pieces

Cooking method:

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

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

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

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

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

Dough:

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

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

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

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

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

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

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

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

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

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

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

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

These cakes are worth tinkering with - preparing the dough, placing it evenly on a baking sheet, maintaining the temperature, making cream and filling each one. And then enjoy the most delicate, fluffy eclairs, namely the recipe for which with photos, step by step, will be discussed today.

We will prepare eclairs with custard according to Soviet GOST, hence the interesting indication of the number of ingredients. And I will offer you a choice of two types of cream - custard on eggs with butter and protein. As far as I remember, in those years we were more often sold with butter cream, but it seemed greasy to me (yes, it still does) or with condensed milk (also not ice). That’s why I still want to make eclairs with custard at home.

List of ingredients

For the test

• flour – 200g;
• butter – 100g;
• water – 180g;
• eggs – 5 pcs;
• salt - a pinch

For the custard

• butter – 320g;
• sugar – 275g;
• egg - 1 piece;
• milk – 185g;
• vanilla sugar – 2 tbsp;
• cognac – 1 tbsp.

For fondant

• dark chocolate – 150g;
• butter – 1 tbsp.

Preparing the dough

Custard for eclairs

Sometimes this cream is prepared with flour or starch. We won't have anything like that.

Fill the eclairs with custard and cover with fondant

For those who like lighter desserts, I will show you how to prepare protein cream at home.

Recipe for custard protein cream for eclairs

In principle, you can simply beat the whites with powdered sugar with a mixer to the so-called “stable peaks” and fill the eclairs with them. But it’s better to brew them, I’ll tell you how it’s done and show you photos, albeit not step by step, but with the main key points.

Ingredients for protein cream

• whites from 2 chicken eggs;
• sugar – 140g;
• vanilla sugar – 1 tsp;
• water – 50ml;
• lemon juice – 2 drops.

How to make custard with egg whites

The principle of the technology is as follows: beaten egg whites (without sugar) are poured with sugar syrup heated to a certain temperature. The result is a delicate cream, slightly viscous and very slightly reminiscent of marshmallows or marshmallows. The main difficulty lies in heating to this very temperature.

That's basically it - the whole recipe for eclairs that I wanted to tell you today and step by step photos that I wanted to show. Try cooking, you will definitely like the homemade cakes.

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

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

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

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

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

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

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

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

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

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

Add sugar and vanilla sugar. Mix.

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

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

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

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