Eclairs - recipes at home. Choux pastry for eclairs. Collection of creams for eclairs and glazes

Rings, balls, profiteroles, Pastéis de nata (Portuguese), horseshoes, Glagolitics - eclair cakes with custard can have different names and shapes. But the essence remains the same: delicate, aromatic and airy cakes filled with a light and pleasant-tasting cream that melts in your mouth. The dough for making this dessert is made quite thick, so with the help of a pastry bag, eclairs can be given completely different shapes, and there are a great many options for preparing custard.

Today we will look at a couple of popular recipes and tell you how to quickly and easily prepare delicious custard for custard cakes at home. Choux pastry is not difficult to prepare and there is no need to be afraid of messing with it. It takes little time to cook and even an inexperienced housewife who is just starting her difficult path of culinary experiments can cope with the task.

Custard - classic recipe

A basic recipe from which it is convenient to build on in further experiments.

You will need:
500 ml milk, 2 eggs, 3 tbsp.
flour, 170 g sugar, 100 g butter. Preparation:

1. Mix flour and sugar with eggs in a saucepan until smooth. 2. Slowly add milk, mix with a whisk and place the cream on low heat. 3. Cook until the mixture thickens, but do not bring to a boil. Stir constantly to avoid lumps and prevent the cream from burning. 4. Remove the pan from the stove, add oil, cover with film directly over the surface and leave to cool on the counter.

Simple recipe

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

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

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Ingredients:

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

Cooking method:

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

Vanilla custard

The cream turns out very delicate, dense and shiny!

You will need:
300 ml milk, 2 yolks, 100 g sugar, 25 g butter, 25 g flour, 10 g vanilla sugar, vanillin, a pinch of salt.
Preparation:

1. Leave the milk to warm over low heat, but do not bring to a boil. 2. Grind sugar and vanilla with yolks, add a spoonful of milk and sifted flour. 3. Add the bulk of the milk in small portions, continuing to stir constantly. 4. Heat the cream in a saucepan, still stirring, until it thickens. 5. Add salt and butter, mix and leave to cool under film.

Nut eclairs with caramel cream

Delicate custard cakes with a crispy sweet crust with aromatic nuts and lots of airy, light caramel cream! The combination is just perfect!

Ingredients:

For cream:

Cream (30%) – 270 ml
Sugar - 165 g
Butter (82%) – 30 g
Gelatin – 3 g
Water - 1 tbsp. spoon
Salt - 1 pinch.

For the test:

Water – 55 ml
Milk – 55 ml
Butter (82% fat content) - 50 g
Flour - 75 g
Eggs (C1) - 2 pcs.
Salt - 1 pinch
Sugar - 0.5 tsp.
Vanillin - 1 pinch.

For the syrup:

Sugar - 1 tbsp. spoon
Water - 20 ml.

Additionally:

Nuts (hazelnuts or walnuts) - 40 g.

Cooking method:

First, prepare the cream, because... it needs time to stabilize.
Soak the gelatin in water and leave it to swell. Combine the cream with butter and heat until hot.
Pour sugar into a thick-bottomed saucepan and melt until amber in color, without stirring, just rolling from side to side.
When all the sugar has dissolved, pour in the HOT cream and milk and, without removing from the heat, stir until smooth.
Remove from heat and add salt and vanilla. Stir. Strain through a sieve. Let the mixture cool slightly and add the swollen gelatin. Beat with an immersion blender.
Cover with film and place in the refrigerator for 12 hours to stabilize. After the time has passed, beat with a mixer for 3-4 minutes until fluffy and fluffy. The cream should be uniform, pleasant, beautiful color!
Transfer the cream into a piping bag fitted with a cake filling tip!
Preparing the choux pastry. In a thick-bottomed saucepan, combine water, milk, salt, sugar, vanillin, butter and place on the stove.
Over medium heat, bring the mixture to a boil. It should boil really well, but not for long. Add all the flour at once and actively brew the dough, stirring constantly with a spatula. Reduce heat to low.
Dry the dough for 3-4 minutes. A velvety crust should form at the bottom; it is also called “flour coating.”
Remove the saucepan with the dough from the heat. Let the dough cool for a couple of minutes and then add the eggs one at a time, mixing well each time until smooth. It will be difficult, but possible - be patient!
For convenience, transfer the choux pastry into a pastry bag, releasing all air bubbles so as not to interfere with depositing. Let the cream rest for 1 hour.
The dough will also be covered with sugar syrup. It will require water and sugar. Mix water and sugar, boil for 1 minute. Let it cool!
Preheat the oven to 180–185 degrees. There will also be nuts on top of the cakes. Dry in a pan, but DO NOT FRY! Just heat through to get rid of the husks. Chop the nuts with a knife.
Using an open star tip, pipe the cakes onto baking paper. If there are sharp edges, smooth them with a finger moistened with water.
Apply the syrup to the cake pieces using a brush. If it has cooled down and frozen, you can warm it up a little. Sprinkle nuts on top.
Place in a preheated oven at 180–185 degrees and bake for 20 minutes. Then reduce the temperature to 160 degrees, and bake another 15-20 in the “top-bottom” mode, without convection. DO NOT OPEN the oven!
Without opening the oven, let the brownies cool on a wire rack. Fill the blanks with cream.

You can try! This is an incredibly delicious dessert!

Chocolate custard for cake

You can add cocoa, but we suggest using real dark chocolate.

You will need:
500 ml milk, 100 g chocolate, 150 g sugar, 2 eggs, 2 tbsp.
flour. Preparation:

1. Grind the eggs, a small amount of milk and flour so that there are no lumps. 2. Heat the rest of the milk along with sugar and chocolate until everything melts. 3. Slowly add the milk to the egg mixture and immediately whisk to combine. 4. Cook the custard over low heat until it thickens. 5. Remove from heat, stir again and leave to cool under film on ice.

Recipe for homemade eclairs with condensed milk cream

Homemade baked goods and desserts are always better than those from the store. Here you don’t need to worry about the quality and freshness of the products, or about being deprived of filling or glaze.

How to make eclairs at home? The author of the recipe shared her secrets with us. A little patience and love, and the result will definitely please you. Prepare yourself, you won’t regret it! A surge of endorphins is guaranteed.

Ingredients

For the choux pastry you will need:

Flour (with good gluten)	150 gr.
Butter at room temperature	100 gr.
Water	250 gr.
Salt (you can take just a pinch)	2 gr.
Medium-sized chicken eggs (I needed 3.5 large)	4–5 pcs.

For cream:

Chicken eggs	1–2 pcs.
Butter	200-300 gr.
Sweetened condensed milk	1 can (380 g)
Milk	1 can (condensed milk)
Flour	4 tbsp (without large mounds)
Vanilla essence for fragrance	A few drops

For the glaze:

Chocolate	100 gr.
Butter	60 gr.

Step-by-step preparation

Let's start by preparing the products for the test. The flour must be sifted so that it is saturated with oxygen. Break 4 eggs into a separate container. Place butter, salt and water into a saucepan. Place on the stove at maximum heat.
Make sure that by the time it boils, the oil and salt are completely dissolved; to do this, constantly stir the liquid. As soon as it boils, remove from heat. Immediately pour all the flour into almost boiling water and quickly mix with a spatula. The result should be a smooth, homogeneous dough, without lumps. The whole process will take only 2-3 minutes.
Read also: Cooking manna without flour: 5 proven step-by-step recipes
Return the saucepan to the stove, stirring vigorously, dry the dough a little so that all unbound water evaporates. We do this for a short time, when a thin flour coating appears at the bottom of the pan, turn off the stove. Transfer the resulting mixture to a deep plate and let it cool slightly.
Now you need to rub the eggs into the resulting base. Add them one by one, mixing well. Add the fourth egg 1 tsp at a time, check the consistency of the dough, most likely it will not be needed completely. The mixture should flow from the spatula, forming a triangle (“bird’s tongue”). An ideal choux pastry always has a characteristic gloss.
Do not throw away the rest of the egg, add a pinch of salt to it and mix. We will use it to brush the dough before baking. To deposit the dough you will need a pastry bag with a round nozzle with a diameter of 12 mm. If you don’t have one at home, you can use a file by cutting off a corner.
Place the dough in thin strips diagonally on a baking sheet covered with baking paper, at a distance of about 5 cm from each other. We hold the bag at an angle of 45 degrees. Lubricate with beaten egg using a brush, smoothing out the unevenness that formed during jigging. Run a fork over each “sausage”, without pressing, so that light stripes appear
Bake in an oven preheated to 210 degrees for 5 minutes. Then lower the temperature to 190 and bake until done, about 30 minutes.
Now the cream. Break a couple of eggs into a saucepan and whisk them with a whisk. Add condensed milk and milk, mix, add flour and mix again. Place the saucepan on the fire and wait for the mixture to thicken, stirring constantly. Cover the saucepan with film and let the custard base cool. Add vanilla essence, stir.
Beat the butter with a mixer and gradually add the base, stirring.
Fill the eclairs with filling using a pastry bag.
To prepare the glaze, break the chocolate bar into pieces and add butter. Melt it in a water bath. Cover the eclairs with the resulting mixture.
Let the fudge harden and you can invite guests for tea.

Homemade eclairs are a magical delicacy! It crackles behind the ears with pleasure. Bon appetit!

Recipe for eclairs with custard and condensed milk.

Custard with condensed milk

This cream is ideal for Napoleon or honey cake.

You will need:
300 g butter, 250 ml milk, 75 g sugar, 1 can of condensed milk, 2 eggs.
Preparation:

1. Grind eggs with sugar, slowly add warm milk and simmer over low heat until thickened. 2. Cool the mixture, add butter and beat well with a mixer. 3. Add condensed milk, beat again, and the custard is ready!

How to make eclairs

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

Choux pastry

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

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

How to fill eclairs with cream without a syringe

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

Strawberry custard for cake

Another berry will also work, but we highly recommend trying it with strawberries first!

You will need:
400 ml milk, 2 tbsp.
flour, 2 tbsp. sugar, 50 g butter, 1 egg, 200 g strawberries. Preparation:

1. Rinse the strawberries and puree them in a blender. Add the egg and sugar there and mix. Add flour at the end. 2. Heat the milk almost to a boil, add the strawberry mixture and cook the cream until thick. Don't forget to stir constantly. 3. Remove from heat, add butter, stir in strawberry cream and cool under film.

Lazy eclairs - the easiest recipe

A very simple and quick recipe for popovers - “jumping out” buns. Airy popover buns resemble custard cakes, they are hollow inside and can be filled with any filling. A minimum set of ingredients – maximum result of excellent crispy buns.

Ingredients:

Flour - 400 g
Milk – 500 ml
Eggs - 4 pcs.
Butter - 2-3 tbsp. l.
Salt - 1 tsp.
or sugar (for sweet buns) - 100–150 g
Filling (optional) - to taste.

Cooking method:

We will need silicone molds, a whisk, a sieve and a deep bowl. Turn on the oven and preheat it to 230 degrees.
Break 4 eggs into a deep container and beat with a whisk. Add milk and melted butter. Gradually add sifted flour.
Fill the silicone molds halfway with dough and place them on a baking sheet.
Place the baking sheet in the oven and bake the lazy eclairs for 15 minutes at 230 degrees. Then reduce the temperature to 180 degrees and bake for another 15 minutes.
The popovers are ready.

Airy lazy eclairs can be filled with liver filling, and you can also use butter, butter or protein-custard as a filling for sweet buns.

Popovers can also be served without filling, for example, as bread for first courses.

Coconut Custard for Cake

Not with coconut flakes, but with real coconut milk from a can.

You will need:
400 ml coconut milk, 4 yolks, 40 g starch, 50 g powdered sugar, 10 g coconut oil.
Preparation:

1. Whisk the yolks with powdered sugar and starch. 2. Bring coconut milk to a boil, carefully pour into the eggs and stir. 3. Boil the cream until thick, add coconut oil and let it cool under the film.

You will need

One glass of milk.
250 grams of powdered sugar.
2 tablespoons of sifted wheat flour.
A little vanilla.
One hundred grams of butter.

To prepare custard without eggs, mix milk with powdered sugar and place this mixture over medium heat. We are waiting for sugar to completely disappear from sight. Now add the sifted flour gradually. Don't forget to mix. This mixture is cooked until the thickening process begins. Then it is removed from the heat and cooled. To prevent an unnecessary crust from forming on the cream, the container is covered with plastic wrap.

When the mass has cooled, add soft butter. This is what makes the custard for custard cakes fluffy and airy. Experts advise beating the butter thoroughly with a mixer before adding it. The cream is ready to use.

Custard with nuts

This cream recipe uses walnuts, but you can use any others.

You will need:
300 ml milk, 2 yolks, 2 tbsp.
starch, 3 tbsp. sugar, 50 g nuts. Preparation:

1. Mix the yolks and sugar well, add starch and a couple of tablespoons of milk, and mix again. 2. Heat the milk, pour the egg mixture into it and bring until thick, stirring constantly. 3. Calcine the nuts in a dry frying pan, grind in a blender and add to the cooled custard.

With protein cream

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

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

Ingredients:

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

Cooking method:

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

Banana Custard for Cake

Take medium-sized ripe bananas and you won’t go wrong!

You will need:
4 yolks, 2 bananas, 1 glass of sugar, 50 g of flour, 500 ml of milk.
Preparation:

1. Grind the yolks with sugar until light and add sifted flour to them. 2. Heat the milk on the stove, add the egg mixture to it and boil the cream until thick. 3. Beat the bananas in a blender and immediately add to the cream. Boil for another 2 minutes, remove from heat and let cool.

Glazing and decoration

How to make Ganache frosting from dark chocolate

¾ cup (175 ml) cream
226g semisweet or dark chocolate, finely chopped
additional 15 ml of liqueur of your choice (for example, Grand Marnier or Kahlua).

In a small saucepan, bring the cream to a boil. Remove from heat and add finely chopped chocolate. Whisk until most of the chocolate has melted. Cover and let stand for 10 minutes. Next, beat gently until the mixture becomes completely smooth. Add liqueur (if using). Pour the frosting into a large shallow bowl large enough to fit the entire eclair.

Glazing the eclairs: Carefully take one filled eclair and turn it over. Dip the top into the glaze. Turn the cake back over and place it on a clean baking sheet or plate. (If you cut off the tops of the eclairs to fill them, dip only the lids in the frosting.)

Decoration. While the frosting is still wet, sprinkle with one or more of the following toppings:

Chopped and toasted hazelnuts
Chopped pistachios
Chopped dark chocolate
Sifted cocoa
Fresh raspberries
Edible confectionery glitter
Edible stars
Sugar flakes

Cool the glazed and decorated eclairs and only then serve!

Custard without milk

We tell you how to make excellent custard using water.

You will need:
100 ml water, 3 yolks, 100 g sugar, 100 g butter, 2 tbsp.
flour. Preparation:

1. Beat the yolks separately with a mixer, and then with sugar until the mass becomes light in color. 2. Add flour and cool water, break up the lumps and place the dough on the stove. 3. Cook the cream, stirring continuously until it thickens. 4. Mix it with butter, cover the pan and let cool.

Preparing the dough

The name itself suggests that the flour should be steamed. Place one hundred grams of butter in a small saucepan, add salt on the tip of a knife and pour a cut glass of water. You can replace it with the same amount of milk. As soon as our mixture reaches a boil, turn off the heat and at the same second add a glass of flour, stirring in the saucepan with the other hand with a wooden (this is a mandatory condition) spoon. We work until the dough begins to lag behind the walls of the dish like a ball. When it cools down a little, change the wooden spoon to a mixer with a special attachment. Beat four eggs into the dough one at a time. Stir until a homogeneous mass is formed. Grease a baking sheet with margarine or line it with baking paper. Spread the dough with a spoon or using a pastry syringe. The products will greatly increase in size, so they should be planted at a distance of 5-6 centimeters from each other. Bake for 10 minutes at 200 degrees, then reduce the temperature to 180 C and cook for another quarter of an hour, until an attractive tan appears. While the pieces are cooling, prepare the custard for the custard cakes. By the way, the blanks can be baked for future use. They keep for a long time in an airtight container in the refrigerator.

Eggless custard

It sounds incredible, but it turns out very well!

You will need:
1 liter of milk, 7 tbsp.
flour, 150 g sugar, 100 g butter. Preparation:

1. Bring half the milk to a boil and add. The second - beat with flour so that there are no lumps. 2. Add some of the flour to the boiling milk and simmer for 5 minutes, stirring constantly. 3. At the very end, add butter and cinnamon or vanilla to taste.

Delicate eclairs with curd cream

As an alternative to custard and condensed milk, we suggest filling eclairs with curd filling. For this purpose, we recommend using soft paste-like cottage cheese with a fat content in the range of 5% -9%. Such a product will give the desired homogeneous consistency and delicate creamy taste.

To ensure that the cream holds its shape well and does not leak out of the cake, we stabilize it with gelatin. It is very convenient to fill eclairs with a mass that has not yet completely set - it penetrates well into all the voids of the workpiece. And after hardening, the filling holds perfectly in the dessert - the cake is easy to bite and it’s nice to see that the cream fills the entire area of the eclair.

Ingredients:

Milk for dough – 125 gr.
Water – 150 ml.
Butter for dough – 100 gr.
Salt - a pinch.
Flour – 100 gr.
Eggs – 4 pcs.
Cottage cheese – 250 gr.
Milk for cream – 200 gr.
Condensed milk – 2 tbsp.
Instant gelatin – 30 g.
Powdered sugar – 3 tbsp.
Vanillin – 1 tsp.
Butter – 30 gr.
Chocolate – 100 gr.
Cream – 5–6 tbsp.

Cooking method:

To prepare the dough, use a large saucepan or pan with a thick bottom. Place water, milk in it, add the specified amount of butter and a pinch of salt. Place the container on the stove and heat the contents to a boil. Stir until the butter is completely melted and evenly distributed throughout the liquid.
Pour all the previously sifted flour into the boiling liquid at once. Stir vigorously so that the mass mixes quickly and forms into one large lump. We continue to keep the dough on the stove, stirring all the time. Warm up the mixture for two to three minutes, then remove from the stove and let cool slightly.
While the custard flour mixture is cooling, break the eggs into a separate container. Shake them with a fork or whisk to achieve homogeneity. Pour the beaten eggs into the custard flour mixture in small portions. After each addition, knead thoroughly to completely incorporate the eggs into the dough. The finished mass should be homogeneous, viscous, viscous.
Transfer the prepared choux pastry into a piping bag fitted with a round nozzle. We cover a baking sheet with oiled parchment and place oblong-shaped eclairs on it. This can be simple pipetting in one line or layering to achieve volume and larger cake sizes.
To create a pattern on the surface of the eclairs, you can run a fork along the tops, leaving relief stripes. Preheat the oven to 200 degrees. Place the tray with eclairs in the already hot oven on the middle level and bake for fifteen to twenty minutes.
During baking, do not open the oven door under any circumstances so that the dough does not settle. The cakes should grow noticeably, become golden brown and form voids inside. When the baking time is up, open the oven slightly, release hot steam and let the eclairs stand in this position for five to seven minutes.
Then we take them out, remove them from the baking sheet and transfer them to a wire rack to cool completely. To prepare the cream, immediately soak the gelatin in half the specified amount of milk. Leave for ten to fifteen minutes to swell.
At this time, prepare the main mass: mix paste-like cottage cheese, remaining milk, condensed milk, soft butter, vanillin and powdered sugar in a bowl. Beat everything together with a mixer until smooth.
Heat the gelatin soaked in milk on the stove with continuous stirring. As soon as the liquid becomes homogeneous and all the granules have dissolved, remove the gelatin from the stove and pour it in a thin stream into the curd cream. Beat again with a mixer until completely mixed and put the cream in the refrigerator for ten minutes.
Then we take out the mass, beat it with a submersible blender and transfer it to a pastry bag with a narrow nozzle. In the cooled eclairs we make punctures from the bottom area. Fill them with curd cream through the punctures.
To prepare the glaze, break the chocolate into small pieces and pour in hot cream. Stir until the chocolate dissolves. If necessary, heat the mass to achieve faster and better dissolution.
Quickly dip the tops of the eclairs into the glaze or spread it onto the surface of the cakes using a spoon. Let the chocolate coating harden - at this time the cream inside will also set.

Place the eclairs on a serving plate and serve. Bon appetit!