Choux pastry for eclairs can be prepared in different ways. In this article we will present several accessible and simple recipes with which you can make your own delicious base for sweet cakes or savory snacks.

How to prepare choux pastry for eclairs? (recipe step by step)

To make delicious and sweet cakes for a festive or simple dinner table, you don’t need a lot of expensive products and free time.

So, for the choux pastry we will need the following components:

  • filtered, settled water - a full glass
  • high-grade flour - a full glass;
  • country eggs (total weight about 250 g) - 5 pcs.;
  • not too coarse iodized salt - ½ dessert spoon;
  • unsalted butter as fresh as possible - about 100 g.

Kneading the base on the stove

Choux pastry for eclairs has its name for a reason. After all, in order to mix it, all the ingredients must be boiled on the stove for some time. To do this, place a saucepan with a thick bottom on low heat, then pour settled water into it, add butter and add iodized salt. Next, wait until the cooking fat has completely melted and boil all the ingredients for three minutes.

After all the described actions have been carried out, it is necessary to pour high-grade flour into the bubbling oily liquid and mix it thoroughly with a large spoon. As a result of this, you should get a soft base of uniform consistency.

The final stage in preparing the choux pastry

After thermally treating the choux pastry for eclairs on the stove, it should be removed from the heat and then cooled to 60-70 degrees. This is necessary so that after adding chicken country eggs they do not curl, but are evenly distributed throughout the base.

You can check the temperature of the dough using a thermometer or simply by dipping your finger into it. If you are not very hot, then you can safely add country eggs. Moreover, it is recommended to introduce this ingredient not immediately, but one by one.

Thus, having broken one egg into the dough, it must be mixed with a spoon so that it is completely distributed throughout the dough. Next you should enter the second, third and fourth. Before laying out the fifth egg, you need to pay attention to the consistency of the base. If it is too liquid, then you should not add the mentioned product. If the choux pastry for eclairs remains thick, then you need to add an egg.

After thoroughly mixing all the components, you should have a fairly viscous base.

The process of forming custard products

After the choux pastry for eclairs, photos of which you can see in this article, is well mixed, you can safely begin to shape the products. To do this, you need to take a large sheet, line it with baking paper, and then lay out the base using a regular tablespoon. At the same time, it is not necessary to ensure that you get identical and even balls. After all, under the influence of heat treatment, they will still rise and become beautiful.

Baking eclairs in the oven

The presented recipe for choux pastry for eclairs can be used not only to make delicious and beautiful cakes, but also to prepare aromatic snacks.

Having formed the products, the baking sheet should be immediately placed in the preheated oven. It is recommended to bake them for 25-30 minutes at a temperature of 180 degrees. It should be noted that during such heat treatment it is extremely undesirable to open the oven lid. If you neglect this advice, then all the products may simply settle and remain dull inside.

After the dough has been baked properly, it must be carefully removed from the baking paper and cooled completely. In the future, the products should be used for their intended purpose.

Choux pastry for eclairs: cooking at home together

We talked above about how to make such a base on a kitchen stove. However, you can cook eclairs in a slow cooker. For this we need:

  • settled, filtered water - 180 ml;
  • high-grade flour - 230 g;
  • large village eggs - 4 pcs.;
  • not too coarse iodized salt - ½ small spoon;
  • unsalted butter as fresh as possible - about 80 g.

Preparing custard base in a slow cooker

Eclairs made from choux pastry always turn out very tender and tasty. To make these cakes, you don't have to put in much effort. After all, they are prepared quite easily and simply.

The principle of creating choux pastry in a multicooker is almost the same as presented above. But if you don’t know how to operate such a device, we’ll tell you about it right now.

So, pour all the filtered water into the multicooker bowl, add salt and add the freshest possible butter. After turning on the baking mode, you need to wait until the cooking fat has melted and all the products have boiled. Next, add light flour to the seething oily mass and mix everything thoroughly until a homogeneous lump is formed. It should be placed in a deep bowl and left aside for a while.

After the base has cooled slightly, you need to break the village eggs one by one. As a result of mixing these components, you should form a viscous mass that comes off well if you lift it with a spoon.

The process of forming and baking products in the oven

How should you properly bake choux pastry for eclairs? The slow cooker recipe does not recommend using this mentioned device. This is not due to the fact that the base will not cook well in it, but because you can only fit a few products in one container.

So, taking a large baking sheet, you need to line it with baking paper. Next, you need to take the viscous choux dough into a culinary syringe and squeeze it out in the form of a thick strip 8-10 centimeters long.

Having formed the eclairs, they should be placed in the oven, which must be preheated to a temperature of 180 degrees. The dough needs to be baked for about half an hour. During this time it should rise well and lightly brown.

How to use baked goods in cooking?

As mentioned above, choux pastry eclairs can be used to make delicious sweet cakes and savory snacks.

For the first course, it is advisable to use oblong products, which must be slightly cut in the side. Through the resulting hole, you can introduce any cream into the eclair using a culinary syringe. So, an ideal option would be a protein or custard filling, which is very often used to prepare various cakes.

After all the cakes are properly formed, they must be decorated using powdered sugar, icing made from cocoa powder or melted chocolate. It is recommended to serve the finished cakes to the table with tea.

As for salty snacks, it is better to take spherical baked goods for them. They should be cut in half so that you end up with some kind of baskets. In the future, they can be filled with black or red caviar, crab stick salad, mayonnaise mixed with garlic, cheese and herbs and other ingredients.

Let's sum it up

Now you know how you can make your own choux pastry using simple and very affordable products. As you dare to note, there is nothing complicated about this.

Thus, if you want to make a delicious dessert or a hearty snack at home, then you can safely use one of the above recipes.

Hi guys!

Who doesn't love eclairs?? I think there are no fools. Everyone loves these ingenious custard cakes with a thin shell, airy cream and chocolate icing.

In the classic version, French eclairs are filled with custard.

And I’m still trying to remember what those iconic custard pies were sold with: it seems to me that they were mostly with Charlotte butter cream, right?

But I remember for sure that I always had too much of this filling and was too fatty. What I liked most was the shell itself. I will say even more, now I take more pleasure in “cleaning up” the dummies immediately from the baking sheet than in ready-made eclairs with filling.

Therefore, today I will suggest you to prepare a modernized and lighter version of eclairs: with mascarpone, cream and strawberries.

It tastes very similar to those Soviet custard pies, but these ones are much lighter and airier.

But the filling is a matter of taste, of course. The main thing is us Let's look at it in detail how to prepare the perfect choux pastry for eclairs, and also learn all the nuances of baking and filling eclairs.

In general, today’s article is brilliant! Here we put together the entire process of making eclairs from A to Z: starting with choux pastry and ending with two main types of coating. Meanwhile I'll give you as many as 3 filling options to choose from.

If you have symptoms of perfectionism and are looking for perfectly smooth eclairs without tears or cracks, then you need to move to the next level: with a description of all possible errors and a preparation mechanism worked out to the smallest detail.

Now eclairs, along with, are experiencing their second youth. All the pastry chefs in the world compete like crazy for the smoothest, hollowest and most original eclairs. How and what they are not decorated with now.

Here are just a few examples from Tal Spiegel, a pastry chef obsessed with desserts and shoes:

So where to start?

Choux pastry recipe

First, let's write down the list of ingredients for the choux pastry. Despite its sophistication and genius, the composition of the choux pastry for eclairs is incredibly simple and short.

Required Products:

  • water - 200 ml
  • butter - 100 gr.
  • sugar - 5 gr.
  • salt - 1 pinch
  • flour - 130 gr.
  • eggs, room temperature - 210 gr. (≈4 pcs.)

Cooking method:


In the meantime, while the eclairs are cooling, I’ll tell you about mascarpone cream and give you a couple more recipes for my favorite fillings for eclairs.

3 recipes for eclair cream

Cream with mascarpone

Let's take the following products:

  • heavy cream 33-35%, cold - 200 gr.
  • mascarpone cheese, cold - 200 gr.
  • powdered sugar - 80 gr.
  • vanilla extract - 1 tsp.

additionally:

  • any fruit or berry puree - 70 gr.

Recipe:

  1. Cool the mixer bowl and beaters for 2-3 minutes. This will make the cream whip faster.
  2. Whip the cream to stiff peaks.

    Be careful not to over-whip the cream, otherwise it will separate. Stop the mixer periodically and look at the consistency: if the cream holds its shape and does not fall off, then the whipped cream is ready.

  3. Separately, thoroughly mix the mascarpone with powdered sugar and vanilla until smooth (+ fruit puree if desired).
  4. We transfer the cream into the mascarpone and carefully mix the two masses with a spatula using folding movements from bottom to top.

    Do not stir for too long, otherwise the cream may curdle.

  5. We transfer the finished cream into a pastry bag with the thinnest tip you have, and fill the eclairs on both sides, making holes on the sides or bottom of the eclair with the same tip or the back of a teaspoon.

If you don't want to bother with piping bags, you can just make custard "sandwiches," as my husband says. To do this, cut the eclairs lengthwise to about the middle and use a regular spoon to fill the cakes with cream.

Vanilla custard

For it we will need:

  • milk - 500 gr.
  • sugar - 120 gr.
  • natural vanilla – 1 pod or vanilla extract - 1 tsp.
  • eggs - 50 gr. (≈1 pcs.)
  • yolk - 40 gr. (≈2 pcs.)
  • corn starch - 60 gr.

additionally (for a more airy cream):

  • heavy cream 33-36%, cold - 150 gr.
  1. Pour milk into a saucepan and add ½ part sugar (60 gr.) (Sugar will prevent the milk from burning). Cut the vanilla bean in half lengthwise and scrape out the seeds with a knife. Place the vanilla pod along with the seeds in a saucepan with milk and place it over moderate heat. Bring the milk to a boil.
  2. While the milk is heating, in a separate bowl, whisk the egg, yolks, and remaining 60 grams. sugar and starch until a homogeneous mass is formed.
  3. When the milk begins to boil, reduce the heat to low and remove the pan from the heat. Remove the vanilla stick, pour about 1/3 of the milk into the bowl with the egg mixture, stirring vigorously.
  4. Pour the resulting mixture back into the pan with milk and quickly stir with a whisk.
  5. Return the pan to low heat and cook until a thick, homogeneous cream without lumps forms. It will take 1-2 minutes, no more.
  6. After the cream has thickened, remove the pan from the heat, cover with cling film so that the film adheres closely to the surface of the cream (otherwise an unpleasant crust will form) and leave until completely cooled.
  7. Before filling the eclairs with custard, mix it well with a whisk.
  8. For a more airy version, add whipped cream to the cooled custard, after mixing it first (I described how to whip cream in the previous recipe for cream with mascarpone).

Chocolate custard for eclairs

Modern eclairs are often prepared with chocolate cream. Let's cook that too.

Ingredients:

  • custard - 500 gr. (recipe above⇑)
  • dark chocolate - 150 gr.

Preparation:

  1. Prepare the custard according to the recipe indicated above (do not add vanilla).
  2. Add finely chopped chocolate to the just prepared cream and mix thoroughly with a whisk until the chocolate is completely dissolved.
  3. Cool the chocolate cream by covering it tightly with cling film.
  4. Stir with a whisk before use.

You can also mix whipped cream into the chocolate cream, as in the previous recipe. The eclair in the next photo is filled with exactly this cream.

Glaze recipe

Previously, our glaze for eclairs was made from regular fudge sugar with cocoa. It was wonderful. When bitten, the glaze crunched slightly and had a unique grainy structure. I really liked her.

But we won’t make lipstick. With such a wide selection of quality chocolate, it is no longer relevant.

We will prepare the simplest frosting from cream and chocolate.

For the glaze, prepare:

  • heavy cream, 33-36% - 100 gr.
  • dark chocolate - 100 gr.

Preparation:

  1. Bring the cream to a boil over moderate heat.
  2. Cut the chocolate into small pieces and pour in hot cream.
  3. Mix thoroughly with a spatula until a homogeneous glossy glaze is obtained.
  4. Cool the glaze slightly before applying.
  5. Dip the filled eclairs into the glaze halfway through and leave to harden.

As you can see, this time I have eclairs without glaze. I decorated them on top with the same mascarpone cream as inside and added slices of strawberries and caramelized nuts.

It turned out incredibly tasty.

And finally, so that you are fully warned and armed, I will give you one more, fashionable recipe for coating eclairs, called craquelin.

It is widely used by confectioners all over the world. It cooks quickly, looks impressive, and you can always have a spare in the freezer. So, here's the recipe.

Craquelin for covering eclairs

Required Products:

  • butter - 100 gr.
  • flour - 120 gr.
  • sugar (white or brown) - 120 gr.
  1. Mix all ingredients in a mixer or blender for literally 30 seconds.
  2. Quickly collect the resulting dough into a ball and roll it into a thin layer 1-2 mm thick between two sheets of parchment paper.
  3. Place the dough in the freezer for 30 minutes.
  4. Cut out rectangles from the dough corresponding to the size of the eclairs. Before baking, cover each eclair with a strip of craquelin and bake.

These eclairs no longer need to be covered with glaze; they are amazing on their own.

For the chocolate craquelin subtract 20 grams. flour and replace them with 20 gr. cocoa.

And by adding food coloring, you can get an even more interesting result))

With this I'm leaving...

Prepare your eclairs and don’t forget to share your impressions in the comments.

Thanks to all!

Good luck, love and patience.

Good afternoon, today I made an article that will help a BEGINNING housewife make perfect custard eclairs or cakes the first time. I will tell you how to properly make choux pastry according to the recipe.

Choux pastry has a very simple recipe (the simplest of all there can be).

But- despite the simplicity of the recipe - if you don't know 7 important rules you may not succeed. This is exactly what happened to me: I threw my first custard eclairs into the trash (they didn’t rise, didn’t swell, lay on the baking sheet like dead flat cakes - then I actually burst into tears).

And when the wounds on my sensitive culinary soul healed, I, with new strength and faith in success, began to scour forums and articles and eventually found THAT INFORMATION that is not often written in choux pastry recipes. But without which it is impossible to bake proper plump eclairs and profiteroles.

So that everything works out for you FROM THE FIRST EXPERIENCE.

So... let's start in order.

What is choux pastry?

This is a dough that, when baked, gives an airy, tender, crispy bun. with EMPTINITY inside.

Air bubbles inside these buns come from that the dough contains a lot of water. In a hot oven, the water begins to actively evaporate, and the oil included in the dough does not allow air to pass freely through the pores of the dough, and The water vapor pressure from inside the bun inflates it like a balloon.

And this very emptiness in the custard ball-eclair or cake is filled with a variety of fillings: condensed milk, cream, curd paste, fruit jam.

Even the most novice cook can make choux pastry. But for this he will need not just a recipe.

But also some important nuances of baking, without knowledge of which custard buns or profiteroles may not turn out as airy as you want.

Now you will find out all the secrets of choux pastry...

And then you can bake delicious profiteroles with chocolate (first photo) and cheesecakes with raspberries (second photo).


So let's make this choux pastry. And we will reveal all its secrets.

  • First I will give you the recipe (classic step by step choux pastry recipe)
  • And then I will explain in great detail WHAT MISTAKES CANNOT BE MADE in the actual work of preparing this dough.

Choux pastry recipe..

(proportions for 40 small buns)

  • 1 glass water + 100g butter - melt.
  • Without removing from the heat, add the sifted flour ( 1 glass, that is 160 grams)
  • Brew this flour in hot water with butter (stirring with a spoon or mixer)
  • Add eggs 3-4 pieces. And knead again.
  • Spread the dough with a spoon or pastry syringe onto a greased baking sheet and bake.

IT'S SIMPLE.

But only for those. who knows BASIC RULES FOR PREPARING THIS TEST.

Important Rules –

for the choux pastry recipe.

Let's now go through our recipe - step by step - and understand each rule.

At first everything is simple...

Pour water into a saucepan... put oil in it and bring it all to a boil.

RULE ONE – don’t let the water boil for too long...

Sometimes it happens that your water contains oil it's already boiling... and you got distracted and she continues to gurgle b...

Because of this, she may partially evaporate from boiling... and liquid in the pan will become smaller. And the proportions of dry and liquid will be disrupted. The result will be a choux pastry thicker than necessary.

RULE TWO – flour should brew instantly...

While the liquid is heating up, we will prepare the “flour landing”. Precisely “landing” - because an airborne landing is always instant and lightning fast. This is what should happen with our flour.

The first time I made choux pastry, I made the mistake of pouring the flour out of the glass too slowly. Because it really slowly pours out of the glass.

Have to do differently.

  • Take a sheet of paper and fold it in half. To have a fold line.
  • Pour our (already sifted) flour onto this sheet.
  • To this flour - add sugar (for sweet dough) ... or salt (for salty dough).
  • And when the mixture of water and oil boils in our pan, reduce the heat... and...
  • We take our sheet - by the edges, so that it bent in the fold line, and all the flour was ready to be instantly poured from the sheet.
  • We bring the sheet with flour to the pan - in the second hand immediately take a spoon(wooden spatula...or mixer)
  • Pour flour into boiling oil water - in one motion - noise and immediately ( at the same second) stir quickly, quickly (throw the sheet aside, grab the handle of the pan with one hand and quickly stir all the flour into the water.

The brewed flour needs to be COOKED thoroughly.

Quickly sprinkled flour should boil down. This takes time. Add flour, mix it with boiling water and without removing the pan from the heat (unless the heat is reduced) – knead it directly in the pan. Then we spread it with a spoon on the bottom of the pan - then we collect it in something - then we spread it again - again in something. To make the dough boiled from all sides. After 2 minutes it will be thoroughly cooked.

And it will become a soft, homogeneous lump.

RULE THREE – the temperature of the choux pastry and the size of the eggs matter.

Now, after the flour has brewed and the pan has been removed from the heat, you need to beat in the eggs. But not at once– the dough should not be very hot (so that the eggs do not bake in it) – it is better to stick your finger into the choux pastry: if the temperature is tolerable for you, then the eggs will not “burn”.

If the dough It's going to cool down completely before adding eggs - this is also bad. Then it turns out slimy. And then we will no longer be able to bring it to a meaty-creamy texture.

It may turn out that the size of the eggs will disturb the proportion of liquid/dryness, and the dough will turn out to be too liquid.

Therefore, we beat the eggs into a separate bowl. And beat it there.

And then we start add the egg mixture little by little into choux pastry.

Added and stirred. Added and stirred and kneaded...

Until the dough becomes we need consistency (that is, sometimes some of the egg mixture is still in the mug... and the dough has already become as it should... which means there is no need to add more egg mixture - that's enough).

And here there is one more point. According to my observations, this is how it turns out. If you stir the choux pastry with a wooden spoon, more eggs are required. And if you use a mixer, then less. The fact is that the mixer stirs the dough too much and intensively, and from mixing it becomes more liquid and fluid, and therefore requires less eggs.

You will see for yourself when you will stop adding eggs to our choux pastry. You will see by consistency.

What does the CORRECT consistency of choux pastry look like?

The desired consistency looks like this: homogeneous shiny paste. which keeps its shape for some time. You yourself will already be able to see by the contents of your pan: here you are stirring the choux pastry with a spoon, and stain patterns in the pan (marks from stirring) How do the frozen ones hold their shape?(photo above).

Or you can check like this: I scoop the dough out of the pan with my finger, and if the scooped liquid piece retains its shape (like toothpaste on a toothbrush), dough tuft sticks out rises to the top and does not fall, which means the dough is as it should be.

Thanks to this property, the choux pastry, when placed on a baking sheet, completely retains its shape and pattern (if the syringe had a patterned nozzle).

And after baking, such an eclair will retain its patterned surface.

What to do if the dough turned out too thick or too runny?

When this happened to me, I naively decided that the thickness of the dough (in one direction or another) could be changed by adding eggs or flour.

But in fact, these innovations in the recipe will only ruin the entire dough. And it will have to be thrown away.

The problem needs to be solved this way.

If the dough is thick, then in a separate saucepan we make a little of the same dough, but more liquid (that is, we put a little more water according to the recipe - we boiled the flour - we added the eggs). And then this batter was mixed with our first too-thick batter.

If the dough is liquid, then we make a little of the same dough in a separate saucepan, but thicker. That is, we pour water and oil according to the recipe, add flour according to the recipe - knead and brew the flour. And we add this dough (which is still without eggs) to our first too liquid dough.

There is one more useful rule when placing dough on a baking sheet...

RULE FOUR - the baking sheet must be wet.

Spread a baking sheet for buns with a VERY THIN LAYER of butter (vegetable or butter) - a thick layer of butter will give a thick crust at the bottom, which will be difficult to tear off from the baking sheet.

Therefore, it is better to bake them on a silicone mat (it does not need to be lubricated with anything).

Be sure to spray the baking sheet generously with water. I just pour water on it and then shake the water off the pan. And small droplets remain clinging to the oil.

These very droplets will give us the necessary humidity inside the oven. And then our buns will rise more together.

How to place the choux pastry on a baking sheet.

Place the dough on a baking sheet

  • or a spoon (dipped in water).
  • or a pastry syringe with a large nozzle.
  • or through a regular plastic bag with a hole cut in it.
  • or roll up a bag of plain paper.

For profiteroles, it is better to use a spoon - you will get a perfect circle (if anything gets smeared, correct it with a wet finger). Or a wide nozzle without a pattern.

The choux pastry SHOULD BE APPLIED IN SMALL PORTIONS.

Round – no more than a teaspoon.

Long – no more than two teaspoons by volume.

Otherwise, it will not rise - too much dough is difficult to rise.

Distance between laid out portions choux pastry - should be at least 2 centimeters. After baking, eclairs laid out with a spoon will look like round, pot-bellied buns.

If the custard cakes are long, use a syringe. If the nozzle of the syringe is thin, then you can simply squeeze out several sausages next to each other (one on top of the other) and in the end we will get a sausage of the thickness we need.


RULE FIFTH - do not let the choux pastry lie on the baking sheet for a long time.

If the balls of choux pastry pressed onto a baking sheet are not immediately put into the oven, then the moisture will begin to evaporate from the dough, and on top of the dough a crust that we don’t need is formed. And then our eclairs (or profiteroles) will not rise.

RULE SIX – the oven must have hot humidity.

Preheat the oven up to a temperature of 180 degrees.

We put our baking sheet with custard eclairs and cakes.

And now let's create an additional steam for oven. To do this, pour some water into the bottom of the mug and plop it directly onto the hot bottom of the oven. Not on the flame itself, of course, otherwise it will go out, but on the hot walls or bottom of the oven. This way our custard profiteroles will definitely rise.

RULE SEVEN - do not open the oven (until they are baked).

You may ask, how do we know that they are already baked if we don’t open them and look.

Small choux buns or cakes are baked 20 minutes. Until a brown-golden crust appears.

If 20 minutes have passed, you opened the oven, and your profiteroles not finished yet(inflated but pale), that is, there is a possibility that in such a pale form they will fall off - deflate. Then you can do this...

When you look into the oven, Keep a cup ready with a small amount of water at the bottom. In the event that you see that the buns are still damp and you need to let them bake some more... we plop this water on the bottom of the oven (add it to the steamer) and quickly close the oven(without turning it off) - thereby we give the buns time to bake until golden brown and not fall due to our premature invasion of their steam bath.

That is…

While you were poking the buns with a match and assessing their degree of doneness, precious steam escaped from the oven. And we risk getting deflated eclairs along with it..

So we took a look... we decided that we weren’t baked yet... we splashed out some water and closed it...

This way our choux buns are less likely to deflate.

AFTER YOU HAVE DECIDED that the eclairs are already baked. We turn off the oven. We open it slightly, but do not immediately take out our custard buns. And let them rest and get used to the new temperature for 5 minutes.

These are the 7 rules - understanding that you will always MAKE YOUR DOUGH the right consistency and the right conditions for the perfect BLOATING of cakes or eclairs.

Let the choux pastry feel your LOVE, CARE and trust in the hands of a professional.))

Well, in our next article we will do SWAN cakes – made from choux pastry. Recipe for beginners.

Happy baking.

Olga Klishevskaya, especially for the site

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 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.

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.

This classic recipe will show you how to make homemade eclairs 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 make 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.

Find out more about how to cook other recipes.

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 regular 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. In order for all the filling ingredients to mix without unnecessary problems, the 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 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.

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 worsening allergies, you still shouldn’t give up your favorite confectionery product. 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 fudge for the eclair, the original recipe uses fondant. 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

Found an error in the text? Select it, press Ctrl + Enter and we will fix everything!

The family of choux pastry products is numerous, as befits a family with traditions. However, with all the variety of “representatives”, we most often encounter three main ones - profiteroles, shu and eclairs. All of these hollow buns have the same base - a dough that is made by boiling water, butter and flour and then adding eggs to it. This technology makes it possible to provide the products with a durable shell, which, inflating due to evaporating moisture (the water content in choux pastry is quite high), remains intact thanks to the eggs.

However, there are differences in the general cooking technology.

PROFITROLES
- These are small round buns with a diameter of up to 5 centimeters. Their name comes from the French word “profit”, which means “profit, benefit”. And this is quite logical: when inflated, the product significantly increases in volume and, thereby, visually deceiving the mind, still brings in “income”. Traditionally, profiteroles are filled with fillings - both sweet and non-sweet. To make them more attractive, they are covered with glaze or sprinkled with one or another crumb.

SHU
- miniature buns that are often served with soups, stews, and gravies instead of bread. Shape – round, diameter – up to 2 centimeters. Due to its miniature size, shu is rarely filled with fillings.

ECLAIRS
Translated from French, the word “eclair” means “lightning” - there is a version that this name was given to these cakes for their ability to quickly increase in size. Eclairs are easy to recognize due to their elongated shape. These are also products made from choux pastry, but baked in the form of sticks with an average length of 10 centimeters. The traditional filling is sweet. Eclairs are always covered with glaze on top, sometimes sprinkled with nuts, waffle crumbs and other sweet additives.

Choux pastry for eclairs. Eclair recipe

Using this recipe, you can prepare products that can be easily stored for up to three days in a tightly tied bag and up to three months in an airtight package in the freezer. If you bake the eclair preparations in advance, you will always have at hand a fairly quick version of a great dessert - homemade, stylish and tasty.

Ingredients for the dough recipe

  • 250 ml water;
  • 100 g butter;
  • 200 g flour;
  • 4 eggs;
  • a pinch of salt

How to prepare the correct choux pastry for eclairs

    WHAT EGGS SHOULD BE. To prepare the perfect dough for eclairs, the eggs must be at room temperature - remove them from the refrigerator 2-3 hours before starting work. WATER BATH MODE. First of all, we look for two pans of a suitable size - the smaller one should be firmly located in the larger one and be of sufficient volume to accommodate a portion of choux pastry. So, fill a large saucepan with water to about 2/3 of its volume, place it on the stove and turn on the gas. Pour 250 ml of water into a smaller saucepan and cut the butter into cubes. Add a little salt and place in a large saucepan.

    PROCESS. In a water bath, let the butter melt completely, the water and butter boil, bubble, then immediately add all the flour, without removing the pan from the water. Knead vigorously - the flour should be all combined with water and oil, there should be no lumps.

    WHAT TO KNEAD. It is most convenient to work with a wooden spatula, however, be prepared for the fact that this manipulation will require a certain application of physical strength from you. If you can't handle some effort, you can use a mixer - the downside is that its whisks, when stirring the flour, break the mixture into small lumps that scatter throughout the kitchen. If this moment does not bother you, feel free to neglect the pleasure that you can get from manual work - use the services of mechanized assistants.

    INTRODUCING EGGS. Now you need to add eggs to the brewed flour mixture. This is done strictly with one egg at a time, and the dough is kneaded each time until perfectly homogeneous. To make your task a little easier, you can beat the eggs into a separate bowl and mix - do not beat, but just mix the whites with the yolk. After this, the egg mass should be added to the dough in portions and - don’t forget! – Stir each time until completely homogeneous.

    CONSISTENCY OF READY DOUGH. The finished dough will not be thick and at the same time not liquid. It will stretch behind the spoon and blur slightly when you try to give it one shape or another.

    Preparing eclairs (forming and baking stage)

    The next stage is working with a pastry bag. If in the case of profiteroles you can get by with an ordinary tablespoon, placing the dough in small pieces on a baking sheet and giving them a round shape, then this option will not work with eclairs. These cakes require an even oblong shape, which is almost impossible to achieve without a pastry bag. However, in the absence of a bag, you can use a regular plastic bag. It is worth keeping in mind that it must be very strong - the dough can easily find a loophole and tear its walls. Nothing irreparable, of course, will happen, but there is also nothing pleasant in the process of searching for another package and transferring dough from one “container” to another.

    So, put the dough in a pastry bag and place sticks 5-7 centimeters long on a baking sheet, leaving sufficient distance between them (do not forget that the dough increases significantly in volume during the baking process).

    Place the baking sheet in the oven, preheated to 200 degrees and bake for 10 minutes, then reduce the temperature to 180 degrees and bake for another 20 minutes. Do not open the oven door - the cakes may settle.

    After the specified time, we check the eclairs for readiness - the dough should be evenly golden, dry on all sides and make a dull sound when tapped.

    Before filling the eclairs with filling, you need to wait until the dough has cooled completely. If you are going to store the products in the freezer, they should also be completely cooled before packing.

    How to fill with filling? You can do it in two ways. The first is to cut the eclair in half, fill the hollow part with filling and connect the halves. The second is to fill with cream without destroying the integrity of the eclairs, like profiteroles. To do this, make a neat hole and press the cream into it using a pastry bag.

    But that's not all. The final touch is decorating the eclair with glaze. But we got ahead of ourselves. We’ll talk about how to prepare the cream and what kind of glaze it might be when we’re done with the dough for the eclairs. But this question still holds intrigue.

How to make eclairs with whole grain flour

The general principle of preparing dough for eclairs with whole grain flour is the same as in the classic version. The finished products are denser, “stricter” and more restrained in taste. The presence of whole grain flour in this recipe is also interesting from the point of view of the concept of healthy eating.

INGREDIENTS:

  • 100 g whole grain wheat flour;
  • 200 ml water;
  • a pinch of salt;
  • 2 eggs;
  • 2 tbsp. l. vegetable oil.

Turn on the oven so that it heats up to 200 degrees.

We prepare the dough more simply - without a water bath: pour water and oil into a saucepan, add salt, bring to a boil. Reduce the heat and pour out all the flour. Stir well until smooth – without removing the pan from the heat.

Turn off the heat, let the brewed mixture cool slightly and add the eggs one at a time, after each one knead the dough until completely smooth. The dough will be viscous, not thick.

We transfer it into a pastry bag or syringe and place strips 5-7 cm long on a baking sheet. Bake for about 30 minutes, the finished eclairs should be evenly brownish and make a dull sound when tapped on the bottom.

Eclairs - recipe made from rye flour

Choux pastry with the addition of rye flour is used primarily for making profiteroles, which are planned to be filled with unsweetened cream. However, it can also be very interesting for eclairs in the dessert version - the products turn out to be sour in taste and even a little rough. Such eclairs will sound good in the company of mascarpone-based creams, curd mass with prunes and any other “cheese” options.

INGREDIENTS:

  • 100 g whole grain rye flour;
  • 200 ml water;
  • a pinch of salt;
  • 2 eggs;
  • 2 tbsp. l. vegetable oil.

We prepare the dough for eclairs with rye flour in the same way as the version described above with whole grain flour - preheat the oven, brew the flour with butter, water and salt in a saucepan, remove from heat, let cool for a couple of minutes, then stir in the eggs, transfer the dough to the pastry case bag and place on a baking sheet. Bake until done, fill with cream after it has cooled completely. Decorate with glaze.

Eclairs with a crispy shortcrust pastry cap

This is perhaps the richest, most festive and elegant version of eclairs - the choux pastry is carefully covered with a strip of shortcrust pastry before baking, and then put into the oven. The result is a hollow, soft product with an amazing crispy crust on top. The option is somewhat labor-intensive, however, the end result is definitely worth the effort.

Ingredients for shortcrust pastry:

  • 100 g butter;
  • 125 g sugar;
  • 125 g flour;
  • a pinch of salt.

Ingredients for choux pastry:

  • 100 g milk;
  • 120 g flour;
  • a pinch of salt;
  • 80 g butter;
  • 4 eggs.

Prepare shortbread dough - chop chilled butter with sugar, salt and flour, collect the resulting crumbs into a ball, place on a sheet of cling film, cover with a second sheet and roll out into a layer about 10-12 cm wide. Place in the refrigerator for about 1 hour, then then remove the top layer of film and cut the dough into rectangles measuring approximately 12x2 cm. Put it in the refrigerator again for 1 hour.

Recipe for homemade eclairs made from shortcrust pastry

Turn on the oven to warm up to 180 degrees.

We take two pans that will fit comfortably into one another. Fill the larger one 2/3 with water and put it on the fire. Place milk, salt and butter in the smaller one and place in a larger saucepan. After boiling, add flour and stir vigorously until smooth. Remove from heat, wait a few minutes for it to cool slightly, then add the eggs one at a time. The dough will turn out thinner than regular choux pastry, and that’s how it should be.

Place the dough in a pastry bag and place sticks up to 10 cm long on a baking sheet. Carefully cover each strip of choux pastry with a strip of shortcrust pastry. Place the baking sheet in the oven and bake for 10 minutes without touching, then open the oven door 2-3 mm, releasing steam, and cook in this way for about 30 minutes - the cakes should turn out golden, dry and very pretty. Transfer them to a wire rack and wait until they are completely cool before filling with cream.

Fillings for eclairs

Depending on your taste preferences, eclairs can be filled with almost any cream. To understand which option seems best to you, you just need to cook and try.

Classic custard for eclairs

The classic version of custard involves mixing a milk-egg mass, thickened with flour or starch, with butter. However, if you need a more dietary option, you can simply omit the butter from the recipe.

The main difficulty in making custard is to get a smooth mass without a single lump. However, don’t let this moment scare you - even if you don’t succeed in preparing the perfect cream the first time, you can always correct the situation using an immersion blender or a regular sieve.

INGREDIENTS:

  • 500 ml milk;
  • 200 g butter;
  • 1 cup of sugar:
  • 2 tbsp. l. flour;
  • 1 egg;
  • any flavoring to taste.

Bring the milk to a boil, set aside. In a separate saucepan with a thick bottom, mix sugar, flour, add the egg, and grind thoroughly. Strain the milk into the resulting mass in small portions and stir until smooth. Place on the stove, low heat. With constant stirring, we bring the cream to a puffing state - if everything is done correctly, it will not boil, it will just “puff”. Remove from heat, add a little flavoring if desired - vanilla, lemon essence, a couple of spoons of rum or cognac. After cooling completely, beat the cream with softened butter. Ready.

Light curd cream for eclairs

This is far from a classic cream for eclairs, however, it is very successful - the fresh-tasting choux pastry goes well with the rich taste of cottage cheese.

INGREDIENTS:

  • 200 g fat cottage cheese;
  • 100 ml whipping cream (fat content not less than 33%);
  • 2/3 cup powdered sugar.

Whip the cream into a stiff, stable foam, and finally add half the powdered sugar. Grind the cottage cheese through a fine sieve twice and mix with the remaining powdered sugar. If desired, use a blender instead of a sieve. Mix cream with cottage cheese. You can fill eclairs.

Classic cream - no surprises. The taste is moderately chocolatey; lovers will certainly appreciate it.

INGREDIENTS:

  • 200 g butter;
  • 1/2 can of condensed milk;
  • 3 full tbsp. l. cocoa.

Place softened butter in a bowl and pour in condensed milk. Beat the cream until it becomes smooth and shiny, add cocoa, mix again. If desired, you can add a tablespoon of cognac or other aromatic alcohol to the cream. Can be used.

Pistachio cream

Nuts are always a winner when it comes to desserts. If you have a handful of pistachios, the solution immediately becomes ingenious - the cream turns out to be incredibly interesting, original, and unusual.

INGREDIENTS:

  • 350 ml milk;
  • 2 tbsp. l. corn starch;
  • 100 g sugar;
  • 100 g peeled chopped pistachios;
  • 100 g butter;
  • 150 g heavy cream for whipping.

Take a couple of spoons of milk and mix with starch. Stir the rest of the milk with sugar and bring to a boil. Add the starch mixture in a thin stream, stirring constantly. Bring the cream to a “puffing” state, turn off the heat. After cooling completely, beat the mixture with softened butter, then mix with nuts. Separately, whip the cream and mix with the milk-starch mixture. The cream is ready.

Cream based on Italian meringue

Light, delicate, weightless - this cream is ideal if your task is to prepare the most exquisite eclairs you have ever prepared.

INGREDIENTS:

  • 2 squirrels;
  • 130 g sugar;
  • 40 ml water.

Mix sugar with water, bring the syrup to a boil, reduce heat and cook until caramel threads appear (syrup temperature - 121 degrees). At the same time, beat the whites - when the mass becomes airy, but not stable or elastic, begin to gradually pour in the syrup in a thin stream, while the mixer operates as before, it should be turned off only after the cream becomes shiny, dense, and elastic. If desired, it can be mixed with flavorings or cocoa. Get started.

Glazes for eclairs

Ready-made eclairs can be served simply by filling them with cream of your choice, however, the cakes will take on a finished look if you cover them with icing on top. In addition, you can sprinkle ground nuts, poppy seeds, sunflower seeds, flax seeds, and sesame seeds on top of the glaze. The waffle crumbs also look interesting.

Lemon glaze

INGREDIENTS:

  • 100 g powdered sugar;
  • 2 tbsp. l. lemon juice.

Mix powdered sugar with lemon juice and use the finished glaze immediately.

Chocolate ganache

INGREDIENTS:

  • 50 ml cream;
  • 100 g chocolate.

Mix cream and chocolate and bring mixture over low heat until smooth. Cover immediately.

White chocolate frosting

INGREDIENTS:

  • 200 g white chocolate;
  • 20 g butter;
  • 2 tbsp. l. milk.

Mix all the ingredients, put on the fire, stirring constantly until smooth. Cover the eclairs immediately.

That's all, there is essentially nothing complicated in the secret art of making eclairs. A little effort, a little experience, just a little diligence - and you will have wonderful cakes on your table, prepared with your own hands.

By the way, did you know that June 23rd is Chocolate Eclair Day? Let June 23rd happen often in your life!