How to decorate eclairs. Eclairs and profiteroles at home

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Eclair, a choux pastry filled with cream and topped with icing, is one of the most popular French desserts.

Translated from French, “eclair” means “lightning”, “flash”. And all because this cake is very quick to prepare and requires very few ingredients. And if you use various fillings, then you can make many different desserts with a unique taste from custard cakes.

You will be delighted with the crispy eclairs with a delicate filling. It’s not for nothing that they came up with the idea of celebrating Chocolate Eclair Day according to an unofficial tradition on June 22.

You need to pour out the flour all at once and mix very quickly. Then it will not give lumps.
Eggs should be at room temperature. If you haven't had time to warm the eggs, rinse them with warm water.
Eggs need to be added one at a time, stirring constantly until the dough begins to stretch.
The number of eggs is determined by eye, because... eggs come in different sizes. The dough should not be too liquid. It should flow from the spatula like a stretching ribbon.
When making eclairs, it is better not to use a mixer. Then the dough will turn out to be too liquid and the eclairs will not hold their shape.
The dough should not be too liquid. As soon as it begins to stretch, immediately stop stirring in the eggs.
Bake eclairs in a well-heated oven at 220C. The first 15 minutes at 220, the next 10 minutes at 180C. Do not open the oven while baking. If you turn down the temperature early, the eclairs will fall. And if the temperature is not reduced, they will not bake well.
The eclairs need to be cooled before filling.
There are two ways to fill eclairs with filling. The first is to cut the top with a sharp thin knife and pipe a strip of filling with a pastry bag. The second is to make three holes on the side with a pastry bag tip, filling the eclair.

Read also Marshmallows and marshmallows. Recipe for the famous Belevskaya marshmallow

How to make dough for eclairs

Ingredients for 15-16 pieces

Choux pastry

Wheat flour - 65 g;
Egg - 2-3 eggs (about 130 g);
Butter - 50 g;
Water - 125 ml;
Salt – a pinch.

Preparation

Preheat the oven to 220C.
Pour water into a saucepan, add a pinch of salt and butter. Bring to a boil until the butter is completely dissolved. Remove the saucepan from the heat, add the flour sifted in advance and stir with a wooden spatula. Return the saucepan to the stove and dry the dough over medium heat, stirring with a spatula, for 2-3 minutes. Remove from heat and cool the dough in another bowl for about 5 minutes.
In a separate bowl, beat the eggs with a whisk or fork until smooth.
Add eggs to the cooled dough in small portions and mix well with a spatula each time until smooth. The dough should be smooth and slowly fall off the spatula like a stretchy ribbon. If the dough falls off the spatula in a lump, you need to add a little more egg, beaten in a separate bowl.
Once the dough has reached the desired consistency, transfer it to a pastry bag fitted with a toothed or round tip. If you don’t have a pastry bag, use a regular plastic bag, cutting a corner with a diameter of 10-13 mm.
On a baking sheet covered with parchment paper, place strips of dough 11 - 13 cm long at a distance of 10 cm from each other. Don't worry, the dough will spread slightly on the paper and lose its shape. But if you don't open the oven when baking the eclairs, they will rise perfectly and become fluffy. Place the baking sheet in an oven preheated to 220C. Bake the eclairs for 15 minutes without opening the oven!!!, then reduce the temperature to 180C and bake for another 10 minutes. Cool the finished eclairs on a wire rack.

Options for fillings and glazes for eclairs

Vanilla custard

Milk – 200 ml;
Vanilla pod – 1 pc;
Large egg yolk – 3 pcs;
Sugar – 50 g;
Sifted corn starch – 30 g;
Butter at room temperature – 20 g.

Cut the vanilla pod in half lengthwise and remove the seeds. Place in a saucepan and add milk. Bring to a boil over medium heat.
Turn off the heat, cover and leave for 1 hour.
After an hour, remove the pod and heat the milk again.
In a separate bowl, whisk the yolks, sugar and cornstarch.
Pour the hot milk into the egg mixture in a thin stream, whisking constantly. When the mixture is smooth, pour back into the pan.
Bring to a boil over low heat, stirring constantly with a whisk. After boiling, stir until thickened, about 3-5 minutes.
Remove from heat and pass the mixture through a sieve. Add butter little by little, stirring until smooth.
Cool in a water bath so that a film does not form.

Chocolate custard (shown in photo)

Milk - 250 ml;
Large egg yolk - 2 pcs;
Sugar - 35 g;
Corn starch - 1.5 tbsp;
Dark chocolate - 100 g;
Butter at room temperature - 20 g.

Melt the chocolate in a water bath.
Bring milk to a boil in a saucepan.
In another bowl, lightly whisk the yolks, sugar and cornstarch.
As the milk boils, pour it in a thin stream into the yolks, whisking constantly. Strain the mixture through a sieve back into the pan. Bring to a boil over low heat, stirring constantly with a whisk. Once it boils, whisk for another 2 minutes and then pour in the melted chocolate. Stir until combined and remove from heat.
Add butter and mix well. Cool, stirring constantly.

Butter cream

Cream 33% – 500 ml
Powdered sugar – 5-6 tbsp.

Whip the cream with powdered sugar until fluffy.

Mascarpone cream with cream

Mascarpone cream cheese - 250 g;
Cream 33% - 200 ml;
Powdered sugar – 4-5 tbsp;
Vanilla sugar – 1 tsp;

Whisk the mascarpone with half the powdered sugar in a bowl.
In a separate bowl, beat the well-chilled cream with the second half of the powdered sugar and vanilla sugar.
Gently fold together the whipped cream and cheese, adding a little mascarpone to the cream.

Curd cream

Greek cottage cheese 9% or other soft – 400 g;
Cream 33% - 200 ml;
Powdered sugar – 8 tbsp.

In a deep bowl, beat the cream until fluffy.
Add cottage cheese in small portions, continuing to beat the mixture. The mass should not drain or spread.
Add sugar and beat a little.

Protein cream

Protein – 4 pcs;
Sugar – 180 g;
Lemon juice – 2 tbsp;
Water – 100 ml;
Salt - a pinch.

Beat cold whites until stiff peaks form. If you turn the bowl over, the protein mass will remain inside. The utensils for beating egg whites and the mixer whisks must be clean and dry.
Boil the syrup. Pour water into the saucepan. Add sugar, stir and bring to a boil. Cook over medium heat until the syrup begins to change color and thicken. The result is a light caramel color. The syrup will take about 30-35 minutes to prepare. It’s easy to check if the syrup is ready: pour a drop of syrup into cold water and wait a few seconds until the syrup cools. If you can form a transparent soft ball, the syrup is ready.
A few minutes before the syrup is ready (about 3-5 minutes), start whipping the whites with a pinch of salt. Beat the whites to strong, stable peaks. If you turn the bowl of squirrels over, the squirrels will not move.
Combine syrup with whipped egg whites. To do this, pour the hot syrup into the egg whites in a thin stream and continue beating without stopping. Add lemon juice and continue whisking for about 10 minutes. The volume of the cream will increase, the mass will become thick and shiny.

What are your favorite childhood cakes? I am sure that the majority will answer: eclairs! Of course, who doesn't like light, crispy cakes with a delicate cream inside, covered with shiny icing? Yummy, and that’s all!

Eclairs are French pastries that have been widely known throughout the world since the late nineteenth century. They are elongated choux pastry pies with light cream inside.

Ideal eclairs should be smooth, even and uniform, with a length of 10 to 14 cm.

Many people do not dare to cook them at home, but prefer to buy ready-made ones in the store. It seems that such a delicious dessert must have a complex, multi-step recipe with a long list of ingredients. But in reality it turns out to be just the opposite.

The ingredients are very affordable and can be found in any refrigerator, and the preparation method is quite simple if you strictly follow the instructions. Believe in yourself and definitely try to cook. I think the result will exceed all your expectations!

Basic rules for preparing dough for eclairs

Proper eclairs are made only from choux pastry. What is it really? The basic principle is that a mixture of flour, butter and water is “brewed” and then, after cooling slightly, the eggs are added. The result is a sticky, thick dough that does not spread, so to speak, holds its shape.

The increase in dough volume occurs due to the formation of steam inside the eclairs during baking at high temperatures.

Proper cakes do not tear because they are made only from dense, strong dough.

Classic recipe

Ingredients:

water - 250 ml;
butter - 100 g;
flour - 200 g;
eggs – 4 pieces;
salt.

Cooking time: 70 min.

Calorie content per 100 grams: 204 kcal.

Choux pastry recipe for eclairs step by step:

Choux pastry for eclairs: recipe according to GOST step by step

The recipe is designed to make 20 cakes. Please note that water for cooking must be measured in grams, and not, as usual, in milliliters.

Ingredients:

wheat flour – 200 g;
large chicken eggs - 5 pcs. (or 6 pieces of medium size);
butter – 100 g;
pure water – 180 g;
table salt - a pinch.

Cooking time: 1 hour. 10 min.

Calorie content per 100 grams: 210 kcal.

How to cook:

In a saucepan, bring a mixture of diced butter, water and salt to a boil;
Sift the flour thoroughly. It is advisable to do it a couple of times so that the baked goods are airy and fluffy;
Pour the flour into the pan and mix thoroughly with a spoon or spatula;
The dough will begin to brew and stick together into one lump. Let it brew thoroughly, continuing to stir quickly right on the burner;
Transfer to a bowl and let cool;
Beat eggs in a separate container;
Add them gradually to the dough, gently kneading it with a spatula or using a mixer;
Line a baking tray with baking paper;
Using a cooking bag or a regular plastic bag, squeeze the dough onto a baking sheet in the form of sticks about 12 cm long and 18 mm in diameter (you can also in the form of circles, then you will get round eclair balls);
Bake in a preheated oven first for 10 minutes at 220°C, then another 25 minutes at 180°C;
Prepare your favorite cream and fudge, fill and decorate the eclairs according to your own preferences.

How to prepare lean choux pastry for eclairs

If you adhere to a vegetarian diet and exclude animal fats from your diet, then this is not a reason to deny yourself such wonderful and tasty desserts as eclairs.

The following recipe is just for you: it does not contain eggs, milk or butter!

Ingredients:

2 stacks flour;
2 table. spoons of vegetable oil;
1 stack boiling water;
salt.

Cooking time: 65 minutes.

Calorie content per 100 grams: 198 kcal.

How to cook:

Mix flour with salt, fold it into a mound and make a depression in the middle;
Pour boiling water and vegetable oil into the center of the well;
Stir the dough slightly and leave to cool until warm;
Now you can knead it with your hands until it has a homogeneous consistency, this will take about 10 minutes;
Let the dough rest for 25 minutes;
Knead lightly again for a couple of minutes;
That's it, the lean dough for eclairs is ready, you can make cakes from it and bake them as usual.

How to make choux pastry for eclairs with milk and dry yeast

Choux pastry does not tolerate experiments with the composition and stages of preparation. However, you can try to prepare another time-tested variety of it. Here the water is replaced with milk and dry yeast, and the result is almost better.

Keep in mind when you start baking that milk gives the products a darker color.

Therefore, make sure that the rosy color of the eclairs does not confuse you, and that they are well baked.

Ingredients:

200 g of premium flour;
200 g cow's milk;
4 medium chicken eggs;
70 g plums. oils;
10 g dry yeast;
20 ml water;
salt and sugar - a pinch each.

Cooking time: 2 hours.

Calorie content per 100 grams: 285 kcal.

How to cook:

Boil the milk and pour it over the sifted flour;
Beat the resulting mixture with a mixer until smooth;
Melt butter;
Dissolve dry yeast in warm water and mix it with sugar, add to the custard mixture;
Beat the eggs thoroughly until a thick foam forms;
The eggs should be poured a little at a time into the main dough, stirring constantly;
Add salt, add oil and mix again until a viscous state of fatty sour cream;
It is better to let the dough rise for one hour, then shape it into sticks and bake for 30 minutes in a hot oven at 200°C.

How to form and what to bake eclairs from choux pastry

The easiest way to form eclairs is to use a piping bag. You can use a variety of attachments, especially beautiful eclairs are obtained using “round” or “open star” attachments with a diameter of 10-12 mm.

There is a little trick to quickly fill such a bag: you need to place it in a tall glass and straighten the edges. Then the dough will fill it evenly, without voids, and you won’t stain anything.

If you don’t have a cooking bag yet, then you can use a regular plastic bag, cutting off one of its corners to the desired diameter. This method is less convenient, but economical.

Eclairs are placed on a baking sheet covered with cooking paper in a checkerboard pattern, obliquely, diagonally. The preferred length is 10-14 cm. Try to leave enough distance between them, at least 3 cm, because they will increase in size during baking.

To ensure that the eclairs are the same size, you can make some kind of marks on the baking sheet for your convenience using a ruler and flour.

The best filling options for custard cakes: recipes

There are a great variety of fillings and creams for filling eclairs. The most common options are vanilla, coffee and chocolate, the most unusual are caramel, pistachio, coconut. But everyone has the right to choose their favorite, especially since there is plenty to do here!

Eclairs are filled with cream using a pastry syringe.

If you don’t have one, you can simply carefully cut the cake from the edge and spoon in the filling.

Classic custard

Ingredients:

400 ml milk;
150 g plums. oils;
2 table. l. Sahara;
1 ½ table. l. flour;
2 whole eggs and 1 yolk;
1 table. l. powdered sugar.

Cooking time: 40 min.

Calorie content per 100 grams: 215 kcal.

How to cook:

Add sugar to milk, bring to a boil. Check that the granulated sugar is completely dissolved;
Let the resulting mixture cool slightly;
Mix the flour with all the eggs and powdered sugar, add to the sugar-milk mixture;
Put on fire and stir;
Cook until the cream thickens. Make sure that it does not boil;
Cool, add soft butter and beat with a mixer into a fluffy mass;
You can play with the shades of flavor of the cream, adding vanillin, vanilla essence, citrus zest or cocoa powder if desired.

Ingredients:

200 g cottage cheese;
1 stack granulated sugar;
200 ml cream;
1 packet of vanilla sugar.

Cooking time: 20 min.

Calorie content per 100 grams: 112 kcal.

How to cook:

Mix low-fat cottage cheese with granulated sugar well by hand with a fork or spoon, and then beat with a mixer or blender;
Add vanilla sugar and cream, beat thoroughly again;
The delicate and airy cream is ready. Very simple and fast!

How to make chocolate glaze

Glaze applied to eclairs , while it's still warm. It is convenient to spread it with a pastry brush. There is another way: carefully prick the bottom of the cake with a fork and dip the top into the liquid glaze.

By adding butter, the glaze for this recipe becomes smooth and shiny after hardening.

The top of the glaze can be sprinkled with nuts, confectionery powder, caramel, decorated with fresh berries or fruits, mint leaves, and chocolate figures.

Ingredients:

4 table. spoons of milk;
100 g butter;
4 table. spoons of cocoa;
150 g sugar.

Cooking time: 20 min.

Calorie content per 100 grams: 442 kcal.

Recipe step by step:

Mix milk with sugar and cocoa powder in a suitable container;
Put on fire;
When granulated sugar dissolves, add butter;
Cook until thickened, stirring constantly and making sure the glaze does not burn.

And the main advice: cook with love and in a good mood, then you will definitely get an elegant, delicious dessert on the level of the famous French confectioneries!

Another choux pastry recipe is very clearly shown in the following video.

Eclairs or custard pies deservedly occupy a worthy place in the notes of pastry chefs around the world. A true dessert for their fans - the taste of eclair will never be forgotten. That same magical combination of delicate cream with a crispy crust.

Do you want eclairs on your table? Bake them for tea today!

Custard cakes are widely known and loved by many. Choux pastry is easy to prepare at home; choose the cream for the cakes according to your taste; as a rule, the custard version is used.

Interestingly, the choux pastry recipe is suitable for preparing not only cakes, but also for various snacks. The blanks can be filled with a variety of gastronomic fillings. Try making these cakes and delight your loved ones with delicious desserts and snacks.

When decorating custard eclairs, complete freedom - various types of chocolate and white icing, nuts, syrups, berries, powdered sugar and cocoa. Show your imagination!

A prerequisite for baking eclairs is complete “rest” during baking - the oven door should absolutely not be opened.

Choux pastry has the remarkable property of visually expanding 2-3 times, while forming voids inside for the cream. This process should not be interfered with, allowing the cakes to rise well and consolidate their result at the desired temperature, keeping the pieces in the oven for the required time.

When filling eclairs, use a pastry syringe with a pointed nozzle. Round-shaped eclairs are filled from the side through 1-2 punctures, either through the bottom, or by cutting off the top part - the “lid”. For an oblong-shaped eclair, side filling through several punctures in a row is convenient; you can also simply cut the eclair lengthwise into two halves and fill it with cream using a teaspoon.

Cooking eclairs according to the classic recipe

Classic eclairs on your table will undoubtedly decorate any holiday, and will also bring the family together for tea and a pleasant conversation. Treat your loved ones to delicious homemade baked goods!

You will need for the test:

150 g wheat flour
100 g butter
4 things. egg
250 ml water
1 tsp. sugar
0.5 tsp. salt

For the custard:

650 ml milk
2 pcs. egg
250 g granulated sugar
1 g vanillin
160 g wheat flour
50 g butter

For the glaze:

1 tbsp. l. lemon juice
1 tbsp. l. water
Powdered sugar - by quantity

Cooking method:

Let's start preparing the eclairs with the cream, since it is advisable to cool it later

Pour 150 ml of milk into a saucepan, add a couple of eggs

Add sifted flour, vanillin, mix well with a whisk

Bring the remaining milk to a boil

Pour the hot milk into the flour mixture in a thin stream, stirring vigorously to prevent the eggs from curdling.

Place the saucepan on low heat, cook the mixture, stirring, for 12-15 minutes

It should thicken - linger on the whisk or slowly drain from it

Let the mixture cool slightly, add softened butter

Cover the surface of the cream with cling film so that it does not become crusty, cool it

Let's prepare the dough for the cakes

For the dough, pour water into a saucepan, add salt, sugar, and butter

Bring the mixture to a boil, cook for about 3-4 minutes

Add the prepared sifted flour, stir the dough with a spatula until it begins to pull away from the walls of the pan, remove from heat

After the dough has cooled, add the eggs one at a time, beating the mixture well after each one.

The eclair dough should have a creamy consistency.

Place the dough in a baking bag with a star attachment and place it on a baking sheet lined with parchment in several strips of equal length.

It is necessary to leave a gap of 3-4 cm between the pieces, as they will greatly increase in volume during baking.

Preheat the oven to 200 degrees and bake the cakes for 10 minutes, then reduce the temperature to 180 degrees - bake the eclairs until ready for another 30-35 minutes

It is advisable to cool the cakes in a slightly open oven, otherwise they may become flat due to a sudden temperature change.

When the cakes have cooled completely, make small holes in the bottom and use a piping bag fitted with a thin tip to fill them with custard.

To prepare the glaze, mix boiled water and lemon juice, gradually add powdered sugar in small portions to the desired consistency and color.

Delicious eclairs according to the classic recipe with custard can be served with tea or coffee

Bon appetit!

Delicious eclairs with lemon custard

Be sure to make amazing eclairs with lemon custard. Delicate and fragrant cakes with lemon flavor will appeal to everyone without exception. Oh, so delicious, airy, melting in your mouth...

Feel free to take note of the recipe! You will make delicious cakes with this simple recipe!

For the choux pastry you will need:

125 ml milk
125 ml water
150 g wheat flour
100 g butter
1 tsp. salt (no slide)
4 things. egg

For the lemon custard:

250 ml milk
125 ml freshly squeezed lemon juice (juice from 2 lemons)
zest of 1 lemon
100 g granulated sugar
2 pcs. egg C1
60 g wheat flour
90 g butter
1 pc. salt
vanillin

For decoration:

powdered sugar

Cooking method:

Pour milk, water, butter into a saucepan, put on fire and heat until the butter melts

Then increase the heat - quickly boil the butter-milk mixture

Pour flour and salt into the boiling mass, stir and remove from heat for 15 minutes

Then return the dough to the fire and brew it until it forms a ball, completely sticking to the walls of the dish.

Remove dough from heat, cool, 5-7 minutes

The dough should become pliable, soft and glossy.

The product will rise well during baking.

Bake in an oven preheated to 200 C for 25-30 minutes until golden brown.

It is strictly forbidden to open the oven until the end of the baking time for the eclairs - this will lead to the height of future cakes being reduced!

Cool the pieces on a wire rack

Pour milk, lemon juice, lemon zest into a saucepan, add egg and beat lightly

Add sugar, vanillin, stir, put the mixture on low heat

Add flour, salt

Mix quickly with a whisk, continuing to heat the mixture, stirring continuously

When the mixture thickens, remove from heat.

Cool the cream a little, add butter, mix well

Refrigerate it for 30 minutes

Place the cream in a culinary syringe with a nozzle, fill the eclairs, making a small incision on the side

Sprinkle with powdered sugar before serving

Bon appetit!

Eclairs with custard cream and chocolate glaze

Look, these eclairs are simply a work of art, and the taste is beyond praise. We try to cook according to a detailed step-by-step recipe, and the result will exceed all your expectations. Happy baking!

Glossy icing, which is not at all difficult to prepare, will greatly decorate these cakes - shiny and delicious, it remains soft and elastic.

We select butter for the cream with special care. It must be of high quality and fresh, with at least 82% fat content.

You will need for choux pastry (11 pieces x 12 cm):

80 g wheat flour
40 g butter butter
40 ml water
40 ml milk
2 pcs. chicken egg (C1)
1 pc. salt

For cream:

140 g butter butter (82%)
90 g sugar
70 l milk
1 PC. egg yolk
4 g sugar vanilla sugar

For chocolate glaze:

4 tbsp. l. granulated sugar
2 tbsp. l. sour cream
3 tbsp. l. cocoa
60 g butter
1 tsp. gelatin
30 ml water

Cooking method:

Pour milk and water into a metal saucepan

Add butter, a pinch of salt, put on fire, bring the mixture to a boil

Pour in all the flour in one motion and mix immediately.

Reduce temperature, brew dough for about 5 minutes

Remove it from the heat, transfer it to a deep, comfortable bowl, and let the dough cool for 5-7 minutes.

Break the eggs into a bowl, beat them with a whisk or mixer

Add eggs little by little and mix them well into the dough.

Add the next portion of beaten eggs only after the previous one has completely combined with the dough.

At the end, beat the dough with a spatula for about 5 minutes - the finished dough should fall off the spatula, be smooth and shiny

Transfer the dough into a pastry bag with a cut of 1-1.5 cm

Grease the baking sheet with a small amount of butter, spreading it with a brush, remove excess

Apply “markings” with flour using a ruler, making 12-13 cm paths

Place the dough on a baking sheet with even sticks, focusing on the “marking”, leaving 8-10 cm between the pieces

All irregularities and defects along the edges can be eliminated with a finger dipped in water

Place the baking sheet with the preparations in a preheated oven at 200 degrees for 15 minutes, then reduce the temperature to 180 degrees and bake for another 20 minutes.

So, our preparations are ready, put them on a wire rack until they cool completely.

Prepare the buttercream - beat the yolk, add milk to it

Strain the mixture into a saucepan

Add sugar and vanilla sugar to the mixture

Place the saucepan on the stove over medium heat, bring to a boil, cook for about 5 more minutes.

Remove the syrup from the heat, pour it into a bowl, and let cool to room temperature.

As the syrup cools, it will thicken a little and resemble condensed milk in consistency.

Beat the butter, softened at room temperature, with a mixer at medium speed for about 5-6 minutes until white.

Butter and custard mass must be at the same temperature - this is the key to the success of butter cream

Place the finished cream in a pastry bag, using a nozzle with a spout, fill each eclair, making several holes on the side in one row

Place the finished cakes in the cold

Now let's start preparing the glaze - mix gelatin with water, leave it to swell

Melt butter in a saucepan

Remove it from the heat, add sour cream, sugar and cocoa to it, mix with a spatula

Return to heat - bring to a boil, remove from heat

Add gelatin, stir well, leave to cool

Dip each eclair into it and let the excess glaze drip off.

Place the eclairs on a wire rack to allow the glaze to set.

Bon appetit!

Delicate eclairs with custard curd cream and strawberries

Perhaps another culinary masterpiece is in your hands. Such cute cakes with strawberries inside can truly surprise your guests and cause real delight. Let's try to cook! Good luck!

You will need for the test:

250 ml water
180 g wheat flour
100 g butter
0.5 tsp. table salt
1 tsp. granulated sugar
4 things. chicken egg

For cream:

400 g cottage cheese
50 g butter
100 g sugar
2 pcs. egg yolk
1 g vanillin
150 ml heavy cream

For filling:

whole strawberries (without stem)

Cooking method:

Add butter, salt and sugar to boiling water

These are the airy buns we get in the end

Mix cottage cheese, yolks and sugar in a processor so that there are no grains

If you don’t have a blender, you can rub the cottage cheese through a sieve and mix with other ingredients until completely homogeneous.

Add butter to the curd mixture, put the pan on the fire and stirring constantly, bring the mixture until bubbles form.

Then we continue to cook the mixture, stirring vigorously, until the consistency of thick semolina porridge

Let the cream cool

At this time, whip the cream to stiff peaks.

We get a thick and aromatic cream for the filling.

We prepare the eclairs for filling - cut off the tops with a sharp knife, keeping the “lids”

Fill the buns halfway with cream, put strawberries inside without the stem

We fill them to the top with cream and cover them with “lids”

Decorate at your discretion - with chocolate, berry syrup or jam

Bon appetit!

Video recipe for festive custard eclairs “Swans”

At home, prepare a real French delicacy - eclairs. With cream, chocolate fudge, ganache - very tasty!

A classic recipe for eclairs from childhood. The recipe is according to GOST, but with my slight modifications. I reduced the amount of butter in the cream, as well as sugar, according to GOST it is supposed to use 275 g of sugar, I took 200 g, I think that this is more than enough, but if you want that classic taste from childhood, then take more sugar. Eclairs come with butter cream, it's called Charlotte, they come with protein cream, they come with boiled condensed milk cream, and also with custard. I made it with butter cream; in my opinion, this was the most popular option in the store when I was a child.

200 g flour
100 g butter
180 g water
a pinch of salt
300 g eggs (about 5 pieces)

250 g butter
200 g sugar
200 g milk
1 egg
10 g vanilla sugar
1 tbsp. l. cognac

Coating:

100 g chocolate (I have 56%)
50 g butter

Preparing choux pastry for eclairs.

Pour water into a saucepan, add butter, salt, bring to a boil.

Add all the flour at once and start mixing.

Once the dough comes together, continue stirring for another minute until the flour is well cooked. Then remove from heat and cool until warm.

Whisk the eggs a little in a separate container.

Gradually, in small portions, pour the eggs into the dough, beating well each time with a mixer, or kneading with a large, strong spoon.

You should get a homogeneous plastic dough.

Place the dough in a tight bag, tie it, and cut off a corner measuring approximately 1.5-2 cm.

Make marks on baking paper, eclairs should be 12 cm long, turn the paper over to the other side.

The dough is designed for 20 pieces, it won’t all fit on the baking sheet at once, I baked it in two batches.

Press the dough onto the baking sheet in the form of sticks.

Place in an oven preheated to 180 degrees. Bake for approximately 25-35 minutes.

Cool the finished eclairs completely.

Preparing Charlotte cream for eclairs.

Place the egg, sugar, vanilla sugar, and milk in a saucepan and stir thoroughly until smooth.

Cook with continuous stirring until the mass envelops the spatula. Cool the syrup completely.

Beat the butter until noticeably lightened. The butter should be at room temperature and soft (take it out of the refrigerator in advance).

Then, gradually add the cooled cream, whisking until smooth each time, and also add cognac.

If your cream has separated, it can be easily saved. This time it happened to me, since I prepared the syrup the day before, and it was straight from the refrigerator, and I poured it in too quickly)), so the cream separated slightly. I transferred about a quarter of the cream to another container and melted it in the microwave until it was completely liquid, then, with continuous whisking, poured it back into the total mass, the cream became perfect - smooth, homogeneous, plastic!

Let's start the eclairs.

If you have a nozzle in the form of a long narrow tube, then you can fill it like store-bought ones, through one small puncture. If not, then you can fill it through a bag with any small diameter nozzle, but then, in order to fill the eclair completely, it is advisable to make three punctures so that the cream accurately fills the entire volume, because there is nothing worse than a half-empty eclair!

Or you can fill it using the simplest method, just make a neat side cut on the eclair. Open the eclair slightly and fill with cream using a teaspoon.

And connect back. I filled most of the eclairs this way.

Be sure to put the filled eclairs in the refrigerator to cool completely, at least for 2-3 hours, this way they become much tastier, as the butter cream acquires the desired structure.

According to GOST, classic eclairs were covered with so-called fudge, it is made from powdered sugar, it can be plain white, or it can be tinted with cocoa, that is, chocolate. But making fudge at home correctly is quite difficult; you need a thermometer, experience and patience. Although I have all of the above, I covered the eclairs with regular chocolate ganache, in my opinion, it tastes significantly better than with fondant! And I advise you to do the same.

Melt the chocolate and butter pieces into a homogeneous mixture in the microwave or in a water bath.

The eclair can be dipped in ganache (it turns out like in the photo on the left) or brushed with a brush (on the right). As you can see, it looks neater when smeared with a brush, and this way the layer of ganache is thinner and more uniform.

And here is the cut.

Custard pies turn out very tasty! I really liked it, the taste is the same.

Recipe 2: eclairs with custard at home

Homemade eclairs with custard are a variation of the famous French dessert, created back in the 19th century, prepared at home. It is worth noting that the personal execution of this dish is no worse than that of famous confectioners, because the preparation process is completely simple.

However, it is worth considering that some nuances still exist and if you do not take them into account, then you risk turning delicious cakes into spreadable lumps of baked dough. For example, when baking eclairs, you should not look into the oven. In this case, it means that you cannot open the oven door. This is due to the fact that when the temperature changes, the dough settles and simply turns into a shapeless mass. You can take out the eclair only when it is well baked.

butter - 100 g
table salt - ½ tsp.
chicken egg - 4 pcs
egg yolk - 4 pcs
vanilla - 1 pod
granulated sugar - 100 gr
wheat flour - 260 gr
powdered sugar - 40 g
milk - 400 ml

Boil 250 ml of water in a saucepan on the stove and add butter to it. The last ingredient named should melt completely. You also need to add a little salt and sugar to this mixture.

Add flour to boiling water. Then immediately remove the saucepan from the heat.

Now you should knead the dough well. It should be elastic and should not stick to the walls of the pan.

Beat the eggs into the dough one at a time and mix everything well. It should have a uniform consistency.

Line the bottom of the baking sheet with parchment, and then place the dough on it in portions. This can be done either with a teaspoon dipped in water, or with a pastry syringe.

Eclairs need to be baked at two hundred degrees for thirty minutes.

Now let's prepare the custard for the eclairs. To do this, mix egg yolks, flour and powdered sugar in a bowl.

Boil milk on the stove, adding sugar and a vanilla pod, cut lengthwise.

Now add the yolks to the milk and, continuing to heat this mixture, stir it. It should thicken, but no lumps should form. When the cream reaches the desired consistency, the saucepan with it must be removed from the stove.

Let the cream cool, then make a cut in the eclair and fill it with a pastry syringe.

Now homemade eclairs with custard can be served!

Recipe 3, step by step: how to make homemade eclairs

Custard cakes, with a delicious delicate cream filling, are very suitable for any festive or ordinary tea party and are a wonderful table decoration.

Eclairs are very tasty, oblong cakes that came to us from distant French cuisine, with a delicious cream filling. For their preparation, choux pastry and, as a rule, custard are used. As for the filling, they can be varied with any other cream of your choice, but today I will prepare eclairs in the classic version with custard.

For the test:

butter - 100 gr.
water - 1 glass
salt - a pinch
eggs - 5 pcs.
flour - 1 cup (160-170 gr.)

For cream:

egg - 1 pc.
sugar - 100 gr.
flour - 2 tbsp.
milk - 1 glass
butter - 150 gr.
vanilla sugar - 1 sachet (8 g.)

First, let's prepare the choux pastry. To do this, pour 1 glass of water into a saucepan and add 100 grams of butter and a pinch of salt. We wait until the oil is completely dissolved and the liquid begins to boil. Next, add 1 glass of flour (160-170 grams), and begin to mix the dough well with a spoon.

Mix for about one minute and remove the dough from the stove. It should be a fairly tight mass. Start adding eggs to the cooled dough one at a time and mix. You need to keep 5 eggs. The consistency of the dough should become much softer, but still hold its shape.

Next, cover the baking sheet with parchment and begin to place the cakes. For convenience, place the dough in a pastry bag (you can just spoon it on) and squeeze it out in long strips. Place the eclairs in an oven preheated to 160 degrees and bake for 30 minutes. Never open the oven while baking, otherwise they will fall out.

Now let's prepare the custard. Pour 1 glass of milk into a saucepan and bring to a boil. In a separate bowl, mix 1 egg, 100 grams of sugar and 2 tablespoons of flour.

Pour hot milk into the egg-sugar mixture in a thin stream, stirring constantly with a whisk. Place the cream over low heat and stir until thickened, but do not bring to a boil, otherwise the cream will curdle. Next, place it in a cool place until it cools completely.

Separately, in a bowl, beat 150 g of softened butter with a bag of vanilla sugar, gradually adding our custard to it.

Fill the eclairs with cream. You can use chocolate icing and powdered sugar to decorate the top. Our dessert is ready. Enjoy your tea.

Recipe 4: how to make eclairs with custard

I offer you a step-by-step recipe for eclairs with custard with photos. The eclairs turned out to be very tasty and everyone liked them.

milk - 125 ml
water - 125 ml
sugar - 1 tsp.
salt - a pinch
butter - 100 g
flour - 150 gr
eggs - 4-5 pcs

For cream:

egg yolks - 4 pcs
sugar - 100 gr
milk - 500 ml
vanilla sugar - 1 tsp.
corn starch - 2 tbsp.
butter - 60 g
flour - 2 tbsp.

In a saucepan (I have a cast iron one), mix milk with water, add sugar, salt and butter, and boil. Add all the flour to the boiling mixture at once and mix well. The dough should form into one ball.

Remove from heat and add eggs one at a time, beating with a mixer.

The dough should be elastic and shiny. Transfer the dough into a pastry bag.

Squeeze the eclairs onto a baking sheet lined with parchment, the distance between the eclairs is 1-2 cm, as they will grow well. Bake the eclairs in an oven preheated to 200°C for 15 minutes, then reduce the temperature to 150°C and bake for another 15 minutes.

Prepare custard for eclairs according to the recipe with photo.

Heat the milk. Grind the egg yolks with sugar until white using a mixer, add starch, vanilla sugar and flour, pour in a small amount of milk and mix well.

Pour the egg-milk mixture into the milk that remains in the pan. Place on low heat and cook, stirring constantly until the cream thickens. When the cream is ready, add oil to it and mix well.

Transfer the cream to a bowl and cover with cling film so that it is in contact with the cream and leave to cool completely. (I left it overnight).

Using a pastry bag, fill the eclairs with cooled cream.

Bon appetit! I hope you enjoy my step-by-step recipe for custard eclairs with photos!

Recipe 5: homemade eclairs with cream and chocolate

The French word eclair translates as lightning. The fact is that this cake is very quick to prepare and requires very few ingredients. That's why it got the name eclair. Eclair is ideal as a delicious and inexpensive dessert, both for a festive dinner and just for tea in the evening.

Water 0.5 l
Butter 160 g
A pinch of salt
Flour 300 g + 2 tbsp. l for cream
Egg 6-7 pcs. + 2 for cream
Sugar 200 g
Milk 500 ml
Vanilla sugar
Chocolate and coconut

Prepare the dough. Pour water into a saucepan and add butter and a pinch of salt. When the butter melts, pour in the flour. Stir everything thoroughly so that there are no lumps.

The dough should come together and come away from the sides of the pan. If this happens, the dough is ready.

Remove the dough from the heat. Let it cool for a couple of minutes and then add the eggs. Add one at a time, mixing thoroughly.

The choux pastry should be elastic.

We place the finished dough in a pastry bag. I didn't have one, so I used regular fruit freezer bags by cutting the end of the bag.

Preheat the oven to 180 degrees. Meanwhile, form eclairs on a parchment-lined baking sheet.

Place the eclairs in the preheated oven. For about 40 minutes 180-200 degrees. When the eclairs are ready, make punctures with a toothpick to let the air out.

Prepare the custard. Mix eggs with sugar, vanilla powder or vanilla sugar in a saucepan.

Then mixed with flour.

The mixture is diluted with cold milk.

Place the pan on the fire and, stirring continuously, bring the custard to a boil.

We make a cut in each eclair.

Fill the eclairs with cream. I do this with a teaspoon.

If desired, the eclairs can be coated with melted chocolate and sprinkled with coconut flakes. Bon appetit!

Recipe 6: eclairs with cream at home (with photo)

This recipe will not leave any sweet tooth on the side. Eclairs with custard are considered a classic dessert. The dish is perfect for evening tea after a family dinner or for morning coffee in bed with your loved one. In addition, they are preparing eclairs with custard not difficult. All we need is the right ingredients and time. So, forward to culinary achievements!

For the test:

Water 1 glass (200 grams of water for a 200 ml glass)
Premium wheat flour 1 glass (130 grams of flour in a 200 ml glass)
Butter 100 gr.
Chicken egg 3–4 pcs. (it all depends on the size of the eggs)
Salt 0.5 teaspoon (pinch)

For cream:

Milk (any fat content) 1 tbsp. (200 gr.) +¾ tbsp. (175 gr.)
Chicken eggs 2 pcs.
Premium wheat flour 2 tbsp. spoons
Granulated sugar 1 cup
Butter 2 teaspoons
Vanillin 1 teaspoon

Place the previously prepared pan of water on the fire. Add butter and a little salt - a pinch will be enough. Bring to a boil and carefully add flour, stirring constantly, avoiding the formation of lumps. Cook over moderate heat, stirring vigorously, for 1-3 minutes, to prevent the resulting dough from burning. Next, remove from heat and let cool, but not much, to a maximum of 70 degrees. In the first minutes, the appearance of the dough may alert you, do not stop stirring and you will achieve the desired consistency. Add the beaten eggs to the cooled dough, one at a time, mixing thoroughly until each egg is combined with the dough mixture. It is possible that the eggs will initially separate from the dough, but vigorous mixing will soon give the necessary, homogeneous dough mass. In order to speed up the mixing process, you can use a mixer.

Using a pastry syringe, squeeze the cooled dough into small oblong portions onto a baking sheet covered with parchment and pre-greased with oil. Preheat the oven to 170°C, but not more than 220°C. It all depends on how much time you have and what kind of eclairs you plan to bake: if time is not in a hurry, and you like eclairs with a browned crust, then you need to bake at a temperature of 170 degrees for 35-40 minutes. If you like crispier, light brown eclairs and want to save some time, then baking at 220°C is for you. In this case, baking time will take 20-30 minutes. At any temperature, it is better not to open the oven for the first 15 minutes, to allow the baking eclairs to “rise” and form a large enough cavity inside the cakes for the filling. Remove the prepared preparations for the future dessert from the oven and let cool.

In a saucepan, mix the eggs with flour until the lumps disappear. In another container, boil milk with sugar. Then pour the boiled product into the beaten mixture of flour and eggs, stirring constantly to prevent the formation of lumps. Place the resulting mixture on low heat, continuing to stir. Without allowing it to boil, bring the mixture until thickened. Add butter and vanillin to it. Mix everything until the products are completely dissolved and quickly cool the cream. To do this, you need to immerse the container with cream in ice or cold water. Cool and bring the temperature of the cream to the optimal temperature for filling our cakes (slightly cooler than room temperature).

Use a pastry syringe to fill the custard into the cavity of the eclairs. If you don’t have a special syringe, you can use a knife to make a cut in the buns and put a small amount of cream into it using a spoon. Our classic dessert for children and adults is ready.

Delicious eclairs can be served with a variety of drinks: tea, coffee, juice or wine. This dish is perfect as a dessert or for breakfast. You can pack them and take them with you to work or give them to your child at school. In this case, they will play the role of an excellent and satisfying snack, which is also homemade, which means it is harmless to health. Bon Appetit everyone!

Recipe 7: Homemade eclairs with chocolate cream

butter - 125 gr.;
flour - 1 tbsp;
water - 1 tbsp.;
salt - 1.4 tsp;
chicken eggs - 4 pcs.;
vanillin - 1 g;
milk - 1 tbsp.;
egg yolks - 2 pcs.;
vanilla sugar - 1 tsp;
cocoa powder - 1 des.l.;
granulated sugar - 0.5 tbsp.

First, let's prepare the custard. After all, it will need to cool down by the time the eclairs are ready. For this we need such a set of products.

Carefully separate the yolk from the white.

We don’t need whites, but add sugar, flour, vanilla sugar to the yolks and mix everything thoroughly.

There is no need to beat, just mix thoroughly. The next step is to boil the milk and add cocoa powder.

After the cocoa has dissolved and the milk has boiled, turn it off and let the milk cool slightly, about three minutes. Then add the mixture with yolk, sugar and flour and put it on the stove.

Cook for 5 minutes over low heat, stirring continuously until the mixture thickens.

After the thickened mass has cooled a little, add 50 g. butter and whip the cream.

We're done with the cream, let it cool completely and start preparing the choux pastry for the eclairs.

For this we need

125 g butter, 1 cup flour and water, 4 eggs, vanillin or vanilla sugar and ¼ tsp. salt.

Cut the butter into pieces, add a glass of water and place on the stove, melting the butter.

Add salt and when the mixture boils, turn the heat to minimum under the pan.

Add vanillin and gradually add flour, vigorously stirring the thickening mass with a wooden spatula.

Remove from heat and let the dough cool for a couple of minutes. Then beat in the eggs one at a time without ceasing to mix thoroughly.

As soon as one egg has dissolved with the dough, beat in the next one. The dough should be elastic and shiny. If the eggs are small, you can beat in another egg.

Line a baking sheet with parchment paper and spoon out the dough using a teaspoon. The sizes depend on what kind of eclairs you are preparing. I like them small, so I make the dough about the size of a walnut.

Preheat the oven to 180*C and place the baking sheet in the oven.

We bake our eclairs for 20 minutes. Do not open the oven while the eclairs are baking, the dough will not rise.

After 20 minutes, reduce the heat in the oven and bake the eclairs until they become a pleasant golden color. Approximately 15 minutes.

When our profiteroles have cooled, we make a small cut on the side of the ball and fill the inside with the previously prepared cream.

For this size, this is about a teaspoon of cream.

Sprinkle powdered sugar on top of the eclairs, brew delicious tea and enjoy the cakes.

Recipe 8: chocolate eclairs at home

If you adore profiteroles, eclairs with any cream, then be sure to treat yourself to chocolate eclairs, which you can prepare in your kitchen without any visible effort. Regular custard is suitable as a filling for such a dessert - it can be easily prepared with the addition of starch and with the addition of custard pudding. The most important secret to making eclairs is to let them cool in the oven after baking, otherwise they will simply fall off!

The delicacy is prepared in a matter of minutes: literally in 40 minutes you can already serve it on the table along with hot drinks. What is especially successful about the dessert is that its preparation does not require expensive ingredients, and there are enough eclairs themselves to keep the whole family full!

For the test:

70 g wheat flour
10 g cocoa powder
150 ml milk
60 g butter
2 pinches of salt
1 tbsp. l. Sahara
2 chicken eggs.

Custard:

1 yolk
200 ml milk
2 tbsp. l. starch
5 tbsp. l. granulated sugar
20 g butter.

To prepare the dough, pour milk into a container with a non-stick bottom and add a piece of butter, salt and granulated sugar. Place the container on the stove and bring it almost to a boil - we need the spices to mix into the liquid and melt the butter.

While the liquid is heating up, mix cocoa powder and wheat flour in a separate container.

Remove the container from the heat and pour in the flour and cocoa, immediately starting to mix with a spatula.

This way we will have chocolate choux pastry.

Once we have mixed all the dry ingredients into the dough, transfer it to a bowl or salad bowl. Beat the egg into it and mix thoroughly with a fork for 1-2 minutes. Stir in the second egg (remember to add the eggs one at a time to prevent them from curdling).

Transfer the dough into a pastry bag or syringe.

Grease the parchment paper with oil and squeeze out the longitudinal parts of the dough onto it, trying to leave a large space between them, since eclairs significantly increase in size during baking. Place the baking sheet with the preparations in a preheated oven at 180 degrees for 20–25 minutes.

After the kitchen smells of baking and the eclairs have grown in size, turn off the oven, but do not open the door for another 10 minutes. Only then will we remove the eclairs, otherwise they will simply fall off from the cold air.

In a deep bowl, combine cold milk, 1 chicken yolk, sugar and any starch, corn or potato. Place it carefully.

Pour into a container with a non-stick bottom and bring almost to a boil, stirring with a whisk.

As soon as the cream thickens, remove the container from the heat and stir in the butter. Let the cream cool in the cold.

Cut the side of each eclair and place the cooled custard in it.

Place on a plate or board, sprinkle with powdered sugar and serve with a drink.

Recipe 9: cream for eclairs at home (step by step)

1 egg
1-3 tbsp. spoons of flour,
1 cup of sugar,
0.6 glasses of milk,
250 gr. butter.

Wash the egg thoroughly and break it.

Add sugar to it.

Grind until white with a mixer.

Add milk and 1-3 tbsp to the mixture. spoons of flour, pre-mixed in a small amount of milk until the lumps disappear.

Place the mixture on the fire, bring to a boil and cook over very low heat for 5 minutes, stirring continuously. Let the mixture cool.

Cut the butter into small pieces.

Add the mixture into the oil in small portions, while beating with a mixer. When the mass becomes homogeneous, add aromatic essence and vanilla sugar to it.

The cream is ready, now it’s time for the eclairs. We must remember that custard, like any other butter cream, is an excellent environment for the growth of bacteria. Therefore, you need to make the cream immediately before use and store it only in a cool place. But eclairs are such a tasty product that I think they simply won’t be allowed to exist for too long.

Recipe 10: homemade dough for eclairs and profiteroles

Water - 125 ml
Milk (fat content 3.5% or 3.7%) - 125 ml
Salt (partial) - 1 tsp.
Sugar (partial) - 1 g
Butter - 110 g
Wheat flour / Flour - 140 g
Chicken egg - 5 pcs

Mix milk, water, salt and sugar in a saucepan (preferably with a thick bottom. I have a Zepter saucepan, so you can beat it with a mixer without any problems), add butter, bring to a boil.

As soon as the water boils, add all the flour IMMEDIATELY (it is better to sift it first, because then it is saturated with oxygen, and the baking will be more airy). Beat well until the dough becomes soft.

Beat for another 2-3 minutes until the dough pulls away from the sides of the pan. We do all this while the pan is on the stove. Form a big ball.

Remove the pan from the heat and transfer the dough into a deep bowl. In the photo I have a separate bowl, although it looks the same as the pan (THIS IS A VERY IMPORTANT POINT, because you need to add eggs one at a time for a uniform and light structure of the dough). And we begin to add eggs one at a time, beating until the egg is completely mixed with the dough.
The finished dough should look like this, i.e. the consistency is thick enough that it does not drip from the whisk, but falls slowly.
After this, you can fill the pastry syringe and proceed directly to baking.

TIP FROM THE CHEF: “It’s best to freeze the preparations. Form either eclairs (approximately 8-9 cm long) or profiteroles (4-5 cm), place them on parchment at a distance of 2-3 cm from each other and put them in the freezer.

I usually do this because I usually make the dough and cream in the evening and bake the next day. It’s convenient to do this because you need to fill the eclairs immediately before serving, otherwise they will get soggy. And fiddling around with preparing dough (even a simple one) is not always convenient. Of course, I take the dough out 20 minutes before baking and just leave it in the refrigerator.

Preheat the oven to 180 degrees (for those with gas - 4), lay out our preparations (if someone is baking right away, use a pastry syringe of the shape you need on a baking sheet covered with parchment).

The chef recommends sprinkling eclairs or profiteroles with crushed almonds and sugar for a sweet filling. I don't always make it, but it turns out delicious.

Place in the oven and bake for 7-8 minutes (the eclairs should increase in volume and rise, but remain the same in color). Then open the door and continue baking for another 15 minutes until golden brown. After that, I turn off the oven (I have an electric one) and leave them there to cool.

Cooking secrets

Master class: preparing eclairs and profiteroles

Eclairs and profiteroles, which came to us from French cuisine, can now be found in every cafe. The choux pastry from which they are made is considered very difficult to prepare, so not all housewives decide to prepare eclairs and profiteroles at home. In fact, preparing these desserts is not so difficult if you know some secrets. Having mastered kneading choux pastry, you will learn how to make cakes with different fillings, surprising your loved ones, friends and guests. It is no coincidence that French confectioners believe that a cook who has learned to make eclairs and profiteroles has received initiation into a master of confectionery art.

What is the difference between profiteroles and eclairs

The similarity between the two types of confectionery is that they are made from choux pastry, which creates voids during baking. In other respects, they differ from each other - for example, they were invented before eclairs. These small round buns can be either a snack or a dessert, depending on whether they are filled with a sweet or savory filling. However, profiteroles are served without filling with soups and broths instead of bread. The word “profiteroles” translated from French means “benefit”, since these buns increase in size several times in the oven. The benefit is obvious - there is little dough, but there is a lot of baked goods. In other words, from a small amount of dough you can get a lot of fluffy, mouth-watering profiteroles.

They have an oblong shape, are always made with a sweet filling, and the top of the cakes is covered with icing or sprinkled with powdered sugar. “Eclair” means “lightning,” probably because the cakes instantly disappear from the table, they are so delicious.

What is choux pastry

If the choux pastry is prepared according to all the rules, the eclairs turn out tender, fluffy and empty inside. This is the main secret, by understanding which you will learn how to prepare delicious eclairs. The dough contains butter, salt, water, flour and eggs, while instead of water you can use milk to get softer products; sugar is not present in all recipes. The uniqueness of choux pastry lies in the fact that the liquid in it evaporates in the oven, but thanks to the crust, the steam remains inside and puts pressure on the walls of the cakes, causing them to increase in size. The cooking technology is simple - water mixed with salt and butter is brought to a boil, the heat is reduced, and flour is added to the liquid. When the dough is removed from the stove and cooled, eggs are introduced into it one at a time. At the same time, the mass is whipped with a blender, and then the dough is laid out on a baking sheet using an attachment or spoon.

Subtleties of preparing choux pastry

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