How to bake eclairs recipe. Eclairs. Analysis of errors. How to form and bake eclairs from choux pastry

Elongated tubes with cream - a dessert that is gaining popularity with terrible force! And maybe partly because not everyone can bake it ...

To reveal all the secrets of making capricious eclairs this week, I invited the confectioner Ilya Sudzilovsky, who launched the most expensive eclairs in Moscow! And again I got two articles - in one theory and analysis of errors, and in the other -. Enjoy)

Choux pastry is prepared both on water and on a mixture of water and milk. The addition of milk makes the finished eclair a little softer, more tender, and also contributes to a faster crust and ruddy color. First, as you know, water or milk is heated with butter and salt, sometimes sugar is added. And then - fall asleep the entire amount of flour. This is exactly what happens at this time. flour making process. And it happens so that the starch of the flour gelatinizes (flour + water + heat) and the dough becomes viscous. Next, the mass is slightly cooled and eggs are added one at a time with stirring, in order to increase the moisture content of the dough.

The better the flour mass is brewed, the more eggs will be required. And indeed, it is not always necessary to lay the number of eggs indicated in the recipe. The main guideline is the consistency of the dough - the dough should lazily flow from the spoon in a triangle.

What happens inside the eclair during baking. Moisture, heating up, begins to evaporate. Moisture in eclairs from eggs and milk or water. Moisture evaporates, the dough stretches, the eclair inflates. The steam encounters resistance in its path due to the high viscosity of the dough (because we boiled it) and the rapidly forming crust.

A large amount of gluten in the flour means that when moisture evaporates, the walls of the eclair will stretch, and not tear. When using weak flour, the eclair may not have an empty cavity inside at all. The quality of the flour (quantity and quality of gluten) significantly affects the formation of a void inside the eclair.

Your flour can contain from 9 to 13 grams of protein (look at the package, this is the proportion of gluten). But the proportion of gluten can also vary. Russian ordinary flour contains an average of 25-30% gluten (it is easy to check - you need to knead the dough from 25 g wheat flour and 13 g of water, give 90 minutes for the development of gluten, and then rinse this dough in cold water until the water becomes clear. Some of the substances (starch, soluble proteins, etc.) will be washed out of the dough, and some will remain in the form of an elastic sticky mass. This is gluten. A piece of gluten must be weighed, and the resulting figure multiplied by 4 - this is the percentage of gluten in the flour).

In addition, one of the keys to successful eclair baking is a well-heated oven! Personally, I warm mine for at least 40 minutes at 190 degrees before baking.

The high baking temperature at the very beginning - allows the eclairs to swell. After the growth of eclairs in the oven has ended, and light browning has begun, it means that the drying process has begun. And here the high temperature can already do harm - it will strongly brown the crust, but not dry the inner cavity. Therefore, in different sources you can meet different temperature conditions, even with the opening of the oven door. Remember the main thing - you can’t open the oven in the first 10 minutes! At this time, the steam heats up and inflates your eclairs. And yet, no matter how scary and strange it may sound to you, the baking mode depends on the oven, so you still have to test and check. But I'm sure that now, understanding the processes, it will be a little easier for you to do it 😉

Well, now let's move on to Ilya's answers to your questions.

Question	Recommendations
How to achieve maximum surface smoothness? I heard somewhere that they spray with oil, is it really so, and if so, how to do it?	To achieve a smooth surface, without gaps, you need to deposit the eclair on a sheet, freeze at -18C, sprinkle with Mycryo cocoa butter and powdered sugar through a fine sieve and bake.
I remember as a child eclairs were always swollen, large, and now thin even ones have gone everywhere, so what is the correct shape after all? Or does it matter?	The correct and classical form is an elongated tube 12 cm in diameter 3 cm.
Do eclairs need to cool in the oven? And then many times I took them out, and they fall off	After baking, it is better to remove the eclairs from the oven, remove from the sheet and leave to cool on a perforated baking sheet. To prevent the eclair from falling off when removed from the oven, adjust the time and baking mode to suit your dough, by trial and error.
Eclairs are torn, I tried to dry, freeze, strong flour, strong and weak together, bake with and without convection, with a baking sheet on top of the eclairs (this was the most successful), at 170 and 150 degrees	In order not to tear the eclairs, the dough must be prepared as smooth as possible, without air bubbles (punch ready dough in the cutter at minimum speed (very slowly)). Freeze eclairs after jigging on a -18 sheet, sprinkle with cocoa butter and powdered sugar through a fine sieve before baking. It is necessary to use the strongest flour with a high content of protein (gluten) in the dough. Bake without convection or reduce the fan to a minimum.
Why are eclairs deposited in long strips, and then frozen and cut? Only for perfectly even edges, or does it also help to bake even eclairs without cracks and tears?	This is just to ensure that the eclairs are all the same size.
It is not entirely clear what else to try to do with the oven. When baking, eclairs first swell evenly and beautifully, and then they still tear / burst on the side	The dough breaks even with the slightest fluctuation of air in the oven chamber. Put a fireclay stone in the oven, block the fan with a perforated sheet, turn off the oven to 250, put eclairs in the oven, when the temperature reaches 150 turn on the oven with minimal fan blowing.
If I want the baked eclair to be 12 cm long, how long should I put the dough on the mat?	Plant no more than 13 cm on the mat
How to deposit eclairs so that there are no air bubbles in them? I knead for a long time, air appears when the dough is transferred to the bag.	Put the pastry bag with the dough on the table and carefully flatten the dough into the volume of the bag.
At what temperature and modes are baked in a hearth oven?	Bake in a hearth at 175 C for 20 minutes and 160 C for 35 minutes. But a lot depends on the particular brand of stove.
IN I bake eclairs as follows: I heat the oven to 260 degrees, put the eclairs, turn off the oven and after 10-15 minutes turn on 160 .. problem: when you turn on the oven at 160, part of the eclairs fall off .. how can this be avoided? The second question: does the emptiness in eclairs depend on the quality of jigging? Are they not hollow inside? How to achieve voids in eclair? Shu from the same batch - perfectly empty ..	Place two chamotte baking stones in the oven to stabilize the temperature. Heat up to 250, turn off. Put the eclairs, and as soon as the temperature reaches 150, turn on the oven again and bake the eclairs. The void does not depend on the quality of jigging. The formation of a good cavity depends on the specific type of flour, the dough preparation technology and the number of eggs introduced.
Why is there a concave bottom?	Bake eclairs on a perforated eclair mat and the bottom will be just fine.
Why most often profiteroles are torn, it doesn’t work out to make them a beautiful regular shape, somewhere it will crack, maybe it’s the baking mode or the time of brewing the dough?	Pipe the profiteroles with a notched nozzle (open star) onto the sheet. It is better to bake profiteroles in a hearth oven.
It is believed that the fatter the oil in the dough, the less eclairs crack when baking. Is it so?	In the dough for eclairs, butter with a fat content of 82.5% is quite suitable.
What to squeeze eclairs out of?	It is necessary to deposit eclairs from a pastry bag with a notched nozzle (Star open diameter 16 or 18 cm)
Gluten question. How much can and should be added to flour (10-11 protein) to increase gluten?	Take immediately a good flour with a high protein content. Even 12 grams of protein will do.
Fillings and creams for eclairs, you can even top 5 - which you just need to make	Basically, a standard custard is used for eclair. To get a nutty taste, confectioners add praline or nut paste. For fruit and berry flavors, when preparing the cream, replace part of the milk or cream according to the recipe with fruit or berry puree. In mass production, sometimes dessert pastes from Sosa or MEC3 are introduced into a standard custard to obtain one or another taste. Top 5 toppings: Vanilla Chocolate Praline mix (pecan, hazelnut, almond) Pistachio with raspberries Mango, passion fruit, pineapple
And what unusual toppings can be?	- Cilantro-passion fruit vanilla. – White truffle mushroom with raspberries and dark chocolate. – Brie cheese with almond praline – Smoked tea with blackcurrant and milk chocolate – Coconut milk caramel with sea salt and peanut butter.
Eclair expiration date	Eclair is a dessert of the day. Timing 12 hours open eclair. 24 hours Closed eclair.

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Hello! I have already started the topic of French dishes more than once and now I also want to talk about one of them. This is a dessert in the form of an oblong pie, walnut and a bagel with and with filling, of course, this is an eclair. When I start talking about these sweets, I immediately remember the taste from childhood, how their grandmother baked, and then my mother.

The history of the origin of this sweet dish is as follows, it dates back to 1553, when Catherine de Medici moved to France, the cook Panterelli was at her court, and he discovered choux pastry and proudly named it after him. The new pastry made a splash in the courtyard and was included in the royal menu.

Fudge for a cake can be completely different, custard, cottage cheese, protein, oil. From above, this dessert can also be decorated in a variety of ways at your discretion, with grated chocolate, icing and even berries. Many chefs believe that this delicacy should be 14 cm long. I suggest you check if it really is.

Ingredients:

Milk - 75 gr.
Butter - 75 gr.
Water - 75 gr.
Sugar sand - 3 gr.
Salt - 3 gr.
Wheat flour - 100 gr.
Egg - 3 pcs.

Cooking method:

1. We take flour and be sure to sift it through a sieve. Pour water into a saucepan (you can take water and milk in a 50/50 ratio), add salt, sugar, and good high-fat butter. Bring to a boil, but do not boil, wait until the oil is completely dissolved.

Tip: For eclairs, it is best to take flour with a high protein content.

2. As soon as the oil has dissolved, remove from the stove and add flour as quickly as possible and mix. Then, again put the pan on the stove and brew until it becomes a homogeneous lump, it usually takes 2-3 minutes.

3. Break the eggs into a separate bowl, beat well and filter through a sieve to weed out unnecessary pieces of protein.

4. We shift the dough into a mixer and slowly pour in the egg melange. The dough should be homogeneous, viscous.

5. We take a culinary bag, put on any nozzle and place the pies on parchment, most correctly horizontally, so air circulation is better. We put in a preheated oven, preheat it to 180 degrees and bake for 30-40 minutes.

Then we fill the cake with any filling and enjoy. Bon Appetit!

A simple recipe for eclairs with condensed milk

Ingredients:

Water - 125 ml.
Butter - 80 gr.
Flour - 150 gr.
Salt - 1/3 teaspoon
Sugar - 1 teaspoon
Egg - 3 pcs.
For cream:
Butter - 100 gr.
Boiled condensed milk - 1 can

Cooking method:

1. Let's start with a test. Pour water into a saucepan, butter, which we first take out of the refrigerator to soften it, salt, granulated sugar. Put on fire and bring to a boil.

2. After the mass has boiled, pour in the flour and start mixing very quickly, until a homogeneous lump. Leave the resulting mass to cool for 15 minutes.

3. When the dough has cooled down and does not burn your hands, add the eggs and beat with a mixer, whisk or spoon until smooth.

4. Using a culinary bag, we form eclairs of an oblong shape, but this is at your discretion, you can also make it round. We put in the oven, preheated to 170 degrees for 25 minutes.

Tip: The baking time depends on your oven. So keep an eye on your cooking while baking. When the cakes are ready, they should easily peel off the foil.

5. Let's deal with the filling, beat the butter at room temperature until white, add boiled condensed milk and beat again until smooth, the cream is ready, put it in the refrigerator.

6. Leave the cake to cool, and then use a skewer to clean the internal partitions and fill with cream.

For decoration, you can sprinkle with powdered sugar. Bon Appetit.

Classic recipe for custard eclairs

Ingredients:

For test:
Milk - 100 ml.
Butter - 90 gr.
Water - 100 ml.
Flour - 120 gr.
Egg - 3 pcs.
For cream:
Milk - 250 gr.
Sugar sand - 100 gr.
Chicken yolk - 2 pcs.
Vanillin - a pinch
Flour - 30 gr.

Cooking method:

1. The first thing we do is prepare the dough. Pour milk, water into a deep saucepan, put butter, put on fire until boiling.

2. Then add the flour and brew the dough for 10 seconds. Remove from the stove, let it cool a little and add the eggs one at a time and mix. You should get a homogeneous, not too tight dough.

3. Take a pastry bag, transfer the dough into it and squeeze it onto foil or parchment. We put on a baking sheet and put in a preheated oven to 180 degrees for 20-25 minutes.

4. At this time, prepare the custard. Pour milk into a saucepan, put on fire until boiling.

5. Pour sugar into the yolks and grind. Add a pinch of vanilla and flour, mix well.

6. Add this mass in small portions to boiling milk, stirring constantly so that there are no lumps. We put the mixture on low heat, and constantly stir and boil to a state of not thick sour cream.

7. We cool the finished eclairs, make a small hole with a knife, put them into a pastry bag (syringe) ready cream and fill in blanks.

Our dessert is ready, if desired, you can smear chocolate icing on top. Bon Appetit.

How to make choux pastry for eclairs

Ingredients:

Milk - 100 ml.
Water - 250 ml.
Butter - 115 gr.
Sugar sand - 15 gr.
Salt - 1 pinch
Flour - 200 gr.
Egg - 4-5 pcs.

Cooking method:

1. We take a deep saucepan, put milk, water, butter, granulated sugar and salt into it, put it on medium heat, stir constantly, bring to a boil, but do not let it boil. When the first bubbles appear, reduce the heat to a minimum.

2. Pour the whole amount of flour at once, intensively begin to knead with a spatula for about two minutes until a homogeneous mass, remove from the stove.

3. Add one egg at a time and mix thoroughly so that they do not boil, as soon as one egg is beaten, put the next one.

4. We take a fairly large culinary bag, put our ready-made thick dough into it. We cover the parchment on a baking sheet and lay out the dough in the form of eclairs. They can be both small and traditionally long. Run a fork over the top of each cake to level it.

5. Put the baking sheet in a preheated oven to 180 degrees. After 15-20 minutes, when they already begin to rise, you need to quickly open the oven door to release steam.

After another 10, you can get it and fill it with stuffing. Bon Appetit.

How to make a cake with curd filling

Ingredients:

Choux pastry - 300 gr.
Cream:
Cottage cheese 5% - 200 gr.
Butter - 100 gr.
Powdered sugar - 45 gr.
Condensed milk - 35 gr.
Vanilla sugar - 1 teaspoon

Cooking method:

1. How to cook choux pastry, you can see in the recipes that are above. Using a culinary syringe, lay out portions of dough 12-14 cm long on parchment at a short distance from each other. We place in a preheated oven to 220 degrees for 15 minutes, then reduce to 180 and bake for another 20 minutes.

2. Cooking cream. We wipe 5% cottage cheese through a colander, add vanilla sugar and powdered sugar, mix thoroughly. Whip room tempera butter for 2 minutes, add condensed milk to it and continue beating for another 1 minute. We mix two masses.

3. Fill the completely cooled eclairs with cream, having previously cut them in half or made a hole.

Sprinkle powdered sugar on top and serve. Bon Appetit.

Homemade eclairs with lemon cream in a water bath

Ingredients:

For test:
Egg - 3 pcs.
Water - 160 ml.
Butter0 - 80 gr.
Salt - 2 gr.
Sugar sand - 10 gr.
Flour - 100 gr.
For cream:
Sugar sand - 10 gr.
Salt - 1/4 teaspoon
Butter - 120 gr.
Lemon juice - 150 ml.
lemon zest
Egg - 3 pcs.
Egg yolk - 3 pcs.
For the meringue:
Egg white - 3 pcs.
Sugar sand - 100 gr.

Cooking method:

1. First of all, we prepare the dough. Pour water into a saucepan, pour salt, granulated sugar and oil at room temperature. Cook until butter is melted.

2. The next thing we do is add the pre-sifted flour, mix thoroughly, do not remove from heat until the mixture thickens. The dough should form a ball.

3. Remove from the stove, transfer to a deep cup, cool to about body temperature. Add eggs and beat thoroughly.

4. Put the dough into a confectionery syringe and squeeze it with lines onto a baking sheet. First, lightly sprinkle the baking sheet, and then the eclairs with water. We heat the oven to 150 ° and put the cakes for 40-45 minutes, they should become slightly brown.

5. In the meantime, prepare the cream. In a bowl, mix egg yolks, sugar, salt and zest.

6. While stirring, pour in the lemon juice and cook it all in a water bath, stirring constantly. When the cream becomes thick, put the butter and continue to stir. Wrap in cling film and let cool.

7. Fill the eclairs with lemon cream, and cover them with meringue, icing or cream on top.

A delicious treat for tea is ready. Bon Appetit.

Delicious cakes with protein cream

Ingredients:

For test:
Flour - 150 gr.
Water - 250 ml.
Butter - 100 gr.
Egg - 4 pcs.
Salt - a pinch
For protein cream:
Egg - 3 pcs.
Sugar sand - 180 gr.
Water - 50 ml.
Citric acid - 1/4 teaspoon
For glaze
Cocoa - 5 tbsp. spoons
Sugar sand - 5 tbsp. spoons
Butter - 15 gr.
Milk 50 ml.

Cooking method:

1. Pour water into a saucepan or small saucepan, put oil and salt, put on fire and bring to a boil, remove from heat.

2. Immediately pour all the flour in one moment and mix intensively. We rub the dough well so that there are no lumps and evaporate excess moisture, put it on the fire again and continue to rub, heat from all sides until the flour starts to stick to the bottom.

3. Put the dough in a deep bowl and mix again so that it starts to cool. Now add the eggs one by one and mix well. The dough should not be too thick and not too liquid.

4. We transfer the dough into a pastry bag and put strips of about 10-12 cm on parchment or foil. Put in an oven preheated to 200 degrees for 10 minutes, then reduce to 180 degrees and bake for another 20 minutes.

5. Separate the proteins from the yolks. Beat at low speed, gradually increase to the maximum. And so beat until a thick foam.

6. Pour sugar into the pan, pour in water, cook the syrup over medium heat. We put citric acid.

7. Pour the syrup into the cream in a thin stream. Let's prepare the frosting. Pour cocoa, granulated sugar into a saucepan in a water bath, mix, add butter. Gradually add milk and bring to desired consistency.

8. With the help of a culinary bag and a long nozzle, we fill the eclairs, dip them in the glaze.

We decorate at our discretion. Bon Appetit.

Homemade eclairs with whipped cream

Ingredients:

For test:
Flour - 150 gr.
Butter - 100 gr.
Water - 250 gr.
Egg - 5 pcs.
Salt - a pinch
For cream:
Cream - 500 ml.
Sugar sand - 100 gr.
Vanillin pinch.

Cooking method:

1. We prepare the dough the same as in the previous recipes. Pour water into a saucepan, put on fire, add softened butter, a pinch of salt, as soon as everything starts to boil, spread all the flour and begin to knead intensively. As soon as it gathers in a lump, knead for a couple more minutes and remove from heat.

2. We shift it into the blender bowl and as soon as it has cooled down, we introduce eggs one at a time, knead.

3. We shift it into a culinary syringe and put the dough in rings on parchment. We put in a preheated oven to 220 degrees for 15 minutes, then reduce to 150 degrees and bake for another 10 minutes.

4. Mix the cream with granulated sugar, beat thoroughly and transfer to a pastry bag.

5. Cut the cake in half and decorate as you like, close the second part on top and sprinkle with powdered sugar.

Simple recipe is incredible delicious dessert. Bon Appetit.

Video on how to bake eclairs according to GOST USSR

If you want to cook magically delicious cakes, then watch this video and immediately start cooking them.

Good appetite!

We offer to bake for tea tender and beloved by us since childhood eclairs with custard. For the manufacture of homemade cakes, we use the classic and time-tested recipe for choux pastry and standard cream, and for a change we will make icing in two versions - dark (based on cocoa) and white (with sweet powder).

The most delicate taste, familiar to us since childhood, will instantly gather at the table the sweet tooth of all ages. So, we delight guests and households with a sweet surprise! Cooking homemade mouth-watering eclairs - a recipe with a photo step by step will help us with this.

Ingredients:

For test:

butter - 100 g;
flour - 150 g;
drinking water - 250 ml;
salt - a pinch;
medium-sized eggs - 4 pcs.

For cream:

milk - 500 ml;
eggs - 2 pcs.;
sugar - 180 g;
butter - 200 g;
flour - 3 tbsp. spoons;
vanilla sugar - 1 teaspoon.

For light frosting:

powdered sugar - 180 g;
butter - 10 g;
milk - 2 teaspoons.

For dark frosting:

cocoa powder - 4 tbsp. spoons;
butter - 50 g;
milk - 2 tbsp. spoons;
powdered sugar - 4 tbsp. spoons.

We start the process of making cakes with dough. We cut a bar of butter into pieces of arbitrary size, fill it with drinking water and throw a pinch of salt. Place this mixture over moderate heat.
As soon as the butter has completely melted, and the liquid just starts to boil, remove the container from the stove and immediately pour in the entire norm of the sifted flour at once (it is better to sift it in advance). Quickly knead the mixture with a wooden spatula until a homogeneous dense mass is obtained. We work very fast! Flour must be dissolved in hot liquid - this is the main feature of custard dough!
Immediately after obtaining a dense mass, return the pan to the stove. We continue to knead for another 1-2 minutes at minimum heat (the resulting dough should easily move away from the bottom and sides of the pan). Transfer the mixture to a clean bowl and let cool to room temperature.
In the cooled choux pastry, we drive in one at a time raw eggs, each time diligently kneading the mixture. Note that the consistency ready dough will largely depend on the size of the eggs, as well as on the quality of the flour used, so be careful - you may need 1-2 more eggs or vice versa less than indicated in this recipe.
As a result, the choux pastry for eclairs should turn out smooth, viscous and moderately liquid. At the same time, it should keep its shape well when we form cakes using a culinary bag. Dough of the right consistency will gradually slide off the spoon in a thick, heavy ribbon.
We fill the culinary bag with our dough and plant oblong blanks 6-8 cm long on a parchment-lined baking sheet. Do not forget to keep a distance between future cakes, as they will “grow up” during the baking process.
We bake eclairs for 15-20 minutes, maintaining the temperature at around 220 degrees. During this time, the cakes will increase in size and brown. Next, reduce the heat to 160 degrees and wait another 10 minutes for the eclairs to thoroughly “dry out” inside.
In parallel, we are preparing the cream. In a clean and dry bowl, mix flour and half the sugar. We drive in raw eggs.
Lightly beat the mixture with a whisk until smooth and a light foam appears.
Pour milk into a saucepan, add vanilla sugar and the rest of granulated sugar, boil. Pour about a third of the hot milk mass into the beaten eggs. Stir vigorously, and then pour back into the saucepan with milk and return to the stove.
Stirring, keep on low heat until almost boiling (until thickened). After cooling the custard cream to a warm state, add the softened butter, beat with a mixer / whisk until smooth and uniform.
On the eclairs, carefully make side cuts. With the help of a teaspoon, we generously fill our cakes with custard (it is advisable to keep the cream in the refrigerator before filling the eclairs).
The final step is to prepare the icing for the cakes. We will make two types - dark and white. Let's start with the first one. To do this, combine cocoa powder, sweet powder, butter and milk in a small saucepan. We place on a slow fire and, stirring constantly, bring the mass to uniformity. The consistency of the icing should be like melted chocolate. If the mixture is too thick, add milk. If too liquid - powdered sugar.
For white glaze, mix butter with milk. Put the mixture on a slow fire. As soon as the oil has dissolved, we introduce sweet powder and knead until a homogeneous creamy texture is obtained. If the mass is too thick, as in the case of dark glaze, add milk. Accordingly, to thicken, increase the portion of powdered sugar.
We cover part of the eclairs with dark glaze, the rest with white. Cool cakes in the refrigerator before serving.

Homemade eclairs with custard and delicate icing are ready! Happy tea!

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 cook eclairs and profiteroles at home. In fact, preparing these desserts is not so difficult if you know some secrets. Having mastered the kneading of custard dough, you will learn how to make cakes with different stuffing surprising your loved ones, friends and guests. It is no coincidence that French confectioners believe that the chef who learned how to make eclairs and profiteroles received initiation into the master of confectionery art.

What is the difference between profiteroles and eclairs

Similarities between the two species confectionery lies in the fact that they are made from choux pastry, in which voids form during baking. Otherwise, they differ from each other - for example, they were invented before eclairs. These little round buns can be used as an appetizer or dessert, depending on whether they are filled with sweet or not. sweet stuffing. However, profiteroles are served without filling to soups and broths instead of bread. The word "profiteroles" in French means "benefit", as these buns in the oven increase in size several times. The benefit is obvious - there is little dough, but a lot of baking. In other words, from a small amount of dough, a lot of lush, mouth-watering profiteroles are obtained.

They have an oblong shape, are always made with a sweet filling, and on top the cakes are covered with icing or sprinkled with powdered sugar. "Eclair" in translation "lightning", probably because the cakes instantly disappear from the table, they are so tasty.

What is custard dough

If the choux pastry is cooked according to all the rules, the eclairs are tender, fluffy and empty inside. This is the main secret, understanding which you will learn how to cook delicious eclairs. The composition of the dough includes butter, salt, water, flour and eggs, while instead of water you can take milk to get softer products, sugar is not present in all recipes. The uniqueness of the custard dough is that the liquid in it evaporates in the oven, but thanks to the crust, the steam remains inside and presses 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 fire is reduced, and flour is mixed into the liquid. When the dough is removed from the stove and cools, 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 a nozzle or spoon.

The subtleties of cooking custard dough

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Eclair is a custard cake. According to historical information, it was invented by a culinary specialist from France, Marie-Antoine Karem, who was a great connoisseur of French cuisine.

How to make eclairs at home

Eclairs are very "finicky" cakes. To cook them correctly, everything is important: kneading and dough density, oven temperature, baking time.

To prepare the dough you need:

1 cup (250 ml) water;
1.25 cups or 200 g flour;
4-5 large eggs;
100 g butter;
a pinch of salt.

Let's start cooking:

To prepare the custard dough, take a stainless steel pan with a thick bottom.
Pour water into the pan, add salt and oil.
We put the pot on the fire and let it boil.
When the butter has melted, turn the heat down to the weakest, pour in the flour and stir vigorously with a spoon so that there are no lumps.
Remove from heat, let the dough cool down to 60-70 ° C, and break 1 egg into the dough, knead intensively with a spoon by hand until there is a homogeneous dough.
Also add the rest of the eggs to the dough. When you add the last egg, you need to make sure that the dough is not liquid, perhaps only half the egg needs to be added. The dough should be like very thick sour cream, but not spread over the baking sheet.
If after mixing the eggs the dough is still thick while it is warm, you can add another egg to it.
And if you added all the eggs at once, it will be difficult to knead the dough until smooth, and besides, it can be liquid, and you can’t fix it in any way (you can’t add flour, otherwise the dough will not rise in the oven). The only way to fix batter is to knead a new portion of thick dough and mix both portions together.
Grease the baking sheet with a little vegetable oil, squeeze sticks from a pastry bag, about 10 cm long. Sticks can be laid out with 2 tablespoons, after soaking one in cold water, and the other to help form oblong sticks.
You need to spread the sticks at a distance of 2-3 cm, they will increase in volume.
We heat the oven to 180 ° C, put a baking sheet with dough, bake for 30-40 minutes, until browned. The oven must not be opened during the entire baking time, otherwise the cakes may not rise.
Let the cakes cool, cut on one side and stuff with cream using a pastry syringe or a teaspoon.

How to make eclair cream at home

Custard for eclairs

For the cream you need:

4 yolks;
1 cup of sugar;
4 tbsp. spoons without a hill of flour;
0.5 l of milk;
20 g butter;
vanillin.

Let's start cooking:

In a saucepan, mix the yolks, sugar, vanilla and flour, gradually pour in the milk and mix so that there are no lumps.
Let it cook on low heat, stirring all the time.
When the cream begins to thicken, add the butter and cook, stirring until thickened.
Stuff the eclairs with cooled cream.

curd cream

For the cream you need:

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

Let's start cooking:

Whip the cream with a mixer until foamy, add powdered sugar (half of the required volume).
We grind the cottage cheese through a sieve 2 times, pour in the remaining powder, mix.
Mix whipped cream with cottage cheese and fill the eclairs.

Chocolate Buttercream

For the cream you need:

half a can of condensed milk;
200 g butter;
3 art. spoons of cocoa powder.

Let's start cooking:

Beat the softened butter with a mixer, add a little condensed milk and continue to beat, add cocoa and mix well. To improve the taste, you can add 1 tbsp. a spoonful of cognac The cream is ready, you can stuff the cakes.

How to make icing for eclairs at home

Chocolate icing for eclairs

For glaze you need:

1 bar of dark chocolate;
1 st. a spoonful of butter.

Let's start cooking:

We break the chocolate bar into small pieces, pour it into a saucepan, add butter and melt in a “water bath”, mix.
Lubricate the cakes stuffed with cream with a culinary brush with glaze and let the cakes dry.

So, we have learned how to cook delicious eclairs with cream at home.