How to make cream for custards. Cream puff pastry recipe. The best fillings for custard cakes: recipes

Eclairs and custards with cream are one of the favorite treats of most sweet tooth. As a rule, both adults and children are happy with such goodies. Fortunately, outlets are full of their abundance and variety. And if you cook these cakes at home, then you can fill the baked hollow blanks from custard dough with anything.

Cooking homemade custard cakes consists of three main steps. On the first one, custard dough is prepared, on the second, blanks are baked in the oven, and on the third, cream is prepared and the baked blanks are started with it. The calorie content of finished products depends on the type of filling. Eclairs with custard contain 220 kcal / 100 g, and with protein - 280 kcal / 100 g.

Homemade custard cakes - photo recipe

Your attention is perhaps the most simple recipe for this delicacy: custard cakes with store-bought cream on vegetable oils. You can find such a semi-finished product in specialized stores for culinary and confectioners.

Time for preparing: 1 hour 30 minutes

Quantity: 28 servings

Ingredients

Drinking water: 280 ml
Wheat flour: 200-220 g
Margarine "Creamy": 100 g
Vegetable oil: 60 ml
Salt: 3 g
Egg: 4 pcs.
Confectionery cream on vegetable oils: 400 ml
dark or milk chocolate without additives: 50 g
Butter: 30-40 g

Cooking instructions

Perfect cream for custards

Custard

For a custard close to the classic version, you will need products:

flour - 50-60 g;
medium-sized egg yolks - 4 pcs.;
vanilla on the tip of a knife;
milk - 500 ml;
sugar - 200 g.

What to do:

Mix flour with sugar.
Place the yolks in a suitable container.
Start whipping them, adding sugar with flour. This should be done with a mixer at medium speed until an almost white color is obtained.
Pour milk into a saucepan with a thick bottom, heat until boiling, put vanilla.
Pour the egg mixture into the hot milk in a thin stream with continuous stirring.
Switch heating to minimum. Bring the mixture to a boil, stirring constantly. Cook for about 3 minutes. To obtain a thicker cream, you can boil for 5-7 minutes.
Pass the mixture through a sieve.
Cool to room temperature, cover the bowl with cling film and refrigerate until completely cool.

Protein

To prepare a protein cream will help the simplest recipe, which will require:

powdered sugar - 6 tbsp. l.;
squirrels - 4 pcs. from the average size of chicken eggs;
vanilla on the tip of a knife;
citric acid - a pinch.

How to proceed:

Pour the whites into a deep and completely dry bowl.
Beat them with an electric mixer to soft peaks.
Pour powdered sugar one spoon at a time, without stopping the mixer.
Add citric acid and vanilla. Whisk the mixture to firm peaks.

A simple protein cream is ready, it can be used immediately after preparation.

Creamy

To make a simple buttercream you need:

cream with a fat content of 35% - 0.4 l;
sugar - 80 g;
vanilla sugar - to taste.

Cooking:

In the refrigerator, it is good to cool the cream and the mixer bowl or other utensils in which the filling will be prepared.
Pour cream, add sugar: plain and vanilla.
Beat with an electric mixer on high speed. Once the cream holds its shape well, the cream is ready.

Curd

For curd filler you need:

condensed milk - 180-200 g;
vanilla sugar - to taste;
cottage cheese with a fat content of 9% or more - 500 g.

What to do:

Rub cottage cheese through a sieve.
Add vanilla sugar and half of the condensed milk, mix gently.
Pour the remaining condensed milk in parts and stir until a thick homogeneous mass is obtained.

Depending on the quality of cottage cheese and condensed milk products, you may need a little less or more than the indicated amount.

Berry

In season, you can prepare a cream with the addition of berries, for this, take:

fat cottage cheese - 400 g;
sugar - 160-180 g;
raspberries or other berries - 200 g;
vanilla - to taste;
butter - 70 g.

How to cook:

Pour vanilla and simple sugar into the cottage cheese, rub the mass through a sieve.
Sort the berries, wash and dry.
Grind in a blender or twist in a meat grinder.
Add berry puree and soft butter to cottage cheese and beat the mass until smooth.
Put the finished cream in the refrigerator for 2-3 hours.

Cream for custard cakes will turn out tastier and safer if you follow the tips:

Use only fresh eggs that need to be washed well before cooking.
Creamy or cottage cheese filling will taste better if you choose the main ingredients with a high fat content.
For cream, it is desirable to use natural vanilla or syrup from it.

Did you know that the cost of making homemade custard cakes with custard is 4 times lower than the cost of purchased ones from the store (and we are talking about the ratio: a box of 6 cakes - and a large baking sheet full of straws)? Of course, you will have to spend an hour of your time on “production”. But on a weekend or before a visit from friends, or maybe before a children's holiday, all the more so if you have a clear recipe with step-by-step photographs. Just imagine the delight of the guests, and the pleasure of the cakes stuffed with moderately sweet, terribly high-calorie, but so tasty cream! How can you deny yourself such pleasure!

Taste Info Cakes and pastries

Ingredients

For the custard test you need:
1 cup flour (for 250 ml),
1 glass of water
100 g butter (half a pack)
4 eggs (medium size - this is important),
a pinch of salt.
For custard:
200 g butter (not spread!),
3 tablespoons of sugar
200 ml milk (180 ml for caramel and 20 ml for starch dilution),
1 teaspoon potato starch (heaped).

How to make custard tarts

Let's prepare the tubes first.
Pour water into a saucepan with a thick bottom, add salt and oil. Boil.

Pour flour into boiling water, mix quickly, hold for a while so that all the dough “seizes”, and turn off the stove. And the oven - on the contrary, turn it on, let it heat up to 200 degrees.

Allow the dough to cool slightly, then (in very warm) add the eggs one at a time. Just one at a time, so as not to put too much! The latter can be driven not into the dough, but into a cup, chopped in it and poured into the dough in two stages - all of a sudden, half is enough for you to have the perfect consistency.

On a baking sheet with baking paper, use a syringe to deposit thin tubes. You can form them with a spoon, or with slightly damp hands in the form of "sausages".

Bake cakes for 25-30 minutes. Important: do not open the door in the first 20 minutes! To help the straws rise better, before you put the baking sheet in the oven, sprinkle a quarter cup of water inside (just do not put out the fire). The oven will immediately fill with puffs of steam - and this is the best "environment" for baking eclairs.

We start preparing the custard.
Pour the sugar into a heavy bottomed saucepan. We put it on a large fire and let it melt and turn into a slightly brownish caramel puddle. By the way, it is better to put oil next to the stove, let it warm up - it needs to be soft.

Pour milk (180 ml). It will instantly boil, and the sugar will turn into a caramel crystal ... Don't worry, it will dissolve in a few seconds.

Bring milk to a boil. In the remaining cold milk (20 ml), dilute the starch, pour it into a saucepan with caramel. Heat until boiling, remove from stove and cool.

Beat soft butter until white with a mixer.

Gradually add caramel. The cream may seem runny at first, but keep whisking (at least 5 minutes) and it will thicken. The finished buttercream should hold its shape well.

teaser network

We collect custard cakes with custard.
If you have a pastry syringe, you can make a small hole in each cake and fill them with cream using a special nozzle. If there is no syringe or bag, the cakes are cut “along the seam” and filled with a spoon.

In the classic recipe, custard tubes are smeared with fondant on top. But to save your time, you can simply sprinkle them with cocoa - you get a slight bitterness to the overall sweet taste.

Before serving, be sure to chill the dessert in the refrigerator so that the cream hardens.
And then make tea... or make coffee - the way you like it... And bon appetit!

Choux pastry is a sweet popular treat that can be easily made at home - you just need to follow certain technologies. To date, there are many recipes for its preparation, which use different options for icing and fillings. Choux desserts also include, which are prepared from choux pastry and have an oblong and rounded shape, respectively. Eclairs always have a sweet filling and are covered with icing on top, and profiteroles are prepared not only with cream, but also with mushrooms, meat and vegetables and are often served with borscht and soup.

The calorie content of the dish depends on its components and varies from 269 to 400 kcal. In this article, we will consider step-by-step recipes with photos in several interpretations.

Custard cakes with condensed milk

You will need:

For dough:

4 eggs;
100 g butter;
0.5 cups of milk and water;
A glass of flour;
A pinch of salt.

For stuffing:

Bank of condensed boiled milk;
150 g butter;
Any nuts (optional)

For decoration (optional):

100 g white or dark chocolate.

Cooking instruction:

Pour water and milk into a deep container, add butter, wait for it to melt, add salt, bring all the ingredients to a boil;
Mix the boiling mass well in a circle with a wooden spatula, then add the flour and stir quickly;
Reduce the flame under the saucepan to a minimum and stir the dough until it curls into a ball and easily separates from the walls of the container (this process will take one minute);
Turn off the gas, put the dough in a separate bowl to cool (for 15 minutes);
Add one egg at a time to the dough mass, and mix thoroughly each time. Get a shiny and viscous mass;
We coat the baking sheet with vegetable oil and place the dough with a confectionery syringe or a teaspoon;
We set the temperature in the oven to 190 degrees and bake homemade custard cakes for 20 minutes. When we turn off the oven, we do not immediately take out the delicacy. Let it stay inside for another 10 minutes to become golden and dry a little. It is not recommended to open the oven during all this time - the dough may sink;
For the cream, beat slightly melted butter with condensed milk. We start the “zavarnushki” with a pastry bag (or cut it on one side and fill it with a spoon).

Break the chocolate into pieces, melt in a water bath or in a microwave oven. Dessert covered with chocolate mass on top.

Protein Cream Cakes

Custard cakes with protein cream have the most delicate filling, which will give the dessert an attractive aroma and an unforgettable taste.

Required Ingredients:

200 g of granulated sugar;
Glass of water;
5 eggs;
120 ml of milk;
3 proteins;
100g butter;
3/4 cup flour;
2 pinches of salt.

Recipe for custard cakes step by step:

Combine the butter with milk and ½ cup of water, bring to a boil, not forgetting to stir all the time. Reduce the flame, add salt, sugar, add flour. Stir for two minutes until a lump of homogeneous substance is formed;
Let the mass cool and beat in the eggs, constantly stirring with a spatula until the dough is homogeneous;
We will independently deposit the cakes with the help of a confectionery syringe, bake at a temperature of 220 degrees for 20 minutes. Next, reduce the temperature to 160 degrees and bake the dessert for 5-7 minutes. We do not open the oven until it has cooled completely;
Dissolve the sugar in the remaining water and boil the syrup. Beat the whites well with salt, introduce syrup with constant beating so that the eggs do not boil, and cool the mixture;
Fill the pastry with protein cream.

Sweet dessert with cream

Such a culinary miracle will have an incomparable taste with fresh raspberries in cream. It can also be replaced with cherries, strawberries, currants.

Components:

0.5 cups of flour;
A glass of cream;
60 g butter;
A handful of raspberries;
0.5 cups of water;
2 eggs;
20 g of powdered sugar;
A pinch of sea salt;
10 ml olive oil.

How to make custard pie:

Fill the oil with water, add salt, boil. Quickly add flour, brew and mix thoroughly;
With continuous stirring, add the eggs, knead the dough mass. We moisten a tablespoon in cold water and place the blanks on a baking sheet, previously greased with olive oil;
We bake future "zavarnushki" at home at a temperature of 200 degrees for 10 minutes, then reduce it to 180 degrees and bake for another 6-7 minutes;
Whip cream with powder, add raspberries;
To get rid of excess air, we pierce the products with a toothpick, let them cool, cut them on the side with a knife, fill them with cream.

A mouth-watering creamy treat can be served with cocoa, tea, or any other beverage of your choice.

Custard rings with cottage cheese cream

Composition of products:

200 ml of water;
4-5 eggs;
200 g flour;
100 g margarine or butter;
A pinch of salt.

35 g of condensed milk;
160 g of cottage cheese;
Packet of vanilla sugar;
50 g of powdered sugar;
90 g butter;
Powdered sugar - for sprinkling.

Cooking scheme:

First, let's prepare the dough for custard cakes: take a medium saucepan, in which we put oil and add water, add salt and put on the flame. Bring to a boil, reduce the heat and sift the flour directly onto the boiling water. Gently, but at the same time intensively, mix everything, removing lumps;
After turning the test mass into a homogeneous ball and slightly lagging behind the walls of the dish, remove the container from the flame, transfer its contents to another bowl. Let it cool down;
Next, add one egg at a time and beat with a mixer with any nozzle. When the previous testicle is completely dissolved in the dough, only then we introduce the next one;
We load the culinary bag with the custard dough and take a notched nozzle (10 mm in diameter) for it. But you can take a larger nozzle. We deposit blanks in the form of rings with a diameter of 6-7 cm on a baking sheet covered with baking paper;
We will send the products to an oven preheated to 200 degrees and bake for 10-15 minutes. Then lower the temperature to 180 degrees and continue to bake for 25 minutes;
Now you need to prepare the curd cream: beat the melted butter with vanilla sugar and powder;
Add condensed milk in small portions and beat for about 2 minutes. Next we put the cottage cheese, which we first wipe through a sieve. We'll beat everything well.

Now you can fill the cut cooled custard rings with a delicious cream. Sprinkle generously with powdered sugar before serving.

Quick puff pastry

You will need:

One chicken yolk;
250 ml of milk;
20 g butter;
Half a kilo of puff yeast-free dough;
3 teaspoons of flour;
Vanilla - to taste;
4 large spoons of granulated sugar.

How to make a custard cake:

Slightly defrost the test layers, cut into squares, there should be about nine of them from each layer;
Fold each blank, make 2 cuts with a sharp knife so that they do not turn out to the end;
We will expand the square, at the same time we will overlap two corners until we get a “boat”;
We put them on a baking sheet and put them in an oven preheated to 220 degrees for about 20 minutes until browning;
For the cream, boil 200 ml of milk with granulated sugar;
In a bowl, grind the yolk with flour, add the remaining milk, mix thoroughly, pour into a container;
We also introduce milk boiled with sugar in a thin stream, not forgetting to stir constantly;
We put the container on a small flame, cook until the cream begins to thicken, stir all the time;
We will remove it from the fire, flavor it with vanilla and butter, let it cool;
Take the blanks out of the oven. Squeeze the middle a little with a spoon to put more cream. We fill them with a confectionery syringe, or a spoon and start a puff pastry.

You can sprinkle it with powdered sugar or decorate with any berry.

Video: Recipe for custard rings with curd cream

Cake "Napoleon" - all these sweets, familiar to everyone since childhood, are related to custard. With his recipe, you can cook delicious desserts of French cuisine - profiteroles, croquembush cake and Paris-Brest bagel. In this article, we will show you how to make homemade custard. Eclair blanks can be bought at the supermarket. But to make your delicacy even tastier, we will also reveal the secret of making custard dough. Read and try to repeat to please your loved ones with homemade cakes and cakes. You will definitely succeed!

Choux cakes

The filling for them can be different: butter or condensed milk. Choux pastry balls can also be stuffed with salted cottage cheese or meat and served as an appetizer to the broth. But the dough for eclairs is always made according to the same recipe. Sometimes it is allowed to replace water with milk. The dough does not require any yeast or baking powder. Eclairs will rise by themselves during the baking process, forming cavities that can be filled with ice cream or cream. Profiterole balls can be folded into a pyramid and sealed with caramel. Then you get croquembush. Eclairs and Paris-Brest differ from profiteroles only in shape. Custard cakes are baked in the form of oblong ovals with curlicues. Sometimes they are stuffed with whipped cream, condensed milk, but usually they use custard. It does not allow the dough to quickly become stale. So, before we get down to the custard custard, let's bake the custards themselves.

Dough preparation

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

Custard: a classic recipe

If we steamed flour in the dough, then for the filling we will prepare a bath for egg yolks. Many of us remember that in the distant years of the Soviet Union, custard was sold in briquettes. Few people bought this product. Each housewife had her own unique one in stock. It was prepared with vanilla, cinnamon, and apples. Let's, before delving into all these nuances, consider the usual custard. The classic recipe begins with the fact that we boil half a liter of milk in a saucepan. In another bowl, beat four yolks with a glass of sugar, half a bag of vanillin and 50 grams of flour. We cool the milk to a temperature where it will be possible to immerse a finger in it and not get burned (approximately 45 degrees). Pour it over the yolks. Put the mixture on the fire and bring to a boil. Reduce flame to low and cook, stirring, 5-10 minutes until thickened.

Butter Custard

This is a variant of the classic recipe. By adding butter, custard for custard cakes turns out to be fluffy, keeping its shape well. They can not only stuff eclairs, but also decorate cakes. We'll talk about Napoleon cream later. In the meantime, heat the pan and fry three tablespoons of flour over low heat. When it turns golden-pinkish, turn off the gas. Let's cool down. Boil two cups of milk in a saucepan. Let's also let it cool down. We grind four yolks with 300 grams of sugar and a pinch of vanillin. Gradually add flour and stir until no lumps remain. Carefully, so that the eggs do not curl, we introduce warm milk. Stir and cook the cream over low heat until it boils. Let cool down. In another container, beat one and a half or two packs of softened butter (300-400 g). Add custard to it in small portions. Knead until smooth. For flavor, you can add a glass of liquor or other flavors (zest, almond essence, etc.).

The addition of “varenka” gives the mass a caramel flavor and helps to keep its shape well without crumbling the eclair dough. In a saucepan, mix a glass of regular milk with a spoonful of sugar. Stir until the crystals dissolve. Add three tablespoons of flour. Knead until the lumps disappear. Put on a slow fire and cook until the mixture thickens. Cool slightly and mix with boiled condensed milk. We determine its quantity to your taste. Usually one standard can leaves. So that the custard with condensed milk does not turn out to be too cloying, beat a glass of cooking cream (35% fat) in a separate bowl. Knead them with completely cooled cream. We fill them with eclairs or coat the cake layers.

Chocolate custard

This fragrant mass can also be served as an independent dessert, put into portioned bowls and garnished with whipped cream or fresh raspberries on top. We heat 250 ml of milk in a saucepan and throw half a bar (50 g) of dark bitter chocolate into it. Stir until completely dissolved. Grind two yolks with 150 g of sugar to form foam. We introduce a spoonful of flour and potato starch. Pour chocolate milk into this mixture in a thin stream. Stir, put on a slow fire and, stirring regularly, bring to a boil. Beat one hundred grams of butter with three tablespoons of cocoa. We combine both masses and knead the chocolate custard well at home. Then we fill them with eclairs. Or put in bowls rinsed with cold water and put in the refrigerator.

Cream without adding eggs

Strict vegetarians can also treat themselves to delicious eclairs. And those who, because of the fear of salmonella, are afraid to eat raw eggs, too. This recipe will allow you to make cakes without a single product from poultry farms and incubators. Add two cups of sugar to half a liter of milk. Stir and put to boil. Measure out another 160 ml of milk. Pour six tablespoons of flour into it. Beat this mixture with a mixer. Dilute this dough with hot milk and sugar. We put the mixture on medium heat and begin to boil until thickened. During this process, we can add vanillin or other flavors. When the cream reaches the desired consistency, remove it from the stove and cool. Let's take oil. We soften the two-hundred-gram pack and beat with a mixer. Gradually add the custard. Knead until smooth.

Protein Custard

It is his children who first lick off cakes. If it keeps its shape well, then protein conquers with its lightness. It is good both for decorating products and for filling eclairs and wafer rolls. Here is a step by step recipe for protein custard. Pour two hundred grams of sugar and half a teaspoon of citric acid into a saucepan. Pour one hundred milliliters of cold water. Keep on low heat until the first signs of boiling appear. After that, increase the flame and cook the syrup to the state of "soft ball". What does this term mean? If a drop of syrup, dipped in cold water, does not blur, and you can pick it up and say a ball, then the desired state has been achieved. Turn off the fire, cover the pot. Let's start whipping four chilled egg whites. In order for the matter to be argued and the foam to be stable, add a little salt to them. Without ceasing to work with a mixer, portionwise add hot (but not boiling) syrup. We continue to beat for another quarter of an hour until a lush mass is obtained.

Cream for "Napoleon"

This masterpiece of Soviet cuisine has long become the same obligatory dish on the festive table as Olivier salad. The classic cake is baked from puff pastry, although some housewives prefer shortbread cakes. Mostly they make homemade Napoleon with custard, although here there are deviations from the canon. This filling perfectly layers cakes - and in fact in a real cake there should be at least ten of them. The only thing that the custard lacks is relief. Roses and leaves cannot be fashioned from it to decorate the top of the product. We suggest you make an interesting homemade custard for your Napoleon, the recipe of which includes ground nuts among the ingredients. Let's measure out 15 tablespoons of sugar. Mix them with starch (8 tablespoons). Add a handful or two ground kernels of any nuts. Boil half a liter of milk. Reduce the fire to the minimum level. Pour the dry mixture into a saucepan with milk, stirring constantly, in a thin stream. We cook for about five minutes.

What are your favorite pastries from childhood? 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 a shiny icing? Yummy, and more!

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

Ideal eclairs should be smooth, even and uniform, 10 to 14 cm long.

Many do not dare to cook them at home, but prefer to buy ready-made in the store. It seems that such a delicious dessert and the recipe should be complex, multi-stage, with a long list of ingredients. In reality, however, it turns out to be just the opposite.

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

The main 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 with 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, keeps 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, durable dough.

Classic recipe

Ingredients:

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

Cooking time: 70 min.

Calories per 100 grams: 204 kcal.

Recipe for choux pastry for eclairs step by step:

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

The recipe is for 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.

Calories per 100 grams: 210 kcal.

How to cook:

In a saucepan, bring to a boil a mixture of chopped butter, water and salt;
Sift the flour carefully. It is desirable a couple of times so that the pastries turn out to be airy and lush;
Pour the flour into the pan and mix thoroughly with a spoon or culinary spatula;
The dough will begin to brew and stick together in one lump. Let it brew well, continuing to stir quickly right on the burner;
Transfer to a bowl and let cool;
Beat eggs in a separate bowl;
Add them gradually to the dough, gently kneading it with a spatula or using a mixer;
Line a baking sheet with cooking paper;
Using a culinary 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 (it can also be in the form of circles, then you will get round eclairs-balls);
Bake in a preheated oven, first 10 minutes at 220°C, then another 25 minutes at 180°C;
Prepare your favorite cream and fondant, fill and decorate eclairs according to your own preferences.

How to cook lean custard dough 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 delicious desserts as eclairs.

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

Ingredients:

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

Cooking time: 65 minutes.

Calories per 100 grams: 198 kcal.

How to cook:

Mix flour with salt, fold it into a slide and make a recess in the middle;
Pour boiling water and vegetable oil into the center of the deepening;
Mix the dough slightly and leave to cool until warm;
Now you can knead it with your hands until a homogeneous consistency, it will take about 10 minutes;
Let the dough rest for 25 minutes;
Knead lightly again for a couple of minutes;
Everything, lean dough for eclairs is ready, you can sculpt 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 preparation steps. However, you can try to cook another version of it, time-tested. Here the water will be replaced by milk and dry yeast, and the result is almost better.

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

Therefore, make sure that the ruddy color of the eclairs does not confuse you, and 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 of water;
salt and sugar - a pinch each.

Cooking time: 2 hours.

Calories per 100 grams: 285 kcal.

How to cook:

Boil the milk and pour the sifted flour into it;
Beat the resulting mixture with a mixer until a homogeneous consistency;
Melt butter;
Dissolve dry yeast in warm water and mix it with sugar, add to the custard mass;
Beat the eggs thoroughly until a dense foam forms;
Eggs should be poured in a little bit to the main dough, constantly stirring;
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 form sticks out of it and bake for 30 minutes in a hot oven at 200 ° C.

How to form and what to bake eclairs from choux pastry

Eclairs are easiest to shape using a pastry bag. You can use a variety of nozzles, especially beautiful eclairs are obtained using nozzles "round" or "open star", with a diameter of 10-12 mm.

There is a little trick on how to quickly fill such a bag: you need to put it in a tall glass, and straighten the edges. Then the dough will fill it evenly, without voids, and you will not stain anything.

If you don't have a pastry bag yet, you can use a regular plastic bag by cutting off one of the corners of the desired diameter. This method is less convenient, but economical.

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

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

The best fillings for custard cakes: recipes

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

Eclairs are filled with cream using a pastry syringe.

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

Classic custard

Ingredients:

400 ml of 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.

Calories per 100 grams: 215 kcal.

How to cook:

Add sugar to milk and bring to a boil. Check that the sugar is completely dissolved;
Allow the resulting mixture to 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 at the same time;
Cool, add soft butter and beat with a mixer into a fluffy mass;
You can play with the flavors of the cream by adding vanillin, vanilla essence, citrus zest or cocoa powder if desired.

Ingredients:

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

Cooking time: 20 min.

Calories per 100 grams: 112 kcal.

How to cook:

Mix low-fat cottage cheese with granulated sugar by hand with a fork or spoon, and then beat with a mixer or blender;
Pour in vanilla sugar and pour in the cream, beat thoroughly again;
Delicate and airy cream is ready. Very simple and fast!

How to make chocolate frosting

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

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

Top glaze can be sprinkled with nuts, confectionery powder, pour caramel, decorate with fresh berries or fruits, mint leaves, chocolate figures.

Ingredients:

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

Cooking time: 20 min.

Calories per 100 grams: 442 kcal.

Recipe step by step:

Mix milk with sugar and cocoa powder in a suitable container;
Put on fire;
When sugar dissolves, add butter;
Cook until thickened, stirring constantly and making sure that 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 at the level of the famous French pastry shops!

Another recipe for custard dough is very clearly shown in the following video.