Cooking choux pastry for eclairs. Eclairs with custard. Classic custard for eclairs

Eclairs are more familiar to us as custard cakes. Nowadays eclairs are prepared at home using various fillings, but from my childhood memories only one comes to mind - with custard. I remember very well how my mother bought these cakes at a place called "Culinary" and brought them home. I really loved these cakes and ate them with milk. Today I want to offer you classic eclairs that took me back to my childhood.

To prepare eclairs according to the classic recipe, prepare the necessary products from the list.

Let's start preparing the cakes with cream. Pour 150 ml of milk into a saucepan, add sugar and 2 eggs.

Add sifted flour and vanillin to the saucepan, stir the mixture well with a whisk.

Separately, bring the remaining milk to a boil. Pour the milk into the flour mixture in a thin stream, stirring continuously to prevent the eggs from curdling. Place the saucepan on the fire and cook the cream, stirring, for 12-15 minutes. The cream should thicken and stick to the whisk or drain slowly from it. Let the cream cool slightly and add soft butter to it. Cover the cream with cling film “in contact” so that it does not form a crust.

Let's start preparing the cakes. To make the dough, pour water into a saucepan, add sugar, salt and butter. Bring to a boil and simmer for 3-4 minutes.

Add the quickly prepared sifted flour and stir the dough with a spatula until it begins to pull away from the walls of the pan.

After the dough has cooled slightly, add the eggs one at a time and beat well.

The dough should have a creamy consistency.

Place the dough in a baking bag with a star attachment and place on a baking sheet lined with parchment in several strips of equal length. Leave a gap of 3-4 cm between the cakes, as they will greatly increase in volume.

Preheat the oven to 200 degrees and bake the cakes for 10 minutes, then reduce the temperature to 180 degrees and bake classic eclairs for another 30-35 minutes. Cool the cakes in the slightly open oven, otherwise they may become flat due to a sudden temperature change.

When the cakes have cooled, make small holes in the bottom and use a pastry bag with a nozzle to fill them with cream.

For the glaze, mix lemon juice and boiled water, gradually add powdered sugar in small portions to the desired consistency and color. Delicious classic eclairs with custard served with tea or coffee.

Bon appetit!

"Eclair" translated means "lightning, flash."

Some explain this by saying that eclairs were swept off the table with lightning speed, others claim that the name came from their shiny appearance.

Most likely, both of these versions are reliable.

The history of the famous cakes

Eclairs with delicious custard are truly considered one of the world famous cakes.

The history of eclairs dates back to the 18th century. The idea was invented and personified by the French pastry chef Marie-Antoine Carême.

The most famous culinary specialist of his era worked in the kitchens of George IV, Talleyrand and the All-Russian Emperor Alexander I. His talent gave impetus to a new direction in cooking.

Classic eclair and its variations

A classic eclair is an elongated cake with custard inside. It is topped with either icing or chocolate.

But there are also varieties of eclairs: shu and profiteroles.

The meaning of the cake has not changed, but in “Shu” they cut off the top, put cream inside, grease the top with cream and cover the cake. And “Profiteroles” are cakes with a diameter of 2-3 centimeters with filling or cream.

A few rules for preparing classic choux pastry

To prepare classic choux pastry for eclairs, you need to remember the small rules:

The eggs should not be cold, so remove them from the refrigerator before cooking;
The choux pastry needs to be vigorously beaten, so use a mixer;
Only natural ingredients must be used. No substitutes or vegetable fats. Cakes may not rise or may be thick;
The consistency of the preparation should be similar to homemade sour cream.

Correct step-by-step recipe

Let's look at the preparation step by step with photographs.

Place the butter cut into squares in a water bath. Add 250 milliliters of water and a pinch of salt.

When the butter melts, add flour and mix the mixture with a mixer.

We obtain a homogeneous mass, which we continue to stir for 5 minutes, removing it from the water bath.

During this time, the dough will cool slightly and acquire the necessary elasticity. Eggs should be added to the brewed mixture one at a time.

There's no need to rush. Beat in one egg, knead until perfectly smooth, then the next.

The dough should be thin and non-liquid. It slides off the spoon easily and spreads slightly when trying to shape it into the desired shape.

The oven should be preheated to 180-200 degrees. Moisten a baking sheet with water, place parchment paper on top and grease it with butter.

Using a pastry bag (or if you don’t have a pastry bag, use a plastic bag with the end cut off), lay out sticks the length of your index finger. You should leave at least 3-4 centimeters between the eclairs on the baking sheet.

Place the baking sheet in the preheated oven. After 10 minutes, reduce the temperature to 150 degrees and bake for another 20 minutes.

The oven must not be opened during baking; the cakes may fall. The finished dough should be golden brown and dry on all sides.

Now we invite you to watch this recipe in the video:

Choux pastry according to GOST (state standard)

This is a nostalgic recipe for choux pastry according to USSR GOST. It’s easy and quick to prepare, and the cakes turn out tender and tasty.

For the test you will need:

Flour – 200 grams;
Butter – 100 grams;
Eggs – 300 grams (5–6 eggs);
Water – 180 milliliters;
A pinch of salt.

The dough is prepared according to this simple recipe, like the classic choux, but with minor changes.

Place the pan on the fire and put butter in it. When the butter has melted, add water and salt.

Add the pre-sifted flour and quickly stir the dough. Keep on fire for about 1 minute, stirring continuously.

Remove from heat and let the dough cool slightly. Beat the eggs into a separate bowl and scramble them a little.

Slowly add the eggs into the dough, stirring constantly until smooth. The consistency of the dough should be the same as in classic choux pastry.

Place the dough into a piping bag and squeeze out 10-12 centimeter sticks onto a baking sheet lined with oiled paper. Set the oven for 10 minutes at 220 degrees, and then reduce to 170 degrees and bake for another 20-25 minutes.

Option for preparing the base with milk

If you can experiment with the filling for eclairs and put inside from sweet to sour-salty, then the recipe for choux pastry does not allow liberties. The only thing that can be replaced is water with milk. And only if you are preparing the dough with yeast.

To prepare choux pastry with yeast, take:

Milk – 200 milliliters;
Flour - 200 grams;
Melted butter - ¼ cup;
Chicken eggs – 4 pcs.;
Dry yeast – 10 grams;
Salt – 5 grams;
Sugar – 5 grams.

First, beat the eggs until foamy. Pour the flour into a bowl and pour in the boiled milk. Beat with a mixer until we get a homogeneous mass.

We dilute the yeast in a spoon of warm water and add it to the dough together with sugar. Add the eggs to the dough and beat until smooth without lumps.

Salt the dough, add butter and, if necessary, add flour, bring to the required consistency. Leave for one hour or a little more, the dough should triple in size.

Place the finished dough in the form of 8-12 centimeter sticks and bake for 30 minutes.

Basic recipe for airy eclairs

To make eclairs at home, you need to follow specific instructions for making the dough from which the cakes are formed in the process.

To prepare baked goods, you need to take the following products:

Flour – 200 grams;
Margarine – 150 grams;
Chicken eggs – 4 pieces;
Salt – ½ teaspoon;
Water – 200 ml.

You will also need custard for the filling, glaze and powdered sugar for sprinkling on top of the eclair.

To prepare the dough, you need to heat a glass of water over a fire, then add salt and softened margarine. Boil.

Reducing the heat, add flour little by little and mix thoroughly. Once the mass is homogeneous, quickly remove from heat and let it cool.

Beat the eggs one at a time and mix very thoroughly.

Using a pastry syringe, make eclairs on a baking sheet covered with oiled paper.

Bake for 25–30 minutes, set the temperature at 200 degrees.

Pipe the custard into the cakes.

Pour glaze over the top and dust with powdered sugar.

Video recipe for such delicious and beloved eclairs:

The best fillings for French cakes

The traditional filling for eclairs is white custard.

However, over time, they began to be filled with various creams. Chocolate, caramel, vanilla - this is just a small part of what the world famous dessert is now filled with.

To make classic custard, you need to take:

Granulated sugar – ½ cup;
Starch – 15 grams;
Butter – 150 grams;
Water – 150 milliliters.

Stir starch and then sugar in cool water.

Place the container on low heat and very carefully, stirring, bring to a colorless jelly.

Remove from the oven, let cool and add butter.

Beat with a mixer until the desired thickness.

If you love eclairs with chocolate cream, then there is nothing easier than making it yourself.

Have to take:

Cream or milk – 2 cups;
Granulated sugar – 100 grams;
Chocolate – 50 grams.

Whip cold cream together with sugar until required thickness. Having melted the chocolate, add it to the cream and whisk everything together.

You can experiment a little with caramel cream, for example, add nuts or raisins.

Ingredients:

Honey – 70 grams;
Butter – 150 grams;
Granulated sugar – 250 grams;
Any nut (peanuts, almonds) – 200 grams;
Cream or milk – 250 grams;
Ginger – 0.5 tablespoon.

Lightly fry the nuts in a frying pan and then finely chop. Boil the cream and add ginger.

Remove the cream from the stove and let it cool thoroughly for about five minutes. Strain the cream, add salt and honey, bring to a boil.

In an empty saucepan, melt the sugar until caramelized. Slowly pour the creamy mixture into the caramel, stirring constantly, and reduce the temperature.

Add butter to the pan and stir. Remove from the stove. The filling is ready.

Preparing vanilla flavored frosting

To prepare the chocolate glaze, take:

Granulated sugar – 100 grams;
Water – 100 milliliters;
Cocoa – 25 grams;
Margarine – 50 grams.

Grind softened margarine with cocoa. Boil water and add granulated sugar to it, stir until completely dissolved. Add warm syrup to margarine and cocoa, stirring thoroughly.

The frosting sets fairly quickly, so frost the cakes immediately after making the frosting.

To prepare classic glaze for vanilla eclairs you need:

Water – 5 large spoons;
Vanilla – 1 packet;
Crushed sugar – 150 grams.

Mix vanilla and crushed sugar. Then add 4 tablespoons of water and place on the stove.

When the glaze has thickened, remove from the oven. Pour glaze over the top of the eclairs.

We offer you more options for baking fillings. Try it!

You can read the recipe for classic custard. It differs from the modern one many times over.

Now you can make pancakes, right at home. For recipes! This easy dish is quick to prepare but so much fun!

More secrets

For the perfect dough, use only high-quality, fresh, natural products.

Special requirements for eggs: to get a good result, you need to use only fresh eggs. To check the freshness of the eggs, dip them in water. Stale eggs will float.

Use premium flour. The dough will turn out more weightless and airy.

Both the dough and the cream contain only natural oil. Products with spread or margarine are significantly inferior in taste.

Taking note of all of the above, you can prepare unrivaled eclairs!

By the way, during the holidays they can turn from a dessert into a snack!

Here is a great recipe for snack eclairs with cheese filling:

Eclairs are a delicacy familiar to everyone since childhood. They are oblong-shaped cakes filled with cream and topped with icing. The dough for this dessert needs choux, prepared with butter or margarine, eggs, water and flour. But you can experiment with fillings and use different compositions, depending on personal preferences. Let's look at the most common recipes for eclairs with different fillings.

In the classic version, eclairs are made with custard filling.

To prepare the treat you will need:

For the test:

4 eggs;
half a stick of fatty oil;
0.25 l of water;
150 g good quality flour;
5 g granulated sugar;
2 g salt.

For filler:

a carton of milk;
a pair of eggs;
200 g granulated sugar;
150 g flour;
a piece of butter 40 grams;
a little vanilla.

For the glaze:

half a lemon;
20 ml water;
50–70 g of powdered sugar.

Operating procedure:

First you need to prepare the custard for the eclairs. When it's time to fill the cakes, it should have cooled down. The first step is to boil 2/3 of the above volume of milk.
Then combine the remaining milk with the eggs, add flour and vanillin. Mix the whole mass thoroughly.
Pour the boiled milk into the resulting mixture in a thin stream, without stopping stirring. Bring the mixture to a boil over low heat.
As soon as the first bubbles appear, remove the container from the burner and transfer a piece of fatty oil into it.
While the cream is cooling, prepare the choux pastry for the eclairs. Fill a saucepan with water, add sugar and a little salt. Place butter cut into pieces here (you can also use high-quality margarine) and place on the stove.
When the mixture becomes homogeneous, slowly add flour with a spoon, stir the base with a spatula, and then let cool.
Place eggs one at a time into the base. Each subsequent one can be added only when the dough has completely “eaten” the previous one.
Place the creamy base inside a pastry bag with a star-shaped nozzle and squeeze strips of dough up to 7 cm long into a mold lined with tracing paper. It is important that there is room for them, since the cakes will “grow” significantly during the baking process.
Place the baking sheet in the oven, bake the eclairs and let them cool slightly. Afterwards, fill them with cream using a syringe.
When the portions are ready, make the glaze for the eclairs: squeeze the juice from half a lemon, add water and powdered sugar, stir until smooth and pour over the portions.

Important! In order for the cakes to turn out fluffy, you can put the baking sheet in the oven compartment only after it has warmed up to 180–200 degrees.

Traditional French eclairs

Since France is considered the birthplace of eclairs, one cannot ignore the method of preparing the cream for such a dessert, which is used by the confectioners of this country.

During the work you will need:

choux pastry;
6 egg yolks;
2 tablespoons starch;
400 ml milk;
100–120 g sugar;
vanilla.

Sequence of work:

Bake the cakes and leave them on a tray to cool.
Mix the yolks with starch, then add 100 ml of milk and beat the mixture with a whisk.
Pour the remaining milk into a saucepan, add sugar and vanilla, and boil.
Carefully pour the boiling milk into the prepared egg-starch mixture, stirring constantly. Place on the stove, bring to a boil, and then remove from heat.
Cool the mixture, transfer it to a bag and fill the pre-baked eclairs.

Cakes made with this filling will not lose their freshness and airiness for 36 hours.

The perfect choux pastry for eclairs

What is the ideal dough for eclairs? Every cook understands this in his own way, but in this section we will look at a recipe for the base, which even an inexperienced housewife can prepare. In addition, this composition does not contain eggs and people who, for one reason or another, are prohibited from consuming this product will be able to enjoy this dessert.

To create the base you will need:

400 ml milk;
a pack of butter or margarine;
60 g sugar;
3–4 cups flour;
10 g pressed yeast;
5 g baking soda.

Sequence of work:

Heat the milk in a saucepan until the first bubbles appear, and then add butter or margarine and granulated sugar to it. Continue cooking until the ingredients are dissolved.
Cool the mixture and then mix with a glass of flour until smooth.
In a separate bowl, combine the compressed yeast with a small amount of milk and wait a quarter of an hour until a light foam appears.
Mix the yeast with the cooled base, add soda, stir and leave to rise for half an hour. The dough should not stick to your hands.

When the base is ready, all that remains is to place the portions on a baking sheet lined with tracing paper and place them in a hot oven to bake.

Eclairs with condensed milk

Another popular filling for eclairs is condensed milk.

cake base;
a can of boiled condensed milk;
80–110 g butter;
a teaspoon of cognac or liqueur.

Work process:

Prepare the eclairs, carefully transfer to a plate and leave to cool.
Cut the butter into pieces and place in a warm place to melt.
Transfer the condensed milk into a blender bowl, add the fat mixture, cognac or liqueur and beat until the mass becomes homogeneous.
Fill a pastry syringe with cream and insert the filling into the cakes.

If the dessert is being prepared for children, it is better not to use alcohol, but to make the cream only from condensed milk and butter.

Dessert with butter cream

You can prepare buttercream for eclairs in different ways by adding fruit or berry puree, condensed milk, cocoa, cottage cheese or soft cheese to the main ingredient. Consider a dessert recipe with butter and cheese filling.

For cooking you will need:

custard base;
100 g butter;
100 g soft cheese;
sugar.

Sequence of work:

Bake the eclairs and place them on a plate to cool.
Soften the butter, mix with cheese and granulated sugar, stir until smooth.
When the sugar is completely dissolved, transfer the cream into a syringe or pastry bag and fill the portions.

In a similar way, you can make an oil filler with other additives.

Chocolate eclairs

Not only children, but also adults love chocolate, and therefore cakes with such filling will not leave anyone indifferent.

To create the dessert you will need:

choux pastry;
boiled condensed milk;
100 g butter;
tablespoon cocoa;
vanilla.

Procedure:

Bake the cake base and cool.
Soften the butter, mix with condensed milk and beat with a mixer until smooth.
Add cocoa powder, a pinch of vanilla and mix the cream.
Using a syringe or pastry bag, inject the filling into the cakes.

Attention! If it was not possible to purchase boiled condensed milk and you had to bring the product to readiness yourself, you must ensure that the jar is constantly covered with water, and promptly add liquid to replace the evaporated liquid.

Otherwise, the container will explode, and instead of drinking tea and dessert, the hostess will have to start cleaning the area.

Homemade eclairs with cream

Quite often, cream for eclairs is prepared on the basis of cream and the flavor of the filling is enhanced with fruits or berries.

For this dessert you will need:

custard base;
250 ml heavy cream;
fruit puree or fresh berries;
50 g powdered sugar.

Preparation procedure:

Bake the eclairs, place on a tray and let cool.
Beat the cream with a mixer until a stable foam appears.
Add fruit puree or berries, add powdered sugar and bring the mixture until smooth.
Transfer the filler into a syringe or bag and fill the finished cakes.

You should only attempt to prepare such a dessert if you have a mixer, since whipping the cream to the desired consistency by hand is quite difficult.

Custard cakes with curd filling

As mentioned above, the filling for eclairs can be different, and these cakes with curd cream are especially delicious.

For dessert you will need:

eclair dough;
cottage cheese;
fat sour cream;
sugar;
a pinch of cinnamon and vanilla.

Operating procedure:

Bake the eclairs, place them on a tray and leave to cool.
Using a mixer, beat cottage cheese and sour cream until smooth. If it is not possible to use special equipment, it is permissible to pass it through a meat grinder or grind it using a sieve.
Mix the curd and sour cream with sugar, add cinnamon and vanilla, place the mixture in a pastry bag and fill the finished cakes with it.

Advice. To make the dessert less high in calories, it is better to use low-fat cottage cheese and replace sour cream with kefir.

Cakes with protein cream

Eclairs with protein cream turn out unusually tender, airy and very tasty.

To create a dessert you need:

choux pastry;
5 egg whites;
180–220 g sugar;
30 g cream;
a pinch of vanilla.

Preparation procedure:

Bake the cakes and let them cool.
Beat the whites with sugar into a strong foam, leaving 30–40 g of sand.
Dissolve the remaining sugar in cream, warmed to room temperature.
Mix the prepared parts of the cream, transfer to a syringe and fill the cakes.

Attention! You need to add the filling to the eclairs as soon as it is ready, otherwise the protein mixture will lose its airiness.

Delicacy with caramel filling

A wonderful addition to the airy dough will be caramel filling.

To prepare the dessert you will need:

custard base;
50 g butter;
150–180 ml milk;
180 ml cream with a fat content of at least 30%;
120 g granulated sugar;
15–20 gelatin granules;
2 tablespoons of water;
a few drops of lemon juice.

Cooking procedure:

Bake portions of choux pastry and cool.
Boil milk and water in separate saucepans.
Pour sugar into a saucepan with water, add lemon juice and cook over low heat until the sand melts.
Pour the milk into the mixture in a thin stream, stirring continuously. Add butter and gelatin and cook until the latter dissolves.
Whip the cream until fluffy, mix with the cooled caramel, and then fill the cakes with the mixture.

On a note. You can decorate the finished eclairs not only with glaze prepared according to a traditional recipe, but also sprinkle with powdered sugar or simply pour melted chocolate over them.

How to fill eclairs with cream with and without a syringe?

To fill eclairs with cream, it is better to use a syringe. To do this, a small hole is made in the central part at the bottom of each portion, through which the filling is introduced. But some housewives prefer to fill the cakes by making a small cut on top.

But what to do when there is no special device at hand?

In this case, you can fill eclairs in the following ways:

Use a large medical syringe, remove the needle from it and put the cream inside.
Fill the dessert using a pastry bag. If you don’t have it on hand either, you can use any empty packaging with a dispenser spout (for example, mayonnaise or condensed milk). Cut off the bottom and remove any remaining product that was previously there and wash it thoroughly from the inside.
Cut off the top of the cakes, put a teaspoon of cream inside, and then return the “lid” to its place.

To disguise the hole through which the filler was introduced, eclairs are generously sprinkled with powdered sugar or glaze is used.

Delicious cake recipes

choux pastry for eclairs recipe

15-20

35 minutes

215 kcal

5 /5 (1 )

Inventory and kitchen appliances: kitchen scale (optional), saucepan or saucepan with a thick bottom, silicone spatula, spoon, fork, sieve for sifting flour, baking sheet, pastry bag (optional), brush for greasing the dough (optional), baking paper, stove, oven.

Required Products

We bring to your attention a simple recipe for choux pastry for eclairs with photos and videos.

The history of eclairs

Eclair is a famous French dessert that has captivated millions of people.
The recipe for this wonderful airy dessert was created by the French culinary specialist Marie-Antoine Caremu and became famous in the 19th century.

The ideal length for an eclair is considered to be 14 cm; the custard cakes should be the same and even.

The choux pastry recipe was invented in 1554 by the French chef Panterelli. The pastries created a huge sensation and were added to the royal menu.

In order to try this delicacy, you don’t have to visit French restaurants or coffee shops. It is also possible to prepare the cake at home.

Choux pastry recipe for eclairs

How to prepare a good choux pastry for eclairs, let's look at the recipe step by step:

1. Place butter/margarine at room temperature in a saucepan, add liquid and salt.

2. Place a saucepan and bring the liquid to a boil over medium heat.

3. When the mixture begins to boil, remove from heat and stir in the flour. The flour must first be sifted to avoid the formation of lumps. Stir in the flour vigorously and quickly to achieve a uniform consistency. When you see that the dough is moving well away from the container in which it was prepared, you need to keep it on low heat, stirring vigorously, for about one more minute.

4. When the dough begins to leave a mark on the bottom of the saucepan, this means that the excess liquid has evaporated and the dough base is ready for further use. The dough must be removed from the heat or transferred to another cold container to cool slightly.

5. When the dough has cooled, you need to start mixing in the eggs. Add one egg to the dough, mix thoroughly until the egg is completely dispersed in the dough. Then add 3 more eggs, mixing each thoroughly.

6. Now it is important not to miss the moment when the dough is ready. If it is a little thick, then you need to add another (fifth) egg.

Don't rush to add the whole egg. Shake it in a bowl and add a little at a time, achieving the desired consistency. It happens that half or a third of an egg is enough.

7. Let's talk about how to determine what the correct choux pastry for eclairs should be. You can check the dough for readiness like this: if it slowly flows smoothly from the spatula, forming a triangle, then the dough is ready. If it breaks into pieces, falling off the spatula, then you need to add another egg.

There is another way to check if the dough is ready for baking. To do this, take a little dough and press it between your index finger and thumb. If it stretches and peaks remain on your fingers, then the dough is ready.

8. Now the dough must be thoroughly mixed so that it is saturated with oxygen and acquires the shine and creamy texture characteristic of classic choux pastry for eclairs. Knead the dough for 3-5 minutes. The photo shows what should happen.

9. Then place the resulting dough on a baking sheet lined with paper. To ensure that the cakes are the same size and bake evenly, you can pipe them with a pastry bag.

You can make a device for depositing dough using a thick file or plastic bag. To do this, cut the corner to obtain the required diameter. Fill with dough and place on a baking sheet.

In order not to waste time, you can use a regular spoon. Spoon the dough onto baking paper. If you try and do it carefully, the appearance of the finished cakes will be no worse than those placed using a special device.

10. Having deposited the eclairs, you need to lightly brush them with beaten egg.

Having learned how to make choux pastry for eclairs, let's move on to baking the blanks.

11. Bake the pieces in an oven preheated to 210 degrees. After 5 minutes, reduce the temperature to 190 degrees and bake until fully cooked. The choux pastry bakes for about 30-45 minutes, although this depends on the oven. When the dough has risen well and begins to brown, you can ventilate the oven a little. To do this, you need to open it a few millimeters for a very short time to release the steam that has accumulated there. This is not necessary, but it is advisable, since the steam will prevent the eclairs from browning and drying out.

The baked custard bases should be light and uniform in color, especially pay attention to the color of the sides: they should be light, but not soft. If the custard cakes are not finished baking, they will fall off as they cool.

12. Cool the freshly baked custard bases on a wire rack.

For many, the ability to prepare delicious eclairs at home is the pinnacle of culinary skill, which seems elusive and complicated. In fact, the process of creating a delicacy is not tricky or long, and anyone can handle it if they want.

How to make eclairs?

Each recipe for eclairs at home consists of simple and accessible rules, the observance of which presupposes obtaining the desired result:

Initially, choux pastry for dessert is prepared.
Portions of the flour base are placed on a baking sheet and the pieces are baked for the first 20 minutes at 200 degrees and then until golden brown at 180 degrees.
For filling, a cream is prepared, the recipe for which can be chosen from the variations presented below.
Fill baked custard eclairs with cream using a pastry syringe or bag.
If desired, prepare glaze for eclairs and cover the surface of the products with it.

Dough for eclairs

To cook, you will need a saucepan, stewpan or cauldron with a thick bottom and walls, as well as a convenient spatula for stirring the mass while brewing. The finished dough should be scooped up with a spoon and placed on a parchment sheet lined with a baking sheet, at some distance from each other, taking into account the doubling of the dough during the baking process.

Ingredients:

water – ½ cup;
margarine or butter – 150 g;
flour – 1.5 cups;
eggs – 4 pcs.;
salt - a pinch.

Preparation

Add some salt to the water, add margarine or butter, and let it boil.
Add all the sifted flour at once, mix the mixture intensively with a spoon until smooth and remove from the stove.
After cooling to a warm state, add one egg at a time to the dough, ensuring homogeneity each time.
Spoon the resulting dough onto parchment.
Bake eclairs at home for 20 minutes at 200 degrees, until golden brown at 180 degrees and allow to dry and cool a little with the oven turned off.

Recipe for eclairs with custard

An ideal option for filling products would be custard for eclairs, the classic recipe for which is outlined below. If desired, you can reduce or increase the amount of butter, and instead of vanilla, use lemon zest, essence for flavor, or even add a couple of spoons of rum or cognac.

Ingredients:

milk – 500 ml;
egg – 1 pc.;
flour – 2 tbsp. spoons;
sugar – 150 g;
vanilla sugar – 1 sachet;
butter – 150 g.

Preparation

Pieces are baked from the dough.
Grind the egg with sugar, add flour, mix and pour in milk.
Place the container on the stove and heat until thickened and boiling.
Remove the bowl from the stove, stir in vanilla sugar and cool the mass under the film.
Add soft butter and beat the cream until smooth.

Recipe for eclairs with protein cream

Along with custard, it is no less popular for eclairs. Products with such filling turn out surprisingly tender, light and airy. Even the most demanding eaters will be delighted with such a delicacy. Before filling the eclairs, the cream must be kept in the refrigerator for about half an hour.

Ingredients:

water – 100 ml;
sugar – 1 glass;
proteins – 3 pcs.;
vanillin and citric acid - a pinch each.

Preparation

Breads are baked from the dough.
Syrup is made from granulated sugar and water, achieving a temperature of 120 degrees or a positive test in water for a soft ball.
Beat the egg whites with a pinch of citric acid and vanilla until stiff peaks form.
Pour in the syrup in a thin stream and beat the cream until it cools.
Eclairs are filled with protein mass at home.

Eclairs with cottage cheese

In this case, the filling for eclairs is made from cottage cheese. For a more fluffy texture, cream is added, the fat content of which should be at least 30%. Before whipping, the product must be well cooled on the refrigerator shelf. Eclairs are prepared and baked from classic choux pastry.

Ingredients:

cottage cheese – 250 g;
cream – 200 ml;
powdered sugar – 200 g;
vanillin.

Preparation

Initially, eclairs are baked from dough at home.
The cottage cheese is broken with a blender until the grains disappear.
Whip cold cream until thick, adding powder in portions at the final stage.
Combine the cottage cheese and cream mixture and beat again.
Fill the blanks with cream and sprinkle powder on top.

Eclairs with condensed milk

The following dessert recipe is for true sweet tooths. with condensed milk it turns out sweet, rich and surprisingly tasty. Often, crushed, pre-roasted peanuts or walnuts are added to this filling variation. The filling will be less fatty if you replace a portion of the butter with whipped cream.

Ingredients:

boiled condensed milk – 1 can;
butter – 200 g.

Preparation

The dough pieces are initially baked.
For the cream, take out the ingredients from the refrigerator in advance.
Beat the butter a little, and then add condensed milk in portions.
Fill eclairs with cream.

Eclairs with whipped cream

Eclairs with cream are no less easy to prepare at home. Having coped with the dough and baking the pieces, all that’s left to do is just beat the ingredients for the cream with a mixer. For this purpose, you need to choose cream with a high percentage of fat content and cool it well before processing. Vanilla is often added as a flavoring, but other additives can be used to choose from.

Ingredients:

cream – 500 ml;
powdered sugar – 150 g;
vanillin.

Preparation

Brew the dough according to the classic recipe and bake the eclairs in the oven.
Beat cold cream with a mixer until it has a thick texture.
Sweeten the cream for eclairs with powder, add vanilla and beat again.

Chocolate eclairs

The following recipe for making filling for eclairs will especially please fans of chocolate baking. The cream is prepared with the addition of melted chocolate, which can be replaced with a portion of cocoa powder if desired. A pinch of vanilla or a bag of vanilla sugar will not be superfluous, which will give the dessert a subtle aroma and make its taste even brighter.

Ingredients:

milk – 250 ml;
sugar – 80 g;
starch - 4 tbsp. spoons;
yolks – 2 pcs.
chocolate – 100 g;
vanillin.

Preparation

Breads are baked from the dough.
Heat the milk until it boils.
The yolks are ground with sugar and starch and added to the pan with continuous stirring.
Melt the chocolate and add it to the milk base, stirring.
Heat for the eclairs for another minute and let cool.

Eclairs with craquelure

The classic eclair cake can be made more refined and original by preparing it with a delicious craquelure crust. The simple but troublesome technology of creating delicacies will require a lot of time and patience, but the result is worth the effort. The contrast between the soft cream, delicate dough and crispy top coating creates the most vivid impression on tasters.