We offer to bake for tea tender eclairs with custard that we have loved since childhood. 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 delicious 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.

1. 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.
   
2. 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!
   
3. 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.
   
4. In the cooled custard dough, we drive raw eggs one at a time, each time diligently kneading the mixture. Please note that the consistency of the finished dough will largely depend on the size of the eggs, as well as 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.
   
5. 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.
   
6. 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.
   
7. 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, we reduce the heat to 160 degrees and wait another 10 minutes for the eclairs to thoroughly “dry out” inside.
   
   
8. In parallel, we are preparing the cream. In a clean and dry bowl, mix flour and half the sugar. We drive in raw eggs.
   
9. Lightly beat the mixture with a whisk until smooth and a light foam appears.
   
10. 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.
    
11. 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.
    
12. 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).
    
    
13. 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.
    
14. 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.
    
15. 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!

Custard for eclairs can be prepared in various ways. In addition, it is great for other pastries: Napoleon, Honey cake, tubules.

The basic recipe, so the cream was prepared back in the USSR, and for sure many people remember it. The result is a bright and rich taste.

Custard for eclairs is tender, light and incredibly tasty.

Required products:

• a bag of vanilla sugar;
• 4 eggs;
• 50 grams of oil;
• about 80 grams of flour;
• half a liter of milk;
• a glass of sugar.

Cooking process:

1. In a deep bowl, first beat the eggs, then combine them with sugar and use the mixer again.
2. Pour in vanilla sugar and the indicated amount of flour, while continuing to beat at medium speed.
3. Carefully pour in the milk, it must be cold. Put all the ingredients on the fire and, without letting them boil, wait until the mixture becomes thick.
4. It remains only to add the butter and grind until smooth.

Recipe for cooking with milk

Custard with milk is suitable for those who often use it, and not only for baking, but also just as a dessert, sprinkled with grated chocolate or nuts with dried fruits on top.

Required products:

• about 100 grams of butter;
• a glass of sugar;
• five large spoons of flour;
• three eggs;
• about a liter of milk.

Cooking process:

1. Put half the indicated amount of sugar and eggs in a bowl, beat everything until foam forms.
2. In another container, mix the second part of sugar with flour, also beat, and then add to the egg mixture, bring to uniformity and pour in cold milk, continuing to gently stir the mass.
3. Heat the contents on the stove, bring to the appearance of bubbles, hold for about three minutes. After that, combine with oil, beat lightly.

With condensed milk

Custard with condensed milk is a real delicacy. It turns out airy, sweet and sure to please children.

Required products:

• about 80 grams of flour;
• 350 milliliters of milk;
• a bag of vanilla sugar;
• 150 grams of oil;
• a can of condensed milk - about 350 grams.

Cooking process:

1. Lightly heat the milk and mix it with sugar and flour. Keep this mixture on fire for about 7 minutes, remembering to stir constantly so that there is a uniform consistency.
2. Wait until the mass has cooled, and add butter and condensed milk to it.
3. Use a mixer and beat all the combined ingredients so that the cream is very fluffy.

Protein filling for eclairs

One of the most delicious and gentle cream options. It turns out almost always, the main thing is to do everything right and observe certain nuances.

Required products:

• four egg whites;
• one lemon;
• a glass of sugar;
• 130 milliliters of water.

Cooking process:

1. Squeeze the juice from a lemon or use ready-made. You will need about two large spoons.
2. Put the whites in a deep bowl and start beating. Continue to do this until stable peaks appear, so that even if the container is turned over, its contents remain in place.
3. In a saucepan, mix sugar with water and prepare syrup. It will be ready when the consistency becomes viscous and the temperature rises to 110 degrees.
4. Slowly pour the resulting syrup into the egg whites, continuing to beat at low speed. Then add lemon juice and bring to readiness, beating for about 10 minutes at high speeds.

Chocolate custard

Another filling option for eclairs, such a chocolate filling will not leave anyone indifferent.

Required products:

• half a liter of milk;
• four large spoons of cocoa;
• three tablespoons of flour;
• a glass of sugar;
• about 200 grams of butter;
• three yolks;
• vanillin to taste.

Cooking process:

1. Put the egg yolks in a saucepan, mix them with half the indicated amount of sugar and grind.
2. Then add flour, cocoa and vanillin, mix thoroughly until smooth.
3. Milk should be slightly heated and carefully poured into the rest of the ingredients, without ceasing to interfere.
4. Set the heat to low and cook the cream to the desired density, wait for it to cool.
5. At this time, combine the remaining sugar with butter, beat well, and pour the already cooled brewed cream into this mass, use the mixer again.

Several dough recipes for making eclairs

Despite the fact that the name of baking is quite complicated, the dough is prepared very simply. In addition, there are several different options. Among them, you will find the one that you like more.

Choux pastry

Required products:

• a small spoonful of sugar;
• salt - a pinch;
• five eggs;
• half a glass of milk and the same amount of water;
• about 100 grams of oil;
• 150 grams of flour.

Cooking process:

1. Prepare a heavy bottomed saucepan and mix water, milk, salt and sugar in it. When it gets a little hot, put in the oil and wait until it boils.
2. After boiling the contents, immediately add the flour and begin to beat until the mass begins to peel off the container.
3. After that, we shift the mixture into another deep bowl and begin to introduce eggs. You need to do this one at a time, beating the mass well after each component. The result should be a fairly thick, non-flowing dough.

• two eggs;
• 100 grams of rye flour;
• two large spoons of vegetable oil;
• some salt;
• about a glass of water.

Cooking process:

1. In a saucepan, mix water, oil and salt, wait until the contents boil.
2. After that, we make the fire weaker, add flour. Keep on fire and stir until the mass becomes homogeneous.
3. Remove the container from the stove, wait until it cools down, and add the eggs one by one. After each component, knead the mass well so that it is smooth.
4. Using a bag or syringe, spread the dough on a baking sheet and bake until cooked for about 35 minutes at 160 degrees temperature. After the baking has completely cooled, it can be filled with any selected cream to your liking.

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

A classic eclair recipe from childhood. Recipe according to GOST, but with my slight changes. I reduced the amount of butter in the cream, as well as sugar, according to GOST it is supposed to use 275 g of sugar, I took 200 g, I think that this is more than enough, but if you want that classic taste from childhood, then take more sugar. Eclairs come with butter cream, it is called Charlotte, come with protein, come with boiled condensed milk cream, and also with custard. I cooked with butter cream, in my opinion, in my childhood in the store it was the most popular option.

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

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

Coating:

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

Cooking choux pastry for eclairs.

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

Pour all the flour at once, start mixing.

After the dough has gathered into a ball, continue to stir for another minute, the flour should be well brewed. Then remove from heat, cool until warm.

Whisk the eggs a little in a separate bowl.

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

You should get a homogeneous plastic dough.

Put the dough in a tight bag, tie it off, and cut off a corner about 1.5-2 cm in size.

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

The dough is designed for 20 pieces, everything will not fit on a baking sheet at once, I baked in two runs.

Squeeze the dough onto a baking sheet in the form of sticks.

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

Let the eclairs cool completely.

Cooking cream Charlotte for eclairs.

Put the egg, sugar, vanilla sugar, milk into a saucepan, mix thoroughly until smooth.

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

Whip the butter until it becomes noticeably lighter. Butter should be at room temperature and soft (take it out of the fridge ahead of time).

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

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

We make eclairs.

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

Or start with the simplest method, just make a neat side cut on the eclair. Slightly open the eclair, and fill with cream with a teaspoon.

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

Stuffed eclairs must be put in the refrigerator for complete cooling, at least for 2-3 hours, so they become much tastier, as the butter cream acquires the desired structure.

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

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

Eclair can be dipped in ganache (it turns out as in the photo on the left) or smeared with a brush (on the right). As you can see, it looks neater smeared with a brush, besides, this way the ganache layer is thinner and more uniform.

And here is the cut.

Custard cakes are very tasty! I really liked it, the taste is the same.

Recipe 2: Homemade Custard Eclairs

Homemade éclairs with custard are a variation of the famous French dessert, created back in the 19th century, prepared at home. It is worth noting that the hand-made performance of this dish is no worse than that of eminent confectioners, because the cooking process is not at all complicated.

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

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

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

Pour flour into boiling water. Then immediately remove the saucepan from the heat.

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

Crack in the eggs one at a time and mix well. It should have a uniform consistency.

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

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

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

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

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

We cool the cream, and then we make an incision in the eclair and fill it with a pastry syringe.

Now homemade eclairs with custard can be served at the table!

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

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

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

For test:

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

For cream:

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

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

Mix for about one minute and remove the dough from the stove. It should be a pretty thick mass. In the cooled dough, one by one, begin to introduce eggs and mix. You need to keep 5 eggs. The consistency of the dough should become much softer, but still hold its shape.

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

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

Pour the hot milk into the egg-sugar mixture in a thin stream, stirring constantly with a whisk. Put the cream on a slow fire and stir until thickened, but do not bring to a boil, otherwise the cream will curdle. Next, place it in a cold place until it cools completely.

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

Fill the eclairs with cream. For decoration on top, you can use chocolate icing and powdered sugar. Our dessert is ready. Happy tea.

Recipe 4: How to Make Custard Eclairs

I offer you a step-by-step recipe for eclairs with custard with a photo. Very tasty eclairs turned out, everyone liked it.

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

For cream:

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

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

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

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

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

Cooking custard for eclairs according to the recipe with a photo.

Warm up the milk. Using a mixer, grind egg yolks with sugar until white, add starch, vanilla sugar and flour, pour in a small amount of milk and mix well.

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

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

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

Bon Appetit! I hope you enjoy my step by step custard eclair recipe with photos!

Recipe 5: Homemade Eclairs with Cream and Chocolate

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

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

Cooking dough. Pour water into a saucepan and put butter and a pinch of salt. When the butter is melted, pour out the flour. Mix everything thoroughly so that there are no lumps.

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

Take the dough off the fire. Let it cool for a couple of minutes and then add the eggs. Add one at a time, mixing well.

Choux pastry should be elastic.

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

We heat the oven to 180 degrees. In the meantime, we form eclairs on a baking sheet covered with parchment.

We put eclairs in a preheated oven. Approximately 40 minutes 180-200 degrees. When the eclairs are ready, we make punctures with a toothpick so that the air comes out.

Cooking custard. In a saucepan, mix eggs with sugar, vanilla powder or vanilla sugar

Then mixed with flour.

The mixture is diluted with cold milk.

Put the saucepan on the fire and, stirring constantly, bring the custard to a boil.

Make a slit in each eclair.

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

If desired, eclairs can be covered with melted chocolate and sprinkled with coconut flakes. Bon Appetit!

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

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

For test:

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

For cream:

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

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

Using a pastry syringe, we squeeze the cooled dough into small oblong portions onto a baking sheet covered with parchment and previously greased with oil. We heat the oven to 170 ° C, but not more than 220 ° C. It all depends on how much time you have and what kind of eclairs you plan to bake: if time is not in a hurry, and you like eclairs with a toasted crust, then you need to bake at a temperature of 170 degrees for 35-40 minutes. If you like more toasty, light brown éclairs and want to save some time, 420°C is for you. The baking time in this case will take 20-30 minutes. At any temperature, it is better not to open the oven for the first 15 minutes, to allow the baking eclairs to “rise” and form inside the cakes a sufficiently large cavity for the filling. We take out the finished blanks for the future dessert from the oven and let them cool.

In a saucepan, mix the eggs with flour until the lumps disappear. Boil milk with sugar in another container. Then pour the boiled product into the whipped mass of flour and eggs, constantly stirring in order to prevent the formation of lumps. We put the resulting mixture on a slow fire, continuing to stir. Without boiling, bring the mixture to a boil. Add butter and vanilla to it. We mix everything until the products are completely dissolved and in a short process we cool the cream. To do this, you need to immerse the dishes with the cream in ice or cold water. We cool and bring the temperature of the cream to the optimum temperature for filling our cakes (slightly cooler than room temperature).

Using a pastry syringe, fill the custard into the cavity of the eclairs. If you do not have a special syringe, then with a knife you can make an incision in the buns, and put a small amount of cream into it with a spoon. Our classic dessert for children and adults is ready.

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

Recipe 7: Homemade Eclairs with Chocolate Cream

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

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

Carefully separate the yolk from the protein.

We do not need proteins, but add sugar, flour, vanilla sugar to the yolks and mix everything thoroughly.

It is not necessary to beat, just mix thoroughly. The next step is to boil milk and add cocoa powder.

After the cocoa dissolves and the milk boils, turn off and let the milk cool a little, about three minutes. Then add the mass with the yolk, sugar and flour and put on the stove.

Cook for 5 minutes over low heat, stirring constantly until the mass thickens.

After the thickened mass has cooled slightly, add 50 gr. butter and whip the cream.

With the cream finished, leave it to cool completely and proceed to the preparation of choux pastry for eclairs.

For this we need

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

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

Add salt and when the mass boils, make a minimum fire under the pan.

Add vanilla and gradually pour in the flour, stirring the thickening mass with a wooden spatula.

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

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

We cover the baking sheet with parchment paper and spread the dough with a teaspoon. The sizes depend on what kind of eclairs you are preparing. I like small ones, so I put the dough the size of a walnut.

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

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

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

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

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

Sprinkle the eclairs with powdered sugar on top, make delicious tea and enjoy the cakes.

Recipe 8: Chocolate eclairs at home

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

A delicacy is prepared in a matter of minutes: literally in 40 minutes you can already serve it on the table along with hot drinks. Especially successful in the dessert is the fact that its preparation does not require expensive ingredients, and the eclairs themselves turn out to be enough to keep the whole family full!

For test:

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

Custard:

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

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

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

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

Thus, we get chocolate custard dough.

As soon as we mix all the dry ingredients into the dough, move it to a bowl or salad bowl. Crack an egg into it and mix thoroughly with a fork for 1-2 minutes. Mix in the second egg as well (remember to mix in the eggs one at a time so they don't curdle).

Transfer the dough to a pastry bag or syringe.

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

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

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

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

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

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

Put on a dish or board, sprinkle with powdered sugar and serve with a drink.

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

• 1 egg
• 1-3 art. spoons of flour
• 1 cup of sugar,
• 0.6 cups of milk
• 250 gr. butter.

Wash the egg thoroughly, break it.

Add sugar to it.

Blend with a mixer.

Add milk to the mass and 1-3 tbsp. tablespoons of flour, previously mixed in a small amount of milk until the lumps disappear.

We put the mixture on fire, bring to a boil and cook over very low heat for 5 minutes, stirring constantly. We cool the mass.

Butter cut into small pieces.

In small portions, we introduce the mixture into the oil, while whisking with a mixer. When the mass becomes homogeneous, add aromatic essence and vanilla sugar to it.

The cream is ready, now it's up to the eclairs. It must be remembered that custard, like any other oil, is an excellent breeding ground for bacteria. Therefore, you need to make the cream immediately before use and store only in a cold place. But eclairs are such a delicious product that I think they just won't be allowed to last too long.

Recipe 10: homemade dough for eclairs and profiteroles

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

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

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

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

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

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

I usually do this because I usually make dough and cream in the evening and bake the next day. It is convenient to do this, because you need to fill the eclairs immediately before serving, otherwise they will get wet. And messing with the preparation of the dough (albeit simple) is not always convenient. I, of course, take the dough out 20 minutes before baking and just leave it in the fridge.

We heat the oven to 180 degrees (who has gas - 4), lay out our blanks (if someone bakes right away - with a confectionery syringe of the shape you need on a baking sheet covered with parchment).

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

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

Eclair is probably the most delicious and beloved cake of all. It was first prepared by the French chef Marie-Antoine Carem in the early 19th century. Eclair is French for "lightning". Perhaps that is why this delicacy has spread so quickly around the world. In Germany, eclair is called "hare's foot", in Austria - "love bone", and in the USA - "long john". In Russia, custard cake with custard is considered an eclair.

As is already clear from the definition, the classic eclair is 2 combined recipes: choux pastry and custard.

Ingredients for custard dough:

• 250 ml water
• 100 g butter
• 4 (or 2, more on that later) eggs
• 200 g flour
• half a teaspoon of salt

Recipe for custard dough:

Boil 250 ml of water in a heavy bottomed saucepan. Then add butter, salt. Bring the resulting mass to a boil.

As soon as everything boils, add flour, mix well and boil over very low heat for 2-3 minutes.

Let the mass cool down a bit.

Then add one egg, mix well, add the second, and mix thoroughly again.

Add all the eggs in this way. ADVICE! If at this stage you notice that the dough is liquid, then you do not need to add more eggs. The dough should hold its shape well and be elastic.

Line a baking sheet with baking paper. Put the dough into a pastry bag (or syringe).

Now, with gentle movements, using a pastry bag (or syringe), put the dough on a baking sheet in the form of tubes 8-12 cm long.

Place in a preheated oven (200 degrees), bake until golden brown, about 30 minutes. Do not, under any circumstances, open the oven door during baking! After the end of 30 minutes, take your time to pull out the cakes. Let them dry in the oven for 10-15 minutes. Then take out of the oven and place on a tray (do not stack).

While the eclair shell is drying, it's time to start filling. For the custard you will need:

• 500 ml milk
• 200 g sugar
• 4 yolks
• 50 g flour
• 1 tsp vanilla sugar

Custard Recipe:

Boil milk.

Mix egg yolks thoroughly with sugar, vanilla sugar and flour.

Then carefully pour hot milk into this mass, mix.

Put on fire and cook until thickened.

Then remove from the stove and let the cream cool down.

Assembly. Cut the finished cakes in half and fill with cream.

Top with chocolate icing (to do this, melt a bar of chocolate and 1 cube of butter in a water bath).

I hope I have described and shown everything in sufficient detail and clearly. Cook, surprise, experiment! Good luck!

Attention! Update from 17.02.2016! Thanks to Ale Boland's comment, I decided to experiment and cooked! Thank you for giving me new creative ideas!

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 fillings, 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

The similarity between the two types of 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 savory fillings. 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 of 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, having understood 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.

Subtleties of cooking custard dough

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