We suggest baking tender eclairs with custard that we have loved since childhood for tea. To make homemade cakes, we will use the classic and time-tested recipe for choux pastry and standard cream, and for variety, we will make the icing in two versions - dark (cocoa-based) and white (with sweet powder).

The most delicate taste, familiar to us since childhood, will instantly gather sweet tooths of all ages at the table. So, we delight our guests and household members with a sweet surprise! Let's prepare delicious homemade eclairs - a recipe with photos will help us with this step by step.

Ingredients:

For the 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 glaze:

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

For dark glaze:

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

1. We begin the process of making cakes with dough. Cut a block of butter into pieces of any size, fill it with drinking water and throw in a pinch of salt. Place this mixture over moderate heat.
   
2. As soon as the butter has completely melted and the liquid just begins to boil, remove the container from the stove and immediately pour in the entire amount of sifted flour at once (it is better to sift it in advance). Promptly stir the mixture with a wooden spatula until a homogeneous dense mass is obtained. We work very quickly! Flour must dissolve in hot liquid - this is the main feature of choux pastry!
   
3. Immediately after obtaining a dense mass, return the pan to the stove. Continue kneading 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 cool to room temperature.
   
4. Beat the raw eggs into the cooled choux pastry one at a time, carefully kneading the mixture each time. Please note that the consistency of the finished dough will largely depend on the size of the eggs, as well as on the quality of the flour used, so be careful - you may need 1-2 more eggs or, conversely, fewer than indicated in this recipe.
   
5. As a result, the choux pastry for eclairs should be smooth, viscous and moderately liquid. At the same time, it should hold its shape well when we form the cakes using a cooking bag. The right consistency of dough will gradually slide off the spoon in a thick, heavy ribbon.
   
6. We fill a baking bag with our dough and place oblong pieces 6-8 cm long on a parchment-lined baking sheet. Don’t forget to keep a distance between future cakes, as they will “grow” during the baking process.
   
7. Bake the eclairs for 15-20 minutes, maintaining the temperature at 220 degrees. During this time, the cakes will increase in size and brown. Next, reduce the heat to 160 degrees and wait another 10 minutes for the eclairs to thoroughly “dry” inside.
   
   
8. At the same time, we are preparing the cream. In a clean and dry bowl, mix flour and half the amount of sugar. Beat in raw eggs.
   
9. Lightly whisk the mixture until smooth and light foam appears.
   
10. Pour the milk into a saucepan, add vanilla sugar and the remaining granulated sugar, and boil. Pour about a third of the hot milk mass into the beaten eggs. Stir vigorously and then pour back into the pan with the milk and return to the stove.
    
11. Stirring, cook over low heat until almost boiling (until thickened). After cooling the custard cream until warm, add softened butter and beat with a mixer/whisk until smooth and homogeneous.
    
12. Carefully make side cuts on the eclairs. Using a teaspoon, 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. Place on low heat and, stirring continuously, bring the mixture until smooth. The consistency of the glaze should resemble melted chocolate. If the mixture is too thick, add milk. If it’s too liquid, use powdered sugar.
    
14. For white glaze, mix butter with milk. Place the mixture on low heat. As soon as the butter has dissolved, add the sweet powder and knead until a smooth, creamy texture is obtained. If the mass turns out to be too thick, as is the case with dark glaze, add milk. Accordingly, to thicken, increase the portion of powdered sugar.
    
15. We cover some of the eclairs with dark glaze, the rest with white. Before serving, cool the cakes in the refrigerator.
    

Homemade eclairs with custard and delicate glaze are ready! Enjoy your tea!

Ingredients for “Choux pastry for eclairs and profiteroles”:

Nutritional and energy value:

Recipe for “Choux pastry for eclairs and profiteroles”:

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

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

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

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

5. ADVICE FROM THE CHEF: “it’s best to freeze the preparations. Form either eclairs (approximately 8-9 cm long) or profiteroles (4-5 cm), place them on parchment at a distance of 2-3 cm from each other and put them in the freezer.
I usually do this because I usually make the dough and cream in the evening and bake the next day. It’s convenient to do this because you need to fill the eclairs immediately before serving, otherwise they will become soggy. And fiddling around with preparing dough (even a simple one) is not always convenient. Of course, I take the dough out 20 minutes before baking and just leave it in the refrigerator.
Preheat the oven to 180 degrees (for those with gas - 4), lay out our preparations (if someone is baking right away, use a pastry syringe of the shape you need on a baking sheet covered with parchment).
The chef recommends sprinkling eclairs or profiteroles with crushed almonds and sugar for a sweet filling. I don't always make it, but it turns out delicious.

Here are the profiteroles:

Note: I make profiteroles with different fillings. This time, on a whim, there were walnuts, a lot of garlic, “Astoria” sauce “Onions with sour cream”, paprika, ground red and black pepper, finely grated cheese (my favorite, well, he really likes spicy))) .
And the second filling was with the same sauce, eggs, processed cheese + leftover cheese, garlic and finely chopped chicken salami.

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

7. That's all, actually. For the filling I use French buttercream. The recipe can be found below. I cut the profiteroles lengthwise and fill them with cream using a culinary syringe. I make the glaze according to AlexEustace's recipe (recipe is also below). I liked it (there are no photos of the finished eclairs, however, I still don’t have time to take a photo, they are eaten instantly))

Bon Appetit everyone!

1) The oven should be opened, no wider than a matchbox. If you open it wide, nothing will save you - they will fall. And you should not slam the oven door and, in general, not shake the stove and the surrounding area.
2) For those who don’t know: stir with a mixer or spoon in only one direction, do not add the next egg until the dough has “eaten” the previous one. Then you can immediately determine by consistency whether you need to add more eggs. As I already wrote, I once needed 6 eggs and 1 yolk to bring the dough to the desired state.
3) Problem with removing baked goods from paper. “It sticks to death. I tried both coated paper and dry paper - the result was the same” - when the eclairs are frozen, they themselves are easily removed from the cling film on which I usually place them before freezing. But in general, as for any baking: I was once taught a long time ago to sprinkle even parchment paper with flour (or semolina). Of course, semolina is not applicable to eclairs (I often use it for biscuits). But there have never been any problems with flour.
4) There was a comment when the eclairs cracked when baked (without freezing). Honestly, I don’t know if freezing was the key factor, but the last time I made profiteroles (those are the photos I post), my dough also cracked. I didn't have time to freeze. I had to bake right away. Another tip: either freeze well or bake right away. I decided to put it in the freezer for at least 20 minutes to “freeze”. As a result, I had to scrape the profiteroles off the film.
5) The flour must be toasted well. This is exactly the “choux” dough. It should look like a smooth, shiny ball. First, when I add flour, I stir with a mixer, then, when the mass already looks like dough, I start working with a wooden spatula (stirring in one direction).
6) If someone sees that the eclairs are not completely baked inside, then you can simply turn off the oven and leave them to stand there. In principle, I always leave mine in the oven to cool. The temperature decreases gradually.
7) In conventional ovens, as a rule, there is no fan. I have it. The instructions describe it as “convection mode”. So, through trial and error, I realized that neither eclairs, nor biscuits, nor yeast dough can be prepared in this mode. It just won't rise. Maybe my hands grow from the wrong place, but I’ve never been able to bake well using convection.

Consistency of the dough before freezing: the dough should have the structure of mashed potatoes, that is, the dough should not leak out of the syringe, but should hold its shape. In order for the dough to have this consistency, it is not necessary to add 5 eggs, less is possible.

eclairs after 8 minutes in the oven

This is what profiteroles look like after 8 minutes in the oven (closed).

Everyone loves eclairs, and even those made at home.

Products for making eclairs at home are as follows: flour, butter, salt, water or milk, eggs, vanillin. By adding cocoa to the dough you can make chocolate eclairs.

For 15 servings of eclairs, take:

• 500 ml milk
• about one glass of sugar
• 8 pcs. eggs
• 200 grams of butter (butter)
• about 200 grams of wheat flour
• 10 grams vanilla sugar
• two large spoons of cocoa (to your taste)
• a pinch of salt

Take a saucepan and pour 250 ml of water, 100 g of butter and a pinch of salt into it. Bring to a boil over medium heat.

Remove from heat, add 150 g of flour, and stir with a wooden spoon until smooth. Put the saucepan back on the heat for a few minutes, don’t forget to stir.

Then remove from heat and let the resulting mass cool. Add one egg at a time and knead the dough.

Take a baking sheet and place the dough on it with a spoon (after moistening it with cold water) so that the eclairs do not touch one another. They expand in volume when baked. Bake at 200°C for about 35-40 minutes.

You can prepare the cream while baking.

Pour four yolks into a pre-prepared bowl, and then add 1 cup of sugar, vanilla sugar and 50 g of flour. The whole mixture must be beaten well, add 100 ml of milk and mix everything again. Bring 400 ml of milk to a boil, pour gently beaten yolks into it, stirring constantly with a spoon, reduce the heat and cook, stirring the mixture, for another 10 minutes. Let cool, covering with cling film. Add 100 g of softened butter and beat well.

Inject the cream into the finished baked goods using a pastry syringe, sprinkle with powdered sugar. Bon appetit!

Eclairs with condensed milk

You will need:

• 250 ml water
• 4 things. eggs
• 100 g butter
• half a can of condensed boiled milk
• 0.5 tsp. salt
• powdered sugar for sprinkling eclairs.

Preparation

Start preparing a delicacy with condensed milk at home by boiling water in a saucepan, adding 100 g of butter, adding salt and wheat flour, stirring constantly and cook for 3 minutes. Then add the eggs one at a time and mix until a homogeneous dough is obtained.

Place baking paper on a baking sheet and use a pastry syringe to place the eclairs, leaving space between them. Bake in the oven for 40 minutes, at a temperature of 180-200°C. When baking, do not open the oven (otherwise they will “shrink”). Fill the finished eclairs with boiled condensed milk using a pastry syringe. Bon appetit!

Children really like treats with fluffy protein cream. Such delicacies can be stored in the refrigerator; they do not lose their taste.

How to make eclairs with protein cream?

Preparing the dough is similar to previous recipes for making eclairs. For the cream, take water, egg whites, sugar, vanilla sugar. After preparing the cream, put it in the refrigerator for 40 minutes, then start baking them.

You will need

• 100 g water
• 4 things. eggs
• 100 g butter
• 3 pcs. squirrel
• 250 ml. milk
• 300 g sugar
• 150 g wheat flour
• 0.5 teaspoons salt
• Vanilla sugar to taste

Preparation

In a saucepan, bring the mixture of milk, butter, salt and sugar to a boil. Add all the flour, stir, remove from heat, cool the dough. Then add the eggs one at a time and beat the dough with a mixer. Place the dough in a bag, place the dough in small portions on a parchment-lined baking sheet. Bake the dough in the oven at 180-200°C for about 40 minutes without opening the oven.

How to prepare protein cream?

Boil water and sugar in a saucepan for about 15 minutes. To determine whether the syrup is ready, place a bowl of cold water nearby. If you drop the syrup into water, it should form a ball. Now beat the whites with a pinch of salt. Pour the boiling finished syrup into the whites in a stream.

Beat the cream thoroughly until it cools completely and put it in the refrigerator for 40 minutes. Using a pastry syringe, fill the eclairs with egg white cream. Bon appetit!

Custard eclairs

This recipe is one of the simplest. It is important to remember that after you have finished baking the dough, make a hole in each of them through which you can insert the filling.

You will need

• ½ glass of water
• about 150 grams of margarine butter
• one and a half cups of wheat flour
• four chicken eggs
• a couple of pinches of salt

Preparation

Pour water into a saucepan, add margarine oil and salt, then boil the whole mixture over low heat. As soon as the mixture boils, remove it from the heat and add flour, then return it to the stove. It is important not to overdo it with the amount of flour - the dough should be viscous. As soon as the mixture looks homogeneous, you need to remove it from the stove, add the egg and stir once more. While mixing, you need to add the remaining eggs. If you are correct, you will get a viscous and thick dough. Before putting in the oven, line the baking sheet with food paper, which needs to be greased. Place the dough on a baking sheet. Heat the oven to 200 degrees and start baking the dough. After twenty minutes you need to reduce the temperature by 40 degrees and wait the same amount.

Prepare the dough. Sift the flour. Pour water into a medium-sized saucepan or saucepan and add oil. Place on medium heat. Add sugar and salt. Heat until butter is completely melted. Remove the saucepan from the heat and let the boil subside. Add all the flour and stir the mixture very intensively with a wooden spatula until a homogeneous mass forms that easily comes away from the walls and bottom of the saucepan, about 30 seconds. Return to low heat and heat the dough, stirring constantly, until a whitish film forms on the bottom of the pan.

Transfer the mixture to a deep bowl and let cool to room temperature. Then add 1 egg and mix quickly until completely homogeneous. In the same mode, add the remaining eggs. Important! If after adding the third egg the dough has already become quite plastic, the fourth egg should be added gradually, literally 1 teaspoon at a time, while not forgetting to knead. If the eggs are large, it is possible that the fourth will not be needed at all. The dough will have the desired consistency if it falls freely from the spatula and the groove drawn on the surface of the dough does not tighten

Preheat the oven to 200°C (if your oven is equipped with a forced convection function, then up to 180°C).

Sprinkle a baking tray with water, line it with baking paper, grease it with butter. Transfer the finished dough into a pastry bag or a regular plastic bag, cut off a corner so that pieces of dough 1-1.5 cm thick come out. Carefully place strips of dough on a baking sheet, leaving a distance of at least 3 cm between them, as the cakes will increase during baking in volume. Place the baking sheet with the eclairs in the middle of the oven. Bake for 20 minutes. Then reduce the oven temperature to 160°C (140°C) and cook for another 10 minutes.

While the eclairs are preparing, prepare the cream. Pour the cream into a saucepan and bring to a boil. Break the eggs into a separate bowl and sift the flour into it. Stir with a whisk until completely homogeneous. Add sugar and vanilla sugar to the egg mixture and mix again. Whisking continuously and vigorously, pour the hot cream into the egg mixture in a thin stream. Pour the egg-cream mixture into a saucepan and cook over medium-low heat, stirring constantly, until the cream thickens. The cream should boil. Add pieces of butter to the cream, stir, transfer to a flat bowl and cool to room temperature.

Remove the finished eclairs from the oven and cool on a wire rack to room temperature. They can be filled with cream either by making a cut on the side and placing the cream with a spoon, or by filling a pastry syringe with cream and inserting it into the cakes through a small hole. If desired, you can brush the top of the eclairs with melted chocolate, chocolate or sugar glaze, or whipped cream with sugar.

The recipe for making eclairs at home is quite simple. The cakes themselves are made from choux pastry, and the cream for them can be varied: custard, chocolate, coffee, vanilla or caramel. Some cakes are additionally coated with icing: mint, chocolate or vanilla (classic white).

Basic recipe for eclairs at home

The basic recipe for making eclairs is a step-by-step instruction for preparing the base - the dough from which the tubes will be formed.

To prepare choux pastry you will need the following products:

• Premium wheat flour - 1 cup;
• Cream margarine - 150 grams;
• chicken eggs - 4 pieces;
• Salt - 0.5 teaspoon;
• Water - 1 glass;
• Cream;
• Glaze;
• Powdered sugar.

To prepare the cakes, follow the instructions:

1. Heat 1 glass of water in a saucepan on the stove and add margarine and salt to it without removing from heat, bring the mixture to a boil, stirring continuously;
2. Now the fire needs to be reduced. Pour flour into the mixture in small portions and constantly stir the dough;
3. When you have already poured out all the flour and stirred the mass until smooth, remove the dough from the heat and cool;
4. Break one egg at a time and add to the dough, stirring until smooth each time. No lumps should form;
5. Grease a baking sheet with oil and spoon out the dough. The classic shape of the cakes is oblong. But I like to make round eclairs;
6. Preheat the oven to 200 degrees and place the cakes in it for 20-25 minutes. But do not open the door during cooking, otherwise the cakes will not be fluffy;
7. Make cuts on the side of the finished cakes into which you will need to squeeze out the pre-prepared cream using a pastry syringe;
8. Top the cakes with glaze and sprinkle with powdered sugar.

Custard for homemade eclairs

Traditionally, eclairs are filled with custard, which is white in color. It is easy to prepare and does not require expensive ingredients.

To prepare the custard you will need:

• Sugar - 0.5 cups;
• Potato starch - 1 level tablespoon;
• Butter - 250 grams;
• Water - 220 milliliters.

Prepare the cream like this:

1. Stir sugar and starch in cold water;
2. Place the pan with the mixture on low heat and stirring the mixture until it becomes a transparent jelly;
3. When the jelly has cooled, add softened butter to it and beat the cream with a mixer.

The custard for homemade eclairs is ready. They can already be used to fill cakes.

Chocolate cream for homemade eclairs

I really love cakes with chocolate filling. Try cooking it. What filling do you like best?

To prepare chocolate cream you must have:

• Cream - 2 cups;
• Sugar - 100 grams;
• Chocolate - 50 grams.

The cream is prepared as follows:

1. Cool the cream so that it can be whipped better with a mixer;
2. Mix the chilled cream with sugar and beat until thick;
3. Melt the chocolate over the fire and pour it into the buttercream, beat the mixture again. Chocolate cream is ready.

Coffee cream for homemade eclairs

Coffee filling for cakes will appeal to everyone who loves coffee taste and aroma. To prepare it, check if you have:

• Cream with 35% fat content - 1 cup;
• Non-granulated instant coffee - 2 tablespoons;
• Powdered sugar - 2 tablespoons;
• Vanilla - to taste;
• Gelatin - 10 grams.

If you love coffee very much, you can add a little more. For example, 2.5 tablespoons instead of two. Prepare the cream according to the recipe:

1. Mix coffee with powdered sugar until smooth;
2. Cool the cream in the refrigerator and prepare ice on which you will place the glass container with the cream. This will allow the cream not to heat up while whipping, and the cream will turn out more tender and fluffy;
3. Beat the cream with a mixer until the cream just starts to stand on a spoon;
4. Add the coffee mixture with sugar and vanilla to the whipped mass;
5. Continue beating the mixture while pouring in a small stream of gelatin, slightly diluted in water;
6. Transfer the cream into a pastry syringe or bag in advance, and then put it in the refrigerator for 30-40 minutes. Then you can fill the eclairs with cream.

Vanilla cream for homemade eclairs

Vanilla cream has a unique aroma. If you like it, then you can cook it yourself if you have:

• Chicken yolks - 4 pieces;
• Sugar - 100 grams;
• Vanilla - 5 grams;
• Premium wheat flour - 40 grams;
• Milk - 2 glasses.

You can prepare the vanilla filling as follows:

1. Grind the yolks with sugar and beat until smooth using a mixer;
2. Add flour to the egg mixture and beat it again;
3. At this time, you can put milk with vanilla sugar dissolved in it on low heat. The milk should boil;
4. Remove the milk from the heat and pour the egg mixture into it. Mix everything thoroughly so that there are no lumps;
5. Leave the cream to cool. Now it should be liquid, but when it cools down, it will become thick.

Caramel cream for homemade eclairs

Caramel can be different. I love caramel with nuts. That's why I offer you this filling recipe. For it you will need:

• Liquid honey - 50 grams;
• Butter - 175 grams;
• Sugar - 250 grams;
• Peeled hazelnuts - 250 grams;
• Cream with a fat content of 9% - 150 grams;
• Salt - to taste;
• Grated ginger root - 1 tablespoon.

You need to prepare the cream like this:

1. Fry the nuts in a hot dry frying pan for 5 minutes. Then chop them to make coarse nut crumbs;
2. Place the cream in a saucepan on the fire and bring to a boil, add ginger root to it;
3. Remove the cream from the heat and close the lid, leave the mixture for 5 minutes;
4. Now pass the cream through a sieve, put it back on the fire, but before that add salt and honey. the mass should be brought to a boil;
5. In a saucepan (necessarily with a thick bottom) melt the sugar until it becomes caramel. Pour the resulting creamy mixture into it in a thin stream. Stir it constantly, reducing the heat;
6. Add butter to the filling in pieces. Then remove the mixture from the heat. The caramel filling for the eclairs is ready.

Classic white glaze with vanilla for eclairs

To glaze homemade eclairs, you can use classic glaze. To prepare it you will need:

• Water - 4 tablespoons;
• Vanilla sugar - 1 sachet;
• Powdered sugar - 225 grams.

Follow the instructions for preparing the glaze:

1. Mix sugar and powdered sugar, add water;
2. Place the mixture over low heat and stir until the mixture thickens.

The resulting white glaze is used to fill the finished and filled cakes.

Chocolate icing for eclairs

For chocolate glaze, every housewife always has everything on hand:

• Cocoa - 2 tablespoons;
• Full-fat sour cream - 2 tablespoons;
• Sugar - 2 tablespoons.

Making this glaze is very simple:

1. Mix cocoa with granulated sugar;
2. Add sour cream to the mixture and put on fire;
3. Stir the glaze constantly until all the sugar has melted.

It is best to coat the eclairs with the finished glaze while it is still hot.

Mint glaze for eclairs

For the refreshing mint glaze, prepare:

• Sugar - 125 grams;
• chicken egg - 1 piece;
• Premium wheat flour - 0.5 tablespoon;
• Vanillin - 1 pinch;
• Mint essence - 3 drops;
• Ice - 2 cubes;
• Milk - 0.5 cups.

For preparation I use the following instructions:

1. Grind the egg with sugar, add flour to the mixture and mix it thoroughly;
2. Dilute the mixture with cold milk and put it on the fire;
3. Stir the mixture continuously with a whisk until the milk begins to boil;
4. Now add vanillin and mint essence to the milk;
5. Stir the mixture (I do this using a shaker) and add 2 ice cubes. The glaze for the eclairs is ready.

Making homemade eclairs is not as difficult as it seems at first glance. And you can cook them to suit every taste. There are many varieties of cream fillings and glazes, fondants for eclairs prepared at home. If you know other recipes, please share with us.