Classic eclairs

Eclairs are a popular French dessert that is eaten all over the world. The delicacy is prepared in the form of a cake with various fillings. Most often sweet creams are added. Anyone can prepare a delicious dessert at home. To do this, take note of this colorful selection of proven step-by-step recipes.

Classic recipe for eclairs at home

Properly prepared dough is half the battle when it comes to making eclairs. Given that the dough is kneaded hot, the finished mass should be completely smooth and homogeneous. The second half of success depends on the baking conditions. The heating of the oven should be uniform and constant. This means that under no circumstances should you open the oven door while baking eclairs - the dough will settle and nothing will work.

1. 
   How to make eclairs at home using a classic recipe? Pour water in the specified amount into a saucepan or wide pan with a thick bottom. Put butter and a pinch of salt into it. Place the dishes on the stove and heat while stirring until the water begins to boil and the butter is completely melted.
2. 
   Pour pre-sifted flour into boiling water and oil. In this case, the resulting thickening mass in the pan must be actively and continuously stirred with a spoon or spatula, avoiding the formation of lumps. You can also use a mixer for kneading - this will make manual work easier, since the mass will form quite dense.
3. 
   When the entire amount of flour has been added, the choux pastry will be thick and shaped. With continuous stirring, heat it on the stove for another two to three minutes. Then remove the pan from the stove and let the mass cool to about sixty degrees.
4. 
   Now it's time to add the eggs. We do this strictly one at a time so that we have time to mix the eggs with the hot dough before the whites begin to coagulate. Work intensively with a spoon or spatula and gradually add all the eggs. The finished dough will be homogeneous and noticeably viscous - this is how it should be.
5. 
   Transfer the resulting dough into a pastry bag fitted with a notched tip. If this is not the case, use a plastic bag with a corner cut off - in this case, the finished eclairs will have a smooth surface.
6. 
   Cover the baking sheet with oiled parchment. We plant oblong eclairs of the desired length on it. We leave enough space between the pieces - the dough increases significantly in volume during baking.
7. 
   Preheat the oven to 180 degrees.Place the tray with the lined eclairs on the middle level and bake them for thirty to thirty-five minutes. During the process, we do not open the door, but assess the degree of readiness of the cakes visually through the glass. Ready eclairs should rise well and brown on all sides. When the baking time for the eclairs has expired, turn off the oven and let the products stand in it for another five minutes. Then we take out the baked goods and transfer them from the baking sheet to a plate to cool. Cut the cooled eclairs lengthwise and fill the inner space with boiled condensed milk.

Bon appetit!

How to make homemade eclairs with custard

Juicy custard goes well with delicate porous eclairs. It successfully emphasizes their weightless texture and provides a delicate sweetness. To ensure that the eclairs are airy and hold their three-dimensional shape, we strictly follow the dough preparation process described in the recipe. When baking products, do not open the oven under any circumstances, otherwise the cakes will settle. And to prepare a delicious custard, be sure to use a hand whisk or mixer so that the mass is perfectly homogeneous.

Cooking time: 1 hour 10 minutes.

Cooking time: 40 min.

Servings: 6.

Ingredients:

• Butter for dough – 100 gr.
• Flour for dough – 1 tbsp.
• Water – 1 tbsp.
• Salt – a pinch.
• Eggs for dough – 4 pcs.
• Eggs for cream – 2 pcs.
• Milk for cream – 1 tbsp.
• Butter 82.5% for cream – 150 gr.
• Granulated sugar – 100 gr.
• Flour for cream – 3 tbsp.
• Vanilla sugar – 2 tsp.

Cooking process:

1. To prepare the dough, use a large saucepan or pan with a thick bottom. Pour water into it, add the specified amount of butter and a pinch of salt. Place the container on the stove and heat the contents to a boil.Stir until the butter is completely melted.

2. Pour all the previously sifted flour into the boiling liquid at once. Stir vigorously so that the mass is mixed quickly and there is no formation of lumps. You can use a mixer at this stage - this will make the work easier. The dough will form into a lump - continue to keep it on the stove, stirring all the time. Warm up the mixture for two to three minutes, then remove from the stove and let cool slightly for five to seven minutes.

3. Add eggs one at a time to the still hot custard mixture. After each addition, knead the dough quickly and thoroughly so that the protein does not have time to curl. In this way we introduce all the eggs.

4. The finished dough should be viscous and stretchy. After kneading, let it cool a little more so as not to melt the pastry bag.

5. Now transfer the dough into a pastry bag fitted with a toothed tip. Alternatively, you can use a regular plastic bag with a corner cut off.

6. Cover a baking sheet with oiled parchment and place oblong-shaped eclairs of any length. There must be a certain distance between the cakes, since the dough doubles during baking.

7. Preheat the oven in advance to a temperature of 180 degrees. Place the tray with eclairs in the already hot oven on the middle level and bake for thirty to thirty-five minutes. The cakes should rise well, brown and form voids inside. After baking, remove them from the baking sheet and transfer to a cooling rack.

8. To prepare the custard, we also use a saucepan or a small saucepan. Place milk, granulated sugar, vanilla sugar and flour in the specified amount.

9. Break the eggs into the mixture.

10.Using a mixer, mix everything together and beat at high speed for one minute to completely break up all the lumps. Place the pan on the stove and heat the mixture until thickened, stirring continuously. You can’t bring it to a boil, you just need to thicken it. When the cream becomes hot and thick, remove it from the stove and add butter. Stir with a whisk until it is completely dissolved. Cool the finished cream, cover with cling film and place in the refrigerator for an hour.

11. Transfer the cream into a culinary syringe or bag with a narrow nozzle. Make a couple of punctures on the bottom or side of the cooled eclairs from different sides and introduce cream. Alternatively, you can simply cut the sides of the cakes, open them slightly and fill them with cream using a teaspoon.

Bon appetit!

A simple and delicious recipe for making eclairs with condensed milk

Eclairs with condensed milk are always a welcome dessert for coffee or tea. They're fluffy, light, and just perfect with the moist and sweet filling. This delicious pastry can be prepared at home - it will require some skill and time, but the result is absolutely worth it. In this recipe, the cooking process is described in detail and accompanied by visual step-by-step photos, so that every lover of cakes can prepare them themselves in their kitchen.

Cooking time: 1 hour 10 minutes.

Cooking time: 25 min.

Servings: 6.

Ingredients:

• Milk – 200 ml.
• Butter – 100 gr.
• Flour – 150 gr.
• Eggs – 4 pcs.
• Salt – a pinch.
• Boiled condensed milk – 1 can.
• Butter for cream – 100 gr.
• Curd cheese – 130 gr.
• Granulated sugar – 1 tbsp.

Cooking process:

1. Prepare the ingredients for making the dough. Sift the flour to provide it with additional air.We take the eggs out of the refrigerator so that they reach room temperature.

2. To prepare the dough, use a saucepan or pan with a thick bottom. Pour milk into it, add the specified amount of butter, sugar and a pinch of salt. Place the container on the stove and heat the contents to a boil. Stir until the butter completely melts.

3. While the milk and butter are heating up, break the eggs into a separate container. Shake them with a fork or whisk to achieve homogeneity.

4. When the milk boils, pour all the sifted flour into it at once and stir vigorously with a whisk to get a thick mass without lumps.

5. Continue to keep the dough on the stove. It should thicken noticeably and form into a ball. Replace the whisk with a spatula and continue stirring the mixture. Dry it for another two to three minutes and remove from the stove.

6. Transfer the choux pastry from the hot pan to a bowl so it cools slightly. Leave for five minutes.

7. Pour the beaten eggs into the custard flour mixture in small portions. After each addition, mix thoroughly to completely incorporate the eggs into the dough.

8. You can connect a mixer with attachments for kneading dough - this will greatly facilitate the work and reduce cooking time.

9. Knead the finished dough until completely homogeneous - it should turn out viscous and viscous.

10. Transfer the prepared choux pastry into a piping bag fitted with a star attachment. We cover a baking sheet with oiled parchment and place oblong-shaped eclairs on it. This can be a simple placement in one line or a zigzag layout to obtain a complex pattern on the surface of the cakes. Do not forget that there should be a couple of centimeters of distance between the eclairs, since the dough expands well during baking.

eleven.As an option, instead of oblong eclairs, you can also form round drip cakes, all with the same “star” attachment. Preheat the oven to 185 degrees. Place the tray with eclairs in the already hot oven on the middle level and bake for 30-35 minutes. The blanks should grow noticeably, become ruddy-golden and form voids inside. After baking, remove them from the baking sheet and transfer to a cooling rack.

12. To prepare the cream, place the softened butter in a bowl and begin to beat it with a mixer at high speed. You should get a creamy air mass - beat for at least four to five minutes.

13. Add boiled condensed milk to the butter, one or two tablespoons at a time, whisking until completely smooth after each addition. In this way we introduce all the condensed milk.

14. The next step is to add curd cheese - this will give tenderness and melting texture to the finished cream.

15. Mix the cheese with condensed milk with a spatula until you get a homogeneous soft cream.

16. To fill eclairs with filling, it is convenient to use the same culinary bag or a syringe with a narrow long nozzle.

17. Cut the cooled eclairs on one side and open them, as in the photo. Fill with cream from a bag, syringe or just a teaspoon. Cover with the cut lid.

18. Place the finished filled cakes on a serving dish and serve.

Bon appetit!

Delicate eclairs with curd cream in the oven

As an alternative to custard and condensed milk, we suggest filling eclairs with curd filling. For this purpose, we recommend using soft paste-like cottage cheese with a fat content in the range of 5% -9%. Such a product will give the desired homogeneous consistency and delicate creamy taste.To ensure that the cream holds its shape well and does not leak out of the cake, we stabilize it with gelatin. It is very convenient to fill eclairs with a mass that has not yet completely set - it penetrates well into all the voids of the workpiece. And after hardening, the filling holds perfectly in the dessert - the cake is easy to bite and it’s nice to see that the cream fills the entire area of ​​the eclair.

Cooking time: 1 hour 25 minutes.

Cooking time: 35 min.

Servings: 6.

Ingredients:

• Milk for dough – 125 gr.
• Water – 125 gr.
• Butter for dough – 100 gr.
• Salt - a pinch.
• Flour – 100 gr.
• Eggs – 4 pcs.
• Cottage cheese – 250 gr.
• Milk for cream – 200 gr.
• Condensed milk – 2 tbsp.
• Instant gelatin – 30 g.
• Powdered sugar – 3 tbsp.
• Vanillin – 1 tsp.
• Butter – 30 gr.
• Chocolate – 100 gr.
• Cream – 5-6 tbsp.

Cooking process:

1. To prepare the dough, use a large saucepan or pan with a thick bottom. Place water, milk in it, add the specified amount of butter and a pinch of salt. Place the container on the stove and heat the contents to a boil. Stir until the butter is completely melted and evenly distributed throughout the liquid.

2. Pour all the previously sifted flour into the boiling liquid at once. Stir vigorously so that the mass mixes quickly and forms into one large lump. We continue to keep the dough on the stove, stirring all the time. Warm up the mixture for two to three minutes, then remove from the stove and let cool slightly.

3. While the custard flour mixture is cooling, break the eggs into a separate container. Shake them with a fork or whisk to achieve homogeneity.

4. Pour the beaten eggs into the custard flour mixture in small portions. After each addition, mix thoroughly to completely incorporate the eggs into the dough. The finished mass should be homogeneous, viscous, viscous.

5.Transfer the prepared choux pastry into a piping bag fitted with a round nozzle. We cover a baking sheet with oiled parchment and place oblong-shaped eclairs on it. This can be simple pipetting in one line or layering to achieve volume and larger cake sizes. Do not forget that there should be a few centimeters of distance between the eclairs, since the dough expands well during baking.

6. To create a pattern on the surface of the eclairs, you can run a fork along the tops, leaving relief stripes.

7. Preheat the oven to a temperature of 200 degrees. Place the tray with eclairs in the already hot oven on the middle level and bake for fifteen to twenty minutes. During baking, do not open the oven door under any circumstances so that the dough does not settle. The cakes should grow noticeably, become golden brown and form voids inside. When the baking time is up, open the oven slightly, release hot steam and let the eclairs stand in this position for five to seven minutes. Then we take them out, remove them from the baking sheet and transfer them to a wire rack to cool completely.

8. To prepare the cream, immediately soak the gelatin in half the specified amount of milk. Leave for ten to fifteen minutes to swell. At this time, prepare the main mass: mix paste-like cottage cheese, remaining milk, condensed milk, soft butter, vanillin and powdered sugar in a bowl. Beat everything together with a mixer until smooth. Heat the gelatin soaked in milk on the stove with continuous stirring. As soon as the liquid becomes homogeneous and all the granules have dissolved, remove the gelatin from the stove and pour it in a thin stream into the curd cream. Beat again with a mixer until completely mixed and put the cream in the refrigerator for ten minutes.Then we take out the mass, beat it with a submersible blender and transfer it to a pastry bag with a narrow nozzle.

9. Make punctures in the cooled eclairs from the bottom area. Fill them with curd cream through the punctures.

10. To prepare the glaze, break the chocolate into small pieces and pour in hot cream. Stir until the chocolate dissolves. If necessary, heat the mass to achieve faster and better dissolution. Quickly dip the tops of the eclairs into the glaze or spread it onto the surface of the cakes using a spoon. Let the chocolate coating harden - at this time the cream inside will also set. Place the eclairs on a serving plate and serve.

Bon appetit!

A simple and delicious recipe for eclairs with whipped cream

This airy cake of French origin is known all over the world and loved by many. Ruddy on the outside and practically empty on the inside, it is simply created to be filled with various creams. It is important that the filler can hold its shape and not spread, and that it is not too wet or heavy. In this regard, whipped cream is ideal for filling eclairs. They fill the voids of eclairs with a delicate sweet cloud and provide a delicate creamy sweetness to this delicious pastry. In order for the cream to whip into a stable foam, its fat content should not be less than 30-33%.

Cooking time: 1 hour 10 minutes.

Cooking time: 35 min.

Servings – 6.

Ingredients:

• Flour – 130 gr.
• Water – 200 ml.
• Butter – 100 gr.
• Salt – a pinch.
• Eggs – 3 pcs.
• Cream 30-33% - 200 ml.
• Powdered sugar for cream – 5 tbsp.
• Powdered sugar for sprinkling – 2 tbsp.

Cooking process:

1. To prepare the dough, it is convenient to use a large saucepan or pan with a thick bottom.Pour water into it, add the specified amount of butter and a pinch of salt. Place the pan on the stove and heat the contents to a boil. Stir until the butter is completely melted and more or less mixed with water.

2. Pour all the flour into the boiling liquid at once, after sifting it. Stir vigorously to quickly form a thick custard mass. You can use a mixer at this stage - this will make the work easier. The dough will form into a lump - continue to keep it on the stove, stirring all the time. Warm up the mixture for two to three minutes, then remove from the stove and let cool slightly.

3. Add eggs one at a time to the still hot custard mixture. After each addition, knead the dough quickly and thoroughly so that the protein does not have time to curl. In this way we introduce all the eggs.

4. The finished dough should be thick, viscous, and viscous. Place it in a pastry bag fitted with a toothed tip. Alternatively, you can use a regular plastic bag with a corner cut off. Cover a baking sheet with oiled parchment and place drip-shaped eclairs. In general, eclairs can have any shape, in this case we offer a round one for ease of filling with whipped cream. We leave a certain distance between the cakes, since the dough increases at least twice during baking.

5. Preheat the oven in advance to a temperature of 200 degrees. Place the tray with eclairs in the already hot oven on the middle level and bake for fifteen to twenty minutes. The cakes should rise well, brown and form voids inside. After baking, we do not immediately take out the cakes, but leave them with the oven turned off for ten minutes. Then remove the eclairs and place them on a cooling rack.

6.Beat the well-chilled cream with a mixer at high speed. When the foam begins to form, add powdered sugar and continue beating for another couple of minutes. As soon as the mass becomes thick and compacted, we stop working so as not to overwhelm the delicate product.

7. Cut the cooled eclairs on the side with a knife. Open the pieces slightly and fill them with a teaspoon of whipped cream.

8. Place the filled eclairs on a serving plate and serve with tea or coffee. To decorate, you can sprinkle the surface of the cakes with powdered sugar through a strainer.

Bon appetit!

How to make eclairs with chocolate cream at home

Delicate eclairs with chocolate cream will appeal to both chocoholics and those with a less “special” sweet tooth. These delicious cakes are perfect for dessert after a hearty holiday dinner - they are light and airy, although, of course, do not forget that the composition of the baked goods is still quite high in calories. To highlight the chocolate filling and add more juiciness to the eclairs, we suggest covering their surface with caramel glaze. This significantly changes both the visual perception of the dessert and its overall taste composition. More moisture and richness appear, and the range of flavors expands.

Cooking time: 1 hour 15 minutes.

Cooking time: 35 min.

Servings – 4.

Ingredients:

• Flour – 180 gr.
• Water – 250 ml.
• Granulated sugar for dough – 1 tsp.
• Salt – ½ tsp.
• Butter for dough – 100 gr.
• Eggs – 4 pcs.
• Milk for cream – 250 gr.
• Cream 30-33% for cream - 190 gr.
• Cream 30-33% for whipping – 200 gr.
• Egg yolks – 4 pcs.
• Potato starch – 20 gr.
• Cocoa powder – ½ tsp.
• Granulated sugar for cream – 100 gr.
• Butter for cream – 70 gr.
• Dark chocolate – 50 gr.
• Vanillin – a pinch.
• Granulated sugar for glaze – 90 gr.
• Honey for glaze – 10 g.
• Cream 20% for glaze – 140 gr.
• Gelatin – 4 gr.
• Water for glaze – 15 g.
• Almond petals - for decoration.

Cooking process:

1. It is convenient to prepare the dough in a saucepan or pan with a thick bottom. Place water in it, add the specified amount of butter, granulated sugar and a pinch of salt. Place the pan on the stove and heat the contents to a boil while stirring. Pour the sifted flour into the boiling liquid. Stir vigorously to quickly form a thick custard mass. We warm it up for two to three minutes, then remove it from the stove and let it cool slightly. Then add eggs one at a time. After each addition, quickly and thoroughly knead the dough. In this way we introduce all the eggs. The finished dough should be thick, viscous, and viscous.

2. Transfer it to a pastry bag with a round tip. Alternatively, you can also use a regular plastic bag with a corner cut off. Cover the baking sheet with oiled parchment and place the oblong-shaped eclairs at a distance of a couple of centimeters from each other - the dough increases at least twice during baking.

3. Preheat the oven to 180 degrees. Place the tray with the eclairs in the already hot oven on the middle level and bake for twenty-five to thirty minutes. The cakes should rise well, brown and form voids inside. After baking, we do not immediately take out the cakes, but leave them with the oven turned off for five minutes. Then remove the eclairs and place them on a cooling rack.

4. To prepare the cream, in a saucepan or heat-resistant bowl, grind the yolks with granulated sugar. Add starch, vanillin and cocoa. Mix thoroughly until smooth.In a separate container, mix the milk and cream and bring them to a hot state. Pour the hot mixture into the yolk mixture with cocoa in a thin stream, stirring continuously. Then put the resulting mass on the stove and heat until thickened. Do not bring to a boil. As soon as the cream thickens noticeably, remove it from the stove. Immediately after this, add the butter cut into pieces and grated chocolate. Stir until the ingredients are melted and completely incorporated into the creamy mixture. Let the resulting cream cool.

5. Place the chilled whipping cream in a bowl. Beat them with a mixer at high speed until thick foam is obtained. Then fold the whipped cream into the cooled custard. Mix carefully.

6. To prepare the glaze, immediately soak the gelatin in a tablespoon of cold water. Place the indicated amount of granulated sugar and honey in a clean, dry frying pan. Heat the ingredients on the stove with constant stirring until they turn beige. Then pour in the heated cream in a thin stream, stirring continuously. Remove the mixture from the stove and let it cool. Heat the soaked gelatin on the stove until it is liquid and homogeneous and pour it in a thin stream into the cooled caramel mass. Stir vigorously and leave at room temperature for ten to fifteen minutes. The glaze will thicken a little.

7. Place the cooled chocolate cream in a pastry bag or syringe with a narrow nozzle. We make punctures in the side of the eclairs and fill the inner voids through them with cream. Then dip the filled cakes into caramel glaze (only the top part) and immediately sprinkle with almond petals.

Bon appetit!

Step-by-step recipe for making eclairs with protein cream

These eclairs simply melt in your mouth.During baking, the tender dough grows into an airy “pocket”: a golden brown crust forms on the surface, and there is emptiness inside. This “behavior” of the choux pastry simply requires the use of filling after baking. In this case, it is a protein cream. It perfectly complements the porous unleavened dough with its delicate sweetness and airy texture. To decorate, we recommend sprinkling the cakes with a gentle haze of powdered sugar - this will emphasize the weightlessness of the dessert and add sweetness.

Cooking time: 1 hour 10 minutes.

Cooking time: 35 min.

Servings – 6.

Ingredients:

• Water for dough – 250 ml.
• Flour – 180 gr.
• Salt for dough – ½ tsp.
• Butter – 100 gr.
• Eggs – 4 pcs.
• Egg whites – 2 pcs.
• Granulated sugar – 160 gr.
• Water for cream – 40 ml.
• Salt for cream – a pinch.
• Vanillin – a pinch.
• Lemon juice – 1 tbsp.
• Powdered sugar - for decoration.

Cooking process:

1. To prepare the dough, use a saucepan or pan with a thick bottom. Place water in it, add the specified amount of butter and a pinch of salt. Place the container on the stove and heat the contents to a boil. Stir until the butter is completely melted.

2. Remove the container from the stove and immediately add all the previously sifted flour. Stir vigorously with a spoon or spatula so that the mass is mixed quickly and there are no formation of separate lumps.

3. Add eggs one at a time to the hot custard mixture. After each addition, knead the dough quickly and thoroughly so that the protein does not have time to curl. In this way we introduce all the eggs. The finished dough should be viscous and stretchy. After kneading, let it cool a little more so as not to melt the pastry bag.

4.Now transfer the dough into a pastry bag fitted with a toothed tip. Alternatively, you can use a regular plastic bag with a corner cut off, as in the photo.

5. Preheat the oven in advance to a temperature of 180 degrees. Cover a baking sheet with oiled parchment and place oblong eclairs on it at a distance from each other. The dough will increase in volume significantly during baking.

6. We pass the teeth of a fork along the surface of the workpieces to create a relief pattern on the cakes. Place the baking sheet with the eclairs in the already hot oven on the middle level and bake for thirty-five to forty minutes. The cakes should rise well, brown and form voids inside. After baking, we do not immediately take out the cakes, but leave them with the oven turned off and the door slightly open for five minutes. Then remove the eclairs and place them on a cooling rack.

7. While the pieces are cooling, prepare the cream. In a saucepan or saucepan, mix granulated sugar and water in the specified amount. Cook the syrup while stirring over low heat for about ten minutes. When the syrup thickens and large bubbles begin to form on the surface, it’s ready.

8. Place the whites in a whipping container, add a pinch of salt and start working with the mixer at high speed. When the foam becomes fluffy, dense and holds its shape, pour hot sugar syrup into it in a thin stream. Do not stop whipping while adding syrup. After introducing the entire volume of sugar liquid, add lemon juice and continue beating for another two to three minutes.

9. Cool the eclairs completely after baking.

10. We cut each piece on the side, as in the photo.

11. Using a teaspoon, fill the eclairs with the prepared cream.

12.Transfer the filled cakes to a serving plate and sprinkle them with powdered sugar through a strainer.

13. The ideal complement to fluffy cakes is a cup of tea or coffee.

Bon appetit!

Delicate and delicious eclairs with butter cream

Eclairs with butter cream are remembered from Soviet times. With all the variety of these cakes nowadays, sometimes you want to feel that same taste. It is these eclairs that we suggest preparing according to this recipe. The choux pastry is classic, giving traditional fluffy eclairs with a golden brown crust after baking. Cream - based on butter with the addition of condensed milk. The latter adds the desired sweetness, dilutes the fat content of the oil and emphasizes the rich creamy taste.

Cooking time: 1 hour 15 minutes.

Cooking time: 35 min.

Servings – 6.

Ingredients:

• Water for dough – 240 ml.
• Milk for dough – 120 ml.
• Butter for dough – 90 gr.
• Flour – 140 gr.
• Eggs – 4 pcs.
• Salt – a pinch.
• Condensed milk – 200 gr.
• Butter for cream – 180 gr.
• Egg white for glaze – 1 pc.
• Powdered sugar for glaze – 250 gr.

Cooking process:

1. Turn on the oven and preheat to a temperature of 220 degrees. Immediately cover the baking sheet with oiled parchment. Cut the butter for the dough into pieces. And leave a portion of butter for the cream at room temperature to soften.

2. Place water, milk, a pinch of salt and the specified amount of butter in a saucepan. Place the container on the stove and heat the contents to a boil. Stir until the butter is completely melted. Remove the container from the stove and immediately pour in all the previously sifted flour.Stir vigorously with a spoon or spatula so that the mass is mixed quickly and there are no formation of separate lumps. Then return the saucepan with the flour mixture to the stove and dry it for another two to three minutes, remembering to stir all the time.

3. Remove the dough from the stove and add eggs one at a time. After each addition, knead the dough quickly and thoroughly so that the protein does not have time to curl. In this way we introduce all the eggs. The finished dough should be viscous and stretchy. After kneading, let it cool a little more so as not to melt the pastry bag.

4. Transfer the prepared choux pastry into a piping bag fitted with a round nozzle. Place oblong-shaped eclairs on a baking sheet lined with parchment. Do not forget that there should be a few centimeters of distance between the eclairs, since the dough expands well during baking. Place the tray with eclairs in the already hot oven on the middle level and bake for fifteen minutes at a set temperature of 220 degrees. Then reduce the temperature to 190 degrees and continue baking for another seven to ten minutes. During baking, do not open the oven door under any circumstances so that the dough does not settle. The cakes should grow noticeably, become golden brown and form voids inside. Then we take them out, remove them from the baking sheet and transfer them to a wire rack to cool completely.

5. To prepare the cream, place the softened butter in a bowl and beat it with a mixer at high speed until fluffy. Then add condensed milk and continue whisking until smooth. Transfer the resulting cream into a pastry bag with a narrow nozzle and put it in the refrigerator for twenty to thirty minutes.

6.In the cooled eclairs we make punctures or small cuts on the side. We fill the cakes with cream through them. To prepare the glaze, place the chilled egg white in a bowl and gradually add powdered sugar. We rub the mixture with a spoon to end up with a thick white glaze.

7. Cover the surface of the filled eclairs with the resulting glaze. After all the manipulations, put the eclairs in the refrigerator to harden the cream and stabilize the glaze. Serve with tea or coffee - aromatic drinks will help the taste of the cakes to reveal themselves.

Bon appetit!

Homemade eclairs with butter cream

In pastry shops you can buy a variety of eclairs for every taste. But, probably, none of them compares with those made by hand. Firstly, when cooking at home, you can be absolutely confident in the quality of the ingredients used. Secondly, you can adjust the sweetness and choose your favorite types of products, for example, for cream. And, thirdly, preparing this kind of dessert can be compared to creativity - those who like to do magic in the kitchen especially appreciate it!

Cooking time: 1 hour 15 minutes.

Cooking time: 35 min.

Servings – 6.

Ingredients:

• Butter – 100 gr.
• Salt - a pinch.
• Water – 250 ml.
• Flour – 220 gr.
• Eggs – 4 pcs.
• Powdered sugar – 120 gr.
• Mascarpone cheese – 250 gr.
• Cream 20% - 100 ml.
• Powdered sugar - for decoration.

Cooking process:

1. Pour water into a saucepan or wide pan with a thick bottom. Put butter and a pinch of salt into it. Place the dishes on the stove and heat while stirring until the water begins to boil and the butter is completely melted. Pour pre-sifted flour into the boiling liquid.Stir vigorously the resulting thickening mass in the pan. You can also use a mixer for kneading - this will make manual work easier, since the mass will be noticeably dense. With continuous stirring, heat the custard mixture for another two to three minutes, after which remove the container from the stove.

2. Now it's time to add eggs. You can add them one at a time so you have time to mix the eggs with the hot dough before the whites begin to curdle. You can also beat the eggs in a separate bowl until liquid and pour this mixture into the custard mixture in parts. The finished dough will be homogeneous and noticeably viscous - this is how it should be.

3. Transfer the resulting dough into a pastry bag with a round tip. If this is not the case, use a plastic bag with a corner cut off. Cover the baking sheet with oiled parchment or a silicone mat. We plant short eclairs on it. We leave enough space between the pieces - the dough increases significantly in volume during baking.

4. Preheat the oven in advance to a temperature of 200 degrees. Place the tray with the lined eclairs on the middle level and bake them for twenty-five to thirty minutes. During the process, we do not open the door, but assess the degree of readiness of the cakes visually through the glass. Ready eclairs should rise well and brown on all sides. When the baking time for the eclairs has expired, turn off the oven, open it slightly and let the products stand in it for another five minutes. Then we take out the baked goods and transfer them from the baking sheet to a cooling rack.

5. To prepare the cream, place mascarpone cheese, powdered sugar in a large bowl and pour in the cream.Beat everything together with a mixer at low speed until you get a homogeneous, airy, creamy mass.

6. Cut the completely cooled eclairs on one side, as shown in the photo. Using a teaspoon or pastry bag, fill the inner cavity with cream. Cover with a lid. As a decoration, the surface can be sprinkled with sifted powdered sugar.

Bon appetit!

A simple and quick recipe for eclairs with boiled condensed milk

Boiled condensed milk is perhaps the simplest and most popular filling option for eclairs. It has a pronounced sweetness, which goes perfectly with unleavened choux pastry, and a dense, viscous consistency, which successfully emphasizes the porous texture of the cakes. The recipe for choux pastry below can be called “fail-safe” - all housewives can make it, even beginners. It is important to strictly follow the indicated preparation steps and strictly observe the proportions.

Cooking time: 1 hour 10 minutes.

Cooking time: 25 min.

Servings: 6.

Ingredients:

• Flour – 1 tbsp.
• Water – 1 tbsp.
• Margarine – 120 gr.
• Salt – a pinch.
• Eggs – 3 pcs.
• Boiled condensed milk – 1 can.
• Vegetable oil - for lubrication.

Cooking process:

1. If you plan to cook condensed milk at home, it is better to do it in advance so that by the time you fill the eclairs it has already cooled down. Cook the jar for two to two and a half hours at a low simmer. We make sure that the water does not boil away and covers the jar completely throughout the cooking process; if necessary, add boiling water. Let the cooked condensed milk cool completely. You can also buy ready-made boiled condensed milk - this will save time and effort.It is important to choose the right product with a high-quality composition, which should not contain anything other than milk and sugar.

2. Cut the margarine into small cubes so that it melts faster during subsequent processing.

3. Pour water in the specified amount into a thick-bottomed saucepan or saucepan and add a pinch of salt and chopped margarine.

4. Place the container on the stove and heat the water to a boil, stirring with a spoon - the margarine should melt completely.

5. As soon as the liquid in the pan boils, pour the sifted flour into it, while vigorously stirring the resulting custard mass.

6. The mass turns out to be quite thick. Keep it on the stove for a minute or two while stirring to dry it. Then remove from the stove and let cool slightly.

7. Add eggs one at a time into the still hot mixture. After each addition, stir thoroughly until smooth.

8. It is imperative to stir the dough intensively after each egg - otherwise it will be difficult to achieve the desired homogeneity. The finished dough should be soft, stretchy and viscous, without lumps.

9. Grease a baking sheet with odorless vegetable oil. Place a teaspoon of dough on it in the form of balls. If you have a pastry bag with a nozzle, you can pipe the dough with it - this will give the pieces a more regular shape. You need to leave two to three centimeters of space between the eclairs, since the dough increases significantly in volume during baking.

10. Preheat the oven to 250 degrees. Place the tray with eclairs on the middle level. Immediately after placing the eclairs in the oven, reduce the temperature to 180 degrees and bake them for thirty minutes. During baking, do not open the door under any circumstances so that the products do not settle.We determine readiness visually through the glass - the workpieces should grow and brown well.

11. When the eclairs are ready, turn off the oven, open the door slightly and let the products stand in this position for five to ten minutes. After that, take them out and transfer them from the baking sheet to a cooling rack.

12. Make a side cut in each eclair so that the lid can be opened slightly, but it remains connected to the bottom of the product. We open each piece slightly and fill it with boiled condensed milk using a teaspoon.

13. Place the finished filled eclairs on a serving dish and serve.

Bon appetit!