Eclairs with custard

Eclairs with custard are a classic French pastry that is loved by millions of people. This delicacy can be tasted in any pastry shop or bakery, however, this does not mean that eclairs cannot be prepared at home. To prepare them, we purchase products according to the list of ingredients indicated in the recipe, and also help ourselves with the help of photo tips that are attached to each step. With just a little free time and effort, even an inexperienced cook can create a traditional French treat!

Homemade eclairs with custard - a classic recipe

Just once, having prepared the most authentic eclairs at home, you will forever forget about going to the kitchen! After all, the most delicious pastries are those made with your own hands, and the French classic with delicate and aromatic custard is proof of this!

1. 
   Classic eclairs with custard can be easily prepared at home. For the dough, in a saucepan, combine 100 milliliters of milk, water, a pinch of salt and butter (100 grams) - with constant stirring, bring to a boil over low heat.
2. 
   Pour wheat flour (200 grams) into the boiling mass and stir vigorously until smooth. Warm up for about two more minutes and remove from the stove.
3. 
   Cool the custard base slightly at room temperature and then add five eggs one at a time (after each, thoroughly mixing the dough).
4. 
   We transfer the dough into a pastry bag (use a shaped nozzle if desired) and place the pieces on parchment paper, which we cover a baking sheet with in advance. Bake at a temperature of 200 degrees for the first 10 minutes, and then reduce the degrees to 180 and cook for half an hour.
5. 
   At this time, prepare the cream: pour 1.35 liters of milk into a saucepan and mix it with granulated sugar - let it boil.
6. 
   In a separate bowl, beat three eggs, vanilla, 9 tablespoons of flour and 150 milliliters of milk.
7. 
   Add hot milk in a thin stream to the mixture of eggs and flour, stirring continuously. Place the resulting mass on the fire and cook over low heat until thickened.
8. 
   Afterwards, let it cool a little and add 100 grams of butter and stir.
9. 
   Use a syringe to fill cool eclairs with custard and dip the “top” into melted milk chocolate. Bon appetit!

Eclairs with milk custard

Any pastry made with milk is incredibly tender and airy, and, of course, eclairs are no exception. Choux pastry with classic sweet cream will not leave anyone indifferent and will conquer even the most ardent opponents of sweets!

Cooking time – 60 min.

Cooking time - 20 minutes.

Portions – 6.

Ingredients:

• Flour – 1 tbsp.
• Salt – 1 pinch.
• Granulated sugar – 150 gr.
• Granulated vanilla sugar – 10 gr.
• Milk – 550 ml.
• Oatmeal flour – 4 tbsp.
• Eggs – 5 pcs.
• Water – 1 tbsp.
• Butter – 150 gr.
• Cocoa powder – 3 tbsp.
• Citric acid – 1 pinch.

Cooking process:

Step 1. For speed of action and our own convenience, we measure in advance the required amount of bulk and liquid ingredients.

Step 2. We start cooking with the dough: mix water, salt and butter (100 grams) in a saucepan - bring to a boil and turn off the heat. Pour flour into the bubbling solution and mix thoroughly until a wheat lump forms.

Step 3. Add three eggs one at a time into the choux pastry and mix well. Place the pieces on a baking sheet lined with parchment.

Step 4. Place the heat-resistant dish into the oven and cook for 20-25 minutes at 190-200 degrees (without opening the door). After completing the heat treatment, let the baked goods sit warm for another 15-20 minutes.

Step 5. Prepare ingredients for making cream.

Step 6. In a deep container, combine oatmeal, sugar (130 grams) and two eggs - whisk until smooth and pour into 500 ml of heated milk. Place the resulting mixture on low heat and stir constantly until it thickens, then add 40 grams of butter and vanilla sugar. Let the custard cool a little time and fill the rosy eclairs, armed with a culinary or regular large-volume syringe.

Step 7. Let's make the glaze: in a saucepan, combine 50 milliliters of milk, cocoa powder and 20 grams of granulated sugar - let it boil, actively working with a whisk.Add a pinch of citric acid and the remaining butter to the boiling mixture and stir.

Step 8. Decorate the eclairs with warm chocolate glaze, optionally adding powdered sugar, brew tea and enjoy the amazing taste. Bon appetit!

Eclairs with custard and chocolate icing

When you don’t know how to surprise your guests or please your household, carefully read the recipe and start creating! Soft and delicate eclairs filled with classic custard, and even covered with smooth and shiny chocolate glaze, will easily decorate the holiday table for any occasion!

Cooking time – 120 min.

Cooking time - 30 min.

Portions – 10.

Ingredients:

• Butter – 150 gr.
• Flour – 195 gr.
• Milk – 250 ml.
• Water – 290 ml.
• Granulated sugar – 200 gr.
• Eggs – 7 pcs.
• Salt – ¼ tsp.
• Vanillin – ¼ tsp.
• Cocoa powder – 2 tbsp.

Cooking process:

Step 1. Prepare the custard: put 100 grams of granulated sugar and 25 grams of flour into a saucepan - mix and add two chicken yolks (whites are not needed).

Step 2. Thoroughly mash the ingredients with a fork.

Step 3. Pour 250 milliliters of warm milk into the egg mixture and stir until smooth.

Step 4. Place the heat-resistant dish on the fire and, with constant stirring, bring until thickened; at the end of the heat treatment, add vanillin.

Step 5. Transfer the cream to a deep plate and cool, then cover with cling film in contact and put it in the refrigerator.

Step 6. In another saucepan, start preparing the dough: combine 250 milliliters of water, 100 grams of butter (cut into pieces) and salt.

Step 7. Place the ingredients on the fire and wait for the oil to completely dissolve and boil.Next, add flour (170 grams) and knead the choux pastry - heat for another 1 minute and turn off.

Step 8. Let the dough cool slightly and beat in the eggs one at a time (mixing well after each).

Step 9. The result is a viscous and smooth dough.

Step 10. Transfer the custard mixture into a pastry bag.

Step 11. Select a curly nozzle.

Step 12. Cover the baking sheet with a sheet of parchment and plant the eclairs, forming “sausages” of the same length.

Step 13. Bake the pieces for 35-40 minutes at 180 degrees (do not open the door during baking).

Step 14. If desired, place the dough in another form.

Step 15. Fill the cooled clairs with cream, making small punctures or cuts in them.

Step 16. Let's make the glaze for the coating: in a plate, mix 40 milliliters of water, 50 grams of butter and 100 grams of granulated sugar - put on the stove, bring to a boil and the sweet crystals are completely dissolved.

Step 17. Pour cocoa into the bubbling mixture, stir, let it simmer for about 5 minutes and add vanillin for flavor.

Step 18. Stir the cooling ingredients and dip the top of the eclairs in the chocolate mixture.

Step 19. Bon appetit!

Homemade eclairs with custard and butter

The main secret of the incredible taste of real eclairs is, of course, properly prepared choux pastry from such simple ingredients as water, milk, flour and butter. And having filled the oblong pastries with delicate and airy cream with butter, we get a paradise for our taste buds and aesthetic pleasure, thanks to the bright and original presentation!

Cooking time – 2 hours 40 minutes

Cooking time – 60 min.

Portions – 30.

Ingredients:

For the test:

• Butter – 100 gr.
• Flour – 150 gr.
• Water – 250 ml.
• Salt – 1 pinch.
• Eggs – 4-6 pcs.

For cream:

• Milk – 500 ml.
• Eggs – 2 pcs.
• Granulated sugar – 150 gr.
• Butter – 200 gr.
• Flour – 35 gr.
• Vanillin – 6 gr.

For light glaze:

• Powdered sugar – 170 gr.
• Butter – 10 gr.
• Milk – 4 tbsp.

For dark glaze:

• Cocoa powder – 45 gr.
• Butter – 75 gr.
• Milk – 6 tbsp.
• Powdered sugar – 75 gr.

Cooking process:

Step 1. Sift the required amount of wheat flour through a sieve with small holes, thereby saturating it with oxygen.

Step 2. For the dough, cut the butter into pieces and place in a thick-walled pan, add water and salt.

Step 3. Place the dishes on the fire and wait until the oil is completely dissolved over medium heat, stirring occasionally.

Step 4. As soon as the creamy mass begins to gurgle, immediately remove from the stove and add flour, knead the dough.

Step 5. At the moment when the components come together, return the pan to the stove and heat the mass for 1-2 minutes. To cool faster, transfer the dough to a cold bowl.

Step 6. Add the eggs one at a time into the slightly cooled custard base, mixing thoroughly each time.

Step 7. It is recommended to bring the dough to a homogeneous consistency using a mixer.

Step 8. We place “sausages” about 8-10 centimeters long on a silicone mat or parchment, making sure to leave a distance between the pieces, since they will “grow” significantly in the oven.

Step 9. Bake the eclairs at 200-220 degrees for the first 20 minutes, and then reduce the degrees to 160 and cook for another 10 minutes.

Step 10. While the custard “tubes” are cooling, prepare the cream: in a metal container, mix the eggs, ½ part of the sugar and flour - grind thoroughly.

Step 11Pour the milk into a saucepan, add vanillin and the remaining granulated sugar - bring to a boil over low heat and then pour 1/3 into the egg mass, stir. Afterwards, add the entire mixture of eggs and sugar to warm milk and return to the heat.

Step 12. With constant stirring, wait until the first bubbles appear and immediately remove from the stove. Cool the cream to about 40 degrees, add softened butter and cool completely.

Step 13. We make a cut on the side of each eclair and fill it with cream using a regular teaspoon or syringe.

Step 14. We move on to decoration - prepare the dark glaze. In a small saucepan, combine all the necessary ingredients (powdered sugar, cocoa, butter and milk) and bring to a smooth and mirror-like texture over low heat, whisking constantly.

Step 15. For the second type of glaze, combine milk and butter - put it on the stove and, when the mass becomes liquid, add powdered sugar.

Step 16. Decorate the eclairs by brushing them with a thin layer of dark and light glaze and cool them in the refrigerator before serving.

Step 17. Serve fragrant and delicious eclairs to the table in combination with a cup of tea or a glass of warm milk. Bon appetit!

Eclairs with condensed milk and custard

The combination of thin dough, custard and condensed milk is a win-win option that will appeal to everyone without exception. Homemade eclairs will certainly pleasantly surprise your guests, who, after tasting, will ask you to share this magical recipe.

Cooking time – 2 hours 10 minutes

Cooking time – 45 min.

Portions – 10.

Ingredients:

• Eggs – 4 pcs.
• Milk – 2 tbsp.
• Water – 1 tbsp.
• Flour – 150 gr.
• Butter – 60 gr.
• Granulated sugar – 5 tbsp.
• Powdered sugar – 1 tbsp.
• Salt – 4 gr.
• Margarine – 100 gr.

Cooking process:

Step 1. Our homemade eclairs will have two different fillings: custard and homemade condensed milk, which is where we will start cooking: in a saucepan, mix 60 grams of butter, a glass of milk and the same amount of powdered sugar - bring to a boil over low heat.

Step 2. Boil the ingredients for about 10 minutes and cool - the condensed milk is ready!

Step 3. To prepare the choux pastry, in another pan, combine water, margarine and just a little salt. Bring the ingredients until completely dissolved and wait for bubbles to appear on the surface.

Step 4. Add sifted flour into the boiling mass in small portions until the dough stops sticking to the walls.

Step 5. Cool slightly and add eggs one at a time (3 pieces).

Step 6. Transfer the choux pastry into a pastry bag with a shaped nozzle and pipe the eclairs into the desired shape. Cook for half an hour at 180 degrees.

Step 7. Without wasting time, prepare the second filling: mix an egg and two teaspoons of flour in a bowl, add ¼ milk and stir.

Step 8. Bring the remaining milk to almost a boil, dissolve granulated sugar in it and pour it into the egg mixture in a thin stream.

Step 9. Return the resulting mass to the stove and bring to a boil again, stirring constantly with a broom.

Step 10. Fill the cooled eclairs with custard and condensed milk (combining the two options if desired). Bon appetit!

Eclairs with boiled condensed milk at home

Boiled condensed milk is a very tasty product that both adults and children adore, however, its taste is very sweet, even rather cloying, and you cannot eat it with spoons.But, if we fill homemade eclairs with it, we will get an incredible dessert that will fill your entire home with a charming aroma and diversify your tea drinking!

Cooking time – 60 min.

Cooking time - 20 minutes.

Portions – 15.

Ingredients:

• Water – 400 ml.
• Salt – 1-2 pinches.
• Butter – 150 gr.
• Flour – 2 tbsp.
• Eggs – 6 pcs.
• Boiled condensed milk – 2 cans.
• Vegetable oil – 1-2 tbsp.

Cooking process:

Step 1. Using a measuring cup, measure the required amount of water.

Step 2. Pour into the pan and bring to a boil over moderate heat.

Step 3. Salt.

Step 4. Dip a piece of butter into hot water.

Step 5. Mix thoroughly until the ingredients are completely dissolved and boil again.

Step 6. Add flour in portions and, without ceasing to stir, heat for about a minute.

Step 7. The mass should stick well to the walls of the dish.

Step 8. Cool the custard base slightly and beat in one egg.

Step 9. Mix well.

Step 10. Next, add the rest of the eggs in a similar way, each time kneading the dough until smooth.

Step 11. Place the smooth dough into a special syringe for pastry chefs or a bag.

Step 12. Place a sheet of parchment paper on a baking sheet, coat it with a thin layer of vegetable oil and place the eclairs. Bake for 35-40 minutes at 180 degrees.

Step 13. Pierce the cooled pieces at the bottom or side with a syringe and generously fill them with boiled condensed milk.

Step 14. Carefully turn the filled eclair over and transfer it to a flat dish for serving.

Step 15. If desired, decorate the “top” of the cakes with condensed milk for a more impressive appearance.

Step 16. Bon appetit!

How to make eclairs with custard and starch?

Let's prepare real eclairs with an original round shape and filled with incredibly tasty custard, which we will complement with ripe and sweet banana for a richer and brighter taste that will make you fall in love with it from the first bite. We recommend preparing in advance with a reserve, as it is impossible to stop!

Cooking time – 1 hour 20 minutes

Cooking time – 35 min.

Portions – 8.

Ingredients:

• Butter – 130 gr.
• Flour – 210 gr.
• Egg yolks – 6 pcs.
• Vegetable oil – 1 tbsp.
• Granulated sugar – 180 gr.
• Milk – 500 ml.
• Starch – 25 gr.
• Bananas – 2 pcs.
• Water – 300 ml.
• Salt – 1 pinch.

Cooking process:

Step 1. In a heat-resistant bowl, combine 100 grams of butter, cut into pieces, and water - put on the fire and bring until completely dissolved and boiling.

Step 2. Combine flour (155 grams) with a pinch of salt and sift through a fine sieve - pour into a boiling mixture of water and oil and mix vigorously for about a minute. Return the custard base to the heat and, while constantly stirring the ingredients, heat until the dough pulls away from the walls. Then, let the mass cool (7-10 minutes).

Step 3. In a deep bowl, beat the yolks (3 pieces) and add them into the dough in small portions, kneading thoroughly each time. We place the dough on parchment using a spoon, forming round cakes, or use a special pastry bag with a shaped nozzle and lay out the “sausages”. Bake for 40 minutes at 180 degrees (without opening the oven at this time) and cool, slightly opening the door.

Step 4. Grind the remaining yolks with granulated sugar until the color changes (you can use a mixer for speed).

Step 5.Mix 55 grams of flour with starch - stir, add 4-5 tablespoons of milk, and pour the remaining dairy product into a saucepan and bring to a boil.

Step 6. Add a mixture of eggs and granulated sugar to boiling milk - mix with a mixer and simmer for about 10-15 minutes over low heat until thickened. Afterwards, transfer the cream to a cold container to cool quickly.

Step 7. Peel ripe bananas, cut into rings and fry in butter until soft on both sides. Grind the fruits into a puree with a fork and proceed to “stuffing” the cool eclairs: put the custard into a syringe and fill each piece halfway. We fill the remaining voids with banana puree.

Step 8. Serve the rosy eclairs immediately and enjoy. Bon appetit!

Delicious eclairs with curd custard

Homemade pastries filled with curd cream are a favorite of many, which is why today we present to your attention a quick recipe for making homemade eclairs with an incredibly tasty and aromatic cream based on cottage cheese and fresh strawberries.

Cooking time – 1 hour 40 minutes

Cooking time – 35 min.

Portions – 8-10.

Ingredients:

For the test:

• Water – 250 ml.
• Flour – 180 gr.
• Butter – 100 gr.
• Salt – ½ tsp.
• Granulated sugar – 1 tsp.
• Eggs – 4 pcs.

For cream:

• Cottage cheese – 400 gr.
• Butter – 50 gr.
• Granulated sugar – 100 gr.
• Egg yolks – 2 pcs.
• Cream (fat) – 150 ml.
• Vanillin - to taste.
• Strawberries - to taste.

Cooking process:

Step 1. In a saucepan, bring water to a boil and add butter, salt, granulated sugar - wait until the components are completely dissolved and bring to a boil again - add flour and, without ceasing to stir, heat for 1-2 minutes.Cool, add chicken eggs one at a time, stirring thoroughly each time.

Step 2. Transfer the custard base into a pastry bag and place the round pieces on a baking sheet previously lined with a sheet of parchment paper. Bake the cakes for about 40 minutes at 180 degrees and then cool.

Step 3. For the cream, combine all the necessary ingredients (except butter, cream and berries) in a blender bowl and mix thoroughly until smooth.

Step 4. Transfer the resulting mass to a saucepan.

Step 5. Add butter, cut into pieces.

Step 6. Place a heat-resistant dish on the fire and wait for bubbles to form on the surface.

Step 7. Stirring constantly, bring the cream until thick.

Step 8. Beat the cooled heavy cream with a mixer for several minutes, gradually increasing the speed, until stable peaks form - add the air mass in portions into the slightly cooled curd cream.

Step 9. Carefully cut the tops of the cakes.

Step 10. We put the custard into a syringe and fill each eclair about 1/3, put small strawberries on top.

Step 11. Again spread the light cream over the berries, completely filling the voids.

Step 12. Cool the dessert in the refrigerator and then, if desired, decorate with berry topping. Bon appetit!