Choux pastry for eclairs is the basis for lush baking at home. Eclair is a famous French dessert that has an oblong shape. They are prepared from choux pastry. The recipe for such a dough was invented in the 19th century and is still successfully used by confectioners. We have selected 7 excellent choux pastry recipes for making eclairs.
- Classic recipe for choux pastry for eclairs and profiteroles at home
- A quick and simple recipe for choux pastry for eclairs with margarine
- Soft and delicate choux pastry for eclairs on yolks
- How to prepare choux pastry for eclairs using vegetable oil?
- Delicate and airy choux pastry for eclairs made with milk
- Lean choux pastry for eclairs without adding eggs
- How to make your own choux pastry for eclairs using water?
Classic recipe for choux pastry for eclairs and profiteroles at home
Airy and tender eclairs are many people’s favorite cakes; they are filled with sweet and savory fillings and served for dessert and as light snacks. To prepare fluffy eclairs, you need to knead the correct choux pastry.
- Wheat flour 1 (glasses)
- Water 1 (glasses)
- Butter 120 (grams)
- Chicken egg 4 (things)
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How to prepare choux pastry for eclairs according to the classic recipe at home? Melt the butter over low heat, add water to it, and boil the resulting mass. -
Next, add flour, stir and keep on low heat for 1-2 minutes. Then cool the resulting mass. -
When the dough has cooled, gradually add eggs one at a time. The dough should be viscous and smooth. -
Sprinkle a baking sheet with flour, place portions of dough on it at a distance from each other. -
Bake the eclairs in the oven at 180-200 degrees for 40 minutes.
Bon appetit!
A quick and simple recipe for choux pastry for eclairs with margarine
Very tasty eclairs can be prepared at home. The main secret is the correct choux pastry. In this recipe we will tell you how to knead choux pastry with margarine.
Cooking time: 60 min.
Cooking time: 50 min.
Servings: 8.
Ingredients:
- Water – 1 tbsp.
- Flour – 1 tbsp.
- Salt – 0.5 tsp.
- Sugar – 0.5 tsp.
- Chicken eggs – 4 pcs.
- Margarine – 100 gr.
Cooking process:
1. Pour water into a saucepan, add sugar and salt. Place the container on the fire and bring to a boil.
2. Then cut the margarine into cubes, add it to the pan and bring the ingredients until smooth.
3. Next, sift the flour into the pan, keep the mixture on low heat for 1-2 minutes, stirring constantly.
4. After this, remove the pan from the heat, cool the dough a little and mix in the eggs one at a time. You can mix the dough with a mixer at low speed.
5. As a result, the dough should be viscous, shiny and homogeneous. You can place it on a baking sheet using a pastry bag.
Bon appetit!
Soft and delicate choux pastry for eclairs on yolks
Choux pastry mixed with yolks is softer, more flexible and has a more delicate taste. The process of preparing such a dough is no different from ordinary choux pastry using whole chicken eggs.
Cooking time: 60 min.
Cooking time: 40 min.
Servings: 8.
Ingredients:
- Margarine – 120 gr.
- Water – 1 tbsp.
- Flour – 1 tbsp.
- Sugar - to taste.
- Salt – 1 pinch.
- Egg yolks – 3 pcs.
Cooking process:
1. Pour water into the pan and add margarine. Boil water and dissolve margarine in it, add sugar and salt.
2. Pour sifted flour into the boiling mass, stir until smooth.
3. The mass should be homogeneous, viscous and not break up into separate lumps. Keep the dough on low heat for 1-2 minutes, stirring constantly.
4. Remove the dough from the heat and cool to room temperature.
5. Add the yolks into the dough one at a time. Add the next yolk only when the previous one is completely mixed.
6. The choux pastry is smooth, shiny and homogeneous. You can start forming eclairs.
Bon appetit!
How to prepare choux pastry for eclairs using vegetable oil?
It turns out that butter in choux pastry can be replaced with vegetable oil. This will save money, but will not affect the taste of the eclairs and will even make them crispier.
Cooking time: 60 min.
Cooking time: 40 min.
Servings: 5.
Ingredients:
- Water – 110 ml.
- Wheat flour – 200 gr.
- Chicken eggs – 5 pcs.
- Sunflower oil – 60 ml.
- Salt - to taste.
Cooking process:
1. Pour water and sunflower oil into a saucepan with a thick bottom, add salt and bring to a boil. Pour the sifted flour into the boiling liquid and stir vigorously for 1-2 minutes without removing from the heat.
2. Remove the pan from the heat, transfer the dough to a bowl and cool it to room temperature.
3. Then add all the eggs to the dough one by one, mix it with a mixer with a special attachment.
4. The dough turns out thick, homogeneous and smooth.
5.To make neat, uniform-sized eclairs, use a pastry bag and place the dough on a baking sheet.
Bon appetit!
Delicate and airy choux pastry for eclairs made with milk
The choux pastry has a unique consistency and baked goods from it are tender and airy. Usually, delicious eclairs and profiteroles with various fillings are prepared from choux pastry.
Cooking time: 70 min.
Cooking time: 50 min.
Servings: 4.
Ingredients:
- Chicken eggs – 4 pcs.
- Butter – 100 gr.
- Milk – 125 ml.
- Water – 125 ml.
- Salt – 0.5 tsp.
- Flour – 150 gr.
Cooking process:
1. Cut the butter into cubes and place it in a saucepan with a thick bottom. Pour in water and milk, add salt.
2. Over medium heat, bring the ingredients until smooth. The butter should melt completely.
3. When the mass in the pan boils, gradually add all the sifted flour, stir the contents of the pan with intense movements.
4. The dough should become smooth, homogeneous and easily pull away from the walls of the pan. Brew the flour over low heat for 1-2 minutes. Then remove the pan from the heat and cool the dough to room temperature.
5. Beat the eggs in a separate bowl. Then pour the resulting mass into the dough in parts and knead thoroughly. The dough will be ready when all the egg mass has been completely added.
Bon appetit!
Lean choux pastry for eclairs without adding eggs
An easy choux pastry recipe for beginner pastry chefs. Eclairs are versatile little “buns” that, depending on the filling, can be a sweet dessert or a savory snack.
Cooking time: 40 min.
Cooking time: 40 min.
Servings: 12.
Ingredients:
- Flour – 2.5 tbsp.
- Vegetable oil – 6 tbsp.
- Water – 2 tbsp.
- Salt – 1 pinch.
- Sugar – 2 tbsp.
- Baking powder for dough – 10 g.
Cooking process:
1. In a bowl, mix flour, baking powder, sugar and salt.
2. Pour water and vegetable oil into a thick-bottomed pan and bring the mixture to a boil.
3. Pour the boiling liquid into the bowl with the dry ingredients, stir with quick movements.
4. Knead the dough until it comes together into a homogeneous ball. Cool the dough to room temperature.
5. The easiest way is to place the dough on a baking sheet using a pastry bag.
Bon appetit!
How to make your own choux pastry for eclairs using water?
Choux pastry causes quiet horror in many housewives, however, if you look at it, there is nothing complicated in preparing this type of dough. But having a couple of good choux pastry recipes in your arsenal will greatly expand the variety of your culinary masterpieces.
Cooking time: 60 min.
Cooking time: 40 min.
Servings: 4.
Ingredients:
- Flour – 150 gr.
- Butter – 100 gr.
- Water – 250 ml.
- Chicken eggs – 4 pcs.
- Salt – 1 pinch.
Cooking process:
1. Place softened butter in a thick-bottomed pan, pour in water and add salt.
2. Bring the contents of the pan to a boil until the butter and salt are completely dissolved.
3. When the mixture boils, add the sifted flour and mix the ingredients with intense movements. Keep the dough on low heat until the flour has absorbed all the liquid and the dough begins to come together.
4. Remove the dough from the heat, cool it to room temperature. Then start mixing in the eggs one at a time. Gradually adding eggs will allow you to control the consistency of the dough and not make it too liquid.
5. The ideal choux pastry should be smooth, homogeneous and moderately thick.
Bon appetit!
