The article offers you a recipe not only for delicious choux pastry for eclairs, but also recipes for unusual and classic fillings for cakes.

Eclairs are world-famous cakes made from delicate dough with delicious custard. What is known is that eclairs appeared a long time ago, back in the 18th century in France in the kitchen of George the Fourth. The classic cake has an oblong shape and in addition to the filling, the eclair has a glossy glaze.

INTERESTING: There are two modern types of eclairs in the world: “profiteroles” and “shu”. They differ only in the filling method and shape (round, approximately 3 cm in diameter), the top of the shu is cut off and the cake inside is filled with cream, and the shu is filled with a cooking bag. Both types can be coated with white or chocolate glaze.

But, despite the many different recipes, any pastry chef will tell you that the eclair must be at least 14 cm in length, have an ideal and even shape, which only an experienced professional can recreate.

There are several important rules that must be followed when baking eclairs:

• Cold eggs(it is not fundamentally important how fresh they are, the main thing is to keep them in the refrigerator for several hours before cooking).
• Mixer or blender, with which you can beat all the ingredients well. You won't be able to beat it with your hand or a whisk.
• Should only be used high quality butter, which cannot be replaced with margarine or spread.
• The dough should not be too thick - this way you will not be able to achieve tenderness, in turn, the batter will not rise.

For the perfect test you will need:

• Oil (73-86%) – 100 g (soft, leave it to soften at room temperature in advance).
• Flour (choose only high grade) – 200 g (it should be sifted and it is best to do this twice).
• Eggs - 4 things. (large ones, it is advisable to choose homemade ones - they are more tasty and have a rich yellow color).
• Water – 250 ml. (refined, cold, not carbonated)

IMPORTANT: Sugar is not added to the dough, as the unleavened dough should complement the taste of the sweet cream and glaze.

How to mix:

• Place the butter in a bowl over a steam bath and gradually melt it completely.
• A pinch of salt and cold water are added to the liquid oil, everything is thoroughly mixed with a whisk, without removing from the steam bath.
• Add flour gradually, in small portions (1 tablespoon) and at this time mix the mixture thoroughly with a whisk or mixer. Continue adding flour until it's all gone. Make sure that the mass is homogeneous and without any lumps.
• The eggs should not be added to the mixture all at once, but one at a time, mixing each one completely with a mixer. The uniformity of the dough must be perfect.
• While you are kneading the dough, you should preheat the oven well at 190-200 degrees.
• The dough should be baked on parchment; it is easy to remove the pieces from it and they will not burn.
• You should pour the dough onto the sheet using a pastry bag, so the shape of the cakes can be correct and neat.
• After you put the sheet in the oven. Reduce temperature to 140-150 degrees. Do not keep the cakes for long, 15-20 minutes will be enough for them, watch how they take their shape, rise and brown.

Eclairs: at what temperature and how many minutes should they bake in the oven and slow cooker?

The dough for eclairs is very tender and “capricious”. It requires a certain temperature in the oven in order to remain baked and not spoil. Before putting the eclairs on a sheet into the oven, preheat the oven at high temperatures and only then reduce to 140-150 degrees.

This way you can ensure that the cakes rise gradually but surely, without burning on top or remaining raw inside. Some housewives have learned to bake eclairs in a slow cooker. This is quite possible, but this process is very lengthy, because each eclair should be baked separately, maximum - 2 pcs.

IMPORTANT: Eclairs should be baked in a multicooker in the “baking” mode 30 minutes. During this time, you cannot open the lid of the multicooker. During this time, the dough will rise and brown.

Custard for eclairs: recipe

Another secret to delicious cakes is properly prepared delicious cream. You can fill the cakes with any cream, but in the classic recipe this is done using custard.

You will need:

• High fat oil -
• Sugar -
• Egg -
• Flour -
• 1 small sachet

Brewing:

• The required amount of sugar and vanillin should be dissolved in the hot mass, try to see if you like it to taste.

Curd cream for eclairs: recipe

Curd cream can be not only a tasty filling for an eclair, but also healthy. These cakes can be treated to children and people who adhere to proper nutrition.

You will need:

• Homemade cottage cheese– 500 g (you can also use store-bought cottage cheese, but full fat or cheese mass).
• Sour cream– 200-250 g (it is advisable to use homemade separating sour cream, but you can also use 30% fat store-bought sour cream).
• Sugar– 200-300 g (focus on the preferred sweetness of the cream).
• Vanilla sugar– 1 small bag

Cooking:

• The cottage cheese should be ground through a sieve or crushed in a blender bowl so that it becomes fine-grained and the cream mass is homogeneous.
• If you use curd mass for cream, you should not grind it.
• Add sugar and sour cream to the cottage cheese (already ground), start mixing in a blender or mixer, adding vanillin.
• Fill eclairs with whipped cream

Protein cream for eclairs: recipe

Protein cream is an ideal filling for eclairs, both classic and small round ones. The cream is as delicate as the dough, and therefore the dessert will delight you with airiness, lightness, and soft sweetness.

You will need:

• Egg whites – several pieces (focus on the required amount of cream).
• Sugar or powder - a few tbsp. (adjust the sweetness and elasticity of the cream yourself by adding sugar 1 tbsp).
• Fresh lemon juice - 1 tsp (can be replaced with a pinch of citric acid).

Cooking:

• Pour the cold whites into a bowl, add fresh lemon juice and start beating the whites by turning on the mixer at high speed (you can also beat with a blender with a whisk attachment).
• When the mass becomes fluffy and white, you can gradually add sugar to it, but not all at once, but in small portions and wait for it to completely dissolve.
• Prepare a steam bath (pour boiling water into a saucepan and place a bowl on top so that the steam heats it up).
• Smoothly transfer the protein mass to a steam bath and continue whipping, so you can achieve the elasticity of the cream.
• After whipping, the finished eclairs can be immediately filled with a cooking bag or syringe.

Butter cream for eclairs: recipe

Buttercream is suitable for desserts of any type: cakes, pastries, baskets, fruit jelly and much more. Eclair is no exception. The cream perfectly emphasizes the tenderness of the choux pastry and becomes an excellent sweet addition.

Cooking:

• Preparing buttercream is very simple, much easier than custard or even protein cream.
• The secret of a delicious cream is properly selected and whipped cream.
• Buy the heaviest cream in the store, at least 30%.
• Add sweetness to the cream not with sugar (the crystals may not completely dissolve), but with powder.
• First of all, pour the cream into a bowl with high sides and start whipping (with a mixer or blender). Whisk long enough until the cream becomes thick and elastic.
• The amount of powdered sugar depends only on your preference for the sweetness of the cream; add it gradually and in small portions.
• When the cream becomes thick and sweet, you can fill the eclairs with them.

Chocolate cream for eclairs: recipe

Recently, “assorted eclairs” have become increasingly popular. This is a kind of box with a set of several oblong cakes, each filled with a certain cream (all different). In addition, for a change, you should definitely try the chocolate filling in eclairs, which is no less tasty and ideal for delicate choux pastry.

You will need:

• Oil - 1 pack (choose high fat content and good quality oil without vegetable fats).
• Sugar - a few tbsp. (the sweetness of the cream should be adjusted independently, depending on the amount of cocoa and your taste).
• Cocoa - a few tbsp. (the more cocoa you add, the more sugar you should add, as cocoa gives a bitter taste).
• Heavy cream (30%) – 100 ml. (you can also do without them, but they will add lightness and creamy flavor to the cream).

Cooking:

• The oil should be left to sit for several hours until it becomes soft at room temperature.
• At this time, try to thoroughly whip the cream until it becomes elastic and dense. Stir sugar into the cream and dissolve it completely.
• The butter should be gradually added to the creamy mass, without ceasing to beat it with a mixer.
• After the cream becomes homogeneous, begin to gradually mix in cocoa and taste the cream until it acquires the necessary richness and taste of chocolate.

Cream for eclairs with mascarpone: recipe

Mascarpone cheese is very delicate, with a soft creamy taste and creamy density. It can easily become the basis for filling eclairs. You can add powdered sugar to the cheese and beat the mixture with a blender or mixer to make it fluffy. Sugar should not be added, as it will leave an unpleasant graininess due to undissolved crystals. Mascarpone cream is well complemented with fresh fruits or berries, which can decorate the eclair on top.

Video: “Buttercream with mascarpone cheese”

Sour cream for eclairs: recipe

Sour cream can also complement eclairs, shu or profiteroles. It is only important to know that such a cake cannot be stored for long and should be eaten as soon as possible. In addition, it is best to choose full-fat sour cream for the cream (ideally, homemade separator), which will make a dense and fairly thick cream.

IMPORTANT: Preparing sour cream is quite simple. To do this, you just need to beat the sour cream with powdered sugar with a blender or mixer (the sugar may not dissolve completely and leave crystals that will “crunch” unpleasantly on the teeth). You can also add a packet of vanilla or vanilla extract to the cream for flavor.

Video: “Sour cream: very simple”

Cream for eclairs with condensed milk: recipe

Cream with condensed milk is one of the most favorite fillings for choux pastries. To fill eclairs, it is best to prepare it using boiled condensed milk “Iriska”; it has a pleasant melted taste and thick consistency, but with regular condensed milk the cream is no less tasty.

The advantage of the cream is that its preparation does not require a large number of ingredients, but only condensed milk and butter. The butter is softened by defrosting and mixed with a mixer along with the “Toffee”. There is no need to add sugar, as condensed milk is quite sweet. For variety, you can add chopped dried fruits, raisins or coconut to the cream.

Video: “Cream from condensed milk and butter”

Lemon cream for eclairs: recipe

You will need:

• Full-fat milk (3.2% or homemade) – 500 ml. (you can also use 10% cream).
• Lemon – 1 PC. (fresh, medium size)
• High fat oil - 100-120 g (only natural, without vegetable fats).
• Sugar - 100-120 g (try, adjust the amount yourself).
• Egg - 2 pcs. (the cream turns out delicious if you use homemade eggs).
• Flour - 3-4 tbsp. l. (look at how the cream turns out: liquid or thick).
• Vanilla sugar or vanillin - 1 small sachet

Brewing:

• The butter should be placed in a steam bath and melted to a liquid state, mixed with milk. Whisk the mixture without removing from the bath.
• The required amount of sugar and vanillin should be dissolved in the hot mass; try it to see if you like it.
• Add flour 1 tablespoon at a time, constantly whisking the mixture with a whisk or mixer - this will prevent the formation of lumps.
• When all the flour has been dissolved in the creamy mass, add eggs 1 pc at a time, also completely mixing and beating.
• Grate the lemon on a fine grater to obtain the zest. Add the zest to the cream.
• Squeeze the lemon juice and grind it with sugar, add the syrup to the cooled cream and mix thoroughly. You cannot add lemon juice to hot and not yet brewed cream, otherwise the milk will curdle.
• Remove the cream from the steam bath, but continue whisking for a few more minutes. Let the cream cool and only fill the cakes when cold.

Eclairs with pistachio cream: recipe

Pistachios are deservedly considered the most delicious nuts due to their unusual creamy taste, pleasant fat content and aroma. To prepare the cream, you should use pistachio paste, but if it is not available in stores (this happens quite often), you can use the nuts themselves.

Simply put, pistachio paste is nuts ground into flour with butter. In order to crush the nut, you need a special processor, because it is quite difficult to do it manually. Pistachio flour is mixed with butter, powdered sugar and whipped heavy cream are added to the mixture.

IMPORTANT: You can also use pistachio ice cream to make the cream. It should be melted and mixed with whipped cream or butter.

Eclairs with whipped cream: recipe

The easiest way to fill eclairs or profiteroles is to use a can of whipped cream. You can buy this ingredient at the grocery store (in the dairy refrigerator), it is very easy to use, thanks to the convenient spout-nozzle that can penetrate inside the eclair and fill it.

Another plus is that you can choose cream with any flavor: vanilla, banana, strawberry, chocolate, and so on. The disadvantage of this filling is that the cake must be eaten immediately; after a while, the whipped cream settles and simply becomes wet.

Chocolate glaze, cocoa eclair fondant: recipe

A classic eclair is always topped with chocolate glaze, which sparkles in the light with beautiful glossy reflections. Some cakes combine several types of icing (chocolate, white, colored), others are strewn with crushed nuts, fruits, coconut and chocolate chips.

Making chocolate glaze is quite simple. It is important that the glaze dries, and this requires very few ingredients: cocoa, powdered sugar (about 100 grams). The glaze is mixed with water or milk (several tablespoons), into which the powder dissolves, and cocoa thickens the mass.

Video: “Chocolate icing in 5 minutes”

White glaze, fondant for eclairs: recipe

White icing is much easier to prepare than chocolate icing. The simplest recipe is to dissolve a large amount powdered sugar in a few tbsp. milk or egg white. A more complex recipe suggests using white chocolate:

• The chocolate is heated in a steam bath (be careful, white chocolate simply burns in the microwave!).
• Milk is added to soft chocolate
• The mass is thickened with bud sugar
• Eclair is covered with hot glaze
• The glaze dries out as it cools.

Video: “Icing sugar: fondant”

Snack eclairs: recipes for savory fillings

In addition to pastry eclairs, snack profiteroles are very popular in cooking. As you know, choux pastry for eclairs is prepared without sugar and therefore it can be filled not only with sweet cream, but also with other interesting fillings:

• Liver pate(boiled chicken liver, chopped with butter or cream, seasoned with spices).
• Farshmak(herring fillet, chopped in a blender with onion and butter, supplemented with green onions).
• Spike(pork lard, boiled and blended with garlic and spices).
• Canned fish(chopped into a pate with onions and spices, you can add an egg).
• Cheese salad(for this, creamy processed cheese with finely grated egg is crushed).
• Mushrooms(fried with vegetables, chopped in a blender with butter).

Video: “Snack profiteroles”

How to fill eclairs with cream and decorate: photo

If you do not have culinary skills and special tools (a pastry syringe or bag), you can only fill the eclair by cutting it. Otherwise, use these tools to maintain the shape of the cake and completely fill the voids in the eclair.

You can decorate the eclair not only with glaze, but also with:

• Nut crumbs
• Coconut flakes
• Cream
• Watering
• Glaze patterns
• Fresh fruits and berries
• Mint leaves
• Kurd
• Chocolate chips
• Cookie or biscuit crumbs
• Caramel mesh
• Chocolate figurines
• Confectionery powder
• Topping
• Sweet sauce

Eclairs and profiteroles: what's the difference?

The only difference between these two products is their shape. The dough is kneaded the same way, but the eclair always has an oblong shape, while the profiterole is round. In addition, profiteroles can be baked much faster due to their small size.

How many calories are in eclair with custard?

Eclair is not a dietary food and, of course, high in calories. However, you can indulge yourself from time to time, as it is delicious and it can be quite difficult to refuse such pleasure.

Video: “Eclair”

Although the recipe proposed today is quite common, not every housewife prepares homemade eclairs for her family. But this is only because it is difficult to find a suitable, reliable and step-by-step recipe for eclairs so that their preparation becomes simply an art. Today we will try to make those same custard cakes with chocolate icing and custard at home, and believe me, they will taste very different from those you have ever bought in a cafe. Such baking is very beneficial for a children's party. From the specified amount of ingredients you get 15 cakes measuring 10 - 15 centimeters. Which is convenient for drinking tea at school or kindergarten. You will love this recipe for eclairs, written step by step and very precisely. You will cook more than once.

Ingredients for a step-by-step eclair recipe:

For the choux pastry:

• Water - 1 tbsp. (250 ml);
• Flour - 1.25 tbsp. (200 g);
• Eggs - 3 - 4 pcs. (big size);
• Butter (82% fat) - 100 g;
• salt - 1/2 tsp.

For the custard:

• Eggs - 4 pcs;
• Granulated sugar - 1 cup (g);
• Flour - 4 tbsp. l. (without slide, approximately 45 g);
• Vanilla sugar - 2 tsp. (7 g);
• Milk - 500 ml;
• Butter - 20 g.

• Black chocolate - 1 bar;
• Butter - 1 tbsp. l.

So, a step-by-step recipe for eclairs with custard:

1. You will need a very small saucepan for cooking. But it is desirable that it is not enameled. We chose a 1.2 liter cauldron with a ceramic coating. Pour salted water into the selected container and boil. Add the butter, take a wooden spoon or spatula and stir until it comes to a boil.
2. Add flour at the moment when you notice that the butter has melted.
3. Now reduce the heat to low. You can even put the divider on the stove. Mix the dough thoroughly until it looks like plasticine. There should be no small lumps.
4. Wait until the choux pastry for eclairs has cooled halfway and you can start adding eggs one at a time. After adding each egg, the dough needs to be mixed thoroughly, and it is better to do this with a wooden spatula. If you beat in all the eggs at once, it will be difficult to mix the dough to the desired consistency. Do it correctly, that is, as described in the eclair recipe - step by step and clearly.

5. This is what the choux pastry will look like after adding the second egg. Continue using the spatula and add the third egg.
6. This is what the finished choux pastry looks like, it is not liquid, but on the contrary, elastic and holds its shape perfectly. But at the same time, the dough will not be tight. The consistency is like for Easter cakes. If the dough is very steep, then add a fourth egg. Otherwise, it may not bake and the eclairs will not open.
7. Transfer the dough into a pastry bag and remove the nozzle from it. Using a bag we will form eclairs.
8. Line a baking sheet with parchment paper. There is no need to lubricate it. Squeeze out so-called “sausages” at least 10 centimeters long from the pastry bag. Preheat the oven very well to 200 degrees.
9. We will bake the eclairs for 30 - 40 minutes in a closed oven. That is, you can’t pull the door! If you placed the custard cakes on a baking sheet, not too densely, and placed it approximately in the center of the oven. So in 30 minutes you will get these delicious eclairs. They will be 2 - 3 times larger than the prepared dough.
10. You can’t imagine a better custard for filling homemade eclairs. Our website already has a step-by-step recipe for custard. prepared one way. And today we will describe a slightly different custard recipe and also very detailed. You can also use this cream for a classic Napoleon cake. and for a no-bake cookie cake. and for many other desserts.
Boil the milk and leave it in the pan for a while.
11. Separate the yolks from the whites. To prepare the cream, we only need this part of the egg.
In one bowl, combine the yolks, granulated sugar, vanilla sugar and flour. We begin to mash everything with a spoon or fork. The most important thing is that the flour is evenly distributed and there are no lumps in the custard later.
Begin adding milk gradually while still stirring. Now your task is to ensure that the sugar is completely dissolved. You will end up with a smooth yellowish liquid.
12. Pour the resulting mixture into a saucepan containing milk and place on fire. You don’t have to turn the heat to minimum at first, but be sure to stir the cream. If you miss the moment, it will immediately form lumps.
13. When you see that the custard begins to thicken, immediately reduce the heat to the very minimum. After a few minutes, add the oil, stir until it is completely dissolved, remove from heat and leave to cool.
14. You can fill eclairs with custard using a special pastry syringe or simply cut the cake and put the filling there.
15. There should be no problems with chocolate. It makes an excellent glaze for homemade cream eclairs. You can melt chocolate in the microwave. Just crumble it into pieces and add butter. Set the heating time to 30 seconds and then stir the chocolate every time. The action must be repeated until you see that it has melted. You can also melt chocolate in a water bath in the same way.
16. Using a pastry brush, carefully coat the top of the eclairs with chocolate glaze.
The glaze should dry out a little, so leave the cakes on the baking sheet.
We hope you enjoy our step-by-step recipe for eclairs at home. Prepare custard cakes for children for kindergarten, school, or tea party without any effort. And don't forget to check back for the sequel! Soon we will have miniature profiteroles with protein cream in our desserts. To avoid missing out, subscribe to updates!

Eclairs are more familiar to us as custard cakes. Nowadays eclairs are prepared at home using various fillings, but from my childhood memories only one comes to mind - with custard. I remember very well how my mother bought these cakes at a place called "Culinary" and brought them home. I really loved these cakes and ate them with milk. Today I want to offer you classic eclairs that took me back to my childhood.

To prepare eclairs according to the classic recipe, prepare the necessary products from the list.

Let's start preparing the cakes with cream. Pour 150 ml of milk into a saucepan, add sugar and 2 eggs.

Add sifted flour and vanillin to the saucepan, stir the mixture well with a whisk.

Separately, bring the remaining milk to a boil. Pour the milk into the flour mixture in a thin stream, stirring continuously to prevent the eggs from curdling. Place the saucepan on the fire and cook the cream, stirring, for 12-15 minutes. The cream should thicken and stick to the whisk or drain slowly from it. Let the cream cool slightly and add soft butter to it. Cover the cream with cling film “in contact” so that it does not form a crust.

Let's start preparing the cakes. To make the dough, pour water into a saucepan, add sugar, salt and butter. Bring to a boil and simmer for 3-4 minutes.

Add the quickly prepared sifted flour and stir the dough with a spatula until it begins to pull away from the walls of the pan.

After the dough has cooled slightly, add the eggs one at a time and beat well.

The dough should have a creamy consistency.

Place the dough in a baking bag with a star attachment and place on a baking sheet lined with parchment in several strips of equal length. Leave a gap of 3-4 cm between the cakes, as they will greatly increase in volume.

Preheat the oven to 200 degrees and bake the cakes for 10 minutes, then reduce the temperature to 180 degrees and bake classic eclairs for another 30-35 minutes. Cool the cakes in the slightly open oven, otherwise they may become flat due to a sudden temperature change.

When the cakes have cooled, make small holes in the bottom and use a pastry bag with a nozzle to fill them with cream.

For the glaze, mix lemon juice and boiled water, gradually add powdered sugar in small portions to the desired consistency and color. Delicious classic eclairs with custard served with tea or coffee.

Bon appetit!

From simple to complex. I have spoiled you enough with simple and easy recipes for various baked goods. Today I would like to pay tribute to the highest. Let's prepare cakes - eclairs at home. The recipe is with a photo, so once you get the hang of it, you can cook the dish with your eyes closed. Choux pastry requires meticulousness, but believe me, the result is worth it.

The original recipe for eclairs is attributed to the famous French chef Marie-Antoine Careme, who was secretly called “the cook of kings and the king of cooks.” So promise yourself to set the royal table in the evening, and serve a truly royal dessert for tea.

• Wheat flour - 200 g.
• Butter - 100 g.
• Large eggs (be sure to weigh) - 300 g. without shell. Usually this is 5 large eggs
• Water - 180 g.
• Salt - on the tip of a knife

Custard for cakes

• Milk - 750 g.
• Sugar - 150 g.
• Butter - 50 gr.
• Wheat flour - 2 tbsp. heaped spoons
• Cognac - 1 tbsp. spoon
• Egg yolks - 2 pcs.

How to make delicious eclairs at home

Let's start by preparing the choux pastry.

Put butter (100 g), salt (a pinch) into a small saucepan or stewpan and put it on the fire.


Add water (180 g) to the same saucepan.


Stirring, bring the mixture to a boil.


As soon as the mixture boils, add flour in one go.

The flour must be sifted first!

Without removing from the heat, stir the mixture intensively until all the flour is well brewed and the dough comes together into a lump. It may even seem to you that the dough sticks a little to the bottom of the saucepan - you will see a thin layer of film on the bottom, this is normal.


The finished dough should be transferred to a bowl to cool slightly (if you have a thermometer, you can check the temperature; by the time you add the eggs it should be 60-70 C).

Meanwhile, break the eggs into a separate bowl and weigh. You should get 300 g of eggs without shells (on average you will need 5 large eggs). Some of my eggs are very small, so I needed six.

Carefully pour the egg mixture into the cooled dough. I do this in several approaches, simultaneously stirring the dough with a mixer until smooth. The dough should be thick enough (so that when squeezed onto a baking sheet, future eclairs will not spread).

You can mix the dough with a spatula (whichever is more convenient for you), if you use a mixer - you will need attachments for thick dough (not whisk blades), but spiral ones.

Consistency of the finished dough: viscous, homogeneous, when you hit the edge of the bowl, it falls from the spoon (does not pour out). Look at the photo what it should look like. When deposited on a baking sheet, the dough does not spread, but remains in the shape in which it was deposited.

The main mistake at this stage is to make the dough very liquid (usually this happens if you don’t have a scale and you put five eggs, hoping that there are 300 grams.) Therefore, if you don’t have a scale, it is absolutely contraindicated to pour in all the eggs in one go! Add in parts and it is better to let some of the mixed eggs be thrown away than later, when the batter spreads in the oven and turns into a pancake, you will throw out all the products. Or, as an option, stir the eggs one at a time and pour in, constantly checking the thickness.

If you don't have a scale, use the weight of the eggs indicated on the package as a guide. For example, if the package indicates a weight of 65-75 g, take into account that an egg without a shell weighs 60 g (the shell weighs 10% of the egg’s weight). So, in this case, to prepare eclairs we will need 5 eggs. If a different weight is indicated on the package, recalculate according to the new data.

Forming eclairs

If you want small round eclairs, use a spoon. If you like oblong eclairs of a classic shape, you will need a bag for depositing (you can use a special pastry bag or an empty plastic milk bag with a corner cut off). In the same way, we laid out the dough on a baking sheet.

Press out the dough onto a baking sheet lined with baking paper or sprinkled with flour.

Any unevenness can be easily corrected with a damp knife or finger moistened with water.

To prevent the eclairs from sticking together in the oven, place the dough at a distance from each other (2-4 cm). The baked goods will increase in size greatly!

This is what my finished eclairs look like: fluffy, airy, large.

Baking cakes

The oven should be preheated to 210 C, at this temperature we bake the eclairs for 10 minutes, then reduce the temperature to 180 C and bake for the remaining 25-35 minutes. For small eclairs, it will take less time (20-25 minutes).

The dough should be moist, but not spread on the baking sheet! The products retain their shape well.

When baking, a lot of steam is generated in each eclair, due to which the dough swells, but does not tear (because it is strong). The dough works on the same principle.

It is better to overcook choux pastry products in the oven a little rather than undercook them (otherwise the eclairs will fall off).

After removing from the oven, remove the eclairs from the baking sheet and let them cool. If you have prepared cakes for future use, put the preparations in a bag so that they do not dry out.

Preparing custard for eclairs

We put the milk on the fire (we will need 750 ml). Add almost all the sugar (reserve 2 tablespoons to prepare the custard mixture for the cream).

While the milk is heating up, in a separate bowl mix 2 chicken egg yolks, 2 tbsp. spoons of sugar (take them from the total amount of sugar for the cream), 2 tbsp. heaped spoons of flour.


Stir until smooth and pour hot milk (about 0.5 cups) into this mixture.


When the custard mixture is thoroughly mixed, return it to the saucepan with the cream and stir thoroughly until smooth. Bring the cream to a boil, add butter (50 g) and 1 tbsp. a spoonful of cognac. Stir the cream until smooth and cool. To prevent the cream from becoming covered with a film, stir it from time to time. You get a lot of cream, the excess can be stored in the refrigerator and prepared, for example, on the basis of custard.

Filling the cakes with cream

Cut the eclairs lengthwise and fill with cream.

Properly baked cakes have cavities inside that are separated by dough partitions.

Choux pastry is not very difficult to prepare; if you follow the basic rules, the cakes will turn out fluffy and tall.
Place the finished eclairs in the refrigerator to allow the cream to harden.


Before serving, you can decorate the eclairs with chocolate chips, colored Easter sprinkles, chocolate or white glaze. You can make a protein cream (beat 2 egg whites with 100 g of sugar to thick peaks) and spread each cake with a pastry brush. Top with ground walnuts or any other topping you like.

Homemade cakes - recipes

Making eclairs at home will be very, very simple. With our recipe with photo, the gastronomic pleasure will be simply colossal!

50 min

250 kcal

5/5 (3)

Eh, I love eclairs right from childhood. I remember my mother and grandmother making these amazing ones at home tubes with custard. Now I cook not only sweet eclairs for my husband and children, but also snacks. I put a wide variety of fillings there: mushrooms, salads, fish pastes, caviar. It always turns out to bake deliciously and in a new way. Recently, my son began to come home from school gloomy: conflicts with teachers and classmates, and therefore I began to pamper my family on weekdays. In fact, eclairs are easy to prepare. This is no longer a luxury for us, but a necessity.

Why this dish needs to be prepared

Sweet eclairs are incredibly tasty and extremely varied. The cream can be protein, butter, curd with condensed milk, or regular whipped cream.

Despite the fact that the recipe is very, very tasty, it is extremely simple and accessible to young housewives. Eclairs will always become a real holiday for the family and will delight them even on the harshest, most ordinary and rainy days.

Dough and cream for eclairs - recipe with photo

Previously, the prospect of making choux pastry simply scared me, but over time I realized that nothing could be simpler. The main thing here is not to open the oven wide so that the dough does not settle and you end up with pancakes instead of cakes. We offer you two options for cream: custard and curd.

Custard for eclairs - recipe

Ingredients for custard:

Let's consider the algorithm for preparing custard.

1. Add sugar and starch to 200 ml of water. All this is put on low heat and cooked until it turns into colorless jelly.
2. The jelly goes into a blender along with the oil, and all ingredients are thoroughly beaten until smooth.

Curd cream for eclairs - recipe

Ingredients for curd cream:

• gelatin – 1 tablespoon;
• vanillin;
• cottage cheese – 100 g;
• sour cream – 200 ml.

Now let's look at preparing curd cream:

1. Leave the gelatin to swell in cold boiled water for half an hour.
2. Beat cottage cheese with sugar, sour cream and a pinch of vanillin in a blender or mixer.
3. Next, add the prepared gelatin and grind the cream
4. Leave everything received in the refrigerator for half an hour.

Preparing choux pastry for eclairs

Ingredients for the dough:

• wheat flour – 1 cup;
• cream margarine – 150 g;
• salt – 0.5 teaspoons;
• chicken eggs – 4 pieces;
• chocolate glaze.

And now Let's move on to cooking:

1. A glass of hot water is poured into the pan. Salt and margarine are added there. Stir all this and bring to a boil.
2. Then the heat is reduced and flour is poured in small portions. Everything is stirred.
3. Turn off the heat, cool and pour in one egg at a time. Mix so that there are no lumps.
4. Grease a baking sheet with oil or any fat. We form on it round cakes, leaving 2-3 cm between them.
5. Bake for 20-25 minutes until golden brown at a temperature of 200 degrees.
6. Filling the cake with cream using a pastry syringe through a hole previously made with a spoon.

The finished cakes are covered with chocolate glaze or powdered sugar. The coating is to your taste, there can be many options.

There can be as many secret components as desired. Personally, I use champignon filling with mayonnaise and cheese. Sometimes I mix olives with red caviar or finely chopped trout. The result is a very tasty and unusual snack.

If you still prefer sweets, you can experiment with the filling. It will be good crushed pistachio cream with milk, butter, cream, sugar, starch. A classic of the genre - cocoa-based chocolate cream.

The glaze can also be not only chocolate. For example, you can prepare an amazing version from lemon juice and sugar.

You can serve eclairs depending on your taste. Sweet cakes are served with coffee on a plate with small pieces of chocolate and large coffee beans.

If you made an appetizer in the form of eclairs, then such cakes can be served on a dish decorated with herbs.

Eclairs can easily become an independent dish for a light dinner with the family. It can be prepared in an hour, but the pleasure will be enormous. Children especially enjoy the cakes.