Custard eclairs
Eclairs
Eclairs are elongated custard pastries topped with something sweet. Read more about eclairs .
A basic recipe for custard cakes, which can be varied using different insides and creams.
Eclairs with custard – delicate custard pastries that simply melt in your mouth.
Eclairs or profiteroles (choux pastries) are known and loved by almost everyone. Choux pastry is simple and easy to make at home. Choose the cream for the cakes according to your own taste; custard is usually used.
Eclair cake with custard is a favorite treat for tea!
Very tasty custard cakes that we ate as children. I recommend making eclairs with custard and butter cream, and to make the cakes even tastier, pour melted chocolate over them.
The recipe for choux pastry is suitable for making various snacks and cakes. Cook, try, delight your loved ones with delicious desserts and snacks.
Recipe for custard cakes “Eclair”. The title says it all. The taste of these cakes has delighted gourmets around the world for over 120 years.
Basic recipe for choux pastry for profiteroles. By filling profiteroles with different insides, from sweet creams to salads and pates, you can decorate the festive table in a variety of ways and creatively.
Everyone's favorite custard pies are baked simply and quickly. No tricks, no experience needed, even someone inexperienced in cooking can handle the recipe. Instead of regular custard, use whipped cream (by the way, without sugar - for those who prefer not very sweet desserts). What’s great is that the eclairs can be baked ahead of time, tossed in an airtight container (even frozen), and later filled with cream.
Homemade eclairs always turn out tastier and you can choose the filling to your own taste.
Cake “Lady fingers” is a tender dessert made from custard eclairs and sour cream. An eclair cake is suitable for both home tea and a formal table.
Delicate custard cakes are a favorite treat!
Mini eclairs with curd cream and blueberries will become a real decoration for any table. The hand itself reaches out to this delicious pastry.
Custard cakes, recipe with vanilla cream.
A very ordinary and frisky recipe for popovers - “jumping out” buns. Airy popover buns resemble custard cakes, hollow inside, they can be filled with any inside. A small set of ingredients is the greatest result of amazing crispy buns.
The “Eclair” pie comes out very tender, tasty and creamy. This pie would be a great alternative to a small cake.
The recipe for eclairs (choux pastries) is quite simple. The dough is simple to prepare, but in order for the eclairs to rise perfectly, they should not be “disturbed” during baking. The cream for eclairs is usually prepared with custard, but if desired, the cakes can be filled with other cream, for example, butter. This recipe for eclairs gives the traditional version - eclairs with custard. Chocolate glaze for eclairs decorates the cakes and makes them even tastier.
Homemade eclairs with custard. You literally can’t buy these in a store!
In this recipe we will show you how you can transform ordinary eclairs into fairy-tale swans.
Another recipe for profiteroles - delicious. Now for those with a sweet tooth - with chocolate cream.
For further tea drinking with my beloved friends, I wanted to prepare something like this, but without any special problems. Having looked through the pages of the Internet, I chose my favorite sweets - custard cakes, chocolate, ice cream - and these delicious, tender and stylish eclairs came out, with ice cream and wonderful chocolate sauce.
Unique and very tasty eclairs with caramel cream and berry jelly on agar-agar.
Eclairs are airy choux pastries with a sweet interior. Those who have never made eclairs are often afraid to start the recipe. But, believe me, the most delicate custard cakes with airy apple cream are worth starting! Follow the step-by-step recipe and you will succeed!
Another recipe for custard cakes with little improvisations. In the end, as always - the most delicious of the most delicious treats!
For your lovely ladies, on March 8th we advise you to prepare this unique, tender and superbly delicious custard eclair cake. All your girls will definitely like it, if only because not enough girls remain indifferent to light cream, fresh fruit and chocolate.
Savory French cinnamon cakes. Making custard pies at home is not particularly difficult.
For the festive feast, I suggest preparing eclairs - custard cakes with tender cream.
Custard cakes with strawberries and cream - a simple, tasty and catchy dessert with the freshest berries. For the cakes, choux pastry is prepared in vegetable oil.
Custard pies with cream or eclairs are choux pastries with custard. This is one of the most favorite types of cakes. Baking eclairs is not at all difficult, shall we?
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Anyone who has ever tried a real eclair cake will sooner or later want to figure out how to make eclairs at home. Eclair cake is a recipe that can and should be prepared at home. The recipe for eclairs at home is divided into a recipe for choux pastry for eclairs and a recipe for cream for eclairs. The recipe for making eclairs cannot be called ordinary, but when you know how to prepare eclairs, consider that you have become an experienced pastry chef. You can choose how to create eclairs and what kind, because there are eclairs with custard, there is curd cream for eclairs, butter cream for eclairs, and protein cream for eclairs. And the recipe for eclairs with condensed milk is perhaps the most common, because... If you prepare eclairs with condensed milk, the recipe for eclairs with custard will not be useful to you. It is important to know not only how to create eclairs, but also how to decorate eclairs. To do this, use chocolate, caramel, and sweet powder. See how this is done on the Eclairs (video recipe) or Eclairs (recipe with photo) page. This makes it much easier to prepare eclairs. Photos of making eclairs will help you prepare delicious eclairs the first time.
Choux pastry for eclairs is a recipe that will help you prepare not only a recipe for sweet choux eclairs. The inside of eclairs can be not only sweet. They prepare eclairs with caviar, fish eclairs, and you can also put pate in custard eclairs.
Eclairs (choux pastry)
Turkey with pumpkin in the oven
Pie for tea. Jellied lavash pie with cottage cheese
Cupcake “Zebra”
Potatoes with mushrooms in the oven. Potato Casserole / Gratin
Apple Pie with Sour Cream
- For babies
- Children's party
- New Year
- Christmas
- Valentine's Day
- February 23
- March 8
- Easter
- Birthday
Ingredients
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| flour | 150 g (75 g bakery + 75 g wheat) |
|---|---|
| milk | 125 ml |
| water | 125 ml |
| butter | 100 g |
| sugar | 8 g |
| salt | on the tip of a knife |
| testicles | 220-225 g |
general information
Total production time
1 hour 30 minutes
Active production time
40 minutes
Complexity
Average
Number of servings
Step-by-step recipe with photos
Prepare and weigh the required ingredients.
Pour milk and water into a saucepan, add butter cut into small cubes, a pinch of salt and sugar.
Place the pan on the heat and, stirring occasionally, bring the liquid to a vigorous boil.
Stir vigorously with a wooden spoon so that the liquid in the pan is in radial motion.
Add all the flour at once.
And stir quickly with a wooden spoon until a compacted mass begins to form on the bottom of the pan.
Continue cooking the dough for about 4-5 minutes (reducing the heat to medium or low) until the dough is cooked and a dough ball has formed on the bottom of the pan, just pulling away from the walls and bottom of the pan.
With all this, the bottom of the pan will be covered with a crust, which indicates that the dough has dried perfectly.
Remove the pan from the heat and transfer the dough to a large clean bowl or mixer bowl.
Cool the dough for 1-2 minutes, stirring with a wooden spatula or using a mixer with a “guitar” attachment.
Break eggs (225 g) into a large bowl and mix with a whisk.
Add the eggs to the dough in 3-4 additions, mixing well each time.
Dough after adding the first part of the eggs.
Add some more eggs and mix.
In another 1-2 steps, add the remaining eggs and mix the dough until all the eggs are absorbed.
The finished dough should be shiny, well kneaded and homogeneous, and should slowly slide off the spatula like a wide, heavy ribbon (triangle).
Press the dough onto a baking sheet lined with parchment paper in any shapes you desire.
Advice
Choux pastry products can be frozen. Place the eclairs or shu on parchment, put the baking sheet with the eclairs in the freezer and let them freeze one hundred percent. After this, transfer the eclairs into a bag and store in the freezer. When you need fresh baked goods, place the frozen eclairs on a baking sheet and bake as usual, without defrosting them beforehand. With this convenient method, you will always have the freshest eclairs on your table.
You can bake choux pastry products using several methods:
1. In an oven preheated to 190°C for about 30-35 minutes (open the oven door slightly and secure it so that it does not lock).
2. In an oven preheated to 170-200°C for about 20 minutes until golden brown, then reduce the temperature to 150-160°C and dry for 10-15 minutes (the oven door must be closed).
The finished products are light, dry (without drops of water), have a wonderful golden color, and do not lose their shape after being removed from the oven.
Eclairs, shu, profiteroles are filled with cream using a pastry bag with a nozzle of the appropriate diameter.
Choux pastry products can be filled with both sweet creams and savory innards.
Bon appetit!
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Eclairs beloved quiches
Surely the most favorite cakes among all Russians are eclairs. We offer you a recipe for eclairs, you can make them yourself, it’s not so easy, but the result is worth it, let’s learn.
Let's start by making the insides for eclairs, take chicken eggs, separate the yolks from the whites. Pour milk into the whites and place on the stove. Bring to a boil, stirring continuously. Let's turn down the fire.
Let's start by making the insides for eclairs, take chicken eggs, separate the yolks from the whites. Pour milk into the whites and place on the stove. Bring to a boil, stirring continuously. Let's turn down the fire.
In a separate bowl, mix flour and sweet sand, it is better to use a whisk.
In a separate bowl, mix flour and sweet sand, it is better to use a whisk.
Pour the flour and sugar into the milk mixture in a narrow stream, continuing to stir to avoid lumps. Bring until completely thickened, turn off the heat. Cover the bowl tightly with cling film so that it comes into contact with the mass.
Pour the flour and sugar into the milk mixture in a narrow stream, continuing to stir to avoid lumps. Bring until completely thickened, turn off the heat. Cover the bowl tightly with cling film so that it comes into contact with the mass.
To make the eclair base, cut the melted butter into cubes, add water and milk to it, put it on the stove, and bring to a boil.
To make the eclair base, cut the melted butter into cubes, add water and milk to it, put it on the stove, and bring to a boil.
Mix flour with sugar and salt, pour it into a bowl with butter and milk. Mix vigorously with a silicone spatula. The choux pastry for eclairs should be smooth and shiny. Turn off the stove and cool the mixture.
Mix flour with sugar and salt, pour it into a bowl with butter and milk. Mix vigorously with a silicone spatula. The choux pastry for eclairs should be smooth and shiny. Turn off the stove and cool the mixture.
Break 5 eggs into a separate container. When the dough has cooled, add the eggs evenly, not all at once. To check that the dough is as required by the recipe, you can make a groove in it; it should disappear smoothly.
Break 5 eggs into a separate container. When the dough has cooled, add the eggs evenly, not all at once. To check that the dough is as required by the recipe, you can make a groove in it; it should disappear smoothly.
Place the mixture into a pastry bag. It is better to use with a nozzle of 8-12 notches. Squeeze 12 cm long strips onto a baking sheet.
Place the mixture into a pastry bag. It is better to use with a nozzle of 8-12 notches. Squeeze 12 cm long strips onto a baking sheet.
Set the oven to preheat to 180 degrees and bake the pieces for 15 minutes. Then, reduce the temperature to 160 and hold for another 15 minutes.
Set the oven to preheat to 180 degrees and bake the pieces for 15 minutes. Then, reduce the temperature to 160 and hold for another 15 minutes.
Take the cream out of the refrigerator and beat until stable peaks form. Slowly add them to the cream and mix.
Take the cream out of the refrigerator and beat until stable peaks form. Slowly add them to the cream and mix.
To fill the eclairs, use a pastry syringe or a bag with a narrow nozzle. We introduce the cream into the workpiece from the bottom.
To fill the eclairs, use a pastry syringe or a bag with a narrow nozzle. We introduce the cream into the workpiece from the bottom.
According to the traditional recipe for making eclairs, it is better to wait about 30 minutes so that the cakes are slightly soaked. The custard eclairs according to our recipe are ready, enjoy your tea!
According to the traditional recipe for making eclairs, it is better to wait about 30 minutes so that the cakes are slightly soaked. The custard eclairs according to our recipe are ready, enjoy your tea!
I strictly followed the recipe, these beauties were baked) Because I don’t have a pastry bag, I used a thick bag for the dough, the top pattern of the eclairs didn’t work out and I decorated the eclairs with coconut, chocolate drops and cut a couple of candies)
Thanks for the good recipe! The eclairs turned out very tasty. Did I really add strawberry puree to the cream?
Custard cakes/eclairs
- Step by step photos
- Video
- Similar Recipes
Ingredients
- for test:
- water - 55 ml.
- milk - 55 ml.
- butter - 50 gr.
- wheat flour / flour - 75 gr.
- chicken egg - 2 pcs.
- salt - a pinch
- sugar - 1 tsp.
- for cream:
- milk - 150 ml.
- chicken egg - 1 pc.
- sugar - 150 gr.
- butter - 225 gr.
- cognac - 1 tbsp.
- salt - a pinch
- vanilla sugar - 1 packet.
- caramel - 50 gr.
Step by step photos of the recipe
1. Prepare the choux pastry. To prevent the dough from burning, it is better to use a pan with a thick bottom.
2. I combine milk, water, salt, sugar, butter and bring the mixture to a boil on the stove.
3. And then I immediately add all the flour to the boiling mixture. Mixing well, I brew the dough. At this point, you can remove the pan from the stove or reduce the heat to low.
4. This is how the dough should turn out. Homogeneous, perfectly mixed.
5. I return it to the stove or over medium-low heat and continue to brew the dough for another 3-4 minutes until a velvety crust appears on the bottom of the pan.
6. And add eggs one at a time. Mix well each time. At first, the mass will split into pieces, nothing terrible, this is normal, keep kneading.
7. In the end, the dough should look like this. It is not liquid, and not very thick.
8. I immediately place it in a pastry bag (it will be more convenient for me to pipet) and put it in the refrigerator until it has cooled completely.
9. I’ll pipe the cakes using this attachment.
10. When jigging, I will use 2 bags. Since the dough after cooling is quite dense, one bag may not hold it. This is my stock one, used, so to speak:) it remains unstained and can be used in the future.
11. I put the bag into the bag and put out the cakes.
12. It is better to do this at a distance of 4-5 cm from each other. Since during baking the cakes will expand and grow and they should not be allowed to touch together.
13. If there are sharp ends, you can smooth them out by moistening your finger with water.
14. And if you wish, you can sprinkle the cakes with sweet powder for a golden and beautiful crust!
15. And I send the cakes to a preheated oven at 170 degrees for 25 minutes, then lower the temperature to 150 and bake for another 15 minutes. Do not open the door during baking. My oven roasts like crazy, at 180 degrees everything in it is on fire. If yours is “adequate”, then it is best to bake at 190 and then at 170 degrees. These cakes love high temperatures; otherwise they simply won’t rise.
16. This baking mode will allow us to achieve a golden brown crust and emptiness inside. And the brownies won't fall off when you take them out of the oven!
17. On the ugliest one, I’ll show you what they look like inside. This is the result you need to achieve!
18. If there are still any partitions left here and there, you can simply remove them.
19. And the cream can be used in its entirety. Traditional custard, butter, protein, cream cheese. Everything here is optional and available. This time I will use Charlotte cream. In a saucepan, combine the egg, salt, vanillin, and sugar. I stir and add milk. Place on the stove and cook until slightly thickened over medium heat. This took me about 10 minutes. In this cream, the egg-milk mass will be quite watery, not like custard. I'm cooling it down. And when the egg-milk mass has cooled, beat the softened butter until fluffy and lightly whitened. Be careful not to overbeat. And then in several passes I combine both masses. At the end I add cognac. I beat until smooth and the cream is ready. The most detailed recipe was on the website (link https://www.koolinar.ru/recipe/view/152915) if you are curious, please.
20. And also, depending on availability and desire, you can add some other layer. This could be melted chocolate or ganache, jam, preserves, confiture. I decided to add more salted caramel. I already had the recipe on the website (link https://www.koolinar.ru/recipe/view/151478) If anyone is interested, take a look!
21. You can fill the cakes using any method. I'll cut off the top and fill it like Shu cakes. You can fill them using the closed method without opening the top.
22. This is such a beautiful hat.
23. Or you can cut off the top one hundred percent and leave them open!!
24. And it’s better to put the cakes in the refrigerator for 30-40 minutes to stabilize the cream.
25. If desired, decorate with either sweet powder or cocoa.
26. But these cakes are made in sections. Delicate dough, fragrant vanilla cream and subtle notes of salted caramel. You can look at this beauty endlessly. Or better yet, eat it :) I hope you liked the recipe.