Eclair - the most delicate cake with a filling inside.
Once they appeared in France and were filled exclusively with custard.
By the way, the dough for a hollow bun is also prepared using custard technology.
But times are changing, appetites are growing, and recipes are improving with them.
Today you can find eclairs with a variety of fillings.
But why meet them? Maybe it's better to cook?
Eclairs at home - general cooking principles
Choux pastry for eclairs is moody enough and requires careful adherence to technology. The liquid must be brought to a boil with fat (butter, margarine), then brew the flour in it and thoroughly knead. The mass cools to 60-70 degrees, and then raw eggs are introduced alternately.
The finished dough is placed in a pastry bag and squeezed onto a baking sheet. Then bake. It must be remembered that eclairs increase in size and leave enough space between them when jigging.
How and how to fill eclairs
Ideally, a confectionery syringe with a sharp tip is used to fill the eclairs. But it is not suitable for thick creams. In this case, you can put on a nozzle with a wide hole. But you can just make an incision and fill the cake with cream. Or cut off the cap (cap), fill and return to place. If there is no syringe, then a not very thick cream can be poured into the hole of the eclair.
Eclairs at home: custard recipe
The recipe for the most tender eclairs with custard in milk. About 15 medium-sized cakes are made from this quantity of products.
Ingredients
• 200 ml of water;
• 130 grams of flour;
• 100 grams of oil;
• 3 large eggs or 4 small ones;
• a pinch of salt.
For cream:
• 300 ml of milk;
• 200 grams of sugar;
• 2 eggs;
• 50 grams of oil;
• vanilla;
• 2 tablespoons of flour.
Cooking
1. Pour water into a saucepan, throw oil, salt and put on the stove. As soon as the mass boils, pour the flour and mix the mass with a spatula until it begins to lag behind the walls. Take off.
2. When the dough has cooled a little, to about 70 degrees, immerse the mixer in it and begin to introduce the eggs one at a time. It is important to mix very well, otherwise you will not achieve the desired consistency.
3. Now put the dough in a pastry bag and squeeze the sticks onto a laid baking sheet. The length is 7-10 centimeters. Width is about 1.5 centimeters.
4. Do not let the eclairs dry. Immediately put in a preheated oven. Bake for about half an hour at 200.
5. While the eclairs are cooling, prepare the cream. To do this, mix the eggs with sugar, add vanilla, flour and milk. We send to the stove and cook until the mass begins to "flop". Then remove, put the oil and stir vigorously until it dissolves.
6. We start the cooled scalded semi-finished products with a sweet cream.
Eclairs at home: a recipe with protein cream from milk dough
This recipe for eclairs at home differs not only in the filling, but also in the composition of the dough for the custard cake mix.
Ingredients
• 150 grams of flour;
• 250 grams of milk;
• 3 squirrels;
• 4 eggs;
• a pinch of salt;
• 300 grams of sugar;
• 100 grams of cream. oils;
• 100 grams of water;
• 1 sachet of vanilla.
Cooking
1. Bring milk to a boil with 100 grams of sugar, butter and a pinch of salt. Enter the flour, stir and remove from heat. Cool to a warm state and introduce eggs one by one, mix the mass thoroughly.
2. We lay the bag on the greased baking sheet of the stick, bake in the oven until it is rosy in color at 200 degrees. Cool down.
3. Pour the remaining sugar with 100 grams of water and prepare the syrup to a tight ball. That is, by dropping a small amount of syrup into water, it will solidify and keep its shape well.
4. Beat whites with a mixer with vanilla at high speeds. Since they are without yolks, the mass will become thick very quickly. And immediately add the boiling syrup in a thin stream, do not quit whisking until we stir. The cream is ready!
5. Fill the airy semi-finished products with cream and enjoy the most delicate dessert.
Coconut eclairs at home: a recipe for dough with vegetable oil
A feature of this recipe for homemade eclairs is the dough, which is cooked in vegetable oil. And a delicious filling - chocolate custard with coconut.
Ingredients
• 170 grams of water;
• 4 eggs (medium size);
• 1 pinch of salt;
• 250 grams of flour;
• 85 grams of oil.
For cream:
• 250 grams of milk;
• 80 grams of chocolate;
• 2 tablespoons of starch;
• 100 grams of oil;
• 30 grams of coconut flakes;
• a glass of sugar.
Cooking
1. Boil water with vegetable oil, salt and brew flour. Cool for 10 minutes and introduce eggs one at a time.
2. Squeeze on a baking sheet, bake. Prepared hollow semi-finished dough with vegetable oil is also about 40 minutes at 200 degrees.
3. For custard, mix sugar with starch, introduce milk and set to boil. As soon as the mass becomes thicker, turn off and throw the cubes of chocolate. Stir until completely dissolved. Cooling down.
4. Soften the oil, combine with the cream, put the coconut. You can add vanilla.
5. We fill the baked products with chocolate cream with coconut.
Eclairs at home: recipe with curd cream
For the preparation of cottage cheese eclairs at home, bake hollow buns according to any of the recipes above based on 150-200 grams of water. Such cakes like profiteroles are made and filled.
Ingredients
• empty eclairs;
• 300 grams of cottage cheese;
• 150 grams of sour cream;
• vanillin;
• 150 grams of sugar.
For decoration, you can use chocolate or coconut, fresh berries, fruits.
Cooking
1. Whip the cottage cheese to a creamy state with a blender, gradually introduce sour cream with sugar and vanilla.
2. We take a sharp knife in our right hand, preferably a bread file.
3. In the left hand we take an eclair and make a horizontal cut, not reaching the end. It should be a "shell".
4. Put the curd cream inside. But do not try to fill a lot, otherwise the eclair will be difficult.
5. Sprinkle with chips on top or put a piece of berry, a slice of fruit.
6. Lightly cover with a lid and the eclair is ready! Perform the procedure with the rest of the cakes.
Vanilla eclairs at home: recipe with condensed milk cream
Another variant of delicious toppings for eclairs at home. We fill hollow products baked according to any of the recipes.
Cream Ingredients
• 600 grams of condensed milk;
• 400 grams of oil;
• 1 tsp vanilla sugar.
Cooking
1. Cut the butter into cubes and leave it to warm for an hour.
2. Immerse the mixer and beat until lush foam. If the oil does not lend itself and remains dense, then you can pour a little water, 30 grams, only boiled.
3. Gradually introduce the condensed milk, whisk and at the end put the vanilla.
4. We start the prepared eclairs and you can put the kettle on!
Eclairs at home: recipe with brulee cream
Another option is the filling of condensed milk, but this time boiled. We prepare it ourselves or purchase it in a store. You will also need fat cream. You can take special cream designed for whipping.
Ingredients
• 300 grams of boiled condensed milk;
• 350 grams of cream;
• 80 grams of sugar;
• ¼ tsp citric acid;
• a pinch of soda.
Cooking
1. Immediately prepare the syrup. To do this, boil sugar with 40 ml of water for 2 minutes, put citric acid. Cooling down. Throw soda, stir. It turns out a simplified version of the invert syrup.
2. Whip the cream until fluffy and add the previously prepared syrup with a thin stream.
3. Knead the boiled condensed milk, so that it becomes homogeneous and put into cream, constantly beat.
4. Fill the eclairs with cream.
Eclairs at home: the all-in-chocolate recipe
There are several options for making eclairs with chocolate at home. But the tastiest thing is if the airy semi-finished product is filled with chocolate cream, and then still smeared with glaze. Such a treat just explodes the brain! We bake eclairs according to any recipe.
Ingredients
• 500 ml of milk;
• 40 grams of cocoa;
• 250 grams of sugar;
• 20 grams of flour;
• 2 yolks;
• 200 grams of oil.
Glaze:
• 150 grams of chocolate;
• 50 grams of oil.
Cooking
1. Beat the yolks with a whisk with sugar, add cocoa and introduce milk. Stir and brew on the stove. Cooling down.
2. Beat the butter and add the brewed cream on a spoon.
3. Fill the eclairs.
4. We chop the chocolate, put the butter in it and drown it in a water or steam bath. You can put it in the microwave, but in the bath it will be more convenient to maintain the temperature of the glaze.
5. As soon as the mass becomes homogeneous, turn off the fire and put together with the bath on the table, do not forget about the stand.
6. Now you can simply dip the eclairs with the upper part in chocolate and spread in one layer to harden the glaze.
7. Or pour the icing into a pastry bag, make a small hole and draw patterns, a net on the surface. This method is good when the glaze is not enough, and you want to decorate the eclairs.
Creamy eclairs at home: a recipe with strawberries
The assembly of very beautiful and delicate cakes with whipped cream. Instead of strawberries for such eclairs, you can take other berries. But they must be strong and keep their shape well, not let the juice. We take cream not less than 30% of fat content. This amount of cream will need about 15 empty eclairs.
Ingredients
• 400 ml cream;
• 170 grams of powdered sugar;
• 1 bag of vanilla;
• 130 grams of strawberries.
Cooking
1. Whip the cream until lush foam, introduce the powder and vanilla. If there is, then you can add strawberry or any other essence.
2. The berries are washed, dried and cut into plates.
3. Cut the eclair into 2 parts, simulating the cap.
4. Fill with whipped cream, spread strawberry slices on top and cover with the top of the eclair.
Eclairs at home - useful tips and tricks
• If you put dough water on the stove, do not go far. With active boiling, it evaporates, which will make the amount of dough less and the consistency thicker. Pour in flour immediately when boiling a liquid with fat.
• You still have custard cake mixes and the cream is over? They can be filled with any other filling and optionally sweet. You can cut off the top and put any salad, paste, fish in a hollow bun.
• Flour when laying in boiling liquid should be poured all at once and quickly. If you do this slowly, then small lumps will brew. It will be very difficult to knead them, and the dough will not give in to molding.
• If sugar is added to the dough for eclairs, the hollow buns will be ruddy and beautiful. And if you add a pinch of salt, then a light shine - color will appear on the surface.
• Is the dough thick? You can add eggs. Did the dough turn out liquid? But here it’s more complicated. Do not try to add flour. It is better to brew separately another half portion of the dough, but make it thicker. And then mix with it, whisking with a mixer.
