We offer to bake for tea tender eclairs with custard that we have loved since childhood. For the manufacture of homemade cakes, we use the classic and time-tested recipe for choux pastry and standard cream, and for a change we will make icing in two versions - dark (based on cocoa) and white (with sweet powder).

The most delicate taste, familiar to us since childhood, will instantly gather at the table the sweet tooth of all ages. So, we delight guests and household members with a sweet surprise! Cooking homemade delicious eclairs - a recipe with a photo step by step will help us with this.

Ingredients:

For test:

• butter - 100 g;
• flour - 150 g;
• drinking water - 250 ml;
• salt - a pinch;
• medium-sized eggs - 4 pcs.

For cream:

• milk - 500 ml;
• eggs - 2 pcs.;
• sugar - 180 g;
• butter - 200 g;
• flour - 3 tbsp. spoons;
• vanilla sugar - 1 teaspoon.

For light frosting:

• powdered sugar - 180 g;
• butter - 10 g;
• milk - 2 teaspoons.

For dark frosting:

• cocoa powder - 4 tbsp. spoons;
• butter - 50 g;
• milk - 2 tbsp. spoons;
• powdered sugar - 4 tbsp. spoons.

1. We start the process of making cakes with dough. We cut a bar of butter into pieces of arbitrary size, fill it with drinking water and throw a pinch of salt. Place this mixture over moderate heat.
   
2. As soon as the butter has completely melted, and the liquid just starts to boil, remove the container from the stove and immediately pour in the entire norm of the sifted flour at once (it is better to sift it in advance). Quickly knead the mixture with a wooden spatula until a homogeneous dense mass is obtained. We work very fast! Flour must be dissolved in hot liquid - this is the main feature of custard dough!
   
3. Immediately after obtaining a dense mass, return the pan to the stove. We continue to knead for another 1-2 minutes at minimum heat (the resulting dough should easily move away from the bottom and sides of the pan). Transfer the mixture to a clean bowl and let cool to room temperature.
   
4. In the cooled choux pastry, we drive in one at a time raw eggs, each time diligently kneading the mixture. Note that the consistency ready dough will largely depend on the size of the eggs, as well as on the quality of the flour used, so be careful - you may need 1-2 more eggs or vice versa less than indicated in this recipe.
   
5. As a result, the choux pastry for eclairs should turn out smooth, viscous and moderately liquid. At the same time, it should keep its shape well when we form cakes using a culinary bag. Dough of the right consistency will gradually slide off the spoon in a thick, heavy ribbon.
   
6. We fill the culinary bag with our dough and plant oblong blanks 6-8 cm long on a baking sheet lined with parchment. Do not forget to keep a distance between future cakes, as they will “grow up” during the baking process.
   
7. We bake eclairs for 15-20 minutes, maintaining the temperature at around 220 degrees. During this time, the cakes will increase in size and brown. Next, we reduce the heat to 160 degrees and wait another 10 minutes for the eclairs to thoroughly “dry out” inside.
   
   
8. In parallel, we are preparing the cream. In a clean and dry bowl, mix flour and half the sugar. We drive in raw eggs.
   
9. Lightly beat the mixture with a whisk until smooth and a light foam appears.
   
10. Pour milk into a saucepan, add vanilla sugar and leftovers granulated sugar, boil. Pour about a third of the hot milk mass into the beaten eggs. Stir vigorously, and then pour back into the saucepan with milk and return to the stove.
    
11. Stirring, keep on low heat until almost boiling (until thickened). After cooling the custard cream to a warm state, add the softened butter, beat with a mixer / whisk until smooth and uniform.
    
12. On the eclairs, carefully make side cuts. With the help of a teaspoon, we generously fill our cakes with custard (it is advisable to keep the cream in the refrigerator before filling the eclairs).
    
    
13. The final step is to prepare the icing for the cakes. We will make two types - dark and white. Let's start with the first one. To do this, combine cocoa powder, sweet powder, butter and milk in a small saucepan. We place on a slow fire and, stirring constantly, bring the mass to uniformity. The consistency of the icing should be like melted chocolate. If the mixture is too thick, add milk. If too liquid - powdered sugar.
    
14. For white glaze, mix butter with milk. Put the mixture on a slow fire. As soon as the oil has dissolved, we introduce sweet powder and knead until a homogeneous creamy texture is obtained. If the mass is too thick, as in the case of dark glaze, add milk. Accordingly, to thicken, increase the portion of powdered sugar.
    
15. We cover part of the eclairs with dark glaze, the rest with white. Cool cakes in the refrigerator before serving.
    

Homemade eclairs with custard and delicate icing are ready! Happy tea!

In this article we will talk about how to cook homemade eclairs. Step by step recipe read below. But first, a little theory. Products from are numerous. Among them, there are three types of pastries: eclairs, profiteroles and shu. Their basis from the test makes them related. It is brewed in a special way. During baking, the dough swells due to evaporation of moisture, and internal voids form. The increase in size of the product gave the name to profiteroles (profit means "profit"). And the word "eclair" is translated from French as "lightning". Probably, such a name was given to buns because they swell very quickly. Profiteroles and eclairs are necessarily stuffed with filling, often sweet (custard, protein, butter cream, condensed milk, chocolate). But you can find products stuffed with cottage cheese, mushrooms, minced meat. Shu, due to its small size (up to two centimeters in diameter), is served with broths and soups without filling - like bread or crackers.

Dough for eclairs at home: preliminary steps

Even a novice cook can make it. An important condition for a good custard dough is that when baking, in no case should you open the oven doors. Eggs are another key to success. They must be at room temperature. Therefore, a few hours before we begin to knead the dough for laying out four eggs from the refrigerator. Now let's start looking for two pans of a suitable diameter. It is required that one can fully enter the other and be stably placed on its bottom. In this case, a small saucepan should contain all the dough. You probably already guessed that preparations are underway for a water bath. We will use this culinary technique to brew eclair dough at home.

Steaming

Pour two-thirds of the water into a large saucepan. We set it on fire. We immerse the smaller one in it. Water must not overflow from the edges of this container. Pour water into a small saucepan too. But the amount determined by the recipe is two hundred and fifty milliliters (a glass). Cut into slices of one hundred grams butter. Add a pinch of salt. We wait until the heated water from a large pan melts the butter in a small one. This technique will not allow the fat to burn. The oil will come into contact with the water. We do not take out a small saucepan. Pour two hundred grams of white there wheat flour. This is where the hardest part begins. We need to stir the hot oily water with flour so that not a single lump remains. This should be done with a wooden spatula. You can also use an immersion mixer. But they need to act very carefully so that the beaters do not spread splashes and flour throughout the kitchen. Numerous at home agree on one thing: the dough should be homogeneous, without lumps.

batch

As soon as the flour is completely combined with the oily liquid, we take out the saucepan from the boiling water. Knead the dough again. We work with a wooden spatula for five minutes. So the dough, firstly, will cool faster, and secondly, it will become more elastic. Now it's time to beat in the eggs. We do this strictly one at a time and constantly knead the mass until completely homogeneous. Cooking dough for eclairs at home is not a problem, the main thing is not to rush and be patient. The mass should not turn out to be either liquid or excessively steep. The dough will spread when you try to shape it, but also slightly reach for a spoon. By the time the kneading is over, the oven should already be preheated. We turn on the fire to two hundred degrees. We cover the baking sheet with parchment paper.

planting

Now we begin to bake our eclairs (we have already mastered the dough recipe). Remember that we got our own from the property to rapidly increase in size. Therefore, we place them on a baking sheet in such a way that in the oven the products do not stick together into a single lump. Profiteroles can be planted on parchment paper regular tablespoon. But eclairs should have an elongated shape of sticks ten centimeters long. Therefore, we can not do without a pastry bag. Is there such a device in the house? It doesn't matter: it will replace the usual strong plastic bag. We fill it with a test. We clamp the edges. Cut off the end of the cone. Voila! The piping bag is ready to use. Squeeze the dough out of it onto cooking paper. We form sticks five to seven centimeters long, leaving approximately the same distance between them. We send the eclairs to the oven for ten minutes. After that, we reduce the temperature to one hundred and eighty degrees. Bake another twenty minutes. Only then can the oven door be opened.

Semifinished

Thus, we got hollow buns. They should be evenly golden, dry on all sides, and when tapped, the dough should make a dull sound, indicating the presence of voids inside. These "blanks" can be stored for quite a long time - several months - in freezer in sealed packaging. In case of unexpected guests, all you have to do is prepare the cream and fill them with ready-made eclairs. The dough recipe will allow it to stay fresh for several days - if you place the blanks in a tightly tied bag. But in any case - whether you will prepare cakes for serving immediately, or hold them for the time being - finished goods must be completely cooled. Since the cream, once in a hot environment, may behave unexpectedly.

Cooking stuffing

Classic eclairs contain in their delicate cavity custard. But this is by no means a hard and fast rule. You can make cakes with any other filling, fill them with boiled condensed milk, jam, Nutella-type chocolate-nut mass. Ideas are countless. Let's take a look at the Italian meringue recipe. This cream is so gentle, almost weightless. With meringue will turn out very delicious eclairs. It is very easy to do, but you will need four hands. We mix one hundred and thirty grams of sugar and forty milliliters of water. Cook the syrup until it becomes extremely thick, when the caramel threads begin to stretch behind the spoon. The second person at this time beats two proteins with a mixer. The foam should be persistent, but without hard peaks. Pour the syrup into the proteins in a thin stream, without ceasing to work with a mixer at the same speed. When the meringue becomes dense and shiny, you can add some kind of flavor - vanilla or essence.

Serving

Making a cream is half the battle. Now they need to stuff the hollow buns. Eclair recipes at home offer two options. The first one is the simplest. Cut the bun in half lengthwise, smear the eclair with cream like a sandwich. The second method requires the presence of And the cream in this case must be sufficiently elastic. We make a hole in the crust, we introduce the filler. And the final touch is frosting. It can be chocolate, sugar, caramel. You can decorate the surface of the products with coconut, meringue or jelly.

Julia Vysotskaya: eclairs from a culinary star

And how does the famous culinary specialist suggest that we make cakes? She prefers to replace water with milk. In this case, you can do without a water bath - just heat all the ingredients for the dough over low heat. We also add a little vanilla for flavor. When the dough becomes thick, remove it from the heat and, constantly kneading, introduce four eggs one at a time. You need to bake such buns at two hundred and twenty degrees for the first ten minutes, and then keep at one hundred and ninety Celsius for another quarter of an hour. When creating eclairs step by step, you should pay attention to the cream. We have already said that there are many of his recipes - from classic custard to pistachio or lemon. Vysotskaya proposes to make cornmeal(25 g), three yolks and powdered sugar (fifty grams). Whip all these ingredients until white. thick foam. We dilute with a glass of milk. Put on fire and bring to a boil. We fill our eclairs with this warm cream. Delicious!

Back in 1765, there lived an amazing cook, Marie-Antoine Karem, in France. Despite his name, he was a man, and very prominent in the field of haute cuisine, contemporaries called him "the cook of kings and the king of cooks." It is he who owns the creation of a magical dessert called eclair.

From French, “eclair” is translated as “lightning”, and such a strange name is explained quite funny. The fact is that the cakes are so light and tasty that they are eaten in the blink of an eye.

After Karem prepared his delicious eclairs, the recipe became very popular in France and then spread all over the world. Already in the 19th century, the method of preparing eclairs was printed in the cookbook of that time. Over the centuries, the recipe for this dessert has changed and been supplemented by different chefs, and now we can see many options for preparing dough and fillings. At the moment there are so many of them that the eyes run wide!

Eclairs are made with filling and icing, and initially eclairs were considered just a sweet dessert. Now in restaurants you can find eclairs as a salty snack with salmon, cheese, salmon, ham and so on. We will still stick to the traditions and talk about them as if they were sweet.

The correct, ideal eclair is 14 cm long, no more and no less. In this case, all cakes must be the same shape and size. Glaze should be applied in such a way as to hide the hole through which the eclair is filled with cream. There is also such an option when the cake is cut in half and smeared with cream between the halves. But in this case, the cream should be very thick and not spread. Perfect fit curd cream or strong custard.

Today we will cook different eclairs with custard, the recipe of which is a recipe for any French housewife. So, now let's proceed directly to cooking and divide it into three stages: dough, filling and icing.

Eclairs: dough recipe

The dough for eclairs is similar to the dough for profiteroles, only the latter are made small and round, and the eclairs are elongated. It is very important to strictly follow the indicated proportions, since the quality of your future test depends on this. If you are used to using a mixer, then try to put it aside. It just so happens that kneading the dough with a spatula or spoon is much better, although more difficult and longer. As a result, the cakes are elastic, and the dough does not sag.

To make real eclairs, the dough must be a little salty. We will need two pans: one larger, the other smaller. With their help, we will make our test water bath.From the ingredients we will take:

• 250 ml of water;
• 200 g white flour;
• 120 g butter;
• 4 large chicken eggs;
• some salt.

It is very important that the eggs are not fresh from the refrigerator - this can affect the consistency of the dough. We get them in advance, a couple of hours before cooking. Plus, it is best to buy eggs of the first category or the highest grade: they are larger, and so the proportions will be maintained. If you have small eggs at home, then take 5 eggs instead of 4.

So, pour 1.5 liters of water into a large saucepan and put a small one in it. In the latter, pour the water from the ingredients (250 ml) and melt the butter in it, it can be cut into pieces so that it melts faster. Add salt on the tip of a spoon.

When the butter melts and the water begins to boil, we pour all the flour at once, without removing the water bath from the fire. We begin to stir very carefully so that no lumps form. A wooden spatula is best for this. After that, remove the saucepan from the water bath and continue to stir and knead the mass for a few more minutes.

Before you knead the eggs, you need to reach a certain temperature. Five minutes is enough for this. Eggs must be entered one at a time. So the dough is better kneaded. And you need to do this: beat the egg, knead it to the perfect consistency, then knock out the next one. So the dough will turn out perfect and homogeneous.

So, after we have kneaded all the eggs into the dough, we have it ready. It is better to bake the molds while the dough has not completely cooled down. Preparing the oven in advance: preheat it to 200 degrees. We need to pour the dough into a pastry bag, otherwise it will not work to make the eclair molds even. The dough itself should turn out to be viscous, but not too liquid, a bit like natural rustic sour cream. Scoop it up and pour it back into the pan: it should be a thick slide, which will spread very slowly.

So, we collect the dough in a bag and squeeze out long, even “sausages” on a baking sheet, indented from each other. Keep in mind that the dough will spread a little during baking, and then increase in size. Our future cakes should not touch each other while baking.

Place the tray in the preheated oven for 10 minutes. Then, without opening the oven, reduce the temperature to 180 degrees and leave for another 20 minutes. It is very important not to open the oven door, as the molds may settle.

You need to check the readiness of the molds by color. Eclairs should be slightly toasted, evenly golden. Let the cakes cool completely before filling with cream.

The cooking process itself is no different from the classic, but plain flour We will replace it with whole grains. From this, the cakes will turn out to be more compacted and will keep their shape better and not sag. We will need:

• 200 g whole grain flour;
• 400 ml of water;
• 4 eggs;
• 4 tbsp. l. sunflower oil;
• salt.

Although the cooking technology will be simpler, there are still many similarities with the classics. First, prepare the oven by preheating it to 200 degrees. A water bath is not required here. Just take a pot of water and oil, put on fire, salt, bring to a boil. We make the fire to a minimum and fall asleep flour. Mix until perfectly smooth and remove from heat. Cool slightly, then add the eggs one at a time. It is necessary to cool the mass so that the protein does not curl from boiling water.

After the eggs are well mixed, place the dough in a pastry bag and make shapes on a baking sheet. The baking scheme is the same as for regular eclairs. Readiness can be determined by a booming, dull sound when tapping on the bottom of the cake.

Yes, there is some work to be done here. Eclairs will not be completely sandy, but only in the upper part. This option is considered the most difficult, but at the same time festive and incredibly tasty. Imagine: delicate cream inside the mold, and on top is a cap of crispy dough. Real jam!

For shortcrust pastry:

• 100 g butter;
• 120 g flour;
• 120 g of sugar;
• salt.

For the custard test:

• 100 g milk 2.5% fat;
• 120 g flour;
• 100 g butter;
• salt;
• 4 eggs.

Choux pastry we cook according to the classic recipe above, only instead of water we have milk. Too fat should not be taken, but with a low percentage of fat is also not suitable. It is better to take the golden mean. So, you will have to cook in parallel: for now shortbread dough cools in the refrigerator, you can do the custard so that it is not completely cooled by the time of baking.

To prepare shortcrust pastry, take butter from the refrigerator (it should be hard) and chop it with sugar, flour and a pinch of salt. All this should look like a heterogeneous crumb. We collect it together, roll it into a ball and put it on a cling film about 1 m long, so that with a margin.

We roll out the ball in a thin layer, so that in the end we get a width of about 10 cm. Cover with a second piece of film and put it in the refrigerator for about an hour. After that, we take it out, remove the top film and cut rectangles 1 cm wide. That is, we get 10 cm - the width of the layer, which becomes the length of the rectangle. These pieces will be the caps of the eclairs, so the cakes themselves should also be 10 cm long. When the rectangles are cut, put them back in the refrigerator for another hour.

Let the choux pastry cool slightly and squeeze out of the pastry bag onto a baking sheet. Place a shortcrust pastry rectangle on top of each stick. It will sink a little in the still raw dough, but it's not scary: a tasty and crumbly layer will be felt on a par with tender choux pastry. Bake according to the classic recipe instructions above.

Experimenting with custard

Custard is the most important, most delicious part of the eclair. It can be vanilla, cottage cheese, chocolate, coffee and many more. Some people like eclairs with boiled condensed milk, others with butter cream. We tried to collect the most famous fillings for our cakes - with descriptions and detailed recipes.

The classic is not very difficult to prepare, but it is loved due to its delicate and creamy texture. The most important thing is to knead the filling so that not a single lump remains in it. Of course, it is better to use a spatula, but you can use a mixer or an immersion blender. So, we need:

• 0.5 l of milk;
• 200 g of sugar;
• 200 g butter;
• 1 egg;
• 2 tbsp. l. flour;
• vanillin or other flavoring.

Boil the milk and put it aside so that it has time to cool slightly. In another saucepan, while mixing sugar and flour, drive in an egg and rub everything well. It will turn out to be such a crumb. We pour boiled milk into it in small portions and mix everything well so that the mass becomes homogeneous.

Now put on a slow fire and stir continuously. The cream will not boil, but gurgle slightly. If the mass still boils, it means that the consistency is too liquid. Remove from the stove and add flavoring to taste: it can be vanillin, liquor or lemon essence. After the cream has cooled, mix with soft butter at room temperature. We collect it in a bag and fill our ready-made molds for eclairs.

This option is less common, but it goes very well with choux pastry. The cream turns out to be the most delicate and perfectly sets off the salty cakes. Required Ingredients:

• 250 g of high-fat cottage cheese;
• 150 ml high fat cream (at least 33%);
• 150 g of powdered sugar.

We divide the powdered sugar into two parts. Whip the cream with a mixer in a thick foam so that it does not settle. Add one part of the powder and scroll a little more with a mixer.

Grind the cottage cheese and drive through the finest sieve, mix with the remaining powdered sugar. Combine whipped cream and sweet cottage cheese and mix everything well again. The cream is ready, you can fill our original eclairs!

This is another great filler. It is often used in pastry shops not only for eclairs, but also for cakes and tubes. We will need:

• 100 g butter;
• 2 tbsp. l. amaretto;
• 2 egg whites;
• 160 g sugar.

Beat room temperature butter until creamy. Proteins are mixed with sugar and put in a water bath. Immediately begin to whip the mass, while driving in the oil. You need to do this in 3 minutes. After that, remove the saucepan from the heat and let it cool down a bit. Add amaretto or any other liqueur to taste. Stir and send to the refrigerator for half an hour. Then we take it out and we can fill our ready-made molds.

Another classic recipe easy to make and very tasty! All the sweet tooth will definitely like it! We need:

• 4 tbsp. l. cocoa powder;
• 200 g butter;
• half a can of whole condensed milk.

Whip the cream from soft butter at room temperature and condensed milk. Knead well until the mass becomes homogeneous and smooth, without a single lump. Add cocoa and beat well again. If desired, you can add a spoonful of rum or cognac, but even without them, the cream will turn out just delicious!

For all coffee lovers, we declare: coffee can not only be drunk, but also eaten for dessert! Of course, we are talking about coffee cream for custard eclairs. So the required ingredients are:

• 2 tbsp. l. ground coffee beans;
• 80 ml of milk 2.5% fat;
• 120 g of sugar;
• 1 egg yolk;
• 130 g butter;
• fragrance to taste.

We brew ground coffee in milk, let it settle thicker for 10 minutes and filter. If the grind is too fine, just whole grains can be boiled. We mix the cooled coffee milk with the yolk and pass it through a fine sieve: this way we will not have any lumps. We put sugar and put the saucepan on a slow fire until the mass boils. At the same time, do not stop stirring. Let it simmer for another two minutes until it hardens. After we cool and add one spoonful of a mixture of whipped butter and flavoring to the warm cream. We knead everything and you can fill the eclairs!

Making magic with frosting

We need icing for taste and so that the hole through which we filled our cakes with cream was not visible. Of course, you can buy ready-made icing so as not to cook it once again, but the complexity of preparation is low, and this way you will be one hundred percent sure that you did not add any preservatives and chemical thickeners. So we are all for homemade icing and natural products! And here is our icing for eclairs: a recipe with a photo.

Mix 50 ml of heavy cream and 100 g of dark chocolate. Over low heat, bring the mass to a homogeneous state, stirring constantly, and immediately apply to the eclair. It is better to break the chocolate into small pieces so that it dissolves faster.

We do it a little differently with white chocolate. Mix tiles with 2 tbsp. l. milk or cream, add 20 g of butter and stir over low heat. Cover immediately before frosting sets.

Beat the white of one egg until foamy, then sift 1 cup of powdered sugar into it and beat until you get homogeneous mass. For flavoring, add a teaspoon of liquor or rum. Fill a piping bag and apply fresh frosting.

Depending on what color you want to get the glaze, add to the composition (icing sugar and egg white) 4 tbsp. l. cherry, carrot, beet or spinach juice. Plus, a couple of tablespoons of lemon juice. Whisk everything until smooth.

Lemon juice mix with powdered sugar and rub everything well. While the icing is not frozen, apply it on the eclair.

In addition to the fact that the top of the eclairs is decorated with multi-colored icing, you can come up with a lot of interesting toppings. Various purchased decorative ornaments are suitable here, coconut flakes, nut crumbs, chocolate drops and chocolate sprinkles. Decorations made of small berries or small pieces of berries and fruits look bright, lively and original.

Such bright, tasty and original eclairs can become the main dish on your festive table. They can successfully replace a cake for an anniversary or even a wedding, because they beckon with their simplicity, but at the same time unusualness. Such a treat, first of all, will be appreciated by little guests, because eating a cake is much more interesting than a cake. In addition, you can cook several types of eclairs at once, giving guests a choice.

There is nothing particularly difficult in the preparation of eclairs. Any hostess who has experience with desserts will be able to make chic cakes and please all the sweet tooth. The main thing is patience, a little effort, a bit of imagination and a desire to please loved ones.

Most decorative confectionery toppings can be found ready-made in supermarkets. Therefore, we will not talk much about them, because everything here already depends not only on your imagination, but also on the range of stores. However, especially with the decoration of eclairs, they are rarely very original: their main advantage is that they are eaten with lightning speed. So enjoy your meal and your guests!

Eclairs for me are the most aristocratic dessert. Perhaps that is why I was afraid to even try to cook them in my kitchen. For me it seemed the height of culinary perfection.

Everything changed when my daughter decided to become a confectioner and one of her homework tasks was to make this wonderful dessert. Involuntarily, she had to help and learn how to make them. It turned out that this is not at all difficult.

Easy Eclair Recipe

Kitchen tools: sieve; Bowl; saucepan; confectionery bag with nozzles; baking sheet; baking parchment; whisk; silicone or wooden spatula; mixer.

Ingredients

Step by step cooking

Cooking the dough

We bake eclairs

Cooking the cream and filling the eclairs

When the fondant hardens, the cakes can be served. But, with butter cream, it is better to hold it in the refrigerator for 30-40 minutes before serving.

video recipe

By using detailed recipe in the video you can easily cook eclairs at home.

Classic eclair cake recipe

Cooking time: about 2 hours.
Calories: 286 kcal per 100 g
Servings: 5.
Kitchen tools: sieve; Bowl; small saucepan; confectionery bag with nozzles; baking sheet; food film; whisk; baking parchment; silicone or wooden spatula.

Ingredients

Step by step cooking

Cooking cream

Cooking eclairs

1. While everything is cooling, let's take care of the eclairs themselves. To do this, in a deep saucepan, mix 250 ml of purified water, 100 ml of milk, a teaspoon of salt and two teaspoons of sugar.
2. We put 110-120 g of butter and put on fire. Stirring, bring to a boil, but do not boil.
   
   
3. When the first bubbles appear, reduce the heat to a minimum, pour in 190-200 g of flour in one motion and mix intensively with a spatula until a homogeneous smooth mass is obtained.
   
   
4. Take the pan off the heat and start adding the eggs one by one. Each time you need to quickly and carefully rub the egg into the dough. You may need 4-5 eggs, depending on size. The main thing is that the dough is moderately viscous, tender and homogeneous.
5. Transfer it to a pastry bag with a round tip. We cover the baking sheet with paper and squeeze out the eclairs, leaving 3-4 cm between them. We lightly go through each blank with a fork.
   
   
6. Bake for 30 minutes in a preheated 180° oven. After 15 minutes, you will need to quickly open the door and release excess steam. Let the finished eclairs cool completely.
   
   
7. We get the custard. Beat well with a whisk and transfer to a pastry bag with a thin nozzle. In each eclair we make a hole or cut along and fill with cream.
   
   
8. In a water bath, bring the glaze to room temperature, stirring with a whisk and dip each eclair into it. Let cool and serve.
   
   

It will look great under the same mirror glass

Ingredients for Choux Dough for Eclairs and Profiteroles:

Nutritional and energy value:

Recipe for Choux Dough for Eclairs and Profiteroles:

1. Mix milk, water, salt and sugar in a saucepan (preferably with a thick bottom. I have a Zepter saucepan, so you can beat it with a mixer without problems), add butter, bring to a boil.

2. As soon as the water boils, add all the flour IMMEDIATELY (it is better to sift it first, because then it is saturated with oxygen, and the baking will be more airy). Beat well to make the dough soft.

3. Beat for another 2-3 minutes until the dough leaves the sides of the pan. We do all this while the pan is on the stove. We form a big ball.

4. Remove the pan from the heat and transfer the dough to a deep bowl. I have a separate bowl in the photo, although it looks the same as the pan (THIS IS A VERY IMPORTANT POINT, because you need to add eggs one at a time for a uniform and light dough structure). And we begin to add the eggs one at a time, beating until the egg is completely mixed with the dough.
The finished dough should look like this, i.e. the consistency is thick enough, such that it does not drip from the whisk, but slowly falls off.
After that, you can fill the pastry syringe and proceed directly to baking.

5. ADVICE FROM THE CHEF: “It is best to freeze the workpieces. Form either eclairs (approximately 8-9 cm long) or profiteroles (4-5 cm), lay them on parchment at a distance of 2-3 cm from each other and put in the freezer.
I usually do this because I usually make dough and cream in the evening and bake the next day. It is convenient to do this, because you need to fill the eclairs immediately before serving, otherwise they will get wet. And messing with the preparation of the dough (albeit simple) is not always convenient. I, of course, take the dough out 20 minutes before baking and just leave it in the fridge.
We heat the oven to 180 degrees (who has gas - 4), lay out our blanks (if someone bakes right away - with a confectionery syringe of the shape you need on a baking sheet covered with parchment).
The chef advises to sprinkle eclairs or profiteroles for sweet stuffing crushed almonds and sugar. I don't always do it, but it turns out delicious.

Here are the profiteroles:

Note: I make profiteroles with different fillings. This time, on a whim, there were walnuts, a lot of garlic, sauce "Astoria" "Onion with sour cream", paprika, red and black ground pepper, cheese, grated on a fine grater (I just have a favorite, well, he loves spicy very much))).
And the second filling was with the same sauce, eggs, processed cheese+ leftover cheese, garlic and finely chopped chicken salami.

6. Put in the oven and bake for 7-8 minutes (the eclairs should increase in volume and rise, but remain the same in color). Then open the door and continue to bake for another 15 minutes until golden brown. After that, I turn off the oven (I have an electric one) and leave them there to cool.

7. That, in fact, is all. For stuffing I use French oil cream. The recipe can be viewed below. I cut the profiteroles lengthwise and fill them with cream using a culinary syringe. I make the icing according to AlexJustace's recipe (the recipe is also below). I liked it (the photo of the finished eclairs, however, no, I still don’t have time to take a picture, they are eaten instantly))

Bon Appetit everyone!

1) The oven should be opened just PRIOR, no wider than a matchbox. If you open wide, nothing will save - they will fall off. And you can’t slam the oven door and, in general, don’t shake the stove and the surrounding space.
2) For those who do not know: mix with a mixer or a spoon in one direction only, do not add the next egg until the dough has "eaten" the previous one. Then you can immediately determine by consistency whether you need to add more eggs. As I already wrote, I once needed 6 eggs and 1 yolk to bring the dough to the desired state.
3) The problem with removing the baked from the paper. “Sticks to death. I tried both smeared paper and dry paper - the result is the same ”- when the eclairs are frozen, they themselves are easily removed from the cling film, on which I usually lay them out before freezing. But in general, with regard to any baking: I was once taught to sprinkle even parchment paper with flour (or semolina). Of course, semolina is not applicable to eclairs (I often use it for biscuits). But flour has never been a problem.
4) There was a comment when the eclairs cracked during baking (without freezing). Honestly, I don’t know if freezing was a key factor, but the last time I made profiteroles (these are the photos I post), my dough also cracked. I didn't have time to freeze. I had to bake right away. Also advice: either freeze well or bake immediately. I decided to put it in the freezer for at least 20 minutes to “freeze”. In the end, I had to scrape off the profiteroles from the film.
5) Flour must be well fried. This is exactly the "custard" dough. It should look like a smooth, shiny ball. First, when I add flour, I stir with a mixer, then, when the mass already looks like dough, I start working with a wooden spatula (we stir in one direction).
6) If someone sees that the eclairs are not completely baked inside, then you can simply turn off the oven and leave them to stand there. In principle, I always leave mine in the oven to cool. The temperature drops gradually.
7) In conventional ovens, there is usually no fan. I have it. Described in the manual as "convection mode". So, by trial and error, I realized that neither eclairs, nor biscuits, nor yeast dough you can't cook in this mode. It just won't rise. Maybe my handles are growing out of the wrong place, but it has never worked well with convection to make pastries.

The consistency of the dough before freezing: the dough should be in structure like mashed potatoes, i.e. the dough from the syringe should not flow out, but keep its shape. In order for the dough to have such a consistency, it is not necessary to add 5 eggs, less can be.

eclairs after 8 minutes in the oven

This is how profiteroles look after 8 minutes in the oven (closed).