Ideal dough for eclairs: 6 best recipes, culinary tips, reviews. The dough for eclairs turned out to be liquid, what to do?

Recipes for preparing the perfect dough for eclairs.

Content

Now in almost every confectionery you can find delicious custard cakes. They are sold both on weight and bluntly. However, few people know that the history of this cake is saturated and interesting. In this article we will tell you how to prepare the perfect dough for eclairs.

The best eclaire dough: recipe

For the first time, such a recipe appeared in the 16th century. Eclairs arose in France, translated from French mean "lightning." It is unknown to the end why this is the name of this dessert, but it is assumed, due to an unusual taste, it is absorbed instantly. Purrected the dessert of the court cook of Napoleon and the Duke of the fourth. French confectioners believe that eclairs should be even, the same shape, and a certain size. On average, the length should be 14 cm. Most often, a variety of liquid creams are introduced inside.The most popular are vanilla, chocolate or coffee. In different countries, the cake is called differently, in our country these are custard, eclairs. In Germany, they are called a love bone or a hare foot.

There are several options for preparing the perfect test for eclairs. The main task is to make the dough such that in the process of baking inside the voids form, which can be filled with cream. Initially, when placed in the oven, such a dough seems slightly slippery and not at all airy. However, under the influence of temperature, it rises strongly with the formation of bubbles and voids. The easiest way to prepare the dough according to the custard recipe. It is believed that this is the easiest method, and one of the quick ones.

You will need to prepare such a test:

80 g of drain. oils
150 g of wheat flour
270 ml in cold water
Four eggs
A little sugar and salt

The best eclaire dough, recipe:

Please note that sugar is practically not injected into the dough. To taste, it turns out to be neutral, without much accents, that is, almost tasteless. First you need to warm the oil on the stove and melt it. Add a little salt and sugar. After that, you need to take flour and add it directly to boiling oil. Stir everything well until you get one dense lump. Do not be alarmed that the dough is too dense and tight. Leave for about 2-3 minutes and cover with a cloth.
It is necessary to get eggs from the refrigerator in advance, it is desirable that they are at room temperature, but in no case are cold.
After the dough is resting, you need to enter the eggs, whipping carefully with a mixer or blender. It is necessary that this mixture falls into a bowl with a very dense, thick stream.
Now is the time to transfer the mixture to a confectionery package, or ordinary stationery files. Cut the corners and transfer the entire mixture to the bag. Now squeeze out in small stripes and bake. The dough involved in this way is slightly slippery, dense, but in the process of cooking it rises well, forming voids.

The best custard dough for eclairs in milk: recipe

Pretty popular are recipes on milk. Such eclairs are more air, with a rich creamy taste.

For cooking you will need:

130 ml of fat cow's milk
130 ml of water
180 g of vodka
90 g butter
A little salt, sugar
4 eggs

The best custard dough for eclairs in milk, recipe:

Mix milk in a bowl with a thick bottom with water. Add there oil cut into pieces. There is no need to get it out of the refrigerator in advance, since the mass is completely warmed up, it melts. Wait for the mixture to boil so that the fat is completely dissolved, it becomes yellow. Now add sifted flour to this mixture. It is necessary that a lump is formed, very dense and tight.
Put it on the fire and knead it for 3 minutes. Thanks to this effect, the dough will slightly dry and will crumble. Do not worry, it should be so.
Leave the dough for a few minutes to make it cold. Now beat the eggs and knead thoroughly with a spatula. It is best to use kitchen appliances for these purposes, since the custard is very tight, it can poorly mix with the rest of the components. It is advisable to add eggs one at a time, constantly mixing. Initially, the mixture should turn out very thick, slowly drain from a spoon, shoulder blades. Now you need to use a confectionery bag, or an ordinary stationery file. Fill it with a mixture and squeeze it on a sheet covered with parchment. Remember that the length of the segment should be 12-14 cm. Do not forget to leave a decent distance between the eclairs, since during the baking process they rise strongly, grow.

Perfect eclaire dough: GOST recipe

The most popular is the recipe from childhood. It is believed that everything that is prepared according to GOST is the highest quality, tasty. However, in this recipe there is one snag - all substances that are used in the preparation of the dough should be balanced.

Below you can find a list of products:

200 g of flour
90 g butter
170 g of water
300 g of eggs
Salt

The perfect dough for eclairs, a recipe for GOST:

In a separate vessel, mix the oil and salt along with water. Put everything on fire. For these purposes, choose a dish with a thick bottom so that the paste does not burn. Put on a small fire and constantly mix until the pieces of oil turn into a liquid.
Pour the flour when the liquid boils, stir thoroughly with a whisk so that the loose substance is evenly distributed in the mass. It is necessary that the pasta is brewed and looks like one whole lump. Set aside on the table, let cool a little.
In a separate bowl it is necessary to beat the eggs. According to the recipe, there should be 300 g. It is approximately 5-6 pieces of small size. It is best to weigh the eggs so that it is exactly 300 g. Pour the eggs into the custard with a thin stream and mix. It is necessary to transfer the mass to a package or confectionery bag. Put the segments about 14-13 cm long on the baking sheet. Bake at a temperature of 210 degrees.

Custard dough for eclairs on margarine

It is believed that you can get delicious eclairs only using natural butter with fat content of at least 72-80% only. However, many housewives successfully replace this product with a cheaper analogue - Margarine. Below you can find an economical recipe in which margarine is used instead of butter. This is a cheaper and affordable option.

Ingredients:

180 ml of water
180 g of flour
120 g of margarine
4 eggs 1 category
A little sugar and salt

Custard dough for eclairs on margarine, recipe:

For preparation, choose a pan with thick walls so that the mixture does not burn. Pour water into it, add sugar, salt, put on fire. As soon as the water boils, add margarine to it, and mix thoroughly.
It is worth ensuring that the pieces of margarine turn into a liquid. Be sure to pour the flour, mix and boil for another two minutes. It is necessary that in the process of preparing the dough lag behind the walls and bottom of the pan.
Be sure to transfer to another container and cover with a cloth. It is necessary to let the test cool. Enter the eggs one at a time and mix thoroughly. Ideally, they should get a plastic mass. It is laid out in a file or package, the tip is cut off, the mixture is pressed with thin strips on parchment paper.

Custard dough for eclairs in vegetable oil: recipe

Experienced housewives, who are used to saving on products, use ordinary vegetable instead of standard cow oil. According to reviews, such a dish is also quite tasty and hearty.

Ingredients:

280 ml of water
4 large chicken eggs
150 g of flour
90 ml of vegetable oil
Salt

Custard dough for eclairs in vegetable oil, recipe:

It is necessary to put the mixture on the fire, having previously mixed the water along with the oil, adding a pinch of salt. As soon as the water boils, it is necessary to pour the flour and mix thoroughly. Hold the substance, heating it for 2-3 minutes.
The mass should move away from the walls of the dishes. Let cool slightly, and add one egg to the mixture with a temperature of 60-70 degrees, whipping thoroughly with a corolla, silicone shoulder or mixer.
Keep in mind that the kitchen technique will allow manipulations much faster. When you enter all the eggs into the mixture, it is necessary to put it on parchment paper. If you do not want to bother with a confectionery bag or files, you can simply lay out small tubercles with a spoon. You will get small slides that rise perfectly and are filled with delicious cream.

The dough for eclairs turned out to be liquid, what to do?

The main difficulty is that when adding the exact number of eggs and flour, sometimes the dough in consistency is not entirely suitable. It depends on the amount of gluten in flour, so I recommend adding one egg to the mixture, and not all at once. Required 4, sometimes 5 or even four and a half eggs.

The dough for eclairs turned out to be liquid, what to do:

Therefore, experienced cooks advise to drive the last egg, sharing it in half. If you get too liquid dough, do not worry. Many housewives believe that such a dough in the oven rises very poorly.
Do not even try to put the liquid dough in the oven so as not to spoil the entire process and products. We recommend that you do as follows. It is necessary to boil half of the water in a separate vessel, adding flour and fat. Initially prepare a custard, now enter it in small portions into the liquid mass that you did.
As a result, by mixing thick and liquid dough, you will be able to achieve an ideal consistency. Put in the refrigerator for about 15 minutes. It is believed that the butter, which is part of the mixture, will freeze, which will help to make the dough more thick. However, this may not work, since when exposed to temperature, butter will become soft and flowing.The dough will fall and will not rise.

Eclaire dough without eggs: recipe

You can even cook custard without eggs. Of course, this is much more difficult to do, but subject to all conditions and rules, it is quite real. This requires the following products:

500 ml of milk
4 tablespoons of flour
80 g of oil
150 g of sugar
A little Vanilin

The dough for eclairs without eggs, recipe:

It is necessary to mix milk with sugar and vanilla in a separate vessel. Put the mixture on the fire, warm to a boil.
In a separate vessel with thick walls, it is necessary to lay out the oil, warm it until it melts and boils.
It is necessary to pre -fry the flour until golden. Now pour in flour boiled milk. It is necessary to get a homogeneous, plastic mass. It is necessary to immediately start cooking.

The best eclaire dough: reviews

Below you can familiarize yourself with the reviews of the housewives who prepare eclairs.

The best dough for eclairs, reviews:

Marina. I am a fan of home baking, so I regularly delight my households with something tasty. Separately, it is worth highlighting eclairs, as they are preparing much easier than I thought. In my understanding, it was a real sacrament. In fact- this is Usually custard dough, which rises well in the furnace. I use a classic recipe with butter on water. I didn’t like the milk, they turned out to be too soft.

Oksana. Iveganso I do not use eggs and milk. When preparing eclairs, I used water and vegetable oil. I am very pleased, the dessert turned out to be creamy, with a rich taste. I really like to fill such eclairs with jam and fruit mousses.

Veronica. I love to cook, so they often delight their loved ones with various pies, and cakes. Ecles are one of the best and tasty. I cook according to a standard recipe using water and eggs. However, it is not always possible to use expensive butter. I often replace it with margarine. I use water instead of milk. I have a large family, so finances do not always allow you to cook pastries from expensive products. Naturally, I replace cheap analogues, using margarine or vegetable instead of natural cow oil. Despite this, it turns out quite tasty. I don’t really like to cook in milk, this dough is too soft. I love more dry options with a rustic, crispy crust.

We will also tell you how to cook:

It is not recommended to add flour to the prepared dough, since the composition of the custard, so the flour should be supplied with the effects of high temperature in order to obtain the perfect consistency and a certain amount of gluten.