The best recipes of eclairs at home are sweet cakes and snacks. Secrets and recipe for custard dough for the preparation of eclairs in the oven, slow cooker. Chocolate and white glaze for eclairs, creams and fillings: recipe, photo

The article offers you a recipe not only to delicious custard dough for eclairs, but also to the recipes of unusual, as well as classic fillings for cakes.

Secrets and recipe for custard dough for eclairs

Eclairs are known to the world cakes from delicate dough with delicious custard. It is known that the eclairs appeared for a very long time, back in the 18th century in France in the kitchen of George of the fourth. The classic cake has an oblong shape and, in addition to the filling, Eccler has a glossy icing.

Interesting: in the world there are two modern species of eclairs: “Profitropoli” and “Shu”. They differ only by the method of filling and the shape (round, with a diameter of approximately 3 cm), the top is cut off in Shu and the cake inside is filled with cream, and Shu is filled with a culinary bag. Both species can be covered with white or chocolate glaze.

But, despite many diverse recipes, any pastry shop will tell you that Eclair should be at least 14 cm in length, have an ideal and even form, which only an experienced professional can recreate.

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

• Cold eggs (There is no fundamental importance how fresh they are, the main thing is to hold in the refrigerator for several hours before cooking).
• Mixer or blender, with which you can beat all the ingredients well. With a hand and a whisk, it will not be possible to beat like that.
• It should only be used high -quality butter, which cannot be replaced with margarine or spread.
• The dough should not be too thick - so you cannot achieve tenderness, in turn, the liquid dough will not rise.

For the perfect test, you will come in handy:

• Oil (73-86%)-100 g (soft, leave it in advance to soften it at room temperature).
• Flour (choose only high grades) - 200 g (it should be sift and best done twice).
• Eggs -4 things. (Large, it is advisable to choose home - they are more tasty and have a rich yellow color).
• Water -250 ml. (purified, cold, not carbonated)

Important: sugar is not added to the dough, since the fresh dough should complement the taste of a sweet cream and glaze.

How to knead:

• The oil should be put in a bowl above the steam bath and gradually melt it.
• A pinch of salt and cold water is added to the liquid oil, everything is thoroughly mixed with a whisk, without removing from the steam bath.
• Add flour gradually, small portions (1 tbsp) and at this time thoroughly mix the mass with a whisk or mixer. Continue to add flour until it ends. Make sure that the mass is homogeneous and without any lumps.
• Eggs to the mass should not be added at once, but one at a time, completely kneading each mixer. The uniformity of the test should be perfect.
• While mixing the dough, you should warm the oven well at the temperatures of 190-200 degrees.
• Bake the dough on parchment, it is easy to remove the blanks from it and they do not burn.
• Pour the dough on the sheet using a culinary bag, so the shape of the cakes can be correct and neat.
• After you send the sheet to the oven. Reduce the temperature to 140-150 degrees. Keep the cakes not long, 15-20 minutes will be enough for them, watch how they take their shape, rise and blush.

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

The dough for eclairs is very tender and “capricious”. It requires a certain temperature mode in the oven to remain baked and not deteriorate. Before sending eclairs on a sheet in an oven, heat the oven at strong temperatures and only then reduce to 140-150 degrees.

So you can achieve the fact that the cakes will be gradually, but confidently rise, do not burn on top and will not remain raw inside. Some housewives learned to bake eclairs in a slow cooker. This is quite real, but this process is very long, because each eclair should be baked separately, the maximum - the maximum 2 pcs.

Important: bake eclairs in a slow cooker should be in the "baking" mode 30 minutes. All this time you can’t open the multicooker lid. During this time, the dough will rise and brown.

Custard for eclairs: recipe

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

You will need:

• Fat milk (3.2% or home) -500 ml. (You can also use 10% cream).
• High fat oil -100-120 g (only natural, without impurities of vegetable fats).
• Sugar -100-120 g (try, adjust the amount yourself).
• Egg -2 pcs. (tasty cream is obtained 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 bag

Brewing:

• The oil should be put in a steam bath and melt to a liquid state, mixing with milk. Beat the mass without removing a whisk from the bath.
• In hot mass, you should dissolve the required amount of sugar and vanillin, try whether you like it.
• Add the flour 1 tbsp, without ceasing to whip the mass with a whisk or mixer - this will prevent the formation of lumps.
• When all the flour is divorced in the creamy mass, add the eggs for 1 pc, also mixing and whipping completely.
• Remove the cream from the steam bath, but continue whipping for a few more minutes. Give the cream to cool and only coldly start the cakes.

Curd cream for eclairs: recipe

Curricular cream can become not only a delicious filling for Ecler, but also useful. Such cakes can be treated to children and people who adhere to proper nutrition.

You will need:

• Home cottage cheese - 500 g (you can also use store cottage cheese, but fat or cheese mass).
• Sour cream-200-250 g. (It is advisable to use home separator sour cream, but you can also take a 30%fat store).
• Sugar-200-300 g. (Focus on preferred sweetness of the cream).
• Vanilla sugar- 1 small bag

Cooking:

• Cottage cheese should be ground through a sieve or grind in a blender bowl so that it becomes fine -grained, and the mass for the cream is homogeneous.
• If you take a cheese mass for the cream, you should not grind it.
• Add sugar and sour cream to the cottage cheese (already groomed), start kneading in a blender or mixer, adding vanillin.
• Beat out eclairs with a beaten cream

Protein cream for eclairs: recipe

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

You will need:

• Egg proteins -a few pcs. (Focus on the required amount of cream).
• Sugar or powder -several tbsp. (adjust the sweetness and elasticity of the cream yourself, adding sugar for 1 tbsp).
• Fresh lemon juice -1 tsp (can be replaced with a pinch of citric acid).

Cooking:

• Pour cold proteins into a bowl, add fresh lemon juice and start whipping proteins, turning on the high speed of the mixer (you can also beat with a blender with a “whisk”).
• When the mass becomes lush and white, sugar can be gradually added to it, but not all at once, but in small portions and completely wait for its dissolution.
• Prepare a steam bath (dial a boiling water in a saucepan and put a bowl on top so that it is heated by pairs).
• Small the protein mass to the 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 culinary bag or syringe.

Cream cream for eclairs: recipe

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

Cooking:

• Cream cream is prepared very simple, much easier than custard and even protein cream.
• The secret of delicious cream is properly selected and whipped cream.
• In the store, purchase the most greasy cream, at least 30 %.
• Add the cream to the cream not sugar (crystals may not completely dissolve), but powder.
• First of all, pour cream into dishes with high sides and start whipping (mixer or blender). Beat a long time until the cream becomes dense and elastic.
• The amount of powdered sugar depends only on your preferences in the sweetness of the cream, pour it gradually and in small portions.
• When the cream becomes dense and sweet, you can fill the eclairs with them.

Chocolate cream for eclairs: recipe

Recently, the assortment of eclairs has been gaining more and more popularity. This is a kind of box with a set of several oblong cakes, where each is filled with a certain cream (all different). In addition, for a variety, you should definitely try chocolate filling in eclairs, which is no less tasty and ideal for delicate custard dough.

You will need:

• Oil -1 pack (choose high fat and good quality oil without impurities of vegetable fats).
• Sugar -several tbsp. (The sweetness of the cream should be adjusted independently, depending on the amount of cocoa and its taste).
• Cocoa -several tbsp. (The more you add cocoa, the more sugar should be added, since cocoa gives bitterness).
• Fat cream (30%) -100 ml. (You can do without them as well, but they will add lightness and creamy taste to the cream).

Cooking:

• The oil should be left for several hours so that at room temperature it becomes soft.
• At this time, try to whip the cream thoroughly until they become elastic and dense. In cream, interfere with sugar and completely dissolve it.
• In the creamy mass should gradually mix the oil, without ceasing to whisk it with a mixer.
• After the cream becomes homogeneous, begin to gradually mix cocoa and try the cream until it gains the necessary saturation and taste of chocolate.

Eclair cream with mascarpone: recipe

Mascarpone cheese is very delicate, with a soft creamy taste and density of the cream. It can easily become the basis for the filling in the eclairs. You can supplement the cheese with powdered sugar, whipping the mass with a blender or a mixer for splendor. Sugar should not be added, since there will be unpleasant grain due to non-dissolved crystals. Cream with masquearpone is good to supplement with fresh fruits or berries that can decorate eclair on top.

Video: "Cream cream with mascarpone cheese"

Cream cream for eclairs: recipe

Fixed cream can also complement cake eclairs, shu or profiteroli. It is only important to know that such a cake is not subject to long -term storage and it should be eaten as soon as possible. In addition, it is best to choose a fat sour cream for a cream (ideally, it is a home separator), from which you get a dense and fairly thick cream.

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

Video: "Cute cream: very simple"

Eclaire cream with condensed milk: recipe

Cream with condensed milk is one of the most beloved fillings for custard cakes. To fill the eclairs, it is best to prepare it on the basis of the boiled condensed milk of “Irisk”, she has a pleasant stanned taste and thick consistency, but with ordinary condensed milk the cream is no less tasty.

The advantage of the cream is that it does not require a large number of ingredients, but just condensed milk and butter. The oil is softened by defrosting and mixed with a mixer along with Iriska. Sugar does not need to be added, since the condensed milk is quite sweet. For a variety of cream, you can add crushed dried fruits, raisins or coconut chips.

Video: "Cream from condensed milk and oil"

Eclaire lemon cream: recipe

You will need:

• Fat milk (3.2% or home) -500 ml. (You can also use 10% cream).
• Lemon - 1 PC. (fresh, medium size)
• High fat oil -100-120 g (only natural, without impurities of vegetable fats).
• Sugar -100-120 g (try, adjust the amount yourself).
• Egg -2 pcs. (tasty cream is obtained 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 bag

Brewing:

• The oil should be put in a steam bath and melt to a liquid state, mixing with milk. Beat the mass without removing a whisk from the bath.
• In hot mass, you should dissolve the required amount of sugar and vanillin, try whether you like it to your taste.
• Add the flour 1 tbsp, without ceasing to whip the mass with a whisk or mixer - this will prevent the formation of lumps.
• When all the flour is divorced in the creamy mass, add the eggs for 1 pc, also mixing and whipping completely.
• Grate the lemon on a fine grater to get the zest. Add the zest to the cream.
• Squeeze the lemon juice and grind it with sugar, add the syrup to a cooled cream and mix thoroughly. It is impossible to add lemon juice to a hot and not yet brewed cream, otherwise the milk will curl up.
• Remove the cream from the steam bath, but continue whipping for a few more minutes. Give the cream to cool and only coldly start the cakes.

Eclairs with pistachio cream: recipe

Pistachios are deservedly considered the most delicious nuts due to an unusual creamy taste, pleasant fat content and aroma. To prepare the cream, 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 - these are chopped nuts with butter. In order to kill a nut, a special combine is needed, because it is quite difficult to do this manually. Pistachio flour is mixed with butter, sugar powder and beaten fat cream are added to the mass.

Important: for preparing a cream, you can also use pistachio ice cream. It should be melted and mixed with whipped cream or oil.

Eclairs with whipped cream: recipe

The easiest way to fill eclairs or profiterols is to use a cylinder with whipped cream. You can purchase this ingredient in a grocery store (a shield in a dairy refrigerator), it is very simple to use it, thanks to a convenient nose-and-free nose that can penetrate the ecler and fill it.

Another plus - you can choose cream with any taste tint: vanilla, banana, strawberry, chocolate and so on. The disadvantage of such a filling - the cake should be eaten at once, after time the whipped cream settles and simply become wet.

Chocolate icing, lipstick for eclairs from cocoa: recipe

The classic eclair is necessarily pouring chocolate icing, which plays in the world with beautiful glossy glare. Some cakes combine several types of glaze (chocolate, white, colored), others are strewn with crushed nuts, fruits, coconut and chocolate shavings.

Preparing chocolate icing is quite simple. It is important that the glaze dries, and this requires very few ingredients: cocoa, sugar powder (about 100 grams). The glaze is kneaded on water or milk (several tablespoons), in which the powder dissolves, and cocoa makes this mass thicker.

Video: "Chocolate icing in 5 minutes"

White glaze, lipstick for eclairs: recipe

White glaze is prepared much easier than chocolate. The easiest recipe for cooking is to dissolve a large number sugar powder In several st.l. milk or egg squirrel. A more complex recipe offers to use white chocolate:

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

Video: "Sugar icing: Frint"

Eclair eclays: recipes of unsweetened fillings

In addition to confectionery eclairs, in cooking, snack profilels are of great popularity. As you know, the custard dough for eclairs is prepared without sugar and therefore it can be filled not only with sweet cream, but also by another interesting filling:

• Liver paste (boiled chicken liver, crushed with butter or cream, seasoned with spices).
• Minced meat(herring fillet, crushed in a blender with onions and butter, complemented by green onions).
• Spick(pork lard, boiled and broken with a blender with garlic and spices).
• Canned fish(chopped into a paste with onions and spices, you can add an egg).
• Cheese salad(for this, creamy melted cheese with finely grated eggs are grinded).
• Mushrooms (fried with vegetables chopped in a blender with butter).

Video: "Outrage Profitropoli"

How to fill eclairs with cream and decorate: photo

If you do not have culinary skills and special tools (confectionery syringe or bag), you can fill the eclair only by cutting. In another case, use these tools in order to maintain the shape of the cake and completely fill the voids in the ecler.

You can decorate eclair not only glaze, but also:

• Walnut crumb
• Coconut chips
• Cream
• Watering
• Patterns from the glaze
• Fresh fruits and berries
• Mint leaves
• Kurd
• Chocolate shavings
• Chips of cookies or biscuit
• Caramel net
• Chocolate figures
• Confectionery podp
• Toping
• Sweet sauce

Eclairs and profiteroles: What is the difference?

The difference between these two products is one - their shape. The dough is kneaded the same, but Eclair always has an oblong shape, while profitrol is round. In addition, profiterols can be baked much faster due to their small size.

How many calories are in Ecler with custard?

Eclair - food is not dietary and, of course, high -calorie. Nevertheless, it can be allowed to yourself sometimes, since it is tasty and it is quite difficult to abandon such pleasure.

Video: "eclair"