Favorite eclairs

Favorite eclairs

Category: Confectionery

Ingredients
butter	100gr
eggs	4 things
flour	180gr
salt	1 / 2h spoons
Custard cream:
milk	500ml
sugar	200 grams
yolks	4 things
flour	50gr
vanilla sugar	1h l
water	250 ml

Cooking method

• Boil 250 ml of water, add oil, salt, bring to a boil. Pour flour into boiling water, mix well and boil for 2 minutes. Cool the mass a little.
• Add one egg, mix well, add the second, mix.
• Add all the eggs in this way. Cover the baking sheet with baking paper (or grease with oil).
• With a spoon or using a pastry syringe, lay out the dough in the form of tubes 10-11 cm long. (And it is best to spread not in large balls, with a tablespoon)
• Put in an oven preheated to 180 degrees, bake until golden brown, about 35-40 minutes.
• Do not open the oven door during baking. Fill the finished cakes with cream using a pastry syringe.
• You can pour melted chocolate over the cakes and sprinkle with coconut. I sprinkled with powdered sugar :)
• Cream preparation:
• The cream is sooooo delicious! 500 ml milk
• 200 g sugar
• 4 yolks
• 50 g flour
• 1 tsp vanilla sugar
• Boil the milk. Grind the yolks with sugar, vanilla sugar and flour. Pour hot milk into the yolks, mix. Put on fire, cook until thick.
• 
• 

Time for preparing:

1 hour + - 20 minutes

Note

I took it to the bookmarks.
I am ashamed to admit that I never baked eclairs. But I just love them. I will try to bake on holidays

I took it to the bookmarks.
I am ashamed to admit that I never baked eclairs. But I just love them. I will try to bake on holidays

Honestly, in the photo I did eclairs 2 times! At first I was also afraid to do it, I thought it wouldn’t work, but as soon as I tried it (it turned out from 1 time), they became my favorite! I did not think that such a thing could be cooked by hand, it tastes like purchased ones, even tastier. Now, most often I make small eclairs, I put them on a baking sheet with balls (a tablespoon), they bake faster, and I get many small custard eclairs (and it is easier to fill them with cream from a syringe, and faster). I advise you to start this way, then bake for sure, and everything will work out from 1 time! And then you can safely bake large eclairs

[Carina]

Carina, cakes are lovely, especially broken.
And how long before serving should they be filled? And how long can they stay stuffed without getting wet?
How do they behave?
Thanks in advance for your answer!)))

[Carina]

Carina, cakes are lovely, especially broken.
And how long before serving should they be filled? And how long can they stay stuffed without getting wet?
How do they behave?
Thanks in advance for your answer!)))

Well, as I prepare the cream, I immediately fill it (still lukewarm). Pies do not get wet from this cream. if you have ever eaten eclairs, you should remember that dough, it is so hard and soft, but the cream does not soak it. The dough turns out exactly as the purchased one. ... I always fill it with cream, then I put it in a bowl, or a little bag, and in the refrigerator, so that the cream does not spoil from room temperature (we are very warm). (Although at room temperature, they can lie all day without problems! I just always do double serving, and I have to keep in the refrigerator, since we don't eat everything in 1 day). And stuffed they can lie until they are eaten, they do not get soaked for sure!

I noticed that if, after swelling the dough, slightly reduce the temperature in the oven, the eclairs bake better and the top does not burn. And I stuff it with whipped butter with condensed milk - it turns out to be real Soviet times. Do not get wet, storage time depends on conditions, as butter will allow.

I noticed that if, after swelling the dough, slightly reduce the temperature in the oven, the eclairs bake better and the top does not burn. And I stuff it with whipped butter with condensed milk - it turns out to be real Soviet times. Do not get wet, storage time depends on conditions, as butter will allow.

oh, but I don't like butter cream, and condensed milk ... I still overeat in childhood))) so now I can't stand them at all))) in rare cases, boiled condensed milk, and then if it is with something and it is not enough

Carina1991, how on time !!!! I just thought about eclairs - a dream that I was afraid to fulfill. Thanks for the detailed, understandable recipe !!! I will definitely try it, I really love eclairs!

Carina1991, how on time !!!! I just thought about eclairs - a dream that I was afraid to fulfill. Thanks for the detailed, understandable recipe !!! I will definitely try it, I really love eclairs!

Try it! : nyam: I'll be glad if you like it) write later how it went

In general, eclairs do not have to be filled with sweet fillings. I make snacks by cap cutting the tops. You can use any salads, pates, cottage cheese with garlic and nuts as a filling. There are a lot of options. And for those who do not like condensed milk, you can use wet meringue cream

In general, eclairs do not have to be filled with sweet fillings. I make snacks by cap cutting the tops. You can use any salads, pates, cottage cheese with garlic and nuts as a filling. There are a lot of options. And for those who do not like condensed milk, you can use wet meringue cream

By the way, with pâté this is an interesting idea, you will need to try.

And I stuff small eclairs with cheese, mayonnaise and garlic pate - very tasty! And last year, for the New Year, I made swans from eclairs and put them on a dish with jelly - it's very tasty and beautiful. When you take them out on a platter, they wiggle slightly - the effect is amazing !!! It's a pity they didn't take a picture.

Try it, Carina! Sometimes familiar and boring products in a new combination play in a new way! And instead of water in the dough, try milk. The dough is softer. IMHO.

Try it, Carina! Sometimes familiar and boring products in a new combination play in a new way! And instead of water in the dough, try milk. The dough is softer. IMHO.

I don’t know about milk ... I think it will be wrong. according to the original recipe, it is the water that goes, and the taste is more than satisfied) but I decided to do it with a paste, I think it will have an interesting taste, I will make small balls))

And I stuff small eclairs with cheese, mayonnaise and garlic pate - very tasty! And last year, for the New Year, I made swans from eclairs and put them on a dish with jelly - it's very tasty and beautiful. When you take them out on a platter, they wiggle slightly - the effect is amazing !!! It's a pity they didn't take a picture.

Swans? cool, I would like to see it, I think it was very original. valid oh, sorry they didn't take a picture)))

Choux balls are called profiteroles. And with savory fillings - profiteroles snack bars. Including pate. This is as old as the world, so on the internet you can find many photos and see how it looks.

Choux balls are called profiteroles. And with savory fillings - profiteroles snack bars. Including pate. This is as old as the world, so on the internet you can find many photos and see how it looks.

Karina is a very young girl, and our old world is still new to her.

Karina is a very young girl, and our old world is still new to her.

This is yes)

Choux balls are called profiteroles. And with savory fillings - profiteroles snack bars. Including pate. This is as old as the world, so on the internet you can find many photos and see how it looks.

I have a 1965 book "Home cooking of cakes, pastries, cookies, gingerbread, pies" by R.P. Kengis

photo from the Internet, but I have the same edition and look almost the same shabby

So in this book, oblong custard cakes are called Eclair, and balls with cream from the same dough are called Shu custard cakes. The dough recipe, however, is slightly different from the one given by Carina1991.
There is also a recipe I quote:
"543. Custard small products (profiterole)
Place the choux pastry with a small round hole on a baking sheet in the form of small balls and other figures. After baking and cooling, they are served to the broth. You can also fill the items with any cream. "
Do not think that I am clever. Just when I read the post, I decided to clarify this issue for myself, and now I am sharing with you.

I didn't even think that you were being clever, on the contrary, I think it will be interesting not only for me! So thanks

Oh. class! I'll run to cook. I just have to cook goodies for work tomorrow, I have DR !!!! and now I decided to make eclairs eateries, and now the recipe is delicious, thank you! I used to cook, but I don't know where I wrote it down.

Girls. I forgot to write, the eclairs turned out to be just wonderful !!!! Thank you !!!

Thank you, Karinochka, for the delicious eclairs! I cooked for the first time and took this recipe. True, I suffered with the dough when I tried to shove it into a pastry bag, as a result of which, I decided that the bag was small. They went up perfectly, they are beautiful))

Many thanks to the author! I cooked perfectly the first time! It turned out 16 large pieces (I laid it out with a tablespoon), next time I want to use a dessert spoon, otherwise the size of the cakes is heroic

Thank you so much for the recipe! They are incomparable! Especially the cream!

I decided to unsubscribe too
I cook eclairs a second time. The first time I cooked according to a different recipe and they didn't work out for me - they didn't rise.
For a long time I did not dare to cook again, but today I risked cooking according to the above recipe. I cooked half the ingredients. And ... I'm delighted. Eclairs turned out - super! I made a custard for them according to my recipe. Yum !!!
It turned out 12 pieces, but until the hands reached the fotik, only 4 things remained))

Thanks for the recipe! It seems to have worked out. I spread it with a tablespoon, huge eclairs turned out, respectively, and put a lot of cream (which, in general, did not like it). I will make a smaller portion next time. : girl_claping: https: //Mcooker-enn.tomathouse.com/gallery/albums/userpics/90709/__________.jpg

oh, eclairs, eclairs))) You are so tasty, but so high in calories ((We are not going on a diet, you can eat

I love eclairs since childhood, so I decided to pamper myself! Curd filling.

Oh! share the recipe for the curd filling

Thanks for the recipe !!!

Curd filling:

Curd 9% (rubbed through a sieve)
Powdered sugar to taste (I don't really like sweet ones)
Sour cream 20%
Beat everything well, that's the filling! (you can also add butter, it will be delicious, but I like it anyway)

Thanks for the curd cream

I started to make and realized that the dough is very thick, why boil there for 2 minutes? I just put the eggs in, I'll bake now

I, too, with great gratitude for the recipe. Yesterday I read it, read it - I went and did it! Everything worked out just fine! True, the cream is different, but from our own forum - Butter cream on proteins, because my lovers of butter cream, although personally I love custard very much! When half dared, I came to my senses that I wanted to report. These were the first eclairs in my life (there was one unsuccessful attempt in my early youth, I won't even count it) And you can ask a question - how can you sprinkle powder so beautifully, I tried - the powder just slid off the eclair, did not stay on it. Maybe the surface must first be moistened with something ?!

Nata, the photo is amazing! what nozzle I tried, share info

Olesya, thank you - this is a large "closed star" nozzle for 10 teeth, I inherited from Soviet times.

I prepared eclairs today - it turned out great!
Thanks for the recipe!

Thank you!

Girls, since childhood I have been thinking how to make these tubes? I remember in Rabotnitsa they wrote that from the champagne cork .... but how do you make you so long? with a spoon, then I can lay it down, it comes out with a syringe ..

Make with a pastry bag and pick up a suitable attachment. Or just cut the corner of the bag, fill it and go.

And these are eclairs! Custard protein cream, sprinkled with walnuts on top!
Delicious!

Thanks a lot for the recipe! I was worried. These are my first eclairs. We got it right the first time. I liked the dough very much and the cream is delicious.
Not as difficult as it seemed. I am very pleased with the result.
On the aesthetic appearance of the eclair still work and work, so without a photo.
But delicious-oh-oh!

Here they are, eclairs

Very tasty and unspoiled. Thank you!

[Leka_s]

Leka_sWhat handsome men! And what did you water? Just chocolate?

What a treat!

[Natalishka]

Natalishka, nazik, Thank you!

Leka_s, What handsome guys! And what was watered with? Just chocolate?

Yes, I melted chocolate in milk and dipped it

Class! I will do it too

I have repeatedly made eclairs according to this recipe, everything works out! Thanks again to the author
And the last time was the task of making a treat for a diabetic. A person does not eat sweets categorically, only natural honey allows himself, but then he wanted to. Since there is absolutely no sugar in the dough, I stopped at this option, and took the recipe for honey cream as a cream, from here, from the Bread Maker https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=305042.0
Unfortunately there is no photo, but it turned out delicious! Good combination and safe sweetness! Maybe someone will need this information

Girls, I have a question about the baking temperature, 180 degrees, is it in the electric oven? And can someone tell me how many degrees should be put in the gas? is it probably hotter in it? I ask, maybe I always cooked in electric, but life made me switch to gas. Now I'm mastering ...

Awesome eclairs turned out !! Thank you so much for the recipe, it turned out well right away. And many thanks to everyone who participated in the discussion and shared their experience!
Made a custard, delicious. But I wanted something else .... I added oil and it became even tastier !! Husband, children, mother, neighbors everyone really liked it. Well, you must, because before they ate from the store and no pleasure. Therefore, I bought a couple of times only in my entire life. And tepeeeeeer, I myself will bake and show people what a real choux pastry is. How!
They are cooling down here, without cream.