Custard houses. The best recipe for custard cake at home: composition, preparation method and reviews. How to fill cakes

flour - one glass (one hundred and sixty grams);

butter – one hundred and ten grams;

water – two hundred milliliters;

chicken eggs - three pieces;

a pinch of salt.

Ingredients for cream:

milk - five hundred milliliters;

sugar – two hundred grams;

yolk - four pieces;

flour - fifty grams;

half a teaspoon of vanilla sugar;

butter - fifty grams;

cognac - two tablespoons.

Cooking process:

1.Take a saucepan, pour two hundred milliliters of water into it and put on fire. Immediately add butter to the water.

2.After some time, the oil in the water will melt and the liquid will begin to boil.

3.As soon as the liquid begins to boil, add salt and flour. Immediately start kneading the dough without stopping for a second. Thus, the finished mass will have a uniform consistency.

4.Knead the dough thoroughly until it turns into a homogeneous lump and easily moves away from the walls of the pan. At the same time, the fire under it should be at a minimum so that nothing burns.

5.When the dough is ready, remove it from the stove and let it cool slightly. This is necessary so that the eggs that need to be beaten do not curl from the heat. So, add the eggs one at a time, kneading the dough well each time. This can be done with a fork or spatula, but the most convenient way is with an immersion blender.

6.As a result, you should get a tight, smooth dough with a glossy sheen.

7.Immediately turn on the oven to preheat to 180 degrees. Meanwhile, take a baking sheet and dust it well with flour. Take a tablespoon, soak it in cold water and scoop out a small amount of dough (you can use a piping bag instead of a spoon). Place it on a baking sheet. Do not forget about the distance between the cakes, it should be at least seven centimeters.

8.Place the baking sheet in the oven. The pieces need to be baked for about thirty minutes; the color of the finished cakes should be soft golden. Turn off the oven and open the door slightly and let them sit and cool. This will prevent them from settling due to sudden temperature changes. After seven to ten minutes they can be removed from the oven.

9. Let's prepare the cream. Take a ladle, pour milk into it and place on low heat.

10.Take another container and pour regular and vanilla sugar into it, sift the flour, add the yolks.

11. Mix the ingredients, you should get a thick mass.

12.By this time the milk should already be boiling. You should add the resulting mass to it, stir everything with a whisk and cook until the cream thickens. The ladle should be removed from the heat when bubbles begin to appear along its edges.

13. Cool the cream. To prevent a crust from forming on it while cooling, simply cover its surface with cellophane.

14.When the cream becomes warm, put a piece of butter in it and pour in cognac. Mix everything.

15. All that remains is to fill the cakes. There are two ways to put the cream inside. Take a pastry syringe and carefully fill the cakes with cream. If it is not there, then simply make small cuts and add cream using a teaspoon. Now you can pour aromatic tea and enjoy the taste of custard cakes. Bon appetit!

Custard cakes - general principles and methods of preparation

Glagoliks, balls, rings, horseshoes, sticks - the shape of a custard cake can be very diverse. After all, the dough is quite thick and can be piped in the most bizarre way using a pastry bag or syringe. The cake is a hollow container filled with delicious filling - custard cream, butter cream, curd cream, condensed milk, whipped egg whites, even ice cream.

By the way, cakes do not always have a sweet filling. If they are served as an appetizer, they are filled with salty cheese mixture, pates, caviar with butter, and salads. Custard pies come in very small sizes - no more than two to four centimeters in diameter; they are called profiteroles. They usually decorate festive tables for banquets and buffets. Cakes slightly larger in size than profiteroles are called eclairs. They are usually in the shape of sticks. Round cakes are called “shu,” although the word “eclair” has become so common in everyday life that it is used to describe any custard cake. Sweet custard products are covered with chocolate icing, fondant, sprinkled with powdered sugar and ground nuts.

Custard cakes - food preparation

Cakes are pretty easy to make yourself. For some reason, some people are afraid to get involved with choux pastry, thinking that it is a complicated process. But there is nothing complicated. First, the flour must be brewed in boiling water with salt and melted fat - margarine or butter, and when the mass has cooled slightly, add the eggs. That's why the dough is called choux, because... it is brewed in boiling water.

When thoroughly stirring, the mass must be kept on low heat for about one and a half to two minutes, then the dishes are removed from the stove and continue to knead. At first the dough doesn't look very attractive. As soon as the mass becomes elastic, shiny, and homogeneous, stop kneading.

Let it cool a little and begin adding the eggs one at a time. Initially, the mass will not combine well - eggs separately, dough separately. But with constant stirring, the egg is completely absorbed. As soon as it is absorbed and the mass becomes homogeneous, add the next egg and so on. The principle is this: the next egg is beaten in when the previous one has been absorbed. The choux pastry is ready.

If it is too thick, you can beat in another egg, but if it is runny, this cannot be corrected, so when introducing eggs, you need to monitor the consistency of the dough in order to stop in time, even if not all the eggs according to the recipe have been added. Now all that’s left is to put it on a baking sheet and bake. When baking, the product increases two to three times, therefore, when placing the cakes on a baking sheet, you need to leave a distance of about four to five centimeters between them. The baking tray with cakes should only be placed in a well-heated oven. The products are ready when they increase in size and become dark golden in color.

Custard cakes - the best recipes

Recipe 1: Custard cakes with condensed milk cream

Custard pies are delicious on their own, and the filling of condensed milk, a favorite delicacy since childhood, makes their taste divine. They have only one drawback - they are very nutritious. Therefore, those who adhere to a diet should be careful: after eating one cake, it will be impossible to stop.

Ingredients: dough - a glass of water and flour, 100g margarine, ½ teaspoon. lie salt, 4 eggs. Cream - a can of condensed milk (400g), a pack of butter (200g).

Cooking method

Pour water into the cauldron, add salt and margarine cut into pieces. Bring to a boil over high heat. As the mixture boils, reduce the heat to low and add flour. Brew with continuous stirring for about two minutes. Remove the cauldron from the heat and rub the mixture until it becomes elastic. Cover with a lid and let the dough cool slightly (ten to twelve minutes) so that the eggs do not curl.

Add all the eggs one at a time into the still warm dough, beating the mixture thoroughly. Place the products on a baking sheet, grease it with oil, and bake for 15-20 minutes at 220C until they rise, then reduce the temperature to 180C and bake for another ten minutes. Let cool and cut the top to fill with filling.

Prepare the cream: soften the butter, mix with condensed milk and fill the cakes. To taste, you can pre-boil the condensed milk for two to three hours.

Recipe 2: Custard tarts

Custard is a classic of the genre. It probably makes the most delicious cakes. To give them the status of elegance and nobility, you should pour the cakes not with fondant, not with icing, but with real melted chocolate. And white or black - let everyone decide on their own taste.

Ingredients: dough - a glass of flour, half a glass of water and milk, 4 eggs, 100g butter, a pinch of salt. Cream - 0.5 liters of milk, 2/3 cup. sugar, without a slide 2-3 table. lie flour, 2 eggs, vanilla sugar - 1 sachet (or ½ vanilla pod), a pack of butter (200g). Decoration - 1.5 chocolate bars (150g).

Cooking method

First you should prepare the cream, because... While it is cooling, you can bake the eclairs.

For the cream, boil milk with vanilla and half a portion of sugar. Mix flour, eggs and the rest of the sugar, grind thoroughly and pour hot sweet milk into the mixture. Put the mixture on the fire, stirring constantly and keep it until it thickens, without letting it boil. Can be cooked in a water bath. When the cream has cooled almost completely, add softened butter to it and stir with a whisk until the mass becomes fluffy and homogeneous. Cover with a lid and refrigerate.

For the dough, pour water and milk into a cauldron, add salt and butter, and put on fire. As soon as the water boils, add the entire portion of flour and stir quickly, without ceasing, for about a minute or two, reducing the heat to low. A well-brewed dough should easily come away from the walls. Remove it from the stove and cool until warm. Add all the eggs one at a time, mixing thoroughly each time.

Line a baking tray with a sheet of baking paper or grease it with oil and pipe the dough. Bake at a constant temperature (190C) - 30-35 minutes. Or first bake at 220C for about fifteen to twenty minutes, then reduce the degrees to 160C and bake for another ten to fifteen minutes.

Fill the cakes with cream: cut off the top and fill with a spoon or fill with a pastry syringe through a small hole. Pour chocolate melted in a water bath over top.

Recipe 3: Custard cakes with curd cream

Almost classic choux pastry, only mixed not with butter, but with vegetable oil. The cake with a delicate curd filling melts in your mouth, leaving behind pleasant memories and a light vanilla-creamy aftertaste.

Ingredients: dough - a glass of water and flour, 4 eggs, half a glass of vegetable oil, a pinch of salt. Cream - 300g of full-fat cottage cheese, 200ml of full-fat sour cream (or heavy cream), vanilla sugar, a glass of powdered sugar.

Cooking method

Mix water, oil and salt in a casserole and bring to a boil. Add flour and cook the dough, stirring, over low heat for about a couple of minutes. Cool slightly and beat in all the eggs.

Bake for 15-20 minutes (220C), then reduce the heat to 180C and bake for another 10-15 minutes.

For the cream, grind the cottage cheese with powdered sugar, vanilla, cream (pre-whip) or sour cream until a soft, homogeneous consistency. Fill the eclairs with a spoon, cutting off the top. Instead of powder, you can also use sugar, but you will have to rub the cream longer for the grains to dissolve.

Custard cakes - useful tips from experienced chefs

— To prevent freshly baked cakes from settling, you need to make two or three punctures with a toothpick so that the steam escapes faster.

— To brew the dough, it is better to use a cast iron pot or a thick-bottomed bowl so that the mixture does not burn.

— If you do not have a pastry syringe for depositing dough or filling products with cream, you can use a plastic bag from milk or kefir, cutting off one corner.

— In order for the cake to rise well during baking, and for a void to form inside, the oven must not be opened for the first fifteen minutes.

— You can drop the dough onto a baking sheet using two teaspoons or tablespoons. One needs to scoop up the dough, and the other needs to scrape it off the spoon. To prevent the mass from sticking, spoons can be dipped in cold water.

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Custard cake is a sweet popular delicacy that can be easily made at home - you just need to follow certain technologies. Today, there are many recipes for its preparation, which use different types of glaze and fillings. Choux desserts also include those that are prepared from choux pastry and have an oblong and round shape, respectively. Eclairs always have a sweet filling and are covered with glaze on top, and profiteroles are prepared not only with cream, but also with mushrooms, meat and vegetables and are often served with borscht and soup.

The calorie content of a dish depends on its components and varies from 269 to 400 kcal. In this material we will look at step-by-step recipes with photos in several interpretations.

Custard cakes with condensed milk

You will need:

For the dough:

4 eggs;
100 g butter;
0.5 cups of milk and water;
A glass of flour;
A pinch of salt.

For the filling:

A can of condensed boiled milk;
150 g butter;
Any nuts (optional).

For decoration (optional):

100 g white or dark chocolate.

Cooking instructions:

Pour water and milk into a deep container, add butter, wait for it to melt, add salt, bring all ingredients to a boil;
Mix the boiling mass thoroughly in a circle using a wooden spatula, then add flour and stir quickly;
Reduce the flame under the saucepan to a minimum and stir the dough until it curls into a ball and easily separates from the walls of the container (this process will take one minute);
Turn off the gas, place the dough in a separate bowl to cool (15 minutes);
Add eggs one at a time to the dough mixture and stir thoroughly each time. The result will be a shiny and viscous mass;
Coat the baking sheet with vegetable oil and place the dough with a pastry syringe or a teaspoon;
Set the oven temperature to 190 degrees and bake homemade custard pies for 20 minutes. When we turn off the oven, we do not immediately take out the treat. Let it sit in there for another 10 minutes until it turns golden and dries out a little. It is not recommended to open the oven during this entire time - the dough may fall;
For the cream, beat the slightly melted butter with condensed milk. We fill the “zavarnushki” using a pastry bag (or cut one side and fill it with a spoon).

Break the chocolate into pieces and melt in a water bath or microwave oven. Top the dessert with chocolate mixture.

Cakes with protein cream

Custard cakes with protein cream have the most delicate filling, which will give the dessert an attractive aroma and unforgettable taste.

Required ingredients:

200 g granulated sugar;
Glass of water;
5 eggs;
120 ml milk;
3 squirrels;
100g butter;
3/4 cup flour;
2 pinches of salt.

Recipe for custard cakes step by step:

Combine the butter with milk and ½ cup of water, bring to a boil, remembering to stir all the time. Let's reduce the flame, add salt, sugar, and add flour. Stir for two minutes until a lump of a homogeneous substance forms;
Let the mixture cool and beat in the eggs, constantly stirring with a spatula until the dough is homogeneous;
We pipe the cakes ourselves using a pastry syringe and bake at 220 degrees for 20 minutes. Next, reduce the temperature to 160 degrees and finish baking the dessert for 5-7 minutes. Do not open the oven until it has cooled completely;
Dissolve the sugar in the remaining water and cook the syrup. Beat the whites thoroughly with salt, add the syrup while constantly whisking so that the eggs do not overcook, and cool the mixture;
Fill the pastry with protein cream.

Sweet dessert with cream

This culinary miracle will have an incomparable taste with fresh raspberries in cream. It can also be replaced with cherries, strawberries, and currants.

Components:

0.5 cups flour;
A glass of cream;
60 g butter;
A handful of raspberries;
0.5 glasses of water;
2 eggs;
20 g powdered sugar;
A pinch of sea salt;
10 ml olive oil.

How to make choux pastry:

Pour water into the butter, add salt, and boil. Quickly add flour, brew and mix thoroughly;
With continuous stirring, add the eggs and knead the dough mixture. We soak a tablespoon in cold water and place the preparations on a baking sheet, pre-greased with olive oil;
We bake future “zavarnushki” at home at a temperature of 200 degrees for 10 minutes, then reduce it to 180 degrees and bake for another 6-7 minutes;
Whip the cream with powder, add raspberries;
To get rid of excess air, pierce the product with a toothpick, let it cool, cut it on the side with a knife, and fill it with cream.

This delicious creamy treat can be served with cocoa, tea or any other drink you like.

Custard rings with cottage cheese cream

Product composition:

200 ml water;
4-5 eggs;
200 g flour;
100 g margarine or butter;
A pinch of salt.

35 g condensed milk;
160 g cottage cheese;
A packet of vanilla sugar;
50 g powdered sugar;
90 g butter;
Powdered sugar - for sprinkling.

Cooking plan:

First, let's prepare the dough for choux pastries: take a medium saucepan, put butter in it, add water, add salt and put it on the flame. Bring to boiling point, reduce heat and sift flour directly into boiling water. Gently, but at the same time intensively, mix everything, removing any lumps;
After turning the dough mass into a homogeneous ball and slightly lagging behind the walls of the dish, remove the container from the flame and transfer its contents to another bowl. Let it cool;
Next, add one egg at a time and beat using a mixer with any attachment. When the previous egg is completely dissolved in the dough, only then introduce the next one;
Load a cooking bag with choux pastry and take a toothed attachment (10 mm in diameter) for it. But you can take a larger nozzle. Place the blanks in the form of rings with a diameter of 6-7 cm on a baking sheet covered with baking paper;
Place the products in an oven preheated to 200 degrees and bake for 10-15 minutes. Then lower the temperature to 180 degrees and continue baking for 25 minutes;
Now you need to prepare the curd cream: beat the melted butter with vanilla sugar and powder;
Add condensed milk in small portions and beat for about 2 minutes. Next we put the cottage cheese, which we first rub through a sieve. Let's beat everything well.

Now you can fill the cut, cooled custard rings with delicious cream. Sprinkle the curd custard cake generously with powdered sugar before serving.

Quick puff pastry

You will need:

One chicken yolk;
250 ml milk;
20 g butter;
Half a kilo of puff pastry without yeast;
3 teaspoons flour;
Vanilla - to taste;
4 large spoons of granulated sugar.

How to make custard cake:

Lightly defrost the test layers, cut them into squares, you should get about nine of them from each layer;
Let's fold each piece, make 2 cuts with a sharp knife so that they do not come out completely;
Let’s unfold the square and at the same time overlap two corners until we get a “boat”;
Place them on a baking sheet and place them in an oven preheated to 220 degrees for about 20 minutes until browned;
For the cream, boil 200 ml of milk with granulated sugar;
In a bowl, grind the yolk with flour, add the remaining milk, stir thoroughly, pour into a container;
Add milk boiled with sugar in a thin stream, remembering to stir constantly;
Place the container on a low flame, cook until the cream begins to thicken, stirring all the time;
Remove it from the heat, flavor it with vanilla and butter, let it cool;
Remove the pieces from the oven. Press the middle a little with a spoon to add more cream. We will fill a pastry syringe or spoon with it and fill the puff pastry.

You can sprinkle it with powdered sugar or decorate it with any berry.

Video: Recipe for custard rings with curd cream

A light, tasty dessert familiar to many from childhood - custard cakes in the form of eclairs and profiteroles. This delicacy can easily be prepared at home. Below are several options for dough for choux pastries and cream for filling them.

Classic cream for custard cakes - based on egg white.

100 g butter;
250 g flour;
a couple of pinches of salt;
4 eggs;
35 grams of water;
140 g sugar;
2 egg whites;
2-3 pinches of citric acid;
50 grams of dark chocolate.

First of all, you need to heat water with oil and salt in a saucepan. As soon as it starts to boil, remove from heat and add flour, stir very quickly with a spoon to form a dough.

When the dough sticks well from the pan, leave it to cool for a few minutes. Then add the eggs one at a time, continuously kneading the dough with a mixer.

Using a pastry bag, place oblong strips of dough on the prepared baking sheet so that there is space between them - the eclairs will rise and, if placed closely together, may stick together. If you plan to bake profiteroles, then spread the dough into a ball using oiled teaspoons.

Bake at 200 degrees. within 10 minutes. Then reduce the heat to 180 degrees. and bake for another 15 minutes. Let it cool and then either fill it with cream or put it in a tightly closed container in which you can store the baked goods for several days.

Prepare the cream as follows: mix sugar with water and boil slowly. Meanwhile, beat the egg whites and acid thoroughly. The sugar syrup should dissolve well and become slightly thick. When whipped, the protein mass increases several times, becomes fluffy and snow-white. Pour the syrup into the protein mixture in a thin stream, whisking constantly with a mixer. Using a pastry syringe, fill profiteroles or eclairs with cream through a small cut in the pastry.

Melt the chocolate on the stove and apply it to the baked goods with a silicone brush.

The sweet cake is ready for tea party.

Important! The dough must be immediately kneaded in hot water, without allowing the liquid to cool. Then it will definitely work out.

With curd filling

The dough is prepared from the following ingredients:

150 g flour;
125 g milk;
125 mg water;
100 g plums. oils;
3 eggs;
a pinch of salt;
½ tsp. l. Sahara.

The filling consists of the following products:

200 grams of medium fat cottage cheese;
140 g sugar powders;
200 g sour cream;
1 tsp. l. vanilla sugar.

The process of preparing choux pastry is similar to the previous version of preparing dessert. Next, fill a pastry bag with dough and place round profiteroles on a baking sheet. The balls should be the size of a walnut - they will at least double in size during baking. The distance between them should be 4-5 cm. Bake at 190 degrees. in a slightly open oven for half an hour - the profiteroles should brown.

As for the filling, it is prepared as follows:

Place the cottage cheese in a bowl and use an immersion blender to make the mixture smoother and more homogeneous.
Add powdered sugar and blend thoroughly again.
At the end sour cream is added. Together with it, everything is whipped again within a few minutes - the cream will turn out very delicate and light.

As soon as the profiteroles have cooled, we make small holes at the bottom and fill them with cream using a pastry syringe.

The cakes can be sprinkled with powder as a decoration.

With condensed milk

Prepare the dough for choux pastries in advance, then bake cakes from it.

We offer the following cream based on condensed milk:

drain butter - 250 g;
condensed milk with sugar or boiled product - 360 g;
vanilla - 2 gr.

The cream is prepared very quickly - just beat all the ingredients thoroughly using a mixer. Then it is poured into a pastry syringe, the finished cakes are filled and sent to the refrigerator - the dough is slightly saturated with the filling. The cream will cool a little in the cold and thicken thanks to the butter.

On a note. To check the readiness of the bun, lightly tap the baking eclair/profiterole with a wooden stick: the finished baked goods are hollow inside, have a hardened, golden-brown crust, and when tapped there will be a slight hollow sound.

With butter cream

To prepare the buttercream you will need a few ingredients.

butter packaging;
can of condensed milk.

We bake empty choux pastry eclairs in advance according to any recipe.

An hour before preparing the cream, remove the butter from the refrigerator so that it becomes soft at room temperature - this will make it easier to work with. Next, beat the butter and condensed milk with a mixer until smooth and use a pastry syringe to fill the molds. Place on a wide flat dish and let it sit in the refrigerator for 40-60 minutes.

On a note. To obtain a golden brown crust on the products before baking, grease them with a thin layer of melted butter.

Cooking option with cream

For the buttercream you will need the following products:

cream from 33% - 200 g;
sugar - 2.5 table. l.;
vanillin - a quarter teaspoon. l.

Whip the cream until stiff peaks form, gradually increasing the speed. Then add sugar and vanilla and beat at medium speed. A simple, airy and delicious cream is ready to use. Buns filled with butter cream can be served immediately, if desired, brushed with melted chocolate or sprinkled with powdered sugar.

Option one:

water - 200 g;
margarine - 200 gr;
flour - 200 gr;
eggs - 2 units;
salt - a couple of pinches.

Option two:

1 stack flour;
125 g plums. oils;
5 eggs;
1 stack water;
quarter tea l. salt.

Option three (according to GOST):

200 g flour;
100 g plums. oils;
300 g of egg mass (approximately 6 units of the 1st category or 5 units of the 2nd);
180 g of water;
a pinch of salt.

First of all, bring water with butter/margarine and salt to a boil. Pour flour into the boiling liquid and stir quickly - the saucepan should not be on the stove at this moment. The resulting lump is cooled a little so that it becomes warm.

Beat the eggs separately, then gradually pour them into the dough. The mass is constantly ground with a whisk, then you can use a mixer to ensure that there are no lumps in the dough.

Using a tablespoon dipped in water or a pastry sleeve, spread the profiteroles/eclairs. Bake until done - at 190 degrees. within half an hour.

What are your favorite childhood cakes? I am sure that the majority will answer: eclairs! Of course, who doesn't like light, crispy cakes with a delicate cream inside, covered with shiny icing? Yummy, and that’s all!

Eclair - what kind of cake is it, where and when did it appear?

Eclairs are French pastries that have been widely known throughout the world since the late nineteenth century. They are elongated choux pastry pies with light cream inside.

Ideal eclairs should be smooth, even and uniform, with a length of 10 to 14 cm.

Many people do not dare to cook them at home, but prefer to buy ready-made ones in the store. It seems that such a delicious dessert must have a complex, multi-step recipe with a long list of ingredients. But in reality it turns out to be just the opposite.

The ingredients are very affordable and can be found in any refrigerator, and the preparation method is quite simple if you strictly follow the instructions. Believe in yourself and be sure to try cooking. I think the result will exceed all your expectations!

Basic rules for preparing dough for eclairs

Proper eclairs are made only from choux pastry. What is it really? The basic principle is that a mixture of flour, butter and water is “brewed” and then, after cooling slightly, the eggs are added. The result is a sticky, thick dough that does not spread, so to speak, holds its shape.

The increase in dough volume occurs due to the formation of steam inside the eclairs during baking at high temperatures.

Proper cakes do not tear because they are made only from dense, strong dough.

Classic recipe

Ingredients:

water - 250 ml;
butter - 100 g;
flour - 200 g;
eggs – 4 pieces;
salt.

Cooking time: 70 min.

Calorie content per 100 grams: 204 kcal.

Choux pastry recipe for eclairs step by step:

Choux pastry for eclairs: recipe according to GOST step by step

The recipe is designed to make 20 cakes. Please note that water for cooking must be measured in grams, and not, as usual, in milliliters.

Ingredients:

wheat flour – 200 g;
large chicken eggs - 5 pcs. (or 6 pieces of medium size);
butter – 100 g;
pure water – 180 g;
table salt - a pinch.

Cooking time: 1 hour. 10 min.

Calorie content per 100 grams: 210 kcal.

How to cook:

In a saucepan, bring a mixture of diced butter, water and salt to a boil;
Sift the flour thoroughly. It is advisable to do it a couple of times so that the baked goods are airy and fluffy;
Pour the flour into the pan and mix thoroughly with a spoon or spatula;
The dough will begin to brew and stick together into one lump. Let it brew thoroughly, continuing to stir quickly right on the burner;
Transfer to a bowl and let cool;
Beat eggs in a separate container;
Add them gradually to the dough, gently kneading it with a spatula or using a mixer;
Line a baking tray with baking paper;
Using a cooking bag or a regular plastic bag, squeeze the dough onto a baking sheet in the form of sticks about 12 cm long and 18 mm in diameter (you can also in the form of circles, then you will get round eclair balls);
Bake in a preheated oven first for 10 minutes at 220°C, then another 25 minutes at 180°C;
Prepare your favorite cream and fudge, fill and decorate the eclairs according to your own preferences.

How to prepare lean choux pastry for eclairs

If you adhere to a vegetarian diet and exclude animal fats from your diet, then this is not a reason to deny yourself such wonderful and tasty desserts as eclairs.

The following recipe is just for you: it does not contain eggs, milk or butter!

Ingredients:

2 stacks flour;
2 table. spoons of vegetable oil;
1 stack boiling water;
salt.

Cooking time: 65 minutes.

Calorie content per 100 grams: 198 kcal.

How to cook:

Mix the flour with salt, fold it into a mound and make a depression in the middle;
Pour boiling water and vegetable oil into the center of the well;
Stir the dough slightly and leave to cool until warm;
Now you can knead it with your hands until it has a homogeneous consistency, this will take about 10 minutes;
Let the dough rest for 25 minutes;
Knead lightly again for a couple of minutes;
That's it, the lean dough for eclairs is ready, you can make cakes from it and bake them as usual.

How to make choux pastry for eclairs with milk and dry yeast

Choux pastry does not tolerate experiments with the composition and stages of preparation. However, you can try to prepare another time-tested variety of it. Here the water is replaced with milk and dry yeast, and the result is almost better.

Keep in mind when you start baking that milk gives the products a darker color.

Therefore, make sure that the rosy color of the eclairs does not confuse you, and that they are well baked.

Ingredients:

200 g of premium flour;
200 g cow's milk;
4 medium chicken eggs;
70 g plums oils;
10 g dry yeast;
20 ml water;
salt and sugar - a pinch each.

Cooking time: 2 hours.

Calorie content per 100 grams: 285 kcal.

How to cook:

Boil the milk and pour it over the sifted flour;
Beat the resulting mixture with a mixer until smooth;
Melt butter;
Dissolve dry yeast in warm water and mix it with sugar, add to the custard mixture;
Beat the eggs thoroughly until a thick foam forms;
The eggs should be poured a little at a time into the main dough, stirring constantly;
Add salt, add oil and mix again until a viscous state of fatty sour cream;
It is better to let the dough rise for one hour, then shape it into sticks and bake for 30 minutes in a hot oven at 200°C.

How to form and what to bake eclairs from choux pastry

The easiest way to form eclairs is to use a piping bag. You can use a variety of attachments, especially beautiful eclairs are obtained using “round” or “open star” attachments with a diameter of 10-12 mm.

There is a little trick to quickly fill such a bag: you need to place it in a tall glass and straighten the edges. Then the dough will fill it evenly, without voids, and you won’t stain anything.

If you don’t have a cooking bag yet, then you can use a regular plastic bag, cutting off one of its corners to the desired diameter. This method is less convenient, but economical.

Eclairs are placed on a baking sheet covered with cooking paper in a checkerboard pattern, obliquely, diagonally. The preferred length is 10-14 cm. Try to leave enough distance between them, at least 3 cm, because they will increase in size during baking.

To ensure that the eclairs are the same size, you can make some kind of marks on the baking sheet for your convenience using a ruler and flour.

The best filling options for custard cakes: recipes

There are a great variety of fillings and creams for filling eclairs. The most common options are vanilla, coffee and chocolate, the most unusual are caramel, pistachio, coconut. But everyone has the right to choose their favorite, especially since there is plenty to do here!

Eclairs are filled with cream using a pastry syringe.

If you don’t have one, you can simply carefully cut the cake from the edge and spoon in the filling.

Classic custard

Ingredients:

400 ml milk;
150 g plums. oils;
2 table. l. Sahara;
1 ½ table. l. flour;
2 whole eggs and 1 yolk;
1 table. l. powdered sugar.

Cooking time: 40 min.

Calorie content per 100 grams: 215 kcal.

How to cook:

Add sugar to milk, bring to a boil. Check that the granulated sugar is completely dissolved;
Let the resulting mixture cool slightly;
Mix the flour with all the eggs and powdered sugar, add to the sugar-milk mixture;
Put on fire and stir;
Cook until the cream thickens. Make sure that it does not boil;
Cool, add soft butter and beat with a mixer into a fluffy mass;
You can play with the shades of flavor of the cream, adding vanillin, vanilla essence, citrus zest or cocoa powder if desired.

Ingredients:

200 g cottage cheese;
1 stack granulated sugar;
200 ml cream;
1 packet of vanilla sugar.

Cooking time: 20 min.

Calorie content per 100 grams: 112 kcal.

How to cook:

Mix low-fat cottage cheese with granulated sugar well by hand with a fork or spoon, and then beat with a mixer or blender;
Add vanilla sugar and cream, beat thoroughly again;
The delicate and airy cream is ready. Very simple and fast!

How to make chocolate glaze

Glaze applied to eclairs , while it's still warm. It is convenient to spread it with a pastry brush. There is another way: carefully prick the bottom of the cake with a fork and dip the top into the liquid glaze.

By adding butter, the glaze for this recipe becomes smooth and shiny after hardening.

The top of the glaze can be sprinkled with nuts, confectionery powder, caramel, decorated with fresh berries or fruits, mint leaves, and chocolate figures.

Ingredients:

4 table. spoons of milk;
100 g butter;
4 table. spoons of cocoa;
150 g sugar.

Cooking time: 20 min.

Calorie content per 100 grams: 442 kcal.

Recipe step by step:

Mix milk with sugar and cocoa powder in a suitable container;
Put on fire;
When granulated sugar dissolves, add butter;
Cook until thickened, stirring constantly and making sure the glaze does not burn.

And the main advice: cook with love and in a good mood, then you will definitely get an elegant, delicious dessert on the level of the famous French confectioneries!

Another choux pastry recipe is very clearly shown in the following video.