EntranceRecipe for eclairs. Choux pastry for eclairs: a recipe with photos and videos
Choux pastry has French roots, it is called custard because the flour is brewed with a hot oil mixture consisting of water, flour and salt. This dough turns out fresh, because it is prepared completely without sugar. This allows you to make from it not only sweet desserts, but also snack bars, i.e. portioned profiteroles with savory fillings, which is very convenient, for example, for a buffet or banquet table.
By following exactly the recipe, the proportions of the products used and the temperature with the baking conditions, you can get excellent products that turn out to be hollow inside to stuff them. different stuffing or cream. AT Soviet time for choux pastry GOST standards were established, these standards are considered to be a classic recipe by which you can bake excellent profiteroles or eclairs.
So, to prepare custard dough for eclairs and profiteroles, you will need simple products.
The recipe uses 300 grams of chicken eggs. If approximately, then these are 5 eggs of medium size. Eggs are added at the end one at a time, and at this stage it is very important to monitor the consistency of the dough, it should not be either liquid or steep.
Sift into a bowl right amount flour.
In a small saucepan combine water, butter and salt. Let's put it on fire.
We will heat so that the butter melts and the mixture boils.
Pour all the flour into the boiling mixture at once and immediately begin to quickly mix with a spatula, brewing the flour in a hot mixture.
Without removing from the fire, actively interfere.
As soon as the mass begins to gather into a ball and lag behind the walls, and a light white coating appears on the bottom of the saucepan, our dough is ready, it can be removed from the heat.
We shift the dough into another bowl and lower it into any dish with a very cold water to let the dough cool down.
Once the dough is at a pleasantly warm temperature, about 40 degrees, eggs can be added to it. To do this, they can be mixed to homogeneous mass and add to the dough in several steps, mixing the dough with each serving of eggs.
As a result, the dough should have the correct consistency. It may happen that you do not have to add all the egg mixture so that the dough is not watery. This is very important, because if you add all the eggs at once and there are a lot of them, then it will not be possible to add flour to this dough, so be sure to add the eggs in parts and especially carefully the last portion! Ready-made choux pastry for eclairs and profiteroles will fall from the shoulder blade in a whole piece, it should not pour in any case, it will also spread.
Fill a piping bag fitted with a round nozzle with the dough. It is convenient to deposit dough for small profiteroles with such a nozzle.
We deposit in small portions in the form of balls on parchment or a silicone mat.
These products should be baked with steam, even though I have a convection oven, I still drip water on the mat between future profiteroles.
We preheat the oven to 220 degrees, put a baking sheet with profiteroles in it and bake for 10 minutes, then lower the temperature to 180 degrees and bake for another 20-25 minutes, until a light golden color.
We take out the finished profiteroles and transfer them to the board so that they cool down. That's how hollow inside they should turn out. For sweet cakes, we make a small hole in the cooled profiteroles and through it we fill them with custard or butter cream, and for snacks they can be cut in half, put the filling in the bottom of the profiterole and cover with a lid.
By the way, baked blanks can even be frozen in a bag in the freezer, and if necessary, get it, defrost it, warm it up a little in the oven and fill it with any filling, which is very convenient!
"Eclairs", if translated into Russian from French, means "lightning". Perhaps there is an explanation for this in the fact that the cakes were sorted from a tray at the speed of light.
By classic recipe Choux pastry eclairs are elongated cakes with a filling inside. The decoration is chocolate glaze or sugar pudding.
Cooking rules:
- eggs - the main ingredient should be as fresh as possible and room temperature;
- the dough requires long mixing, use a mixer or blender;
- at the base it is necessary - butter, replacing with margarine can lead to not “raising” the dough;
- the consistency of the dough is thick sour cream.
You will need:
- 100g butter;
- 200g wheat flour;
- 200ml warm water;
- 4 chicken eggs;
- a pinch of salt.
Recipe with photo step by step
Cooking method
Cooking choux pastry for eclairs recipe step by step. First you need to melt the butter. Put the plate in the microwave 30 seconds, or melt in a water bath. Then add water and season with salt. We mix. Pour into a large saucepan.
We put on fire and begin to “brew” the dough, gradually adding flour. Stir quickly with a wooden spoon until smooth. Stir without interruption, keeping on fire for about 1 minute. Remove the boiled dough from the fire. Let cool 5-10 minutes.
Attention: If you start adding eggs right away, they will curdle.
When the mass has cooled down a bit, enter 1 chicken egg, stirring constantly. We pass from manual kneading to whipping with a mixer. The consistency should be similar to thick sour cream.
Line a baking sheet with parchment paper or foil. Lubricate vegetable oil. Turn on the oven at 200 degrees. We shift the dough into a pastry syringe with a wide nozzle. Squeeze out onto a baking sheet.
Advice: if you do not have a pastry syringe, take a regular tablespoon. Enough 2 tbsp. test for 1 cake.
The distance between eclairs must be at least 2-3cm. Cake length 10-15cm. Pechem 10 minutes at 220 degrees and 25 minutes at 170 degrees. We take it out of the oven. Let's cool down.
Eclairs are ready. Now you know how to make choux pastry for cakes according to the classic recipe.
Attention: you can find a recipe for eclairs without eggs on the Internet, but in almost all of them the cakes do not rise. So is it worth translating products?
Custard + shortbread = eclairs
This option is considered the most suitable for a holiday and beautiful. The cakes combine shortbread and choux pastry. As a result, you get airy desserts with a crispy crust. Compared to the classic version, this one is more laborious.
For choux pastry you will need:
- 4 eggs;
- 120g flour;
- 80g butter;
- 100g fresh milk;
- a pinch of salt.
On the shortbread dough you will need:
- 125g granulated sugar;
- 125g wheat flour;
- 100g butter;
- a pinch of salt.
Cooking method
- Let's make shortbread dough. Mix room temperature butter with granulated sugar, wheat flour and salt. You should have a crumb of dough. We form a ball. Wrapping cling film one side. Roll out into a pancake wide 10-15cm. Cover with cling film. Place in refrigerator for 1h. We get it. Cut into strips of 2 cm. Wrap each with cling film. We put in the refrigerator.
- Preheat the oven at 180 degrees.
- Let's prepare the dough. Put the butter with milk in a small saucepan and add a little salt. Bring to a boil in a water bath. When the liquid boils, we begin to pour in the flour, stirring vigorously. Mix until smooth. We remove from the fire. In the cooled mass, we introduce eggs one at a time.
- Fill a pastry bag. We cover the baking sheet with baking paper. Squeeze oblong cakes through the bag. Put a strip on each shortcrust pastry. Pechem 10 minutes. Then open the oven for a couple of mm, release the steam. We bake another half an hour in this way.
You should get delicious dry cakes with a golden crust. We proceed to filling them with cream. Enjoy your meal.
How to cook custard dough for eclairs in milk
With the filling for cakes, you can experiment as you like: custard, cottage cheese, condensed milk, etc., unlike dough. Choux pastry does not imply assumptions and changes. The only option is to replace water with milk. In this case, yeast must be added.
You will need:
- 200 ml fresh milk;
- 4 eggs;
- 65 ml vegetable oil;
- 10g yeast (dry);
- 200g wheat flour;
- a pinch of salt;
- a pinch of sugar.
Cooking method 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, oil 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. Even a novice cook can make it. Important condition good custard dough - when baking, in no case should the oven door be opened. 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. 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. We pour two hundred grams of white wheat flour there. 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. 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. 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. 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 a freezer in an airtight package. 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. Classic eclairs contain custard in their delicate cavity. 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 you get very tasty 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. 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. Can decorate the surface of products coconut flakes, meringue or jelly. 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). Beat all these ingredients until a 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. Very tasty! Hi guys! Who doesn't love eclairs? I don't think there are any fools. Everyone loves these ingenious custard cakes with a thin shell, air cream and chocolate icing. AT classic version french eclairs filling up custard. And I'm still trying to remember what we sold those iconic custards with: I think they were mostly Charlotte buttercream, right? But I remember for sure that I always had this filling too much and too fat. Most of all I liked the shell itself. I’ll say even more, now I’m more than happy to “clean up” pacifiers immediately from the baking sheet than ready-made eclairs with filling. Therefore, today I will offer you to prepare a modernized and lightweight version of eclairs: with mascarpone, cream and strawberries. It tastes very similar to those Soviet custards, but these are much lighter and more airy. But the filling is a matter of taste, of course. The main thing is we let's look at it in great detail how to prepare the perfect choux pastry for eclairs, and also learn all the nuances of baking and filling eclairs. In general, today's article is a gem! Here the whole process of making eclairs is brought together from A to Z: starting with choux pastry and ending with two main types of coating. Meanwhile, I will give you as many as 3 toppings to choose from. Now eclairs, along with, are experiencing their second youth. All the confectioners of the world compete like crazy for the smoothest, most hollow and most original eclairs. How and with what they are just not decorated now. Here is the smallest part of the examples from the confectioner Tal Spiegel, obsessed with desserts and shoes: So where to start? First, let's write down the list of ingredients for the choux pastry. Despite its sophistication and genius, the composition of choux pastry for eclairs is incredibly simple and short. In the meantime, the eclairs are cooling down, I will tell you about the mascarpone cream and give you a couple more recipes for my favorite eclair fillings. additionally: Be careful not to over-whip the cream, otherwise it will separate. Stop the mixer periodically and look at the consistency: if the cream holds its shape and does not fall off, then the whipped cream is ready. Do not stir too long or the cream may curdle. If you don't want to mess around with piping bags, you can just make custard "sandwiches," as my husband says. To do this, cut the eclairs along approximately to the middle and fill the cakes with cream with a regular spoon. optional (for more airy cream): Modern eclairs are often prepared with chocolate cream. Let's cook it too. Whipped cream can also be mixed into chocolate cream, as in the previous recipe. It is with this cream that the eclair is filled in the next photo. Previously, we prepared icing for eclairs from ordinary sugar fudge with cocoa. This was spectacular. When bitten off, the icing crunched slightly and had a unique grainy structure. I really liked her. But we will not cook lipstick. With such a wide selection of quality chocolate, it is no longer relevant. We will prepare the simplest glaze of cream and chocolate. As you can see, this time I have eclairs without icing. I garnished them on top with the same mascarpone cream as inside, added strawberry slices and caramelized nuts. It turned out incredibly tasty. And finally, so that you are already fully warned and armed, I will give you another, now fashionable, eclair coating recipe, called craquelin. It is widely used by confectioners all over the world. It cooks quickly, looks spectacular, and you can always have a spare in the freezer. So, the recipe. These eclairs no longer need to be glazed, they are amazing in and of themselves. For chocolate craquelin subtract 20 gr. flour and replace them with 20 gr. cocoa. And adding food coloring, you can get even more interesting results)) I leave on this. Cook eclairs and don't forget to share your impressions in the comments. Thanks to all! Good luck, love and patience. 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: For cream: For light frosting: For dark frosting: Homemade eclairs with custard and delicate icing are ready! Happy tea!Dough for eclairs at home: preliminary steps
Steaming
batch
planting
Semifinished
Cooking stuffing
Serving
Julia Vysotskaya: eclairs from a culinary star
Choux pastry recipe
Required products:
Cooking method:
3 cream recipes for eclairs
Cream with mascarpone
Take these products:
Recipe:
vanilla custard
For him we need:
Chocolate custard for eclairs
Ingredients:
Cooking:
glaze recipe
For the glaze, prepare:
Cooking:
Craquelin for covering eclairs
Required products:
