For many, the ability to cook delicious eclairs at home is the pinnacle of culinary craftsmanship, which seems difficult to achieve and difficult. In fact, the process of creating a delicacy is not tricky and not long, and if desired, anyone can cope with it.
How to cook eclairs?
Each recipe of eclairs at home consists of simple and accessible rules, the observance of which implies obtaining the desired result:
- Initially, they prepare the custard batter for dessert.
- Portions of a flour base are set on a baking sheet and baked for the first 20 minutes at 200 degrees and further to a rosy color at 180 degrees.
- For filling, prepare a cream, the recipe of which, you can choose from the variations presented below.
- Cream is filled with baked custard eclairs, using a pastry syringe or sack.
- If desired, the glaze is prepared for eclairs and covers the surface of the products.
Dough for eclairs
To cook dough for eclairs at home , you will need a saucepan, saucepan or cauldron with a thick bottom and walls, as well as a convenient spatula for stirring the mass when brewing. Ready-made dough should be spooned and laid on a parchment leaf, laid on a baking sheet, at a distance from each other, taking into account the increase in billets in the process of baking twice.
Ingredients:
- water - ½ cup;
- margarine or oil - 150 g;
- flour - 1,5 glasses;
- eggs - 4 pieces;
- salt - pinch.
Preparation
- Water podsalivayut, add margarine or butter, give a boil.
- Add all the sifted flour at once, stir the mass with a spoon intensively to homogeneity and remove it from the plate.
- After cooling to a warm state, one egg is kneaded into the dough, each time achieving uniformity.
- The resulting dough is spread on a parchment with a spoon.
- Bake eclairs at home for 20 minutes at 200 degrees, until they are rosy at 180 degrees and allow a little to dry and cool down with the oven off.
Recipe for eclairs with custard
The ideal option for filling products will be a custard for eclairs, the classic recipe of which is set forth below. If desired, you can reduce or increase the amount of butter, and instead of vanilla use for flavor lemon zest, essence or even add a couple of spoons of rum or cognac.
Ingredients:
- dough for eclairs;
- milk - 500 ml;
- egg - 1 piece;
- flour - 2 tbsp. spoons;
- sugar - 150 g;
- Vanilla sugar - 1 packet;
- Butter - 150 g.
Preparation
- Billets are baked from the dough.
- Rub the egg with sugar, pour in the flour, mix and pour in the milk.
- Place the container on the stove and warm it until it thickens and boils.
- Remove the vessel from the plate, interpose the vanilla sugar and cool the mass under the film.
- Add a soft oil and whip the cream until smooth.
Recipe eclairs with protein cream
Along with the custard is not less popular uses a protein cream for eclairs. Products with such a filling are surprisingly soft, light and airy. From such delicacies will be delighted even with discerning gaiters. Before filling eclairs cream should be kept in the refrigerator for about half an hour.
Ingredients:
- dough for eclairs;
- water 100 ml;
- sugar - 1 cup;
- proteins - 3 pcs .;
- Vanillin and citric acid - by pinch.
Preparation
- Bake the billets from the dough.
- From sugar and water, syrup is cooked, achieving a temperature of 120 degrees or a positive sample in water on a soft ball.
- Beat with a pinch of citric acid and vanilla protein until tight peaks.
- Pour a thin trickle of syrup and whip the cream until it cools.
- Fill the eclairs at home with protein mass.
Eclairs with cottage cheese
In this case, the filling for eclairs is prepared from cottage cheese. For a more lush texture, cream is added, the fat content of which should be at least 30%. Before whipping, the product must be well cooled on the shelf of the refrigerator. Blanks for eclairs are made and baked from the classic test on a custard basis.
Ingredients:
- dough for eclairs;
- cottage cheese - 250 g;
- cream - 200 ml;
- powdered sugar - 200 g;
- vanillin.
Preparation
- Initially, bake eclairs from the dough at home.
- Cottage cheese is broken with a blender until the grains disappear.
- Cold cream whisk to a dense consistency, adding at the final stage portions of powder.
- Combine cottage cheese and cream and mix again.
- Fill the blanks with cream and sprinkle powder on top.
Eclairs with condensed milk
The following dessert recipe for true sweet tooth. Cream for eclairs with condensed milk turns sweet, sated and surprisingly tasty. Often, such a variation of the filling is added ground, pre-fried peanuts or walnuts. Less fat filling will be, if a serving of butter is replaced with whipped cream.
Ingredients:
- dough for eclairs;
- boiled condensed milk - 1 can;
- Butter - 200 g.
Preparation
- Bake originally billets from the dough.
- For the cream, the products are removed in advance from the refrigerator.
- Beat a little butter, and then add condensed milk portions.
- Fill the cream with eclairs.
Eclairs with whipped cream
Eclairs with cream at home to cook is not less simple. Having coped with the dough and baking the blanks, it will remain for the small thing - just beat the ingredients for the cream with a mixer. Cream for this must be chosen with a high percentage of fat and cool them well before processing. Vanilla is often used as an aroma, but you can use other additives to choose from.
Ingredients:
- dough for eclairs;
- cream - 500 ml;
- powdered sugar - 150 g;
- vanillin.
Preparation
- Brew the dough on a classic recipe, bake eclairs in the oven.
- Cold cream is pierced by a mixer to a dense texture.
- Sweeten the creamy cream for eclairs with powder, add the vanilla and whisk again.
Chocolate eclairs
The following recipe for filling for eclairs will especially please fans of chocolate baking. The cream is prepared with the addition of melted chocolate, which, if desired, can be replaced with a portion of cocoa powder. It will not be superfluous to have a pinch of vanilla or a bag of vanilla sugar that will give the dessert a delicate aroma and make it taste even brighter.
Ingredients:
- dough for eclairs;
- milk - 250 ml;
- sugar - 80 g;
- starch - 4 tbsp. spoons;
- yolks - 2 pcs.
- chocolate - 100 g;
- vanillin.
Preparation
- Bake the billets from the dough.
- Warm the milk to a boil.
- Yolks are ground with sugar and starch, added with continuous stirring into a saucepan.
- Melt the chocolate, injected into the milk base, stirring.
- Warm the chocolate cream for the eclairs another minute and let it cool.
Eclairs with craquelure
The classic eclair cake can be made more refined and original, having prepared it with an appetizing crusty crust. A simple but troublesome technology for creating a treat is going to take a lot of time and patience, but the result is worth the effort. The contrast between a soft cream, a gentle dough and a crispy top coating produces the most vivid impressions on the tasters.
Ingredients:
- dough for eclairs;
- a cream on a choice;
- butter - 100 g;
- flour and granulated sugar - 120 g;
- vanillin.
Preparation
- Flour flour with butter and sugar, add vanilla.
- Collect the crumbs with your hands in a bowl, put in the refrigerator.
- Roll the lump between two layers of parchment to a thickness of 1 mm and put together with paper in the freezer for 15 minutes.
- Cut the workpiece along with the paper into fragments according to the size of the eclairs and again send it to the freezer.
- On the baking sheet, the dough is squeezed out with a confectioner's bag, the cutlery preforms are placed on top, removing the paper.
- Bake eclairs are traditionally in the oven, allow to cool and fill with cream.