Eclairs - 10 homemade recipes

The classic recipe for eclairs at home

A properly prepared dough is half the battle when it comes to making eclairs. Despite the fact that the dough is kneaded in a hot mode, the finished mass should turn out to be completely smooth and homogeneous. The second half of success depends on the baking conditions. The oven heating must be uniform and constant. This means that in no case should you open the oven door while baking eclairs - the dough will settle and nothing will work out.

Cooking time: 50 min.

Cooking time: 20 min.

Servings: 6.

• 
  Pour water in the specified amount into a saucepan or a wide saucepan with a thick bottom. Put butter and a pinch of salt in it. We put the dishes on the stove and heat with stirring until the water starts to boil and the butter melts completely.
• 
  Pour the pre-sifted flour into boiling water with butter. In this case, the resulting thickening mass in the pan must be actively and continuously stirred with a spoon or spatula, avoiding the formation of lumps. You can also use a mixer for mixing - this will facilitate manual work, since the mass will form quite dense.
• 
  When all the flour has been introduced, the choux dough will be thick and shaped. With continuous stirring, heat it on the stove for another two to three minutes. Then remove the pan from the stove and let the mass cool down to about sixty degrees.
• 
  It is now the turn of adding eggs. We do this strictly one at a time in order to have time to mix the eggs with the hot dough before the protein begins to curl. Work intensively with a spoon or spatula and gradually add all the eggs. The finished dough will be homogeneous and viscous - it should be so.
• 
  We transfer the resulting dough into a pastry bag with a toothed nozzle. If this is not the case, we use a plastic bag with a cut corner - in this case, the finished eclairs will be with a smooth surface.
• 
  Cover the baking sheet with oiled parchment. We plant oblong eclairs of the desired length on it. We leave enough space between the pieces - the dough increases significantly in volume when baking.
• 
  Preheat the oven to a temperature of 180 degrees. Set the baking sheet with the deposited eclairs to the middle level and bake them for thirty to thirty-five minutes. In the process, we do not open the door, but we evaluate the degree of readiness of the cakes visually through the glass. Finished eclairs should grow well and brown on all sides. When the time for baking the eclairs has expired, turn off the oven and let the products stand in it for another five minutes. Then we take out the pastries and transfer them from the baking sheet to a plate for cooling. We cut the cooled eclairs along and fill the inner space with boiled condensed milk.

Bon Appetit!

How to make homemade custard eclairs

Juicy custard goes well with delicate porous eclairs.It successfully emphasizes their weightless texture and provides a delicate sweetness. To make the eclairs airy and holding a volumetric shape, we strictly follow the dough preparation process described in the recipe. During baking, do not open the oven under any circumstances, otherwise the cakes will settle. And to make a delicious custard, be sure to use a hand whisk or mixer so that the mass is perfectly homogeneous.

Cooking time: 1 hour 10 minutes.

Cooking time: 40 min.

Servings: 6.

Ingredients:

• Butter for dough - 100 gr.
• Flour for dough - 1 tbsp.
• Water - 1 tbsp.
• A pinch of salt.
• Eggs for dough - 4 pcs.
• Milk for cream - 1 tbsp.
• Cream butter - 150 gr.
• Granulated sugar - 100 gr.
• Flour for cream - 3 tbsp.
• Vanilla sugar - 2 tsp

Cooking process:

1. To prepare the dough, we use a voluminous saucepan or a saucepan with a thick bottom. Pour water into it, put the specified amount of butter and a pinch of salt. We put the container on the stove and heat the contents to a boil. Stir until the butter melts completely.
2. Pour all the previously sifted flour into the boiling liquid at once. We stir vigorously so that the mass mixes quickly and there is no lump formation. You can use a mixer at this stage - this will facilitate the work. The dough will form into a lump - continue to hold it on the stove, stirring all the time. We warm up the mass for two to three minutes, after which we remove it from the stove and let it cool slightly for five to seven minutes.
3. Add eggs one at a time to the still hot custard mass. After each addition, quickly and thoroughly knead the dough so that the protein does not have time to curdle. Thus, we introduce all the eggs.
4. The finished dough should be viscous, stringy. After kneading, let it cool a little more so as not to melt the pastry bag.
5. Now we transfer the dough into a pastry bag with a toothed nozzle. Alternatively, you can use a regular plastic bag with a cut corner.
6. Cover the baking sheet with oiled parchment and place elongated eclairs of any length. There should be a certain distance between the cakes, as the dough doubles when baked.
7. Preheat the oven to a temperature of 180 degrees in advance. We put a baking sheet with eclairs in an already hot oven on a medium level and bake for thirty to thirty-five minutes. The cakes should grow well, brown and form voids inside. After baking, remove them from the baking sheet and transfer to the wire rack to cool.
8. We also use a saucepan or small saucepan to make the custard. We put milk, granulated sugar, vanilla sugar and flour in the specified amount into it.
9. Break the egg into the mixture.
10. Mix everything together with a mixer and beat at high speed for one minute to completely break all the lumps. We put the pan on the stove and, with continuous stirring, heat the mixture until it thickens. You cannot bring to a boil, you just need to achieve thickening. When the cream is hot and thick, remove it from the stove and add the butter. Stir with a whisk until it is completely dissolved. Cool the finished cream, cover with cling film in contact and place in the refrigerator for an hour.
11. We transfer the cream into a culinary syringe or a bag with a narrow nozzle. In the cooled eclairs, from the bottom or from the side, we make a couple of punctures from different sides and inject the cream. Alternatively, you can simply cut the cakes from the side, open them slightly and fill with cream using a teaspoon.

Bon Appetit!

A simple and delicious recipe for making eclairs with condensed milk

Eclairs with condensed milk are always a welcome dessert for coffee or tea. They are airy, light and just go well with the moist and sweet filling. These gourmet baked goods can be made at home - it takes a little skill and time, but the result is definitely worth it.In this recipe, the cooking process is described in detail and accompanied by visual step-by-step photos, so that every lover of cakes can cook them on their own in their kitchen.

Cooking time: 1 hour 10 minutes.

Cooking time: 25 min.

Servings: 6.

Ingredients:

• Milk - 200 ml.
• Butter - 100 gr.
• Flour - 150 gr.
• Eggs - 4 pcs.
• A pinch of salt.
• Boiled condensed milk - 1 can.
• Cream butter - 100 gr.
• Curd cheese - 130 gr.
• Granulated sugar - 1 tablespoon

Cooking process:

1. We prepare products for making dough. Sift the flour to provide it with additional air. We take the eggs out of the refrigerator so that they reach room temperature.
2. To prepare the dough, use a saucepan or a saucepan with a thick bottom. Pour milk into it, add the specified amount of butter, sugar and a pinch of salt. We put the container on the stove and heat the contents to a boil. Stir until the butter melts completely.
3. While the milk and butter heats up, break the eggs into a separate container. Shake them with a fork or whisk to achieve uniformity.
4. When the milk boils, pour all the sifted flour into it at once and stir vigorously with a whisk to get a thick mass without lumps.
5. We continue to keep the dough on the stove. It should thicken noticeably and form into a ball. We replace the whisk with a spatula and continue to stir the mass. We dry it for another two or three minutes and remove it from the stove.
6. We transfer the choux pastry from a hot saucepan to a bowl - this will cool slightly. We leave for five minutes.
7. Pour the beaten eggs into the custard flour mass in small portions. after each addition, knead well to completely introduce the eggs into the dough.
8. You can connect a mixer with attachments for kneading the dough - this will greatly facilitate the work and shorten the cooking time.
9. Knead the finished dough until it is completely homogeneous - it should turn out to be viscous and viscous.
10. We transfer the cooked choux pastry into a culinary bag with an asterisk attachment. We cover oiled parchment on a baking sheet and place elongated eclairs on it. This can be simple deposition in one line or a zigzag layout to obtain a complex pattern on the surface of the cakes. Do not forget that there should be a couple of centimeters of distance between the eclairs, since the dough grows well when baking.
11. Alternatively, instead of oblong eclairs, you can also form drip round cakes, all with the same star attachment. Preheat the oven to a temperature of 185 degrees. We put a baking sheet with eclairs in an already hot oven on a medium level and bake for thirty to thirty-five minutes. The workpieces should grow noticeably, become ruddy-golden and form voids inside. After baking, remove them from the baking sheet and transfer to the wire rack to cool.
12. To prepare the cream, put the softened butter in a bowl and begin to beat it with a mixer at high speed. You should get a creamy air mass - beat for this for at least four to five minutes.
13. Add one or two tablespoons of boiled condensed milk to the butter, whisk until completely homogeneous after each addition. Thus, we introduce all the condensed milk.
14. The next step is to add curd cheese - this will add tenderness and melting texture to the finished cream.
15. Mix the cheese with condensed milk with a spatula until you get a homogeneous soft cream.
16. To fill eclairs with filling, it is convenient to use the same culinary bag or syringe with a narrow long nozzle.
17. We cut the cooled eclairs on one side and open them, as in the photo. Fill with cream from a bag, syringe or just a teaspoon. Cover with an incised lid.
18. Put the finished stuffed cakes on a serving dish and serve.

Bon Appetit!

Delicate eclairs with cottage cheese cream in the oven

As an alternative to custard and condensed milk, we suggest filling eclairs with curd filler. For this purpose, we recommend using a soft, pasty curd with a fat percentage in the range of 5% -9%. Such a product will give the desired homogeneous consistency and delicate creamy taste. So that the cream keeps its shape well and does not flow out of the cake, we stabilize it with gelatin. It is very convenient to fill eclairs with a mass that has not yet fully set - it penetrates well into all the voids of the workpiece. And after hardening, the filling stays perfectly in the dessert - it is convenient to bite the cake and it is nice to see that the cream fills the entire area of ​​the eclair.

Cooking time: 1 hour 25 minutes.

Cooking time: 35 min.

Servings: 6.

Ingredients:

• Milk for dough - 125 gr.
• Water - 125 gr.
• Butter for dough - 100 gr.
• A pinch of salt.
• Flour - 100 gr.
• Eggs - 4 pcs.
• Cottage cheese - 250 gr.
• Cream milk - 200 gr.
• Condensed milk - 2 tablespoons
• Instant gelatin - 30 gr.
• Powdered sugar - 3 tablespoons
• Vanillin - 1 tsp
• Butter - 30 gr.
• Chocolate - 100 gr.
• Cream - 5-6 tablespoons

Cooking process:

1. To prepare the dough, we use a voluminous saucepan or a saucepan with a thick bottom. We put water, milk in it, put the indicated amount of butter and a pinch of salt. We put the container on the stove and heat the contents to a boil. Stir so that the butter melts completely and is evenly distributed throughout the liquid.
2. Pour all the previously sifted flour into the boiling liquid at once. Stir vigorously so that the mass mixes quickly and forms into one large lump. Continue to keep the dough on the stove, stirring all the time. We warm up the mass for two or three minutes, after which we remove it from the stove and let it cool slightly.
3. While the custard flour mass is cooling down, break the eggs into a separate container. Shake them with a fork or whisk to achieve uniformity.
4. Pour the beaten eggs into the custard flour mass in small portions. after each addition, knead well to completely introduce the eggs into the dough. The finished mass should be homogeneous, viscous, viscous.
5. We transfer the cooked choux pastry to a culinary bag with a round nozzle. We cover oiled parchment on a baking sheet and place elongated eclairs on it. This can be simple layering or layering for volume and larger cakes. Do not forget that there should be a few centimeters of distance between the eclairs, since the dough grows well when baking.
6. To create a pattern on the surface of the eclairs, you can walk with a fork along the tops, leaving embossed stripes.
7. Preheat the oven to a temperature of 200 degrees. We put a baking sheet with eclairs in an already hot oven on a medium level and bake for fifteen to twenty minutes. During baking, in no case open the oven door so that the dough does not settle. The cakes should grow noticeably, become rosy-golden and form voids inside. When the baking time has expired, open the oven slightly, release hot steam and let the eclairs stand in this position for five to seven minutes. Then we take them out, remove from the baking sheet and transfer to the wire rack to cool completely.
8. To prepare the cream, immediately soak the gelatin in half of the specified amount of milk. Leave it for ten to fifteen minutes to swell. At this time, we prepare the bulk: in a bowl, mix the pasty cottage cheese, the remaining milk, condensed milk, soft butter, vanillin and powdered sugar. Beat everything together with a mixer until smooth. Heat gelatin soaked in milk on the stove with continuous stirring. As soon as the liquid becomes homogeneous and all the granules dissolve, remove the gelatin from the stove and pour it in a thin stream into the curd cream. Beat again with a mixer until completely mixed and put the cream in the refrigerator for ten minutes. Then we take out the mass, interrupt it with an immersion blender and transfer it to a pastry bag with a narrow nozzle.
9. In cooled eclairs, we make punctures from the bottom area. Fill them with curd cream through the punctures.
10. To prepare the glaze, break the chocolate into small pieces and fill it with hot cream. Stir until the chocolate dissolves. If necessary, heat the mass in order to achieve faster and better dissolution. We quickly dip the tops of the eclairs into the glaze or apply it to the surface of the cakes with a spoon. Let the chocolate coating freeze - at this time the cream inside will also set. Place the eclairs on a serving dish and serve.

Bon Appetit!

A simple and delicious recipe for eclairs with whipped cream

This fluffy cake of French origin is known all over the world and is loved by many. Blush on the outside and almost empty on the inside, it is simply made to be filled with various creams. It is important that the filler is able to hold its shape and does not spread, and also not be too wet and heavy. In this regard, whipped cream is ideal for filling eclairs. They fill the voids of the eclairs with a delicate sweet cloud and provide a delicate creamy sweetness to these exquisite baked goods. In order for the cream to whip into a stable foam, its fat content should not be less than 30-33%.

Cooking time: 1 hour 10 minutes.

Cooking time: 35 min.

Servings - 6.

Ingredients:

• Flour - 130 gr.
• Water - 200 ml.
• Butter - 100 gr.
• A pinch of salt.
• Eggs - 3 pcs.
• Cream 30-33% - 200 ml.
• Powdered sugar for cream - 5 tablespoons
• Powdered sugar for sprinkling - 2 tbsp.

Cooking process:

1. It is convenient to use a large saucepan or a heavy-bottomed saucepan for making the dough. Pour water into it, put the specified amount of butter and a pinch of salt. Place the pot on the stove and heat the contents to a boil. Stir so that the butter melts completely and more or less mixes with the water.
2. Pour all the flour into the boiling liquid at once, sifting it first. Stir vigorously to quickly form a thick custard mass. You can use a mixer at this stage - this will facilitate the work. The dough will form into a lump - continue to hold it on the stove, stirring all the time. We warm up the mass for two to three minutes, after which we remove it from the stove and let it cool slightly.
3. Add eggs one at a time to the still hot custard mass. After each addition, quickly and thoroughly knead the dough so that the protein does not have time to curdle. Thus, we introduce all the eggs.
4. The finished dough should be thick, viscous, and viscous. We transfer it to a pastry bag with a toothed nozzle. Alternatively, you can use a regular plastic bag with a cut corner. Cover the baking sheet with oiled parchment and place drip eclairs. In general, eclairs can have any shape, in this case we offer a rounded one for the convenience of filling with whipped cream. We leave a certain distance between the cakes, since the dough increases at least twice during baking.
5. Preheat the oven to a temperature of 200 degrees in advance. We put a baking sheet with eclairs in an already hot oven on a medium level and bake for fifteen to twenty minutes. The cakes should grow well, brown and form voids inside. After baking, we do not immediately take out the cakes, but leave them with the oven turned off for ten minutes. Then we take out the eclairs and put them on a wire rack to cool down.
6. Whisk well-chilled cream with a mixer at high speed. When the foam begins to form, add powdered sugar and continue to beat for another couple of minutes. As soon as the mass becomes thick and compacted, we stop working so as not to interrupt the delicate product.
7. We cut the cooled eclairs with a knife on the side. Open the blanks and fill them with whipped cream with a teaspoon.
8. Place the stuffed eclairs on a serving plate and serve with tea or coffee. For decoration, you can sprinkle the surface of the cakes with powdered sugar through a strainer.

Bon Appetit!

How to make chocolate cream eclairs at home

Delicate eclairs with chocolate cream will appeal to both chocolatiers and less "profile" sweet tooths. These exquisite cakes are perfect for dessert after a hearty festive dinner - they are light and airy, although, of course, do not forget that the composition of the pastries is still quite high-calorie. In order to favorably set off the chocolate filling and add more juiciness to the eclairs, we suggest covering their surface with caramel glaze. This significantly changes both the visual perception of the dessert and its overall flavor composition. More moisture, saturation appears, the gamut of taste shades expands.

Cooking time: 1 hour 15 minutes.

Cooking time: 35 min.

Servings - 4.

Ingredients:

• Flour - 180 gr.
• Water - 250 ml.
• Granulated sugar for dough - 1 tsp
• Salt - ½ tsp
• Butter for dough - 100 gr.
• Eggs - 4 pcs.
• Cream milk - 250 gr.
• Cream 30-33% for cream - 190 gr.
• Cream 30-33% for whipping - 200 gr.
• Egg yolks - 4 pcs.
• Potato starch - 20 gr.
• Cocoa powder - ½ tsp
• Granulated sugar for cream - 100 gr.
• Cream butter - 70 gr.
• Dark chocolate - 50 gr.
• Vanillin - a pinch.
• Granulated sugar for glaze - 90 gr.
• Glaze honey - 10 gr.
• Cream 20% for glaze - 140 gr.
• Gelatin - 4 gr.
• Glaze water - 15 gr.
• Almond petals - for decoration.

Cooking process:

1. It is convenient to cook the dough in a saucepan or saucepan with a thick bottom. We put water in it, put the specified amount of butter, granulated sugar and a pinch of salt. Place the pot on the stove and heat the contents to a boil while stirring. Pour the sifted flour into the boiling liquid. Stir vigorously to quickly form a thick custard mass. We warm it up for two or three minutes, then remove it from the stove and let it cool slightly. Then add eggs one at a time. After each addition, quickly and thoroughly knead the dough. Thus, we introduce all the eggs. The finished dough should be thick, viscous, and viscous.
2. We transfer it to a pastry bag with a round nozzle. Alternatively, you can also use a regular plastic bag with a cut corner. We cover the baking sheet with oiled parchment and place the oblong eclairs at a distance of a couple of centimeters from each other - the dough increases at least twice during baking.
3. Preheat the oven to a temperature of 180 degrees. We put a baking sheet with eclairs in an already hot oven on the middle level and bake for twenty five to thirty minutes. The cakes should grow well, brown and form voids inside. After baking, we do not immediately take out the cakes, but leave them with the oven turned off for five minutes. Then we take out the eclairs and put them on a wire rack to cool down.
4. To prepare the cream in a saucepan or heat-resistant bowl, grind the yolks with granulated sugar. Add starch, vanillin and cocoa. Knead thoroughly until smooth. In a separate container, mix milk with cream and bring them to a hot state. Pour the hot mixture into the yolk mass with cocoa in a thin stream, stirring continuously. Then we put the resulting mass on the stove and heat until it thickens. Do not bring it to a boil. As soon as the cream thickens noticeably, remove it from the stove. Immediately after that, add the butter cut into pieces and the chocolate grated on a coarse grater. Stir until the ingredients are melted and completely mixed into the creamy mass. Let the resulting cream cool.
5. Place the cooled whipping cream in a bowl. Beat them with a mixer at high speed until a thick foam is obtained. Then add the whipped cream to the cooled custard. Mix gently.
6. To prepare the glaze, immediately soak the gelatin in a tablespoon of cold water. Place the specified amount of granulated sugar and honey in a clean, dry frying pan. Heat the ingredients on the stove with constant stirring until beige.Then pour in the heated cream in a thin stream, stirring continuously. Remove the mass from the stove and let it cool. Heat the soaked gelatin on the stove to a liquid homogeneous state and pour it in a thin stream into the cooled caramel mass. Mix vigorously and leave at room temperature for ten to fifteen minutes. The glaze will thicken a little.
7. The cooled chocolate cream is placed in a pastry bag or syringe with a narrow nozzle. In the eclairs, we make punctures on the side and fill the inner voids with cream through them. Then we dip the stuffed cakes in caramel glaze (only the top part) and immediately sprinkle with almond petals.

Bon Appetit!

Step-by-step recipe for making eclairs with protein cream

These eclairs just melt in your mouth. When baking, tender dough grows into an airy "pocket": a golden brown crust forms on the surface, and a void is formed inside. This "behavior" of choux pastry simply obliges you to use the filling after baking. In this case, it is a protein cream. It perfectly complements porous unleavened dough with its delicate sweetness and airy texture. For decoration, we recommend sprinkling the cakes with a delicate haze of powdered sugar - this will emphasize the weightlessness of the dessert and add sweetness.

Cooking time: 1 hour 10 minutes.

Cooking time: 35 min.

Servings - 6.

Ingredients:

• Dough water - 250 ml.
• Flour - 180 gr.
• Dough salt - ½ tsp.
• Butter - 100 gr.
• Eggs - 4 pcs.
• Egg whites - 2 pcs.
• Granulated sugar - 160 gr.
• Water for the cream - 40 ml.
• Salt for the cream - a pinch.
• Vanillin - a pinch.
• Lemon juice - 1 tablespoon
• Powdered sugar - for decoration.

Cooking process:

1. To prepare the dough, we use a saucepan or a saucepan with a thick bottom. We put water in it, put the indicated amount of butter and a pinch of salt. We put the container on the stove and heat the contents to a boil. Stir until the butter melts completely.
2. We remove the container from the stove and immediately add all the flour that was previously sifted. Stir vigorously with a spoon or spatula so that the mass mixes quickly and there is no formation of individual lumps.
3. Add eggs to the hot custard mass one by one. After each addition, quickly and thoroughly knead the dough so that the protein does not have time to curdle. Thus, we introduce all the eggs. The finished dough should be viscous, stringy. After kneading, let it cool a little more so as not to melt the pastry bag.
4. Now we transfer the dough into a pastry bag with a toothed nozzle. Alternatively, you can use a regular plastic bag with a cut off corner, as in the photo.
5. Preheat the oven in advance to a temperature of 180 degrees. We cover the baking sheet with oiled parchment and place the oblong eclairs on it at a distance from each other. When baking, the dough will increase significantly in volume.
6. On the surface of the blanks, we go through the teeth of the fork to create a relief pattern on the cakes. We put a baking sheet with eclairs in an already hot oven on a medium level and bake for thirty-five to forty minutes. The cakes should grow well, brown and form voids inside. After baking, we do not immediately take out the cakes, but leave them with the oven turned off and the door ajar for five minutes. Then we take out the eclairs and put them on a wire rack to cool down.
7. While the blanks are cooling down, prepare the cream. In a saucepan or saucepan, mix the specified amount of granulated sugar and water. Simmer the syrup over low heat for about ten minutes. When the syrup thickens and large bubbles begin to form on the surface, you're done.
8. We place the whites in a bowl for beating, add a pinch of salt and start working with a mixer at high speed. When the foam becomes fluffy, dense and holding its shape, pour hot sugar syrup into it in a thin stream. Do not stop whipping while adding syrup. After the introduction of the entire volume of the sugar liquid, pour in the lemon juice and continue to beat for another two to three minutes.
9. Cool the eclairs completely after baking.
10. We cut each blank from the side, as in the photo.
11. Using a teaspoon, fill the eclairs with the prepared cream.
12. Transfer the filled cakes to a serving dish and sprinkle them with powdered sugar through a strainer.
13. An ideal addition to airy cakes is a cup of tea or coffee.

Bon Appetit!

Delicate and delicious eclairs with butter cream

Eclairs with butter cream are still remembered from Soviet times. With all the variety of these cakes, nowadays, sometimes you want to feel the same taste. It is these eclairs that we propose to cook according to this recipe. Choux pastry is a classic, giving after baking traditional airy eclairs with a golden brown crust. Cream - based on butter with the addition of condensed milk. The latter adds the desired sweetness, dilutes the fat content of the oil and emphasizes the rich creamy taste.

Cooking time: 1 hour 15 minutes.

Cooking time: 35 min.

Servings - 6.

Ingredients:

• Dough water - 240 ml.
• Dough milk - 120 ml.
• Butter for dough - 90 gr.
• Flour - 140 gr.
• Eggs - 4 pcs.
• A pinch of salt.
• Condensed milk - 200 gr.
• Cream butter - 180 gr.
• Egg white for glaze - 1 pc.
• Icing sugar powder - 250 gr.

Cooking process:

1. We turn on the oven and heat it up to a temperature of 220 degrees. We immediately cover the baking sheet with oiled parchment. Cut the butter for the dough into pieces. And leave a portion of the butter for the cream at room temperature to soften.
2. Put water, milk, a pinch of salt and the specified amount of butter in a saucepan. We put the container on the stove and heat the contents to a boil. Stir until the butter melts completely. We remove the container from the stove and immediately add all the flour that was previously sifted. Stir vigorously with a spoon or spatula so that the mass mixes quickly and there is no formation of individual lumps. Then we return the stewpan with the flour mass to the stove and dry it for another two or three minutes, not forgetting to stir all the time.
3. Remove the dough from the stove and add eggs to it one by one. After each addition, quickly and thoroughly knead the dough so that the protein does not have time to curdle. Thus, we introduce all the eggs. The finished dough should be viscous, stringy. After kneading, let it cool a little more so as not to melt the pastry bag.
4. We transfer the cooked choux pastry to a culinary bag with a round nozzle. Place elongated eclairs on a baking sheet with parchment. Do not forget that there should be a few centimeters of distance between the eclairs, since the dough grows well when baking. We put a baking sheet with eclairs in an already hot oven on a medium level and bake for fifteen minutes at a predetermined temperature of 220 degrees. Then lower the temperature to 190 degrees and continue baking for another seven to ten minutes. During baking, in no case open the oven door so that the dough does not settle. The cakes should grow noticeably, become rosy-golden and form voids inside. Then we take them out, remove from the baking sheet and transfer to the wire rack to cool completely.
5. To prepare the cream, place the softened butter in a bowl and beat it with a mixer at high speed until fluffy. Then pour in the condensed milk and continue to beat until smooth. We transfer the resulting cream into a pastry bag with a narrow nozzle and put it in the refrigerator for twenty to thirty minutes.
6. In the cooled eclairs, we make punctures or small cuts on the side. Fill the cakes with cream through them. To make the icing, place the chilled egg white in a bowl and add the icing sugar in portions. Rub the mass with a spoon to get a thick white glaze as a result.
7. With the resulting glaze, cover the surface of the stuffed eclairs. After all the manipulations, we send the eclairs to the refrigerator to solidify the cream and stabilize the glaze. Serve with tea or coffee - aromatic drinks will help to reveal the taste of the cakes.

Bon Appetit!

Homemade eclairs with butter cream

In pastry shops, you can buy a variety of eclairs for every taste. But, probably, none of them can compare with those that are made by hand. First of all, with home cooking, you can be absolutely confident in the quality of the ingredients used. Secondly, you can adjust the sweetness and choose your favorite types of products, for example, for cream. And, thirdly, the preparation of this kind of desserts can be compared with creativity - lovers of magic in the kitchen especially appreciate this!

Cooking time: 1 hour 15 minutes.

Cooking time: 35 min.

Servings - 6.

Ingredients:

• Butter - 100 gr.
• A pinch of salt.
• Water - 250 ml.
• Flour - 220 gr.
• Eggs - 4 pcs.
• Powdered sugar - 120 gr.
• Mascarpone cheese - 250 gr.
• Cream 20% - 100 ml.
• Powdered sugar - for decoration.

Cooking process:

1. Pour water into a saucepan or a wide saucepan with a thick bottom. Put butter and a pinch of salt in it. We put the dishes on the stove and heat with stirring until the water starts to boil and the butter melts completely. Pour the pre-sifted flour into the boiling liquid. Intensively mix the resulting thickening mass in a saucepan. You can also use a mixer for mixing - this will facilitate manual work, since the mass will form noticeably dense. With continuous stirring, heat the custard mass for another two to three minutes, after which we remove the container from the stove.
2. It is now the turn of adding eggs. You can add them one at a time to have time to mix the eggs with the hot dough before the protein begins to curl. You can also beat the eggs in a separate bowl until liquid and pour this mixture into the custard mass in portions. The finished dough will be smooth and viscous - as it should be.
3. We transfer the resulting dough into a pastry bag with a round nozzle. If this is not the case, use a plastic bag with a cut corner. Cover the baking sheet with oiled parchment or a silicone mat. We put on it oblong eclairs of small length. We leave enough space between the pieces - the dough increases significantly in volume when baking.
4. Preheat the oven in advance to a temperature of 200 degrees. Set the baking sheet with the deposited eclairs to the middle level and bake them for twenty five to thirty minutes. In the process, we do not open the door, but we evaluate the degree of readiness of the cakes visually through the glass. Finished eclairs should grow well and brown on all sides. When the time for baking the eclairs has expired, turn off the oven, open it slightly and let the products stand in it for another five minutes. Then we take out the pastries and transfer them from the baking sheet to the wire rack to cool.
5. To prepare the cream, put mascarpone cheese, powdered sugar in a large bowl and pour in the cream. Beat everything together with a mixer at low speed until you get a homogeneous, fluffy creamy mass.
6. We cut the completely cooled eclairs on one side, as shown in the photo. Using a teaspoon or a pastry bag, fill the inner cavity with cream. Cover with a lid. As a decoration, the surface can be sprinkled with sifted powdered sugar.

Bon Appetit!

A simple and quick recipe for eclairs with boiled condensed milk

Boiled condensed milk is perhaps the simplest and most popular filling option for eclairs. It has a pronounced sweetness, which is ideally combined with unleavened choux pastry, and a dense, viscous consistency, which successfully emphasizes the porous texture of the cakes. The recipe for choux pastry given below can be called "trouble-free" - it is obtained by all housewives, even beginners. It is important to strictly follow the indicated cooking steps and strictly observe the proportions.

Cooking time: 1 hour 10 minutes.

Cooking time: 25 min.

Servings: 6.

Ingredients:

• Flour - 1 tbsp.
• Water - 1 tbsp.
• Margarine - 120 gr.
• A pinch of salt.
• Eggs - 3 pcs.
• Boiled condensed milk - 1 can.
• Vegetable oil - for lubrication.

Cooking process:

1. If you plan to cook condensed milk at home, then it is better to do this in advance so that by the time the eclairs are filled, it has already cooled down. Cook the jar for two to two and a half hours at a slow boil. We make sure that the water does not boil away and covers the jar completely during the entire cooking - add boiling water if necessary. Let the boiled condensed milk cool completely. You can also buy ready-made boiled condensed milk - this will save time and effort. It is important to choose the right product with a quality composition, which should contain nothing but milk and sugar.
2. Cut the margarine into small cubes so that it melts faster during subsequent processing.
3. Pour water in the specified amount into a saucepan with a thick bottom or a saucepan and add a pinch of salt and chopped margarine.
4. We put the container on the stove and heat the water to a boil, stirring with a spoon - the margarine should melt completely.
5. As soon as the liquid in the saucepan boils, pour the sifted flour into it, at the same time intensively stirring the resulting custard mass.
6. The mass turns out to be quite thick. We keep it on the stove for a minute or two with stirring to dry it. Then remove from the stove and let cool slightly.
7. Into the still hot mass, we introduce eggs one by one. After each addition, knead thoroughly until smooth.
8. It is imperative to stir the dough intensively after each egg - otherwise it will be difficult to achieve the desired uniformity. The finished dough should be soft, stringy and viscous, without lumps.
9. Grease the baking sheet with odorless vegetable oil. We spread the dough on it with a teaspoon in the form of balls. If you have a pastry bag with a nozzle, you can deposit the dough with it - so the workpieces will be more regular in shape. Two to three centimeters of distance should be left between the eclairs, since the dough significantly increases in volume when baking.
10. Preheat the oven to a temperature of 250 degrees. We put the baking sheet with eclairs on the middle level. Immediately after placing the eclairs in the oven, lower the temperature to 180 degrees and bake them for thirty minutes. During baking, in no case open the door so that the products do not settle. Readiness is determined visually through glass - the workpieces should grow up and brown well.
11. When the eclairs are ready, turn off the oven, open the door slightly and let the products stand in this position for five to ten minutes. After that, we take them out and transfer them from the baking sheet to the wire rack for cooling.
12. In each eclair, we make a side cut so that the lid can be opened slightly, but it remains connected to the bottom of the product. We open each piece and fill it with boiled condensed milk using a teaspoon.
13. Put the finished stuffed eclairs on a serving dish and serve.

Bon Appetit!