Choux pastry for eclairs - 7 step-by-step homemade recipes

Eclair is a famous French dessert that has an oblong shape. They are prepared from choux pastry. The recipe for such a dough was invented in the 19th century and is still successfully used by pastry chefs. We have selected 7 great recipes for choux pastry for making eclairs.

The classic recipe for choux pastry for eclairs and profiteroles at home

Airy and tender eclairs are loved by many cakes, they are filled with sweet and salty fillings, served for dessert and as light snacks. To prepare fluffy eclairs, you need to knead the correct choux pastry.

Cooking time: 60 minutes

Cooking time: 50 minutes

Servings: 8.

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  Melt butter over low heat, add water to it, boil the resulting mass.
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  Then add flour, stir and keep on low heat for 1-2 minutes. Then cool the resulting mass.
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  When the dough has cooled, add eggs to it gradually, one at a time. The dough should be viscous and smooth.
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  Sprinkle a baking sheet with flour, put the portions of dough on it at a distance from each other.
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  Bake the eclairs in the oven at 180-200 degrees for 40 minutes.

Bon Appetit!

A quick and easy recipe for choux pastry for margarine eclairs

Delicious eclairs can be made at home. The main secret is the correct choux pastry. In this recipe, we will tell you how to knead choux pastry with margarine.

Cooking time: 60 minutes

Cooking time: 50 minutes

Servings: 8.

Ingredients:

• Water - 1 tbsp.
• Flour - 1 tbsp.
• Salt - 0.5 tsp
• Sugar - 0.5 tsp
• Chicken eggs - 4 pcs.
• Margarine - 100 gr.

Cooking process:

1. Pour water into a saucepan, add sugar and salt. Place container on fire and bring to a boil.
2. Then cut the margarine into cubes, add it to the saucepan and bring the ingredients until smooth.
3. Next, sift the flour into a saucepan, keep the mixture on low heat for 1-2 minutes, stirring constantly.
4. Then remove the pan from the heat, cool the dough and stir in the eggs one at a time. You can mix the dough with a mixer at low speed.
5. As a result, the dough should turn out to be viscous, shiny and uniform. You can spread it on a baking sheet using a pastry bag.

Bon Appetit!

Soft and tender choux pastry for eclairs on yolks

Choux pastry, mixed with yolks, is more soft, plastic and more delicate taste. The process of making such a dough does not differ from the usual choux pastry on whole chicken eggs.

Cooking time: 60 minutes

Cooking time: 40 minutes

Servings: 8.

Ingredients:

• Margarine - 180 gr.
• Water - 1 tbsp.
• Flour - 1 tbsp.
• Sugar to taste.
• Salt - 1 pinch
• Egg yolks - 3 pcs.

Cooking process:

1. Pour water into a saucepan and add margarine. Boil water and dissolve margarine in it, add sugar and salt.
2. Pour the sifted flour into the boiling mass, mix until smooth.
3. The mass should turn out to be homogeneous, viscous and not disintegrate into separate lumps. Keep the dough on low heat for 1-2 minutes, stirring constantly.
4. Remove the dough from heat and cool to room temperature.
5. Add the yolks one at a time to the dough.Only add the next yolk when the previous one is completely mixed.
6. The choux pastry is smooth, shiny and smooth. You can start forming eclairs.

Bon Appetit!

How to make custard dough for eclairs in vegetable oil?

It turns out that butter in choux pastry can be replaced with vegetable oil. This will save money, but will not affect the taste of the eclairs in any way and will even make them crisper.

Cooking time: 60 minutes

Cooking time: 40 minutes

Servings: 5.

Ingredients:

• Water - 110 ml.
• Wheat flour - 200 gr.
• Chicken eggs - 5 pcs.
• Sunflower oil - 60 ml.
• Salt to taste.

Cooking process:

1. Pour water and sunflower oil into a heavy-bottomed saucepan, add salt and bring to a boil. Pour sifted flour into a boiling liquid and stir vigorously for 1-2 minutes without removing from heat.
2. Remove the pan from heat, transfer the dough to a bowl and cool to room temperature.
3. Then add all the eggs to the dough one by one, mix it with a mixer with a special nozzle.
4. The dough is thick, smooth and smooth.
5. To make neat eclairs of the same size, use a piping bag and place the dough on a baking sheet.

Bon Appetit!

Delicate and airy choux pastry for eclairs with milk

Choux pastry has a unique consistency and baked goods are tender and airy. Usually delicious eclairs and profiteroles with various fillings are prepared from choux pastry.

Cooking time: 70 minutes

Cooking time: 50 minutes

Servings: 4.

Ingredients:

• Chicken eggs - 4 pcs.
• Butter - 100 gr.
• Milk - 125 ml.
• Water - 125 ml.
• Salt - 0.5 tsp
• Flour - 150 gr.

Cooking process:

1. Cut the butter into cubes and transfer to a heavy-bottomed saucepan. Pour water and milk there, add salt.
2. Bring the ingredients to a homogeneous mass over medium heat. The butter should completely melt.
3. When the mass in the pan boils, gradually add all the sifted flour, stir the contents of the pan with vigorous movements.
4. The dough should be smooth, smooth, and come off easily from the sides of the pot. Flour should be boiled over low heat for 1-2 minutes. Then remove the pan from heat and cool the dough to room temperature.
5. Beat the eggs in a separate bowl. Then pour the resulting mass in portions into the dough and knead thoroughly. The dough is done when all the egg mass has been completely added.

Bon Appetit!

Lean choux pastry for eclairs without adding eggs

An easy recipe for choux pastry for beginner pastry chefs. Eclairs are versatile little "buns" that, depending on the filling, can be a sweet dessert or a savory snack.

Cooking time: 40 minutes

Cooking time: 40 minutes

Servings: 12.

Ingredients:

• Flour - 2.5 tbsp.
• Vegetable oil - 6 tablespoons
• Water - 2 tbsp.
• Salt - 1 pinch
• Sugar - 2 tablespoons
• Baking powder for dough - 10 gr.

Cooking process:

1. In a bowl, combine flour, baking powder, sugar and salt.
2. Pour water and vegetable oil into a saucepan with a thick bottom, bring the mixture to a boil.
3. Pour boiling liquid into a bowl to dry ingredients, mix with quick movements.
4. Knead the dough until it forms a smooth ball.
5. The easiest way is to spread the dough on a baking sheet using a pastry bag.

Bon Appetit!

How to make your own custard dough for eclairs on the water?

Choux dough causes quiet horror for many housewives, however, if you look at it, then there is nothing difficult in preparing this type of dough. But having in your arsenal a couple of good recipes for choux pastry, you will greatly expand the variety of your culinary masterpieces.

Cooking time: 60 minutes

Cooking time: 40 minutes

Servings: 4.

Ingredients:

• Flour - 150 gr.
• Butter - 100 gr.
• Water - 250 ml.
• Chicken eggs - 4 pcs.
• Salt - 1 pinch

Cooking process:

1. Put softened butter in a saucepan with a thick bottom, pour in water and add salt.
2. Bring the contents of the pot to a boil to dissolve the oil and salt completely.
3. When the mass boils, add the sifted flour and mix the ingredients with vigorous movements. Keep the dough on low heat until the flour has absorbed all the liquid and the dough begins to clump.
4. Remove the dough from heat, cool it to room temperature. Then stir in the eggs one at a time. The gradual addition of eggs will allow you to control the consistency of the dough and not make it very runny.
5. The ideal choux pastry should be smooth, smooth and moderately thick.

Bon Appetit!