An easy recipe for eclairs at home. Eclairs

03.11.2019

Eclairs are an incredibly tasty cake with a delicate airy filling inside. The most varied cream for eclairs is prepared. It turns out tasty with custard, creamy, curd cheese, sour cream is also suitable. You can fill the cake with condensed milk or fruit and berry filling. Eclairs with coffee or tea are incredibly tasty in any version.

Quick Custard Recipes

Your cakes will turn out to be incredibly tasty and tender if you decide to repeat the proposed recipes. Eclairs custard is a classic. This filling option is the most favorite among those with a sweet tooth.
It is important that it does not turn out very cool, at the same moment does not spread.
There are a lot of filling recipes for these cakes. Eclairs are prepared with butter cream, custard, protein. Each pastry chef tries to add something of his own to the way of cooking.
For those who have never prepared such a cream for pastries or cake, we suggest trying several recipes in order to highlight the one that you like the most to your taste.

Simple custard

Ingredients:

sugar - 1 glass;
premium flour - 3 tablespoons;
yolks - 4 pcs;
milk - 0.5 l;
vanilla essence - a few drops.

Preparation

Carefully separate the egg yolks from the protein. To them add, whipping, sugar, and then a little flour. It is important to mix the mass until smooth. The best and easiest way to work is with an electric whisk.
Add milk to the mixed ingredients and, stirring, put the dishes on the fire to warm up.
Continuously stirring, cook until bubbles appear. The cream, boiling, immediately begins to thicken. It is important not to rearrange the manipulation with a spoon, not to be distracted, otherwise the cream can either burn or lumps form.
As you cook it, it will become clear that it is time to remove the cream from the heat - it will resemble the consistency of steep semolina. At the end add vanilla essence, stir and set aside until cool.
The custard prepared according to this recipe, after cooling, is sent to the refrigerator and there it is already waiting in the wings until they begin to fill the eclairs with the filling.

Low Calorie Custard Butter Cream

Ingredients

butter 89% - 30 g;
sugar - 100 g;
salt - a pinch;
egg - 4 pcs;
powdered sugar - 30 g;
milk - 400 ml;
vanilla pod - 1 pc.

Cream preparation

First, mix the separated yolks with powdered sugar. Then, gradually adding flour, mix. You will get a thick mass that resembles baby puree.
Heat (do not boil!) Milk. Combine it with sugar, add the vanilla pod, cut in half, and let it share its pleasant aroma with the sweet formula. Then remove the pod. Add the amount of oil and, whisking with a whisk, make it melt.
Little by little, pour sweet and aromatic milk into the yolk mass. On the stove, bring the mixture to the first sign of a boil and quickly remove from the stove.
Further, the mass must be given time to cool. The dishes with it should be covered with foil and set aside. Once the filling has cooled, you can fill the eclairs with it. For a cake, such a cream is also suitable.

Eclairs with curd cream are considered a non-classic dessert option. This cooking option and recipe was already invented by modern housewives. The cakes are not so high-calorie, but no less spicy.

It is easy to prepare curd cream for eclairs, a beginner and an inexperienced cook can handle it.

It is important to choose tasty, moderately fatty cottage cheese and good cream, preferably homemade. If cream is in short supply, you can replace it with regular fat sour cream. This one based on cottage cheese can be used to decorate biscuit cakes.

Ingredients

medium fat cottage cheese - 220 g;
sugar (can be replaced with sweet powder) - 200 g;
cream - 220 ml;
vanillin or flavored sugar - 2 sachets.

Preparation

Through a sieve, you need to grind the rate of cottage cheese well, combine with sugar. If, after grinding, the cottage cheese remains rough in appearance, you can use a blender to grind it additionally.
Beat the cream with a mixer whisk, but do not overdo it. Otherwise, the cream will turn into butter, which is unacceptable. For those who will cook sour cream, we recommend milk product Thicken a little with a confectionery thickener powder before whipping and combining with curd.
Pour the whipped cream into a bowl with cottage cheese, send the contents of a couple of sachets here vanilla sugar and beat again. The cream can be considered ready if all the ingredients are well whipped, dissolved and turned into a homogeneous mass.
Immediately after cooking, you can fill the eclairs, with cottage cheese cream they will turn out to be incredibly tasty. By the way, the cream is also suitable for biscuit cake.

Eclairs Butter Recipes

Eclairs with butter cream are incredibly high in calories. But not a single sweetheart will refuse them. Moreover, if the filling is prepared with condensed milk. This is very tasty dish for dessert. They are loved by both adults and little sweet tooth.
It is better to serve eclairs with condensed milk in a duet with tea or aromatic coffee... After all, they are incredibly sweet. Refrigerate after cooking. True, they are unlikely to stay on the second day after the feast. No matter how many of these cakes I eat, I want to swallow one more.

Condensed milk cream

The smallest housewives will be able to cook eclairs with butter cream. For the filling, you need to combine only two products. For a sponge cake, it is also suitable.

Ingredients

butter - 200 g;
boiled condensed milk - 200 g

Preparation

The butter is soft, but not too melted. Beat it well with a mixer or blender with a whisk.
As soon as the butter is beaten until white, pour in the condensed milk little by little and stir immediately. Condensed milk is used ready-made boiled.
Done, you can fill eclairs, profiteroles or any custard cakes.

Air cream

Based on this filling recipe, even without pastry experience, you can prepare holiday profiteroles or eclairs. Cooking is simple, the composition of the ingredients is available - everything can be found on the farm.

Ingredients

sugar - 220 g;
butter 89% butter - 200 g;
egg - 1 pc;
cream (fat content not less than 22%) - 1 glass

Preparation

Egg in a separate bowl should be beaten well with sugar first.
Preheat the cream, but you cannot bring it to a boil. Pour them into a saucepan with sweet egg mass. Mix. Then continue working with a whisk, placing a saucepan with liquid on the stove with low heat. The mass, heating up, will thicken.
For aroma it is worth a drop of vanilla essence.
Set aside the thickened mass to cool. In the meantime, beat the butter until white.
The final touches in the preparation of the cream: it is necessary to combine the butter with the contents of the saucepan, beat until lightness with a mixer. Now you can fill profiteroles and eclairs.

For comparison, we suggest trying the protein cream recipe. Compared to the classic custard, it will turn out like a cloud, light and airy. After taking a bite of the cake, you will immediately feel how the most delicate filling melts in your mouth. It takes about 20 minutes to prepare. The difficulty lies in the fact that during heating in a water bath, you need to continuously stir the mass with the whisk of a mixer so that it is brewed evenly. Protein cream for eclairs, it is suitable for biscuit or wafer cakes.

Ingredients

proteins - 4 pcs;
sugar - 0.5 cups;
flavoring - to taste

Preparation

Carefully, trying not to hit the yolk, separate the whites. Pour them into any iron bowl.
Put it on water bath and start whisking at a low speed.
After a minute, start adding granulated sugar in a thin stream. Now you need to switch the mixer or blender to high speed. After about 10 minutes, the mass will thicken and acquire a beautiful shine. As soon as it has become dense, you can remove the dishes from the water bath. The filling is ready, you can fill it with eclairs.

In a short period of time, it is possible to prepare any and varied cream for eclairs. In any version, these cakes will delight everyone who wants to try them. For a change, you can fill them chocolate filling by melting the sweet bar and mixing it with cream, jam, fruit and berry jelly, or put whole nuts or candied fruits inside. It will turn out delicious if you fill sour cream filling mixed with fresh strawberries, wild strawberries.

Eclair is a choux pastry. According to historical information, it was invented by the French culinary specialist Marie-Antoine Karem, who was a great connoisseur French cuisine.

How to make eclairs at home

Eclairs are very finicky cakes. To cook them correctly, everything is important: kneading and thickness of the dough, oven temperature, baking time.

To prepare the dough you need:

1 cup (250 ml) water
1.25 cups or 200 g flour;
4-5 large eggs;
100 g butter;
a pinch of salt.

Let's start cooking:

For cooking choux pastry take a thick-bottomed stainless steel pot.
Pour water into a saucepan, add salt and oil.
We put the saucepan on the fire and let it boil.
When the butter has melted, tighten the fire to the lightest, add flour and stir vigorously with a spoon so that there are no lumps.
Remove from heat, let the dough cool to 60-70 ° C, and break 1 egg into the dough, knead vigorously with a spoon by hand until the dough is homogeneous.
We also add the rest of the eggs to the dough. When adding the last egg, you need to make sure that the dough is not runny, perhaps only half of the egg needs to be added. The dough should be like very thick sour cream, but not spread over the baking sheet.
If, after mixing the eggs, the dough is still thick, while it is warm, you can add another egg to it.
And if you added all the eggs at once, it will be difficult to knead the dough until smooth, and besides, it can be liquid and cannot be fixed in any way (you cannot add flour, otherwise the dough will not rise in the oven). To correct batter can only be done in this way: knead a new portion of the thick dough and mix both portions together.
Grease the baking sheet with a small amount vegetable oil, squeeze out sticks from a pastry bag, about 10 cm long. Sticks can be laid out with 2 tablespoons, after wetting one in cold water, and the other to help form oblong sticks.
You need to spread the sticks at a distance of 2-3 cm, they will increase in volume.
We heat the oven to 180 ° C, put a baking sheet with the dough, bake for 30-40 minutes, until browning. The oven must not be opened during the entire baking period, otherwise the cakes may not rise.
Let the cakes cool, cut on one side and stuff with cream using a pastry syringe or a teaspoon.

How to make cream for eclairs at home

Custard for eclairs

For the cream you need:

4 yolks;
1 cup of sugar;
4 tbsp. tablespoons without a slide of flour;
0.5 liters of milk;
20 g butter;
vanillin.

Let's start cooking:

In a saucepan, mix the yolks, sugar, vanilla and flour, gradually pour in the milk and stir so that there are no lumps.
We put to cook on low heat, stirring all the time.
When the cream begins to thicken, add oil and cook, stirring until thickened.
Stuff the eclairs with the cooled cream.

Curd cream

For the cream you need:

200 g of cottage cheese (fatty);
100 ml cream 33% fat;
0.75 cups icing sugar.

Let's start cooking:

Beat the cream with a mixer into a foam, add the powdered sugar (half the required volume).
Grind the cottage cheese through a sieve 2 times, add the remaining powder, mix.
Mix the whipped cream with the curd and fill the eclairs.

Chocolate buttercream

For the cream you need:

half a can of condensed milk;
200 g butter;
3 tbsp. tablespoons of cocoa powder.

Let's start cooking:

Beat the softened butter with a mixer, add a little condensed milk and continue to beat, add cocoa and mix well. To improve the taste, you can add 1 tbsp. a spoonful of brandy. The cream is ready, you can stuff the cakes.

How to make icing for eclairs at home

Chocolate icing for eclairs

For glaze you need:

1 bar of dark chocolate;
1 tbsp. a spoonful of butter.

Let's start cooking:

Break a bar of chocolate into small pieces, pour it into a saucepan, add butter and melt in a "water bath", stir.
We grease the cakes stuffed with cream with a culinary brush with glaze and let the cakes dry.

So, we have learned how to cook delicious eclairs with cream at home.

Cooking secrets

Master class: preparing eclairs and profiteroles

Eclairs and profiteroles, which came to us from French cuisine, can now be found in every cafe. The choux pastry from which they are made is considered very difficult to prepare, so not all housewives decide to cook eclairs and profiteroles at home. In fact, making these desserts is not so difficult if you know some secrets. Once you have mastered choux pastry, you will learn how to make cakes with different fillings, surprising your loved ones, friends and guests. It is no coincidence that French pastry chefs believe that a chef who has learned how to make eclairs and profiteroles was initiated into a master of confectionery art.

What is the difference between profiteroles and eclairs

Similarities between the two species confectionery is that they are made from choux pastry, in which voids form during baking. Otherwise, they differ from each other - for example, they were invented before eclairs. These small round buns can be both appetizer and dessert, depending on whether they are filled with sweet or not sweet filling... However, profiteroles are served without filling for soups and broths instead of bread. The word "profiteroles" in translation from French means "benefit", since these buns in the oven increase in size several times. The benefit is obvious - there is little dough, but a lot of baked goods. In other words, from a small amount of dough, a lot of lush, appetizing profiteroles are obtained.

They have an oblong shape, are always made with a sweet filling, and on top of the cakes are covered with glaze or sprinkled with powdered sugar. "Eclair" in translation "lightning", probably because the cakes instantly disappear from the table, they are so delicious.

What is choux pastry

If the choux pastry is cooked according to all the rules, the eclairs are tender, fluffy and empty inside. That's what it is main secret, after understanding which you will learn how to cook delicious eclairs. The dough contains butter, salt, water, flour and eggs, while milk can be used instead of water to get softer products, but sugar is not present in all recipes. The uniqueness of the choux pastry lies in the fact that the liquid in it evaporates in the oven, but thanks to the crust, the steam remains inside and presses on the walls of the cakes, forcing them to increase in size. The cooking technology is simple - water mixed with salt and butter is brought to a boil, the fire is reduced, and flour is mixed into the liquid. When the dough is removed from the stove and cools down, eggs are introduced into it one by one. At the same time, the mass is whipped with a blender, and then the dough is laid out on a baking sheet using a nozzle or spoon.

The subtleties of cooking choux pastry

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Eclair is one of the most popular French desserts, a custard filled with cream and covered with icing.

Translated from French Eclair means lightning, flash. This is because this cake is very quick to prepare and requires very few ingredients. And if you use various fillings, then from custard cakes you can make a wide variety of desserts with a unique taste.

You will be delighted with crispy eclairs with delicate filling. After all, it was not for nothing that they came up with the idea of celebrating the Day of the Chocolate Eclair according to an unofficial tradition on June 22.

Pour all of the flour at once and mix very quickly. Then she will not give lumps.
The eggs should be room temperature... If you do not have time to warm up the eggs, rinse them with warm water.
The eggs should be added one at a time, stirring constantly until the dough starts to stretch.
The number of eggs is determined by eye, because eggs come in different sizes. The dough should not be too runny. It should drain off the spatula with a stretching tape.
When preparing eclairs, it is better not to use a mixer. Then the dough will turn out to be too liquid and the eclairs will not keep their shape.
The dough should not be too runny. As soon as it begins to stretch, immediately stop stirring in the eggs.
Bake eclairs in a well-preheated oven up to 220C. The first 15 minutes at 220, the next 10 minutes at 180C. Do not open the oven when baking. If you lower the temperature earlier, the eclairs will fall. And if the temperature is not reduced, then they will not bake well.
Cool the eclairs before filling.
There are two ways to fill eclairs with filling. The first is to cut the top with a sharp, thin knife and plant a strip of filling with a pastry bag. The second is to make three holes on the side with a nozzle from a pastry bag, filling the eclair.

How to make dough for eclairs

Ingredients for 15-16 pieces

Choux pastry

Wheat flour - 65 g;
Egg - 2-3 eggs (about 130 g);
Butter - 50 g;
Water - 125 ml;
A pinch of salt.

Preparation

Preheat the oven to 220C.
Pour water into a saucepan, add a pinch of salt and butter. Bring to a boil until the oil is completely dissolved. Remove the saucepan from the heat, add the sifted flour at once and stir with a wooden spatula. Return the stewpan to the stove, dry the dough over medium heat, stirring with a spatula, for 2-3 minutes. Remove from heat and cool the dough in another bowl for about 5 minutes.
In a separate bowl, beat the eggs with a whisk or fork until smooth.
Add eggs to the cooled dough in small portions and knead well each time with a spatula until smooth. The dough should be smooth and slowly fall off the shoulder with a stretching tape. If the dough falls off the shoulder in a lump, add a little more egg, beaten in a separate bowl.
Having achieved the desired consistency of the dough, transfer it to a pastry bag with a toothed or round nozzle. If there is no pastry bag, use a regular plastic bag, cutting a corner with a diameter of 10-13 mm.
On a baking sheet lined with parchment paper, place strips of dough 11 - 13 cm long at a distance of 10 cm from each other. Don't worry, the dough will slightly run over the paper and loose its shape. But if you do not open the oven when baking eclairs, they will perfectly rise and become lush. Place the baking sheet in an oven preheated to 220C. Bake eclairs for 15 minutes without opening the oven !!!, then lower the temperature to 180C and bake for another 10 minutes. Cool the finished eclairs on a wire rack.

Options for fillings and glazes for eclairs

Vanilla custard

Milk - 200 ml;
Vanilla pod - 1 pc;
Big egg yolk- 3 pcs;
Sugar - 50 g;
Sifted corn starch - 30 g;
Butter at room temperature - 20 g.

Cut the vanilla pod in half lengthwise and remove the seeds. Place in a saucepan and pour over the milk. Bring to a boil over medium heat.
Turn off heat, cover and leave for 1 hour.
After an hour, remove the pod and heat the milk again.
In a separate bowl, beat the egg yolks, sugar and cornstarch.
Pour hot milk into the egg mixture in a thin stream, whisking constantly. When the mixture is smooth, pour back into the pot.
Bring to a boil over low heat, stirring constantly with a whisk. After boiling, stir until thickened for about 3-5 minutes.
Remove from heat, pass the mixture through a sieve. Add butter in parts, stirring until smooth.
Cool in a water bath so as not to form a film.

Chocolate custard (pictured)

Milk - 250 ml;
Large egg yolk - 2 pcs;
Sugar - 35 g;
Corn starch - 1.5 tablespoons;
Bitter chocolate - 100 g;
Butter at room temperature - 20 g.

Melt the chocolate in a water bath.
In a saucepan, bring milk to a boil.
In another bowl, beat the yolks, sugar and cornstarch lightly.
As the milk boils, pour it into the yolks in a thin stream, whisking constantly. Strain the mixture through a sieve back into the pot. Bring to a boil over low heat, stirring constantly with a whisk. As it boils, beat for another 2 minutes, and then pour in the melted chocolate. Stir until combined and remove from heat.
Add butter and mix well. Cool, constantly stirring.

Butter cream

Cream 33% - 500 ml
Powdered sugar - 5-6 tablespoons

Whisk the cream until fluffy with the powdered sugar.

Mascarpone cream with cream

Creamy mascarpone cheese - 250 g;
Cream 33% - 200 ml;
Powdered sugar - 4-5 tablespoons;
Vanilla sugar - 1 tsp;

Whisk the mascarpone and half the icing sugar in a bowl.
In a separate bowl, beat well-chilled cream with the other half of the icing sugar and vanilla sugar.
Gently mix whipped cream and cheese, adding a little mascarpone to the cream.

Curd cream

Greek cottage cheese 9% or other soft - 400 g;
Cream 33% - 200 ml;
Powdered sugar - 8 tablespoons

In a deep bowl, beat the cream until fluffy.
Add cottage cheese in small portions, continuing to beat the mass. The mass should not drain and creep.
Add sugar and beat a little.

Protein cream

Protein - 4 pcs;
Sugar - 180 g;
Lemon juice - 2 tablespoons;
Water - 100 ml;
A pinch of salt.

Beat the cold egg whites until firm peaks. If you turn the bowl over protein mass stay inside. The utensils for whipping whites and the mixer beaters must be clean and dry.
Boil the syrup. Pour water into a saucepan. Add sugar, stir and bring to a boil. Simmer over a slightly low heat until the syrup begins to change color and thicken. It turns out the color of a light caramel. The syrup is prepared for about 30-35 minutes. The readiness of the syrup is easy to check: cold water pour a drop of syrup and wait a few seconds for the syrup to cool. If you can mold a transparent soft ball, the syrup is ready.
A few minutes before the syrup is ready (about 3-5 minutes), start beating the whites with a pinch of salt. Beat the whites until firm peaks. If you turn the bowl of squirrels over, the squirrels will not budge.
Combine the whipped egg whites syrup. To do this, pour hot syrup into the whites in a thin stream and continue beating without stopping. Add lemon juice and continue to beat for about 10 minutes. The volume of the cream will increase, the mass will become thick and whitish.

Chocolate icing (shown in the photo)

Bitter chocolate - 40 g;
Milk - 40 ml;
Butter - 10 g.

Break the chocolate into small pieces in a bowl and pour over the boiling milk. Stir quickly.
Add melted butter and stir until smooth. It is better to prepare the glaze immediately before application, so that it does not have time to harden.

Cocoa frosting

Butter - 75 g;
Cocoa - 4, 5 tablespoons;
Sugar - 3 tablespoons;
Sour cream or cream 33% - 7.5 tbsp

Combine all ingredients in a saucepan.
Put on medium heat and cook until smooth, stirring occasionally.

Lipstick (it turns out a lot, but it is more convenient to glaze this way)

Powdered sugar - 200 g;
Lemon juice - 2 tablespoons

Combine lemon juice and icing sugar. Stir until smooth.

In this article, we'll talk about how to make homemade eclairs. Step by step recipe read below. But first, a little theory. Products made from are numerous. Among them, there are three types of baked goods: eclairs, profiteroles and shu. They are related by the basis of the test. It is brewed in a special way. When baking, the dough swells due to the evaporation of moisture, and internal voids are formed. The increase in the 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 the buns because they swell very rapidly. Profiteroles and eclairs must be stuffed with filling, often sweet (custard, protein, butter 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.

Dough for eclairs at home: preliminary steps

Even a novice cook can do it. An important condition for a good choux pastry is that you should never open the oven doors when baking. Eggs are another key to success. They should be at room temperature. Therefore, a few hours before we begin to knead the dough, we will put four eggs out of the refrigerator. Now let's start looking for two saucepans of a suitable diameter. It is required that one can completely enter the other and stably sit 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 make dough for eclairs at home.

Steaming

Pour two-thirds of the water into a large pot. We set it on fire. We immerse the smaller one in it. Water should not overflow over 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 (glass). Cut one hundred grams of butter into pieces. Add a pinch of salt. We are waiting for the heated water from a large saucepan to melt the butter in a small one. This will prevent the fat from burning. The oil will come into contact with water. We do not take out the small saucepan. We pour there two hundred grams of white wheat flour... This is where the hardest part begins. We need to stir hot oil water with flour so that not a single lump remains. This should be done with a wooden spatula. It is allowed to use and submersible mixer... But they need to act very carefully so that the whisks do not spread the spray and flour throughout the kitchen. Numerous at home agree on one thing: the dough should be homogeneous, without lumps.

Kneading

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 about five minutes. So the dough, firstly, will cool faster, and secondly, it will become more elastic. Now it's time to drive in the eggs. We do this strictly one at a time and constantly knead the mass until completely homogeneous. Making 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 neither liquid nor too steep. The dough will blur when you try to shape it, but also reach slightly for the spoon. By the time the batch is finished, we should already have the oven preheated. We turn on the fire to two hundred degrees. Cover the baking sheet with parchment paper.

Planting

Now we are starting to bake our eclairs (we have already mastered the dough recipe). We remember that we got our own from the property of rapidly increasing 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 with a regular tablespoon. But eclairs should have an elongated stick shape, ten centimeters long. Therefore, we cannot do without a pastry bag. There is no such device in the house? It doesn't matter: it will replace the usual durable plastic bag. We fill it with dough. Squeeze the edges. Cut off the tip at the cone. Voila! The piping bag is ready to eat. 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. We bake for another twenty minutes. Only then is it permissible to open the oven door.

Semifinished

Thus, we have 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 freezer in a sealed package. In case of unexpected guests, all you have to do is prepare a cream and fill ready-made eclairs with it. The dough recipe will keep it fresh for several days - if you put the blanks in a tightly tied bag. But in any case - will you prepare cakes for serving immediately, or hold them for the time being - finished goods must be completely cooled. Because the cream, getting into a hot environment, can behave unexpectedly.

Cooking the filling

Classic eclairs contain in their delicate cavity custard... But this is not at all a hard and fast rule. You can make cakes with any other filling, fill them with boiled condensed milk, jam, chocolate-nut mass like "Nutella". Ideas are countless. Let's dwell on the recipe Italian meringue... This cream is so delicate, almost weightless. Meringue will make delicious eclairs. It is very simple to do, but you need four hands. We mix one hundred thirty grams of sugar and forty milliliters of water. Cook the syrup to the point of extreme thickening, when caramel threads begin to stretch behind a spoon. The second person at this time beats two proteins with a mixer. The foam should be persistent, but free from hard lumps. We pour the syrup into the proteins in a thin stream, without ceasing to work with a mixer at the same speed of revolutions. When the meringue is thick and shiny, you can add some kind of flavoring - vanilla or essence.

Serving on the table

Making a cream is half the battle. Now they need to stuff the hollow buns. Homemade eclairs recipes offer two options. The first is the simplest. We 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, add the filler. And the final touch is the glaze. It can be chocolate, sugar, caramel. You can decorate the surface of products coconut flakes, meringue or jelly.

Julia Vysotskaya: eclairs from a culinary star

And how does the famous cook suggest us to make cakes? She prefers to replace water with milk. In this case, you can do without a water bath - just heat up all the ingredients for the dough over low heat. We also add some vanillin for flavor. When the dough becomes thick, remove it from the heat and, constantly kneading, add four eggs one by one. You need to bake such buns at two hundred and twenty degrees for the first ten minutes, and then keep it for another quarter of an hour at one hundred and ninety Celsius. 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 the classic custard to pistachio or lemon. Vysotskaya proposes to make from corn flour(25 g), three yolks and powdered sugar (fifty grams). Whisk all these ingredients until a white, thick foam. We dilute with a glass of milk. We put on fire and bring to a boil. We fill our eclairs with this warm cream. Very tasty!