Eclairs step by step recipe
- Nutrition Facts
- Calories: 230
- Protein: 5
- Fats: 13
- Carbohydrates: 21.5
The most delicate French choux pastry has long conquered every dessert lover. And today there are many varieties of eclairs in any, even the most modest confectionery. However, what will you say when you find out that baking eclairs at home is very easy and simple? And today we will share this recipe with you. In addition, it requires an absolute minimum of products - just milk, eggs and flour. A variety of fillings and types of glaze will allow you to arrange an unforgettable tea party at home with the atmosphere of French streets and pastry shops.
The history of the dish
Choux pastry appeared in France during the reign of Henry II of Valois, who decided in 1933 to marry the Italian Catherine de Medici, who, when moving, brought with her her personal Italian chef named Panterelli. It was with the advent of this woman in France that all remnants of the past were eliminated, including in cooking. The Italian Panterelli revealed to the French his recipe for choux pastry, which is why disputes about the origin of the recipe have not subsided to this day. The Italians claim that this is their original recipe, while the French, in turn, consider it theirs.
Custard cakes, like a dessert, were invented by a French youth who, as a child, had to leave his parental home due to famine times and look for a job and a place to live. His name was Marie-Antoine Karem. Wandering, he got a job as an assistant in a pastry shop and after 17 years he became famous throughout France, thanks to the creation of his pastry masterpieces. Do you want, like these famous confectioners, to easily prepare eclairs without leaving your home? For you, our step-by-step recipe for custard eclairs with a photo:
Ingredients:
Dough Ingredients:
- Water - 75 ml.
- Milk - 75 ml.
- Butter - 50 g.
- Flour - 0.5 cups
- Egg C1 - 3 pcs.
Filling Ingredients:
- Cream 33% - 250 ml.
- Powdered sugar - 2 tbsp.
Cooking:
- So, what is it, a step-by-step recipe for eclairs at home? First, let's prepare the ingredients needed for the choux pastry. And the ingredients are very, very simple - half a glass of liquid (you can use water in half with milk or water alone), butter and flour. That's all! Surprisingly, complex-looking recipes often hide very simple steps. You will also need a non-stick saucepan and a mixer or blender with a whisk attachment. Although, you can use manual whipping.
Prepare the ingredients for the dough.
- Pour the milk mixed with water into the saucepan and add the butter cut into pieces there.
Move the liquid and butter into a saucepan.
- We put the saucepan with milk and butter on the fire and wait for the oil to dissolve, the liquid boils, then reduce the fire to the very minimum.
Bring the liquid to a boil
- Pour all the flour into the hot oily liquid.
Pour the flour into the hot liquid.
- Stir continuously with a spatula until all the flour is brewed and turns into a thick homogeneous dough with a slight grayish tint, then remove the saucepan from the heat.
Brewing the dough in a saucepan.
- We shift the custard base into a more convenient bowl, in which we will continue to cook our dough and cool it in it for 2-3 minutes. Then, one by one, using a mixer, blender or hand whisk, carefully beat the eggs into the cooled dough. Make sure the dough is already cold so that the egg white does not curdle.
Beat the eggs one at a time into the dough.
- The finished custard dough should be homogeneous, without lumps, without any inclusions. By consistency, it should be like thick, thick sour cream, but it should be easy to pry with a spoon.
The finished dough should be homogeneous.
- Turn on the oven to heat up to 220 degrees. With the help of a confectionery syringe, bag or cornet, or carefully, with the help of a tablespoon, we plant our future eclairs on a baking sheet lined with baking paper. Choose the length that is convenient for you, not forgetting to leave a distance between the cakes so that they do not stick together during baking.
We plant future eclairs on a baking sheet.
- We bake the eclairs for 15 minutes at 220 degrees, then reduce the heat by 170-180 degrees and bake for another 10 minutes, as if drying them on low heat. Remove the eclairs from the oven and cool completely.
We cool the finished eclairs.
- While the custard eclairs are cooling, prepare the filling. To do this, take cold cream and pour it into a bowl for whipping.
Prepare whipping cream.
- Whip the cream very carefully, constantly controlling the speed, stop whipping as soon as they become thick, add powdered sugar to them (in our recipe, powder with splashes of vanilla) and, if possible, a confectionery thickener for cream.
Whip cream with powdered sugar.
- With the help of a pastry syringe or other convenient devices, we fill our eclairs with whipped cream. You can also cut the eclairs, fill them with a spoon, and then gently return the lid from the dough from above.
Stuffing the eclairs.
- Ready-made eclairs inside will be empty - suitable for any filling - chocolate, boiled condensed milk, and even for unsweetened fillings with fish, ham, cottage cheese, etc. Of course, if you like such a popular custard as a filling - you can choose it and then you will get delicious homemade eclairs with custard.
Ready-made eclairs in the context.
- In addition, eclairs with cream are often covered on the outside with icing - caramel, chocolate or any other, and then, of course, the number of calories will increase, but the taste will change incredibly, and the whipped cream inside the eclair will simply melt in your mouth!
Whipped cream inside the eclair.
- Have a nice tea party! Cook with love!
Enjoy your tea!.
Meal value
Of course, this dessert is very rich in carbohydrates, which means that you should not abuse it. However, in the recipe, we recommend using whipped cream as a filling, which means that the calorie content of the dish is significantly reduced and it becomes lighter and more airy. The cream itself is rich in protein and vitamins PP, B, C, A, C, and also contains calcium and vitamin D in the optimal ratio.
However, it is not recommended to use them for people with diseases of the heart and blood vessels due to the high cholesterol content. Due to the fact that the custard dough turns out to be very airy during baking, a completely full-fledged cake contains a very thin layer of dough, in which cakes from other types of dough of similar sizes are significantly inferior to it.
