Eclairs

Ingredients Directions The benefits of the dish History of the dish

Nutrition Facts
Calories: 352
Protein: 6
Fats: 11
Carbohydrates: 55

Information
Time: 2 hours
By: Kissa
Ratings 4
Your ratings:

If you have ever tried real custard eclairs, then there is a guarantee that our special cake recipe will get your attention 100% of the time. Amazingly airy pastries, covered with chocolate icing and filled with fragrant custard, based on tangerine zest, will ideally fit as a signature dessert for any celebration, and just for a “warm” home tea party.

The history of the cake "Eclair"

Eclairs come from France, a popular tourist destination. It was there that the first French eclair was prepared, back in the 18th century, by one of the most famous culinary genius Frenchman Marie-Antoine Karem (Chef of Kings and King of Chefs). For his ability in the art of cooking, he was honored to live and work for princes and kings around the world.

Perhaps the classic eclairs, elongated in shape with cream filling, the recipe of which is currently used in confectionery factories, appeared precisely in Russia, when the famous culinary specialist served in St. but in cooking there are several types of eclairs. Their center and serving to the table can vary in different ways. For example, profiteroles are the same eclairs, but differ in a round shape, and in some countries they are served empty for the first course, instead of bread, or they start with different snack ingredients, and rarely with sweet creams. Shu cakes are also the closest relatives of classic eclairs. Like profiteroles, they are round in shape, only the filling is creamy, like in eclairs.

Our recipe for custard eclairs is really special, and eclairs come out real, just like in a cafe. After studying the step-by-step instructions for preparing these divine cakes, you will understand that the secret of culinary excellence is fully revealed here on the site. Following our step-by-step recipe for eclairs, at home you can cook them with ease. Then, you will be pleasantly surprised that your loved ones will hardly believe that eclairs are cooked at home, and not bought in a good confectionery. Tangerine custard from old French recipes, as a filling, will perfectly complement the idea of a home confectioner, “to conquer the hearts of a sweet tooth with your culinary masterpiece.”

Ingredients:

For the custard test:

Still water - 2 cups
Margarine for baking - 1 pack
Salt - ½ scoop
Premium wheat flour - 2 cups
Eggs - 6-8 pcs. (take into account the size)

For the tangerine cream:

Tangerines - 7 pcs.
Sugar - 1 cup
Eggs - 4 pcs.
Butter 82% fat - 75 g

For chocolate glaze:

White creamy chocolate - ½ bar
Butter 82% fat - 60 g
Dark chocolate - ½ bar
Milk - 3 tbsp. spoons
Sugar - 2 tbsp. spoons

Homemade eclairs, recipe with photo:

Prepare tangerine custard using zest and tangerine juice. Pour sugar into a container.
Prepare tangerine custard using zest and tangerine juice. Pour sugar into a container.
Alternately grate tangerines, in the amount of 3 pieces, removing the zest from them. We add it directly to the sugar.
Alternately grate tangerines, in the amount of 3 pieces, removing the zest from them. We add it directly to the sugar.
Grind well with your hands, enjoying the aroma of citrus.
Grind well with your hands, enjoying the aroma of citrus.
We cut the tangerines into pieces and squeeze out the juice from them, if there is a juicer, then you can use it.
We cut the tangerines into pieces and squeeze out the juice from them, if there is a juicer, then you can use it.
Mix well the sugar, tangerine zest and their juice. We remove the fallen bones.
Mix well the sugar, tangerine zest and their juice. We remove the fallen bones.
Break the eggs into a separate cup, define them in a citrus mixture and beat a little with a whisk. Set the container aside for about 15-20 minutes.
Break the eggs into a separate cup, define them in a citrus mixture and beat a little with a whisk. Set the container aside for about 15-20 minutes.
Cut the butter into rectangular pieces and let it soften a little. Important! We don’t save on oil, we take the best, after all, this is for the cream with which the custard eclairs are completely filled.
Cut the butter into rectangular pieces and let it soften a little. Important! We don’t save on oil, we take the best, after all, this is for the cream with which the custard eclairs are completely filled.
In a saucepan set on low heat, we filter the contents of our first container through a sieve.
In a saucepan set on low heat, we filter the contents of our first container through a sieve.
Add butter, add the heating temperature and begin to stir the mixture intensively until boiling.
Add butter, add the heating temperature and begin to stir the mixture intensively until boiling.
Then reduce the heat and for 5-7 minutes of continuous stirring, bring the cream to a state of sour cream. It's okay if the consistency of the cream is not as thick as we would like. After the cream mass has cooled, we will put it in the refrigerator.
Then reduce the heat and for 5-7 minutes of continuous stirring, bring the cream to a state of sour cream. It's okay if the consistency of the cream is not as thick as we would like. After the cream mass has cooled, we will put it in the refrigerator.
Our ideal recipe for eclair dough is unusually simple, but requires strict adherence to all stages of preparation from and to. Place a pot filled with water on fire.
Our ideal recipe for eclair dough is unusually simple, but requires strict adherence to all stages of preparation from and to. Place a pot filled with water on fire.
Add margarine directly to the water and increase the temperature.
Add margarine directly to the water and increase the temperature.
Slowly, the liquid will begin to boil, and the margarine will melt, then we will introduce salt into the saucepan.
Slowly, the liquid will begin to boil, and the margarine will melt, then we will introduce salt into the saucepan.
When margarine completely covers the surface of the water, without removing the pan from the stove, quickly add flour to the liquid mixture.
When margarine completely covers the surface of the water, without removing the pan from the stove, quickly add flour to the liquid mixture.
Mix it intensively. We remove the container with the dough from the stove if there are no flour lumps.
Mix it intensively. We remove the container with the dough from the stove if there are no flour lumps.
There should be no fear that the contents will burn. It just won't make it. The hotter the bottom of the pan, the more elastic the dough will be.
There should be no fear that the contents will burn. It just won't make it. The hotter the bottom of the pan, the more elastic the dough will be.
The primary brewed dough has a consistency reminiscent of well-kneaded plasticine, which lends itself well to modeling.
The primary brewed dough has a consistency reminiscent of well-kneaded plasticine, which lends itself well to modeling.
Prepare the eggs in advance, wash well and lightly dry.
Prepare the eggs in advance, wash well and lightly dry.
Now we are moving on to the most important stage in the preparation of choux pastry for eclairs, we follow the recipe unconditionally if we want to get perfect pastries. In the warm brewed dough, we begin to introduce the eggs strictly one at a time. Mix only by hand. There should be no whipping, otherwise the eclairs will not be as airy as they should be.
Now we are moving on to the most important stage in the preparation of choux pastry for eclairs, we follow the recipe unconditionally if we want to get perfect pastries. In the warm brewed dough, we begin to introduce the eggs strictly one at a time. Mix only by hand. There should be no whipping, otherwise the eclairs will not be as airy as they should be.
We warn you right away: after adding the eggs, the choux pastry will become impossibly sticky, but this sign means that the instructions were followed.
We warn you right away: after adding the eggs, the choux pastry will become impossibly sticky, but this sign means that the instructions were followed.
Gently move the entire mass into a pastry bag or syringe, however, we used a strong plastic bag, after cutting off one corner by 2-3 cm.
Gently move the entire mass into a pastry bag or syringe, however, we used a strong plastic bag, after cutting off one corner by 2-3 cm.
We cover the baking sheet with parchment. paper and lay out eclair blanks on top of it, forming them by squeezing out strips of dough 8-10 cm long and 1.5-2 cm wide. Bake in a well-heated (up to 220 °) oven for 20-25 minutes. Important! Do not open the oven until the end of baking.
We cover the baking sheet with parchment. paper and lay out eclair blanks on top of it, forming them by squeezing out strips of dough 8-10 cm long and 1.5-2 cm wide. Bake in a well-heated (up to 220 °) oven for 20-25 minutes. Important! Do not open the oven until the end of baking.
Cooking eclairs, as well as any other desserts, is not complete without the imagination of a culinary master. To make the surface of the cakes slightly ribbed or curly, we used an ordinary fork, which went over the top of the strips of dough.
Cooking eclairs, as well as any other desserts, is not complete without the imagination of a culinary master. To make the surface of the cakes slightly ribbed or curly, we used an ordinary fork, which went over the top of the strips of dough.
Choux pastries increase in volume quite well, forming voids inside. It lags well behind the surface and practically does not crumble in the hands. Using a knife, make cuts or indentations in the eclairs for the subsequent addition of tangerine cream.
Choux pastries increase in volume quite well, forming voids inside. It lags well behind the surface and practically does not crumble in the hands. Using a knife, make cuts or indentations in the eclairs for the subsequent addition of tangerine cream.
We fill the blanks with custard filling completely and set aside for soaking. You can sprinkle sah. powder and put in a cool place for a few hours and, in fact, then eat. However, we decided to apply chocolate icing to the surface of the cakes.
We fill the blanks with custard filling completely and set aside for soaking. You can sprinkle sah. powder and put in a cool place for a few hours and, in fact, then eat. However, we decided to apply chocolate icing to the surface of the cakes.
Place pieces of white chocolate (not soy), with the addition of good cow's butter, in a saucepan over a water bath. After 5-7 minutes, mix the melted ingredients into a creamy glaze.
Place pieces of white chocolate (not soy), with the addition of good cow's butter, in a saucepan over a water bath. After 5-7 minutes, mix the melted ingredients into a creamy glaze.
Cover the soaked eclairs with custard with creamy chocolate. The first batch of cakes is ready! We cool them in the refrigerator.
Cover the soaked eclairs with custard with creamy chocolate. The first batch of cakes is ready! We cool them in the refrigerator.
Pieces of dark chocolate also need to be melted, but with the addition of milk, sugar and butter. This type of chocolate icing has a more liquid state.
Pieces of dark chocolate also need to be melted, but with the addition of milk, sugar and butter. This type of chocolate icing has a more liquid state.
There were a lot of semi-finished products, so we decided to diversify ready-made eclairs with custard, the photo is proof of this. We also cover the second batch of cakes with chocolate icing and remove them from a warm place to a cooler one.
There were a lot of semi-finished products, so we decided to diversify ready-made eclairs with custard, the photo is proof of this. We also cover the second batch of cakes with chocolate icing and remove them from a warm place to a cooler one.
We used all the custard blanks and all the cream for eclairs, but the dark icing remained. Let's apply a decorative pattern, in the form of a treble clef, on a light surface. It turned out nice. The contrast of dark and light always attracts attention. We will serve homemade eclairs with a pattern for dessert to dear guests, and we will eat the rest ourselves. The main thing is not to overdo it with the quantity.
We used all the custard blanks and all the cream for eclairs, but the dark icing remained. Let's apply a decorative pattern, in the form of a treble clef, on a light surface. It turned out nice. The contrast of dark and light always attracts attention. We will serve homemade eclairs with a pattern for dessert to dear guests, and we will eat the rest ourselves. The main thing is not to overdo it with the quantity.

Are custard eclairs as useful as they are delicious?

The cakes turned out not only appetizing in appearance, but also unusually tasty. The unique aroma of tangerines in the composition of the custard leaves an aftertaste in the mouth for a long time. It is divine! It will be very difficult to break away from our cakes, but we must not forget that this is a real eclair, the calorie content of which is not so small, compared to the great positive from the custard delicacy. French women, for example, although they are considered the main fans of this fabulous dessert, treat it with caution. Sometimes it is enough to eat a couple of eclairs, savoring the filling and enjoying the taste of cakes, in order to saturate the body with the necessary carbohydrates and get a boost of energy for quite a long time.

Despite the fact that eclairs are absorbed by the body very quickly, thanks to sucrose, cholesterol levels will grow uncontrollably with their frequent use. All this applies to fans of various diets, but athletes and active people can pamper themselves with wonderful cakes as much as their heart desires. You can’t eat too much in any case, because from the nutritional properties of cakes, without exception, saturation comes faster than from ordinary baking. Moreover, the filling for our eclairs is made from good fatty butter, and this is an additional calorie content.

If you looked at HozOboz, you are fans of tasty and healthy food, not dietology. We really hope that after reading the instructions that are difficult at first glance, but quite interesting, you will certainly come to realize the idea of our confectioner in your kitchen. Well, then friends and relatives will certainly ask how to cook eclairs so that they turn out so tasty, then you tell them about us.