Cream for eclairs - the best options for a savory filling of a favorite dessert. Ecleri. Simple recipes for eclairs with custard in home minds Zrobiti custard for eclairs

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At home prepare spruzhnі frantsіkі lasoshі - ekleri. With cream, chocolate fondant, ganache, it's delicious!

A classic recipe for éclairs from childhood. Recipe for GOST, but with my small changes. I changed the amount of olive oil in cream, as well as tsukra, for GOST they transfer 275 g of zukra, I took 200 g, I think, which one is more low enough, but if you want that classic relish of childishness, then take more tsukra. Eclairs are used with butter cream, wine is called Charlotte, used with protein, used with boiled condensed milk cream, and also with custard. I cooked with butter cream, in my opinion, in my childhood in the store, the most popular option.

200 g boroshn
100 g olive
180 g water
dribka salt
300 g eggs (approximately 5 pieces)

250 g olive
200 g zucru
200 g milk
1 egg
10 g vanilla zucru
1 st. l. cognac

Coverage:

100 g chocolate (I have 56%)
50 g olive

Ready brew for eclairs.

Pour water into a saucepan, add top oil | oil |, salt | salt |, bring to a boil.

Vsipati once everything is borosno, often mix it up.

After that, how to get into the chest tightly, continue to respect the whilina, and brew well. Take it out of the fire, cool it down to a warm state.

Throw eggs in an okremіy єmnostі.

Step by step, in small portions, pour in the eggs to the dough, beating well with a mixer, or using a large spoon.

It is more likely to be uniformly more plastic.

Put the dough in a sachet bag, tie it up and trim the cut with a size of approximately 1.5-2 cm.

On the baker's paper, make a rosette, éclair vinny buti along the length of 12 cm, turn the paper over to the other side.

Tisto razrahovane for 20 pieces, everything will not fit on a sheet, I blew in two.

Look at the leaf at the sight of sticks.

Put the oven in the oven up to 180 degrees. Vipіkati approximately 25-35 hvilin|minutes|.

Ready eclairs to cool again.

Ready Charlotte cream for eclairs.

Egg, tsukor, vanilla tsukor, milk, put in a saucepan, thoroughly mixed until uniform.

Cook with continuous stirring, until the moment when the mass will envelop the shoulder blade. Cool the syrup again.

Zbiti vershkov oil|mastilo| until the lightening. Vershkov's oil can be at room temperature and soft (remove it from the refrigerator far away).

Then, step by step, add the ostigly cream, whisking until smooth, add cognac.

Once the cream is broken down, it can be easily removed. This is the first time it happened to me, to that I prepared the syrup ahead of time, and I immediately poured it out of the refrigerator, that I poured it in very fast)), to that the cream was lightly rozsharuvavsya. I transferred about a quarter of the cream to another container, and melted it in a micro-furnace oven until it became thinner, then, with continuous whipping, poured it back into the main mass, the cream became ideal - smooth, uniform, plastic!

Let's make éclairs.

If you have a nozzle that looks like a long narrow tube, then you can fill the shards of the store, through one small puncture. If not, then you can fill it through the bear with a little nozzle of a small diameter, but then again, so that I fill the eclair again with a bag, and three punctures, so that the cream fills the entire volume, there is nothing more to it, no more!

Otherwise, start with the simplest method, just make a neat white rose on the eclair. Open the eclair, and fill it with cream for an additional teaspoon.

I go back. I made most of the éclairs like this.

Put the stuffing of eclairs obov'yazkovo in the refrigerator for complete cooling, if only for 2-3 years, so the stench will become richly savory, so that the butter cream fills up the necessary structure.

The classic clerks grimaced at the guest with the so-called fudge, it is prepared from sucrose powder, it is simple white, and it is, ale pіdfarbovana cocoa, tobto chocolate. Ale to grow in the home minds, it is correct to finish the fudge smoothly, you need a thermometer, dosvid that patience. Even though I have everything overprotected, I covered the éclairs with a wonderful chocolate ganache, in my opinion, for the savor it’s just tastier, lower with fudge! And I will raja to you in the same way.

Chocolate and vershkov butter|butter| rosemary roses in a single sum in a micro-furnace or in a water bath.

Eclair can be soaked in ganache (it looks like it’s on the photo) or smeared with penzlik (right-handed). As soon as you look more carefully with a penzlik, before that, the ball of ganache comes out thin and equal.

And the axis i is cut.

Zavarnі tіstechka come out more savory! I have already been vouchsafed, relish tsey.

Recipe 2: eclairs with custard at home minds

Homemade éclairs with custard are a variation of the famous French dessert, created back in the 19th century, which is prepared at home. Varto means that the hand-waving chicane is not hotter, lower at famous confectioners, even though the process of cooking is rather clumsy.

However, varto vrakhovuvaty, scho deakі nuances all the same іsnuyut and if not їховуvaty, then Virzikuєte remake savory pastry on breasts of baked pastry, which have spread. So, for example, at the hour of baking the eclairs, do not look at the oven. In this situation, it is possible to fumble at the uvazi, because it is not possible to open the oven door. It is connected with this, that when the temperature changes, it simply settles and transforms simply into a shapeless mass. Eclair can be delivered only in that moment, if the wine is baked well.

Vershkove butter - 100 gr
kharchova sil - ½ tsp
chicken egg - 4 pcs
egg zhovtok - 4 pcs
vanilla - 1 pod
tsukrovy pіsok - 100 gr
borosno wheat - 260 gr
zucrova powder - 40 gr
milk - 400 ml

At the castrule on the stove, boil 250 ml of water and add oil to it. The rest of the names of the ingredient are to blame for the rest. It is also necessary to add a little salt and zucru to the sum of the sum.

I boil the water all the way. Let's immediately take the saucepan out of the fire.

Now next good vimіsiti іsto. It can become elastic and it is not guilty to stick to the walls of the saucepan.

One by one, beat eggs into the dough and mix well. Vono may have a uniform consistency.

The bottom of the deck was covered with parchment, and then we put it on a fresh piece of dough. Zrobity can be either for an additional teaspoon soaked in water or for an additional confectionery syringe.

Vipіkati ekleri is required for two hundred degrees with a stretch of thirty quills.

Now ready for eclairs custard. For whom, in the mist, we add eggs, borosto that tsukrovu powder.

Milk is boiled on the stove, adding zukor and a vanilla pod to a new one, raising a breath.

Now we add milk to the chewing gum, continuing to heat up the sum, help it. Vaughn is guilty of dying, but the little breast is not guilty. If the cream has reached a consistency, the saucepan with it must be removed from the stove.

The cream is cooled, and then we robimo naprіz in eclairs and start yogo for the help of a confectionery syringe.

Now homemade eclairs with custard can be served to the table!

Recipe 3, pokrokovy: how to cook homemade eclairs

Brewed tea, with savory lower creamy fillings, even more suitable for a Christmas or everyday tea and a beautiful embellishment for the table.

Eclairs are even more savory, dovgastі tіstechka, which came to us from distant French cuisine, with savory creamy flavors. For the preparation of vicory, brewed dough is used, and, as a rule, custard. If you want to try it out, then you can tempt it with any other cream of your choice, but today I will prepare eclairs in a classic vikonanni with custard.

For test:

Vershkov oil - 100 gr.
water - 1 bottle
sіl - pinch
eggs - 5 pcs.
borosno - 1 bottle (160-170 gr.)

For cream:

egg - 1 pc.
zukor - 100 gr.
borosno - 2 tbsp.
milk - 1 bottle
vershkov oil - 150 gr.
vanilla zukor - 1 sachet (8 gr.)

For the cob, prepare the brew. For this, pour 1 bottle of water into a saucepan and add 100 g of butter and a drop of salt. Let's check, while the oliya will open up again, and the homeland will start to boil. We gave 1 flask of borosna (160-170 g), and we began to mix well with a spoon.

We need approximately one piece of wool and we take the dough from the stove. Guilty to finish dosit tight masa. In the past, one at a time, we introduce eggs and mix. It is necessary to lead 5 eggs. The consistency of the test is due to the fact that it is richly soft, but still trim the shape.

Then we covered the sheet with parchment and repaired the test. For clarity, place the dough in a confectionery bag (you can just put it with a spoon), and look like old wives. We put the éclairs in the oven up to 160 degrees and brew 30 chills. At the same time, do not open the oven for the hour of boiling, otherwise the stench will fall.

Now prepare the custard. In a saucepan, pour 1 bottle of milk and bring to a boil. Okremo in a bowl mix 1 egg, 100 g of zucru and 2 tablespoons of borosna.

At the egg - zukrovu sumish, with a thin glass, pour in hot milk, constantly stirring with a wine glass. Put the cream on a full fire and boil until it thickens, but do not bring it to a boil, otherwise the cream will burn. They gave yoga room in a cold place until the end.

Cream in a bowl 150 g of softened topsoil with a bag of vanilla zucru, step by step adding our custard to the new one.

Fill the eclairs with cream. To embellish the beast, you can vicorate chocolate icing and zukrovu powder. Our dessert is ready. Receiving tea.

Recipe 4: yak zrobiti ekleri with custard

I preach to you pokrokovy recipeéclairs with custard from photo. Even savory eclairs came out, everyone fell down to the soul.

milk - 125 ml
water - 125 ml
zukor - 1 tsp
sіl - pinch
vershkov butter - 100 gr
borosno - 150 gr
eggs - 4-5 pcs

For cream:

eggs - 4 pcs
zukor - 100 gr
milk - 500 ml
vanilla zukor - 1 tsp
corn starch - 2 tbsp.
Vershkov butter - 60 gr
borosno - 2 tbsp.

At the casserole (I have chavunna), mix milk with water, add tsukor, strong and butter, boil. At the boiling sumish, add everything to the bucket and mix well. The dough can stick together in one sack.

Take yoga from the fire and add eggs one at a time, beating with a mixer.

Tisto may be more elastic and brilliance. Transfer the dough into a pastry bag.

On a sheet of parchment laying, see the eclairs, stand between the eclairs 1-2 cm, so that the stench will grow up. Weep the éclairs in the oven up to 200 ° C with an oven stretch of 15 strands, then change the temperature to 150 ° С and brew 15 strands.

Ready custard for eclairs for recipe with photo.

Pour the egg-and-milk sum into the milk that was left in the pan. Put on a small fire and cook constantly stirring until the cream thickens. If the cream is ready, add | add | in new oil | oil | and mix well.

Transfer the cream to a bowl and cover it with grub, so that it sticks with the cream, and make it cold again. (I deprived for nothing).

For the help of a confectionery bear, fill the eclairs with chilled cream.

Savory! I agree, my pokrokovy recipe for eclairs from custard with a photo suits you!

Recipe 5: homemade eclairs with cream and chocolate

To the French, the word eclair is translated as a bliskavka. On the right, in the fact that it’s easy to prepare the soup, and for the new one, it’s necessary to have a small amount of ingredients. That's why it took away the name eclair. Eclair is ideally pіdіyde like a savory and inexpensive dessert, like for a Christmas dinner, so just for an evening before tea.

Water 0.5 l
Vershkov butter 160 g
Strong dribka
Boroshno 300 g + 2 tbsp. l for cream
Egg 6-7pcs. + 2 for cream
Zukor 200 g
Milk 500 ml
Vanilla zukor
Chocolate and coconut flakes

We're ready to go. At the pan we pour water and put oil and a drop of salt. If the butter is melted, it will visipaemo borosno. Everything is seriously mixed up, so that there is no breast.

Quietly, I can pick you up in a coma and look at the walls of the kastruli. As soon as it happened, then it’s ready.

Znіmaєmo tіsto z|іz| fire. Give a couple of chills to the oholone and then add the eggs. We add one by one relatively peremishyuchi.

The brew can be quite elastic.

Ready dough and put it in a confectionery bag. I didn’t have yoga, so I made different bags for freezing fruits, cutting the tip of the bag.

The oven is heated up to 180 degrees. And in the meantime, an éclair is formed on deco covered with parchment.

We put in the rozіrіtu oven ekleri. Approximately 40 times 180-200 degrees. When the éclairs are ready, pierce with a toothpick, so that it will come out again.

Ready custard. At the casserole, eggs are mixed with zucr, vanilla powder or vanilla zucr

Let's sweat out of the forest.

Sumish is diluted with cold milk.

Put the pan on the fire and constantly stir, bring the custard to a boil.

The skin eclair has irritated tears.

Reminds me of eclair cream. I crush with a teaspoon.

Behind the bajans, the éclairs can be covered with melted chocolate and sprinkled with coconut flakes. Savory!

Recipe 6: eclairs with cream at home minds (from photo)

This recipe is not to be left out of the hands of lovers of licorice. Eclairs with custard are considered a classic dessert. It’s always good to go to the evening tea after the family evening, or to the morning cavi in the soft kohanoi. Until then, get ready Eclairs with custard not difficult. All we need is the same ingredients that hour. Otzhe, forward to the culinary beasts!

For test:

Water 1 bottle (200 g of water for a 200 ml bottle)
Premium wheat borosno 1 bottle (130 g borosno in a 200 ml bottle)
Oliya Vershkove 100 gr.
Chicken egg 3-4 pcs. (Everything is to be deposited in the form of eggs)
Strength 0.5 teaspoon (pinch)

For cream:

Milk (be it fat) 1 tbsp. (200 gr.) + ¾ tbsp. (175 gr.)
Chicken eggs 2 pcs.
Borosno wheat premium 2 tbsp. spoons
Tsukrovy pіsok 1 bottle
Oliya Vershkove 2 teaspoons
Vanilin 1 teaspoon

Before that, I prepared a pot with water and put it on the fire. We add vershkov oil and a little salt - there will be plenty of cod. It is brought to a boil and carefully added borosno, constantly mixing, not allowing the breasts to be settled. On the dead fire, energetically changing, trimming 1-3 whilins, it is necessary not to let the dough burn, which is viishov. Dali znimaєmo s fire and let it cool, but not much up to a maximum of 70 degrees. In the first fluff, the appearance of the dough may alert you, do not mix it up and you will reach the required consistency. At the end of the day, beat the eggs tightly, on the cheeks, resolutely mixing, until the skin of the egg is covered with the test mass. Possibly, a bunch of eggs will still be water-creamed in the test, but the energy will not be mixed without difficulty to give the necessary, uniform test mass. To speed up the mixing process, you can use a mixer to speed it up.

The past, which happened, for the help of a confectionery syringe, can be seen in small, full-bodied portions on a baking sheet, lined with parchment, and a long time covered with oil. Heat the oven up to 170 °C, and not more than 220 °C. To lay everything down, in addition, you have an hour and you have conceived vipekti: if you don’t drink for an hour, and you love your ecleri with a quick twist, then you need to drink it at a temperature of 170 degrees and 35-40 chills. If you love pіdrum'yanenі, light brown éclairs and want to save every hour, then baking at a temperature of 220 °С is for you. An hour for a vipіchka in my vipadka pіde 20-30 hvilin. If the temperature is below 15 hvilin, it’s better not to open the oven, give the eclairs the opportunity to “rise” and settle in the middle of the tіstochok to finish the larger empty stuffing. Ready blanks for the future dessert, let's take it out of the oven and let it cool.

At the casserole, mix the eggs with the boar until the breast is formed. In another container, boil milk with zukr. Then we boil the product, pour it into the beaten mass, and that egg, constantly mixing, so as not to allow the breasts to be killed. Sumish, what happened, we put it on full fire, continuing to respect it. Do not allow boiling, bring the sumish to a boil. She adds top oil and vanilin. Everything is mixed up to a new variety of products and the cream is coldly chilled. For whom it is necessary to fill dishes with cream near ice or cold water. Cool down and bring the temperature of the cream to the optimum temperature for filling our pasties (three times colder for room temperature).

Custard for the help of a confectionery syringe is filled with empty eclairs. Since you don’t have a special syringe, you can use a knife to make incisions on buns, and in a new spoonful of extra spoons you can add a small amount of cream. Our classic dessert for children and adults.

Savory éclairs can be served with various drinks: tea, kavoi, juice or wine. Vіdmіnno pіdіyde such a dish like a dessert or on a snack. You can pack it and take it with you to work or give the child to school. In such a mood, stench plays the role of a wonderful and succulent snack, like home-cooked before, and therefore not bad for health. All delicious!

Recipe 7: homemade eclairs with chocolate cream

Vershkov oil - 125 gr.;
borosno - 1 tbsp.;
water - 1 tbsp.;
sil - 1.4 tsp;
chicken eggs - 4 pcs.;
vanillin - 1 gr.;
milk - 1 tbsp.;
egg yolks - 2 pcs.;
vanilla zukor - 1 tsp;
cocoa powder - 1 dess.
tsukor-pisok - 0.5 tbsp.

On the back of the head, prepare custard. Aje youmu will need to cool down for the hour while the ecleris are being prepared. For whom do we need such a set of products.

Accurately water creamy zhovtok vіd squirrel.

We don’t need whites, but we add zukor, flour, vanilla zucchini to the zhovtki, and everything is thoroughly mixed.

You don’t need to beat it, just mix it up really well. In the next step, boil milk and add cocoa powder.

After that, as the cocoa rises and the milk boils, we mimic and give the milk a little chill, three hvilin. Potim dodaemo masu zhovtkom, tsukr and boroshnoy and put on the stove.

We cook 5 quills on a small fire, constantly stirring the masa, until the masa is thickened.

After that, yak masa trohi okholone, add 50 gr. vershkovy oil | oil | and beat the cream.

We finished with the cream, we left it with the rest, and proceeded to the preparation of custard dough for eclairs.

For whom do we need

125 g of butter | oil |, 1 bottle of borosna and water, 4 eggs, vanilin or vanilla zukor and ¼ tsp. salt.

Rіzhemo on shmatochki tops of the oil, add a bottle of water and put on the stove, pouring olіyu.

We add strength and if the mass boils, we work the minimum fire under the saucepan.

Dodamo vanilin and progressively sippaemo borosno intensively stirring the mass, which is thick, with a wooden spatula.

Znimaєmo z vnuyu and daєmo kіlka kіlka khvilin test holonut. Let's beat in eggs one at a time, without ceasing to stir vigorously.

Well, one egg broke apart with dough, we beat it in on the foot. Tisto can be elastic, glossy. For example, eggs of a small size can be beaten in one more egg.

We cover the sheet with parchment paper and spread the dough with a teaspoon. Rosemary lie down in order, yakі ekleri you are ready. I like small ones, so I put the dough with rosemary and hairy peas.

We heat the oven up to 180 * C and put the deco in the oven.

20 hvilin vipkaєmo our éclairs. Do not open the oven until the docks of the clerk are working, it is not easy to wake up.

After 20 hvilin, the fire in the ovens is less and the ekleri is drunk, until the stink becomes a golden color. Approximately 15 quills.

If our profitrolls cool down, we will make a small cut on the side of the bag and fill the filling with cream.

For such a spread, it is about a teaspoon of cream.

From above we pour eclairs with tsukrovy powder, we brew savory tea and enjoy it with pastries.

Recipe 8: chocolate éclairs at home

If you like profiteroles, éclairs with some kind of cream, then obov'yazkovo please yourself with chocolate éclairs, which you can cook in your kitchen without visible zusili. As a filling for such a dessert, pidide is a wonderful custard - it is easy to prepare it with addition of starch, and with addition of custard pudding. The biggest secret of preparing éclairs is to let them cool down in the oven after boiling, otherwise the stench will simply fall off!

Lasoschi are preparing for the treatment of colds: literally in 40 hvilins you will be able to give yogo on the table at once with hot drinks. Particularly far away in desserts are those that do not require expensive ingredients, and the éclairs themselves go out to finish the bagat, so that I have lost the sieve!

For test:

70 g wheat boroshn
10 g cocoa powder
150 ml milk
60 g butter
2 pinches of salt
1 st. l. tsukru
2 chicken eggs.

Custard:

1 Zhovtok
200 ml milk
2 tbsp. l. starch
5 st. l. cukrovy squeak
20 g of butter | oil |.

To prepare dough in a container with a non-stick bottom, pour milk and add in a new piece of butter | oil |, strong | salt | and sour pisok. Let's put the pot on the stove and bring it to a practical boil - it's necessary for us, so that the spices get into the heartland and the oil is heated.

While the country is warming up, we mix cocoa powder and wheat in a small container.

It is known that there is a fire and I will sip into it a lot of cocoa, and at once stir it up with a spatula.

In this rank, we have a viide brew of chocolate.

As soon as we bring all the dry ingredients into the dough, we move it into a bowl or a salad bowl. Vіb'єmo in a new egg and relatively mixed with a fork by pulling 1-2 strands. Insert another egg (remember that the eggs must be inserted one at a time, so that the stench does not burn out).

Move it into a pastry bag or a syringe.

We smear the parchment paper with oil and apparently later parts of the dough on the new one, trying to fill the great space between them, so the éclairs significantly increase in size during the vipikanny. Pom_stimo deco with blanks in the oven shaf at 180 degrees for 20-25 minutes.

Since in the kitchen there is a smell of white wine, and the eclairs are growing at the rosemaries, the oven is open, but the door is not opened for 10 more quills. We’ll only be sweating brightly ekleri, otherwise the stench will simply fall off in the cold wind.

At the deep mist, cold milk is cold, 1 chicken zhovtok, zukor and be-like starch, corn or potatoes. Relatively razmіschuєmo.

Let's put it in a container with a non-stick bottom and bring it to a boil, stirring with a glass of wine.

Like a cream only thicker, we can remember the fire and rub oil into the mass. Cool the cream in the cold.

We cut the skin eclair on the side and put it in a new cooling cream.

We put it on a dish or a doshka, sprinkle it with zukrovy powder and serve it to the table with a drink.

Recipe 9: cream for éclairs at home minds (pokrokovo)

1 egg
1-3 art. borosna spoons,
1 bottle of tsukru
0.6 bottles of milk,
250 gr. top oil.

The egg is relatively miёmo, broken.

Dodaemo in a new tsukor.

Blended with a mixer until white.

We add milk to the masu and 1-3 tbsp. spoons of boroshn, mixed in front in a small amount of milk until the breasts are formed.

We put the sum on the fire, bring it to a boil and cook on the arc of a small fire, whilin 5, constantly stirring. Cool the masa.

Vershkov oil | oil | narizaemo on small shmatochki.

Sumish sumish is introduced in small portions, beaten overnight with a mixer. If the masa becomes homogeneous, add to it the aromatic essence and vanilla zukor.

The cream is ready, now on the right behind the eclairs. It is necessary to remember those that custard, like any other oily one, is an excellent medium for the reproduction of bacteria. Therefore, it is necessary to work the cream immediately before implantation and save less from the cold place. Ale ekleri is such a delicious product that I think that you simply won’t be allowed to wake up too early.

Recipe 10: homemade dough for eclairs and profiteroles

Water - 125 ml
Milk (fat content 3.5% or 3.7%) - 125 ml
Strength (not povna) - 1 tsp.
Zukor (nepovna) - 1 g
Oliya Vershkove - 110 g
Borosno wheat / Borosno - 140 g
Chicken egg - 5 pcs

We mix milk, water, strength and zucchini at the pan (bazhan with a similar bottom. I have a Zepterian pan, so you can beat it with a mixer without any problems), add olive oil, bring it to a boil.

As soon as the water boils, we add everything to the boar (better if you ask in advance, so that it will be sour, and the wine will be more refreshed). Good beaten, so that the dough became soft.

We beat 2-3 more quills, until it will not stand out from the walls of the pan. Everything is safe, the docks of the pan stand on the stove. We form a great sack.

Take the pot out of the fire and transfer it to the deep bowl. I have a bowl on the photo, it looks like it’s like a saucepan (THE IS A VERY IMPORTANT MOMENT, so you need to add eggs one at a time for an even and light structure to the dough). I start adding eggs one at a time, beating the dots, do not mix the eggs with the dough.
It’s ready to look like this, that is, the consistency is thick, such that it doesn’t drip out of the wine, but rather falls off.
After that, you can start a confectionery syringe and proceed without a hitch to the top.

PORADA VIEW OF THE CHEF: “It’s best to freeze the preparations. Form either éclairs (approximately 8-9 cm of a lace) or profiteroles (4-5 cm), put them on parchment on a 2-3 cm wide, one type of one and put in the freezer.

I sound like this and I swear, to that, as a rule, I swear that cream in the evening, and I sip the coming day. It’s so handy to work, so that it’s necessary to start the eclair without intermediary before serving, otherwise the stench will get wet. And don’t start messing around with the preparation of dough (don’t make it simple). I, zvichayno, vytyagyu tіsto khvilin for 20 to vypіchki and I just fill in the refrigerator.

We heat the oven up to 180 degrees (for those who have gas - 4), we put our blanks (as if it were in the oven - with a confectionery syringe you need to form on a sheet, lined with parchment).

The chef cooks for the sake of sipati ekleri or profiteroles for licorice filling with crushed almonds and zucr. I don’t always work, but it’s delicious to go out.

We put in the oven and vipkaєmo 7-8 quills (the cleres are guilty in obsjazі and rise, but after the color they are overlaid with the same ones). Then we open the door and continue to sip the whilin 15 to a golden color. After that, I turn on the oven (I have an electric one) and leave them there to cook.

We propagate the performance before tea, and we love the children of eclairs with custard. For the preparation of home-made pastries, it is absolutely classic and time-consuming recipe for custard pastry and standard cream, and the glaze for diversity can be made in two variants - dark (based on cocoa) and white (with licorice powder).

The best relish, knowing us from childhood, to eat at the table lasunіv razny vіku. Otzhe, gladiёmo guests and households with a sweet surprise! Cooking homemade appetizing éclairs - a recipe with a photo of Pokrokovo will help us with this.

Ingredients:

For test:

vershkov butter - 100 g;
borosno - 150 g;
drinking water - 250 ml;
sіl - triska;
medium-sized eggs - 4 pcs.

For cream:

milk - 500 ml;
eggs - 2 pcs.;
zukor - 180 g;
vershkov butter - 200 g;
borosno - 3 tbsp. spoons;
vanilla tsukor - 1 teaspoon.

For light glaze:

tsukrova powder - 180 g;
vershkov oil - 10 g;
milk - 2 teaspoons.

For dark glaze:

cocoa powder - 4 tbsp. spoons;
vershkov butter - 50 g;
milk - 2 tbsp. spoons;
zucrova powder - 4 tbsp. spoons.

We start the process of preparing dough from dough. A bar of olії is narrated with little pieces of a sufficient size, filled with drinking water and throwing a crackle of salt. Pomіshchaemo tsyu sumish for the death fire.
As soon as the oil is rediscovered, and the homeland only boils more, we know the capacity of the stove and negainally weep the whole norm of the barrow, which we ask (please її more quickly for the distance). Promptly mix with a wooden spatula until a uniform slitted mass is removed. Pratsyuemo dozhe shvidko! Borosno obov'yazkovo can be different in the hot homeland - this is the main feature of custard dough!
In the wake of the possession of a large mass, we turn the pan on the stove. Prodovzhuєmo vіmishuvati 1-2 hvilin with minimal fire (it is easy to go out of the bottom and sides of the pan). Transfer the masa to a clean bowl and let it cool to room temperature.
At the brew, it’s hard, what happened, we drive it in one at a time siri eggs, diligently vimishyuchi sumish. To pay respect, that the consistency of the finished dough is rich in why it is stale in the form of eggs, and also in the quality of the borosh, which is victorious, be respectful of that - it is possible, you need 1-2 pieces more or less, but it is indicated in this recipe.
As a result, the brew is thick for eclairs, but it can be smooth, viscous and rare in the world. If so, you may well trim the form, if we form a test for the help of the culinary package. Just the right consistency stepwise matched with a thick, important line of a spoon.
Reminding us with our dough, a culinary package and hanging on a parchment-covered sheet of dowgast blanks with a length of 6-8 cm.
Vipkaєmo ekleri 15-20 hvilin, raising the temperature to 220 degrees. For the whole hour, the tіstechka zbіlshatsya at the rosemіrі and pіdrum'yanyatsya. Let's change the heating up to 160 degrees and check the whilin 10, so that the eclairs "dry out" in the middle.
In parallel, we are preparing the cream. In clean and dry dishes, it is boroughly that half of the normal zucru. Let's beat the orgy eggs.
Lightly zbivaemo sumish with a wine to uniformity and the appearance of light stumps.
Milk is poured into a saucepan, add vanilla zucor and excess zukrovy pisku, boil. Approximately a third of the hot milk mass is poured into beaten eggs. We mix it energetically, and then we pour it back at the saucepan with milk and turn it on the stove.
Pomіshuyuchi, vitrimuєmo on a weak fire mayzhe until boiling (until it thickens). Having cooled the cream for custards to a warm state, add softened butter, beat with a mixer / wine until smooth and uniform.
On the eclairs, neatly robimo bichnі nadrizi. For the help of a teaspoon, we generously fill our dough with custard (before filling the éclairs, try the cream in the refrigerator).
The final step is to prepare for the test of glazes. We see two things - it’s dark and white. Let's start from the first. For this one, in a small saucepan, cocoa powder, licorice powder, and olive milk. We are placed on a full fire and constantly shifting, bringing the mass to uniformity. The consistency of the glaze can make melting chocolate. As if the sumish was supernaturally thick, we add milk. Yakshto over something rare - tsukrovu powder.
For white glaze, we mix oliya with milk. Help us sum up the fire. As soon as the oil breaks down, we introduce licorice powder and mix until it has a uniform creamy texture. As if the masa was too thick, as if in a deep glaze with dark glaze - we add milk. Obviously, for the thickening, we use a larger portion of tsukrovo ї powder.
Part of the eclairs is covered with dark glaze, the ribs are covered with white. Before serving, cool the dough in the refrigerator.

Homemade éclairs with custard and bottom glaze are ready! Good tea!

If my relatives want some savory before tea, I bake the simplest, in my opinion, apple charlotte or eclerie. Schopravda, éclair, like the French word "bliskavka" - tse winding tubes. I bake more profiteroles, small round buns with cream filling. In times, the form of the vipichka does not play a role. Do you want to bake dovgі, do you want, like me, round. Before the speech, profitrolls at the translation of "vigoda, melancholy chi pributok", in my opinion. Why not dessert before the new table?

Recipes for making éclairs on the Internet. And everyone writes that the stench is prepared even more easily. We don't call it that. The stinks are getting ready to stink smartly, ale singing zusilla, including physical ones, to report.

Ale don't lie! If you still try to prepare eclairs or profiteroles for my recipe and if you have everything, then success among relatives and friends is guaranteed to you!

Two years before cooking, you will have to cook eggs and butter from the refrigerator. Eggs are due to room temperature, and butter is soft.

Custard cream for eclairs

eggs - 4 pcs.;
tsukor - 1.5 bottles;
borosno - 3 tbsp. spoons from hot water;
milk - pivlitra;
Vershkov oil - 200 gr.;
vanillin.

Boil the milk and slowly pour it into the eggs with a thin glass, not ceasing to amaze. All milk with tsomu vilivati will not come. This manipulation is necessary to heat the egg sum to such a temperature that it does not burn out in hot milk. You can, obviously, pour the eggs with the zucr just so carefully into the milk on the stove, and then even the bazhano, so that you need some help, otherwise the efficiency of the object is great.

Put the egg and milk sum on full fire and, without interruption, continue to stir, bring to a boil. Sumish more often "shove". Vaughn is much zagushee, and it will be important for the bulbs to come out of it. Turn on the gas, don't stop stirring. Sumish needs to be earned without interruption, otherwise you’ll burn out at once.

Let the preparations cool a little and add vanilin and topsoil. It is better to cut Yogo with small pieces. Here, I do not recommend vikoristovuvaty a mixer, so that the cream can become rare, but it is not necessary.

We introduce the cream ubik. Let's get wine. Stir it with a spoon, so that you don't wind it up.

Recipe for making custard dough for eclairs

water - 250 ml - about 1.5 faceted bottles;
Vershkov oil - 100 gr.;
sіl - on the tip of a teaspoon;
boroshno - a second glass bottle (180 gr.);
chicken eggs - 4 pcs.

Boil water in a small saucepan. Put there the oil that strength, not knowing the fire.

It’s better to ask in such a container, so it’s easy to transfer it into a saucepan with water. If the oil is full of blooms, robimo half a mind is the least, we start to pour water with a spoon and everything hangs like a flower. Shvidko peremіshuєmo, rozminayuchi tіsto dens of a spoon. Vimikaєmo gas. And it’s still quieter to win until the same sumish.

Now you can easily reach it, so that the eggs do not burn in the sky. As long as it's cold, you can start with cream. Ale about the new troch below.

When it has cooled down to required temperature, now is the most important moment for our preparation. At the dough, beat in one egg at a time. One at a time, don't hurry to win everything at once! It’s better to cut the egg in front with a wine glass, so it will be easier to “push” it into the dough.

Vilivayamo beat the egg in the middle of the pastry and on the back of the hand with a spoon nibi press the egg into the pastry. І zavaєmo, zavazhaemo to the full poglenannya. So we work with us with other eggs. Quite can be similar and gleaming.

Ale, follow the test. As soon as you drink, it becomes rare, do not lay more eggs. Tisto can buti dosit schіlnim and twist. There is a lot to lie down here like a boroshna that egg.

We heat the oven up to 180 - 200 degrees. Vistilaemo leaf paper for vipіchki. You don't need to lubricate. If you want to make a double cake, hurry up with a confectionery bear or form a dough with two tablespoons. I don’t like this way, because the bear has too much dough. And with spoons - for a long time.

That's why I make small round buns - profiteroles. Ale is the essence and relish of the same. With a tablespoon, we take a portion of tіsta i, additionally helping with a pointy finger free hand, put it on a sheet on a small vіdstаnі one vіd one. I got 16 ticks. Call to go out + - 2 pieces.

We put a sheet in the middle in the oven, it’s chilly at 40. Ale stitch, they didn’t burn. Ready the eclairs of guilt, buti lightly ruddy with the beast and empty in the middle. Are you ready? Let's stand at the vimknenіy spirits 15 hvilin.

Everything is ready and chilled. It's time to fill our eclairs with custard. If you have a culinary syringe, you can speed it up by simply making a hole in the dough and seeing the cream in the middle. I work anyway. I cut the eclair not to the end and just lay the cream with a teaspoon. The pieces stick together wonderfully. Surpluses are picked up with a spoon.

Let the teach infuse, so that the cream seeps thinly and becomes soft.

You can start filling such profiteroles not only with licorice filling, but with various pates, mousses. caviar too thin.

The custard is even more popular with us since the Radian hours and is always associated, with us, with the names of ekleri. Ale krіm eklerіv, vіn vikoristovuєtsya like a cream at different cakes, desserts. On a yoga basis, you can prepare a lot of other creams for prosharka cakes.

But what is the basis? And this is a classic or, one might say, a basic recipe that can have its own specific set of ingredients. Even more often you can learn about recipes for custard, but you don’t need to follow this custard. Understandably, deyakі hospodarki or want to spare on the ingredients, or it's absolutely all the same, what kind of cream they will have in the cake.

The classic recipe for custard for éclairs is always rebuffed only with chicken zhovtki, and the proportion of ingredients is simple: on the skin, 100 ml of milk is taken 1 zhovtok, 10 g of zukru, 10 g of tsukrovy powder and 10 g of borosna. I want to respect the fact that the new victorist has the most trouble. If you go about starch, then it will be a patisser cream. A single entry can be made by replacing the tsukrovu powder with just tsukr. Otzhe, take the necessary products for the list.

Vsipayemo tsukor in a saucepan, in a kind of brewed cream.

We pour milk into it.

We put a part of the vanilla pod or a teaspoon of vanilla extract. For a quarter of milk, I vicorated a third of a pod. After that, we put the pan on the fire and bring the zucru to the boil, mix it up to the cob of boiling.

Vsipayemo in a bowl borosno that tsukrovu powder.

Dodaemo to them ahead of time cooked chicken zhovtki.

Relatively mix until the ingredients are combined.

Now we pour in a part of the heated milk at qiu sumish, stirring with a wine glass. Before cim, take away a vanilla pod from milk.

I immediately wiggled the sumish back at the pan.

We put the saucepan on the fire and, gradually startling the wine, we prepare the cream until it thickens. Shvidkіst zagusannya or preparing cream stale, depending on what kind of fire you cook, on a small or a great one. On a small fire, the process is more pleasant, it’s more laborious to fire like a minimum average, smut, zavadima all hour, so we’ve uniquely settled the breast at the cream, that cream is cooked better. On the cob of cooking, there will be a rare milk sum, but we respect it, don’t hesitate.

The cream is thicker more densely than thick, literally stretching 2 quills. It is not allowed to boil the cream at the same time. If you burn the saucepan with fire and keep it still for the next hour, even if the shards of a hot saucepan, the cooking process is still going on and the cream may not be the same on the days of the saucepan.

We immediately transfer the hot cream to another dish. If we mixed everything correctly, the cream will be the same and without breasts. But if the breasts are still settled, then the cream will cool down, and then wipe it through a sieve.

After that, as we shifted the custard to the bowl, we immediately curled it into contact with the custard custard, so that when it was reached, the custard did not settle on the surface of the custard.

Just like a cream, having cooled, vikoristovuemo yogo for recognition - we start ecleri, or just serve it like a dessert. The classic custard for eclairs is ready.

I often bake éclairs and freeze some in the freezer. Axis and the weather has come to defrost and fill with custard.

Dessert ready for tea.

Custard for éclairs is lower, light and irresistibly savory. It’s wonderful to add wine, whether it’s tіstechko. The recipe is simple, you will not need to buy expensive products. Everything that is needed often lies practically in the skin refrigerator.

Varieties of our cream є kіlka. So, if you want a classic pasta, like in the photo, then you can prepare the simplest cream for you, without any additives, having mastered yoga classic recipe. If you want something extraordinary, try zrobiti, for example, chocolate or caramel on the top. About those, how to prepare yoga correctly, so that it would be really tasty with you, we will tell you from the satisfaction, pronouncing the best recipe.

Tse is the simplest recipe, for which you can easily prepare delicious flavors that will make your eclair brews simply amazing. To do yoga, prepare:

A half liter of milk;
4 eggs;
50 g boroshen;
200 g zucru;
1 g vanilla.

Father, milk is poured from the saucepan, we put it on the stove. The fire is robimo for the little ones and let’s boil the milk. Vimikaєmo burner and zalishaєmo milk to reach. Zhovtki are placed in a bowl, mixed. Let's dodaemo borosno, tsukor and vanilin. Good, everything is beaten, bazhano with a mixer.

Dali, with the help of chewing gum, now it’s already possible with a glass, slowly pouring warm milk up to them. Then we put everything on the fire again and let it boil. At the principle, at whom it is ready. And in order to make the cream more often, the recipe should be boiled and boiled for about 5-10 quills, depending on your consistency.

Caramel

A lot of richness, caramel relish and a wonderful structure, as well as a reception color. Without a doubt, such a filling will make your dough taste incredibly delicious. To prepare you will need:

200 g boiled condensed milk;
200 grams of fat content not less than 33%;
vershkov oil | oil | 100 g;
3 tablespoons of boroshn;
1 g vanilla;
200 ml of milk;
1 tablespoon zucru.

We pour milk into a saucepan, add zukor and boar, mix it with wine, good and intense, so that the breasts do not shrink. Then we put our saucepan on the stove, we robbed ourselves of a small fire (it’s important, so that nothing burns) and cook until the country becomes thick. As soon as we knew our cream from the fire, we add more condensed milk, and I will renew everything with good respect, until the wines become one and the same. Let's reach.

Tim for an hour take an inch and a inch of butter, as I can buti m'yakim (before putting yogo out of the refrigerator). We put them in one єmnіst i ґruntovno zbivaemo. Obviously, it’s easier and more efficient to work with a mixer. Let's add our already trochic cream to the beaten mass. Dodaemo step by step, at the kіlka coming in, not forgetting the good mix. After that, the caramel is freshly prepared for victoria.

Chocolate bar

This recipe will become a reference for chocolate lovers. There is a bright relish of the beloved bagatma malt, as well as an appetizing color, like in the photo. To prepare yoga, prepare your feet:

150 g zucru;
2 eggs;
100 g of butter | oil |;
50 g of hot chocolate;
250 ml of milk;
1 tablespoon borosna;
3 tablespoons of cocoa;
1 tablespoon of potato starch.

Like in the front preparations, we start with milk, like weddle into a saucepan, maybe there is chocolate, lamayuchi on small pieces. Turn on the fire and check if the milk is more boiled and the chocolate is broken. All the same, zvichayno, help. Let's sweat the fire. Even before, like chocolate having melted, the milk did not boil, nothing terrible, not obov'yazkova mind.

Tim for an hour, beat the chewing gum and zukor. Varto designate that the zhovki can be chilled. Beat the best with a mixer, so that you can win the garna pina. After that, it is necessary to add starch to the beaten mass and borosno, then resolutely turn it over with a wine glass. We poured our milk into the masu, which became chocolate. Lemo slowly, with a thin stream, with it - do not forget to stir.

Let's put it on the stove again. Robimo we call a little fire and try to get crazy on a new dot, the docks won’t become that thick, which you want. Now we have run out of the rest of the crust - tops of oil, so we can buti soft (take yoga out of the refrigerator back), we beat it, and then we slowly introduce yoga into the cooling cream. If everything is broken up correctly, then you have such an appetizing vide yourself, like in the photo.

Like bachite, preparing éclairs with custards, like in the photo, it’s easier to finish the soup, like a nobility garnish recipe. And now you know three wonderful ways to prepare delicious savory for your beloved homemade yummy - éclairs.

Video recipe for preparing custard for eclairs

700 ml milk
2-3 eggs 180 g zucru
85 g borosna (3 tbsp. girkoy)
vanilin or vanilla zukor
50-150 g butter