Eclairs or, as they are also called, brewedcakes conquered the world from the first appearance. The creation of this delicious dessert is associated with the name of the famous French chef Marie-Antoine Carem, who was one of the best culinary specialists of his time (the end of the 18th - early 19th centuries). Eclairs are rightly considered the most popular dessert, which is known, loved and cooked all over the world. And especially pleased that these delicious cakes can be cooked at home. The recipe for eclairs with custard, as well as some subtleties and secrets of their preparation will help you bake this delicacy without any difficulties. And a few words about stuffing. The classic version of the filling is a custard for eclairs, but they are also prepared with butter and chocolate creams. And, in order to exhaust the topic, I must say that the custard can be filled with unsweetened fillings. These are the so-called profiteroles, which are very popular at festive tables, especially if the celebration takes place in the form of a buffet table.
The recipe for the test for eclairs
- 100 grams of butter
- glass of water
- a glass of flour
- 3-4 eggs
- a pinch of salt
Cooking method: In a saucepan pour water, pour a pinch of salt, put the cooled butter and bring to a boil. The oil must completely dissolve. Stirring, pouring sifted flour and brewing the dough - it should be a homogenous lump. When the dough cools (it should be slightly warm, but not hot) one by one to introduce the eggs: drive the egg and begin to rub it into the dough until it is completely absorbed. Then we enter the following, etc. As a result, we obtain a smooth homogeneous mass, from which our cakes are baked. Cover the pan with baking paper, a little oiled, and put small round or oblong pieces of dough at a sufficient distance from each other, as when baking they significantly increase in size. To make cakes, you can use a confectionery bag, or you can do it manually using a spoon. Bake cakes in the oven, heated to 200 degrees for about 35-40 minutes. It is important in the first half an hour not to open the oven, otherwise cakes can "fall." When the eclairs cool down, you can proceed to the filling.
- 400 milliliters of milk
- 150 grams of good butter
- 2 tablespoons of sugar
- one and a half spoons of flour
- 2 eggs + 1 yolk
- 1 tablespoon of powdered sugar
- Vanillin, almond essence (optional and to taste)
Cooking method: Mix the flour with eggs, yolk and powdered sugar. Milk along with the sugar bring to a boil, the sugar should completely dissolve. Slightly cool and enter gradually into the prepared mixture. All mix well and put on fire. Cook until thick, not allowing the cream to boil. When the cream is almost cooled, add the softened butter and mix it together in a homogeneous, lush mass. You can fill eclairs through a pastry syringe, but this is an amateur activity. Another way is easier: we cut off the top, fill the cake with cream and cover with a cut hat. Note: In the custard, the recipe of which is given above, you can add cocoa powder (so we get a chocolate cream), lemon or orange peel, if desired.
Oily cream № 1 (on powdered sugar)
- 200 grams of butter
- 8 tablespoons of powdered sugar
Cooking method: Melt the butter on a small fire (or microwave) to the state of thick sour cream and start to beat, gradually adding the powdered sugar. Bring to a state of lush white mass. You can also prepare eclairs with butter cream on sugar syrup.
Oily cream №2 (on sugar syrup)
- 200 grams of butter
- 6 tablespoons of sugar
- 8 tablespoons water
Cooking method: From the water and sugar, cook the syrup and cool it. Melt the butter lightly and shake it, pouring in a thin trickle the cooled sugar syrup. When the mass is increased in volume - the cream is ready. For the decoration of eclairs, chocolate glaze is traditionally used. For this, you can just melt the chocolate bar, or you can make a cocoa glaze.
The recipe for glaze
- 150 grams of sugar
- 3-4 tablespoons of cocoa
- 4 tablespoons milk
- 100 grams of butter
Cooking method: Mix sugar, cocoa and milk and put on fire. Stir to keep the sugar from burning and completely dissolved. Add oil and boil until thick. Each cake should be dipped in a still warm glaze. you can put the eclairs on the plate with a slide and pour it all over with a warm glaze - we'll get the so-called chocolate hill. Try to cook eclairs with butter cream, with a custard, experiment with additives and enjoy this delicious dessert with your loved ones. Bon Appetit! We advise you to read: