Recipe for yak zrobiti ekleri. Recipe for homemade éclairs from photo. Why is there a difference between profiteroles and eclairs

The classic option is brewed on the basis of topsoil. Visibly sees oil through a low threshold of "nudity", getting ready is borderline simple, budget-friendly, receiving from a robot. Vymagaє kіlkoh іngredієntіv: vodi, tsukra, borosna and olії. Water is replaced with milk for the bag. Oliya room temperature is driven in at the same time as a boroshnyanu masu. Vіd yogo kіlkostі and yakostі to deposit pishnіst cream. The ideal choice is the villagers 82-85%.

The five most common vicarious ingredients in recipes for cream for eclairs:

Another classic for significance is syrian. The simplest - beating with sour cream powder with sour cream, bringing it to a powdered state. Greater dietary option, which is suitable for intermediate meals.

Also good creams for eclairs:

oily from zukrom
buttery with condensed milk (boil and ni)
vershokovy on beaten vershoks іz tsukrovy powder
Vershkovy in Syria
cream cheese
chocolate with cocoa

I don't know the sound:

fresh berries and fruits
frosty
yogurt
chocolate paste
jam

Five low-calorie recipes for eclair cream:

When stuffed with profitrolls, give respect to:

the cream is not guilty
remind them as necessary just before serving
after 8-12 years, the eclery should take shape (deposit from the top)

Eclair is a traditional French dessert. Talented culinary expert Mari Antonin Karem, who is the author of the recipe for éclairs, Napoleon and Charlotte.

A popular dessert with cream can be seen not only in the menu of any restaurant - éclairs in the home minds are cooked all over the world. Take the final dessert with you on the road, give the child to work to go to school.

The classic recipe for eclairs is prepared with custard. However, no less popular are éclairs with fruity flavors, condensed milk, chocolate and caramel. The gentleman's skin can choose his own love recipe and bring his own individuality to the point of escaping.

Invariably, the dessert recipe has too much. We can brew it up.

The brew is softly prim and it’s not for everyone to go out with him. Folding technology, increasing proportions, sequences of processes and temperature conditions at different stages is the responsibility of suvoro dotrimuvatisya, otherwise it will not be needed structure.

Warehouses:

water - 1 bottle;
borosno - 1.25 bottles;
vershkov butter - 200 gr;
egg - 4 pcs;
roslinna oliya;
sil - 1 pinch.

Cooking:

Take a saucepan with a thick bottom made of stainless steel.
Pour water into the pan, add strength and oil.
Put the saucepan on the fire, bring it to a boil.
If the oil is broken, change the fire to a minimum and introduce it vigorously, actively putting a spoon in the pan, avoiding the vinification of the breasts.
Take the saucepan off the stove, cool to a temperature of 65-70 degrees and beat in the egg. Stir with a spoon until a homogeneous structure.
Continue introducing the eggs step by step, mixing thoroughly. Keep in mind that it didn't seem rare. Do not beat in all the eggs.
Smear the leaf with rosemary oil.
Put it on a sheet for the help of a confectionery bear in the form of doubled sticks on a width of 2-3 cm, one per one.
Put the sheet in the oven for 35-40 minutes and bake the eclairs at 180 degrees. Opening the oven door is not possible until the eclairs are ready.

Warehouses:

preparations for eclairs;
borosno - 4 tbsp. l.;
egg yolk - 4 pcs.;
tsukor - 1 bottle;
Vershkov oil - 20 gr;
milk - 0.5 l;
vanillin.

Cooking:

Mix vanilin, tsukor, zhovtki and borosno in a saucepan.
Put the pan on the fire and cook, gradually stirring with a spoon, on a weak fire.
Give me some olive oil, as soon as the cream is thicker.
Continue to boil, stirring with a spoon until the cream thickens.
Cool the cream and start with the help of a syringe blanks from the test.

Ecleri with condensed milk

Someone who loves to cook eclairs with condensed milk. The dough comes out even more tasty, while cooking takes a little time. Ekleri with condensed milk can be grown holy on a child, prepared for family tea, or a tribute to any holy stele.

The preparation of the strain takes 1:00.

Warehouses:

preparations for eclairs;
thickened milk;
top oil.

Cooking:

Beat the butter with a blender.
Mix top butter and condensed milk. Kіlkіst adjust to vlasny relish.
Beat the cream again with a mixer and a blender.
Fill blanks from custard with cream after an additional syringe.

Ecleri with chocolate cream

Someone who loves chocolate desserts. A variant of preparing éclairs from a chocolate reminiscent fit to the soul and mature, and children.

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 quickly)), to that the cream was lightly rozsharuvavsya. Approximately a quarter part of the cream I transferred to another container, and melted in a micro-furnace oven until it became thinner, then, with continuous whipping, I 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 the eclair will be filled again with a bag, and three punctures, so that the cream will fill 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 pidfarbovana 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. I want everything to be overprotected, I covered the eclairs with the most delicious chocolate ganache, in my opinion, for the taste it’s more delicious, 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 indicates that the hand-waving chicane is not hotter, lower for famous confectioners, even though the process of cooking is rather clumsy.

However, varto vrakhovuvaty, scho deakі nuances all the same іsnuyut and if not vrakhovuvaty, then Virzikuєte remake savory pastry on the breasts of baked pastry, which rozklisya. 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 prepare custard for eclairs. 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 toppings, are 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 cook éclairs 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'm going to show you the recipe for éclairs with custard from the 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 is not mixed without a problem to give the necessary, uniform test mass. To speed up the mixing process, you can use a mixer to speed it up.

The dough that 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, scho vyyshla, put on full fire, continuing to respect. 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 time, the stench plays the role of a wonderful and hearty meal, like home-cooked before that, 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 love 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 rich, 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 zucor near the saucepan (bazhan with a similar bottom. I have a zepterian saucepan, so you can beat it with a mixer without 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 then it will be sour, and the wine will be more drunk). 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 test). 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.

Oleksandr Gushchin

I can’t vouch for the taste, but you’ll be hard :)

Zmist

The lower brew is soft, called eclair, to love mustache, from small to great. To please the bazhannya, please, richly someone to go to the store, de and buy the goods. Otherwise, prepare some of the recipes yourself, watching the detailed recipes from the photo, even if it’s not easy. Quite and cream for povtryanyh éclairs choose the gentleman, stalely according to your own interests (with an eye on the calorie content). About those, how to prepare a classic confectionery dessert and different fillings, will be told from the presented look.

How to prepare cream for custard?

Take tіstechko with dessert, vikonanim in the form of tubules with savory flavors. I'm doing the acting:

custard;
cream from condensed milk;
sirna masa;
olive cream;
chocolate.

Master the process of preparing a testicle varto. Homemade desserts will please relatives and loved ones with an extraordinary relish. Choose suitable warehouses for you, create masterpieces in your kitchen, beckoning with the pleasant aroma of not only households, but also those passing from the streets. After spending a little of an hour, make yourself a delicious dessert and enjoy it in a splendid atmosphere.

Zі condensed milk and olії

To prepare such a licorice dessert, you need:

milk that thickens - a jar;
vershkov butter - package (250 g).

It is even easier to prepare such a filling, for which it is necessary:

Prepare milk that thickens | thickens |, for lovers of licorice, you can choose a jam product. Add oily substance, finely chopped. Sumish is brought to a uniform state.
Desserts were reminiscently eaten with writing (vicory syringe, which will help you evenly spread the filling, and the tube will become incredibly savory). Let the finished dessert stand for an hour to seep out.

Sirnia

In order to make a savory syringa cream for eclairs, you need to prepare:

low-fat sir - 200 g;
tsukor - bottle;
tops - 200 ml.

Preparing the filling for savory éclairs is simple, for which it is necessary to follow the pokrokovy kerіvnitstvu:

Viklasti sire at a special bowl, add to the new pіdsolodzhuvach, mix everything. Spoon to allow the rosemary of the ingredients, to acquire a singing consistency.
Carefully pour in the cream, beat with a mixer until a homogeneous sum is reached.
Napovnyuvach ready, zapovnyuyte he caught the blanks. Savory.

Із custard without eggs

To prepare custard without eggs, you need the following ingredients:

flour - 100 grams;
zukor - 200 grams;
oliya - 250 grams;
milk - 500 ml;
almond peas - 50 grams.

It’s not easy to fill in for a test, repeat:

Rosіti milk, add borosno that tsukor, cook until thickened, do not forget to respect.
Cool down the mass.
Introduce the oil step by step, beating with a mixer.
Crush the almond and finish off the oil mass.
The filling is ready, it has lost its reminder.

Vershkovy

Warehouses:

zukor - 200 grams;
Vershkov oil - 200 grams;
egg - 1 pc.;
tops - 250 ml.

Step by step preparation:

Beat an egg with chicken powder.
Pour in rosemary tops, zavazhat until zagusannya.
Cool the preparation and introduce the oil component step by step, simultaneously beating with a mixer.
Napovnjuvach ready.

Such a dessert can be embellished by sprinkling chocolate babies at the top. To prepare the glaze you will need:

cocoa - 1 tbsp. l.;
zukor - 100 g;
oliya - 100 g.

To prepare glaze, you need:

Boil cocoa.
Pour into the new tsukrovo-oil sumish, mix well.
The icing is ready (make it ready and let it dry).

Milk brew with olive oil

Eclairs with custard have become a traditional herb. To prepare such a royal filling, you need to beat:

egg - 1 pc.;
borosno - 2 tbsp. l.;
zukor - 250 g;
milk - 600 ml;
Vershkov butter - 250 g.

The whole process of virobnitstva will not take a lot of time, but varto guess what to save for a long time is fenced, even if it is a life-giving medium for bacteria. Try to prepare the stuffing before implanting and don't overstay. Let's get started:

Beat the egg, adding zukor to the front in front.
Introduce the milk that borosno, mix until the end of the homogeneous sum.
Boil the masu on a dead fire five times.
At the filling, add butter, cut into slices, in parallel, pour with a mixer.
At the ready, add vanilin for the bag.

Eclairs are called custards - a French dessert made from custard. Tsya vypіchka in her time made a real sensation among the famous in the high cuisine. The court cook of the royal court gave the recipe for custard dough, like a vinaigrette. Quite reminiscent of custard, the basis of which is milk, chocolate and other components. I, like all gentlemen, used to be afraid of preparing dessert, I thought that I couldn’t get up in the oven and see the evil ones. Prote, having once tried to cook homemade lassoshchi, I realized that I won’t buy store-bought éclairs again, and I’ll gladly have a savory dessert, for the most part.

Ecleri with custard: a classic recipe

The classic recipe for éclairs is simple, but it is necessary when preparing to follow the rules. The process of describing the recipe will be possible to learn from it.

warehouse

Servings: - + 6

For dough
Boroshno 150 gr.
Water 250 gr.
Vershkov oil 100 UAH
chicken egg 5 items.
Dribka salt 1 PC.
For cream
Zukor 200 UAH
Egg white 3 pcs.
Water 100 UAH
Dribka salt 1 PC.

2 year. 0 min. signet

Classic cooking option

I respect that this option is the simplest and vicarious yoga postiyno. Tіstechka, cooked according to the instructions, always come out poіtryanymi and soft.

Warehouses:

For test:

Vershkov oil | oil | 100 gr.
Boroshno 150 rub.
Milk 250ml.
Chicken egg 3 pcs.
Strength is a pinch.

For cream:

Milk 400ml.
eggs 2 pcs.
Zukor 200 gr.
Boroshno 2 tbsp.
Vanilla zukor 0.5 tsp
Vershkov oil | oil | 100 gr.

Cooking process:

The main point, which is the safety of tasting soft dough, is those who put yoga in the oven right after mixing. It is necessary to proceed to yoga preparation after turning on the oven.
For testing, add water, strength, a full inch of oil to a deep vessel, put it on a small fire, bring it to a boil.
In front of the millennium, the oil-and-water summish boils bountifully and they take it out of the stove. Mix it gently with a spatula until it becomes elastic and soft. As it is, it’s worthy of respect, it’s not worth spending your plasticity.
Put the pans with the dough back on a small fire, warm the mass with a stretch of 3 strands, constantly stirring, it is guilty to go into a plastic camp.
If it is cold enough, the eggs are added to the new one, the warehouse is hung with a wooden spatula, the cold may not be too rare, but not dry. Vono can reach for the spoon, or else take its shape, otherwise it will flow onto the deck.
To give the éclairs a dovgast shape, hand-twist the pastry bag. It is necessary to put a sheet on a parchment-lined sheet, on a sufficient basis, one per one.
Blanks for éclairs are brewed at the rose oven for about 30-40 quills. For the whole hour the stench may be pidrum'yanitisya. The oven is switched on and left blank in it until it reaches the end.
Until the eclairs reach, it is necessary to prepare the cream. For whom, in a saucepan, mix well, which you ask, tsukor, vanilin and resolutely mix. Manually vikoristati mixer. Add chicken eggs to the dry ingredients, mix the masa until it becomes homogeneous.
After the egg is introduced, the sum is given half, in the form of a large portion of milk, after that, as the ingredients are mixed, wag the milk reshta.

Put the cream on the fire and cook, help, so that the wine does not burn. As soon as the signs of boiling appear, the mass is known from the stove.

Add butter to m'yaka. The cream is beaten with a mixer until a homogeneous substance of a lower consistency is obtained. If the cream is okholone, put yogo in the refrigerator for a year to thicken.
The test is reminiscent of cream for the help of a culinary syringe. As there is no object, you can make a small cut near the upper part of the eclair, and lay the cream with a spoon.

Prepared for this recipe, I fill the eclairs with chocolate icing or sip with icing powder.

Chocolate eclairs

Chocolate éclairs will be enjoyed by lovers of fresh malts with fat cream. You can cook them easily and you can easily cook them in your own kitchen. For this dessert, a simple cream is suitable, which is prepared with the addition of starch. Ecleri for a cym recipe are prepared more quickly. Already after 40 hvilin, licorice strain, you can apply for steel at once from warm tea.

Warehouses:

For test:

Borosno wheat 70 g.
Cocoa powder 10 g.
Pasteurized milk 150 ml.
Vershkov oil | oil | 50 g.
Strength is a pinch.
Zukor 1 tbsp.
Chicken egg 2 pcs.

For cream:

Zhovtok chicken egg 1 pc.
Milk 250ml.
Starch 2 tbsp.
Zukor 5 tbsp.
Vershkov oil | oil | 20 gr.

Cooking process:

The process of preparing éclairs is started from the preparation of custard dough. For whom you need top butter, strength, zukor and pour milk. Єmnіst put on the stove and bring it practically to a boil, it is important that the milk does not boil, but the spices, which are wicked, could swell into the new.
While the mass is heating up, in a deep dish, it is necessary to mix wheat and dry cocoa.
From the stoves they take milk and sip the cocoa from the new one. Relatively mix the warehouse with a spatula and take off the chocolate, brewed dough.
After adding all the dry ingredients, place a bowl at the bottom of the bowl and add the egg, stirring. Eggs are important to add one at a time, so that the stench does not catch the beast.
Tіsto vіdravlyat а confectionery mіshok. Decorate with parchment paper and brush with oil. They see the later smuzhki of tіsta on the sheet, trying to fill them with enough space, so that the brewed tіsto significantly increases in size at the brewing process.
Deco from blanks for éclairs is placed in an oven at 180 degrees for 20 chills.
After 20 minutes, the oven wilts, but the doors do not open at least 10 minutes. After that, yak vipіchka trohi okholone, ekleri wink. As soon as the workpieces are pulled, the stench descends from the cold air.
Prepare the cream in a deep bowl. For whom you need milk, chicken zhovtok, zukor and starch. The warehouse is resolutely mixed and poured into a container with a non-stick bottom.
On the minimum heat, bring to a boil, stirring with a wine glass. As soon as the cream takes on a thick consistency, take it out of the fire, add a pinch of oil.

Leave the cream cold. Ekleri cut through the side, place the prepared custard with them.

Ready grass is laid on a garni plate, sip with tsukrovy powder. Savory.

With custard and chocolate fudge

Dessert, preparations for this recipe, come out lower and even more savory. For її preparation of vicory, simple ingredients are used. For curdling custard, vicorist is the minimum amount of oil, which allows you to reduce the calorie content of the finished brew.

Warehouses:

For test:

Prosiyane borosno 150 g.
Pasteurized milk 125ml.
Boiled water 125ml.
Vershkov oil | oil | 100 gr.
Chicken egg 4 pcs.
Zukor 1 tsp
Strength is a pinch.

For cream:

Pasteurized milk 500 ml.
Zukor 200 gr.
Zhovtok chicken egg 5 pcs.
Vershkov oil 50 g.
Starch 30 gr.
Fat tops 200ml.
Vanilla pod.

For fondant:

Black abo milk chocolate 2 bars.
White chocolate 50 g

Cooking process:

To prepare the dough, pour water and pasteurized milk into a saucepan with enamel coatings. After warming up, the warehouse is topped up with oil. Carefully enter prosіyane borosno. After heating sumishi introduce tsukor and sil, chicken eggs.
Tіsto vtruchayut until otrimannya viscous masi.
We heat the oven up to 180 degrees. Vistilaemo sheet parchment paper. On the parchment, we put a smack of dough for the help of a confectionery syringe. Between them it is necessary to leave a gap, so that it will greatly increase in the volume of the next vip.
To prepare the custard, pour milk into a deep dish, boil zucor and add starch. Put the custard on the stove, gently stirring. At the warmed-up mass, add a vanilla pod to the pod, after boiling the vanilla is removed. Take the cream from the stove and beat the eggs until uniform.
Curve the saucepan with cream with grub so that it does not stick on top of the cream. The cream is cooled in the refrigerator for 4 years.
Quietly boiled at warming up to 180 degrees oven 20 chills. After the preparations for eclairs are ready, they are cooled and filled with cream, for the help of a confectionery syringe.
Melt chocolate on the stove. Coat the top of the eclair with black fudge. White chocolate vikoristovuyut for applying visorunkiv.

Savory.

The simplest recipe for eclairs with custard

Tіstechka, prepared according to this recipe, is prepared simply and quickly. The stench doesn't look boring, to the one who wins a total of 150 g of zukru, vanilla zukor gives the best of tenderness.

Warehouses:

For test:

Chicken egg 4 pcs.
Water 250ml.
Oliya Vershkove 100 g.
Boroshno 1 tbsp.

For cream:

Egg 3 pcs.
Milk 300ml.
Zukor 150 gr.
Vanilin 10 g.
Boroshno 3 tbsp.

Cooking process:

The preparation of éclairs is started from the preparation of dough for pastries. Pour water into a pan with non-stick coating, put it on the fire and add oil to top.
If the butter is melted, carefully introduce it vigorously and intensively stir the warehouse until it becomes uniform. Know the mass from the stove. Respect the mass and introduce 4 eggs in a row.
It is important to correctly beat the dough behind the help of the shoulder blade. As an algorithm of dotrimany, the result has a smooth, uniform mass.
On a sheet, hanging with a parchment paper, for an additional spoon, put it down. You can also work for the help of a confectionery bear with nozzles.
Run it gently in an oven heated to 180 degrees, boil 15 whilins. They gave the temperature a change to 170 degrees, bake another 10-25 quills until done.
At that hour, while it is still getting stuck in the oven, it is necessary to prepare custard. For this, pour masa into a saucepan, put її on the stove, take 3 eggs and water cream the zhovki from the whites. Proteins for cooking are not needed. In an okrem bowl add zhovki, sip zukor and vanillin. Relatively mix the mass.
To the bіlkіv stepwise inject borosno and add a sprig of spoons of cold milk. The warehouse is strongly mixed up, so that the breast will be born.
If the milk boils, add vanilla sumish to the otriman, and continue to boil the cream until it thickens. Ready cream needs to be cooled.
Eclairs are stuffed with custard, having opened a small hole on the side for an additional syringe.

The axis is so neat, round eclairs viishli. Savory.