Soft, airy, delicious eclairs ... Many are wary of cooking them at home and buy in the store. In fact, the main thing is to make choux pastry for eclairs, and cooking it is very simple.

Choux pastry for eclairs and profiteroles - a classic recipe

Eclairs are an oblong filling dough dessert, profiteroles are round meatballs, they can be made without filling. These desserts have one common attribute - choux pastry.

You will need:

  • milk (fat content 35%) - 130 ml;
  • wheat flour - 0.14 kg;
  • water - 130 ml;
  • sugar - 16 g;
  • five eggs;
  • salt - 10 g;
  • butter - 110 gr.

 

Cooking method:

  1. In a saucepan we mix water, salt, milk, sugar, butter and are carried out using the mixer with the resulting mass.
  2. Turn on the gas and bring the contents of the pan to a boil.
  3. As soon as the liquid boils, pour the sifted flour.
  4. With a whisk we form the dough without lumps.
  5. We shift it into a deep bowl, one at a time break the chicken eggs and mix the mass.
  6. The consistency of the dough turns out a little thicker than sour cream.
  7. Now we collect the dough into a confectionery syringe and squeeze out the shape of either eclairs or profiteroles.

Water cooking option

Grocery list:

  • butter - 75 gr;
  • water - 0.2 l;
  • flour - 0.1 kg;
  • salt - 2 g;
  • three eggs;
  • sugar - 7 gr.

 

How to make custard dough:

  1. Remove the required amount of oil from the refrigerator. Cut a piece into several parts and put in a pan.
  2. Add sugar, salt and water.
  3. Turn on the fire and wait until the oil melts and the mixture boils.
  4. Pour the flour processed in a sieve into a pan, stirring the mass with a whisk.
  5. As soon as the dough turns out to be a lump, take it out of the pan and place it in a deep bowl, cover with a towel and leave to cool.
  6. In the food processor, load raw eggs, turn on the kitchen appliance and set to medium power.
  7. Add beaten eggs to the dough and beat it with a mixer.
  8. Preheat the oven in advance. The temperature is not more than 190 degrees.
  9. Grease the bottom of the pan with oil and cover it with baking paper.
  10. Make a treat cream and start baking. Bon Appetit!

On milk and dry yeast

The main ingredients:

  • flour - 0.2 kg;
  • four eggs;
  • milk - 0.2 l;
  • water - 20 ml;
  • dry yeast - 10 g;
  • a pinch of salt;
  • butter - 70 gr;
  • a pinch of sugar.

 

How to make choux dough for profiteroles and eclairs:

  1. Pour milk into a saucepan and boil.
  2. Prepare the flour by sifting it into a deep bowl and pour it with milk.
  3. Go through the mixture with a mixer.
  4. Melt a piece of butter in a water bath or microwave.
  5. We heat the water and fill it with dry yeast. Pour sugar, mix and add to the bulk of the dough.
  6. Separately break the eggs and beat until a foamy consistency.
  7. Add egg mass to the dough in a spoon, without ceasing to beat it.
  8. Pour salt, pour melted butter and knead a thick dough.
  9. We leave it in the kitchen for an hour, and then set about making delicious cakes.

Choux pastry in vegetable oil

If there is no butter or margarine in the refrigerator, make a dough in vegetable oil. The taste of the cakes from this will not change.

You will need:

  • refined sunflower oil - 90 gr;
  • flour - 130 gr;
  • salt - 5 g;
  • four chicken eggs;
  • water - 0.2 l.

 

Step-by-step instruction:

  1. Mix oil with water and put to a boil on fire.
  2. Gradually introduce flour into the boiling liquid, while stirring the mixture with a spoon.
  3. Turn off the gas, mix everything with a whisk again.
  4. After a minute, break the chicken eggs into this mixture and treat the dough with a mixer.
  5. So we got choux pastry. From it we make molds of tender pastries and bake in the oven.

GOST step by step recipe

This is a well-known baking recipe, according to which housewives were prepared in the Soviet years. The taste of eclairs is exactly the same as in childhood.

Main Products:

  • water - 180 g;
  • butter - 100 gr;
  • six eggs;
  • flour - 0.2 kg;
  • salt - one pinch.

 

Algorithm of actions:

  1. Pour water into a small saucepan, throw in pieces of oil and pour salt.
  2. Wait for the liquid to boil.
  3. As soon as bubbles appear in the pan, sprinkle the sifted flour.
  4. Immediately begin to knead the dough with a whisk.
  5. Do not allow lumps to appear. We need a uniform dough, similar to a cream.
  6. Remove the resulting mass from the stove and cool.
  7. Pour raw eggs into another bowl, shake with a whisk.
  8. Pour the foamy mass into the dough with a tablespoon, constantly stirring it with a whisk.
  9. The dough is ready. It remains to give it a shape, make a filling and bake. Bon Appetit!

How to form and how to bake eclairs and profiteroles

Test preparation is only the first step. It is still necessary to form a specific form of custard cake and bake it. If you mold the dough for eclairs with your hands, it will turn out too thick and heavy. Therefore, in such recipes confectionery syringe or bag applied. A slightly liquid dough allows you to type it into a syringe and squeeze out any shape according to your desire. As a result, profiteroles and eclairs are airy and magnificent, like clouds.

 

  1. For eclairs, we collect the dough into a bag or syringe and squeeze the oblong form of the cake onto the baking sheet.
  2. They should be located on a baking sheet in a checkerboard pattern.
  3. For profiteroles, we squeeze out small rounded lumps of dough.
  4. To make the sand look beautiful, use different nozzles.
  5. There should be a distance between the cakes, as in the oven the dough increases in size.
  6. If you don’t have a special pastry syringe, use a regular plastic bag - just cut a corner from it, put the dough in the bag and squeeze it onto a baking sheet.
  7. The dessert is baked for 30-40 minutes at a temperature of 190 degrees.

 

Cream filling is introduced into the cake after its preparation. The finished, slightly cooled rosy cake is cut in half, the filling is laid inside. And on top of the treat you can pour chocolate or milk glaze.

Similar:More from the author: