Choux pastry recipes. Culinary recipes and photo recipes. How to make choux pastry - recipe

What are your favorite childhood cakes? I am sure that the majority will answer: eclairs! Of course, who can not like light, crispy pies with a delicate cream inside, covered with glittering icing? Yummy, and nothing more!

Eclairs are French pastries that have been widely known around the world since the end of the nineteenth century. They are elongated choux pastry pies with a light cream inside.

Ideal eclairs should be smooth, even and uniform, 10 to 14 cm long.

Many do not dare to cook them at home, but prefer to buy ready-made in the store. It seems that such a delicious dessert and the recipe must be complex, multi-stage, with a long list of ingredients. But in fact, everything turns out to be just the opposite.

The ingredients are very affordable, which can be found in any refrigerator, and the preparation method is quite simple if you follow the instructions carefully. Believe in yourself and be sure to try cooking. I think the result will exceed all your expectations!

The main rules for making dough for eclairs

Correct eclairs are prepared only from choux pastry. What is it really? The basic principle is that a mixture of flour, butter and water is "brewed", and then, after a little cooling, eggs are added. The result is a sticky, thick dough that does not spread, so to speak, keeps its shape.

The increase in dough volume occurs due to the formation of steam inside the eclairs during baking at high temperatures.

The right cakes are not torn because they are made only from firm, firm dough.

Classic recipe

Ingredients:

• water - 250 ml;
• butter - 100 g;
• flour - 200 g;
• eggs - 4 pieces;
• salt.

Cooking time: 70 min.

Caloric content per 100 grams: 204 kcal.

Choux pastry recipe for eclairs step by step:

Choux pastry for eclairs: recipe according to GOST step by step

The recipe is for 20 cakes. Please note that the water for cooking must be measured in grams, and not, as usual, in milliliters.

Ingredients:

• wheat flour - 200 g;
• large chicken eggs - 5 pcs. (or 6 pieces of medium size);
• butter - 100 g;
• clean water - 180 g;
• table salt - a pinch.

Cooking time: 1h. 10 min.

Caloric content per 100 grams: 210 kcal.

How to cook:

1. In a saucepan, bring to a boil a mixture of butter, water and salt, cut into pieces;
2. Sift flour thoroughly. It is desirable a couple of times to make the baked goods airy and fluffy;
3. Pour flour into a saucepan and mix thoroughly with a spoon or cooking spatula;
4. The dough will begin to brew and stick together into one lump. Let it brew well, continuing to stir quickly right on the burner on;
5. Transfer to a bowl and let cool;
6. Beat eggs in a separate container;
7. Add them gradually to the dough, gently kneading it with a spatula or using a mixer;
8. Cover the baking sheet with cooking paper;
9. Using a culinary bag or a regular plastic bag, squeeze the dough onto a baking sheet in the form of sticks about 12 cm long and 18 mm in diameter (you can also in the form of circles, then you will get round eclairs-balls);
10. Bake in a preheated oven, first for 10 minutes at 220 ° C, then another 25 minutes at 180 ° C;
11. Prepare your favorite cream and fondant, fill and decorate the eclairs according to your own preferences.

How to make lean choux pastry for eclairs

If you follow a vegetarian diet and exclude animal fats from your diet, then this is not a reason to deny yourself such wonderful and delicious desserts like eclairs.

The following recipe is just for you: it is egg, milk and butter free!

Ingredients:

• 2 stacks flour;
• 2 table. tablespoons of vegetable oil;
• 1 stack boiling water;
• salt.

Cooking time: 65 minutes.

Caloric content per 100 grams: 198 kcal.

How to cook:

1. Mix flour with salt, fold it in a slide and make a depression in the middle;
2. Pour boiling water and vegetable oil into the center of the depression;
3. Stir the dough slightly and leave to cool until warm;
4. Now you can knead it with your hands until a homogeneous consistency, it will take about 10 minutes;
5. Let the dough rest for 25 minutes;
6. Knead again for a couple of minutes;
7. Everything, the lean dough for eclairs is ready, you can sculpt cakes from it and bake them as usual.

How to make custard dough for eclairs with milk and dry yeast

Choux pastry does not tolerate experimentation with the composition and stages of preparation. However, you can try to cook another time-tested version of it. Here water is replaced by milk and dry yeast, and the result is almost better.

Keep in mind when you start baking directly that milk gives the food a darker color.

Therefore, make sure that the ruddy color of the eclairs does not confuse you, and they bake well.

Ingredients:

• 200 g of premium flour;
• 200 g of cow's milk;
• 4 medium chicken eggs;
• 70 g plums. oils;
• 10 g dry yeast;
• 20 ml of water;
• salt and sugar - pinch at a time.

Cooking time: 2 hours.

Caloric content per 100 grams: 285 kcal.

How to cook:

1. Boil the milk and pour the sifted flour over it;
2. Beat the resulting mixture with a mixer until smooth;
3. Melt butter;
4. Dissolve dry yeast in warm water and mix it with sugar, add to the custard;
5. Beat the eggs thoroughly until a dense foam is formed;
6. Eggs should be poured in little by little to the main dough, stirring constantly;
7. Salt, add oil and mix again until the viscous state of fat sour cream;
8. It is better to let the dough rise for one hour, then form sticks out of it and bake for 30 minutes in a hot oven at 200 ° C.

How to form and bake choux pastry eclairs

The easiest way to shape eclairs is by using a cooking bag. You can use a variety of attachments, especially beautiful eclairs are obtained using "round" or "open star" attachments with a diameter of 10-12 mm.

There is a little trick on how to quickly fill such a bag: you need to put it in a tall glass, and straighten the edges. Then the dough will fill it evenly, without voids, and you will not stain anything.

If you don't have a cooking bag yet, you can use a regular plastic bag by cutting off one of the corners of the desired diameter. This method is less convenient, but economical.

Eclairs are placed on a baking sheet covered with cooking paper in a checkerboard pattern, obliquely, diagonally. The preferred length is 10-14 cm. Try to leave a sufficient distance between them, at least 3 cm, because they will grow in size when baking.

To make the eclairs the same size, you can make original marks on the baking sheet for your convenience using a ruler and flour.

The best filling options for choux pastry: recipes

There are a wide variety of fillings and creams for filling eclairs. The most common options are vanilla, coffee and chocolate, the most unusual are caramel, pistachio, coconut. But everyone has the right to choose their favorite, especially since there is where to turn around!

Eclairs are filled with cream using a pastry syringe.

If you don't have it, you can just carefully cut the cake from the edge and spoon in the filling with a spoon.

Classic custard

Ingredients:

• 400 ml of milk;
• 150 g plums. oils;
• 2 table. l. Sahara;
• 1 ½ table. l. flour;
• 2 whole eggs and 1 yolk;
• 1 table. l. powdered sugar.

Cooking time: 40 min.

Caloric content per 100 grams: 215 kcal.

How to cook:

1. Add sugar to milk, bring to a boil. Check that the granulated sugar is completely dissolved;
2. Let the mixture cool slightly;
3. Stir the flour with all the eggs and icing sugar, add to the milk-sugar mixture;
4. Put on fire and stir;
5. Cook until the cream thickens. Make sure that it does not boil at the same time;
6. Cool, add soft butter and beat with a mixer until fluffy;
7. You can play with the shades of cream flavor, adding vanillin, vanilla essence, citrus zest or cocoa powder if desired.

Ingredients:

• 200 g of cottage cheese;
• 1 stack granulated sugar;
• 200 ml of cream;
• 1 bag of vanilla sugar.

Cooking time: 20 min.

Caloric content per 100 grams: 112 kcal.

How to cook:

1. Mix low-fat cottage cheese with granulated sugar by hand with a fork or spoon, and then beat with a mixer or blender;
2. Add vanilla sugar and cream, beat thoroughly again;
3. Delicate and airy cream is ready. Very simple and fast!

How to make chocolate icing

Glaze is applied to eclairs , while it is still warm. It is convenient to spread it with a cooking brush. There is another way: gently prick the bottom of the cake with a fork and dip the top in the liquid icing.

By adding butter, the glaze for this recipe becomes smooth and shiny after curing.

Top glaze can be sprinkled with nuts, pastry powder, pour caramel, decorate with fresh berries or fruits, mint leaves, chocolate figurines.

Ingredients:

• 4 table. spoons of milk;
• 100 g butter;
• 4 table. cocoa spoons;
• 150 g sugar.

Cooking time: 20 min.

Calories per 100 grams: 442 kcal.

Recipe step by step:

1. Stir milk with sugar and cocoa powder in a suitable container;
2. Put on fire;
3. When the granulated sugar has dissolved, add butter;
4. Cook until thickened, stirring constantly and making sure that the glaze does not burn.

And the main advice: cook with love and in a good mood, then you will definitely get an elegant delicious dessert at the level of the famous French pastry shops!

Another recipe for choux pastry is very clearly shown in the following video.

Delicious cake recipes

choux pastry for eclairs recipe

15-20

35 minutes

215 kcal

5 /5 (1 )

• Inventory and kitchen appliances: kitchen scale (optional), deep-bottomed saucepan or saucepan, silicone spatula, spoon, fork, sieve for sifting flour, baking sheet, pastry bag (optional), brush for greasing workpieces (optional), baking paper, stove, oven.

Necessary products

We bring to your attention a simple recipe for choux pastry for eclairs with photos and videos.

The history of eclairs

Eclair is a famous French dessert that has won over millions of people.
The recipe for this wonderful airy dessert was created by the French culinary expert Marie-Antoine Karemoux and became famous in the 19th century.

The ideal length for an eclair is considered to be 14 cm, the custard cakes should be the same and even.

The choux pastry recipe was invented in 1554 by the French chef Panterelli. The baked goods made a huge splash and were added to the royal menu.

Choux pastry recipe for eclairs

How to make a good choux pastry for eclairs, consider the recipe step by step:

1. Put butter / margarine at room temperature in a saucepan, add liquid and salt.

2. Put a saucepan and bring the liquid to a boil over medium heat.

3. When the mixture starts to boil, remove from heat and stir in flour. The flour must first be sieved to avoid the formation of lumps. Stir in flour actively and quickly to achieve a uniform consistency. When you see that the dough comes off well from the container in which it was cooking, you need to hold it over low heat, stirring actively, for about one more minute.

4. When the dough begins to leave a mark on the bottom of the saucepan, it means that the excess liquid has evaporated, and the base for the dough is ready for further use. The dough must be removed from the heat or transferred to another cold container to cool slightly.

5. When the dough has cooled down, you need to start mixing the eggs. Add one egg into the dough, mix thoroughly until the egg is completely dispersed in the dough. Then add 3 more eggs, stirring each one thoroughly.

6. Now it is important not to miss the moment when the test is ready. If it is a little thick, then you need to add another (fifth) egg.

Take your time to introduce a whole egg. Shake it in a bowl and add a little to achieve the desired consistency. It happens that half or a third of the egg is enough.

7. Let's talk how to determine what should be the correct choux pastry for eclairs. You can check the dough for readiness as follows: if it slowly flows smoothly from the shoulder blade, forming a triangle, then the dough is ready. If it breaks in pieces, falling from the scapula, then another egg must be introduced.

There is another way to check if the dough is ready to bake. To do this, you need to take a little dough and wrinkle it between your index and thumb. If it stretches and peaks remain on the fingers, then the dough is ready.

8. Now the dough must be thoroughly mixed so that it is saturated with oxygen and acquires the shine and creamy texture characteristic of the classic custard dough for eclairs. You need to knead the dough for 3-5 minutes. The photo shows what should happen.

9. Then we place the resulting dough on a baking sheet covered with paper. To make the cakes the same size and bake evenly, you can deposit with a pastry bag.

You can make a device for settling the dough using a dense file or a plastic bag. To do this, cut the corner to obtain the required diameter. Fill with dough and place on a baking sheet.

In order not to waste time, you can use a regular spoon. Spoon the dough onto baking paper. If you try and do it carefully, then the appearance of the finished cakes will be no worse than that of those deposited with the help of a special device.

10. Having deposited eclairs, it is necessary to lightly grease them with a beaten egg.

Having learned how to make choux pastry for eclairs, let's move on to baking the blanks.

11. You need to bake the workpieces in an oven preheated to 210 degrees. After 5 minutes, reduce the temperature to 190 degrees and bake until cooked through. The choux pastry is baked for about 30-45 minutes, although this depends on the oven. When the dough rises well and begins to brown, you can ventilate the oven a little. To do this, it must be opened a few millimeters for a very short time in order to release the steam that has accumulated there. It is not necessary to do this, but it is advisable, since the steam will prevent the eclairs from turning brown and dry.

The baked custard bases should be light and uniform in color, pay particular attention to the color of the sides: they should be light but not soft. If the custard cakes are not baked, they will fall off during the cooling process.

12. Cool the freshly baked custard bases on a wire rack.

Delicate, airy custard cakes with cream, delicious eclairs and miniature profiteroles - all these delicacies are easy to make at home if you know the recipe for choux pastry.

And he, this recipe, is very easy and inexpensive.

From the given number of products, two or three dozen eclairs are obtained, or 4.5 dozen profiteroles, or 15 pieces of custard cakes!

Ingredients:

• ¾ a glass of water;
• half a pack (100g) butter;
• a pinch of salt;
• 1 glass with a slide of flour;
• 4 eggs.

How to make choux pastry at home:

It is more convenient to brew the dough in non-stick dishes - for example, in a cast-iron cauldron or in an unenamelled saucepan.

Pour cold water there, add butter, salt, cut into pieces and heat over low heat until the butter melts and the mixture begins to boil.

Pour all the flour into boiling oil water at once and immediately stir thoroughly with a spoon.

The mass will instantly thicken. Remove the saucepan from the heat and set aside to cool.

When the dough is not hot, but slightly warm, it's time to add the eggs.

They should be introduced into the dough one at a time, stirring well each time.

Immediately after mixing the eggs, the dough acquires a very interesting consistency: it is taken in pieces. With further stirring, it becomes homogeneous again.

After adding the last egg, stir again carefully ...

To get a homogeneous smooth dough.

The choux pastry is ready. You see how simple everything is! Now you can form different types of products from it: round eclairs, long cakes. We spread them on a baking sheet, slightly oiled with vegetable oil (you don't need a lot of oil, this can crack the bottom of the cakes).

In the old book, from where the recipe was taken, it is recommended to spread the dough through a special pastry bag or parchment parchment. But I don't have a bag, and I tried it once through the paper - it was smeared all over, but the dough remained on the paper. So I prefer to just spread the dough with a spoon dipped in cold water (so it doesn't stick), and shape the cake a little bit with my hands (also moistened with water). This is much easier and more convenient.

You need to bake choux pastry products for 30 - 35 minutes in a well-heated oven (put a baking sheet, preheat the oven) and maintain the temperature at about 200 C or higher. I can't say for sure, because I have a thermometer in the oven with marks from 1 to 6, and how many degrees correspond to divisions is unknown. Therefore, I always bake, adjust the fire "by eye", and write "over medium heat" in recipes, etc. If anyone knows what the divisions correspond to - tell me, please!

Update! After purchasing an oven thermometer, it turned out that custard products are baked at a temperature of about 230C.

I baked the custard cakes in a relatively hot oven. Glancing at the thermometer, I found that the needle had reached mark 4. I was scared - probably too much, and I reduced the heat and opened the oven to see how the cakes were there (they came up very well and began to blush). Don't repeat these two mistakes! Because as soon as the temperature dropped, the eclairs immediately "sat down" and turned into flat cakes. To save them, I quickly increased the fire again - and hurray! - they rose again and as a result turned out the same as the custard should be: lush, round, empty inside (so that there is a place for the cream).

The next times I already knew that the oven should not be opened unnecessarily, and if you really need to look in, do it quickly, slightly opening the oven door.

Well, now let's see what goodies you can think of from choux pastry. It turns out that custard baked goods can be filled not only with sweet fillings (creams (for example, butter or butter custard without eggs), condensed milk, chocolate paste), but also unsweetened ones - curd and herring paste, various salads - then an original appetizer is obtained. Imagine how surprised the guests expecting to find custard in profiterole!

I was 12 years old when I first decided to bake profiteroles (they are eclairs, they are shu). What can I say? To say that my efforts were unsuccessful is to say nothing. Rather, they were pancakes cooked in the oven :-) In general, since then, as they say, as the grandmothers whispered: I never took on this business anymore. You could always buy eclairs in stores. Nowadays I often buy eclairs in a French restaurant. Well, the question is, why bother? But no - I wanted to strain :-)

So, I want to offer you a basic recipe for making choux pastry for "buns", which can be stuffed with either salty filling or sweet, because the dough tastes bland.

I've tried several recipes for airy treats already, but I stopped there.

To prepare the dough, we will prepare the products according to the list.

Pour milk and water into a ladle (saucepan). Add butter, salt, sugar and set on medium gas. Bring the mixture to a boil and watch the butter melt completely.

Immediately, without removing from the heat, add flour and stir quickly and quickly. This is how we brew the dough.

The dough will immediately gather into a firm, soft ball. We keep it on the stove for no more than one or two minutes, stirring constantly.

It is convenient for someone to stir with a wooden spoon, but for me it is convenient to do it with a silicone spatula.

We stir constantly !!! Otherwise, the dough will simply burn and the work will be in vain.

This is what the dough will look like. Do you see a crust on the bottom of the bucket? And you should have the same. She must be light, not burnt.

So, when the lump looks like in the previous photo, remove the ladle from the fire. Break the dough a little and let it cool slightly. This is done so that the eggs, which are then introduced into the dough, do not curl up.

The dough has cooled slightly, you can enter the eggs. We enter them one at a time.

Next comes the funniest thing - you need to stir the egg into the dough. This is quite difficult to do, because the egg breaks the dough into pieces, enveloping them. But we do not like easy ways, so we patiently mix the dough until the egg is completely absorbed into it. As soon as the mass has become homogeneous, we introduce another egg and mix it into the dough again. As soon as the mass is combined together, we introduce the third egg. And mix again.

I draw your attention to the fact that for me personally, according to this recipe, three medium-sized eggs are ALWAYS enough.

If you have large eggs, beat the third egg into a bowl, shake with a fork and add a little to the dough.

This is the kind of dough you should end up with using a basic choux pastry recipe.

You can start working with it: transfer it to a culinary bag and, using a nozzle, place the workpieces of the desired size on a baking sheet. If there is no attachment, you can do it with two teaspoons. Keep in mind that during baking, the pieces will increase in size several times, so there should be enough space between them so that they do not stick together.

Products from this dough are baked at 180 degrees. And how much time - it all depends on the size of the workpieces.

These are the profiteroles from this test. They are hollow inside, as they should be.

Good luck and good luck in cooking!

Eclairs, profiteroles, choux buns - all this is made from choux pastry. Using a variety of fillings, a wide variety of desserts and snacks can be made from custard buns.

Whatever you stuff such buns, you end up with a dish for which you can be completely calm, serving it on the table. Everyone will be delighted with the tender, slightly delicious filling.

The main task of the hostess is to make and bake choux pastry buns correctly. But this is not always easy to do the first time. Since the choux pastry is quite capricious, it is necessary to take into account some of the nuances, about which for some reason culinary books are silent.

How to make choux pastry

Ingredients

125 g butter

1 glass of water

1 cup flour

A pinch of salt

Step 1

First, you bring the water to a boil and completely dissolve the oil in it. And salt. And then add the flour.

Secret 1. Pour all of the flour at once and mix very quickly. Then she will not give lumps. After adding flour, the dough will be very dense and thick.

Secret 2. This dough is called choux pastry because it is boiled. You need to cook for 2 minutes over medium heat, stirring constantly. You need to stir quickly so that nothing burns and the whole dough is evenly boiled.

Step 2

Adding eggs. They need to be driven in one at a time, constantly stirring, until the dough begins to stretch.

Secret 3... Before adding the eggs, the dough must be removed from the heat and cooled slightly. Just stir it for a couple of minutes.

Secret 4. Eggs don't have to come straight out of the refrigerator. When you start preparing the dough, you need to take them out, wash them under running warm water. While you are making the dough, they will heat up.

Secret 5. The number of eggs is determined by eye. If the eggs are large, there are usually 4 eggs per serving. If small, 6 eggs may be required. I usually make 2 servings of dough at once and lay 8-9 eggs.

Secret 6. Do not use a mixer. With it, the dough will be very runny.

Secret 7. The dough should not be too runny. As soon as it begins to stretch, immediately stop stirring in the eggs. Even if it seems to you that it is still too thick.

Step 3

Grease a baking sheet and spoon the dough into buns.

Secret 8. Be sure to preheat the oven to 200 degrees before placing the first batch of buns. The oven must be turned on at the same time as starting to prepare the dough.

Secret 9. Dip the spoon in water as you add the dough. It will peel off well.

Secret 10. Make buns not very large, they will bake well. A teaspoon is suitable for their formation. Keep in mind that future eclairs will double in size.

Step 4

Bake the buns for 20-30 minutes.

Secret 11... First, the buns are placed in a hot oven, about 200 ° C. And when they rise and become golden, the temperature must be reduced to 150 ° C and baked. The danger is that if you lower the temperature earlier, the buns will fall. And if the temperature is not reduced, then they will not bake well. The baking time depends on the size of the buns. But medium eclairs are baked for about 15 minutes at high temperatures and 15 minutes at low temperatures.

Secret 12... To determine if the buns are ready, you need to quickly pull one out. If it does not fall from the cold air, then it is ready and can be removed.

Secret 13. Place the second batch of rolls on a cold baking sheet. So cool it down under running water.

Step 5

The buns need to be removed, cooled and stuffed.

Secret 14... When placing the buns on a platter, try to ensure that each has access to air. That is, the second layer should be made very rare.

Secret 15. Custard buns can easily become damp and turn into a rag, so you can only cover a dish with buns with paper napkins and leave them in ventilated areas. Do not refrigerate buns.

Secret 16. To fill the bun, you need to cut the top off. This requires a very sharp and thin knife. A small ceramic knife has proven itself well for these purposes.

Custard Fillings

You can stuff buns with both sweet cream and salty fillings: caviar, salads, pâté, even feta cheese with garlic and herbs.

Curd cream

250 g cottage cheese

250 g heavy cream

150 g brown sugar

Liquid vanilla on the tip of a teaspoon

Step 1. Whip the cream.

Step 2... Add sugar, cottage cheese, vanilla to them and beat everything again.

Pate

500 g chicken liver

200 g heavy cream

100-150 g butter

1 onion

4 tablespoons vegetable oil

1 tsp salt

Pepper to taste

Step 1. Sort the chicken liver, wash and cut off the connective tissue.

Step 2... Cut the onion into half rings. Fry until golden brown in 2 tablespoons. oils. Transfer to a bowl.

Step 3. Pour 2 tablespoons into the pan. butter, warm up and lay out the liver. Fry until crisp on all sides.

Step 4. Season with pepper, cover and remove from heat. Cool to room temperature.

Step 5. Turn the liver and onion through a meat grinder. Add the oil and liquid from the pan. Mix.

Step 6. Beat the softened butter with a mixer or blender. Add liver to it.

Step 7. Whisk everything and gradually add cream. Then salt.

Butter cream

300 g butter

1 can of condensed milk

1 tsp vanilla sugar

Step 1... Bring the oil to room temperature. Begin to beat with a mixer.

Step 2... Gradually add condensed milk to the butter, without stopping to beat everything. Be careful not to exfoliate the cream. Add vanilla sugar at the end.

Advice

The less your profiteroles, the more effective they are on the festive table. But they will take a very long time to bake. Therefore, I make medium buns, they bake well and do not take much effort: two portions of dough have to be baked in three passes for about 40 minutes each.