Classic eclairs with choux pastry and pastry cream.

You can cover the eclairs with simple sugar icing, or decorate them with chocolate ganache (white or dark).

Classic recipe for eclairs with choux pastry and cream.



Butter — 100g

Cup of hot water — 250 ml

Flour b/w — 150 gr

Eggs — 5 pcs. (medium size)

Salt — a pinch


Milk — 400 ml

Vanilla sugar — 1 package

Butter — 100 gr

Butter — for greasing the baking tray

Sugar — 150 gr or to taste

Eggs — 2 pcs.

Flour — 4 tbsp.

Step-by-step recipe

Step 1

In a saucepan, heat water with salt and oil. When the mixture comes to a boil, immediately add the flour and stir quickly (there should be no lumps). Continue heating the dough on the fire for 3 minutes, then remove from the heat.

After that, cool the choux dough (degrees to 60-70, approximately). Then start adding eggs one at a time, stirring after each addition. The dough should get moderately thick and stretchy.

Step 2

Dip the resulting mass into a pastry bag and form tubes, setting aside on a baking tray lined with parchment paper and greased with oil. Bake for 20-30 minutes at 180 C or until golden brown. The oven does not need to be opened while baking! Eclairs from this choux pastry turn out dry, light, with an empty middle.

After baking, leave them on the baking tray to cool completely.

Step 3

Preparing the cream.Bring 300 ml of milk to the boil.

Pour the remaining milk into another bowl. Add in the eggs, flour, white sugar and vanilla. Mix the ingredients thoroughly with a whisk. You should get a homogeneous mass without lumps.

Pour the hot milk (300 ml) into the egg mixture with a thin stream. Stir the mixture vigorously!

Step 4

Pour the resulting cream mass into a saucepan (ladle) and put on a low heat. While the cream is brewing, always stir it! This way the cream will turn out homogeneous.

Bring the billet to a boil. Once it has boiled, time it, and cook the cream for another 1-2 minutes (stir). Remove the cream from the heat and stir thoroughly. Cool the custard slightly.

Step 5

When the custard has cooled, add the butter. This should be done in small batches so that everything is well mixed together.

Step 6

Recipe photo — Classic Eclairs with custard — step 6
Fill the tubes with the finished custard. Pour melted white chocolate over the top. Decorate as desired. Bon appetit!

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