A very popular dessert, the recipe for which has been known since the reign of King George IV in England. Two centuries have passed since then, and cakes have not lost their relevance to this day. Such desserts are shaped like an elongated tube and, as a rule, are filled with different types of filling. To decorate them, they use icing for eclairs, on top of which pieces of nuts or fruits, coconut or chocolate sprinkles are added.
Eclairs with glaze
By themselves, these cakes, filled with some kind of sweet filling, are a ready-to-eat dessert, but when decorating them, use various types of glaze for eclairs, and the dessert instantly takes on a more seductive look.
It will not be difficult for you to decorate your eclairs with chocolate glaze, the recipe for which you will learn by reading this article to the end. At the same time, get an answer to the question of how to prepare glaze for eclairs at home. The prepared glaze will add shine to your eclair. In addition to chocolate-based “smudge,” you can prepare colored icing for eclairs or with the addition of cream. Creamy glaze with added chocolate will be an excellent coating for juicy eclairs.
Chocolate glaze
The most popular decoration that has become a classic of these cakes. For those who like to enjoy custard dessert covered in chocolate, we suggest using chocolate glaze for eclairs. It is easy to guess that this product is prepared mainly from chocolate.
So, the production of this type of “brush” will require from you 100 grams of powdered sugar, 2 teaspoons and 4 teaspoons of cocoa and water, respectively. You can replace the water with milk if you wish.
If everything is at hand, feel free to start cooking. Boil water or milk and then mix the hot liquid with the cocoa. Pour powdered sugar into it, then mix thoroughly with the rest of the ingredients. After preparing the glaze, immediately apply it to the surface of the cake, otherwise it will cool quickly and a sugar crust will form on it.
There is another variation known as ganache. In preparation use 100 g of chocolate and 50 ml. cream. Bring the mixture over low heat until smooth and, while it is still hot, spread on the cake.
Video with step-by-step preparation of eclairs and glaze for them
Lemon glaze
A mixture of sprinkled sugar and lemon juice in a ratio of 2 tbsp allows you to make a bright decoration for eclairs. l. juice to 100 gr. sprinkles. As you noticed, there is no need to be a qualified pastry chef to surprise guests with an unusual taste on your eclairs.
Step-by-step preparation
But before you top the eclair with beautiful glaze, it needs to be prepared. We offer a simple recipe for making eclairs at home. The technology has its own subtleties, the observance of which is mandatory, otherwise you will not be able to achieve the lightness of the dough of a classic cake.
Here, for example, are some of them:
- Eggs should be at room temperature.
- You must use a mixer or blender. Without their help, it will not be possible to beat the dough to the proper state.
- Use only good quality butter! No margarine or spread can replace it.
- You need to achieve a certain consistency of the dough: too thick - it will lose tenderness, too liquid - it will not rise.
It works best if you use the following ingredients:
- 100 g butter with a fat content of at least 73%;
- 200 g of premium flour;
- a quarter liter of clean cold water;
- 4 eggs (remember: they should be at room temperature).
Those who are especially attentive may have noticed that the list of products does not contain sugar. This is due to the fact that the dough should be fresh so as not to interrupt, but only complement the taste of the filling.
Preparation:
- Heat the oil in a water bath.
- As soon as the mixture becomes liquid, add a pinch of salt, cold water, and then mix thoroughly with a whisk (you can use a mixer).
- Add all the flour in small portions and stir at the same time. You need to achieve uniformity and absence of lumps.
- Add the eggs one at a time, mixing them thoroughly with the dough.
- Pour the resulting mass onto baking paper using a pastry syringe and place everything in an oven preheated to 200 degrees.
- Then reduce the heat to 150 degrees and keep the dough there for 15-20 minutes. Periodically keep an eye on the future dessert: the dough should take shape and become blush; Cool the finished eclairs before serving.
Despite the fact that this is an incredibly tasty treat, it is not recommended to get carried away with them due to their high calorie content. 150 grams of this dessert (about one cake) contains 330 kcal.
Making eclairs with glaze is a small art. It’s not for nothing that confectioners joke among themselves: if you’ve already succeeded in cooking it the first time, you can say that you’ve successfully mastered the first academic level in cooking.
Chocolate and cream eclairs became popular in the 19th century, although the choux pastry needed to create them dates back much earlier. In 1554, the basis for a variety of delicious baked goods was introduced by Catherine de Medici's cook. The discovery was eagerly accepted at the royal court, and it received the name of the cook Pantherelli. Since then, many recipes have appeared that can be used to prepare a wonderful treat.
Recipe for delicious chocolate eclairs
For one of the options for preparing eclairs you need to take the following products:
- 500 ml milk;
- 5 pieces. eggs;
- 200 g wheat flour;
- 200 g granulated sugar;
- 20 g cocoa powder;
- 200 g butter.
Prepared products will be needed for delicious chocolate eclairs according to this recipe:
- Bring milk and 100 g butter to a boil in a saucepan.
- Cocoa and flour are mixed in a separate container. After the mixture in the pan has boiled, add the dry ingredients.
- You need to mix the mixture until there are no lumps of flour left; it should become completely homogeneous and dense in consistency.
- Beat 4 eggs with a mixer for 2-3 minutes. After this, without turning off the machine, add 1 tbsp of dough. spoon.
- When the mixture is ready, it needs to be transferred to a pastry bag with a nozzle. With its help, identical strips of dough are squeezed onto a baking sheet with a sheet of paper at approximately a distance of 5-7 cm from each other.
- The oven must be preheated to 190 °C. A baking sheet with the preparations is placed in it, baking lasts 30 minutes.
- While baking, beat sugar and 1 egg using a mixer until a white, thick liquid forms.
- Milk is added later. Place the resulting mixture in a thick-bottomed saucepan on the fire and stir constantly until the cream thickens.
- 100 g of butter is whipped with a mixer until it turns white. The cream is slowly introduced and mixed. After this, the mixture is transferred to a pastry bag with a nozzle.
- In the question of how to make chocolate eclairs at home, one trick will help: after complete cooling, the finished baked goods are cut lengthwise in half to introduce the filling.
- Using a pastry bag, cream is placed on the lower half, after which it is covered with the upper part.
The cake can also be topped with whipped cream, caramel or chocolate sauce, or any syrup you like.
Recipe for eclairs filled with chocolate custard cream
Another effective and uncomplicated recipe is the recipe for making eclairs with chocolate custard. It requires the following components:
- 60 g butter;
- a pinch of salt;
- 4 eggs;
- 150 g flour;
- 100 g sugar;
- 2 glasses of milk;
- 250 ml water;
- 50 g chocolate.
Total cooking time will take approximately 1 hour. A recipe with explanatory photos of preparing eclairs with chocolate cream will help in creating the dish.
To do this, you need to follow the steps step by step.
- Boil water by adding oil and salt.
- Add flour to boiling water and wait until it starts to come together. After this, the pan with the dough must be removed.
- Add eggs to the cooled mixture and stir thoroughly.
- In an oven preheated to 200 °C, you need to place a baking sheet with permanent paper and cake blanks laid out on it. To do this, the dough is squeezed out at an equal distance using a pastry bag.
- Bake the cakes for 40 minutes. At this time you can prepare the filling.
- While the eclairs are in the oven, you need to beat the milk and sugar.
- Sugar is melted over low heat or in the microwave and added to the liquid mixture.
- The cooled pastry should be cut in half and the cream should be squeezed onto the bottom using a pastry bag. The resulting half is covered with the second part.
By the way, you can add fresh fruits and berries to eclairs with ready-made chocolate filling; this will add a new taste to a familiar dish. You can also use them as decoration, sprinkled with powdered sugar. Dried fruits are also good for this. Such options not only have an unusual taste, but also provide a special aesthetics.
Recipes for chocolate glaze made from cocoa for coating eclairs
There are all kinds of coatings for custard cakes, but chocolate glaze remains the classic and most popular for eclairs. In order to prepare it, there is also more than one option. Here's a quick and easy way:
- 2 tbsp. mix spoons of milk with 1.5 tbsp. spoons of cocoa powder and 1 tbsp. a spoonful of sugar or powdered sugar;
- put the resulting mixture on the fire and, stirring, bring to a boil;
- after the future glaze has cooled a little, add 30 g of butter to it and stir until completely dissolved;
- Pour the resulting glaze over the cakes.
When choosing this type of decoration for eclairs, it is important to work quickly with the glaze. You should not wait until it cools down, as it will have to be heated; when cold, it will lose its properties.
There is also another recipe for chocolate glaze for coating eclairs, which uses different ingredients:
- you need to connect 3 tbsp. spoons of sugar, 3 tbsp. spoons of cocoa powder and 3 tbsp. spoons of sour cream and mix;
- over low heat, stirring constantly, cook the mixture for 2-3 minutes. The consistency should become thick;
- the resulting mass must be removed from the stove and 1 tbsp added to it. a spoonful of refined sunflower oil. It is important not to use oil with a scent, as this will affect the overall result;
- It’s worth mixing and immediately applying to the cakes.
Here is another option for making chocolate icing for eclairs from cocoa powder with the addition of vodka. To do this you will need the following ingredients:
- 4 tbsp. spoons of cocoa powder;
- 2 tbsp. spoons of milk;
- 50 g butter;
- 1 tbsp. spoon of vodka.
To prepare the glaze, you must follow the instructions.
- In a small container, mix cocoa powder and sugar.
- Add milk and butter to the dry preparation, then pour the mixture into a saucepan and put it on the fire.
- Pour vodka into the stirred mixture and make sure that the mass becomes homogeneous. Vodka will give the glaze a beautiful shine.
- We decorate the cakes with the resulting chocolate glaze.
Chocolate fondant for coating eclairs
Chocolate fondant for eclairs can also be a good option for covering cakes. To prepare, you need to stock up on the necessary ingredients:
- 4 tbsp. l. milk;
- 4 tbsp. spoons of sugar or powdered sugar;
- 2 tbsp. spoons of cocoa powder;
- 50 g butter;
- You can use raspberries, strawberries or peach to complement the filling.
The recipe for chocolate fudge for filling eclairs is very simple and quick to make. You need to mix milk, sugar and cocoa in a saucepan. After this, the mixture must be heated, stirring, until it reaches the consistency of sour cream. The thick mass with the addition of butter is whipped, and the resulting fondant can be used to decorate the product.
Recipes for chocolate custard cream for filling eclairs
The filling of custard cakes can be as different as their coating. There are many options that clearly demonstrate step-by-step cooking instructions. It’s worth familiarizing yourself with them to better understand what a dish should look like at different stages and in the final result.
One of the most popular is the recipe for chocolate cream for eclairs. For it you need to prepare the following components:
- 125 ml milk;
- 1 egg yolk;
- 20 g sugar or powdered sugar;
- 1 tbsp. a spoonful of potato starch;
- 50 g;
- 10 g butter.
The filling needs to be prepared while the cakes are in the oven.
- In a shallow bowl, grind the yolk, sugar and starch.
- Melt the chocolate in the microwave until it reaches the consistency of sour cream.
- Bring the milk to a boil in a separate container and add the resulting mixtures to it one by one. In this case, you need to constantly stir the liquid with a whisk. Cook the mixture over heat for 1 minute.
- Add oil to the mixture standing on the stove and remove, stirring until it is completely dissolved.
- Pour the chocolate cream for filling the eclairs onto a baking sheet covered with cling film and spread it in a thin layer. After this, leave the cream for 15 minutes. in the freezer until cool.
- When the eclairs have cooled, use a toothed nozzle to make three holes on their back side.
- Fill the piping bag with cream and make sure that the holes match the size of the bag nozzle.
- The cakes should be filled evenly with chocolate cream through the holes. Carefully remove any protruding remaining filling with a knife or spatula.
Chocolate custard for eclairs can also be made using another recipe. To prepare this option you will need the following ingredients:
- 0.5 l of milk;
- 200 g sugar;
- 2 eggs;
- 2 tbsp. spoons of flour;
- 100 g chocolate.
Look at the photo recipe for making cream for chocolate eclairs.
It is simple and well suited for making cream at home.
- Break the eggs into a deep container, add 3-4 tbsp. spoons of milk and flour. The components are mixed using a mixer or whisk, but do not beat them.
- Pour the remaining milk into a saucepan, adding sugar and chocolate.
- Pour the flour mixture into the pan and stir.
- Cook the cream until the first bubbles appear, but do not bring it to a boil.
- Pour the chocolate icing for eclairs, made from chocolate, into a cold bowl and cover with permanent paper. This is necessary so that a film does not form when cooling.
- You can use ice to cool the container before pouring the mixture into it. The resulting cream can be whipped to make it more airy. In this case, you can add 50 g of butter, but the result will be good without using it.
- The resulting cream can be used both as a filling and as a coating for cakes.
Chocolate cake with homemade eclairs and chocolate icing
In addition to cakes, you can also prepare larger desserts. An excellent solution for any holiday would be a homemade chocolate cake with homemade eclairs. You need to prepare the pudding separately for it.
- In a deep container, mix 3 tbsp. spoons of sugar with 2 eggs, 1 yolk, 2 tbsp. spoons of starch and a pinch of salt. Add 0.5 cups of milk to the resulting dry mixture.
- Pour 3 cups of milk into a saucepan and add 2 tbsp. spoons of sugar. Stir the milk until it boils.
- Pour the boiled mixture into the prepared mass and stir constantly. The resulting homogeneous mixture should be poured into a saucepan and cooked over low heat for 5 minutes, stirring.
- Add 2 teaspoons of vanillin and 2 tbsp to the thickened mass. spoons of butter. The resulting pudding should be left in the refrigerator for 2 hours.
- Next, you need to take a deep cake tin and place a layer of crispy cookies on the bottom lined with paper. Spread the pudding on it with a spatula. You need to lay out the entire mold in these layers so that the top is made up of cookies.
- The icing for the cake is prepared in a water bath: melt 200 g of dark chocolate and mix with 2 tbsp. spoons of butter.
- The resulting glaze is coated on all sides of the cake and placed in the refrigerator for 12 hours to soak thoroughly.
You can also learn how to prepare eclairs with chocolate glaze and custard filling by watching detailed videos on the Internet:
Eclairs are a confectionery product originally from France that has an oblong shape. The delicacy has a delicate texture, and its middle can be filled with: cream with condensed milk, cottage cheese or whipped cream. The top of the cake is traditionally covered with frosting. And if previously only chocolate mass was used as a topping, today there are an impressive number of options for preparing glaze. How to prepare glaze for eclairs?
Chocolate eclairs: nuances and subtleties of preparation
You won't be able to resist this delicacy. And even if you are not one of those with a sweet tooth, this dessert will surprise you with its lightness and unobtrusive chocolate taste.
Ingredients:
- 130 ml water;
- 70 gr. butter;
- 75 grams of flour;
- vanilla and salt to taste;
- 120 ml fat milk;
- 6 eggs;
- a couple of tablespoons of sugar;
- half a tablespoon of starch;
- half a bar of dark chocolate.
The first step is to prepare the dough for baking the delicacy. Pour water into a saucepan and place on low heat. Add butter, salt, vanilla and the required amount of sugar to the mixture. When the butter has melted, remove the saucepan from the heat.
Beat 1 egg into a separate bowl. We also put the remaining 3 in a bowl and beat with a fork. Pour the wheat flour sifted through a sieve into a saucepan with butter. Place the saucepan with the dough on low heat and begin to knead the elastic mass. After a couple of minutes, remove the dishes from the heat and add one egg. After the dough becomes homogeneous, add the rest of the egg mass. Transfer the finished dough into a pastry bag.
Grease a baking tray with butter. Using a pastry bag we form eclairs. On average, the length of the cakes is 10-15 cm. Place our pieces in a preheated oven and bake at 180 degrees for about 40 minutes.
While the delicacy is baking, let's start preparing the custard. To do this, pour milk into a saucepan and bring it to a boil. While the milk mixture is boiling, beat a couple of eggs into a bowl and add a tablespoon of potato starch. Pour the egg mixture into the milk, add vanilla and sugar to taste and boil the cream.
We take the pies out of the oven and let them cool. When the delicacy reaches room temperature, the center should be filled with custard milk cream. Now is the time to start preparing the chocolate glaze for the eclairs.
Melt 50 grams of chocolate in a water bath. Add 30 grams of butter to the mixture. Add a couple of tablespoons of warm water here. Bring the mixture to a homogeneous consistency and remove the dishes from the water bath. Dip the top of the delicacy in the drizzle and let the glaze “set.” Bon appetit!
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How to make eclairs with chocolate custard?
The dough recipe for making classic eclairs is presented above. If you want to experiment a little with fillings, we suggest you cook.
Required Products:
- 500 ml milk;
- dark chocolate bar;
- 200 grams of sugar;
- 2 eggs;
- 2 tablespoons flour.
Pour the required amount of milk into a saucepan and place the dishes on low heat. Break the chocolate into small pieces and add to the milk mass. Stir the liquid constantly with a spoon to prevent it from burning.
Beat the sugar with the eggs, and when the chocolate melts, add the liquid to the rest of the ingredients. Carefully add a couple of tablespoons of flour and reduce the cream. If desired, you can add vanilla extract to the custard. It will somewhat soften and dilute the chocolate taste.
We fill the eclairs with custard, glaze the cakes and enjoy the unsurpassed taste of the confectionery product!
Recipes for chocolate glaze made from cocoa for coating eclairs
Chocolate icing for eclairs is a classic. By the way, you can use not only black, but also white and milk chocolate. Glazing with the addition of cocoa is a budget option for glazing, but this does not make it any less tasty and appetizing. What do we need for cooking?
Required Products:
- 2 tablespoons of quality cocoa;
- 1 tablespoon of powdered sugar;
- 30 grams of butter;
- 2 tablespoons of milk.
Place butter in a saucepan and add a tablespoon of powdered sugar. Warm the mixture for about one minute and remove it from the heat. Sift the cocoa through a fine sieve and add it to the preheated milk.
Stir the liquid intensively so that there are no lumps left in it. Pour the milk mixture into the cream mixture in a stream. Place the dishes on the fire and boil for a couple more minutes. At the end of the time, remove the dish from the heat, let it cool to room temperature and apply to the confectionery product. Bon appetit!
Secrets of making confectionery fudge
Chocolate fudge has such an attractive glossy color. By the way, the glaze can be applied not only to eclairs, but also to Easter cakes, cupcakes, and gingerbread cookies.
Products:
- dark chocolate – 100 grams;
- 50 grams of butter;
- 50 ml heavy cream.
Expert opinion
Novikova Yana
Chef
Tip: to make colored fudge, use white chocolate and fat-soluble food coloring. If you are preparing a treat for children, then the synthetic dye can be replaced with natural dye.
Break the chocolate into small pieces, place in a dry bowl and melt the mixture. After the pieces of delicacy have melted, add butter, cream, powdered sugar and vanilla to taste. Stir the mixture constantly until it reaches a uniform consistency. The fondant for the eclairs is ready!
Original eclair cake
If you still don’t know how to surprise your family and guests at your home, then take note of the recipe with eclairs and chocolate icing. We are sure that those with a sweet tooth have never tried this confectionery product anywhere. By the way, this recipe does not require any special skills from the cook. And for making a cake, both store-bought and homemade eclairs are quite suitable. Although the latter are naturally preferred.
To prepare chocolate cake with eclairs, prepare the following ingredients:
- 15 small eclairs with any filling;
- 100 grams of butter;
- 120 grams of sugar and the same amount of wheat flour;
- yolk;
- spoon of sour cream;
- vanilla to taste;
- 3 bars of dark chocolate;
- 500 ml heavy cream;
- 50 grams of gelatin.
Lightly melted butter, mix with sugar, sour cream and yolk, and beat until a homogeneous consistency is formed. When the mass is well beaten, add wheat flour sifted through a sieve. Add a couple of drops of vanilla extract to the dough. Preheat the oven.
Grease a baking tray with butter and pour the prepared dough into it. Bake the cake for about 30 minutes at 180 degrees Celsius.
While our sponge cake is preparing, let's start preparing the cream. Pour the required amount of gelatin with water and let the ingredient swell. Pour the cream into a saucepan and heat it slightly over the fire. Add broken chocolate into the heated cream, mix the mixture intensively until the pieces of delicacy melt. Add the swollen gelatin into the mixture and place the cream in the refrigerator for 20 minutes.
When the sponge cake is cooked, remove it from the oven. Cool to room temperature and begin shaping the cake. Place the cake on a plate and generously coat the top with the prepared cream. Place 5 eclairs on the crust and coat them with chocolate cream.
We do the same with the rest of the cakes. Ideally, you should end up with a “hut”. Pour the rest of the cream over the treat. If desired, the cake can be sprinkled with chocolate and coconut shavings.
Eclairs with glaze are baked goods from childhood. It seems that the delicacy cannot be enjoyed. The confectionery product can be safely presented to the festive table. And some “home” cooks pack the deliciousness in beautiful boxes and give eclairs as a gift. After all, what could be better than a delicacy that you prepared yourself?
Eclairs and profiteroles are small confectionery products made from choux pastry that originated in French cuisine. This is the only thing that unites them. There are many more differences between eclairs and profiteroles than similarities. The Culinary Eden website has found out everything about these delicious things and will be happy to share recipes for eclairs and profiteroles with readers.
Profiteroles appeared earlier, so let's start with them. The French word profitrole means benefit, value, successful acquisition. Perhaps because you can bake a whole mountain of beautiful round cakes from a small amount of ingredients, or maybe because it’s always nice to receive such a cute, tasty treat as a gift. Profiteroles can be completely different. Filled with meat, mushroom, cheese or salad, they are served with broth or as a pre-dinner snack. In Burgundy they are called Gougeres. Profiteroles with sweet cream, ice cream or cream act as a delicious dessert. Prefabricated desserts are made from sweet profiteroles, holding the balls together with caramel, chocolate sauce and cream. This is how they prepare a wedding cake in France - croquembouche. Profiteroles can be empty and served with soups, like pampushki with borscht.
The dough for profiteroles can be either sweet or neutral, and in combination with a sweet filling, neutral or slightly salty dough creates a surprisingly balanced taste.
Profiteroles and other products made from choux pastry initially cause surprise: why are they empty inside? In fact, preparing profiteroles and eclairs is no more difficult than making pies. The secret of their emptiness is that the dense crust traps steam inside, and it presses on the walls, increasing the volume of the cakes. The main thing is to prepare the dough correctly.
Ingredients:
1 cup flour,
100 g butter,
1 glass of water (milk),
4 eggs,
¼ tsp. salt.
Preparation:
Boil water with salt and oil, add flour, stir thoroughly and continue heating for 5-7 minutes. You should get a homogeneous smooth mass. Remove the dough from the heat and, when it has cooled slightly, add eggs one at a time while beating the dough with a mixer. You should get a moderately liquid dough dripping from the spatula. Dough that is too liquid will quickly settle during baking, while dry dough will not rise and will become covered with cracks.
Lightly grease the baking tray and place the balls using a pastry bag. 
dough, considering that they will increase 3 times. You can form balls with two teaspoons, but then they will not be as smooth and even. And if you use the toothed nozzle of a pastry bag, the profiteroles will turn out very beautiful and without cracks. You can also bake profiteroles in paper muffin baskets - they will not stick together and the baking sheet will remain clean.
Bake profiteroles for 12-15 minutes at 220ºC, then 20 minutes at 190ºC. Ready-made profiteroles have a dark yellow color and large volume. Remove them from the oven, cool, and serve with soup.
Empty profiteroles can be stored in the refrigerator for several days. Before the holiday, you can prepare several baking sheets, and before serving, fill them with something tasty. The easiest option is whipped cream. Cut off the top of the chilled profiteroles, fill with whipped cream from a pastry bag, cover with the cut-off lid, and sprinkle with powdered sugar. Sweet profiteroles can be coated with glaze on top.
You can fill profiteroles with ice cream, but in this case you will have to cut them in half and use a spoon, which is not very convenient with small shapes. Therefore, if you plan to fill it with ice cream, salad or pieces of fruit, prepare larger profiteroles.
If profiteroles are intended for a snack table, the choice of filling is unlimited. Experiment with your favorite products; you can use proven recipes for salads and pates. Here are some ideas for savory fillings for snack profiteroles:
Finely chop the salted or smoked fish, grate the hard cheese on a medium grater, finely chop the greens,
add a little softened butter.
Grate the hard cheese on a medium grater, grind the roasted walnuts finely, crush a few cloves of garlic, add sour cream to the required thickness.
Mash the avocado with a fork, add finely chopped chili pepper and tomato. Season with lemon juice and olive oil.
Grind boiled shrimp, soft cream cheese, peeled cucumber in a blender, add lemon juice and cream.
Cut the ham into small cubes, rub the fatty cottage cheese through a sieve, add a little mustard.
From sweet choux pastry you can make profiteroles in the form of rings. They don't need filling - profiterole rings are wonderful on their own.
Ingredients:
1 cup flour (250 ml),
230 ml water,
0.5 tbsp. flour,
120 g butter or margarine,
4 eggs,
¼ tsp. salt,
1 tbsp. powdered sugar.
Preparation:
Boil water with salt, sugar and butter, add flour, stir thoroughly and continue heating for 5-7 minutes. Remove the dough from the heat, cool slightly and beat the dough with a mixer, adding eggs one at a time. Lightly grease a baking tray and, using a pastry bag with a smooth tube, place round or oval rings, leaving enough space between them. Bake the rings for 12-15 minutes at 220ºC, then 20 minutes at 190ºC. Sprinkle finished products with powdered sugar while hot.
- these are the exquisite descendants of profiteroles. In Russia, eclairs are better known as custard cakes. The authorship of this dessert is attributed to the famous French chef of the early 19th century, Antonin Karem. The name eclair comes from the French word éclair (lightning). Perhaps it was because of the elongated shape of these cakes, or maybe because they were eaten at lightning speed. Unlike profiteroles, eclairs are always prepared with a sweet filling.
To prepare eclairs, place the choux pastry from a pastry bag fitted with a toothed or smooth tip onto lightly greased baking sheets. The length of the cakes is about 12 cm, and the distance between them should be at least 5 cm. Bake the eclairs in the same way as profiteroles: 12-15 minutes at a temperature of 220ºC, then 20 minutes at a temperature of 190ºC. We will not repeat the dough recipe for eclairs - it is absolutely the same as for profiteroles. Let's tell you better about the filling and decoration. Typically, eclairs (custard cakes) are prepared with butter, custard or Charlotte cream, and the surface is glazed with white or chocolate icing.
To fill the eclair with filling, use a pastry bag with a narrow tube. If you cannot fill the cake evenly on one side, you can make punctures on both sides.
Butter cream
Ingredients:
100 g heavy cream (35%),
10 g powdered sugar,
a pinch of vanillin,
(gelatin optional).
Preparation:
Beat the chilled cream with a mixer until it forms a fluffy, stable mass. Beat slowly for 2-3 minutes at first, then increase the speed. Gradually add powdered sugar and vanilla. Beating duration is at least 15 minutes. The resulting cream is unstable and cannot be prepared in advance. To stabilize the cream, you can add soaked gelatin to the cream before whipping in a ratio of 1:10.
Custard 
Ingredients:
300 g sugar,
100 g of water,
150 g egg whites,
10 g vanilla powder.
Preparation:
Bring the water and sugar to a boil and boil the syrup to medium thickness. Beat the whites until stiff and increase in volume by 5-6 times. Gradually pour hot syrup into the whites, whisking continuously. Add vanilla powder and beat for another 10-15 minutes to set the cream. Properly prepared custard is snow-white, fluffy, glossy, slightly viscous. Lumps in the cream indicate rapid pouring of syrup or insufficient stirring.
Cream "Charlotte"
Ingredients:
200 g butter,
150 g sugar,
100 ml milk,
1 egg,
vanillin, cognac - to taste.
Preparation:
Boil milk with sugar. Beat the egg thoroughly, pour milk into it in a thin stream (if you pour milk in immediately, the eggs will curdle). Place the resulting mass in a water bath and cook until thickened. Cool for about 10 minutes. At this time, beat the softened butter with a mixer, add vanillin, cognac and gradually pour in the egg-milk mixture. Beat the cream for another 10 minutes. The result should be a homogeneous, fluffy mass of pale yellow color that retains its shape well.
If you add a tablespoon of cocoa powder at the end of whipping the cream, you get a chocolate “Charlotte”; a teaspoon of fresh strong coffee or coffee syrup will give coffee “Charlotte”; 50 g of chopped roasted nuts will give a nutty “Charlotte”; and 100 g of fruit jam will turn the cream into a fruity Charlotte.
Ingredients:
2 squirrels,
100 g powdered sugar,
a few drops of lemon juice.
Preparation:
Pour the whites into a perfectly clean bowl without traces of yolk, beat them with a mixer on low speed. Gradually add powdered sugar. When the desired consistency is reached, add lemon juice. Decorate the cakes with icing by pipetting it from a pastry bag.
Ingredients:
100 g powdered sugar,
2 tsp cocoa powder,
4 tsp water or milk.
Preparation:
Pour boiling water or milk over cocoa. Add powdered sugar and stir immediately. The glaze prepared according to this recipe hardens very quickly and becomes covered with a sugar crust, so apply it to the cakes immediately. To slow down the hardening and get a glossy shine to the glaze, you can add a little vegetable or melted butter.
Eclairs and profiteroles are not at all difficult if you have patience, the freshest products and the necessary equipment. Feel free to experiment and you will succeed. The ability to cook eclairs and profiteroles will immediately raise you to several levels of culinary skill. The admiration of others is guaranteed!
Eclairs and profiteroles are small confectionery shops choux pastry products that appeared in French cuisine. This is the only thing that unites them.
There are many more differences between eclairs and profiteroles than similarities.
Profiteroles appeared earlier, let's start with them. The French word profitrole means benefit, value, successful acquisition. Perhaps because you can bake a whole mountain of beautiful round cakes from a small amount of ingredients, or maybe because it’s always nice to receive such a cute, tasty treat as a gift. Profiteroles can be completely different. Filled with meat, mushroom, cheese or salad, they are served with broth or as a pre-dinner snack. In Burgundy they are called gougeres profiteroles (Gougeres). Profiteroles with sweet cream, ice cream or cream act as a delicious dessert. Prefabricated desserts are made from sweet profiteroles, holding the balls together with caramel, chocolate sauce and cream. This is how they prepare a wedding cake in France - croquembouche. Profiteroles can be empty and served with soups, like pampushki with borscht.
Dough for profiteroles can be either sweet or neutral, and in combination with a sweet filling, neutral or slightly salty dough creates a surprisingly balanced taste.
Profiteroles and other products made from choux pastry initially cause surprise: why are they empty inside? In fact, preparing profiteroles and eclairs is no more difficult than making pies. The secret of their emptiness is that the dense crust traps steam inside, and it presses on the walls, increasing the volume of the cakes. Main - prepare the dough correctly.
Choux pastry for eclairs and profiteroles
Ingredients:
1 cup flour, 100 g butter, 1 cup water (milk), 4 eggs, ¼ tsp. salt.
Preparation:
Boil water with salt and oil, add flour, stir thoroughly and continue heating for 5-7 minutes. You should get a homogeneous smooth mass. Remove the dough from the heat and, when it has cooled slightly, add the eggs one at a time ( eggs should only be at room temperature - otherwise you will not get a light, homogeneous dough) while simultaneously beating the dough with a mixer. You should have a moderately liquid dough dripping from the spatula. Dough that is too liquid will quickly settle during baking, while dry dough will not rise and will become covered with cracks.
Lightly grease the baking tray and, using a pastry bag, place the profiterole balls of dough, taking into account that they will increase 3 times. You can form balls with two teaspoons, but then they will not be as smooth and even. And if you use the toothed nozzle of a pastry bag, the profiteroles will turn out very beautiful and without cracks. You can also bake profiteroles in paper muffin baskets - they will not stick together and the baking sheet will remain clean.
Bake profiteroles for 12-15 minutes at 220ºC, then 20 minutes at 190ºC. Ready-made profiteroles have a dark yellow color and large volume. Remove them from the oven, cool, and serve with soup.
Empty profiteroles can stored in the refrigerator for several days. Before the holiday, you can prepare several baking sheets, and before serving, fill them with something tasty. The easiest option is whipped cream. Cut off the top of the chilled profiteroles, fill with whipped cream from a pastry bag, cover with the cut-off lid, and sprinkle with powdered sugar. Sweet profiteroles can be coated with glaze on top.
You can fill profiteroles with ice cream, but in this case you will have to cut them in half and use a spoon, which is not very convenient with small shapes. Therefore, if you plan to fill it with ice cream, salad or pieces of fruit, prepare larger profiteroles.
If profiteroles are intended for a snack table, the choice of filling is unlimited. Experiment with your favorite products; you can use proven recipes for salads and pates.
Here are some ideas unsweetened fillings for snack profiteroles:
Red fish profiteroles filling
Finely chop the salted or smoked fish, grate the hard cheese on a medium grater, finely chop the greens, add a little softened butter.
Cheese and nut filling for profiteroles
Grate the hard cheese on a medium grater, grind the roasted walnuts finely, crush a few cloves of garlic, add sour cream to the required thickness.
Filling for profiteroles with avocado
Mash the avocado with a fork, add finely chopped chili pepper and tomato. Season with lemon juice and olive oil.
Filling for profiteroles with shrimp
Grind boiled shrimp, soft cream cheese, peeled cucumber in a blender, add lemon juice and cream.
Filling for profiteroles with ham
Cut the ham into small cubes, rub the fatty cottage cheese through a sieve, add a little mustard.
From sweet choux pastry you can make profiteroles in the form of rings. They don’t need filling – profiterole rings are wonderful on their own.
Air rings
Ingredients:
1 cup flour (250 ml), 230 ml water, 0.5 tbsp flour, 120 g butter or margarine, 4 eggs, ¼ tsp. salt, 1 tbsp. powdered sugar.
Preparation:
Boil water with salt, sugar and butter, add flour, stir thoroughly and continue heating for 5-7 minutes. Remove the dough from the heat, cool slightly and beat the dough with a mixer, adding eggs one at a time. Lightly grease a baking tray and, using a pastry bag with a smooth tube, place round or oval rings, leaving enough space between them. Bake the rings for 12-15 minutes at 220ºC, then 20 minutes at 190ºC. Sprinkle finished products with powdered sugar while hot.
Eclairs
Eclairs are exquisite descendants of profiteroles. In Russia, eclairs are better known as custard cakes. The authorship of this dessert is attributed to the famous French chef of the early 19th century - Antonin Karema. The name eclair comes from the French word éclair (lightning). Perhaps it was because of the elongated shape of these cakes, or maybe because they were eaten at lightning speed.
The airy dessert seems to have been created specifically for temptation; at the sight of it, an appetite involuntarily arises. Baking a cake at home is not difficult; it is important to know a few culinary secrets.
Unlike profiteroles eclairs are always prepared with a sweet filling .
To prepare eclairs, the choux pastry from a pastry bag with a serrated or smooth nozzle should be placed on lightly greased baking sheets. The length of the cakes is about 12 cm, and the distance between them should be at least 5 cm. Bake the eclairs in the same way as profiteroles: 12-15 minutes at a temperature of 220ºC, then 20 minutes at a temperature of 190ºC. We won't repeat eclair dough recipe– it is absolutely the same as for profiteroles. Let's tell you better about the filling and decoration. Typically, eclairs (custard cakes) are prepared with butter, custard or Charlotte cream, and the surface is glazed with white or chocolate icing.
To fill the eclair with filling, use a pastry bag with a narrow tube. If you cannot fill the cake evenly on one side, you can make punctures on both sides.
Butter cream
Ingredients:
100 g heavy cream (35%), 10 g powdered sugar, a pinch of vanillin (gelatin optional).
Preparation:
Beat the chilled cream with a mixer until it forms a fluffy, stable mass. Beat slowly for 2-3 minutes at first, then increase the speed. Gradually add powdered sugar and vanilla. Beating duration is at least 15 minutes. The resulting cream is unstable and cannot be prepared in advance. To stabilize the cream, you can add soaked gelatin to the cream before whipping in a ratio of 1:10.
Custard
Ingredients:
300 g sugar, 100 g water, 150 g egg whites, 10 g vanilla powder.
Preparation:
Bring the water and sugar to a boil and boil the syrup to medium thickness. Beat the whites until stiff and increase in volume by 5-6 times. Gradually pour hot syrup into the whites, whisking continuously. Add vanilla powder and beat for another 10-15 minutes to set the cream. Properly prepared custard is snow-white, fluffy, glossy, slightly viscous. Lumps in the cream indicate rapid pouring of syrup or insufficient stirring.
Cream "Charlotte"
Ingredients:
200 g butter, 150 g sugar, 100 ml milk, 1 egg, vanillin, cognac - to taste.
Preparation:
Boil milk with sugar. Beat the egg thoroughly, pour milk into it in a thin stream (if you pour milk in immediately, the eggs will curdle). Place the resulting mass in a water bath and cook until thickened. Cool for about 10 minutes. At this time, beat the softened butter with a mixer, add vanillin, cognac and gradually pour in the egg-milk mixture. Beat the cream for another 10 minutes. The result should be a homogeneous, fluffy mass of pale yellow color that retains its shape well.
If you add a tablespoon of cocoa powder at the end of whipping the cream, you get a chocolate “Charlotte”; a teaspoon of fresh strong coffee or coffee syrup will give coffee “Charlotte”; 50 g of chopped roasted nuts will give a nutty “Charlotte”; and 100 g of fruit jam will turn the cream into a fruity Charlotte.
Eclairs with curd cream
This recipe is not as familiar to us as eclairs with custard and glaze, but it’s worth making! Unrealistically delicious curd cream, fresh fruit and weightless dough. Believe me, this cake will become your favorite.
The dough used is unleavened choux - see the recipe above. For the cream we need: 150 g butter, 300 grams cottage cheese, 150 grams powdered sugar, a handful of raisins. And fruits - kiwi, strawberries and grapes - for decoration.
Grind the cottage cheese thoroughly through a sieve. Separately, beat the butter and powder and add cottage cheese, vanilla sugar and steamed raisins. The cream is ready. Now we form the boats. We cut the eclair lengthwise, fill the lower part with cream, and turn the upper part of the dough upside down and put pieces of fruit into it.
White icing for eclairs
Ingredients:
2 egg whites, 100 g of powdered sugar, a few drops of lemon juice.
Preparation:
Pour the whites into a perfectly clean bowl without traces of yolk, beat them with a mixer on low speed. Gradually add powdered sugar. When the desired consistency is reached, add lemon juice. Decorate the cakes with icing by pipetting it from a pastry bag.
Chocolate icing for eclairs
Ingredients:
100 g powdered sugar, 2 tsp. cocoa powder, 4 tsp. water or milk.
Preparation:
Pour boiling water or milk over cocoa. Add powdered sugar and stir immediately. The glaze prepared according to this recipe hardens very quickly and becomes covered with a sugar crust, so apply it to the cakes immediately. To slow down the hardening and get a glossy shine to the glaze, you can add a little vegetable or melted butter.
Eclairs and profiteroles are not at all difficult if you have patience, the freshest products and the necessary equipment. Feel free to experiment and you will succeed. The ability to cook eclairs and profiteroles will immediately raise you to several levels of culinary skill. The admiration of others is guaranteed!
Secrets of making successful eclairs and profiteroles
The ease of making eclairs seems false. In fact, the recipe requires compliance with many rules.
1. Do not exceed the quantity or weight of the specified ingredients, which may cause the dough to be liquid or stiff. And also - leave a pan of dough on the stove unattended.
2. The butter should melt as the water boils.
3. All ingredients must be mixed thoroughly.
4. If desired, water can be replaced with milk, and instead of, for example, 4 eggs, use 2 eggs and 2 whites.
5. The process of preparing eclairs and profiteroles should not be interrupted, as this may cause the dough to fall off. By the way, this dough does not contain any baking powder. The dough must be baked while it is warm.
6. It is important to strictly observe the baking temperature and time.
And:
It is important! EGGS need to be taken ONLY category 1, they weigh 50 grams. If you take the 2nd one, then instead of, say, 4 eggs according to the recipe, you need to take 5. (look below for the recipe from Alexander Seleznev - there are valuable tips)
Cakes should be baked, dry, and golden in color. It is advisable that they cool slowly while in the oven, for about 1 hour.
In order to prepare dessert sweet eclair cakes, you must first bake choux pastry pieces. The taste of the confectionery product will depend on its tenderness and airiness. Choux pastry does not require many ingredients, it requires diligence and care.
For the dough you need to take a glass of sifted flour and water, one hundred grams of butter and 4-5 eggs. Pour a glass of water into a saucepan and bring it to a boil, add butter and gradually add flour, a pinch of salt and mix thoroughly. Reduce heat to low and lightly simmer the dough. Let it cool and add the beaten eggs one at a time, stirring constantly.
Transfer the dough into a pastry bag or syringe and place thin strips no more than one centimeter wide and 5-6 cm long on oiled parchment at a short distance from each other. Place the baking sheet in a hot oven and let the cakes rise and brown over maximum heat, then reduce the heat and finish baking over low heat. When baking, do not open the oven, otherwise the eclairs will inevitably fall and lose their shape.
Remove the finished pastry from the sheet immediately and let it cool, then carefully cut it lengthwise on one side with a sharp knife and fill it with the prepared cream. The filling for such cakes can be protein, custard or butter cream.
Custard is prepared as follows: dissolve 0.5 tablespoon of starch in two tablespoons of cold milk, add 0.5 tablespoon of flour, one yolk and half a glass of sugar. Stir the mixture and put on the fire, bring to a boil and add 0.5 cups of milk in a thin stream. Stir the cream constantly, otherwise you won’t get a homogeneous, even mass. After the mixture has cooled, add one hundred grams of butter and beat well. Fill custard cakes with this cream. Cover the top of the eclairs with chocolate glaze, sprinkle with powdered sugar or decorate with fruit, jelly, or meringue.
This is interesting
The calorie content of one eclair cake weighing one hundred grams with butter custard is 330 kcal. It’s worth eating five of these cakes a day to completely cover your daily ration. For those who are not used to counting calories, this hedonistic dessert will satisfy your sweet tooth from the very first bite.
The word “éclair” has another meaning - it is the name given to a special method of shooting animated films, rotoscoping. In this case, a cartoon is created using a computer by drawing frame by frame of a real film with actors and scenery. First, a film is shot, then each figure is transferred to tracing paper and an animated film is created, similar to a feature film.
Confectioners joke that if you succeed in making real fluffy eclairs the first time, you can consider that you have passed the first academic level in cooking.
Russians, as you know, know how to “brew porridge,” and the French know how to make dough. Eclairs are baked from choux pastry and have an oblong shape, while “dough brothers” - profiteroles – have a round shape.
The author of the eclair is considered to be the famous pastry chef Marie-Antoine Carême (1784-1833), who, according to all the legends, served for many powerful people, including the Russian Emperor Alexander 1. Moreover, this pastry chef is considered the founder of the St. Petersburg culinary school. It is interesting that Karem had a teacher - pastry chef Jean Avis. And he created the “shu” bun - choux, that is, “nut”. And again there was a flight of fancy, an interpretation of the “pate a choux” bun, which was potato. Experts say that the pastry chef replaced mashed potatoes with flour, which was brewed in a special way, and left eggs in the recipe. His student worked out the recipe and brought it to perfection. We still use this recipe today.
But what about the fact that choux pastry, called “choux” by the French, was invented quite a long time ago - in 1540 - by the cook of Catherine de Medici, who in 1533 married the Duke of Orleans. By the way, the Queen of France and the mother of three kings is also famous for the innovations introduced into French cooking. Arriving in France, she brought her chefs with her. One of them, a pastry chef and chef, was named Panterelli, and he was a Florentine. The culinary masterpiece, which, without a doubt, is the dough recipe, began to be called pâte à Panterelli. Later the name changed a little and sounded like pâte à Popelin, and the popelins products themselves had the shape of a flat cake. But with a nuance and not the simplest: they were shaped like female breasts.
By the way, Italians, or rather Neapolitans, also claim to be the author of choux pastry and the very fact of its appearance in very ancient times. The Florentines argue with them, who, as we understand, have every right.
M.A. Karem presented only a wonderful interpretation of the dough and suggested trying eclairs. But everything is correct: the shape and filling of choux pastry products change their official names. For example, profiteroles, small round cakes made from choux pastry. Their name was very pleasant - it was translated from French as “small monetary reward.” If the filling is whipped cream, and light powdered sugar falls on top like snow, then this is a Chantilly cake. If one nut-shaped cake covers a second, smaller one, and they are drizzled with pink sugar icing, then it is Pomme d'Amour - “Apple of Love”. What if the recipe and decor change? Then this is not the “Apple of Love”, but a cake with a completely opposite name - La Religiuse, that is, “The Nun”. Parisian pastry shops surprise you with these cakes and how wonderful the nuances of taste and decoration are: anise, violet, mango, orange blossom, caramel. An open-faced cake filled with custard and candied almonds is Zeppola di San Giuseppe.
If profiteroles filled with custard are assembled into a pyramid and covered with caramel, then we have a Croquembouche cake. You can bake a ring from the choux pastry, cut it in half and fill it with curd cream, an eclair will not work, but a choux ring with cottage cheese will be delicious. I remember that in Soviet times, custard cakes in the shape of swans were fashionable, especially on anniversaries; the number of sweet birds symbolized the number of years lived. To do this, they had to bake their long necks separately and form wings and a tail from an oval-shaped eclair.
The best eclair recipe from Julia Vysotskaya
Ingredients:
150 g flour
100 g butter
50 g powdered sugar
3−4 eggs
2 yolks
25 g corn flour
250 ml milk
1 vanilla pod
1 tbsp. spoon of sugar
1 teaspoon sea salt
Cooking process:
1 Preheat the oven to 180°C.
2 Sift the flour.
3 Combine butter, salt, sugar and a glass of water in a small saucepan and bring to a boil over low heat. As soon as the liquid boils, remove from heat.
4 Add the flour, stirring very vigorously, and then leave to cool for 2-3 minutes.
5 Add three eggs one at a time. If the consistency turns out to be too thick, add another one. The dough should be smooth and shiny.
6 Place the dough in the form of balls with a spoon on a baking sheet at a distance of 2-3 cm from each other (you can use a pastry syringe and squeeze out “correct” long eclairs).
7 Bake for 20-25 minutes without opening the oven, then reduce the temperature to 160°C and leave in the oven for another 15 minutes.
8 Prepare the cream: whisk the powdered sugar, yolks and corn flour. Cut the vanilla pod lengthwise and remove the seeds; add the grains and the pod itself to the milk and bring to a boil. Then pour the milk into the yolk mixture and very quickly return everything to the fire. Stirring constantly, bring to a boil and then rub through a sieve. Cool the resulting mass.
9 Remove the eclairs from the oven. Let cool and fill with cream.
Important: Do not open the oven during baking under any circumstances!
Tower of profiteroles from Alexander Seleznev
Mirror chocolate glaze for eclairs and cakesDescription: Mirror glaze is my favorite. It looks impressive, practically does not melt and does not stick to surfaces (be it cutlery or fingers). Although the latter property directly depends on the recipe. It should be noted that there are many versions of mirror glaze (with honey, condensed milk, milk powder, butter), but gelatin and chocolate (less often cocoa) remain the unchanged components of any recipe. I present my version of mirror glaze for eclairs. Our family loves these cute cakes, and I have to make them very often. So the glaze recipe can be said to have stood the test of time.
Ingredients for "Mirror chocolate glaze for eclairs and cakes":
Chocolate (your choice, I like dark + milk) - 50 g
Gelatin - 3 g
Serum - 30 g
Eclairs (weight of pieces without cream) - 250 g
The higher quality the chocolate, the more elastic the working mass. We definitely taste the whey so that an overly sour or old product does not spoil the taste of the future glaze. An interesting point: it is the serum that gives the much-desired shine to our coating. I tried other options - water, milk, cream. Not the same effect!
Pour the whey into the gelatin and give it time to increase in volume. Then melt the chocolate, combine it with the gelatin mass, stir vigorously.
If necessary, reheat the mixture just enough to achieve a smooth consistency. Do not bring to a boil, do not overheat!
Air bubbles may (and will) appear on the surface of the finished glaze.
Stir the mixture and cool it. The consumption of glaze depends on the intensity of the stroke.
In the recipe I indicated the weight of the eclairs without filling. This is necessary for proportion. But we will apply the glaze to the cream cakes.
If the glaze lays evenly and does not spread (or vice versa, does not leave lumps), we can begin “painting”. At this stage, the main thing is to feel the process and get used to it. Too thick - heat it up, if it flows - let it cool. In my photo, perhaps, the glaze is still a bit runny.
Once the glaze has hardened, you can stack the cakes on top of each other and not worry about them losing their appeal. I especially appreciate this moment when I’m going to visit with a sweet present.
Mirror glaze for eclairs can also be used to cover the cake. In this case, serum is not necessary. It can be replaced with cream (milk); instead of chocolate, take cocoa powder. An example of this is the glaze from the recipe "Orange Sacher" from Natasha natapit
http://www.povarenok .ru/recipes/show/645 95/ (the link is saved automatically only in this format, with spaces. To get to the address, remove extra spaces)
Filled with an airy, creamy or richly flavored filling - a wonderful treat for both a cup of tea and a glass of champagne. Of course, eclairs are good on their own, but icing will help add flavor and richness to the dessert. That’s why we decided to dedicate this article to answering the question of how to make glaze for eclairs.
Chocolate glaze recipe for eclairs
Ingredients:
- chocolate drops - 3/4 tbsp.;
- butter - 3 tbsp. spoons;
- corn syrup - 3 tbsp. spoons;
- water - 1 1/2 tbsp. spoons.
Preparation
In order to properly melt the chocolate, we need a simple water bath. For a bath, pour a little water into the bottom of a large saucepan, and place a bowl of the appropriate diameter on top so that its bottom does not touch the water in any way!
Pour chocolate drops into a bowl and immediately add butter, it is thanks to the butter that the chocolate will acquire a smooth and shiny texture. While melting, the chocolate must be stirred continuously to prevent it from burning to the bottom of the pan. As soon as the drops melt, add a little water and syrup to the mixture. Mix everything thoroughly again.
Place the finished eclairs on a wire rack, and place the wire rack on a baking sheet or sheet of baking paper. We cover the eclairs by simply pouring an even layer of glaze over them. Let the glaze “set” before serving the delicacy.
White glaze recipe for eclairs
The recipe for this glaze is much simpler than the previous one. With just two ingredients you can create an unusual white glaze for eclairs.
Ingredients:
- white chocolate - 220 g;
- water - 2 tbsp. spoons;
- vanilla - 1 pod.
Preparation
Chop the white chocolate into medium-sized pieces and place in a microwave-safe bowl. At low power, melt the chocolate, taking it out of the microwave every 15 seconds and stirring, thereby preventing burning 
chocolate.
You can also use the water bath method, but you won’t need the extra amount of butter, since the white chocolate itself consists mostly of coconut oil.
Now, as soon as the chocolate has melted, add a little water or milk to it so that the finished glaze covers the dessert with a thin and even layer. Mix everything thoroughly and add vanilla seeds or a couple of drops of vanilla extract to the mixture. The glaze for chocolate eclairs is ready!
In contact with
The most delicious eclairs, these captivating tubes of choux pastry with your favorite sweet fillings, become even better if you cover them with glaze.
In general, glaze for eclairs is not particularly different from glaze for other baked goods; many recipes are equally suitable for sophisticated French cakes and muffins with buns.
But it also has its own characteristics.
For example, it should spread minimally.
All glazes for eclairs contain sugar, preferably in powdered form - for better dissolution, and unless otherwise stated, it should not be replaced with granulated sugar.
Custard protein glaze
Ingredients
A glass of sugar;
4 egg whites;
Lemon juice to taste.
Preparation
Place the saucepan with the whites in a water bath;
Add sugar, stirring continuously with a whisk, and start whisking;
After five minutes, remove the dishes from the stove and, pouring in a little lemon juice, continue whisking the glaze for a few more minutes;
Cover the eclairs with glaze, which, after hardening, will become shiny and brittle, very reminiscent of gingerbread glaze.
Coffee glaze
Ingredients
A glass of powdered sugar;
3−4 tablespoons of strong natural coffee;
A tablespoon of butter.
Preparation
Pour the coffee into a saucepan and place on the stove over low heat;
Gradually add powdered sugar, stirring until dissolved, and immediately after that, bring to a boil and immediately set aside;
After cooling the sweetened coffee to room temperature, mix it thoroughly with soft butter and, if desired, immediately apply the glaze to the eclairs.
Chocolate glaze with sour cream
Ingredients
A glass of sour cream;
4 tablespoons butter;
7−9 tablespoons sugar;
6 tablespoons cocoa powder.
Preparation
Mix sugar and cocoa;
Place the sour cream in a small saucepan and place on a medium-heated stove;
Add sugar to sour cream, add cocoa and, stirring, wait until the mass comes to a boil, but have time to remove from heat;
While it is still hot, add all the spoons of butter and mix everything well;
Brush the glaze over the eclairs.
Berry-fruit glaze
Ingredients
A glass of berry or fruit puree;
A glass of sugar;
4 teaspoons of invert syrup;
Three-quarters cup water for glaze;
One quarter glass of water for gelatin;
8 g citrus pectin;
8 g powdered gelatin.
Preparation
Start by preparing a puree, for which bright fruits or berries are suitable - raspberries, cranberries, lingonberries, strawberries, currants, blueberries, blackberries, apricots, cherries;
Wash fresh berries or fruits, remove branches, stalks/leaves; thaw frozen ones;
Rub the main ingredient through a sieve several times until you obtain a thick juice and puree;
Place the saucepan with the juice on the stove and, turning up the heat (but not to a boil), pour in water and syrup;
Mix pectin with sugar and add little by little, stirring continuously, to the juice;
Now, turn up the heat on the stove, bring the contents of the saucepan to a boil and literally after a minute, reduce the heat to medium;
Add gelatin there and stir thoroughly until it is completely dissolved;
Cool the glaze and use a brush to apply it to the eclairs, which you immediately send to cool in the refrigerator.
Chocolate glaze
Ingredients
A bar of natural milk or dark chocolate;
A third of a glass of cream;
2 tablespoons butter;
Preparation
Break the chocolate and place it in a water bath to melt;
In a separate saucepan, heat the cream almost to a boil and dissolve the powdered sugar in it;
Pour the cream into the melted chocolate, stir and remove from heat;
Add butter, warmed until soft, and mix into a homogeneous mass, which can be used to decorate eclairs and serve them, preferably chilled.
Citrus glaze
Ingredients
A glass of powdered sugar;
2-4 tablespoons freshly squeezed orange, lemon, lime or grapefruit juice.
Preparation
Using a whisk, slowly stir the gradually added powdered sugar into the fruit juice until you are happy with its consistency.
This glaze for eclairs is not particularly bright, but very tasty, slightly moistly permeating the choux pastry crust with a fruity flavor and aroma. You can also add a little finely grated zest to it to taste.
Creamy glaze
Ingredients
2 cups powdered sugar;
Half a teaspoon of vanilla;
A pinch of salt;
A glass of thicker cream;
3 tablespoons butter.
Preparation
Place the saucepan with the cream on the stove over medium heat;
Add sugar, stirring every now and then;
Add vanilla and salt;
Place pieces of butter and, most importantly, do not overheat! It should not melt into a liquid, but should be mixed into the uniform texture of the glaze;
Pumpkin frosting
Ingredients
A glass of powdered sugar;
3 tablespoons butter;
5−8 tablespoons cream;
A teaspoon of honey;
A teaspoon of vanilla extract;
Half a teaspoon of cinnamon;
3−4 tablespoons pumpkin puree;
4 g powdered gelatin;
20 ml water for gelatin.
Preparation
Bake pieces of ripe and sweet pumpkin (the flesh will probably be bright orange) in the oven and puree using a blender or rubbing through a sieve;
Soak gelatin in cold water;
Pour the cream into a saucepan on a hot stove, add butter, pumpkin puree and mix everything into a homogeneous mass;
Add cinnamon, honey and vanilla extract and stir again;
Continuing to stir, gradually add powdered sugar;
On another stove, dissolve gelatin until liquid, while heating;
Increase the heat under the saucepan with the pumpkin and pour in the gelatin, stir everything one last time and remove from the heat;
Cover the eclairs thickly with the slightly cooled glaze.
Yolk glaze
Ingredients
Half a glass of sugar;
Half a cup of powdered sugar;
2 egg yolks;
15−20 ml of water.
Preparation
Grind the yolks with powdered sugar, beat until fluffy white mass;
Place a saucepan with water on the stove, add sugar and, without allowing it to burn, cook a thick syrup stretching with sweet threads;
Remove the saucepan from the heat, cool the syrup so that it is warm, and carefully add the yolks into it, mix thoroughly and immediately cover the eclairs with a quickly hardening glaze.
Rum glaze
Ingredients
A glass of powdered sugar;
3−4 tablespoons of rum;
20 ml water.
Preparation
Add hot (just boiled) water to the rum and immediately begin adding powdered sugar, thoroughly rubbing the ingredients into a homogeneous, dense glaze.
Like custard, this glaze for eclairs should be used without delay, ahead of its hardening.
Cream cheese frosting
Ingredients
400 g Philadelphia cream cheese (or similar);
Half a stick of butter;
2 cups powdered sugar;
A teaspoon of vanillin or vanilla extract.
Preparation
An hour or two before making the frosting, remove the cheese and butter from the refrigerator to warm to room temperature;
Beat butter and cheese with a mixer for several minutes at low speed;
Add vanilla;
Add powdered sugar in small portions, continuing to beat;
When the mass becomes fluffy and homogeneous, put it in the refrigerator for an hour, and then start decorating the eclairs.
This creamy glaze for eclairs perfectly combines sweetness and cheesy creamy sourness, and we recommend choosing it for custard cakes with berry and/or curd fillings.
Caramel glaze
Ingredients
Half a glass of cane sugar;
A glass of powdered sugar;
A teaspoon of vanilla;
3−4 tablespoons of heavy cream;
2−3 tablespoons butter.
For this candy glaze, it is preferable to choose muscovado (Barbados) cane sugar, which, due to its high molasses content, has a rich taste and aroma.
Preparation
Place the butter in a saucepan or sauté pan and melt over medium heat;
Pour the cream into the completely melted butter, add cane sugar and after dissolving it, stirring, cook everything over low heat for a couple of minutes;
Remove the dishes from the stove, add half a glass of powdered sugar and immediately begin to beat the mixture until it cools;
Add vanilla and the remaining powdered sugar to the barely warm mass and beat everything well again, after which you can cover the eclairs with candy-flavored glaze.
Glaze for eclairs: secrets and tricks
1. Some cold-made glazes (such as citrus glazes) set quickly, so they need to be applied quickly. But this does not apply to cream cheese frosting, for example.
2. Glazes for eclairs prepared hot must be cooled before covering the eclairs; they, in comparison with the first ones, are not as hard, closer to thick cream or fondant.
3. Mirror-shiny, translucent glaze made from berries or fruits, most often used to cover the surface of cakes and pastries, but it is also very good on eclairs, the main thing is not to make it too liquid, otherwise, before it hardens, almost all of it will drain from the eclair.
Also, to prevent it from “running away,” you shouldn’t be greedy and apply it on the cake in a thick layer.
4. It is interesting that if the recipe for glaze for eclairs contains pectin, then choose a product of the NH (citrus) variety, which, unlike the pectin used for marmalade, is known for its heat reversibility property, when when heated it becomes liquid and when cooled it hardens. And pectin is always added to other hot products in a mixture with sugar, the crystals of which prevent the pectin from sticking together into lumps, with the loss of gelling properties.
5. Glazes with dyes, flavorings and aromas are common, but for fans of natural things there are worthy alternatives. For example, you can tint the glaze for eclairs using juice from beets, spinach or red cabbage, and turmeric seasoning.
