15 Eclair Recipes That Are Easier Than You Think
Source: Esin Deniz, AdobeStock Eclairs are those classic French cream-filled pastries that became popular in the nineteenth century. It turns out they're not as difficult to make as you might think. To prove it, we've put together a large collection of eclair recipes for every taste!
1. Classic Eclairs
Source: vk.comThe classic dough for eclairs is called choux pastry, and you'll understand why as you make it.
You will need:
For the dough: 150 g flour, 100 g butter, 4 eggs, 250 ml water, 1 tsp sugar, 0.5 tsp salt.
For the cream: 650 ml milk, 2 eggs, 250 g sugar, 150 g flour, 1 pinch vanilla, 50 g butter.
Preparation: For the cream, whisk 150 ml milk, sugar, eggs, flour, and vanilla. Separately, boil the remaining milk and pour it into the flour mixture, stirring constantly. Cook the cream over low heat for about 10 minutes until thickened, let it cool slightly, add the softened butter, and cover with plastic wrap.
For the dough, bring water with sugar and butter to a boil, stirring. Gradually add the flour with salt, continuing to stir. Let the dough cool slightly, then add the eggs one by one, beating after each addition. Using a pastry bag, pipe the dough onto parchment paper in strips.
Bake the eclairs for 10 minutes at 200 degrees Celsius, then for another 30 minutes at 180 degrees Celsius. Let them cool in a slightly open oven, make small holes at the bottom, and fill the eclairs with cream using the same pastry bag.
2. Eclairs with Butter Cream and Condensed Milk
Source: mobillegends.netOne of the simplest and most accessible eclair recipes, even for beginners.
You will need:
For the dough: 200 g flour, 100 g butter, 4 eggs, 250 ml water.
For the cream: 300 g condensed milk, 200 g butter.
Preparation: Boil water with butter, add flour, mix, and cook for a couple of minutes. While stirring, cool the dough, and add the eggs one by one, beating after each. Pipe the dough into logs using a pastry bag.
Bake the eclairs for about 40 minutes in the oven, half the time at 200 degrees Celsius, then at 150 degrees Celsius. Let them cool in a slightly open oven. Beat the softened butter with condensed milk until fluffy. Make a hole in the eclairs or cut them open, and fill them with cream.
3. Eclairs with Whipped Cream
Source: t.meWe recommend whipping the cream yourself rather than using a can – it tastes better.
You will need:
For the dough: 1.5 cups flour, 3 eggs, 2 cups water, 6 tbsp butter.
For the cream: 2 cups 33% cream, 100 g powdered sugar.
For the glaze: 200 g dark chocolate.
Preparation: Boil water with butter, gradually stir in the flour, and let the mixture cool slightly. Add the eggs one by one, stirring constantly, pipe the dough onto parchment paper in strips using a pastry bag, and bake the eclairs for about half an hour at 180 degrees Celsius. Let them cool in a slightly open oven.
Whip the cream with powdered sugar until fluffy and fill the eclairs with whipped cream through a hole at the bottom. Melt the chocolate in a double boiler and drizzle the glaze over the pastries.
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4. Eclairs with Apple Cream
Source: mykaleidoscope.ruThe airy sweet and sour apple cream will make your favorite eclairs taste completely new.
You will need:
For the dough: 150 g flour, 5 eggs, 125 ml milk, 100 g butter, 125 ml water, 1 tbsp sugar, 0.5 tsp salt.
For the cream: 600 g sweet and sour apples, 200 g butter, 120 g powdered sugar, 3 egg yolks, 30 g cornstarch, 1 pinch vanilla.
Preparation: Mix milk, water, salt, sugar, and butter, and bring to a boil. Gradually add flour, stirring, and cook the dough for 2-3 minutes. Let it cool slightly and add the eggs one by one, continuing to stir. Pipe the dough onto parchment paper in strips using a pastry bag and bake the eclairs for about 20-25 minutes at 200 degrees Celsius.
Grate the apples, mix with powdered sugar, and simmer on the stove for about 25 minutes. Blend until smooth. Mix the yolks with cornstarch and vanilla, pour into the apple puree, and cook for another minute until thickened. Whisk the cream again with a blender, cool slightly, and mix with softened butter. Make a hole in the bottom of the eclairs and fill them with cream using the same pastry bag.
5. Eclairs with Sour Cream Filling
Source: ohotamyasa.ruThese eclairs will definitely appeal to those who don't like rich butter cream.
You will need:
For the dough: 120 g flour, 100 g butter, 4 eggs, 200 ml water, 1 tsp sugar, 1 pinch salt.
For the cream: 150 g sour cream, 150 g boiled condensed milk.
Preparation: Boil water, butter, salt, and sugar, and cook until the butter dissolves. Add flour, mix the dough, and cook for 3-4 minutes, continuing to stir. Let it cool slightly, add the eggs one by one, and beat after each. Pipe the eclairs onto parchment paper in strips using a pastry bag, and bake for 40 minutes in the oven. The first 10 minutes at 200 degrees Celsius, and then at 170 degrees Celsius.
Whip the sour cream until fluffy, add the condensed milk, and whip again until the cream is smooth. Make a small hole in the eclairs and fill them with cream. Optionally, drizzle the pastries with your favorite glaze or simply melted chocolate.
6. Eclairs with Pumpkin Cream
Source: aroma-avenue.ruBe sure to add spices to the cream to your taste – cinnamon, ginger, nutmeg.
You will need:
For the dough: 80 g flour, 80 ml milk, 80 ml water, 80 g butter, 4 eggs, 1 pinch salt, 0.5 tsp sugar.
For the cream: 100 g pumpkin, 150 ml milk, 130 g sugar, 2 egg yolks, 20 g butter, 15 g cornstarch, spices.
Preparation: Boil pumpkin until soft and blend with 50 g sugar and spices. Boil milk, whisk yolks with cornstarch and remaining sugar, and gradually pour in a third of the hot milk, continuing to stir.
Add the yolk mixture to the rest of the milk and cook the cream until thickened. Let it cool slightly and mix with pumpkin puree and softened butter. You can strain the cream through a sieve.
Boil water, milk, sugar, salt, and butter for the dough. When the butter melts, add flour and mix. Cook the dough for a couple of minutes, stirring, and let it cool slightly. Add the eggs one by one, mixing after each. Pipe the dough onto parchment paper in strips using a pastry bag.
Heat the oven to 220 degrees Celsius, place the eclairs inside, and immediately reduce the temperature to 160-170 degrees Celsius. Bake the blanks for 30-40 minutes, cool on a wire rack, and fill with cream through a hole at the bottom.
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7. Raspberry Eclairs
Source: cofete.ruIt will be even tastier if you drizzle the finished eclairs with melted white chocolate.
You will need:
For the dough: 1/2 cup water, 80 g flour, 50 g butter, 2 eggs.
For the cream: 2 cups 22% cream, 100 g raspberries, 1 tbsp powdered sugar.
Preparation: Whip the cream with powdered sugar until stiff peaks form. Mash the raspberries into a puree and mix with the cream. Boil water with butter, add flour, and cook the dough for a couple of minutes, stirring. Add the eggs one by one, mix the dough again, and pipe onto parchment paper in strips using a pastry bag.
Bake the eclairs for 20-25 minutes in the oven at 200 degrees Celsius and let them cool there with the door slightly ajar. Make a hole at the bottom or cut the blanks, and fill them with raspberry cream.
8. Eclairs with Feta Cheese and Herbs
Source: gurmanexpress.ruFor a change, we offer a savory version of popular eclairs.
You will need:
For the dough: 150 g flour, 100 g butter, 4 eggs, 200 ml water, 1 tsp sugar, 1 pinch salt.
For the cream: 150 g sour cream, 100 g feta cheese, 1 bunch herbs, spices.
Preparation: Blend feta cheese with sour cream, season, and add chopped herbs. Boil water with butter, sugar, and salt, then add flour. Mix the dough until smooth and cook for a couple of minutes. Let it cool slightly, add the eggs one by one, and mix after each.
Pipe the eclairs onto parchment paper with a pastry bag and bake for about 25-30 minutes at 190 degrees Celsius. Let the blanks cool on a wire rack and fill them with cheese cream through a hole or cut.
9. Lemon Eclairs
Source: pinterest.ruWe recommend serving them with caramel sauce or topping.
You will need:
For the dough: 150 g flour, 3 eggs, 85 g butter, a pinch of sugar and salt, 180 ml water.
For the cream: 175 g butter, 2 lemons, 125 g sugar, 5 egg yolks.
Preparation: Boil water with sugar, salt, and butter until it dissolves. Add flour, whisk, and cook the dough for a couple of minutes. Let it cool slightly, and gradually add the beaten eggs. Pipe the dough onto parchment paper with a pastry bag and bake the eclairs for 15 minutes at 200 degrees Celsius and another 10 minutes at 150 degrees Celsius.
Beat the softened butter for the cream with sugar and yolks using a mixer. Add lemon juice and zest, mix, and heat the cream in a double boiler until thickened, continuing to stir. Strain it through a sieve and fill the eclairs using a pastry bag.
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10. Chocolate Eclairs
Source: mykaleidoscope.ruDecorate the finished eclairs with glaze or anything else to your taste.
You will need:
For the dough: 100 g flour, 80 ml water, 100 ml milk, 70 g butter, 4 eggs.
For the cream: 4 egg yolks, 100 g sugar, 30 g cornstarch, 100 g butter, 100 g chocolate, 160 ml milk and 33% cream each.
Preparation: Boil water with milk and butter for the dough. Add sifted flour and mix everything with a whisk. Cook the dough for 1 minute, remove from heat, and let it cool slightly. Add the eggs one by one, mixing after each. Pipe the dough onto parchment paper using a pastry bag and bake the eclairs for 10 minutes at 200 degrees Celsius and then another 25 minutes at 180 degrees Celsius.
Whisk the yolks with sugar and cornstarch. Mix milk with cream, heat almost to boiling, carefully pour into the yolks, stirring, and return everything to the stove. Cook until thickened and remove the cream from heat.
Add melted chocolate from a double boiler and cool the cream under plastic wrap to room temperature. Add softened butter, whip the cream until fluffy, and fill the eclairs with the filling.
11. Vanilla Eclairs
Source: aroma-avenue.ruOne of the most traditional French recipes.
You will need:
For the dough: 150 g flour, 100 g butter, 4 eggs, 250 ml water, 1 tsp sugar, 0.5 tsp salt.
For the cream: 250 g butter, 150 ml milk, 1 egg, 180 g sugar, 1 vanilla bean.
Preparation: Boil water with butter, sugar, and salt until the butter dissolves. Add flour, mix everything with a whisk, and cook the dough for another couple of minutes. Add the eggs one by one, mixing. Pipe the dough onto parchment paper using a pastry bag and bake the eclairs in the oven for 10 minutes at 200 degrees Celsius, then another 30 minutes at 180 degrees Celsius.
Whisk milk with egg and sugar, add the split vanilla bean, and cook everything for about 5 minutes until thickened. Cool the syrup to room temperature and remove the bean. Whip the butter until fluffy and gradually add the syrup. Fill the eclairs with cream through the holes.
12. Coffee Eclairs
Source: mykaleidoscope.ruGood not only with coffee, but also with tea or a glass of milk.
You will need:
For the dough: 150 g flour, 100 g butter, 4 eggs, 200 ml water, 1 tsp sugar, 1 pinch salt.
For the cream: 220 ml 10% cream, 1-2 tbsp instant coffee, 3 yolks, 100 g sugar, 30 g cornstarch, 120 g butter.
Preparation: Boil water with butter, sugar, and salt, and cook until the butter dissolves. Add sifted flour and mix everything until thickened and smooth. While stirring, gradually add the beaten eggs. Pipe the eclairs onto parchment paper in strips using a pastry bag and bake for 20-25 minutes in the oven at 200 degrees Celsius.
Boil cream with coffee, and whisk yolks with cornstarch and sugar. Pour the cream into the yolks, stirring constantly, return the mixture to the stove, and cook until thickened, continuing to stir. Let the cream cool, whip it with a mixer with softened butter, and fill the eclairs.
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13. Eclairs with Cottage Cheese Cream
Source: goodfon.ruAnother excellent, slightly lighter, and not too sweet cream.
You will need:
For the dough: 180 g flour, 100 g butter, 4 eggs, 250 ml water.
For the cream: 300 g cottage cheese, 150 g butter, 65 g powdered sugar, 50 g condensed milk, 2 tsp vanilla extract.
Preparation: Blend cottage cheese with a blender, and whip softened butter with powdered sugar using a mixer. Add condensed milk and vanilla to the butter, and whip again. Finally, mix everything with a spatula with the cottage cheese mixture.
Boil water for the dough with butter, and when it melts, add flour. Mix the dough with a whisk, cook for a couple of minutes, and let it cool slightly. Add the eggs one by one, mixing. Pipe the mixture onto parchment paper in strips with a pastry bag, and bake for about half an hour at 180 degrees Celsius. Let the eclairs cool in a slightly open oven and fill with cream through a hole or cut.
14. Nut Eclairs
Source: bt-technika.ruTry making this nut cream with different types of nuts.
You will need:
For the dough: 150 g flour, 5 eggs, 125 ml milk, 100 g butter, 125 ml water, 1 tbsp sugar, 0.5 tsp salt.
For the cream: 250 ml milk, 100 g white chocolate, 70 g sugar, 1 egg, half a cup of chopped nuts, 2 tbsp condensed milk, 2 tbsp flour.
Preparation: Boil water with milk, sugar, salt, and butter until it dissolves. Add sifted flour, mix the dough with a whisk, and cook for a couple of minutes. Let it cool slightly and gradually add the beaten eggs, stirring. Pipe the dough onto parchment paper in strips using a pastry bag and bake the eclairs in the oven for 15 minutes at 200 degrees Celsius and about 30 minutes at 170 degrees Celsius.
Whisk the egg for the cream with sugar and 50 ml milk. Add flour, then melted chocolate from a double boiler. After that, add condensed milk and nuts. Finally, pour in the remaining milk and mix the cream again. Cook it, stirring, in a double boiler until thickened. Let it cool under plastic wrap and fill the eclairs with cream through a hole or cut.
15. Eclairs with Meringue Cream
Source: kulinarenok.ruThis eclair cream contains no butter at all. A great alternative!
You will need:
For the dough: 150 g flour, 5 eggs, 125 ml milk, 100 g butter, 125 ml water.
For the cream: 120 ml water, 450 g sugar, 5 egg whites, 50 ml lemon juice.
Preparation: Boil water with milk and butter until it dissolves. Add flour and, stirring with a whisk, cook the dough for 3-4 minutes. Let it cool and add the eggs one by one, continuing to stir. Pipe the dough onto parchment paper using a pastry bag and bake the eclairs for approximately 10 minutes at 200 degrees Celsius and another 25-30 minutes at 170 degrees Celsius.
Cook sugar with water until the syrup thickens. A drop of such caramel in water should not dissolve but form a ball. Separately, whip egg whites with lemon juice until stiff peaks form. Slowly pour in the hot syrup in a thin stream, constantly whipping at low speed. Whip the cream for another 15 minutes and fill the cooled eclairs with it.
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