Favorite eclairs

And I have a question about the shape of the eclairs. I've been baking for a long time and the cream is similar to this one. But with the shape .... I spread just round rolls with a spoon. And I want them to be like in the photo. But I can't buy. My husband has already presented two syringes with different attachments, but only cream jewelry is obtained there. Who has such attachments, can you hang a photo? to at least know what to look for ...

[Tatyana]

Tatyana, the topic has already shown a photo of the nozzle
here and Photo eclairs from it.
Earlier, when I did not have such a nozzle, I would deposit the dough from a dense milk bag, cutting off a corner from it. It turned out to be excellent store-style eclairs.

win-tat, thanks! But for some reason the pictures do not open for me .... Do you remember what diameter was at the corner of the bag? I will ask my husband to do something like this from an empty can of condensed milk (don't buy milk specially in the store!)

[NataST]

But for some reason my pictures do not open

Do you see?

About the diameter .. here everyone chooses for himself how thick the eclair wants to get. Please note that when squeezing out, the dough is still spreading, and when baking (you know that) it increases in volume. I think I cut off ~ 1.5 cm in cross-section, and the "logs" before baking were ~ 2 cm.
On the picture NataST outlet nozzle diameter 1.5 and 1 cm

Louise, I kept it in an airtight container in the kitchen for 2-3 days

thanks, so I'll prepare it in advance)

win-tat, thanks! So it is visible and understandable. We will make forms: eclairs are in high esteem in our house!

eclairs in our house are in high esteem!

similarly,

Girls, tell me, please, is it better to bake eclairs with or without steam?

Is it better to bake eclairs with or without steam?

Do not open the oven without and, otherwise they will settle and place them away from each other, so that they do not come into contact with each other, this also affects the quality of baking.

Thanks for the recipe!
The eclairs turned out to be very tasty. Only the dough turned out to be thick, I added another egg. Probably such a flour for me. Next time, I will increase the amount of water by a couple of tablespoons.

Girls, help me find the error. Yesterday my sister and I were preparing eclairs, albeit according to a different recipe. They invested so much soul, tried to do it strictly according to the recipe, looked forward to what it turns out like in the picture ... And in the end, all our eclairs stuck to the parchment (((I had to glue what I managed to tear off with cream) that is, to collect one of two eclairs)))

It's about parchment. On normal baking paper, I only use Paclan, nothing ever sticks.

Thank you. I have cheap baking paper from POBEDA. Probably in it ... I still sin on eggs, the recipe indicated 3 eggs, I had c-2 small eggs in my refrigerator, I decided that 4 pieces would be just like 3 medium ones. Maybe it's better to try without paper at all ... but the biscuit never stuck, the paper did not disappoint.

It seems to me easier to buy good paper
I bake everything on paper, I even refused Teflon rugs. Why should I wash them? I threw away the paper and that's it. If the baked goods are dry (cookies, gingerbread, meringue), then the paper can be used 2-3 times.
And the words "grease a baking sheet with butter" drive me into depression. Washing a baking sheet from caked fat is still a pleasure.
I do not impose my opinion

but the biscuit never stuck, the paper did not disappoint.

Maybe then it's the recipe?
I have been baking eclairs since the days when there were no scales or baking paper in the kitchen. There was only a baking sheet, greased with butter or margarine, do not throw slippers, we were taught this way at school in home economics, and the recipe was also from there.
1 glass of water
100 g margarine
A pinch of salt
1 cup flour
4 eggs
Faceted glass
Bake at 200-220C (depending on the oven), do not open the oven for the first 25 minutes, otherwise it will blow away. There were never any punctures.
Now I'm baking on a silicone mat.

Guys, thank you very much for the quick answers, I just cooked this recipe.I sprinkled the paper with flour a little (washing the baking sheet from butter does not inspire me either), they did not stick)) I will only use it now. So the matter is in the recipe))) well, or in my handshake

[lenochek]

lenochek,

It's only about paper. Your eclairs with at least 10 eggs, at least 1, at least as prepared with good paper would be poured just on the way. I already ran into this for a very long time. I no longer experiment, I take Paklan. For a long time I have been baking eclairs just on a baking sheet, because I have lecithin grease - I gave a greasy film and that's it. But in ancient times, without paper, they could be grabbed, it really is. And I baked a couple of tons of custards (my favorite cake has always been - Ladies fingers)).

Oh. I didn't even know to grease the baking sheet. Usually I baked eclairs just on a baking sheet without anything. I must have cool baking sheets

[Veta]

Veta,

Oh. I didn't even know to grease the baking sheet. Usually I baked eclairs just on a baking sheet without anything. I must have cool baking sheets

Most likely, some kind of plaque formed on the baking sheets, like a sticky, sticky film of dried vegetable oil. It is still in the old oven and in old baking trays. Could grab, and not all, but some "dimes". They poked me with a spatula, but the very fact - they just did not shake off. Everything is fine on modern hoses from my Electrolux. The coating is like enamel, smooth, smooth, but I still wipe it with greasy fingers (in grease). Easier to wash with sweat. And what kind of oven / trays the author has - I have no idea at all. Than half a day to find out about its baking sheets - it's easier to take normal paper and the result will be 100%)).

[not stuck]

Than half a day to find out about its baking sheets - it's easier to take normal paper and the result will be 100%)).

Nata, there is still no need to find out anything, the author changed the recipe, and everything worked out

just made this recipe. Sprinkled a little flour on the paper (washing a baking sheet from butter does not inspire me either), not stuck ))

[win-tat]

win-tat,

I sprinkled the paper, so it didn't stick. Replaced two parameters at once, and you accentuate the recipe. I'm sure the recipe has nothing to do with it, because I was dealing with bad paper. None of them stick to good paper. I suffered so much with bread. And bread does not have as much oil in its composition as eclairs have stopped sticking. Anyone, including the chabattu slime.

, and you accentuate the recipe.

Nata, I am not focusing on anything and am not going to argue with anyone, I just expressed my opinion, as well as others about the paper (by the way, on which the author's biscuit did not stick). We never saw a photo of what the author got according to her original recipe, what it looked like .. Now, if she repeated the same recipe on sprinkled paper, and everything worked out great, then it would be possible to sin 100% on paper, and so ... it's all guesswork.
And not everything rolls off the siliconized paper so well.
I baked eclairs and baked on ordinary oiled tracing paper, nothing stuck.

I love siliconized paper! And I am very grateful to the girls for advising me, now, only on her or on a Teflon rug, also a wonderful miracle, the first is 12 years old.

[Tatyana]

Thank you all very much! After analyzing all your answers, I came to the conclusion that many factors influenced ..
1) Paper, because the biscuit did not stick, but sometimes the pizza stuck when the dough is too soft, and there is a lot of filling and a lot of sauce;
2) My joint, a lot of eggs;
3) The oven, it is old, and too weak (when we make cakes with my mother, according to the same recipe, I have pale ones, she has mulattos at the same temperature and baking time. Eclairs, before they stick, had time to be absorbed into the paper (from - for busting eggs, the dough is thin).
4) The recipe, it does not fit my oven ... they write there ... Bake eclairs for 20-25 minutes in preheated to 200 degrees. oven. Then reduce the temperature to 160 degrees. and bake for 10-15 minutes.
During this time, at the indicated temperature, they were poorly baked and were not dense enough to tear them off.




There were unsuccessful eclairs according to this recipe:
Cooking delicious homemade eclairs You will need: For choux pastry: - 3 eggs - 75 g butter - 95 g sifted flour - a pinch of salt - 215 ml of water
1. Put butter in a saucepan with a thick bottom and pour in 215 ml of water. Bring to a boil so that by the time the water boils, the oil is completely dissolved.
2. When the liquid boils, add all the flour at once and remove the pan from the heat. Acting as quickly as possible, stir the dough well with a wooden spoon: it will soon thicken and lag behind the edges of the pan. Season the dough with salt. When the liquid boils, add all the flour at once and remove the pan from the heat. Acting as quickly as possible, stir the dough well with a wooden spoon: it will soon thicken and lag behind the edges of the pan. Season the dough with salt. 3. Dip the pot one third into a bowl of cold water to cool the mixture. Beat eggs in a separate bowl. When the mixture has cooled, pour in the eggs in small portions, beating without stopping and making sure that they are well mixed. If the eggs are large, the entire amount may not be needed - monitor the consistency of the dough: when finished, it should drain. 4. TIP: try to achieve the desired consistency of choux pastry. It should be fluid, that is, the dough should flow smoothly from the spoon, in one large drop. If the dough does not run off even when you shake a spoon briskly, add more beaten eggs. Using a pastry syringe or a bag, place the custard dough in the form of strips 7-8 cm long on a baking sheet covered with parchment. A small distance should be left between the strips, since the dough increases in volume during baking. 5. Bake eclairs for 20-25 minutes in preheated to 200 degrees. oven. Then reduce the temperature to 160 degrees. and bake for 10-15 minutes. Do not open the oven! If the dough settles, it won't rise.



Tatyana, and what kind of miracle paper and where is it sold? Expensive ?

Wow, that's for me the word "profiteroles" has ceased to be a horror story!
We got it right the first time.
I made half a portion, since the butter was exactly 50 g.
THANKS to the author of the recipe!
This process is not so terrible as I imagined it. At least every day is now ready to profit. This is my first experience, the balls are different, but hollow. now I realized which ones you need to sculpt - with a walnut. Eh, you urgently need to buy a sausage maker!

1 glass of water
100 g margarine
A pinch of salt
1 cup flour
4 eggs
Faceted glass
Bake at 200-220C (depending on the oven), do not open the oven for the first 25 minutes, otherwise it will blow away. There were never any punctures.
Now I'm baking on a silicone mat

Again I baked eclairs according to this recipe, this time I took a big nozzle, it turned out "bombs", gas oven AEG.



It's from the bottom

[win-tat]

win-tat, Tatyana, what handsome men !!



albina1966, Albina credited profiteroles!

[Natalia]

Natalia, Thank you !
I love these cakes, minimum costs, and trouble-free result

Thank you very much for the eclairs. We got it right the first time.

cool eclairs, we must repeat !!!