Leka_s
Picanta-Lily, I also lack oil in the custard
And with Tafita or chocolate charlotte, it's finally a bomb, you can eat it
I wanted it straight again
Picanta
Leka_s, I also want to try different cream. I especially want those that do not allow the dough to get wet.
NataST
Lily, we love these eclairs with butter and protein cream !!!
Skvorushka
eclairs ...
my first love ))))))
lettohka ttt
Karinochka thank you for the recipe, took it to your bookmarks,
ikom
It is something!!!
I was very afraid of the custard dough, it turned out just amazing, many thanks to the author. And the cream ... I made custard several times according to different recipes, my boys ate it with pleasure, but I didn't like it at all ... I couldn't even eat. This cream is excellent, usually I have willpower, but then she left me looking at night I will repeat unequivocally
Zhanik
Carina1991, Karina, thanks! I love eclairs, but I rarely bake. I liked your recipe very much! I will definitely repeat it!

Favorite eclairs
Venera007
I have a question, is it possible to store custard dough, for example, for a day or two in the refrigerator?
zAngel
Quote: Sauyri
180 degrees, is it in an electric oven? And can someone tell me how many degrees should be put in the gas?
One must think that 180 degrees Celsius, but for a gas oven.
I bake eclairs often, but snack bars, I make the filling from sprat pate with butter, spread a little sour cream on top and sprinkle with grated cheese, usually this is a hit on the festive table
JuliAnna81
I thank the author for the recipe!
Even in my crippled oven, everything worked out the first time, although of course not as beautifully as we would like, but the main thing is that they RISE !!
Favorite eclairs

For the filling I used leftovers from the previous creation (cottage cheese + condensed milk + oil drain) with caramel sauce, which I adore !!
Favorite eclairs

Favorite eclairs
The size of eclairs turned out to be what you need! So they jumped into their mouths!

Cases for 3 eggs, it turned out 23 things weighing 300 grams, and with a cream - 670 grams
I baked for an hour, but on a very low heat, I was afraid that the bottom would burn and the middle would not be baked! But I think that this nuance of people with normal stoves will not bother

I ended up with 2 questions:
1-when I squeezed the dough out of the bag (through the nozzle), then it did not want to lag behind and, as a result, the tail of the cake turned out. How can you avoid this ponytail?
2- the first photo shows that the baked eclairs are as if torn, but I would like them to be even, smooth and pretty !! What is the reason?
Venera007
Yulia, I, too, are torn and with a ponytail, but this does not bother me. The main thing is that they are delicious)) I have already done it several times
Pirozhulya
Girls, please tell me, on convection oven at what temperature?
or is it better without convection, just on the lower and upper heating at 180 degrees?
Leonidovna
JuliAnna81So that there are no ponytails, slightly wet your finger (so that it does not drip) and somehow smooth the ponytail.
prona
With convection, it can be reduced to 170 ℃ and the baking time can be reduced by 7-10 minutes.
NataST
And I have my favorite eclairs again))) I haven't baked for a long time, but I wanted to! The recipe did not disappoint again !!! Thank you
Favorite eclairs
Apelsinka
What gorgeous And what filling?
Leonidovna
NataST, The beauty! and through which nozzle did you set them off?
NataST
Thank you! It's a pity the author of a wonderful recipe has not appeared on the forum for a long time

Apelsinka, so far no)) I just baked it, I'm sitting reading about the cream - I want to find which is tastier and faster

Leonidovna, of this shape, only 16 cloves
Favorite eclairs
Natusichka
Natasha! I'm just in awe of your eclairs!
sparta
Thanks to the author of the recipe. The eclairs are delicious. Girls, I have a question.How thick should the dough be? I have a very thick one, it was very hard to squeeze it out through the nozzle ... As a result, the eclairs rose, but the grooves were not visible at all - although they squeezed out with an asterisk nozzle, the one above. As a result, she rolled koloboks with wet hands, the second batch is being baked ...
Venera007
sparta, I honestly don't know what the dough should be, I did it only a few times. It turned out both thicker and softer, and everything was baked and it was delicious
sparta
Tatyana, I do not argue for the taste, well, sooo tasty !!! I want not only tasty, but also pretty eclairs! The recipe is undoubtedly one of the best.
NataST
sparta, the finished dough is sticky and a little stringy even, drains off the nozzle slowly
sparta
Natasha, thank you! Next time I'll try less flour ...
Natusichka
And I followed the recommendations of igel _el (Elona), she told me how to make the dough in the Kenwood kitchen machine (with induction), for which I endure her a HUGE THANKS (with entering into a personal file !!!)
Here, in fact, is my report:

Favorite eclairs

And I stuffed them with cheese salad (Jewish, as they call it)

Favorite eclairs

It turned out very tasty !!!! Nothing got wet!

Special thanks to Natasha for recommendations on cooking and baking !!!!
NataST
The girls asked me in PM several times about the nozzles, I'll show you here and answer everyone at once)))
Large (answer # 33 page 2) - I got it from my aunt, for a long time, probably homemade. 195 is knocked out to another number - eclairs from it - answer # 64 page 4

Favorite eclairs
Favorite eclairs
Favorite eclairs
Favorite eclairs
LenokAnis
Finally, a real correct recipe for eclairs !!! It turned out the first time I always dreamed of learning how to bake eclairs, but there were several unsuccessful attempts, and now at least every day I can bake them !!!! Etozh I now for the holidays and sweet and savory can make Thank you tremendous for the recipe
win-tat
Great recipe! They always work out!
Favorite eclairs
tanyshademina
Thanks for the recipe! Eclairs according to this recipe are just wonderful! Separately mixed the eggs and poured in gradually, kneaded with a silicone spatula! I will show the photo a little later)))
eye
Quote: Natusichka
It turned out very tasty !!!! Nothing got wet!
+1
with gratitude !!!
aksana
Thanks for the recipe, very tasty eclairs turned out, I added eggs one at a time and mixed them manually. I got it like this))) I made cream, cream cheese, caramel sauce
Favorite eclairs
Alash
Made today the eclairs came to say thank you! I didn't take a photo. These are my first eclairs and everything worked out. I brewed the dough for about 1 minute, it began to stick a little to the bottom of the pan. In my opinion, it brewed well, but in the recipe 2 minutes are needed, so I put the dough in the microwave for 1 minute. I didn't have enough time to put it in a bag. I smeared my hands with sunflower oil and put out the balls with my hands, it turned out to be real profiteroles. The cream was festive 400 gr. ice cream, 8 yolks, 150 gr. draining. butter a quarter cup sugar. I boiled the yolks with sugar and ice cream and gradually added them in a spoonful to the whipped butter. Top glaze-cocoa, plum. butter, yoda, sugar.
tanyshademina
Here are so many eclairs and profiteroles I got from one portion of the dough:
Favorite eclairs

Made with 2 fillings: custard and cream cheese cream.
Favorite eclairs
Favorite eclairs
Lisihcka87
Thanks for the recipe !!! Tested more than once !!!! Delicious !!!!Favorite eclairs
ElenaS
Girls tell me, did anyone freeze ready-made eclairs? I want to make a cake with profiteroles, but not now. if i bake and freeze and then use ... how will it be?
eye
Elena, I have a dozen profiteroles with custard in my freezer now. not defrosting yet. but no doubt about it.
notglass
Elena, I often freeze with cream. Only without fondant is necessary, otherwise it will be covered with "dew" after defrosting. And so everything is fine.
ElenaS
Girls, I think you can also do without cream?
apparently only I alone will not work ((((
in general, the first batch was baked in convection mode, it turned out. rose well. the rest of the dough was on the table. the second and third parties did not work out (they practically did not rise at all and inside they turned out to be full of tests.they are baked, they can be eaten in a bite with something, but inside the filling well, no way ... what could be the reason?
notglass
Elenaas far as I know, you need to bake right away. I bake on two baking trays with convection.
Can be frozen without cream.
ElenaS
Quote: notglass

Elenaas far as I know, you need to bake right away. I bake on two baking trays with convection.
Can be frozen without cream.
my whole portion of the dough will not fit on two prototypes, and I also read that they should not be placed close to each other, they will not rise (so I put them far from each other. on a standard prototype I have 9 pieces. I tried to put them somehow often, they did not rise at all (((
Lisihcka87
I don’t understand what’s the matter. I bake one batch in two passes. And also in convection mode. It's okay. The dough just stands on the table while the first batch is baked. Was the temperature the same?
ElenaS
Quote: Lisihcka87

I don’t understand what’s the matter. I bake one batch in two passes. And also in convection mode. It's okay. The dough just stands on the table while the first batch is baked. Was the temperature the same?
I still finished them off))) everything worked out for me. firstly, there were few eggs, the dough was thick, it took me 300g of eggs. I don't write in pieces, because the eggs are homemade of different calibers. in general, I put the whole portion of the dough into two protrusions and on convection mode at 200 degrees. (initially there was a low temperature, 180 degrees they did not have enough) began to grow already in the fifth minute they were of course close to each other, about a distance of 3 cm, but all they also grew very straight, in general I am very happy with the result
Lisihcka87
Elena, that's good!!!!!
Natalisha
What pretty eclairs they all have!
Scops owl
Straight eclairs wanted.
eye
Quote: ElenaS

Girls tell me, did anyone freeze ready-made eclairs? I want to make a cake with profiteroles, but not now. if i bake and freeze and then use ... how will it be?

Quote: ok

Elena, I have a dozen profiteroles with custard in my freezer now. not defrosting yet. but no doubt about it.

defrosting in portions at room temperature, the quality did not suffer at all, you can freeze for future use without fear
Seberia
I made profiteroles according to the recipe many times and he never let me down

This time it filled sour cream chocolate custard, and from above she made out chocolate icing on gelatin

And this is all that remains

Favorite eclairs


Apelsinka
Hello! Thank you very much for the recipe, really liked it!
louisa
Karina, thank you for the recipe)) I'm just going to bake profiteroles and I have a question - how and in what conditions can profiteroles be stored without filling?
eye
Louise, I kept for 2-3 days in an airtight container in the kitchen

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