Eclairs and profiteroles with custard, whipped cream and Philadelphia cheese

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 !!


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



The size of the 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?

I baked these profiteroles several times
and that's strange, the first two times they were PERFECT !!!!
the rest - do not rise in the oven, such cookies will turn out, tasty, but alas ... not quite ((((
I have already experimented with the temperature of the oven ... It heats me up hotter and I have to make less fire in other recipes ...
But the first two times and the pace in the oven was like in the recipe and everything worked out ...
What other assumptions can there be that profiteroles are not growing?

I baked the second portion for today and everything worked out
what was / was not that time, unlike what was 2 hours ago))))

Sugar added by recipe, not 3 tbsp. l, because I wanted sweeter (can sugar affect the rise of eclairs ??)
Knead it with a wooden spoon. I don't remember the very first times what I interfered with, but today I interfered with the first portion with a mixer, hooks (could this affect the rise ??)

Feel the difference, as they say)))))
First batch


Second batch


And together

but mine

I have never put sugar in this dough, only water, flour, salt and margarine or butter, then the eggs - inflate in the oven Eggs are mixed only by hand

I cooked this recipe today. When I poured in flour, I barely kneaded the dough, wrapped around the whisk immediately. I interfered with a silicone spatula. The dough was soft, but plump, and not like ice cream, as in the author's photo. I think I should have added less flour. Well, then I added 3 eggs (they are large for me, c0) and the dough became liquid ((((It did not creep from the spoon, but dripped ... Apparently it was necessary to add less (((Profiteroles spread on the baking sheet and rose a little. In the second I added 2 tablespoons of flour to the batch, mixed it and warmed it up a little on the stove.

As far as I can remember, the required consistency of the dough should stretch in the form of * bird's tongue *

Thanks for the recipe. Here they are, handsome

The cream, however, came out a bit too much. But they didn't give him the gulf, she collected a cake for the children

Thanks for the recipe! Here are my handsome guys!

It turned out a little "pale-faced", but here the oven is to blame ...

I carry my prescription flight debriefing. Unfortunately, nowhere: neither from the author, nor from those who succeeded, I did not see a clarification of how the ingredients were weighed. I'll make a reservation right away: I did it. I measured the water with a measuring glass. Flour - electronic scales. Salt and sugar in spoonfuls. Eggs category C1. It's good that you were smart enough not to knead with a mixer hook.I would definitely kill the device. The dough was brewed with a consistency like noodles. At first I tried, adding eggs, knead with a silicone spatula. Naive !!! I had to take a wooden one. It's good that I have several of them, because one broke. Five eggs didn't fix the case. To the consistency of soft ice cream, as indicated by the author, I brought it with boiled water at room temperature in an amount of about 70 grams. She baked at 220 degrees for 15 minutes, then reduced it to 180 and baked for another 5 minutes. The result is pleasing. But the discrepancies in recipe and practice are very significant. Many unsuccessful attempts, as I read here. I think an adjustment is needed. I had an experience with my sister's Easter eggs, where she vowed that she was "following the recipe." And then it turned out that the recipe was given in grams, but in practice it was measured in glasses.

Added Sunday, 03 Jul 2016, 01:46 PM

Now about the custard. Given the very shaky proportions of the ingredients of the dough, the recipe for the cream was reduced by 5 times, so as not to translate the product. Then she praised herself for her foresight. Less than half of my recipe took milk. And still, the cream turned out to be a little thicker in consistency than 33% cream. That is, it is simply not realistic to fill them with profiteroles. It will flow out unambiguously. I agree that when the portion is reduced, errors are possible, but not to the same extent! Has anyone made a cream with this recipe other than the author? Share your thoughts. What I got I will use as a custard base for butter cream. As an independent product, it is very liquid.

[elena88]

elena88, I do not make custard cream, but I just stuff it with protein-custard, it is light, I do not remember the proportion.
and I make my eclairs according to the recipe of a French pastry chef, it seems to work, but according to this recipe I did not succeed

[Candy]

Candy, thanks for the answer. And what did not work: the profiteroles themselves or a cream for them?

[elena88]

elena88, from the beginning, the profiteroles turned out to be liquid and then during baking they fell and were like cement and the cream was liquid and flowed from all the cracks author

Clear...

[elena88]

elena88, I weighed, like you, flour on a scale, water - with a measuring glass, salt - with a measuring spoon. I kneaded with a silicone spatula, at first the dough broke up into pieces, but then suddenly bam - and again homogeneous. I also prepared the cream according to this recipe, I really liked it. The thickness of the cream depends on how long you cook it. I got an average consistency, it spread warm, filled the profiteroles from above, but lay in the refrigerator and it became convenient to eat profiteroles with it. So if it's watery, then cook it a little longer at the end.

good day! Girls, please advise what to buy to lay out beautifully eclairs on a baking sheet? There is a silicone bag, but its cutout is probably small, very small tubes are obtained. I would like to buy some nozzles and a bag for them, but on my computer I don't really understand what size the choux pastry strip will be)))

Girls, everyone has flour of different moisture capacity, so everyone turns out differently. Where flour eats water heavily, you get a very thick dough. The recipe is for medium-strength flour. Unfortunately, you can see this already during the brewing process. If you are faced with such flour, then next time increase the water in the recipe.

It's the same with the cream. The yolks are very different. By the size and strength of the cream thickening. Starch is also sold in different strengths. Unfortunately, no recipe can foresee all the imperfection of the ingredients, which everyone has their own.

We ourselves have to adjust the liquid in the recipe.

[Tereza]

TerezaI use disposable piping bags. The silicone bag can also be cut wider if necessary. I use 844 (closed star) and open star 15 mm.

but on my computer I don't really understand what size the choux pastry strip will be)))

When deposited, strips of a finger / one and a half thick should be obtained.In general - a little more than the thickness of the outlet of the nozzle. Length for standard eclairs 12-14 cm.

[Tereza]

When deposited, strips of a finger / one and a half thick should be obtained. In general - a little more than the thickness of the outlet of the nozzle. Length for standard eclairs 12-14 cm.

TerezaI use disposable piping bags. The silicone bag can also be cut wider if necessary. I use 844 (closed star) and 15mm open star.

add a little.

Eclairs increase 2 - 2.5 times. Therefore, a strip 1 cm wide after baking will be 2-2.5 cm.

If you want the drawing to be as much as possible embossed , then you need to use the nozzle - closed star.
There is a recommendation that this particular method of jigging gives a uniform rise of the eclair without defects.

However, there are no strict rules. Sometimes they just use a round nozzle, depending on their aesthetic preferences.

Using a commercially available disposable bag will greatly simplify your life, but you can also use an improvised material, such as a milk bag. The presence of attachments is more important.

You can also draw guide lines with flour for jigging on a baking sheet, or with a pencil on parchment for convenience.

Now there are even silicone molds for jigging and baking

It is better to deposit staggered for better air circulation at a distance of at least 3 cm.

It also depends a lot on the baking temperature. You need to monitor your oven so that it reaches the right temperature. Eclairs do not like powerful convection - they can crack a lot.

It is also useful to look at recommendations for choux pastry by searching in Google according to the words "Eclairs, like from a French pastry shop", eclairs from Maria Selyanina, "It's al dente Choux pastry (and eclairs)"
if there is a desire to achieve perfection in eclair science.

What is perfection?
What eclairs experts bake now

Chef's eclairs



Eclairs by another chef

Again we are not in the subject Probably there is a common technological topic about choux pastry for eclairs and profiteroles

[Andrey5757]

Andrey5757, thank you very much for the tasty treats! I decided to cook them without cream, so I increased the sugar ... 7 tsp instead of 1 tbsp, it even turned out to be very sweet, and I also thought to reduce 1 egg, so I took + 50 ml of water, but when adding eggs it was not enough for it, so save an egg did not work)))) baked in the princess (for the first time in her) 33-35 min.

Hello. Please help me figure it out. The dough turned out to be of that consistency, settled well, at a temperature of 220 ° after 10 minutes it became indecently ruddy, after another 2 minutes it began to darken, I reduced it to 180 ° for another 7 minutes, did not hold it anymore, in short, they burnt both from above and below, straight crust ... Inside, 60% are not hollow. The bottom rose like a dome. When filled with cream, they straightened a little, but not all.
Electric stove, the mode was top-bottom.

So your oven bakes differently.
I bake eclairs at 170-180 degrees. At 220 degrees in my oven, too, would have burned.
This is how I get it

according to different recipes, but the principle is the same.

The question is as old as the world - Why did profiteroles fall? They went up supero, then, while still in the oven, fell off. Peck Top + Bottom + Convection, pace 190 - 15 minutes, then reduced to 150 for another 15 minutes. Didn't open the door at all.