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In a saucepan add water, sugar, vanilla sugar, salt, butter and put on the fire, when it starts to boil take it off the heat add all the flour and mix until smooth, let it cool very well.

When it has cooled, add eggs one at a time, mixing well after each one.

We put the composition in a posh and in the tray lined with baking paper we form hearts leaving free space between them.

Put in the preheated oven for about 25 minutes. (do not open the oven for the first 10 minutes.).

Cream-prepare the composition according to the instructions on the envelope, let it cool and then add the mixed whipped cream, mix well.

Cut the eclairs in 2 and fill them with cream.

Let it cool for a few hours.

Cut the butter into small cubes and place in a bowl over high heat with the water, milk and a pinch of salt. Stir until the butter melts and the liquid starts to boil, then add all the flour at once. Remove the bowl from the heat and mix intensely until the flour absorbs all the liquid and results in a homogeneous and quite sticky dough.

He leaves eclaire dough to cool well, then incorporate, one by one, the eggs, homogenizing the dough after each one.

For the success of the eclaughter shells, the resulting dough is left to cool for at least 30-40 minutes, before forming the eclaughter shells.

Dough for eclair shells

How we form the eclairs and how they bake them.

Turn the oven to 180 degrees and let it reach the set temperature.

We put the dough for eclere shells & icircn the bag of a posh with two stars and we form stripes from it, & icircn the tray lined with baking paper. Form the dough strips at a distance of 2 cm, to allow them to grow.

Put the tray in the oven and bake eclair shells for 35-40 minutes, or until well browned on the surface.

Careful! We will not open the oven door until the scallops are well browned.

Another important tip for the success of eclair shells is that after we turn off the oven we leave the eclaughter shells in the oven with the door ajar. Thus, we avoid that they are left in contact with cold air.

  • Eclaire dough
  • 200 ml water
  • 100 ml oil
  • a little salt
  • 100 g flour
  • 3 eggs husband
  • Vanilla cream
  • 4 yolks
  • 150 g sugar
  • 50 g flour
  • 500 ml of milk
  • 4 sheets of gelatin (8 g)
  • a little salt
  • vanilla (extract, pod or essence)
  • 300 ml whipped cream
  • Cream layer
  • 250 ml for whipped cream
  • a tablespoon of powdered sugar
  • 2-3 drops of lemon juice
  • decoration
  • 50 ml whipped cream
  • 50 g household chocolate (50% cocoa)

First we will prepare the eclair dough. In a saucepan, on the fire, put water, oil and a little salt. When it starts to boil, turn it on low heat, add all the flour and mix vigorously so that it does not form lumps. 4 minutes, when a thin film of dough has formed on the bottom of the bowl (a sign that the dough has dried enough), turn off the heat and transfer the composition to a bowl to cool.

When it has cooled, add the eggs, one at a time, mixing well after each one. Do not add the next egg until the previous one has been incorporated perfectly.

Transfer the obtained dough to a tray (25 & # 21532 cm), greased with a little oil. Spread it as evenly as possible with a spatula or even with your hands greased with oil, trying to lift it at least 2-3 cm on the edges tavii.

Bake in the preheated oven at 200 ° C for the first 15 minutes, then reduce to 180 ° C and leave it for another 20 minutes, until it browns nicely.

*It will grow irregularly and look weird, but don't worry because it has to be that way.

Then remove the top on a grill to cool.

While the countertop cools, prepare the cream.

First mix the whipped cream and put the gelatin to hydrate in plenty of cold water.

Then we put the milk on the fire together with the vanilla. I put directly in the cream half a teaspoon of dried and ground peas.

In a saucepan mix very well the yolks with the sugar and salt powder until the composition doubles and lightens in color. Incorporate the flour, then pour the warm milk with vanilla, stirring constantly.

Put the pot on the fire and simmer, from the moment it boils, for 5 minutes, until it thickens, stirring constantly so that it doesn't stick to the bottom.

Pour the cream into a large bowl, let it cool and then incorporate the gelatin.

*The cream does not have to be hot because the properties of the gelatin are lost.

When it has cooled, gently incorporate the whipped cream.

You can also prepare the chocolate icing. Heat the whipping cream until it reaches the boiling point, then add the chocolate, leave for 1-2 minutes and mix until it is homogeneous.

Mix the whipped cream and add two or three drops of lemon juice for more firmness and sweeten it with powdered sugar.

Now you can assemble the cake.

Place the top in the tray, spread the vanilla cream evenly, then whipped cream and decorate with cooled icing.

Put the cake cold for a few hours or even overnight and then you can cut it into the desired shape. Enjoy!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

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Marzipan hearts

Simple and maximum effect. we put marzipan balls in the shapes of hearts, we leave them for about 30 minutes and then we take them out carefully with a toothpick. Meanwhile, melt the dark chocolate with the whipped cream on the steam. After removing the hearts from the form, we pass them through the chocolate sauce and place them lightly on a grill or simply on aluminum foil. Let them cool and then decorate them as you like..I decorated them with a little melted white chocolate ..

They are delicious, not very sweet ... not to mention that they go perfectly offered as a Valentine's Day gift. )

Apple cake

Peeled apples are given through a large grater. Mix the dry ingredients flour, semolina, powder

Cheese croissants

In a bowl, mix the cheese with the soft margarine, add the egg, baking powder and flour and knead.

Dough for Ecler and Choux a la Creme

I'm addicted to eclairs and choux! In all sizes, with all the creams, whatever it is, I start with them and stop harder.

The other day I saw at Chef Nicolae Tomescu a basic recipe for shells and, as I had never tested (or at least I don't remember & # 8230) the version with butter and milk, I decided to try it.

First I made the top from the ecler cake, and then the shells for mini choux.

The dough is prepared and baked flawlessly!

Dough for Ecler and Choux a la Creme

You need

  • 120 g white flour
  • 120 ml of milk
  • 120 ml water
  • 80 g butter
  • a little salt
  • 4 eggs

How to prepare Dough for Ecler and Choux a la Creme

Preheat the oven to 200 degrees

Put water, milk, butter and salt in a bowl. Put the pot on low heat.

When the mixture has boiled, take the bowl off the heat, put the flour, all at once, and mix vigorously.

Put the pot back on the fire and stir for another minute.

Leave to cool for 2 minutes, stirring gently to remove the steam, then start to lay eggs, one by one, stirring thoroughly after each until you incorporate it, then move on to the next.

Put the dough in a posh and sprinkle in a tray lined with baking paper or bars for eclairs or hazelnuts for mini choux. Leave room between them.

Put the tray in the oven, on step 3 and bake for 15 minutes at 200 degrees, then reduce the temperature to 160 degrees and leave for another 15 minutes.

Leave the shells to cool then use them as you like to get eclairs, choux, profiterole, ecla cake or whatever you want.

No rule says that it is mandatory to form eclairs with this tip, so that your classic zig-zag shape comes out. But it helps a lot for the eclairs to have this shape, rather than the round one, because they are less likely to crack as they grow. The notched shape helps to release steam from the eclairs and keep them in intact shape.

Even if the eclairs from the confectionery are cut & # 8222 on the belly & # 8221, it is not necessary for you to do the same, unless you make them with whipped cream. If you make the usual chocolate eclairs or ness eclairs, it is enough to drill the eclairs on the back and fill them with cream using the pos. Thus, they will look much cleaner and you can easily decorate them, passing them through your favorite glaze.

Recipe for eclairs with coffee and chocolate icing

Ingredients for scallop shells

Ingredients for coffee cream

  • 500 ml of milk
  • 200 gr cream
  • 125 gr sugar
  • 2-3 tablespoons of coffee
  • 4 yolks
  • 40 gr cornstarch
  • An essence of coffee
  • A pinch of salt.

Ingredients for chocolate icing

Method of preparation

In a saucepan, mix the butter that you cut into cubes with water and salt and put everything on the fire. When the butter has melted, add flour and mix quickly to avoid lumps. Mix well until the dough begins to come off the edges of the bowl. Remove from the heat and allow to cool, then add one egg at a time and mix well. Mix well until you get a thick but creamy dough.

Preheat the oven to 200 degrees and on a tray that you lined with baking paper, form the eclairs with a spatula. They can be about 8 cm long. Place the tray in the oven for 20 minutes at 200 degrees C, then set the temperature at 180 degrees C for another 10 minutes. Remove the eclair shells from the oven and allow to cool.

Meanwhile, prepare the cream. The instant coffee is dissolved in milk, the coffee essence is added and everything is put in a saucepan that is left on low heat until the milk is well heated.

Mix the egg yolks with the sugar until it doubles in volume, then add the starch and mix the composition. The warm milk is gradually added over the yolk cream and mixed. Put everything on low heat for about 5 minutes. Remove from the heat and cover with plastic wrap so that no crust forms. After the cream has cooled, mix it with the cream.

For the chocolate icing, mix the water with the sugar and put on low heat. When the sugar has melted, add the diced chocolate and stir until it has melted. Extinguish the fire and allow to cool.

The eclairs are cut in half lengthwise, and the upper part of each is passed through the chocolate glaze, after which it is placed on a grill and allowed to drain and cool.

Put the coffee cream on the other side of the eclairs and add the glazed cap on top. The eclairs are left to cool for about 2 hours before serving.


  • 2 water dogs
  • 1 cup oil
  • 2 dogs flour
  • 6 eggs
  • a pinch of salt
  • a vial of vanilla essence
  • 8 yolks
  • 5 tablespoons sugar
  • 3 sachets of vanilla sugar
  • a vial of vanilla essence
  • 1200 ml of milk
  • 8 tablespoons top, flour
  • a pinch of salt
  • 250 g mascarpone
  • 100 g dark chocolate
  • 100 g milk chocolate
  • 100 ml liquid cream
  • 1 teaspoon olive oil

Preparation time: 90 minutes

Eclairs with vanilla cream and natural cream

There are many recipes for eclairs and choux with glazes and fillings that are more and more delicious. However, vanilla eclairs, although perhaps the simplest, are also the best known and most loved.

No one can refuse a delicate eclair filled with fine vanilla silk-like cream!

The eclaire recipe with vanilla cream and whipped cream brings together three of the most accessed recipes on the blog. At the end of the post you will find the complete recipe, but I leave below the 3 components of the recipe, treated separately, for the situation where you need more explanations for one of them.

We first need eclaughter shells or choux. We have this recipe both in written format & # 8211 you can find it here, as well as in video format.

Click on the photo below for the video posted on the YouTube channel.

The next component of the recipe is vanilla cream. For the eclairs, use the basic vanilla cream, without mixing it with butter, mascarpone or whipped cream.

You can find the basic recipe here in written format, and below you can watch it in video format on the YouTube channel.

We still need it and it is a natural cream, beaten correctly, which will keep its beautiful shape when we apply it with the posh.

With a click on the photo below you will find a complete article on how to beat whipped cream correctly. There I also explained what kind of cream we use, how we sweeten it, how long we beat it, etc.

Other eclaire and choux recipes you can find on the blog:

Butter cream (simple recipe)

Boil water, butter and salt, when it boils, turn off the heat and add flour, stirring vigorously with a wooden spoon.

I have a few wooden spoons that I use only for sweets, otherwise the sweets can get the taste of onion, garlic and it's very unpleasant.
Gradually add eggs, depending on how much the dough requires (it becomes a clear cream), if you don't realize it, put 8 large eggs.

Beat the eggs in a bowl of salt before and leave them for at least 20 minutes before they are added to the dough, the color will be much more intense. Too bad that the picture does not show what a beautiful color my shells have.

Pour them into the tray lined with baking paper, using a pos with dui (round shape, simple) or sprit (toothed shape) or with a spoon, smaller for mini-eclipses or larger, elongated or round (large for & bdquoChoux a la creams & rdquo or small for Profiterol).

Leave space between them, not to stick, from this composition come 2 normal oven trays.

Bake in the oven heated to 200 degrees, bake on high heat for 15 minutes, then leave on medium heat to dry the shells nicely.

GREAT ATTENTION. Do not open the oven in the first 20 minutes, otherwise the shells will be left, those beautiful donuts will not come out, empty in the middle!
Allow to cool and cut with a serrated knife (extremely necessary utensil in the kitchen for cutting cakes, cake tops, fresh bread).

Separately prepare cream (pastry creams): SEE RECIPE HERE (click) .

Fill the shells with pos, it's easier and faster or with a spoon.

If you make & bdquoChoux a la creme & rdquo, put a naughty whipped cream on top of them.

Powder with powdered sugar or glaze with chocolate, fondant & hellip

Chocolate glaze

Put the chocolate, butter and sour cream in a bain-marie, until they melt, then pour over the eclairs or make a barbecue & hellip according to your imagination.

I also put some sugar paste ornaments on top, which I had made for a cake.

For Profiteroles, use small, round shells, filled with this cream.

Place 3-4 donuts in a cup, put assorted ice cream on top, decorate with whipped cream and chocolate syrup.

These shells can become delicious appetizers if they are filled with various pasta or salted creams: cheese pasta, fish pasta, caviar, liver pate, etc.

From the same dough, some come out delicious and fluffy donuts: pour with a spoonful of balls in hot oil, after frying powder with vanilla flour sugar.

The recipe for eclairs with butter has already been tried by the readers of the blog, you can see below only some of the results, I invite you to try this recipe.


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