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Simple custard dough. How to make homemade choux pastry for eclairs. The best fillings for custard cakes: recipes

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From the dough you can cook a lot of different dishes: from everyday to festive and gourmet. And if this is choux pastry, then you can show your culinary skills and make something very tasty. Find out what can be made from it.

What is custard dough?

Choux pastry is a variety that involves the brewing of all flour or a certain part of it during cooking. That is, the product is poured with boiling water, and then steamed in some recipes. As a rule, the dough is fresh, but sugar can be added. Baking powders are not introduced into the composition, and this is not necessary, because the main feature is the presence of voids inside, which give the products airiness. And the resulting volumetric spaces are often filled with fillings. And therefore, choux pastry is used for the preparation of profiteroles, eclairs. But there are other equally famous dishes.

What to cook?

What can be prepared from choux pastry? Various flour products, and airy, delicate and refined. The most popular dishes are considered and described in detail below.

Eclairs

At home, you can get amazing gourmet eclairs.

For the dough you will need:

about 180-200 g of flour;
100 g butter;
glass of water;
half tsp salt;
an incomplete tablespoon of sugar;
three large eggs or four small ones.

For cream filling:

400 g of cottage cheese;
five st. l. butter;
half a glass of sugar;
two yolks;
150 ml heavy cream (the fatter the better)
vanillin;
a glass of fresh or thawed strawberries.

Cooking:

In a thick-bottomed saucepan or saucepan on the stove, heat water, add salt, butter and sugar. Bring the mixture to a boil.
Now, right into the pan with the boiling mixture, gradually pour the flour and knead the dough with a spoon or other cutlery. As a result, you should form a homogeneous mass, which should be allowed to cool slightly (ten to fifteen minutes is enough).
Add the eggs (one at a time) and knead the dough again with your hands.
Now you can let the dough stand for half an hour, but you can skip this step and go straight to the next one.
Prepare a pastry bag, fill it with dough and squeeze small portions into strips or circles on a greased or parchment-lined baking sheet. If you don't have a bag, try using a tight bag with a cut corner, or just scoop out the batter with a spoon.
Bake the eclairs in an oven preheated to 180 degrees for about forty minutes.
Prepare the stuffing. Place all the ingredients in a bowl or saucepan, with the exception of butter and strawberries, beat them with a mixer or blender.
Now add oil, move the composition to a heat-resistant container and put it on the stove. When bubbles appear, reduce the fire and simmer the mixture so that it becomes thick, similar to semolina.
Cool down curd cream, put chopped strawberries into it.
Fill your ready-made eclairs with strawberry-curd cream (you can make holes in them or cut them in half lengthwise).

Pancakes

From custard dough you can make very tasty thin openwork pancakes. The list of ingredients will be:

one and a half glasses of water;
300 ml of milk;
two glasses of flour;
two eggs;
half tsp salt;
Art. l. vegetable oil (plus for frying);
a glass of sugar;
tsp soda;
vanilla sachets, optional

Process description:

Break eggs into a bowl, add vanilla, sugar and soda. Beat everything thoroughly to see the foam.
Now pour in the milk, again beat everything at a slow speed or stir with a spoon.
Finally, you can gradually add flour. At the same time, you must actively whisk everything at the same time to avoid the formation of lumps.
Boil water and pour in with vegetable oil v batter. Start stirring immediately. Having achieved perfect uniformity, let the mixture stand for ten minutes so that the soda begins to act and starts the process of the formation of bubbles, which, when frying, should give the pancakes a delicacy.
You can start frying pancakes. Grease a frying pan with oil (you can use a culinary brush for this purpose) and heat well.

Chebureki

From custard dough, even a beginner and not the most experienced hostess can make pasties. Prepare these foods:

three glasses of flour;
one and a half glasses of water;
three or four st. l. vodka;
four st. l. vegetable oil;
tsp Sahara;
literally a pinch of salt.

300 g minced meat (any, you can use mixed);
two onion heads;
two cloves of garlic;
five st. l. water;
ground pepper;
cilantro;
salt.

For shaping and frying, you will need vegetable oil and flour.

Instruction:

Sift flour and combine with sugar and salt. Pour this dry mixture in a slide on a table or other work surface, and form a recess in its center.
Boil water and pour into the hole. Pour oil with vodka there at this moment.
Start kneading the dough quickly. It should become elastic, warm and quite soft. You probably won't need to add flour.
Wrap the finished dough with cling film or put it in a plastic bag, let it stand and rest for about forty to sixty minutes.
Meanwhile, prepare the filling. Peel the onions and chop finely with a knife. Wash the greens, dry and also chop. Add chopped greens with onions, salt and pepper and water to the minced meat (it must be cooled beforehand), mix everything. By the way, instead of minced meat, you can use meat, and it should be passed through a meat grinder once or twice.
The dough has had time to rest, and it can be divided into parts. Make sausages, cut them into pieces with a diameter of about 6-7 centimeters. Roll out the pieces to a thickness of 2-3 millimeters.
Take the first layer. Spread the filling on one half of it, retreating 1.5 cm from the edge. Cover the filling with the second half, fasten the edges. Now you can make the blanks more attractive with a fork or pizza cutter, making notches along the border or cutting off part of it.
Pour oil into the pan, do not spare it (you need to take about 1 cm from the bottom). Heat the oil well and start frying pasties over medium heat on each side until golden and crusty.

Dumplings

Listing popular recipes with choux pastry, it is worth mentioning dumplings. To prepare them you need:

three glasses of flour;
glass of water;
egg;
a pinch of salt;
4 tbsp. l. vegetable oil.

500 g minced meat;
bulb;
salt;
any greenery.

Preparation description:

Sift the flour, pour it into a wide bowl.
Bring the water to a boil and pour into the flour, immediately adding the egg, salt and oil.
Knead the dough, which should be smooth, not sticky to your hands.
Form a ball, cover it with something and leave for half an hour.
For the filling, simply combine the minced meat with finely chopped onions, salt and chopped herbs.
Roll out the dough, cut out circles with a glass or other container, lay out the filling, connect and press the dough, and then form dumplings, fastening the edges.

Cook with custard dough different dishes and delight your loved ones or guests!

What are your favorite pastries from childhood? I am sure that the majority will answer: eclairs! Of course, who doesn't like light, crispy pies with gentle cream inside, covered shiny glaze? Yummy, and more!

Eclairs are French pastries that have been widely known throughout the world since the late nineteenth century. They are elongated choux pastry pies with light cream inside.

Ideal eclairs should be smooth, even and uniform, 10 to 14 cm long.

Many do not dare to cook them at home, but prefer to buy ready-made in the store. It seems that such a delicious dessert and the recipe should be complex, multi-stage, with a long list of ingredients. In reality, however, it turns out to be just the opposite.

The ingredients are very affordable, which can be found in any refrigerator, and the cooking method is quite simple if you follow the instructions clearly. Believe in yourself and be sure to try to cook. I think that the result will exceed all your expectations!

The main rules for preparing dough for eclairs

Proper eclairs are made only from choux pastry. What is it really? The basic principle is that a mixture of flour with butter and water is “brewed” and then, after cooling slightly, the eggs are added. The result is a sticky, thick dough that does not spread, so to speak, keeps its shape.

The increase in dough volume occurs due to the formation of steam inside the eclairs during baking at high temperatures.

Proper cakes do not tear, because they are made only from dense, durable dough.

Classic recipe

Ingredients:

water - 250 ml;
butter - 100 g;
flour - 200 g;
eggs - 4 pieces;
salt.

Cooking time: 70 min.

Calories per 100 grams: 204 kcal.

Recipe for choux pastry for eclairs step by step:

Choux pastry for eclairs: a recipe according to GOST step by step

The recipe is for 20 cakes. Please note that water for cooking must be measured in grams, and not, as usual, in milliliters.

Ingredients:

wheat flour - 200 g;
large chicken eggs- 5 pieces. (or 6 pieces of medium size);
butter - 100 g;
pure water - 180 g;
table salt - a pinch.

Cooking time: 1 hour 10 min.

Calories per 100 grams: 210 kcal.

How to cook:

In a saucepan, bring to a boil a mixture of chopped butter, water and salt;
Sift the flour carefully. It is desirable a couple of times so that the pastries turn out to be airy and lush;
Pour the flour into the pan and mix thoroughly with a spoon or culinary spatula;
The dough will begin to brew and stick together in one lump. Let it brew well, continuing to stir quickly right on the burner;
Transfer to a bowl and let cool;
Beat eggs in a separate bowl;
Add them gradually to the dough, gently kneading it with a spatula or using a mixer;
Line a baking sheet with cooking paper;
Using a culinary bag or a regular plastic bag, squeeze the dough onto a baking sheet in the form of sticks about 12 cm long and 18 mm in diameter (it can also be in the form of circles, then you will get round eclairs-balls);
Bake in a preheated oven, first 10 minutes at 220°C, then another 25 minutes at 180°C;
Prepare your favorite cream and fondant, fill and decorate eclairs according to your own preferences.

How to cook lean custard dough for eclairs

If you adhere to a vegetarian diet and exclude animal fats from your diet, then this is not a reason to deny yourself such wonderful and delicious desserts like eclairs.

The following recipe is just for you: it does not contain eggs, milk and butter!

Ingredients:

2 stack flour;
2 table. tablespoons of vegetable oil;
1 stack boiling water;
salt.

Cooking time: 65 minutes.

Calories per 100 grams: 198 kcal.

How to cook:

Mix flour with salt, fold it into a slide and make a recess in the middle;
Pour boiling water and vegetable oil into the center of the deepening;
Mix the dough slightly and leave to cool until warm;
Now you can knead it with your hands until a homogeneous consistency, it will take about 10 minutes;
Let the dough rest for 25 minutes;
Knead lightly again for a couple of minutes;
Everything, lean dough ready for eclairs, you can sculpt cakes from it and bake them as usual.

How to make choux pastry for eclairs with milk and dry yeast

Choux pastry does not tolerate experiments with the composition and preparation steps. However, you can try to cook another version of it, time-tested. Here the water will be replaced by milk and dry yeast, and the result is almost better.

Keep in mind when you start directly baking that milk gives products a darker color.

Therefore, make sure that the ruddy color of the eclairs does not confuse you, and they are well baked.

Ingredients:

200 g of premium flour;
200 g cow's milk;
4 medium chicken eggs;
70 g plums. oils;
10 g dry yeast;
20 ml of water;
salt and sugar - a pinch each.

Cooking time: 2 hours.

Calories per 100 grams: 285 kcal.

How to cook:

Boil the milk and pour the sifted flour into it;
Beat the resulting mixture with a mixer until a homogeneous consistency;
Melt butter;
Dissolve dry yeast in warm water and mix it with sugar, add to the custard mass;
Beat the eggs thoroughly until a dense foam forms;
Eggs should be poured in a little bit to the main dough, constantly stirring;
Salt, add oil and mix again until a viscous state of fatty sour cream;
It is better to let the dough rise for one hour, then form sticks out of it and bake for 30 minutes in hot oven at 200°C.

How to form and what to bake eclairs from choux pastry

Eclairs are easiest to shape using a pastry bag. You can use a variety of nozzles, especially beautiful eclairs are obtained using nozzles "round" or "open star", with a diameter of 10-12 mm.

There is a little trick on how to quickly fill such a bag: you need to put it in a tall glass, and straighten the edges. Then the dough will fill it evenly, without voids, and you will not stain anything.

If you don't have a pastry bag yet, you can use a regular plastic bag by cutting off one of the corners of the desired diameter. This method is less convenient, but economical.

Eclairs are deposited on a baking sheet covered with cooking paper in a checkerboard pattern, obliquely, diagonally. The preferred length is 10-14 cm. Try to leave a sufficient distance between them, at least 3 cm, because they will increase in size during baking.

To make the eclairs the same size, you can make some kind of marks on the baking sheet for your convenience using a ruler and flour.

The best fillings for custard cakes: recipes

There is a great variety of fillings and creams for filling eclairs. The most common options are vanilla, coffee and chocolate, the most unusual ones are caramel, pistachio, coconut. But everyone has the right to choose their favorite, especially since there is where to turn around!

Eclairs are filled with cream using a pastry syringe.

If you don’t have one, you can simply cut the cake carefully from the edge and put the filling in with a spoon.

Classic custard

Ingredients:

400 ml of milk;
150 g plums. oils;
2 table. l. Sahara;
1 ½ table. l. flour;
2 whole eggs and 1 yolk;
1 table. l. powdered sugar.

Cooking time: 40 min.

Calories per 100 grams: 215 kcal.

How to cook:

Add sugar to milk and bring to a boil. Check that the sugar is completely dissolved;
Allow the resulting mixture to cool slightly;
Mix the flour with all the eggs and powdered sugar, add to the sugar-milk mixture;
Put on fire and stir;
Cook until the cream thickens. Make sure that it does not boil at the same time;
Cool, add soft butter and beat with a mixer into a fluffy mass;
You can play with the flavors of the cream by adding vanillin, vanilla essence, citrus zest or cocoa powder if desired.

Ingredients:

200 g of cottage cheese;
1 stack granulated sugar;
200 ml cream;
1 sachet of vanilla sugar.

Cooking time: 20 min.

Calories per 100 grams: 112 kcal.

How to cook:

Mix low-fat cottage cheese with granulated sugar by hand with a fork or spoon, and then beat with a mixer or blender;
Pour in vanilla sugar and pour in the cream, beat thoroughly again;
Gentle and air cream ready. Very simple and fast!

How to make chocolate frosting

Glaze is applied to eclairs , while it is still warm. It is convenient to spread it with a culinary brush. There is another way: gently prick the bottom of the cake with a fork and dip its top into the liquid glaze.

By adding butter, the glaze according to this recipe becomes smooth and shiny after hardening.

Top glaze can be sprinkled with nuts, confectionery powder, pour caramel, decorate fresh berries or fruits, mint leaves, chocolate figurines.

Ingredients:

4 table. spoons of milk;
100 g butter;
4 table. spoons of cocoa;
150 g sugar.

Cooking time: 20 min.

Calories per 100 grams: 442 kcal.

Recipe step by step:

Mix milk with sugar and cocoa powder in a suitable container;
Put on fire;
When sugar dissolves, add butter;
Cook until thickened, stirring constantly and making sure that the glaze does not burn.

And the main advice: cook with love and in a good mood, then you will definitely get an elegant delicious dessert at the level of the famous French pastry shops!

Another recipe for custard dough is very clearly shown in the following video.

Delicate, airy custards with cream, delicious eclairs and miniature profiteroles - all these delicacies are easy to cook at home if you know the recipe for choux pastry.

And he, this recipe is very easy and inexpensive.

From the given amount of products, two or three dozen eclairs, or 4.5 dozen profiteroles, or 15 pieces of custard cakes are obtained!

Ingredients:

¾ cup of water;
half a pack (100g) of butter;
a pinch of salt;
1 glass with a slide of flour;
4 eggs.

How to make choux pastry at home:

It is more convenient to brew the dough in non-stick dishes - for example, in a cast-iron cauldron or in an unenamelled saucepan.

Pour cold water into it, add the butter cut into pieces, salt and heat over low heat until the butter melts and the mixture starts to boil.

Pour all the flour into boiling oily water at once and immediately, carefully stir with a spoon.

The mass will thicken instantly. Remove saucepan from heat and set aside to cool.

When the dough is not hot, but slightly warm, it's time to add the eggs.

They should be introduced into the dough one at a time, mixing well each time.

Immediately after mixing the egg, the dough acquires a very interesting texture: it is taken in pieces. With further mixing, it becomes homogeneous again.

After adding the last egg, mix thoroughly again ...

To get a smooth smooth dough.

Choux pastry is ready. You see how simple everything is! Now it can be formed different kind products: round eclairs, long cakes. We spread them on a baking sheet, a little greased with vegetable oil (a lot of oil is not needed, this may cause the bottom of the cakes to crack).

In the old book, where the recipe is taken from, it is recommended to spread the dough through a special pastry bag or parchment bag. But I don’t have a bag, but I tried it through paper once - it was all smeared, and the dough remained on paper. So I prefer to just spread the dough with a spoon dipped in cold water(so as not to stick), and slightly shape the cakes with your hands (also moistened with water). So much easier and more convenient.

Choux pastry products need to be baked for 30 - 35 minutes in a well-heated oven (place a baking sheet, preheating the oven) and maintain a temperature of about 200 C or higher. I can’t say for sure, because I have a thermometer in the oven with marks from 1 to 6, and it is not known how many degrees correspond to divisions. That's why I always bake, regulate the fire "by eye", and in the recipes I write "on medium heat", etc. If anyone knows what the divisions correspond to - tell me, please!

Update! After purchasing an oven thermometer, it turned out that custards are baked at a temperature of about 230C.

I baked the custard cakes in a relatively hot oven. Looking at the thermometer, I found that the arrow had reached the mark of 4. I was frightened - probably a bit too much, and reduced the heat and opened the oven to see how the cakes were (they came up very well and began to blush). Don't repeat these two mistakes! Because as soon as the temperature dropped, the eclairs immediately "sat down" and turned into cakes. To save them, I quickly increased the fire again - and hurray! - they rose again and as a result turned out to be as custard is supposed to be: lush, round, empty inside (so that there is room for the cream).

The next time I already knew that the oven should not be opened unnecessarily, and if you really need to look in, do it quickly, slightly opening the oven door.

Eclairs, by the way, can not be filled with anything, but simply sprinkled with powdered sugar and eat - cakes, even without filling, are very tasty on their own!

The list of goodies will keep growing! 🙂 There are also eclairs with ice cream, I recently came up with them, but have not yet decided to try; and the Swans cakes that you have long wanted to bake? Let's fantasize together!

As the name implies, choux pastry is prepared by brewing. Rather, flour is brewed, and then eggs are added to it, after which the mass is well mixed.

Choux pastry is delicate and beautiful in products, it perfectly holds cream filling. Choux pastry is unleavened, made without adding sugar, and is used mainly in cakes.
By the way, "Borodino" bread is also made from choux pastry, from rye flour.

Ingredients

water - 1 glass
salt - a quarter of a teaspoon
butter - 100-125 grams
flour - 1 cup
eggs - 4-5 pcs.

Cooking

Pour a glass of water into a saucepan, put all the oil, salt. Place the saucepan over medium heat to bring the liquid to a boil.

As soon as bubbles appear, add flour and mix very intensively with a spatula without removing from heat (you can reduce it a little).

When brewing, the flour will gather into a lump of dough, which easily peels off the walls of the pan. At this point, it must be removed from the fire. And let the dough cool down a bit.

Prepare egg mixture. Crack all the eggs into a bowl and mix.

Since eggs play a major role in the choux pastry recipe, it is the right amount of eggs that will make the choux pastry tough enough so that it does not fall off after baking. But you can’t immediately say exactly how many eggs will go into the dough - it depends on the quality of the flour and the size of the eggs themselves.

Therefore, it is better to introduce a mixture of eggs into the dough, and not one egg at a time: it may turn out that it will be enough, for example, 4 and a little bit from the 5th egg (in this case, part of the mixture will remain). But at least it's enough.

While the dough is cooling, prepare a baking sheet: cover with paper, which is smeared with butter. Turn on the oven to 180 degrees.
In a slightly cooled dough, introduce the egg mixture in small portions, kneading first with a fork, and then with a spatula.

You need to stir vigorously. With each new portion, the dough becomes elastic and becomes shiny, smooth.

Properly cooked dough should stretch a little, at this point you need to stop adding eggs.

Place the products formed from the custard dough on a baking sheet ***

Put the baking sheet in the oven and bake, for example, eclairs or shu, for 15 minutes at t 180, and then 10 minutes at t 150. Do not look into the oven so that the products do not fall off. For profiteroles, cut the baking time in half.

*** On a baking sheet, the dough is deposited using:

From custard dough you can cook:

eclairs - oblong cakes with a variety of creams (butter, custard, protein, whipped cream and others);
profiteroles - small products (up to 4 cm in diameter) that can be stuffed like sweet stuffing(creams, jam and others), and not sweet (pate, cheese, in general, any meat or fish filling);
shu - the same as eclairs, only round;
croquembush - a cone-shaped cake made from stuffed profiteroles, which are fastened together with a special sauce;
Paris-Brest - custard ring cake and shu;
custard buns with savory fillings.

An unusual and interesting type of dough is custard, which seems to be prepared from simple ingredients.

Despite this, not every hostess decides to cook it on her own, often buying ready-made delicacies. Meanwhile homemade baking much tastier! Thanks to our article, you will be able to cook incredibly delicious pastries from custard text.

Delicious dough from the French

Choux pastry- a unique type of dough that does not need to be left for a long time in order to knead later. It is boiled with continuous stirring, and then baked in the oven. The completion of such a creation is chic buns, empty inside, and therefore you can add any filling to them.

Although no documented fact has been found, it is generally accepted that they came up with a recipe for such a test in France. According to one of the legends, its creator is the personal chef of the famous Catherine de Medici.

Unrivaled French custard eclairs cooks all over the world immediately liked it, and therefore no one began to deal with the prescription origin. If you delve into history, you can see that choux pastry baked since ancient times in Russia. The only difference was that the Russians did not prepare such a refined dish with the most delicate cream from the dough.

This dough is almost impossible to spoil and make it very tough. It does not need to be rolled out - the products are formed with a culinary syringe directly onto a baking sheet.

Choux pastry - general principles of cooking

You don't need much experience to prepare the dough. Wonderful profiteroles are laid out with a spoon and are prepared very quickly. To choux pastry has become absolutely ideal, it is worth adhering to several principles:

the dough is hot with a temperature of about 80 gr, but so that the egg does not curl;
before adding to the mixture, the eggs should be preheated to room temperature.

Before baking, the mixture is boiled, and it consists of flour, water, eggs, butter and margarine. The number of eggs varies depending on the amount of flour, because with their help the dough becomes loose and airy.

Classic custard recipe

Most easy recipe cooking is next.

50-100 g of butter is dissolved in 200 ml of boiling water, and then add half a teaspoon of salt there. If the mixture begins to boil strongly, you need to start adding a glass of flour to it little by little, constantly stirring the mass with a wooden spatula or spoon. Choux pastry should be homogeneous and perfectly separated from the walls. If there is a desire, water is replaced with milk, but only diluted with water (1: 1). It is allowed to add half a spoon of sugar to the mixture.
After a couple of minutes of the process, the dough is removed from the heat. and cooled for five minutes, and then introduced there raw eggs in turn. In this case, the dough is thoroughly mixed. As a result, you should get a stretchy, shiny, dense consistency of the mixture that will not tear when unfolded. To prepare a serving, you will need about five eggs (it all depends on their size).
Then, on the prepared parchment, smeared with vegetable oil, custard dough is laid out in any form. You can make peas of the same size, while retreating between them about half of its size, since the dough will be doubled during baking. If you need buns, then the dough is formed in the form of a "sausage".
The tray is sent to prepared oven for 30 to 50 minutes at a temperature of 180-200 gr. Products in finished form should become golden and hollow inside.

Choux pastry - pastry filling ideas (stuffing)

Finished products from choux pastry need to be filled oily cream, fruit, jam, sour cream with sugar. In addition, famous chefs use an interesting mixture of whipped cream, cane sugar, and cottage cheese as a filling. It becomes creamy and smooth.

When you want to get a more satisfying filling, products can be filled fish pate or grated cheese, with garlic and mayonnaise. You need to start such baking immediately either through a hole or through a small incision. If you need to fill the products later, for example, before the arrival of guests, they can be put in a bag and stored in a cool place.

So, choux pastry is an ideal basis for delicious dishes in the form of baking dumplings, pies and pasties. It's easy to make and requires very few ingredients! Try to cook something from custard dough, and it will become your favorite!