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Eclair cake recipe: the best recipes for eclair

There is a wide variety of choux pastry in the world. But we are better acquainted with profitrolls, shu and eclairs. Which are prepared using water, flour, eggs and oil.

These buns have a strong shell by adding eggs to the dough. But there are differences in cooking.

Eclair cake recipe will help to prepare a wonderful treat to the table.

Eclairs, profiteroles, shu — what’s the difference?

PROFITROLES are medium-sized round-shaped buns up to 5 cm in size. They were given the name from the French word “profit”, which means “profit, benefit”.

This is the essence: swelling, the product greatly increases its size, as a result of which it brings not so bad “income”. Profiterole filling can be made sweet and not sweet.

From above they are covered with a crumb or glaze, for beauty.

Shu — small buns, which are used instead of bread, serving to the first and second courses. Their size is 2 cm, and the shape is round.

Due to the small size of their fillings do not fill.

Eclair «Eclair» from French means «lightning» — there is such a belief that they got this name because of the ability to suddenly increase their size. With the help of an elongated shape, eclairs are not difficult to recognize. They are made from choux pastry in the form of sticks about 10 cm.

The filling is sweet for them. Eclairs are poured over with glaze on top, or sprinkled with nuts, wafer crumbs and other tasty additives.

Choux pastry for eclairs: eclairs pastries recipe for eclairs

Thanks to this recipe, you can make pirozhenki, which can be stored for about 3 days in the refrigerator in a well-tied package and 3 months in a tightly packed in a freezer. It is not necessary to immediately fill in eclairs, this can be done at any convenient day, they can be stored not badly without filling, as a result of which it is very convenient and quick to prepare a tasty delicacy.

Ingredients for the recipe test:

  • 250 milliliters of water;
  • 100 grams of butter;
  • 200 grams of flour;
  • 4 chicken eggs;
  • some salt.

How to cook for eclairs correct choux dough

  1. WHAT MUST EGGS BE. Eggs should not be cold, for this 2-3 hours before making the dough you need to get them out of the refrigerator.
  2. MODE «WATER BATH». It is necessary to take two pans of different sizes, the one that is smaller should fit well in the larger pan, and do not forget that the cream fits into the smaller pan. In a large pot pour water about 2/3 of the volume, then put it on the stove. Fill 250 ml with water into a small saucepan, cut butter into pieces. Sprinkle with a little salt and place in another saucepan.
  3. PROCESS. In a water bath, the oil should melt, then boil. and only then add the flour, without pulling the pan out of the water. Mix well, so that the flour combines with the other ingredients, without the formation of lumps.
  4. WHAT TO MIX. A wooden spatula will come to the rescue, but in order to mix everything well, you will have to apply a lot of strength. A mixer can also help with mixing products. But it should be remembered that his ribbons will be interfering with the dough, scatter pieces throughout the room. If you are not afraid of this, you can use mechanical devices to help yourself.
  5. COMBED. WHAT’S NEXT? Remove the small saucepan from the stove and mix again for about 3-5 minutes, after which the mixture will be elastic and the required temperature.
  6. PASS EGGS. Pour eggs into the mixture. Slowly, one by one egg and carefully mix. You can make eggs easier to pour into another bowl and combine the yolk with the protein. Next, we bring this mixture in parts into the dough, and be sure to mix well.
  7. CONSISTENCY READY TEST. The dough should be something medium and not thick, and not rare. The dough will be stingy, but it will be difficult to shape it.
    Cooking eclairs (forming and baking)
  8. The next stage is working with a pastry bag. Profiteroles can be made using a tablespoon, while vylazhivat small portions on a baking sheet, forming a rounded shape. With Eclairs, alas, this will not be possible. For these pirozhenok need an oblong shape, which is difficult to make without a pastry bag. If there is no bag, then a plastic bag will do. But do not forget that the bag must be very dense so that the dough cannot tear it and avoid significant uncomfortable features, such as putting the dough into another bag.
  9. Put the dough in a bag and squeeze it on a baking tray (5-7 cm.), While leaving the desired distance, as the dough will increase its size several times.
  10. Baking tray is sent to the oven, and bake 10 minutes. (200 C), then reduce the temperature to 180 C and prepare another 20 minutes. During this period of time, we do not open the oven, as the dough can sit down.
    After the time expires, you can see if the eclairs are ready, the dough should be golden, dry, if you tap on it, there should be a dull sound.
  11. Before adding the filling to the eclairs, the dough should cool down. And also if you want to put them in storage without filling in the fridge, they should not be hot.
  12. How to fill with stuffing? There are two ways. The first is to cut the eclair in half, fill the hollow part with the filling and connect the halves. The second is to fill with cream, without violating the integrity of the eclairs, like profiteroles. To do this, you need to pierce a hole through which to enter the cream with a bag of pastry.
  13. That’s not all. The final touch — decorate the eclair with glaze. We will find out more about this, but first we will understand the preparation of dough for eclairs.

How to Make Eclairs Cake on Whole Grain Flour

Dough for eclairs from whole-grain flour is prepared, as in the classic version. Cooked pirozhenki come out fairly dense, «strict» and unusual taste.

Also, the use of wholegrain flour in this recipe is attractive because it is an ingredient of proper nutrition.


  • 100 grams of whole wheat flour;
  • 200 milliliters of water;
  • some salt;
  • 2 eggs;
  • 2 tablespoons of sunflower oil.

It is necessary to heat the oven to 200 C.

The dough is prepared without the use of a water bath. Pour into a pan of water and oil, add salt, bring to a boil. Next, reduce the heat and pour all the flour.

Mix well to avoid lumps, and do not remove the pan from the heat.

Turn off the fire, the brewed mixture should cool down, and pour the eggs one at a time, and each time adding them, carefully mix the dough again. The dough should be sticky, but not thick.

Next, transfer the dough into a pastry bag or syringe and squeeze the strips (5-7 cm) onto a baking sheet. We cook for 30 minutes, when the eclairs are ready, they will have a uniform brownish color, and if you knock lightly on them, there should be a dull sound.

Cake eclairs — recipe from rye flour

To prepare profiteroles use rye flour, which is not filled with sweet cream. But if you cook dessert eclairs, you can also use rye flour, which will give a sour taste and not a lot of toughness to pie. These eclairs will be well combined with a wide variety of creams (curd, cheese, etc.


  • 100 grams of whole rye flour;
  • 200 milliliters of water;
  • a pinch of salt;
  • 2 eggs;
  • 2 tablespoons of sunflower oil.

Making eclairs from rye flour is no different in cooking from the above-described recipe with whole-grain flour. Heat the oven, boil butter with flour, salt and water in a saucepan, then remove from heat, then cool the mixture a little, then pour the eggs, perelazhivaem dough in a pastry bag and squeeze on a baking sheet.

Cook until full, fill with cream after the cake has cooled. From above we make out glaze.

Eclair cake recipe with crispy «cap» of shortcrust pastry

This recipe produces very original eclairs for the festive table. Choux pastry, before putting it in the oven, is carefully covered with a strip of short pastry, and then sent to the oven.

The result is that the cake is soft with a crispy crust. The preparation of such delicacy is rather difficult, but worth it.

Ingredients for short pastry:

  • 100 grams of butter;
  • 125 grams of sugar;
  • 125 grams of flour;
  • some salt.

Ingredients for choux pastry:

  • 100 grams of milk;
  • 120 grams of flour;
  • some salt;
  • 80 grams butter;
  • 4 eggs.

We make shortbread dough: butter (not warm), cut with sugar, salt and flour. Next, the resulting baby should be collected in a ball. Then we lay on a sheet of food film, cover with another sheet and form it into the reservoir (width 10-12 cm).

Put in the fridge for an hour, then remove the top layer of the film and the dough mode into rectangles (12×2 cm). Again for an hour carry in the fridge.

Eclair cake recipe at home from shortbread dough

The oven must be heated to 180 degrees.

We will need two pots, which must be of appropriate size in order to become one in the other. A larger pot should be filled with water at 2/3 and set on fire. Pour salt, milk and butter into a small one and place it in a larger saucepan.

Add flour after the mixture boils, and mix well, so that there are no lumps. We remove from the heat, then the mixture should cool down a little, then add the eggs one by one.

The mixture will be more watery than for simple choux pastry; this is its normal consistency.

Put the dough in a pastry bag and squeeze the sticks (10 cm) onto a baking sheet. These strips of choux pastry gently overlap with strips of short pastry.

We place the baking tray in the oven and cook for 10 minutes, then slightly open the oven door by 2-3 mm, in order to get extra steam, and bake it for 30 minutes. The result is that the cake will be golden, dry and very attractive.

We shift on the grid and leave to cool, and only then pour the cream inside.

Fillings for eclair cakes

Eclairs can be stuffed with various creams, depending on what you like and what taste you want from the selected cream. To do this, you will have to try many different options to choose what you like.

Classic custard cakes eclairs at home

Preparing this version of the cream by mixing milk-egg mixture, thickened with flour or starch, with butter. If you want to get a diet product, then from the recipe you need to exclude butter.

The difficulty in cooking custard is that the dough is lump free. If you do not immediately get to make the cream without lumps, then you can fix everything with a blender or a conventional sieve.


  • 500 milliliters of milk;
  • 200 grams of butter;
  • 1 cup of sugar;
  • 2 tablespoons of flour;
  • 1 egg;
  • any flavor to taste.

Milk should boil, remove it to the side. In another saucepan with a thick bottom, mix sugar, flour, pour in an egg, and knead well.

Strain the milk into parts with this mixture, mix well. We put on the stove, the fire is small. Stir the cream well and bring it to puff, if everything is done, right, then it will not boil.

We remove from heat, you can add different flavors. After the mixture has cooled, then whip it into a cream.

Light curd cream for eclair cake recipe

This recipe eclairs give amazing taste of cottage cheese in combination with unleavened custard dough.


  • 200 grams of cottage cheese fat;
  • 100 milliliters of whipping cream (with fat content not less than 33%);
  • 2/3 cup of sugar

Cream must be whipped into a tight constant foam, at the end we make half of the icing sugar. Cottage cheese must be ground twice with a small sieve, then mixed with the rest of the powdered sugar. You can use a blender instead of a sieve.

Mix the cream with cottage cheese. Then pour the cream in eclairs.

Chocolate cream for eclair cake recipe

Eclairs for this recipe are not very chocolate.


  • 200 grams of butter;
  • 1/2 cans of condensed milk;
  • 3 full tablespoons of cocoa.

Put soft butter in a cup, pour condensed milk. Cooking cream, until smooth and shiny, then pour out the cocoa, and again thoroughly interfere. Also in the cream, you can pour a little brandy or any other alcoholic beverage.

Now you can pour the cream in eclairs.

Pistachio cream for eclair cake recipe

Nuts are the main ingredient in the preparation of any dessert. You can add pistachios, if available, after which the cream will be amazing, special, unique.


  • 350 milliliters of milk;
  • 2 tablespoons of corn starch;
  • 100 grams of sugar;
  • 100 grams of peeled finely chopped pistachios;
  • 100 grams of butter;
  • 150 grams of high-fat whipping cream.

We will need two spoons of milk and mixed with starch. The rest of the milk mixed with sugar, then it should boil.

Carefully pour in the starch mixture while stirring all the time. As the cream puffs, remove it from the fire. As soon as the mixture cools, it must be mixed with soft butter, then add the nuts.

Separately, whip the cream, and mix with the milky-starch mixture. Now you can begin to fill the cream eclairs.

Italian meringue cream

If you want something incredible and original to cook, then the cream prepared according to this recipe will come to the rescue.


  • 2 squirrels;
  • 130 grams of sugar;
  • 40 milliliters of water.

It is necessary to combine the sugar with water, make the syrup boil, then reduce the heat and cook until caramel threads form (the syrup temperature is 121 C). In the meantime, whip up the squirrels, which has become a mash airy, but not dense. Next, we add there is not a small trickle syrup, while not turning off the mixer, and as soon as the mixture has become elastic and shiny, you can turn off the mixer.

You can also add different flavors, cocoa. That’s basically all you can cook eclairs for filling with cream.

Glazes for eclairs

Eclairs can be served only stuffed with different creams, and you can also transform them by watering on top of the icing. And the glaze itself can be dusted with fine walnut particles, poppy seeds, sunflower seeds, sesame, flax.

The eclair will look fine if you sprinkle it over the glaze with a wafer crumb.

Lemon icing for eclair cake recipe


  • 100 grams of powdered sugar;
  • 2 tablespoons of lemon juice.

It is necessary to mix powdered sugar with lemon juice, the resulting glaze should be used immediately.

Chocolate ganache for eclair cake recipe


  • 50 ml of cream;
  • 100 grams of chocolate.

Mix the cream with chocolate and continue stirring over low heat to mix all the ingredients. Eclairs smear glaze without waiting for the frosting to harden.

White Chocolate Frosting


  • 200 grams of white chocolate;
  • 20 grams of butter;
  • 2 tablespoons of milk.

We mix all the products, then it is necessary to put on the fire, everything so that everything is well connected. Now we can safely smear the cake icing. There are no difficulties in cooking eclairs.

You just need to be patient and willing, and in the future will join the experience, and you can always please everyone with special efforts with these wonderful cake cookies.

Having mastered the cooking technique of eclairs, it will be something to surprise guests for any reason, not only on holidays. And if you have a good imagination, then you will be able to decorate this delicacy in an original way.

The effectiveness of this delicacy is that it can not immediately fill with cream, and when you feel comfortable. It is possible to prepare a certain number of blanks in advance, and when the time comes or to fill up any holiday with any cream.

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