The best recipes for homemade eclairs - sweet cakes and snacks. Secrets and recipe for choux pastry for making eclairs in the oven or slow cooker

We suggest baking tender eclairs with custard that we have loved since childhood for tea. To make homemade cakes, we will use the classic and time-tested recipe for choux pastry and standard cream, and for variety, we will make the icing in two versions - dark (cocoa-based) and white (with sweet powder).

The most delicate taste, familiar to us since childhood, will instantly gather sweet tooths of all ages at the table. So, we delight our guests and household members with a sweet surprise! Let's prepare delicious homemade eclairs - a recipe with photos will help us with this step by step.

Ingredients:

For the test:

butter - 100 g;
flour - 150 g;
drinking water - 250 ml;
salt - a pinch;
medium-sized eggs - 4 pcs.

For cream:

milk - 500 ml;
eggs - 2 pcs.;
sugar - 180 g;
butter - 200 g;
flour - 3 tbsp. spoons;
vanilla sugar - 1 teaspoon.

For light glaze:

powdered sugar - 180 g;
butter - 10 g;
milk - 2 teaspoons.

For dark glaze:

cocoa powder - 4 tbsp. spoons;
butter - 50 g;
milk - 2 tbsp. spoons;
powdered sugar - 4 tbsp. spoons.

We begin the process of making cakes with dough. Cut a stick of butter into pieces of any size, fill it with drinking water and throw in a pinch of salt. Place this mixture over moderate heat.
As soon as the butter has completely melted and the liquid just begins to boil, remove the container from the stove and immediately pour in the entire amount of sifted flour at once (it is better to sift it in advance). Promptly stir the mixture with a wooden spatula until a homogeneous dense mass is obtained. We work very quickly! Flour must dissolve in hot liquid - this is the main feature of choux pastry!
Immediately after obtaining a dense mass, return the pan to the stove. Continue kneading for another 1-2 minutes at minimum heat (the resulting dough should easily move away from the bottom and sides of the pan). Transfer the mixture to a clean bowl and cool to room temperature.
Beat the raw eggs into the cooled choux pastry one at a time, carefully kneading the mixture each time. Please note that the consistency of the finished dough will largely depend on the size of the eggs, as well as on the quality of the flour used, so be careful - you may need 1-2 more eggs or, conversely, fewer than indicated in this recipe.
As a result, the choux pastry for eclairs should be smooth, viscous and moderately liquid. At the same time, it should hold its shape well when we form the cakes using a cooking bag. The right consistency of dough will gradually slide off the spoon in a thick, heavy ribbon.
We fill a baking bag with our dough and place oblong pieces 6-8 cm long on a parchment-lined baking sheet. Don’t forget to keep a distance between future cakes, as they will “grow” during the baking process.
Bake the eclairs for 15-20 minutes, maintaining the temperature at 220 degrees. During this time, the cakes will increase in size and brown. Next, reduce the heat to 160 degrees and wait another 10 minutes for the eclairs to thoroughly “dry” inside.
At the same time, we are preparing the cream. In a clean and dry bowl, mix flour and half the amount of sugar. Beat in raw eggs.
Lightly whisk the mixture until smooth and light foam appears.
Pour the milk into a saucepan, add vanilla sugar and the remaining granulated sugar, and boil. Pour approximately a third of the hot milk mass into the beaten eggs. Stir vigorously and then pour back into the pan with the milk and return to the stove.
Stirring, cook over low heat until almost boiling (until thickened). After cooling the custard cream until warm, add softened butter and beat with a mixer/whisk until smooth and homogeneous.
Carefully make side cuts on the eclairs. Using a teaspoon, generously fill our cakes with custard (it is advisable to keep the cream in the refrigerator before filling the eclairs).
The final step is to prepare the icing for the cakes. We will make two types - dark and white. Let's start with the first one. To do this, combine cocoa powder, sweet powder, butter and milk in a small saucepan. Place on low heat and, stirring continuously, bring the mixture until smooth. The consistency of the glaze should resemble melted chocolate. If the mixture is too thick, add milk. If it’s too liquid, use powdered sugar.
For white glaze, mix butter with milk. Place the mixture on low heat. As soon as the butter has dissolved, add the sweet powder and knead until a smooth, creamy texture is obtained. If the mass turns out to be too thick, as is the case with dark glaze, add milk. Accordingly, to thicken, increase the portion of powdered sugar.
We cover some of the eclairs with dark glaze, the rest with white. Before serving, cool the cakes in the refrigerator.

Homemade eclairs with custard and delicate glaze are ready! Enjoy your tea!

Probably the most popular and famous cakes are eclairs. They are loved by both adults and children from all over the world. They are very popular in Italy.

Prepare eclairs at home it is very simple. During the cooking process, you can use any filling you like. There are a lot of recipes for its preparation. They are all slightly different from each other and the end result varies slightly. In general, no problems should arise during the preparation of eclairs. Making them yourself is not at all difficult!

Ingredients for eclairs

Butter - 100 g.
Salt - ¼ tsp.
Wheat flour - 250 g.
Chicken egg - 4 pcs.
Mascarpone - 250 g.
Powdered sugar with vanilla - 120 g.
Cream 20-22% - 100 ml.

How to make eclairs

Boil 250 ml. water, add oil, salt and bring to a boil again.

Remove the pan from the heat, sift the flour into it and stir.

You should get a homogeneous dense dough that very easily lags behind the walls of the pan.

Break the eggs into a separate bowl, mix, and then add 1-2 tbsp. l. at a time, mixing the dough thoroughly each time.
The proportions in the recipe are designed for large eggs, not small ones, so if you have smaller ones, you may need another egg.

You should end up with a fairly soft, thick dough that still holds its shape.

Transfer the dough into a tight bag or pastry syringe.

Place the dough in the form of sausages on a baking sheet lined with pastry paper, separating it with wet hands.

Bake in an oven preheated to 200°C for about 30 minutes. The eclairs should rise well. After turning off the oven, leave them inside for about 10-15 minutes so that they do not settle.
There is no need to open the oven while baking; you should look through the door!

For the cream, beat the mascarpone with powdered sugar and cream.
Combine ingredients and beat on low speed until cream is smooth.

The result will be a thick and delicate cream. Place it in the refrigerator until ready to use and fill only the cooled cakes.

You can fill the eclairs using a pastry syringe or simply making cuts on the side and putting the cream in there. Sprinkle the finished eclairs with powdered sugar and serve chilled.

Once you have the icing ready, spread it onto the cakes.

White icing for eclairs

Ingredients for white glaze

Egg white - 2 pcs.
Powdered sugar - 100 g.
A few drops of lemon juice

How to make white icing

Pour the whites without traces of yolk into a perfectly clean bowl and beat them with a mixer at low speed. Gradually add powdered sugar. When the desired consistency is reached, add lemon juice. Decorate the cakes with icing by pipetting it from a pastry bag.

Chocolate icing for eclairs

Ingredients for chocolate glaze

Powdered sugar - 100 g.
Cocoa powder - 2 tsp.
Water or milk - 4 tsp.

How to make chocolate glaze

Pour boiling water or milk over cocoa. Add powdered sugar and stir immediately. The glaze prepared according to this recipe hardens very quickly and becomes covered with a sugar crust, so apply it to the cakes immediately.
To slow down the hardening and get a glossy shine to the glaze, you can add a little vegetable or melted butter.

Chocolate and cream eclairs became popular in the 19th century, although the choux pastry needed to create them dates back much earlier. In 1554, the basis for a variety of delicious baked goods was introduced by Catherine de Medici's cook. The discovery was eagerly accepted at the royal court, and it received the name of the cook Pantherelli. Since then, many recipes have appeared that can be used to prepare a wonderful treat.

Recipe for delicious chocolate eclairs

For one of the options for preparing eclairs you need to take the following products:

500 ml milk;
5 pieces. eggs;
200 g wheat flour;
200 g granulated sugar;
20 g cocoa powder;
200 g butter.

Prepared products will be needed for delicious chocolate eclairs according to this recipe:

Bring milk and 100 g butter to a boil in a saucepan.
Cocoa and flour are mixed in a separate container. After the mixture in the pan has boiled, add the dry ingredients.
You need to mix the mixture until there are no lumps of flour left; it should become completely homogeneous and dense in consistency.
Beat 4 eggs with a mixer for 2-3 minutes. After this, without turning off the machine, add 1 tbsp of dough. spoon.
When the mixture is ready, it needs to be transferred to a pastry bag with a nozzle. With its help, identical strips of dough are squeezed onto a baking sheet with a sheet of paper at a distance of approximately 5-7 cm from each other.
The oven must be preheated to 190 °C. A baking sheet with the preparations is placed in it, baking lasts 30 minutes.
While baking, beat sugar and 1 egg using a mixer until a white, thick liquid forms.
Milk is added later. Place the resulting mixture in a thick-bottomed saucepan on the fire and stir constantly until the cream thickens.
100 g of butter is whipped with a mixer until it turns white. The cream is slowly introduced and mixed. After this, the mixture is transferred to a pastry bag with a nozzle.
In the question of how to make chocolate eclairs at home, one trick will help: after complete cooling, the finished baked goods are cut lengthwise in half to introduce the filling.
Using a pastry bag, cream is placed on the lower half, after which it is covered with the upper part.

The cake can also be topped with whipped cream, caramel or chocolate sauce, or any syrup you like.

Recipe for eclairs filled with chocolate custard cream

Another effective and uncomplicated recipe is the recipe for making eclairs with chocolate custard. It requires the following components:

60 g butter;
a pinch of salt;
4 eggs;
150 g flour;
100 g sugar;
2 glasses of milk;
250 ml water;
50 g chocolate.

Total cooking time will take approximately 1 hour. A recipe with explanatory photos of preparing eclairs with chocolate cream will help in creating the dish.

To do this, you need to follow the steps step by step.

Boil water by adding oil and salt.
Add flour to boiling water and wait until it starts to come together. After this, the pan with the dough must be removed.
Add eggs to the cooled mixture and stir thoroughly.
In an oven preheated to 200 °C, you need to place a baking sheet with permanent paper and cake blanks laid out on it. To do this, the dough is squeezed out at an equal distance using a pastry bag.
Bake the cakes for 40 minutes. At this time you can prepare the filling.
While the eclairs are in the oven, you need to beat the milk and sugar.
Sugar is melted over low heat or in the microwave and added to the liquid mixture.
The cooled pastry should be cut in half and the cream should be squeezed onto the bottom using a pastry bag. The resulting half is covered with the second part.

By the way, you can add fresh fruits and berries to eclairs with ready-made chocolate filling; this will add a new taste to a familiar dish. You can also use them as decoration, sprinkled with powdered sugar. Dried fruits are also good for this. Such options not only have an unusual taste, but also provide a special aesthetics.

Recipes for chocolate glaze made from cocoa for coating eclairs

There are all kinds of coatings for custard cakes, but chocolate glaze remains the classic and most popular for eclairs. In order to prepare it, there is also more than one option. Here's a quick and easy way:

2 tbsp. mix spoons of milk with 1.5 tbsp. spoons of cocoa powder and 1 tbsp. a spoonful of sugar or powdered sugar;
put the resulting mixture on the fire and, stirring, bring to a boil;
after the future glaze has cooled a little, add 30 g of butter to it and stir until completely dissolved;
Pour the resulting glaze over the cakes.

When choosing this type of decoration for eclairs, it is important to work quickly with the glaze. You should not wait until it cools down, as it will have to be heated; when cold, it will lose its properties.

There is also another recipe for chocolate glaze for coating eclairs, which uses different ingredients:

you need to connect 3 tbsp. spoons of sugar, 3 tbsp. spoons of cocoa powder and 3 tbsp. spoons of sour cream and mix;
over low heat, stirring constantly, cook the mixture for 2-3 minutes. The consistency should become thick;
the resulting mass must be removed from the stove and 1 tbsp added to it. a spoonful of refined sunflower oil. It is important not to use oil with a scent, as this will affect the overall result;
It’s worth mixing and immediately applying to the cakes.

Here is another option for making chocolate icing for eclairs from cocoa powder with the addition of vodka. To do this you will need the following ingredients:

4 tbsp. spoons of cocoa powder;
2 tbsp. spoons of milk;
50 g butter;
1 tbsp. spoon of vodka.

To prepare the glaze, you must follow the instructions.

In a small container, mix cocoa powder and sugar.
Add milk and butter to the dry preparation, then pour the mixture into a saucepan and put it on the fire.
Pour vodka into the stirred mixture and make sure that the mass becomes homogeneous. Vodka will give the glaze a beautiful shine.
We decorate the cakes with the resulting chocolate glaze.

Chocolate fondant for coating eclairs

Chocolate fondant for eclairs can also be a good option for covering cakes. To prepare, you need to stock up on the necessary ingredients:

4 tbsp. l. milk;
4 tbsp. spoons of sugar or powdered sugar;
2 tbsp. spoons of cocoa powder;
50 g butter;
You can use raspberries, strawberries or peach to complement the filling.

The recipe for chocolate fudge for filling eclairs is very simple and quick to make. You need to mix milk, sugar and cocoa in a saucepan. After this, the mixture must be heated, stirring, until it reaches the consistency of sour cream. The thick mass with the addition of butter is whipped, and the resulting fondant can be used to decorate the product.

Recipes for chocolate custard cream for filling eclairs

The filling of custard cakes can be as different as their coating. There are many options that clearly demonstrate step-by-step cooking instructions. It’s worth familiarizing yourself with them to better understand what a dish should look like at different stages and in the final result.

One of the most popular is the recipe for chocolate cream for eclairs. For it you need to prepare the following components:

125 ml milk;
1 egg yolk;
20 g sugar or powdered sugar;
1 tbsp. a spoonful of potato starch;
50 g;
10 g butter.

The filling needs to be prepared while the cakes are in the oven.

In a shallow bowl, grind the yolk, sugar and starch.
Melt the chocolate in the microwave until it reaches the consistency of sour cream.
Bring the milk to a boil in a separate container and add the resulting mixtures to it one by one. In this case, you need to constantly stir the liquid with a whisk. Cook the mixture over heat for 1 minute.
Add oil to the mixture standing on the stove and remove, stirring until it is completely dissolved.
Pour the chocolate cream for filling the eclairs onto a baking sheet covered with cling film and spread it in a thin layer. After this, leave the cream for 15 minutes. in the freezer until cool.
When the eclairs have cooled, use a toothed nozzle to make three holes on their back side.
Fill the piping bag with cream and make sure that the holes match the size of the bag nozzle.
The cakes should be filled evenly with chocolate cream through the holes. Carefully remove any protruding remaining filling with a knife or spatula.

Chocolate custard for eclairs can also be made using another recipe. To prepare this option you will need the following ingredients:

0.5 l of milk;
200 g sugar;
2 eggs;
2 tbsp. spoons of flour;
100 g chocolate.

Look at the photo recipe for making cream for chocolate eclairs.

It is simple and well suited for making cream at home.

Break the eggs into a deep container, add 3-4 tbsp. spoons of milk and flour. The components are mixed using a mixer or whisk, but do not beat them.
Pour the remaining milk into a saucepan, adding sugar and chocolate.
Pour the flour mixture into the pan and stir.
Cook the cream until the first bubbles appear, but do not bring it to a boil.
Pour the chocolate icing for eclairs, made from chocolate, into a cold bowl and cover with permanent paper. This is necessary so that a film does not form when cooling.
You can use ice to cool the container before pouring the mixture into it. The resulting cream can be whipped to make it more airy. In this case, you can add 50 g of butter, but the result will be good without using it.
The resulting cream can be used both as a filling and as a coating for cakes.

Chocolate cake with homemade eclairs and chocolate icing

In addition to cakes, you can also prepare larger desserts. An excellent solution for any holiday would be a homemade chocolate cake with homemade eclairs. You need to prepare the pudding separately for it.

In a deep container, mix 3 tbsp. spoons of sugar with 2 eggs, 1 yolk, 2 tbsp. spoons of starch and a pinch of salt. Add 0.5 cups of milk to the resulting dry mixture.
Pour 3 cups of milk into a saucepan and add 2 tbsp. spoons of sugar. Stir the milk until it boils.
Pour the boiled mixture into the prepared mass and stir constantly. The resulting homogeneous mixture should be poured into a saucepan and cooked over low heat for 5 minutes, stirring.
Add 2 teaspoons of vanillin and 2 tbsp to the thickened mass. spoons of butter. The resulting pudding should be left in the refrigerator for 2 hours.
Next, you need to take a deep cake tin and place a layer of crispy cookies on the bottom lined with paper. Spread the pudding on it with a spatula. You need to lay out the entire mold in these layers so that the top is made up of cookies.
The icing for the cake is prepared in a water bath: melt 200 g of dark chocolate and mix with 2 tbsp. spoons of butter.
The resulting glaze is coated on all sides of the cake and placed in the refrigerator for 12 hours to soak thoroughly.

You can also learn how to prepare eclairs with chocolate glaze and custard filling by watching detailed videos on the Internet:

Although eclairs, known since childhood as custard cakes, are available in every store, many housewives prefer to cook them themselves. After all, this is the only way to make a delicacy with your favorite filling, decorate with chocolate or sugar icing, sprinkle with coconut or fresh berries. This dessert causes gastronomic delight even among those who are indifferent to sweets.

Making glaze for eclairs is simple. If you've mastered making choux pastry, this process will seem fairly easy. There are several variations of the recipes. Let's look at the most common ones - chocolate made from cocoa and bars.

Ingredients

To prepare chocolate glaze from cocoa powder you will need:

1 cup sour cream (preferably 20-25% fat);
4 tbsp. butter (choose fresh, not frozen);
8 tbsp. granulated sugar or powdered sugar;
6 tbsp. cocoa powder (preferably dark brown).

Chocolate icing for eclairs can be made from a chocolate bar. In this case, buy chocolate without nuts, raisins and other additives. The best choice is black bitter.

You will need:

1 chocolate bar;
1/3 cup cream (the higher the fat content, the better);
2 tbsp. butter;
2 tbsp. powdered sugar (you can add a little more).

Cooking steps

To prepare chocolate glaze for eclairs according to the first recipe, you will need a metal saucepan with a thick bottom (so that the mass does not stick during the boiling process).

If you are preparing cocoa glaze, the sequence of actions is as follows:

Mix sugar (or powder) and cocoa powder until smooth.
Place sour cream in a saucepan, add dry ingredients and stir. Place on low heat and constantly stir the contents of the container.
When the mixture boils (bubbles appear), remove from heat, add butter and stir vigorously.

When the icing has cooled a little, you can decorate the custard cakes using a teaspoon or a pastry syringe.

If you are preparing glaze from a chocolate bar, you need to proceed like this:

Make a water bath using two different sized saucepans. One of them should rest with its handles against the sides of the second container. Pour 3 cups water into a large saucepan and place over medium heat. Break the chocolate into a smaller one, add 1-2 tbsp. cream. Insert this container into a large saucepan when the water begins to boil. Stir the chocolate as it melts.
In a separate ladle, heat the cream to about 80°C, dissolve the powdered sugar in it. Pour this mixture into the chocolate and mix thoroughly. Remove the water bath from the heat.
Add butter to the glaze and stir.

Now you can decorate the custard cakes. Eclairs with glaze will be tastier and more appetizing if you put them in the refrigerator and serve chilled.

Enjoy your tea!

The most delicious eclairs, these captivating tubes of choux pastry with your favorite sweet fillings, become even better if you cover them with glaze.

Glaze for eclairs: basic principles of preparation

In general, glaze for eclairs is not particularly different from glaze for other baked goods; many recipes are equally suitable for sophisticated French cakes and muffins with buns.

But it also has its own characteristics.

For example, it should spread minimally.

All glazes for eclairs contain sugar, preferably in powdered form - for better dissolution, and unless otherwise stated, it should not be replaced with granulated sugar.

Custard protein glaze

Ingredients

A glass of sugar;

4 egg whites;

Lemon juice to taste.

Preparation

Place the saucepan with the whites in a water bath;

Add sugar, stirring continuously with a whisk, and start whisking;

After five minutes, remove the dishes from the stove and, pouring in a little lemon juice, continue whisking the glaze for a few more minutes;

Cover the eclairs with glaze, which, after hardening, will become shiny and brittle, very reminiscent of gingerbread glaze.

Coffee glaze

Ingredients

A glass of powdered sugar;

3-4 tablespoons of strong natural coffee;

A tablespoon of butter.

Preparation

Pour the coffee into a saucepan and place on the stove over low heat;

Gradually add powdered sugar, stirring until dissolved, and immediately after that, bring to a boil and immediately set aside;

After cooling the sweetened coffee to room temperature, mix it thoroughly with soft butter and, if desired, immediately apply the glaze to the eclairs.

Chocolate glaze with sour cream

Ingredients

A glass of sour cream;

4 tablespoons butter;

7-9 tablespoons of sugar;

6 tablespoons cocoa powder.

Preparation

Mix sugar and cocoa;

Place the sour cream in a small saucepan and place on a medium-heated stove;

Add sugar to sour cream, add cocoa and, stirring, wait until the mass comes to a boil, but have time to remove from heat;

While it is still hot, add all the spoons of butter and mix everything well;

Brush the glaze over the eclairs.

Berry-fruit glaze

Ingredients

A glass of berry or fruit puree;

A glass of sugar;

4 teaspoons of invert syrup;

Three-quarters cup water for glaze;

One quarter glass of water for gelatin;

8 g citrus pectin;

8 g gelatin powder.

Preparation

Start by preparing a puree, for which bright fruits or berries are suitable - raspberries, cranberries, lingonberries, strawberries, currants, blueberries, blackberries, apricots, cherries;

Wash fresh berries or fruits, remove branches, stalks/leaves, thaw frozen ones;

Rub the main ingredient through a sieve several times until you obtain a thick juice and puree;

Place the saucepan with the juice on the stove and, turning up the heat (but not to a boil), pour in water and syrup;

Mix pectin with sugar and add little by little, stirring continuously, to the juice;

Now, turn up the heat on the stove, bring the contents of the saucepan to a boil and literally after a minute, reduce the heat to medium;

Add gelatin there and stir thoroughly until it is completely dissolved;

Cool the glaze and use a brush to apply it to the eclairs, which you immediately send to the refrigerator to cool.

Chocolate glaze

Ingredients

A bar of natural milk or dark chocolate;

A third of a glass of cream;

2 tablespoons butter;

2 tablespoons of powdered sugar.

Preparation

Break the chocolate and place it in a water bath to melt;

In a separate saucepan, heat the cream almost to a boil and dissolve the powdered sugar in it;

Pour the cream into the melted chocolate, stir and remove from heat;

Add butter, warmed until soft, and mix into a homogeneous mass, which can be used to decorate eclairs and serve them, preferably chilled.

Citrus glaze

Ingredients

A glass of powdered sugar;

2-4 tablespoons of freshly squeezed orange, lemon, lime or grapefruit juice.

Preparation

Using a whisk, slowly stir the gradually added powdered sugar into the fruit juice until you are happy with its consistency.

This glaze for eclairs is not particularly bright, but very tasty, slightly moistly permeating the choux pastry crust with a fruity flavor and aroma. You can also add a little finely grated zest to taste.

Creamy glaze

Ingredients

2 cups powdered sugar;

Half a teaspoon of vanilla;

A pinch of salt;

A glass of thicker cream;

3 tablespoons butter.

Preparation

Place the saucepan with the cream on the stove over medium heat;

Add sugar, stirring every now and then;

Add vanilla and salt;

Place pieces of butter and, most importantly, do not overheat! It should not melt into a liquid, but should be mixed into the uniform texture of the glaze;

Pumpkin frosting

Ingredients

A glass of powdered sugar;

3 tablespoons butter;

5-8 tablespoons of cream;

A teaspoon of honey;

A teaspoon of vanilla extract;

Half a teaspoon of cinnamon;

3-4 tablespoons of pumpkin puree;

4 g powdered gelatin;

20 ml water for gelatin.

Preparation

Bake pieces of ripe and sweet pumpkin (the flesh will probably be bright orange) in the oven and puree using a blender or rubbing through a sieve;

Soak gelatin in cold water;

Pour the cream into a saucepan on a hot stove, add butter, pumpkin puree and mix everything into a homogeneous mass;

Add cinnamon, honey and vanilla extract and stir again;

Continuing to stir, gradually add powdered sugar;

On another stove, dissolve gelatin until liquid, heating;

Increase the heat under the saucepan with the pumpkin and pour in the gelatin, stir everything one last time and remove from the heat;

Cover the eclairs thickly with the slightly cooled glaze.

Yolk glaze

Ingredients

Half a glass of sugar;

Half a cup of powdered sugar;

2 egg yolks;

15-20 ml of water.

Preparation

Grind the yolks with powdered sugar, beat until fluffy white mass;

Place a saucepan with water on the stove, add sugar and, without allowing it to burn, cook a thick syrup stretching with sweet threads;

Remove the saucepan from the heat, cool the syrup so that it is warm, and carefully add the yolks into it, mix thoroughly and immediately cover the eclairs with a quickly hardening glaze.

Rum glaze

Ingredients

A glass of powdered sugar;

3-4 tablespoons of rum;

20 ml water.

Preparation

Add hot (just boiled) water to the rum and immediately begin adding powdered sugar, thoroughly rubbing the ingredients into a homogeneous, dense glaze.

Like custard, this glaze for eclairs should be used without delay, ahead of its hardening.

Cream cheese frosting

Ingredients

400 g Philadelphia cream cheese (or similar);

Half a stick of butter;

2 cups powdered sugar;

A teaspoon of vanillin or vanilla extract.

Preparation

An hour or two before making the frosting, remove the cheese and butter from the refrigerator to warm to room temperature;

Beat butter and cheese with a mixer for several minutes at low speed;

Add vanilla;

Add powdered sugar in small portions, continuing to beat;

When the mass becomes fluffy and homogeneous, put it in the refrigerator for an hour, and then start decorating the eclairs.

This creamy glaze for eclairs perfectly combines sweetness and cheesy creamy sourness, and we recommend choosing it for custard cakes with berry and/or curd fillings.

Caramel glaze

Ingredients

Half a glass of cane sugar;

A glass of powdered sugar;

A teaspoon of vanilla;

3-4 tablespoons of heavy cream;

2-3 tablespoons of butter.

For this candy glaze, it is preferable to choose muscovado (Barbados) cane sugar, which, due to its high molasses content, has a rich taste and aroma.

Preparation

Place the butter in a saucepan or sauté pan and melt over medium heat;

Pour the cream into the completely melted butter, add cane sugar and after dissolving it, stirring, cook everything over low heat for a couple of minutes;

Remove the dishes from the stove, add half a glass of powdered sugar and immediately begin to beat the mixture until it cools;

Add vanilla and the remaining powdered sugar to the barely warm mass and beat everything well again, after which you can cover the eclairs with candy-flavored glaze.

Glaze for eclairs: secrets and tricks

1. Some cold-made glazes (such as citrus glazes) set quickly, so they need to be applied quickly. But this does not apply to cream cheese frosting, for example.

2. Glazes for eclairs prepared hot must be cooled before covering the eclairs; they, in comparison with the first ones, are not as hard, closer to thick cream or fondant.

3. Mirror-shiny, translucent glaze made from berries or fruits, most often used to cover the surface of cakes and pastries, but it is also very good on eclairs, the main thing is not to make it too liquid, otherwise, before it hardens, almost all of it will drain from the eclair.

Also, to prevent it from “running away,” you shouldn’t be greedy and apply it on the cake in a thick layer.

4. It is interesting that if the recipe for glaze for eclairs contains pectin, then choose a product of the NH (citrus) variety, which, unlike the pectin used for marmalade, is known for its heat reversibility property, when when heated it becomes liquid and when cooled it hardens. And pectin is always added to other hot products in a mixture with sugar, the crystals of which prevent the pectin from sticking together into lumps, with the loss of gelling properties.

5. Glazes with dyes, flavorings and aromas are common, but for fans of natural things there are worthy alternatives. For example, you can tint the glaze for eclairs using juice from beets, spinach or red cabbage, and turmeric seasoning.

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