Choux pastry according to GOST. eclairs with buttercream and chocolate fondant

The older generation perfectly remembers the variety of confectionery products in Soviet cuisine. Then everything was done according to GOST and had a wonderful taste. Custard in eclairs and profiteroles from choux pastry - this paradisaic delight For taste buds. There was no Bounty nearby. And cake baskets, in which protein custard stood in a beautiful curl, and a small hat was placed on top. If you look at the current baskets, then this is something flat with one incomprehensible berry in the middle and does not even smell of cream.

One feels like exclaiming: "Gentlemen - return the old GOSTs and our Soviet sweets for the new generation"

Of course, no one will do this, so you should learn how to cook milk-based custard yourself and thereby leave expensive pastry shops without customers. But our children and the rest of the household will feast on delicious pastries from fresh produce.

Variety of custards

If we consider all kinds of recipes custard, then most of them are made from milk, either regular or condensed milk is present. Therefore, it is worth looking at different creams and choose the most suitable for yourself, as well as for specific baking. For example, for eclairs, profiteroles and lubrication of cakes, the GOST recipe is well suited, since it is quite liquid and fills the interior of small cakes well. What other milk creams are there that need to be boiled:

• Custard - Soviet GOST;
• French on egg yolks;
• Chocolate custard;
• Citrus custard;

All these types can be made on the basis of regular milk with the addition of a number of ingredients. Let's try to show all the recipes with step by step execution and tell for which baking each cream is best suited.

Well, in the Soviet Union everything is in grams, moreover, quite accurate. To get started, you will need a food scale with a cup and a teaspoon to remove extra grams. What you need to make custard:

• Sugar - 193 gr.
• vanilla powder or vanilla sugar- 0.2 gr.
• Flour premium(sifted) - 45 gr.
• Chicken eggs - 75 gr.
• Milk - 372 gr.
• Butter - 13 gr.

If the main ingredients are more or less clear, then how to measure 0.2 gr. vanilla powder and 75 gr. eggs?

But it is worth starting the production of cream from milk according to the standards established by the Ministry of Industry. What many did not know and for this reason did not receive right cream- this is that the flour had to be heated in the oven at 110 degrees for 45-50 minutes. In this case, she will light fragrance nuts. Next, cool down room temperature.

It is important to know!

According to the Ministry of Health, diets, exercise, pills and liposuction are the main methods today. fight against overweight , however, judging by the fact that the number fat people continues to grow, none of them is truly massive and effective. Everything changed when "Bee Slim" appeared, drops for burning fat.

Says, doctor of the highest medical category, nutritionist, Sauta Leonid Alexandrovich..

While the flour is cooling, beat chicken eggs to a homogeneous mass. Do not be too zealous and turn the egg mass into lush foam. Carefully add the flour to the eggs and beat in the same way until smooth. Lumps must be completely broken.

Add all the sugar to the milk and put on the stove. Necessary this mixture bring to a boil, but do not boil and immediately pour into the mixture of flour and eggs.

Next, put the whole mixture on water bath and boil for about 10 minutes, then remove from heat, add butter and vanilla and beat well with a mixer. From the above ingredients, only half a kilo of cream is obtained, so if you need more, calculate in proportion.

The cream turns out to be somewhat soft, and it will not work to decorate the cake, so it is only suitable for spreading cakes or filling buns and other sweets with cream inside.

French on egg yolks.

This type of cream is no different from the previous one either in appearance or in density. Its use is also only for lubrication of cakes. Some more convenient recipe, since it does not have measures as accurate as in GOST, but it is prepared in exactly the same way. The only difference from Soviet recipe is the use of one egg yolks. The ingredients for this sweet are:

• Egg yolk - 3 pieces;
• Flour - 50 gr.;
• Butter natural - 10 gr.;
• Sugar - 75 gr;
• Milk - 500 ml;
• Vanillin or extract - 1 tablespoon.

Chocolate custard

This cake topping is thicker than the others, so you can use it to decorate the top layer and make some designs with a piping bag. For beauty, you can sprinkle white grated chocolate or marzipan beads decorations. Rum is used in the standard recipe, but it can be replaced with cognac.

For cooking chocolate coating for the cake you will need:

• 3 eggs;
• 2 glasses of milk;
• 150 gr. granulated sugar;
• 2 tbsp flour;
• 3 tbsp cocoa;
• 1 tsp Roma.

Again, we start with the most pleasant - the separation of the yolks from the proteins. Beat the yolks, add cocoa and rum (cognac) and beat a little more. Mix a glass of milk with flour and mix very well. If lumps remain, it is better to pass this mixture through a fine strainer. We combine the two masses, or rather, pour the milk with flour into the eggs. Everything must be mixed thoroughly. A glass of milk should be heated, but not brought to a boil, but only increase the temperature of the liquid. In a very thin stream, pour the milk into the mass that was previously obtained, and constantly mix with a spoon or mixer. Then, in a water bath, cook the mass over a fire of 100 degrees and wait for thickening. When the cream is thick enough, remove it from the bath and set to cool. At this time, the remaining proteins should be beaten with a mixer until strong. white foam. Enter protein mass into the cooled cream and mix with a spoon. Next, put the mass into pastry bag and decorate homemade confectionery.

citrus custard

For lovers of citric or orange acid, this cake coating is ideal, as it has the necessary sourness and can be used instead of butter in the morning sweet sandwich. The joyful color of this cream is suitable for any cakes and pastries, but it is better to coat the cakes inside with them, and make Orchard under the jelly For the cream you will need very few products:

• 3 lemons or 2 oranges;
• 170 gr. Sahara;
• 30 gr butter (high quality);
• 3 eggs.

Grate on fine grater citrus zest, and squeeze the juice and mix with sugar. We pour the zest there. Mix everything thoroughly and add the eggs. Mix again until smooth and leave for 30 minutes at room temperature. This is necessary so that the mixture is saturated with the taste of the zest, since in the future it must be filtered to remove pieces of the zest. Add finely chopped oil to the filtered mixture and put on low heat. Like any of the above creams - this one must be stirred constantly while it is on the stove. After 10-15 minutes, thickening will occur and must be removed from the stove. We leave to cool at room temperature and only after that we apply it on the cake layers.

Make delicious lemon curd not too difficult, but it will taste very good with your favorite bun or as a layer between cakes.

Any custard, when properly prepared, will not take much time and effort. Most cakes are impregnated with just such a cream, and it is best suited to classic biscuit. Since this test requires enough good impregnation so that the cake is not dry and lifeless.

Since it is rarely possible to apply any decorations to this coating, it is better to use it only as a fondant between the cakes. It is soft enough and does not fit under tight-fitting mastic. In this case, two creams are used. More dense - oily on the top cake and sides, and lighter in the middle of the cake. All recipes are given with the expectation of obtaining 0.5 kg of cream, which is enough for a standard small home cake if a larger volume is needed, then the ingredients must be increased in proportion to the desired volume.

Video instructions for making cream

These cakes, perhaps, can only be compared in terms of popularity with "Kyiv Cake". It was them that most girls learned to do in labor lessons. Custards prepared according to this recipe are perfect. The basis for them is all the same choux pastry, only you need to cook it very carefully and carefully - in no case should it spread during jigging.

So, here's what we need for 20 cakes.

Ingredients:

For test:

• 200 g flour;
• 100 g of oil;
• 180 g of water;
• a pinch of salt;
• 300 g eggs (5 large pieces).

Notice the eggs. Their weight must be calculated quite accurately. Average weight eggs - 65 - 75g, and the shell is 10%. So proceed from this.

For cream:

• 320 g butter;
• 275 g sugar;
• 1 egg;
• 185 g of milk;
• vanilla sugar 1 sachet, grind into powder;
• 1 tbsp cognac;
• 17 g cocoa powder;
• 500 g of lipstick (you need less, but it will be easier to glaze);
• 1 tsp cocoa with a slide.

Place butter in a saucepan, cover with water, put a pinch of salt and bring to a boil.

Pour the sifted flour (200g) and mix thoroughly.

It is necessary that the flour is boiled, and the dough sticks together into a lump. Attention! The flour should be well brewed, so stir the dough on the stove, do not remove from heat.

Transfer the dough to a separate bowl and let cool to about 60C.

Whisk the eggs in a separate bowl.

Slowly add the beaten eggs to the batter, mixing with a mixer or spatula.

This is how it should turn out.

Now put it on a baking sheet. To do this, put it in a bag and cut off the corner so that the hole diameter is 18 mm. Mark the baking paper with a pencil. the length of the deposited stick is 12 cm. Any inaccuracy can be corrected with a wet finger.

Bake for 10 minutes at 220C, and then another 25 minutes at 180C.

Let's make the cream. Put the butter in a bowl, add vanilla sugar, ground into powder and leave for a couple of hours. Mix milk and egg in a saucepan, strain.

Add sugar and simmer until boiling.

Boil for a few minutes to thicken the syrup properly.

Pour into small dishes and chill. Beat the butter with a mixer, then add the syrup, cooled to room temperature.

At the end add cognac. Ready cream divide into two parts. Add cocoa to one half and beat.

Fill cooled eclairs with cream, cutting them lengthwise. 10 pieces regular, 10 - chocolate.

Place in refrigerator. Warm up the lipstick to 55C, if it is thick, you can add a little water. Carefully prick each cake with a fork and dip in fondant.

When half of the cakes are done, heat the remaining fondant and pour in 1 tsp. with a heap of cocoa. If it's too thick, just add a tablespoon of water. The consistency of the fondant should be like liquid sour cream.

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 guess, that the result will surpass all your expectations!

The main rules for preparing dough for eclairs

Correct eclairs are prepared 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, which 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 pcs. (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:

1. In a saucepan, bring the mixture of chopped butter, water and salt;
2. Sift the flour carefully. It is desirable a couple of times so that the pastries turn out to be airy and lush;
3. Pour the flour into the pan and mix thoroughly with a spoon or culinary spatula;
4. The dough will begin to brew and stick together in one lump. Let it brew well, continuing to stir quickly right on the burner;
5. Transfer to a bowl and let cool;
6. Beat eggs in a separate bowl;
7. Add them gradually to the dough, gently kneading it with a spatula or using a mixer;
8. Line a baking sheet with cooking paper;
9. 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);
10. Bake in a preheated oven, first 10 minutes at 220°C, then another 25 minutes at 180°C;
11. 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:

1. Mix flour with salt, fold it into a slide and make a recess in the middle;
2. Pour boiling water and vegetable oil into the center of the deepening;
3. Mix the dough slightly and leave to cool until warm;
4. Now you can knead it with your hands until uniform consistency, it will take about 10 minutes;
5. Let the dough rest for 25 minutes;
6. Knead lightly again for a couple of minutes;
7. All, 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:

1. Boil the milk and pour the sifted flour into it;
2. Beat the resulting mixture with a mixer until a homogeneous consistency;
3. Melt butter;
4. Dissolve dry yeast in warm water and mix them with sugar, add to the custard mass;
5. Beat the eggs thoroughly until a dense foam forms;
6. Eggs should be poured in a little bit to the main dough, constantly stirring;
7. Salt, add oil and mix again until a viscous state of fatty sour cream;
8. 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.

Eat little trick 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, 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 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:

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

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:

1. Mix low-fat cottage cheese with granulated sugar by hand with a fork or spoon, and then beat with a mixer or blender;
2. Pour in vanilla sugar and pour in the cream, beat thoroughly again;
3. 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:

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

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

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

Custard in cooking is one of the most sought after. It is used not only for making cakes, but also for filling them with all kinds of pies, buns, cakes, profiteroles, homemade cheesecakes. and even served in portions as an independent dessert.

We offer you some of the most popular recipes:

Choose for yourself the most optimal both in preparation and in taste.

Classic custard according to GOST

The classic custard is gelatinous, homogeneous, pale yellow in color. Due to the fact that it does not hold its shape, it is used, as a rule, only for greasing cakes and as a filling. The shelf life of custard according to GOST is no more than 6 hours from the moment of preparation, therefore it is recommended to use it immediately for its intended purpose.

Ingredients:

Sugar-sand - 193 gr.
Vanilla powder - 0.2 gr.
Flour (highest grade) - 45 gr.
Chicken eggs - 75 gr.
Milk - 372 gr.
Butter - 13 gr.

Method for preparing custard according to GOST

1. Flour should be well heated at a temperature of 110 degrees for 45-50 minutes. She will then get nice smell roasted walnut. Let the flour cool.

2. Beat the eggs with a blender. Without fanaticism. You should have a smooth egg mixture.

3. Enter the flour into the eggs and mix until the lumps disappear in the mass.

4. Combine milk with sugar and bring to a boil, then immediately add in a thin stream into the beaten egg mass.

5. Boil the mixture in a water bath at a temperature of 100 degrees for about 10 minutes. The cream should thicken during this time.

6. Remove from heat and start whisking again, combining with butter and vanilla powder.

Exit finished product- 0.5 kilograms, just for one small cake. 

French custard on egg yolks

It differs from the classic custard in that instead of the egg mass, only yolks are used in the recipe. Thereby cream mass turns out softer and lighter.

Ingredients:

Granulated sugar - 75 gr.
Whole milk - 0.5 liters
Egg yolk - 3 pieces
Flour - 50 gr.
Oil -10 gr.
Vanilla - 1 small pod or 1 tablespoon vanilla extract

Cream recipe step by step

1. Rub the yolks with sugar until light yellow.

2. Add flour and milk.

3. Place a homogeneous mass in a water bath.

4. Drop the vanilla pod.

5. Bring to a boil and simmer over low heat. Wait until the mass thickens.

6. After removing from heat, remove vanilla pod and stir in the cream small piece butter.

7. After cooling, the French custard on the yolks is ready.

Chocolate custard step by step

This cream turns out like thick chocolate, only more tender and fluffy in its consistency.

Products:

Egg - 3 pieces
Milk - 2 cups
Sugar - an incomplete glass
Flour - 2 tablespoons
Cocoa - 3 tablespoons
Rum - 1 teaspoon.

Making chocolate custard

1. Separate the whites from the yolks.

2. Rub the yolks with sugar, rum and cocoa.

3. Mix half of the milk with flour. Make sure there are no lumps. Strain the mixture if necessary.

4. Combine the milky floury mass with chocolate.

5. Warm up the rest of the milk and pour it hot in a thin stream into the general cream mixture, while stirring vigorously.

6. On low heat, bring the mass to a boil, then boil for about 10 minutes until it thickens.

7. After removing from the heat, cool and gradually add the whites whipped into a strong foam.

8. chocolate cream ready for use.

Lemon custard (orange) curd

This popular citrus custard is also called "kurd". Has bright yellow or Orange color, And unique taste. Magnificent not only confectionery but also on ordinary sandwiches. For those who don't particularly like lemon sour, we offer to opt for oranges. Be sure to try! This recipe- the simplest and you can not be afraid that the eggs in it will curl up during cooking. So, we tell you the secrets of making lemon custard step by step.

Ingredients:

Lemon - 3 pieces
Granulated sugar- half glass
Chicken eggs - 3 pieces
Butter - 30 gr.

Step by step recipe

1. Mix the zest from 2 lemons, grated on a fine grater, with sugar.

2. Add the juice of all 3 lemons.

3. Stir in the eggs and leave the mixture to infuse for about half an hour.

4. Then strain through a fine sieve. The mass should be homogeneous, so the zest and undermixed eggs should not float in it.

5. Toss the butter chunks into the lemon mixture.

6. Put to boil over low heat, stirring constantly.

7. After about 5-10 minutes, the lemon curd will thicken. So, it's time to remove it from the burner and cool.

If you are not going to use the curd immediately, pour into a container, close the lid and put it in the cold. The next day, for breakfast, you will receive a delicious lemon cream.

Baked cream custard

And finally unusual recipe- baked custard step by step. The trick is that it is brewed directly during baking.

Ingredients

Cream - 200 gr. (fat content 10%, 20% or 33% - you decide, the fatter, the tastier)
Cane sugar - 50 gr.
Chicken egg - 2 pieces
Vanilla extract - 0.5 teaspoon
Cinnamon powder - 0.5 teaspoon

Baking cream custard

1. Beat eggs and sugar until smooth.

2. Pour in the warmed cream and vanilla extract.

3. Transfer the mass to portion molds (or to the finished sand cake).

4. Set the forms in a baking sheet with water.

5. Sprinkle the creamy top with cinnamon.

6. Bake for 35-40 minutes at 160 degrees.

7. After removing from the oven, let the cream cool down.

Did you like popular recipes? In this case, we recommend that you look at the article "Original" custard at home. you will not remain indifferent!