Eclairs with condensed milk: a classic step-by-step recipe with photos at home

Tender and incredibly delicious eclairs with condensed milk – this is a taste from childhood, because it was this simple and easy-to-make recipe that was written down in the notebooks of our mothers and grandmothers.

Nutritional value per serving

522 kcal

Proteins: 6.4 g
Fats: 36.7 g
Carbohydrates: 40.1 g

*Nutritional value is calculated per 100g of ingredients

Total time: 1 hour 20 minutes
Time in the kitchen: 50 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 12

Eclairs are a popular dessert of French cuisine. It is believed that the first sweet pastry was created in the 19th century by a chef named Marie-Antoine Carême, although the history of choux pastry dates back to the 16th century.

Today, there are over 50 different eclair recipes, as well as their mini versions – profiteroles. Among the most popular fillings:

classic custard;
butter cream;
cream cheese based on cottage cheese with cream;
creams based on whipped egg whites;
cream based on regular or boiled condensed milk.

Exists more than 10 types of cream for eclairs.

Today we'll tell you how to quickly and easily make delicious chocolate-covered eclairs (with boiled condensed milk) at home. We'll also describe each step of the preparation and show you in photos what the dough and cream should look like at each stage.

A simple recipe for homemade eclairs with condensed milk

Eclairs with condensed milk – a detailed step-by-step recipe with photos

Ingredients

Servings

Ingredients for the dough:

Egg C1

3 pcs
Flour

120 G
Butter

80 G
Water

160 ml
Salt

0.25 tsp
Sugar

1 tsp

Ingredients for the cream:

Cream 33%

350 G
Boiled condensed milk

200 G

Ingredients for the glaze:

Chocolate

60 G
Cream 33%

60 G

Preparation

Step 1

Stage 1 – prepare the choux pastry.

Pour 160 ml of water into a saucepan, add 80 grams of butter (temperature does not matter), a quarter teaspoon of salt and 1 teaspoon of sugar.

Step 2

Place a saucepan with water and oil over medium heat and bring the mixture to a boil.

Step 3

As soon as the mixture boils, remove it from the heat and immediately add 120 grams of flour, kneading the dough. Knead until the dough is smooth, with no dry flour spots.

Step 4

Place the pan back on the heat and "dry out the dough." Heat for 10-15 seconds, until a characteristic floury coating forms on the bottom of the pan.

Step 5

Place the dough in a deep bowl, cover with cling film and let cool almost to room temperature.

Step 6

Mix 3 egg whites and yolks until smooth (the eggs should not be cold, but at room temperature).

The recipe calls for 3 eggs, but your dough may require fewer. It all depends on the consistency and dryness of the dough. Add the eggs gradually, monitoring the consistency of the dough.

Step 7

Add eggs to the dough until it reaches a soft, uniform consistency.

At first, when you add the liquid egg, the thick dough will separate. But as you knead it, it will become smooth again.

Step 8

The finished dough for eclairs should be soft, but not runny, but thick, slowly sliding off the spatula.

Step 9

Transfer the dough into a pastry bag with a C10 tip.

Step 10

Step 2 – bake the eclairs.

Line a baking sheet with parchment paper or a silicone mat and pipe strips of dough. You can trim the edges with regular scissors.

Step 11

Bake the eclairs in the oven at 190℃ for approximately 30-35 minutes.

Step 12

Remove the finished eclairs from the oven and let them cool thoroughly while we make the cream with boiled condensed milk.

Step 13

Step 3 – prepare the cream.

As a preliminary step, you need to boil condensed milk. To do this, boil a sealed tin of condensed milk for 2-3 hours. The result will be a brown mass with a rich caramel flavor.

In Moscow and other Russian cities, you can also buy ready-made boiled condensed milk, but it's important to choose a high-quality product that contains only natural milk and sugar.

Step 14

Condensed milk cream is made with heavy cream. The classic recipe calls for special heavy whipping cream (at least 33% or as specifically labeled on the package).

We begin preparing the cream by whipping the cream.

Step 15

Once the cream has become thick enough, you need to gradually add 200 grams of boiled condensed milk, continuing to beat the mixture with a mixer.

Important! The cream and condensed milk must be at roughly the same temperature, otherwise the custard will separate.

Step 16

It's important not to overwhip the cream. Once a clear pattern appears on the surface of the cream from the beaters, finish whipping.

Step 17

Step 4 – decorate the eclairs with condensed milk.

Using a wooden skewer, make two holes in the top of the eclair.

Step 18

Transfer the cream into a pastry bag and fill each cake through the prepared holes.

Step 19

Place 60 grams of cream and 60 grams of chocolate in a bowl, heat in the microwave (or in a water bath) and mix until smooth.

Step 20

Cover the eclairs with condensed milk with chocolate glaze.

Step 21

You can also sprinkle the cakes with nuts and sesame seeds. It will be delicious, but keep in mind that the nuts will increase the already significant calorie content of the dish.

Also watch the video recipe, which explains in detail how to make eclairs with condensed milk at home.