Eclairs with orange cream

Very delicate, fragrant eclairs.
Orange cream goes well with light, airy dough. It must be prepared in advance, the cream must be kept in the refrigerator.
You can use lemon juice instead of orange juice..
Here are some tips for baking eclairs: eclairs
From the specified amount of ingredients, 15-17 pieces are obtained.

  • 250 ml water
  • 100 g butter
  • 4-5 eggs
  • 180 g flour
  • ½ tsp salt


  • 1-2 oranges
  • 130-150 g sugar
  • 3 yolks
  • 50 g butter
  • 10 g cornstarch (or 5 g potato)


Wash oranges.
Peel off.

Squeeze the juice (we need 200 ml).

Mix zest and sugar.
Let stand for 30 minutes.

Add juice.

Add yolks.



Pour into a saucepan.

Add oil and starch.

Cook, stirring, until thickened (I cooked for about 5 minutes).
Cool down.
Refrigerate for 5-6 hours (better overnight).

Cooking eclairs.
Bring the water to a boil.

Add oil and salt.

Pour flour into boiling water.
Mix well.
Boil for 2 minutes.

Cool the mass a little.
Add one egg.

Mix well.

Add second egg.

Mix well.

Add all the eggs this way.

Cover the baking sheet with baking paper (or grease with oil).
With a spoon or using a pastry bag with an attachment (I used an open star attachment), lay out the dough in the form of tubes 11-12 cm long.

Put in an oven preheated to 180 degrees.
Bake for 10 minutes.
Reduce the temperature to 150 degrees.
Bake until golden brown (about 10-15 minutes).

Fill the finished cakes with cream using a pastry syringe.

Decorate to taste.
I poured sugar icing and decorated with pastry sprinkles.

Enjoy your meal!

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