Cream of whipped cream for eclairs recipe. Cream for eclairs - the best options for a delicious filling of your favorite dessert. Invitation to discussion and possible improvements

Cream for eclairs is that component of dessert, without which even the most delicious dough will remain only a fresh shell. It depends on the filler how sweet, tender and fragrant the cake will be. At the same time, in the correct eclair, there should be as much cream as possible, and only a thin layer of dough. So you should pay special attention to the choice desired recipe, and even better - try everything at once to decide which one you like best.

Cream for eclairs should be tender and airy, not too sweet and interesting in taste. This can be achieved in several ways. Many chefs prefer to brew the cream, that is, cook with the addition of boiling water or hot milk, while others simply beat the ingredients thoroughly with a mixer, getting a lush and no less tasty mass.

The basis of cream for eclairs can be cream, milk, sour cream, eggs, butter, cottage cheese, condensed milk, etc. Additional ingredients are used for taste, such as sugar, powdered sugar, vanilla, chocolate, cocoa, fruit syrups, etc.

Usually cream for eclairs is prepared quite quickly, but during the entire cooking process, the cook will have to constantly pay attention to this dish. It is enough to lose sight of the cream for a while, and it may never reach the desired consistency. Despite such difficulties, caring housewives do not stop preparing eclairs with various fillings, because it is difficult to imagine a more delicate and sophisticated dessert that can be made in the home kitchen.

Choux pastry and custard in the hands of a skilled housewife turn into a real cooking masterpiece, which will compete with any other dessert. For the sake of such a treat, you will have to spend a lot of time in the kitchen, but the result will justify all the efforts made. Novice cooks need to strictly adhere to the recipe at every stage of the preparation of eclairs. Starch, if necessary, can be replaced with the same amount of flour. White and milk chocolate used for decoration, it is not necessary to add them.

Ingredients:

• 150 g flour;
• 150 g butter;
• 625 ml of milk;
• 200 g of sugar;
• 7 eggs;
• 125 ml of water;
• 1 pinch of salt;
• 3 art. l. starch;
• 1 tsp vanilla sugar;
• 150 g milk chocolate;
• 50 g white chocolate.

Cooking method:

1. Pour 500 ml of milk into a saucepan, add vanilla sugar to it.
2. Pour about 90 g of sugar into the same bowl, boil the milk.
3. Set the bowl of milk aside for 20 minutes.
4. In a separate bowl, mix another 90 g of sugar and starch.
5. Separate the yolks from the whites of three eggs and add the yolks to the sugar and starch.
6. Mix everything until smooth, and bring the milk back to a boil.
7. Pour a third of the hot milk into the mixture of sugar and eggs and mix quickly.
8. Gradually add the rest of the milk, without stopping stirring the cream.
9. When the mass becomes homogeneous, pour it into a saucepan and bring to a boil.
10. Constantly stirring the contents of the saucepan, boil for 2-3 minutes.
11. Add 50 g of butter to the hot cream and mix everything well again.
12. Cover the cream with cling film and leave in the refrigerator for 4 hours.
13. Pour the remaining milk and water into a saucepan, add a pinch of salt and sugar to them.
14. Put 100 g of butter in the same saucepan, bring everything to a boil.
15. Intensively stirring the liquid in a saucepan, pour all the flour to it (immediately).
16. Continue to stir the dough with a wooden spatula until it turns into a dense lump.
17. Transfer the dough to a deep bowl and let it cool slightly.
18. Add eggs to warm (but not hot) dough, mix everything until smooth.
19. Line a baking sheet with baking paper and place the dough on it in the form of "flagellums" about 5 cm long.
20. Put the baking sheet in the oven for 20 minutes at 180 degrees.
21. Carefully cut the finished eclairs on the side and remove the dough (crumb) from the inside.
22. Fill cakes with cream instead of crumbs.
23. Melt both types of chocolate in different containers, first cover the eclairs with dark chocolate, and draw patterns on it with white.

Interesting from the network

curd cream significantly different from other fillers for eclairs. It gives the dish a pleasant sourness, it turns out very tender and literally melts in your mouth. It is important to choose products for this dish with a high fat content in order to achieve the desired consistency. Instead of sour cream, heavy cream is often added to this cream, but with this product it will also turn out very tasty. In addition, sour cream, even the fattest one, is much cheaper than cream, which will positively affect the family budget.

Ingredients:

• 200 g of cottage cheese;
• 200 g sour cream;
• 1 glass of powdered sugar;
• 1 tsp vanilla sugar.

Cooking method:

1. Put cottage cheese in a blender bowl and pour in powdered sugar (you can use regular sugar).
2. Beat these ingredients until smooth, then add sour cream and vanilla sugar.
3. Once again, beat the cream well so that it becomes smooth and uniform.

Protein cream is prepared very simply and is ideal for beginner housewives. It does not require any expensive ingredients. You don't need a whole lemon for this recipe - you just need to squeeze 2 tablespoons of juice out of it. This will help whip the whites faster and give the cream a beautiful shade. It is important that the proteins are chilled, only from the refrigerator, otherwise stable peaks will not work.

Ingredients:

1. 1 cup of sugar;
2. 4 eggs;
3. ½ cup of water;
4. 1 pinch of salt;
5. 1 lemon.

Cooking method:

1. Separate the whites, squeeze the juice from the lemon.
2. Add salt to the proteins and beat with a mixer until stable peaks.
3. Pour water into a saucepan, add sugar to it and boil the syrup.
4. Continuing to beat the whites at low speed of the mixer, pour in the syrup to them.
5. Add to cream lemon juice(2 tablespoons), beat the mass for another 10 minutes.

Making cream for eclairs chocolate is very simple - just add a little cocoa powder to it. At the same time, the taste of the dessert will change dramatically, and it is this option that guests may like the most. If desired, you can prepare two creams at once - creamy and chocolate, simply by dividing the ingredients into two parts, and add cocoa to one of them and not to the other. Then you get a variety sweet table without any extra effort.

Ingredients:

• 300 g butter;
• 1 sachet of vanilla sugar;
• 400 g of condensed milk;
• 4 tbsp. l. cocoa powder.

Cooking method:

1. Heat butter until room temperature and beat with a mixer until white.
2. Continuing to beat the butter at low speed, add vanilla sugar and cocoa to it.
3. Beat these ingredients for another 2 minutes, then gradually add condensed milk.
4. Increase the mixer speed, bring the cream until smooth and use for the filling.

Butter cream deservedly considered the most delicate in taste and texture. However, it should be understood that because of the condensed milk, it will be very sweet. If you want to get a neutral taste of the filling, it is better to use a different recipe, but for real sweet teeth, you simply cannot imagine a better filler! Cream must be fat, otherwise the cream will not keep its shape and will simply spread. Condensed milk should not be boiled - only white, liquid.

Ingredients:

• 300 g butter;
• 300 ml cream;
• 1 can of condensed milk.

Cooking method:

1. Soften the butter and mix it with condensed milk in a deep bowl.
2. Beat the cream with a mixer until it becomes completely homogeneous.
3. In a separate bowl, beat the cream well, shift it to the rest of the ingredients.
4. Using a spatula, working from the bottom up, gently mix the cream until smooth.
5. Put the finished cream in the refrigerator for half an hour, then you can add it to the eclairs.

Now you know how to make cream for eclairs according to the recipe with a photo. Bon Appetit!

Cream for eclairs is the main ingredient of everyone's favorite custard cakes. It can be prepared according to unusual recipe, almost completely changing the taste of the usual dessert, or use traditional products. In any case, before preparing the cream for eclairs, read the following cooking notes to get the perfect result:

• If the cream contains butter, it should be soft, at about room temperature. It is better to put it out of the refrigerator in advance. It is absolutely impossible to melt the oil to a liquid state;
• Cream for eclairs needs to be whipped for a long time. At first it will be liquid, but after 10 minutes it will begin to solidify and change color, so do not add any ingredients if the mass does not seem thick enough to you;
• In the main eclair cream recipes (butter, cottage cheese, custard), you can always add additional ingredients to get a new taste. For example, perfect ground coffee, chocolate, fruits or berries, cocoa, cream, etc.;
• Adding starch or sifted flour will help make the custard thicker. The more of these ingredients you add to the cream, the thicker it will be. At the same time, it is better to sift both starch and flour through a strainer;
• To make the cream for eclairs more tender, replace sugar with powdered sugar in recipes.

Recipes for delicious cakes

cream for eclairs

20 minutes

260 kcal

4.67 /5 (3 )

Cakes have been my personal favorite since childhood; chocolate fudge was beyond my powers. Being older and studying the basics of cooking, one of the first to add these cakes to the list of favorite delicacies, of course. Custard is considered a classic cream for eclairs, but these versatile cakes are delicious with any filling.

Butter cream for cakes

One of the best, in my opinion, is cream cake filling. Natural cream gives the filling splendor, light texture and delicate taste.

• Kitchen appliances and utensils: spoon, mixer, bowl, pan.

Required products

For cream eclairs you will need the following products:

Features of product selection

Eclairs with butter cream will be much tastier with the addition of butter, and not with a spread. Although it is more expensive, only oil is needed for a filler with good density.

The filler from the spread during the whipping process can delaminate into components and will have to be thrown away.

How to make cream filling for cakes at home

I heat 300 ml of cream in a small saucepan, stir 130 g of sugar in the hot mass until it dissolves, and leave to cool.

I add 130 grams of butter to the cooled creamy mixture, which I previously took out of the refrigerator, it should be melted and soft.

The author of the delicate cake, Marie-Antoine Karem, is the greatest culinary specialist of his time, who served the monarchs and those close to them. During his lifetime, the famous culinary specialist was called the chef of kings and the king among chefs. The estimated date of publication of the dessert is 1765.

I whip the cream with butter until the mass is fluffy and elastic, add a tablespoon of rum (cognac or brandy can be used) and a bag of vanilla, knead with a spoon. I fill cakes, decorate and serve to my homemade sweet tooth.

In order for the eclair cream to turn out dense, as in the recipe, and not to flow out of the cake, but to keep its shape, as in the photo, you need to cool the product well, you can also put the bowl in ice, this will give more confidence. The main thing is not to overdo it in whipping, otherwise you will get butter.

With excessive zeal, the cream can separate water from the composition, there is nothing terrible in this, you need to throw the mass onto a fine sieve and let the water drain.

video recipe

Grandma Emma, ​​a well-known culinary specialist, will talk about the intricacies of making caramel butter cream, which is used both as a filling for eclairs, other pastries, and for decorating desserts. A set of products for cooking is available, the recipe is quite light, and the taste, thanks to caramel, acquires a special velvety.

Caramel Buttercream - Grandma Emma's Recipe

How to make Caramel Buttercream - recipe and tips from Grandma Emma. Butter cream, made from whipped cream with sugar, is distinguished by its tenderness and pleasant taste. This cream is called basic buttercream. In order to give the cream a certain taste, you can add flavoring or aromatic substances. We offer you a recipe for caramel buttercream. Caramel buttercream - recipe with photo and video. Grandmother Emma shares the Video Recipe for Caramel Cream Cream - see a detailed step-by-step recipe and ask questions → https://www.videoculinary.ru/recipe/retsept-krem-karamelnyj-slivochnyj/
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Ingredients:
Sugar - 200 grams
Water - 50 milliliters
Cream 30% fat - 800 milliliters
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2015-03-23T13:51:47.000Z

Cream for eclair: protein filling recipe

I think that the cake is called lightning, not only because it is instantly eaten, but also because it is quickly prepared. This is especially valuable when they look into the kitchen every five minutes with the question: “Well, mom, how much more?” If you have the same fidgets, simple protein cream for eclairs according to my recipe with a photo, this is what you need.

Despite the similarity of recipes, “custard” and profiteroles are still different, the first ones are necessarily elongated in length, and the French confectioners believe that the ideal length is 14 cm.

• Kitchen appliances and utensils: measuring cup, teaspoon, bowl, knife, mixer.

Required products

The filling for eclairs is prepared from the following ingredients:

• 3 squirrels
• 100 g powdered sugar
• teaspoon of lemon juice

How to make protein filling at home

First you need to separate the whites from the yolk. For those who will do it for the first time, ladies little advice: beat the egg shell with the back of the knife exactly in the middle, beat lightly so as not to break the yolk. If the yolk gets into the protein, it will not whip. Then carefully separate the halves of the shell and drain all the protein.

Let's figure out how to make cream for eclairs. I beat the pre-chilled proteins (three pieces) to weak peaks, gradually add 100 g of powdered sugar, without stopping whipping. Also, without turning off the mixer, I add lemon juice at the tip of a teaspoon.

The filling for cakes is ready when stable peaks remain on the surface that do not lose their shape. Eclairs with a well-whipped, dense protein cream keep their shape and look appetizing, which is confirmed by the photo.

Let me give you one more piece of advice for novice cooks: don't beat egg whites warm. If they are pre-cooled (you can put a bowl of proteins in the refrigerator), the process will be easier and faster, and the lemon juice is replaced with a pinch of citric acid.

Also, to facilitate whipping proteins, add salt on the tip of a knife.

video recipe

Very attentive and scrupulous instructions, not missing a single detail, will allow you to prepare a thick delicious protein cream for eclairs with creamy taste even for a novice cook. The author gives some practical advice on the choice of products, their preparation, as well as on the application of the resulting airy sweetness.

Protein-oil cream

A recipe for protein-butter cream, which is perfect for decorating cakes, cupcakes, creating cream flowers.
One serving of cream is enough to decorate 12 cupcakes.
The cream is prepared on the basis of Swiss meringue.

Thermometer http://ali.pub/1p4rze
Disposable bags http://ali.pub/1p3wn8
Nozzle 1m http://ali.pub/1p3s7z

Recipe:
3 medium squirrels
120 gr sugar
170 g butter at room temperature
additives to taste

Tag me on your Instagram photos, it's very interesting to see your results;) https://www.instagram.com/yuliya_small

The composition "Life of Riley" belongs to the artist Kevin MacLeod. License: Creative Commons Attribution (https://creativecommons.org/licenses/…).
Original version: http://incompetech.com/music/royalty-….
Artist: http://incompetech.com/

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2016-07-13T09:06:45.000Z

Filling for eclairs: custard confectionery cream patissier

Classics of the genre are cakes with custard filling. The most delicious custard for a French dessert must also be of French origin. Today I will tell you how to cook Patisière custard for eclairs step by step with a photo.

• Kitchen appliances and utensils: bowl, spoon, saucepan, wooden spatula.

Required products

My eclair custard recipe includes the following ingredients:

• milk - 400 ml;
• flour -30 g;
• sugar - 150 g;
• vanillin - 10 g;
• eggs - 3 pcs.

How to make custard at home

So, the eclairs will be with custard, let's start step by step process cooking.

I take three eggs and separate the whites and yolks, I don’t need the first ones, I remove them. In a bowl with yolks I add 150 g of sugar and 30 g of flour.

Pour 400 ml of milk into a saucepan and put on a slow fire. When the milk becomes a little warmer, add a couple of tablespoons to the yolk mixture and stir until the sugar is completely dissolved. You need to knead thoroughly so that lumps of flour do not form.

Next, pour this mixture into boiling milk, slowly and stirring constantly, bring to a thickening. At the end, I add 10 grams of vanillin to the mixture. I cool the filler and stuff the cakes. Eclair with custard step by step ready to serve.

You need to cook the filling on low heat with constant stirring. It turns out a more delicate and silky texture if cooked in a water bath. If you want to cool quickly, place the bowl of filling in a wider bowl with cold water or ice. Custard based on this recipe, adding various ingredients(chocolate, fruit jam), you can cook absolutely different fillings for eclairs.

video recipe

An accessible and detailed presentation of the preparation of the French delicacy "Patisière" will help the beginner to cope with cooking. Delicate dessert can be used as an independent sweet dish, as a decoration for desserts, as a filler for pastries and cakes.

Custard Paticière - Grandma Emma's Recipe

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How to make Custard Paticière - recipe and tips from Grandma Emma. Crème pâtissière is a type of custard. The presence of starch distinguishes it from the classic English custard. Cream Paticière is widely used in French pastries - it is layered on cakes, filled with pastries, served as an independent dish, and it can also serve as the basis for very tasty and varied desserts. We offer you a recipe for a very gentle and not difficult to prepare cream Patissier. Custard Patissier - recipe with photos and videos. Grandmother Emma shares Patisser Custard Video Recipe - see a detailed step-by-step recipe and ask questions → https://www.videoculinary.ru/recipe/krem-zavarnoi/
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Ingredients:
Milk - 350 milliliters
Sugar - 100 grams
Butter - 30 grams
Salt - a pinch
Vanilla sugar - 2 teaspoons
Starch - 30 grams
Eggs - 2 pieces
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In many of our video recipes, we use the music of the composer Daniil Burshtein
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2014-05-11T17:55:44.000Z

Invitation to discussion and possible improvements

On the base classic recipes you can cook a wide variety of fillings for cakes, if you like to experiment with ingredients and you get unusual and original combinations, write to me. I would be grateful for your version of eclairs with custard, recipe and photo.

You can stuff cakes with everything you like: fruit pastes or jams, protein and sour cream fillings, custard and oil fillers. Delight your family with varied and interesting pastries.

Cook real food at home French delicacy- eclairs. With cream, chocolate fondant, ganache - very tasty!

A classic eclair recipe from childhood. Recipe according to GOST, but with my slight changes. I reduced the amount of butter in the cream, as well as sugar, according to GOST it is supposed to use 275 g of sugar, I took 200 g, I think that this is more than enough, but if you want that classic taste from childhood, then take more sugar. Eclairs come with butter cream, it is called Charlotte, come with protein, come with boiled condensed milk cream, and also with custard. I cooked with butter cream, in my opinion, in my childhood in the store it was the most popular option.

• 200 g flour
• 100 g butter
• 180 g water
• a pinch of salt
• 300 g eggs (about 5 pieces)

• 250 g butter
• 200 g sugar
• 200 g milk
• 1 egg
• 10 g vanilla sugar
• 1 st. l. cognac

Coating:

• 100 g chocolate (I have 56%)
• 50 g butter

Cooking choux pastry for eclairs.

Pour water into a saucepan, add butter, salt, bring to a boil.

Pour all the flour at once, start mixing.

After the dough has gathered into a ball, continue to stir for another minute, the flour should be well brewed. Then remove from heat, cool until warm.

Whisk the eggs a little in a separate bowl.

Gradually, in small portions, pour in the eggs to the dough, each time beating well with a mixer, or kneading with a large strong spoon.

You should get a homogeneous plastic dough.

Put the dough in a tight bag, tie it off, and cut off a corner about 1.5-2 cm in size.

Make markings on baking paper, eclairs should be 12 cm long, turn the paper over to the other side.

The dough is designed for 20 pieces, everything will not fit on a baking sheet at once, I baked in two runs.

Squeeze the dough onto a baking sheet in the form of sticks.

Put in an oven preheated to 180 degrees. Bake for approximately 25-35 minutes.

Let the eclairs cool completely.

Cooking cream Charlotte for eclairs.

Put the egg, sugar, vanilla sugar, milk into a saucepan, mix thoroughly until smooth.

Cook with continuous stirring until the mass envelops the spatula. Cool the syrup completely.

Whip the butter until it becomes noticeably lighter. Butter should be at room temperature and soft (take it out of the fridge ahead of time).

Then, gradually add the cooled cream, each time whisking until smooth, also add cognac.

If your cream has exfoliated, then it can be easily saved. This time it happened to me, because I prepared the syrup the day before, and it was immediately from the refrigerator, and I poured it in too quickly)), so the cream exfoliated slightly. I transferred about a quarter of the cream to another container, and melted it in the microwave to a completely liquid state, then poured it back into the total mass with continuous beating, the cream became perfect - smooth, uniform, plastic!

We make eclairs.

If you have a nozzle in the form of a long narrow tube, then you can fill it like a store-bought one, through one small puncture. If not, then you can fill it through a bag with any nozzle of small diameter, but then, in order to fill the eclair completely, it is advisable to make three punctures so that the cream fills the entire volume exactly, because there is nothing worse than a half-empty eclair!

Or start with the simplest method, just make a neat side cut on the eclair. Slightly open the eclair, and fill with cream with a teaspoon.

And connect back. I filled most of the eclairs this way.

Stuffed eclairs must be put in the refrigerator for complete cooling, at least for 2-3 hours, so they become much tastier, as the butter cream acquires the desired structure.

Classic eclairs according to GOST were covered with the so-called fudge, it is made from powdered sugar, it can be plain white, and it is the same, but tinted with cocoa, that is, chocolate. But making fudge correctly at home is quite difficult, you need a thermometer, experience and patience. Although I have all of the above, I covered the eclairs with regular chocolate ganache, in my opinion, it tastes much tastier than with fudge! And I advise you to do the same.

Melt the chocolate and butter in pieces into a homogeneous mixture in the microwave or in a water bath.

Eclair can be dipped in ganache (it turns out as in the photo on the left) or smeared with a brush (on the right). As you can see, it looks neater smeared with a brush, besides, this way the ganache layer is thinner and more uniform.

And here is the cut.

Custard cakes are very tasty! I really liked it, the taste is the same.

Recipe 2: Homemade Custard Eclairs

Homemade éclairs with custard are a variation of the famous French dessert, created back in the 19th century, prepared at home. It is worth noting that the hand-made performance of this dish is no worse than that of eminent confectioners, because the cooking process is not at all complicated.

However, it should be borne in mind that some nuances still exist, and if they are not taken into account, then you risk turning delicious cakes into spreadable lumps of baked dough. So, for example, while baking eclairs, you should not look into the oven. In this case, it means that you can not open the door oven. This is due to the fact that when the temperature changes, the dough settles and turns simply into a shapeless mass. You can take out the eclair only when it is well baked.

• butter - 100 gr
• edible salt - ½ tsp
• chicken egg - 4 pcs
• egg yolk - 4 pcs
• vanilla - 1 pod
• granulated sugar - 100 gr
• wheat flour - 260 gr
• powdered sugar - 40 gr
• milk - 400 ml

Boil 250 ml of water in a saucepan on the stove and add butter to it. The last named ingredient should melt completely. You also need to add a little salt and sugar to this mixture.

Pour flour into boiling water. Then immediately remove the saucepan from the heat.

Now you should knead the dough well. It should turn out elastic and should not stick to the walls of the pan.

Crack in the eggs one at a time and mix well. It should have a uniform consistency.

We line the bottom of the baking sheet with parchment, and then spread the dough in portions on it. This can be done either with a teaspoon dipped in water, or with a pastry syringe.

Eclairs need to be baked at two hundred degrees for thirty minutes.

Now let's prepare the custard for the eclairs. To do this, in a bowl, mix the egg yolks, flour and powdered sugar.

Boil the milk on the stove, adding sugar and a vanilla pod cut lengthwise to it.

Now add the yolks to the milk and, continuing to heat this mixture, stir it. It should thicken, but no lumps should form. When the cream reaches the desired consistency, the saucepan with it must be removed from the stove.

We cool the cream, and then we make an incision in the eclair and fill it with a pastry syringe.

Now homemade eclairs with custard can be served at the table!

Recipe 3, step by step: how to make homemade eclairs

Custard cakes, with delicious delicate creamy filling, are very suitable for any festive or everyday tea drinking and are a wonderful table decoration.

Eclairs are very tasty, oblong cakes that came to us from a distant french cuisine with delicious cream filling. Choux pastry and, as a rule, custard are used for their preparation. As for the filling, you can diversify them with any other cream of your choice, but today I will prepare eclairs in a classic version with custard.

For test:

• butter - 100 gr.
• water - 1 glass
• salt - a pinch
• eggs - 5 pcs.
• flour - 1 cup (160-170 gr.)

For cream:

• egg - 1 pc.
• sugar - 100 gr.
• flour - 2 tbsp.
• milk - 1 glass
• butter - 150 gr.
• vanilla sugar - 1 sachet (8 gr.)

First, let's prepare the custard dough. To do this, pour 1 glass of water into a saucepan and add 100 grams of butter and a pinch of salt. We wait until the oil is completely dissolved, and the liquid begins to boil. Next, add 1 cup of flour (160-170 grams), and begin to knead the dough well with a spoon.

Mix for about one minute and remove the dough from the stove. It should be a pretty thick mass. In the cooled dough, one by one, begin to introduce eggs and mix. You need to keep 5 eggs. The consistency of the dough should become much softer, but still hold its shape.

Next, we cover the baking sheet with parchment and begin to deposit the cakes. For convenience, place the dough in a pastry bag (you can also just put a spoon on it), and squeeze it out in long strips. We put the eclairs in the oven preheated to 160 degrees and bake for 30 minutes. Never open the oven while baking, otherwise they will fall off.

Now let's prepare the custard. Pour 1 cup of milk into a saucepan and bring to a boil. Separately, in a bowl, mix 1 egg, 100 grams of sugar and 2 tablespoons of flour.

Pour the hot milk into the egg-sugar mixture in a thin stream, stirring constantly with a whisk. Put the cream on a slow fire and stir until thickened, but do not bring to a boil, otherwise the cream will curdle. Next, place it in a cold place until it cools completely.

Separately, in a bowl, beat 150 g of softened butter with a bag of vanilla sugar, gradually adding our custard to it.

Fill the eclairs with cream. For decoration on top, you can use chocolate icing and powdered sugar. Our dessert is ready. Happy tea.

Recipe 4: How to Make Custard Eclairs

I offer you a step-by-step recipe for eclairs with custard with a photo. Very tasty eclairs turned out, everyone liked it.

• milk - 125 ml
• water - 125 ml
• sugar - 1 tsp
• salt - a pinch
• butter - 100 gr
• flour - 150 gr
• eggs - 4-5 pcs

For cream:

• egg yolks - 4 pcs
• sugar - 100 gr
• milk - 500 ml
• vanilla sugar - 1 tsp
• cornstarch - 2 tbsp.
• butter - 60 gr
• flour - 2 tbsp.

In a saucepan (I have cast iron) mix milk with water, add sugar, salt and butter, boil. Add all the flour to the boiling mixture at once and mix well. The dough should form into one ball.

Remove from heat and add eggs one at a time, beating with a mixer.

The dough should be elastic and shiny. Transfer the dough into a pastry bag.

Squeeze the eclairs onto a baking sheet covered with parchment, the distance between the eclairs is 1-2 cm, as they will grow well. Bake eclairs in an oven preheated to 200 ° C for 15 minutes, then reduce the temperature to 150 ° C and bake for another 15 minutes.

Cooking custard for eclairs according to the recipe with a photo.

Warm up the milk. Using a mixer, grind egg yolks with sugar until white, add starch, vanilla sugar and flour, pour in a small amount of milk and mix well.

Pour the egg-milk mixture into the milk that remains in the pan. Put on a small fire and cook, stirring constantly until the cream thickens. When the cream is ready, add oil to it and mix well.

Transfer the cream to a bowl and cover with cling film so that it is in contact with the cream and leave to cool completely. (I left overnight).

Using a pastry bag, fill the eclairs with chilled cream.

Bon Appetit! I hope you enjoy my step by step custard eclair recipe with photos!

Recipe 5: Homemade Eclairs with Cream and Chocolate

The French word eclair translates as lightning. The fact is that this cake is very quick to prepare and it requires very few ingredients. That's why it got the name eclair. Eclair is ideal as a delicious and inexpensive dessert, both for a gala dinner and just for tea in the evening.

• Water 0.5 l
• Butter 160 g
• Salt pinch
• Flour 300 g + 2 tbsp. l for cream
• Egg 6-7pcs. + 2 for cream
• Sugar 200 g
• Milk 500 ml
• Vanilla sugar
• Chocolate and coconut

Cooking dough. Pour water into a saucepan and put butter and a pinch of salt. When the butter is melted, pour out the flour. Mix everything thoroughly so that there are no lumps.

The dough should come together and pull away from the sides of the pan. If this happens, then the dough is ready.

Take the dough off the fire. Let it cool for a couple of minutes and then add the eggs. Add one at a time, mixing well.

Choux pastry should be elastic.

We put the finished dough in a pastry bag. I didn't have one, so I used regular fruit freezer bags by cutting the end of the bag.

We heat the oven to 180 degrees. In the meantime, we form eclairs on a baking sheet covered with parchment.

We put eclairs in a preheated oven. Approximately 40 minutes 180-200 degrees. When the eclairs are ready, we make punctures with a toothpick so that the air comes out.

Cooking custard. In a saucepan, mix eggs with sugar, vanilla powder or vanilla sugar

Then mixed with flour.

The mixture is diluted with cold milk.

Put the saucepan on the fire and, stirring constantly, bring the custard to a boil.

Make a slit in each eclair.

Fill the eclairs with cream. I do it with a teaspoon.

If desired, eclairs can be covered with melted chocolate and sprinkled coconut flakes. Bon Appetit!

Recipe 6: eclairs with cream at home (with photo)

This recipe will not leave aside sweet lovers. Eclairs with custard are considered a classic dessert. The dish is perfect for evening tea after a family dinner or for morning coffee in bed. In addition, prepare eclairs with custard not difficult. All we need is the right ingredients and time. So, forward to culinary achievements!

For test:

• Water 1 cup (200 grams of water for a 200 ml glass)
• Premium wheat flour 1 cup (130 grams of flour in a 200 ml glass)
• Butter 100 gr.
• Chicken egg 3–4 pcs. (it all depends on the size of the eggs)
• Salt 0.5 teaspoon (pinch)

For cream:

• Milk (any fat content) 1 tbsp. (200 gr.) + ¾ tbsp. (175 gr.)
• Chicken eggs 2 pcs.
• Premium wheat flour 2 tbsp. spoons
• Sugar 1 cup
• Butter 2 teaspoons
• Vanillin 1 teaspoon

We put the previously prepared pot of water on the fire. Add butter and a little salt - a pinch will be enough. Bring to a boil and carefully add the flour, stirring constantly, avoiding the formation of lumps. On moderate heat, stirring vigorously, hold for 1-3 minutes, it is necessary not to let the resulting dough burn. Next, remove from heat and let cool, but not much, up to a maximum of 70 degrees. In the first minutes, the appearance of the dough may alert you, do not stop mixing and you will achieve the desired consistency. Add the beaten eggs to the cooled dough, one by one, mixing thoroughly until each egg is combined with the dough mass. It is possible that initially the eggs will still separate from the dough, but vigorous mixing will soon give the necessary, homogeneous test mass. In order to speed up the mixing process, you can use a mixer.

With the help of a confectionery syringe, we squeeze out the cooled dough in small oblong portions onto a baking sheet covered with parchment and pre-greased with oil. We heat the oven to 170 ° C, but not more than 220 ° C. It all depends on how much time you have and what kind of eclairs you plan to bake: if time is not in a hurry, and you like eclairs with a toasted crust, then you need to bake at a temperature of 170 degrees for 35-40 minutes. If you like more toasty, light brown éclairs and want to save some time, 420°C is for you. The baking time in this case will take 20-30 minutes. At any temperature, the first 15 minutes better oven do not open, allow the baking eclairs to “rise” and form inside the cakes a sufficiently large cavity for the filling. We take out the finished blanks for the future dessert from the oven and let them cool.

In a saucepan, mix the eggs with flour until the lumps disappear. Boil milk with sugar in another container. Then pour the boiled product into the whipped mass of flour and eggs, constantly stirring in order to prevent the formation of lumps. We put the resulting mixture on a slow fire, continuing to stir. Without boiling, bring the mixture to a boil. Add butter and vanilla to it. We mix everything until the products are completely dissolved and in a short process we cool the cream. To do this, you need to immerse the dishes with the cream in ice or cold water. We cool and bring the temperature of the cream to the optimum temperature for filling our cakes (slightly cooler than room temperature).

Using a pastry syringe, fill the custard into the cavity of the eclairs. If you do not have a special syringe, then with a knife you can make an incision in the buns, and put a small amount of cream into it with a spoon. Our classic dessert for children and adults is ready.

Delicious eclairs can be served with a variety of drinks: tea, coffee, juice or wine. This dish is perfect for dessert or for breakfast. They can also be packed and taken with you to work or given to your child at school. In this case, they will play the role of a wonderful and satisfying snack, which, moreover, home cooking and therefore harmless to health. Bon Appetit everyone!

Recipe 7: Homemade Eclairs with Chocolate Cream

• butter - 125 gr.;
• flour - 1 tbsp.;
• water - 1 tbsp.;
• salt - 1.4 tsp;
• chicken eggs - 4 pcs.;
• vanillin - 1 gr.;
• milk - 1 tbsp.;
• egg yolks - 2 pcs.;
• vanilla sugar - 1 tsp;
• cocoa powder - 1 des.l.;
• granulated sugar - 0.5 tbsp.

First, let's prepare the custard. After all, he will need to cool down by the time the eclairs are ready. To do this, we need such a set of products.

Carefully separate the yolk from the protein.

We do not need proteins, but add sugar, flour, vanilla sugar to the yolks and mix everything thoroughly.

It is not necessary to beat, just mix thoroughly. The next step is to boil milk and add cocoa powder.

After the cocoa dissolves and the milk boils, turn off and let the milk cool a little, about three minutes. Then add the mass with the yolk, sugar and flour and put on the stove.

Cook for 5 minutes over low heat, stirring constantly until the mass thickens.

After the thickened mass has cooled slightly, add 50 gr. butter and whip the cream.

Finished with the cream, leave it to cool completely and proceed to cooking choux pastry for eclairs.

For this we need

125 g butter, 1 cup flour and water, 4 eggs, vanillin or vanilla sugar and ¼ tsp. salt.

Cut the butter into pieces, add a glass of water and put on the stove, melting the butter.

Add salt and when the mass boils, make a minimum fire under the pan.

Add vanilla and gradually pour in the flour, stirring the thickening mass with a wooden spatula.

Remove from heat and let the dough cool down for a couple of minutes. Then, one at a time, beat in the eggs without ceasing to mix thoroughly.

As soon as one egg has dissolved with the dough, we drive in the next. The dough should be elastic and shiny. If the eggs are small, you can beat in another egg.

We cover the baking sheet with parchment paper and spread the dough with a teaspoon. The sizes depend on what kind of eclairs you are preparing. I like small ones, so I put the dough the size of a walnut.

Preheat the oven to 180*C and place the baking sheet in the oven.

We bake our eclairs for 20 minutes. Do not open the oven while the eclairs are baking, the dough will not rise.

After 20 minutes, reduce the heat in the oven and bake the eclairs until they become a pleasant golden color. Approximately 15 minutes.

When our profiteroles have cooled, we make a small cut on the side of the ball and fill the inside with the previously prepared cream.

For this size, it is about a teaspoon of cream.

Sprinkle the eclairs with powdered sugar on top, brew delicious tea and enjoy the cakes.

Recipe 8: Chocolate eclairs at home

If you love profiteroles, eclairs with any cream, then be sure to treat yourself to chocolate eclairs, which you can cook in your kitchen without any apparent effort. As a filling for this dessert will do regular custard - it is easy to prepare with the addition of starch, and with the addition of custard pudding. Most main secret cooking eclairs - let them cool in the oven after baking, otherwise they will just fall off!

A delicacy is prepared in a matter of minutes: literally in 40 minutes you can already serve it on the table along with hot drinks. Especially successful in the dessert is the fact that its preparation does not require expensive ingredients, and the eclairs themselves turn out to be enough to keep the whole family full!

For test:

• 70 g wheat flour
• 10 g cocoa powder
• 150 ml milk
• 60 g butter
• 2 pinches of salt
• 1 st. l. Sahara
• 2 chicken eggs.

Custard:

• 1 yolk
• 200 ml milk
• 2 tbsp. l. starch
• 5 st. l. granulated sugar
• 20 g butter.

To prepare the dough, pour milk into a container with a non-stick bottom and add a piece of butter, salt and granulated sugar to it. We place the container on the stove and bring it almost to a boil - we need the spices to interfere with the liquid and the butter to melt.

While the liquid is heating, mix cocoa powder and wheat flour in a separate container.

Remove the container from the heat and pour the flour with cocoa into it, immediately starting to mix with a spatula.

Thus, we get chocolate custard dough.

As soon as we mix all the dry ingredients into the dough, move it to a bowl or salad bowl. Crack an egg into it and mix thoroughly with a fork for 1-2 minutes. Mix in the second egg as well (remember to mix in the eggs one at a time so they don't curdle).

Transfer the dough to a pastry bag or syringe.

Lubricate the parchment paper with oil and squeeze the longitudinal parts of the dough onto it, trying to leave a large space between them, as the eclairs increase significantly in size during baking. Place the baking sheet with the blanks in a preheated oven at 180 degrees for 20-25 minutes.

After the smell of baking in the kitchen, and the eclairs grow in size, turn off the oven, but we will not open the door for another 10 minutes. Only then will we remove the eclairs, otherwise they will simply fall off from the cold air.

In a deep bowl, combine cold milk, 1 chicken yolk, sugar and any starch, corn or potato. Placed carefully.

Pour into a container with a non-stick bottom and bring almost to a boil, stirring with a whisk.

As soon as the cream thickens, remove the container from the heat and stir in the butter. Refrigerate the cream.

Cut the side of each eclair and place the chilled custard in it.

Put on a dish or board, sprinkle with powdered sugar and serve with a drink.

Recipe 9: cream for eclairs at home (step by step)

• 1 egg
• 1-3 art. spoons of flour
• 1 cup of sugar,
• 0.6 cups of milk
• 250 gr. butter.

Wash the egg thoroughly, break it.

Add sugar to it.

Blend with a mixer.

Add milk to the mass and 1-3 tbsp. tablespoons of flour, previously mixed in a small amount of milk until the lumps disappear.

We put the mixture on fire, bring to a boil and cook over very low heat for 5 minutes, stirring constantly. We cool the mass.

Butter cut into small pieces.

In small portions, we introduce the mixture into the oil, while whisking with a mixer. When the mass becomes homogeneous, add aromatic essence and vanilla sugar to it.

The cream is ready, now it's up to the eclairs. It must be remembered that custard, like any other oil, is an excellent breeding ground for bacteria. Therefore, you need to make the cream immediately before use and store only in a cold place. But eclairs are so delicious product I think it just won't be allowed to last too long.

Recipe 10: homemade dough for eclairs and profiteroles

• Water - 125 ml
• Milk (fat content 3.5% or 3.7%) - 125 ml
• Salt (incomplete) - 1 tsp
• Sugar (incomplete) - 1 g
• Butter - 110 g
• Wheat flour / Flour - 140 g
• Chicken egg - 5 pcs

We mix milk, water, salt and sugar in a saucepan (preferably with a thick bottom. I have a Zepter saucepan, so you can beat it with a mixer without problems), add butter, bring to a boil.

As soon as the water boils, add all the flour IMMEDIATELY (it is better to sift it first, because then it is saturated with oxygen, and the baking will be more airy). Beat well to make the dough soft.

Beat for another 2-3 minutes until the dough pulls away from the sides of the pan. We do all this while the pan is on the stove. We form a big ball.

Remove the saucepan from the heat and transfer the dough to a deep bowl. I have a separate bowl in the photo, although it looks the same as the pan (THIS IS A VERY IMPORTANT POINT, because you need to add eggs one at a time for a uniform and light dough structure). And we begin to add the eggs one at a time, beating until the egg is completely mixed with the dough.
The finished dough should look like this, i.e. the consistency is thick enough, such that it does not drip from the whisk, but slowly falls off.
After that, you can fill the pastry syringe and proceed directly to baking.

CHEF'S TIP: “It's best to freeze the blanks. Form either eclairs (approximately 8-9 cm long) or profiteroles (4-5 cm), lay them on parchment at a distance of 2-3 cm from each other and put in the freezer.

I usually do this because I usually make dough and cream in the evening and bake the next day. It is convenient to do this, because you need to fill the eclairs immediately before serving, otherwise they will get wet. And messing with the preparation of the dough (albeit simple) is not always convenient. I, of course, take the dough out 20 minutes before baking and just leave it in the fridge.

We heat the oven to 180 degrees (who has gas - 4), lay out our blanks (if someone bakes right away - with a confectionery syringe of the shape you need on a baking sheet covered with parchment).

The chef advises to sprinkle eclairs or profiteroles for sweet stuffing crushed almonds and sugar. I don't always do it, but it turns out delicious.

We put in the oven and bake for 7-8 minutes (the eclairs should increase in volume and rise, but remain the same in color). Then open the door and continue to bake for another 15 minutes until golden brown. After that, I turn off the oven (I have an electric one) and leave them there to cool.

Those who consider the inner content very important are right. The taste of eclairs largely depends on the filling. After all, choux pastry is quite bland - it is made without sugar. Sweet cream is able to make the optimal combination of dough and filling.

Butter cream for eclairs

Ingredients:

2 eggs;


160 g of granulated sugar;

350 g of 20% cream;

60 g butter;

1 st. a spoonful of flour;

1 teaspoon vanilla sugar

How to make butter cream for eclairs:

Put the cream in a saucepan on the fire, pour sugar into them, stirring occasionally. Mix eggs and flour with a whisk, add vanilla sugar. When the cream boils, pour it in a thin stream into the egg mixture, stirring constantly. When the custard becomes homogeneous, pour it into a saucepan and, stirring, bring to a boil. Remove from heat, add oil, mix until smooth, cool the cream completely.

Butter cream for eclairs is ready!

In the baked and cooled eclairs, make a small cut on the side, fill them with cream through this hole.

Top the eclairs with white sugar or chocolate icing or leave them as they are. The icing will help hide the side cut. Place the cakes in the refrigerator for 2 hours: during this time the cream will harden.

Kitchenmason

Butter cream for eclairs

Ingredients:

• 250 g butter;
• 200 g condensed milk

How to make butter cream for eclairs:

1. Put the oil in a container, hold it in the kitchen until it warms up and becomes plastic. After that, beat it with a mixer or a whisk, then add a little condensed milk, turning the mass into an airy cream.
2. Butter cream for eclairs is ready!
3. Fill the eclairs with cream through a side incision or with a pastry syringe, send them to freeze for 2 hours in the refrigerator.

seasonsandsuppers

Cream for eclairs with whipped cream

Ingredients:

• 300 g cream;
• 50 g powdered sugar

How to make cream for eclairs from whipped cream:

1. Cool cream until 3–5° C, pour them into a bowl, which also has a low temperature, beat until a dense foam.
2. Gradually add powdered sugar to the cream, gently mixing with a spoon.
3. Cream for eclairs of whipped cream is ready.
4. After that, you can fill them with cakes.

local-lovely

Air chocolate cream for eclairs

Ingredients:

• 60 g of chocolate;
• 350 g cream with a fat content of 38%;
• 150 g powdered sugar

How to make airy chocolate cream for eclairs:

1. Whip the cream into a thick foam, add powdered sugar to them, beat with a mixer at low speed for 30 seconds.
2. Melt the chocolate in a water bath, cool slightly, put in the cream, mix with a wooden spatula until smooth.
3. Airy chocolate cream for eclairs is ready.

Curd cream for eclairs

Ingredients:

• 220 g of cottage cheese;
• 210 cream with fat content from 33%;
• 40 ml of milk;
• 200 g of powdered sugar;
• vanilla pinch

How to make cottage cheese cream for eclairs:

1. Grind cottage cheese with powdered sugar, add milk, beat with a mixer or turn with a blender into a homogeneous mass of delicate consistency.
2. Whip the chilled cream separately. To make this process go faster, it is better to do it in a cool room.
3. When the cream turns into a dense snow-white cloud, put it into the curd, gently stir the mass with a spoon or wooden spatula.
4. Curd cream for eclairs is ready! You can immediately fill them with baked and completely cooled eclairs.

Bon Appetit!

There are many recipes for the classic French dessert - eclairs. Eclairs are light airy cakes that are made from choux pastry. The classic filler is custard. However, others are also used - sour cream, cottage cheese, chocolate or butter.

Our article will be devoted to curd cream for eclairs. How to cook it yourself? Consider its step-by-step preparation, the technology for filling cakes and the production of the eclairs themselves.

Curd cream for eclairs. Recipe with yogurt

Eclairs at home are prepared using the same technology as in large-scale production. Ingredients for homemade eclairs with curd cream below.

Cream Ingredients:

• one hundred and fifty grams of low-fat cottage cheese;
• one hundred milliliters drinking yogurt;
• fifty grams of medium-fat butter;
• thirty grams of powdered sugar.

Cooking method:

1. A prerequisite that must be observed is the preservation of the room temperature of the products.
2. At the first stage, beat the cottage cheese with powdered sugar in any way convenient for you.
3. Next, pour the yogurt into the mixed mixture and beat everything again.
4. We add oil already at the last stage of preparation of the cream. First, it must be melted a little or left for a couple of hours in the room so that it warms up well.
5. After adding the butter to the curd-yogurt mass, mix all the ingredients well again.

The finished cream must be covered with a lid or cling film, send it to the refrigerator for several hours.

Curd cream with wine

This is a simple recipe for eclairs, but keep in mind that it is not suitable for children, as it contains white dry wine. Prepare for eight servings.

So, we need:

• one glass of heavy cream;
• half a glass of mascarpone cheese;
• two tablespoons of dry white wine, you can use semi-sweet;
• one hundred grams of low-fat cottage cheese;
• a couple of tablespoons of powdered sugar.

The process of making curd cream for eclairs with a photo:

1. At the first stage, put cottage cheese and mascarpone cheese in a container. Mix these two ingredients until fluffy.
2. At the next stage, cream and powdered sugar must be added to these two ingredients. We interrupt all the components again.
3. At the last stage of preparing the curd cream for eclairs, add white wine. Now all the ingredients can be mixed with a spoon without using a mixer or blender.

After we fill the already prepared and cut eclairs. Drizzle with chocolate icing and leave in the refrigerator until it hardens.

Curd cream for eclairs. Recipe with photo

Subject to the preparation technology, the cream will turn out to be tasty and airy, not inferior to the classic custard.

Required products:

• two hundred grams of low-fat cottage cheese;
• a glass of sugar;
• two hundred milliliters of cream;
• add vanilla sugar to taste to give the cream a pleasant aroma.

Cooking cream

We spread the cottage cheese in a container, add sugar to it. We mix everything with a blender until the components are completely ground. If you use a whisk or a fork instead of a blender, you run the risk of leaving sugar grains in the consistency, which will make the cream heavier. Air mass in this case will not work. Sugar must be ground into powdered sugar.

After you get a homogeneous mass, add cream and vanilla sugar to it. Mix all the ingredients again. To make the cream more airy, use a mixer to beat.

Proper for eclairs

Let's start cooking the most eclairs.

Ingredients needed to make eclairs:

• one hundred grams of butter;
• glass of water;
• two hundred grams of wheat flour;
• four chicken eggs;
• some salt.

It is important that the eggs are at room temperature and not from the refrigerator.

Cooking steam bath. To do this, we take two pans of different sizes, so that one fits into the other.

We fill a large saucepan by a third with water and put it on fire.

In the second, pour a glass of water and put the butter cut into pieces. Don't forget to salt the ingredients. Place the smaller pot in the larger one.

The butter must be completely melted. During the whole process, constantly stir the contents of the pan. When the water and butter boil, add flour to them.

It must first be sifted, otherwise the dough may turn out clogged.

We introduce it, mixing well with oil and water so that there are no lumps. Then take out the smaller bowl. At the same time, do not stop stirring the contents of the pan for another three to five minutes.

At the next stage, we introduce eggs into the brewed mass. This must be done sequentially. We introduce each egg separately, after which the dough is well kneaded. This task is quite laborious, so if you are not sure that you have enough strength to knead the dough completely, use a mixer.

The finished dough should turn out to be not very thick in its consistency, but not very liquid either. You can check this with a spoon. The dough should stretch behind it in a thick stream, while blurring a little while shaping it.

At the next stage in the preparation of eclairs, it is necessary to use a pastry bag, parchment paper and a baking sheet.

Using a spoon, spoon the batter into a pastry bag. On a lined baking sheet with paper, squeeze the cream with a stick five to seven centimeters long.

In this case, it must be borne in mind that during baking the dough will increase several times, so the sticks must be laid out in such a way that there is space between them.

We heat the oven to two hundred degrees, we send our eclairs.

Bake for 10 minutes, then reduce the temperature to 180 ° C and bake for another 20 minutes. In this case, it is important not to open the oven in any case, otherwise the cakes will “fall”.

The readiness of eclairs is indicated by their golden crust.

Before filling them with cream, it is necessary to cool the products, otherwise the cream will leak out.

Filling eclairs with cream

You can do this in two ways:

1. We cut the eclair, using a pastry bag or spoon, put the cream in them and connect both halves.
2. We make a hole on one side of the eclair, press the cream with a pastry bag. This method helps to preserve the integrity of the cake.

Now you know how to make cream for eclairs yourself.