Simple recipes for making eclair cream - custard, curd, cream and protein

Recipes for how to quickly make custard for cakes

Your cakes will turn out incredibly tasty and tender if you decide to repeat the suggested recipes. Custard for eclairs is a classic. This filling option is the most favorite among those with a sweet tooth. It is important that it does not turn out very cool and does not spread at the same time.

There are a lot of filling recipes for these cakes. Eclairs are prepared with butter cream, custard, and protein. Every pastry chef tries to bring something of his own into the cooking method.

For those who have never prepared such cream for pastries or cakes, we suggest trying several recipes in order to choose the one you like the most based on your taste.

How to make curd custard

Ingredients:

• 0.5 tbsp. Sahara
• 4 g soda
• 2 yolks
• 0.5 kg cottage cheese
• 100g butter

Recipe:

1. Remove the butter from the refrigerator in advance to soften it.
2. Grind the cottage cheese through a sieve 2 times so that no grains remain. Or grind it in a blender.
3. Add butter, soda and yolks to the cottage cheese.
4. Mix the curd mass well until smooth. Cover with gauze and leave for 3 hours.
5. Place our curd mass in a water bath for 10 minutes.
6. Now add sugar and mix well. It's best to use a whisk or fork.
7. As soon as the sugar dissolves, remove and leave to cool. Then we put it in the refrigerator.
8. This cream can be used to make fruit desserts and cakes.

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Simple custard

Ingredients:

• sugar – 1 glass;
• premium flour - 3 tablespoons;
• yolks – 4 pcs;
• milk – 0.5 l;
• vanilla essence - a few drops.

Preparation

1. Carefully separate the egg yolks from the whites. Add sugar to them, whisking, and then little by little flour. It is important to mix the mass until smooth. It is best and easiest to work with an electric whisk.
2. Add milk to the mixed ingredients and, after mixing, put the dishes on the fire to warm up.
3. Without ceasing to stir, cook until bubbles appear. The cream will boil and immediately begin to thicken. It is important not to move the spoon and not to be distracted, otherwise the cream may either burn or lumps may form.
4. As it cooks, it will become clear that it’s time to remove the cream from the heat - it will resemble the consistency of thick semolina porridge. Finally add vanilla essence, stir and set aside until cool.
5. After cooling, the custard prepared according to this recipe is sent to the refrigerator and waits there until the eclairs begin to be filled with filling.

Recipe for cooking with milk

Milk custard is suitable for those who often use it not only for baking, but also simply as a dessert, sprinkled with grated chocolate or nuts and dried fruits on top.

Required Products:

• approximately 100 grams of butter;
• a glass of sugar;
• five large spoons of flour;
• three eggs;
• about a liter of milk.

Preparation:

1. Place half the specified amount of sugar and eggs in a bowl, beat everything until foam forms.
2. In another container, mix the second part of the sugar with flour, also beat, and then add to the egg mixture, bring to homogeneity and pour in cold milk, continuing to gently stir the mass.
3. Heat the contents on the stove, bring until bubbles appear, hold for about three minutes. After this, combine with butter and beat lightly.

Low calorie custard buttercream

Ingredients

• butter 89% - 30 g;
• sugar – 100 g;
• salt - a pinch;
• egg – 4 pcs;
• powdered sugar – 30 g;
• milk – 400 ml;
• vanilla pod – 1 pc.

Preparing the cream

1. First, mix the separated yolks with powdered sugar. Then add flour little by little and mix. The result will be a thick mass, reminiscent of baby puree.
2. Heat (do not boil!) milk. Combine it with sugar, add a vanilla pod cut in half - let it share its pleasant aroma with the sweet milk mixture. Then remove the pod. Add enough butter and whisk until it melts.
3. Little by little, pour sweet and aromatic milk into the yolk mixture. On the stove, bring the mixture to the first sign of boiling and quickly remove from the stove.
4. Next, the mass must be given time to cool. The container with it should be covered with film and set aside. Once the filling has cooled, you can fill the eclairs with it. This cream is also suitable for cake.

Eclairs with curd cream are considered a non-classical dessert option. This cooking option and recipe was invented by modern housewives. The cakes are not as high in calories, but no less savory.

Preparing curd cream for eclairs is easy, even for beginners and inexperienced cooks.

It is important to choose tasty, moderately fat cottage cheese and good cream, preferably homemade. If cream is in short supply, you can replace it with regular full-fat sour cream. This cottage cheese-based sour cream can be used to decorate sponge cakes.

Ingredients

• medium fat cottage cheese – 220 g;
• sugar (can be replaced with sweet powder) – 200 g;
• cream – 220 ml;
• vanillin or aromatic sugar - 2 sachets.

Preparation

1. Grind the amount of cottage cheese through a sieve and combine with sugar. If after grinding the cottage cheese remains rough in appearance, you can use a blender to grind it further.
2. Beat the cream with a mixer whisk, but do not overdo it. Otherwise, the cream will turn into butter, which is unacceptable. For those who will prepare sour cream, we recommend thickening the dairy product a little using confectionery thickener powder before whipping and combining with cottage cheese.
3. Pour the whipped cream into the bowl with the cottage cheese, add the contents of a couple of packets of vanilla sugar and beat again. The cream can be considered ready if all the ingredients are well beaten, dissolved and turned into a homogeneous mass.
4. Immediately after cooking, you can fill the eclairs; with curd cream they will turn out incredibly tasty. By the way, the cream is also suitable for sponge cake.

Eclairs with custard. Photo

Custard has been very popular here since Soviet times and is always associated, first of all, with cakes called eclairs. But besides eclairs, it is used as a cream in various cakes and desserts. Based on it, you can prepare many other creams for layering layers in cakes.

But what is the basis? And this is a classic or, one might also say, a basic recipe that has its own specific set of ingredients. Very often you can find custard recipes online that are completely inappropriate for this cream. It is clear that some housewives either want to save on ingredients, or they do not care at all what kind of cream they will have in the cake.

The classic recipe for custard for eclairs always involves using only chicken yolks, and there is a simple proportion of ingredients: for every 100 ml of milk, take 1 yolk, 10 grams of sugar, 10 grams of powdered sugar and 10 grams of flour. I would like to note that it uses flour. If we are talking about starch, then it will already be cream patissiere. The only deviation can be made by replacing the powdered sugar with just sugar. So, we take the necessary products according to the list.

Pour sugar into the pan in which we will brew the cream.

Pour milk into it.

Add part of a vanilla pod or a teaspoon of vanilla extract. I used a third of the pod for this amount of milk. Then put the pan on the fire and bring until the sugar dissolves, stir until it starts to boil.

Pour flour and powdered sugar into a bowl.

Add pre-prepared chicken yolks to them.

Mix thoroughly until the ingredients are combined.

Now pour some of the heated milk into this mixture, stirring with a whisk. Before this, remove the vanilla pod from the milk.

And immediately pour the brewed mixture back into the pan.

Place the pan on the fire and, constantly stirring with a whisk, cook until the cream thickens. The speed at which the cream thickens or cooks will depend on whether you cook on low or high heat. On low heat the process will go slower, so set the heat to at least medium, the main thing is to stir all the time, this way we will avoid the formation of lumps in the cream, and the cream will cook faster. At the beginning of cooking there will be a regular liquid milk mixture, but we stir without stopping.

The cream will begin to thicken very quickly, literally within 2 minutes. Do not allow the cream to boil under any circumstances. After thickening, remove the pan from the heat and continue stirring for some time, because since the pan is hot, the cooking process is still in progress and the cream may not be uniform at the bottom of the pan.

Immediately transfer the hot cream to another bowl. If we did everything correctly, the cream will be homogeneous and without lumps. But if lumps still form, let the cream cool and then rub it through a sieve.

After we have transferred the custard into a bowl, we immediately cover it with cling film in contact so that when it cools, a film does not form on the surface of the cream.

As soon as the cream has cooled, we use it for its intended purpose - filling eclairs or simply serving as a dessert. The classic custard for eclairs is ready.

I often bake eclairs and freeze some of them in the freezer. So the opportunity presented itself to defrost them and fill them with custard.

Dessert is ready for tea.

It seems to me that the Eclair cake is one of the few “miracles” of cooking that will leave few people indifferent. At least, I have never met people who did not love Eclairs... And, I must admit, I am guilty of love. Where? Why? How could this little delicacy win the love of the entire planet?

I am always curious about an event or a series of events (or maybe this is just the author’s “sick” fantasy?) that became a certain denominator and gave the name to a culinary masterpiece. Eclair... I always liked this word - there is something noble in it! Literally from French “Eclair” - flash, lightning. It is not known for certain why and who gave such an interesting name to the cake. There is a version that the custard cake, with its lightness and almost weightlessness, deserved such a “sparkling” name. Others believe that the oblong shape of the cake and its taste “provoke” its absorption at lightning speed. Or perhaps everything is much simpler - the cake is so simple in terms of preparation that the process of its production reminded the creators of lightning... We'll have to tell our fortunes! France is considered to be the historical homeland of Eclairs, and its creator is the French chef Marie-Antoine-Careme. The recipe for Eclairs was first presented in 1884 in the Boston Cooking School Cook Book.

The classic Eclair is a pastry made from delicate choux pastry, filled with custard and covered with chocolate glaze. I decided to make eclairs with three types of creams: custard, butter and mascarpone.

For eclairs you need:

225 g eggs (about 4-5 pieces); - 150 g of water; - 130 g butter; - 20 g milk; - 140 g flour; - a pinch of salt.

This amount of ingredients will yield about 16-18 eclairs (depending on size).

How to do:

1. Put water on the fire, put oil in it and bring to a boil.

2. Reduce heat. Add flour. Stir until the dough begins to pull away from the sides (about 2 minutes). Remove from heat.

3. Pour milk into the dough. It will “help” the dough cool to the desired temperature - so that you can safely add eggs.

4. Add eggs one at a time. Added - stirred - added. It is important to look at the consistency of the dough here. You may need a little more or a little less eggs. I recommend breaking the last egg into a cup and adding a teaspoon at a time. The dough should be creamy: if you lift the spoon with the dough up, the mass should flow slightly from the spoon. It is to flow down or even stretch, and not flow in a stream. It took me exactly 5 eggs.

5. Using a syringe, place the eclairs on a baking sheet lightly greased with vegetable oil. I do this: I grease the baking sheet with a brush, and remove excess oil with a paper napkin. No cooking paper needed.

6. Bake in an oven preheated to 220C for about 15 minutes. My cakes were quite large and it took me 20 minutes. Focus on your oven and the size of the cakes!

7. Fill the finished cakes with cream using a culinary syringe and glaze.

Custard (for 16-18 cakes):

60 0 ml. milk; - vanilla pod; - 10 egg yolks; - 150 g sugar; - 110 g corn starch; - 110 g butter, room temperature.

How to do:

1. Cut the vanilla pod lengthwise and remove the seeds. Place the pod and seeds in a saucepan and add milk. Bring to a boil, turn off, cover and leave for an hour.

2. Beat the yolks with sugar, add sifted cornstarch, mix thoroughly so that there are no lumps.

3. Remove the vanilla bean from the milk, strain the milk and heat again. Pour in a thin stream into the yolk mixture, stirring constantly. Beat until smooth, pour into a saucepan and put on fire. Cook, stirring continuously over low heat, without letting the mixture boil, until thickened (about 8-10 minutes).

4. Remove from heat and rub through a sieve.

5. Cut the butter into small pieces and add to the cream. Mix well.

Buttercream (for 16-18 cakes):

600 ml. whipping cream with a fat content of 30% or more; - 7-9 tbsp. powdered sugar; - 1 tsp. vanilla sugar.

How to do:

Beat the cream with sugar and vanilla sugar until fluffy.

Buttercream with Mascarpone (per 16-18 cakes):

350 ml. whipping cream, fat content from 30% - 250 g. mascarpone; - 7-9 tbsp. powdered sugar; - 1 tsp. vanilla sugar.

How to do:

Beat the cream with sugar and vanilla sugar until creamy. Separately, beat the Mascarpone and carefully, stirring, add the cheese to the creamy mass. Stir until smooth.

Each type of cream indicated in the recipe should be just enough for a full “batch” of Eclairs. So, if you want to use all 3 types of cream for a given number of Eclairs, then reduce the amount of ingredients by 3 times!

Glazing

The glaze I made was very simple, but delicious. It is sour and very contrasting and tasty in the company of sweet cream.

Need to:

1 tbsp. lemon + 100 g of powdered sugar. If you need more glaze, then increase the proportion.

We do:

Combine juice and powder and stir. Basically you can add more or less powder depending on the consistency you want. Cover the eclairs with the finished glaze.

Place them in the refrigerator for 2 hours. Serve. Before serving, sprinkle the cakes with powdered sugar.

Bon appetit!

Eclairs are an incredibly delicious cake with a delicate airy filling inside. A wide variety of creams are prepared for eclairs. It turns out delicious with custard, cream, curd, sour cream is also suitable. You can fill the cake with condensed milk or fruit and berry filling. In any version, eclairs with coffee or tea are extremely tasty.

Cream with condensed milk

The smallest housewives will be able to prepare eclairs with butter cream. For the filling you only need to combine two products. It is also suitable for sponge cake.

Ingredients

• butter – 200 g;
• boiled condensed milk – 200 g

Preparation

1. The butter used is soft, but not too melted. It must be thoroughly beaten with a mixer or blender with a whisk.
2. As soon as the butter is whipped until white, add condensed milk little by little and stir immediately. Condensed milk is used ready-boiled.
3. Done, you can fill eclairs, profiteroles or any custard cakes.

Cottage cheese cream

Ingredients:

• 500 g cottage cheese;
• 1/2 cup powdered sugar;
• 1 teaspoon lemon zest;
• 1/2 teaspoon vanilla extract;
• 1/3 cup cream.

Let's move on to preparing the creamy curd cream for eclairs:

1. Before cooking, the cottage cheese must be rubbed through a sieve or blended into a homogeneous paste.
2. Then add powdered sugar, cream, lemon zest and vanilla extract. Mix carefully.
3. Beat again until a homogeneous airy creamy curd mass is formed.

We looked at simple recipes for eclairs with butter cream (photos of the finished cakes are presented in the article). There are several types of cream to choose from, each of which can be prepared relatively quickly. These cakes are sure to please those with a sweet tooth. The calorie content of eclairs with butter cream is 250 - 400 kcal, it all depends on the recipe.

Airy cream

Based on this filling recipe, even without pastry experience, you can prepare holiday profiteroles or eclairs. The preparation is simple, the ingredients are affordable - everything can be found on the farm.

Ingredients

• sugar – 220 g;
• butter 89% butter – 200 g;
• egg – 1 piece;
• cream (fat content not less than 22%) – 1 cup

Preparation

1. The egg in a separate bowl should first be thoroughly beaten with sugar.
2. Preheat the cream, but do not bring it to a boil. Pour them into a saucepan with the sweet egg mixture. Mix. Next, continue working with a whisk, placing the saucepan with liquid on the stove over low heat. The mass will thicken as it heats up.
3. For aroma, add a little vanilla essence.
4. Leave the thickened mass to cool. Meanwhile, beat the butter until white.
5. The finishing touches in preparing the cream: you need to combine the butter with the contents of the saucepan, beat until fluffy with a mixer. Now you can fill profiteroles and eclairs.

Choux pastry for the best French pastries

Making homemade eclairs with custard is not at all difficult. Let's start with the cakes themselves. At first glance, it may seem that choux pastry is something complicated, accessible only to experienced housewives, but try it just once, and you will forever fall in love with this type of baking, because profiteroles, shu and eclairs are always obtained. Just follow the simple instructions.

You may be interested in: Sponge cake for a 16 year old boy: preparation methods

Ingredients:

• 1 cup flour;
• 1 glass of water;
• 4 eggs;
• 150 grams of butter;
• 1/2 teaspoon salt.

Preparation:

• Place water, oil and salt in a small saucepan and bring to a boil.
• Add flour into the boiling mixture in small portions, stirring constantly.
• Boil the dough for 3-4 minutes without ceasing to stir, until the mass begins to separate from the walls of the pan.
• Cool the resulting dough.
• Add the eggs one at a time, mixing thoroughly until smooth.
• Place the cakes on a baking sheet at a distance of 2 centimeters from each other. Bake at 200 degrees for 30 minutes.

Protein cream for eclairs

For comparison, we suggest trying the protein cream recipe. Compared to classic custard, it will turn out like a cloud, light and airy. Having bitten a piece of cake, you will immediately feel how the most delicate filling melts in your mouth. It takes about 20 minutes to prepare. The difficulty is that while heating in a water bath, you need to continuously stir the mixture with the whisk of a mixer so that it brews evenly. This recipe for eclair cream is also suitable for a cake made from sponge or waffle cakes.

Ingredients

• proteins – 4 pcs;
• sugar – 0.5 cups;
• flavoring - to taste

Preparation

1. Carefully, trying not to get the yolk in, separate the whites. Pour them into any iron bowl.
2. Place it in a water bath and start whisking at low speed.
3. After a minute, start adding granulated sugar in a thin stream. Now you need to switch the mixer or blender to high speed. After about 10 minutes, the mass will begin to thicken and acquire a beautiful shine. Once it has become dense, you can remove the dishes from the water bath. The filling is ready, you can fill the eclairs with it.

In a short period of time, it is possible to prepare any and varied cream for eclairs. In any design, these cakes will delight everyone who wants to try them. For variety, you can fill them with chocolate filling by melting the sweet bar and mixing it with cream, jam, fruit and berry jelly, or putting whole nuts or candied fruits inside. It will turn out delicious if you fill it with sour cream filling mixed with fresh strawberries.

If you liked our recipe, share it with your friends on social media. networks. Bon appetit!

Custard with butter, without eggs

I really like this custard recipe. It turns out more tender and not so greasy. And the light aroma of vanilla will make your cake even tastier.

Ingredients:

• 400g milk
• 160g sugar
• 0.5 tbsp. flour
• 120g butter
• 10g vanilla sugar

Recipe:

1. Mix sugar and flour, add 20 ml of milk and vanilla sugar. Beat with a whisk so that there are no lumps.
2. Pour the 2nd glass of milk into the pan. Put it on the fire and let it boil. Add hot milk little by little to the sugar-flour mixture.
3. Mix everything well and put it on low heat again. Continuously stirring the mixture. We are waiting for it to thicken.
4. Remove from heat and let cool, it should be slightly warm.
5. Cut the butter into small pieces and add to the pan. Stir until the oil is completely dissolved.
6. Our custard is ready.

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Protein custard No. 1

This custard is intended for decorating cakes and pastries. After all, the appearance of the cakes and cakes is very important. It is from this that you can make roses for cakes and fill sand baskets.

Ingredients:

• 3 egg whites
• 1.5 tbsp. Sahara
• 0.5 tbsp. water
• 1 packet vanilla sugar
• 1 tsp citric acid or lemon juice

How to prepare protein cream step by step recipe:

1. The difference between this cream and simple whipped egg whites is that first we need to prepare the sugar syrup. To do this, put water on the fire, add sugar and bring to a boil, then reduce the heat and continue cooking until strong bubbles appear. If foam appears, it must be removed. Cook the syrup for up to 10 minutes. We check the readiness of the syrup by dropping a drop into cold water. The syrup should become a soft ball. And of course, it is very important that the syrup does not burn or thicken too much, otherwise you will have to cook it again.
2. Beat the whites until they stand firm. This is important, until then we do not add syrup. As soon as the whites hold tightly, we begin to add syrup and continue to beat the whites at maximum speed. At the beginning, the proteins will sag a little, but then the volume of the protein mass will be restored.
3. When the syrup has been added, add citric acid and vanilla sugar. Continue beating until thick. And our protein custard is ready!

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Protein custard No. 2

This cream turns out tender and very tasty. Goes great with fruit and is suitable for desserts and of course cakes.

Ingredients:

• 4 eggs
• 150 g sugar
• 1 lemon
• 0.5 tbsp. water

Recipe:

1. Separate the whites from the yolks. We only need proteins.
2. Beat the egg whites without sugar until they stand up when you turn the whisk upside down.
3. Wash the lemon well. Cut in half and squeeze out 2 tbsp of juice.
4. Combine water with sugar and cook syrup. Then let it cool and pour a little into the egg whites and continue beating with a mixer.
5. Add lemon juice to the whites and beat again.
6. Our cream is ready

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Butter based option

Eclairs cook quickly enough, so if you don’t want to spend a long time fiddling with custard or protein cream, a simple but very tasty buttercream will help out. For it you should take butter and condensed milk in equal proportions.

For 10-12 cakes you will need:

• 200 g butter with 82% fat content;
• 200 g whole condensed milk.

Preparation:

1. Beat soft butter (its optimal consistency is achieved at a temperature of 25 degrees) until fluffy and white.
2. Then, continuing to whisk, add condensed milk in small portions. Its amount can be reduced slightly when the desired cream consistency is achieved.
3. Place the filled cakes in the refrigerator to stabilize the cream and further store the finished dessert.