First, knead the dough. To do this, put the pan on the fire, add 125 ml of water, 125 ml of milk and 100 g butter. Bring to a boil, stirring constantly. Reduce fire to medium. Add a pinch of salt and sugar, mix thoroughly.

While continuing to stir, add all the flour at once and knead thoroughly for about 2 minutes. The dough should become homogeneous and begin to roll into a ball. Stirring should be intense so that there are no lumps left, try to turn the dough over so that all the flour is well “brewed”.

Transfer the dough to a plate to cool. If the dough does not cool, then the eggs will boil when added.

Add eggs one at a time to the batter. You may only need 4 eggs, depending on the size of the eggs. After each added egg, thoroughly mix the dough with a spatula or a special nozzle until smooth. When the dough has become homogeneous, shiny, soft. It slides off the spoon slowly, in a wide, uniform ribbon. Attention! If the dough is too thick, the eclairs will not rise!!! Therefore, it is better to add 4 eggs in parts.

On a sheet covered with parchment for baking, lay out the dough in any shape. It can be eclairs or profiteroles, or whatever. It is convenient to spread the dough with a pastry bag, if you don’t have one, use a tight bag or just lay out the dough with a spoon. Make sure the eclairs are not close together as they will expand.

Put the eclairs for 20 minutes in preheated to 200-240 degrees. Attention! Do not open the oven after putting the eclairs in and until done! Otherwise, they will "get blown away". The eclairs should be golden and dry on top, i.e. there should not be a drop of moisture on them. After that, turn down to 160 degrees and hold for another 7 minutes. Turn off the oven and leave to cool. Only when the oven has completely cooled down, open it a little (the size of a matchbox), make sure once again that it has cooled down, and you can take out the eclairs. And while they are baking, you can prepare the protein cream.

To do this, in a small saucepan, mix 100 ml of water and a glass of sugar. Put on fire, bring to a boil, wait until the syrup begins to thicken. If you are sure that it is ready, scoop some syrup into a spoon, dip it in cold water and roll the ball. If the ball rolls easily, then the syrup is ready.

While you prepare the syrup, start beating the egg whites. To keep them better, refrigerate them, add a pinch of salt and, if desired, citric acid. Attention! Proteins must be beaten continuously!

butter - 100 g;

granulated sugar - 2 tbsp. l. and 1 tbsp. (for syrup);

water - 250 ml and half a glass (for syrup);

chicken eggs - 4 pcs. ;

chicken eggs - 2 pcs. ;

powdered sugar - for decoration;

lemon juice - 2 tsp

To begin with, 100 g of oil, 250 ml of water (this is about one glass), 2 tablespoons of sugar and a small pinch of salt should be placed in a small saucepan. We put the pan on the fire and bring its contents to a boil. Then we begin to stir intensively and pour flour into the liquid. The fire should be reduced to a minimum, but do not stop stirring, otherwise lumps will form.

Thus, we got a homogeneous mass, but this is not yet the dough that we need. It should be more oily in texture.

To do this, we add 4 eggs to it, but all at once! First, put the dough in a bowl so that it is not too hot, then break one egg into it. You may need 3 or 3.5 eggs depending on their size, so be careful not to overdo it here. With each addition of an egg, you need to intensively mix it with the dough, because the protein can be cooked, but we do not need this.

Now when the dough is ready, we begin to lay it out in a regular bag, make an incision in it. And according to the principle of a pastry bag, we squeeze out small heaps of dough onto a baking sheet, lightly greased with butter. We send the baking sheet to the oven at 180 degrees for about 40-50 minutes.

We do not open the oven door all this time. Otherwise, you will get not airy eclairs, but such cakes.

After these 40-50 minutes, when the eclairs rise and acquire a beautiful golden color, we can finally open the oven, but do not turn it off, let the eclairs dry a little.

After 10 minutes, they can be taken out and allowed to cool before applying the filling.

As a filling, you can choose anything, boiled condensed milk, jam, melted chocolate. But in this recipe I will offer you a protein cream that will suit you not only for eclairs, but also for decorating other pastries.

So, first we need to boil the syrup. Pour half a glass of water into a small saucepan and pour a glass of sugar, add two teaspoons lemon juice and start cooking. This procedure will take you 7-10 minutes. There is one secret to determining the readiness of the syrup. Gotta get a bowl of cold water and drop our syrup into it, if this droplet has dissolved, continue to cook; if the drop began to take shape and is easy to mold in the hands, then the syrup is ready; if the drop has hardened so that it cannot be split, then you have digested the syrup and you should start over.

Now we take two proteins, a pinch of salt, put them in a small container where it will be convenient for you to beat, and turn on the mixer. First, you should start at a low speed until foam forms, then you can increase the speed to maximum. Should work thick foam, which will not drain from the beaters.

We begin to pour the syrup into whipped proteins and turn on the mixer again so that everything mixes well.

The finished cream is placed in pastry bag or you can use the package again.

We make holes in the eclairs and fill them with filling.

When everything is ready, eclairs can be additionally sprinkled with powdered sugar or dipped in melted chocolate.

Wish you bon appetit and easy cooking! 🙂

Eclairs - an incredibly delicious cake with tender air filling inside. Cream for eclairs is prepared the most diverse. It turns out delicious with custard, creamy, cottage cheese, sour cream is also suitable. You can fill the cake with condensed milk or fruit and berry filling. In any performance, eclairs with coffee or tea are extremely tasty.

Recipes for how to quickly make custard for cakes

Your cakes will turn out incredibly tasty and tender if you decide to repeat the proposed recipes. Custard for eclairs is a classic. This filling option is the most favorite among the sweet tooth.
It is important that it does not turn out very cool, at the same time it does not spread.
There are a lot of filling recipes for these cakes. Prepare eclairs with butter cream, custard, protein. Each confectioner tries to bring something from himself into the way of cooking.
For those who have never prepared such a cream for cakes or cakes, we suggest trying several recipes in order to select the one that you like the most to your taste.

simple custard

Ingredients:

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

Cooking

1. Separate the egg yolks carefully from the whites. Add sugar to them, whisking, and then a 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 heat up.
3. Stirring constantly, cook until bubbles appear. The cream, having boiled, will immediately begin to thicken. It is important not to rearrange the spoon, not to be distracted, otherwise the cream may either burn or lumps will form.
4. As it cooks, it will be clear that it is time to remove the cream from the fire - it will resemble the consistency of steep semolina porridge. At the end add vanilla essence, stir and set aside until cool.
5. The custard prepared according to this recipe, after cooling, is sent to the refrigerator and is already waiting in the wings until they start filling the eclairs with filling.

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.

Cream preparation

1. First, mix the separated yolks with powdered sugar. Then, gradually adding flour, mix. You will get a thick mass, reminiscent of baby puree.
2. Warm up (do not boil!) milk. Combine it with sugar, add a vanilla bean cut in half - let her share her pleasant aroma with sweet milk mixture. After the pod is removed. Add the norm of butter and, whisking with a whisk, achieve its melting.
3. Gradually pour sweet and fragrant milk into the yolk mass. On the stove, bring the mixture to the first sign of a boil and quickly remove it from the stove.
4. Next, the mass must be given time to cool. Cover the bowl with cling film and set aside. Once the filling has cooled, you can fill the eclairs with it. For a cake, this cream is also suitable.

Eclairs with cottage cheese cream are considered a non-classical dessert option. This cooking option and recipe has already been invented modern housewives. Cakes are not so high-calorie, but no less savory.

Preparing cottage cheese cream for eclairs is easy, a beginner and inexperienced chef can handle it.

It is important to choose delicious in moderation fatty cottage cheese and good cream better homemade. If cream is in short supply, you can replace it with regular fat sour cream. This one based on cottage cheese can be used to decorate biscuit cakes.

Ingredients

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

Cooking

1. Through a sieve, you need to grind the norm of cottage cheese well, combine with sugar. If, after grinding, the cottage cheese remains rough in appearance, you can use a blender to grind it further.
2. Whip the cream with the whisk of a mixer, but do not overdo it. Otherwise, the cream will turn into butter, which is unacceptable. For those who will cook sour cream, recommend milk product thicken slightly with a confectionery thickening powder before whipping and mixing with curd.
3. Pour whipped cream into a bowl with cottage cheese, send the contents of a couple of sachets here vanilla sugar and beat again. The cream can be considered ready if all the ingredients are well whipped, 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, cream will do and for sponge cake.

Butter cream recipes for eclairs

Eclairs with butter cream are incredibly high in calories. But no sweetheart will refuse them. Especially if the filling is prepared with condensed milk. This is very tasty dish for dessert. They are loved by both adults and small sweet tooth.
It is better to serve eclairs with condensed milk in a duet with tea or fragrant coffee. After all, they are incredibly sweet. After cooking, store in the refrigerator. True, they are unlikely to remain on the second day after the feast. No matter how much you eat these cakes, you want to swallow one more.

Cream with condensed milk

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

Ingredients

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

Cooking

1. Butter is used soft, but not very melted. It must be thoroughly beaten with a mixer or blender with a whisk.
2. Once the butter has been whipped to white color, gradually pour in the condensed milk and mix immediately. Condensed milk is used ready boiled.
3. Done, you can fill eclairs, profiteroles or any choux pastry.

air cream

Based on this filling recipe, even without confectionery experience, you can cook holiday profiteroles or eclairs. The preparation is simple, the composition of the ingredients is available - everything can be found on the farm.

Ingredients

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

Cooking

1. egg in separate dishes First, beat well with sugar.
2. Pre-heat the cream, but do not bring them to a boil. Pour them into a saucepan with a sweet egg mass. Mix. Next, continue to work with a whisk, placing a saucepan with liquid on a stove with a small fire. The mass, heating up, will thicken.
3. For flavor, add a little vanilla essence.
4. Set aside the thickened mass to cool. In the meantime, beat the butter until white.
5. The final touches in the preparation of the cream: you need to combine the butter with the contents of the saucepan, beat until airy with a mixer. Now you can fill the profiteroles and eclairs.

For comparison, we suggest trying the protein cream recipe. Compared to the classic custard, it will turn out like a cloud, light and airy. When you bite into a piece of cake, you will immediately feel how it melts in your mouth. the most delicate filling. It takes about 20 minutes to prepare. The difficulty lies in the fact that during heating in a water bath, you need to continuously mix the mass with the beaters of the mixer so that it is brewed evenly. Protein cream for eclairs is suitable for a biscuit or waffle cake.

Ingredients

• squirrels - 4 pcs;
• sugar - 0.5 cups;
• fragrance - to taste

Cooking

1. Carefully, trying not to get the yolk, separate the whites. Pour them into any iron bowl.
2. Put her on water bath and start beating at low speed.
3. After a minute, start adding in a thin stream granulated sugar. Now you need to switch the mixer or blender to high speed. After about 10 minutes, the mass will begin to thicken, acquire a beautiful shine. As soon as 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 really possible to cook any and assorted cream for eclairs. In any design, these cakes will delight anyone who wants to try them. For variety, you can fill them chocolate filling, melting a sweet bar and mixing it with cream, jam, fruit jelly, or put whole nuts or candied fruits inside. Delicious when filled sour cream filling mixed with fresh strawberries, wild strawberries.

Cooking eclairs is not as difficult as it seems, but you need to take into account some secrets to make everything work out the way it should. That's what I'm going to tell you about in my recipe.
To begin with, 100 g of oil, 250 ml of water (this is about one glass), 2 tablespoons of sugar and a small pinch of salt should be placed in a small saucepan. We put the pan on the fire and bring its contents to a boil. Then we begin to stir intensively and pour flour into the liquid. The fire should be reduced to a minimum, but do not stop stirring, otherwise lumps will form.

Thus, we got a homogeneous mass, but this is not yet the dough that we need. It should be more oily in texture.

To do this, we add 4 eggs to it, but all at once! First, put the dough in a bowl so that it is not too hot, then break one egg into it. You may need 3 or 3.5 eggs depending on their size, so be careful not to overdo it here. With each addition of an egg, you need to intensively mix it with the dough, because the protein can be cooked, but we do not need this.

Now when the dough is ready, we begin to lay it out in a regular bag, make an incision in it. And according to the principle of a pastry bag, we squeeze out small heaps of dough onto a baking sheet, lightly greased with butter. We send the baking sheet to the oven at 180 degrees for about 40-50 minutes.

We do not open the oven door all this time. Otherwise, you will get not airy eclairs, but such cakes.

After these 40-50 minutes, when the eclairs rise and acquire a beautiful golden color, we can finally open the oven, but do not turn it off, let the eclairs dry a little.

After 10 minutes, they can be taken out and allowed to cool before applying the filling.

As a filling, you can choose anything, boiled condensed milk, jam, melted chocolate. But in this recipe I will offer you a protein cream that will suit you not only for eclairs, but also for decorating other pastries.
So, first we need to boil the syrup. Pour half a glass of water into a small saucepan and pour a glass of sugar, add two teaspoons of lemon juice and start cooking. This procedure will take you 7-10 minutes. There is one secret to determining the readiness of the syrup. You need to take a bowl of cold water and drop our syrup into it, if this droplet has dissolved, continue to cook; if the drop began to take shape and is easy to mold in the hands, then the syrup is ready; if the drop has hardened so that it cannot be split, then you have digested the syrup and you should start over.

Now we take two proteins, a pinch of salt, put them in a small container where it will be convenient for you to beat, and turn on the mixer. First, you should start at a low speed until foam forms, then you can increase the speed to maximum. You should get a thick foam that will not drain from the beaters.

We begin to pour the syrup into whipped proteins and turn on the mixer again so that everything mixes well.

We put the finished cream in a pastry bag or you can use the bag again.

We make holes in the eclairs and fill them with filling.

When everything is ready, eclairs can be additionally sprinkled with powdered sugar or dipped in melted chocolate.

I wish you bon appetit and easy cooking! :)

Time for preparing: PT01H20M 1 h 20 min

Properly prepared cream for eclairs entirely determines the final results. taste characteristics a favorite dessert. Using a different set of components and varying their proportions, each time you can enjoy a new taste of delicacy.

How to make cream for eclairs?

Cream for eclairs, the recipe of which you can choose below, will not require you to have high knowledge in the field of cooking. When implementing any of the presented variations, the main thing to remember is the following:

1. Cream for eclairs should not be liquid and keep its shape perfectly.
2. Any base for filling products is well whipped to acquire an airy and lush structure.
3. The blanks are filled with ready-made cream using confectionery syringe or bag, and, in the absence of such, with the help of a teaspoon, cutting the eclair on one or two sides.

Classic custard for eclairs - recipe

The classic delicious custard for eclairs is called in confectionery art patisse. It necessarily includes milk, eggs, flour, sugar and natural vanilla, which gives the products a fragrance. Sometimes cocoa or chocolate is added for taste, less often - caramel, cinnamon or pistachio paste.

Ingredients:

• milk - 500 ml;
• vanilla pod - 1 pc.;
• eggs - 2 pcs.;
• yolks - 2 pcs.;
• sugar - 150 g;
• cream (optional) - 125 ml;
• flour and corn starch - 1 tbsp. spoon with a small slide.

Cooking

1. Cut the vanilla pod, clean out the seeds, spread the milk, add sugar and heat to a boil.
2. Flour and starch are mixed into beaten eggs with yolks, beat until smooth, pour in hot milk and beat again.
3. The mass is filtered, heated until thickened, processed again with a mixer and, after cooling, whipped cream is added if desired.

Curd cream for eclairs - recipe

Along with the classic custard, curd cream for eclairs is quite popular. For its preparation, choose soft, not sour curd, which is ground through a fine sieve or pierced with a blender to a creamy texture. Whipped cream gives airiness to the mass, which, if desired, can be replaced with a portion of condensed milk, while reducing the amount of sugar.

Ingredients:

• cottage cheese - 300 g;
• cream - 300 ml;
• sugar - 1.5 cups;
• vanilla.

Cooking

1. Whip heavy cream until thick and fluffy.
2. Grind cottage cheese with sugar and vanilla until smooth and creamy.
3. Whisk in the cream in batches and whisk lightly.

Protein custard for eclairs

Delicate and airy protein cream for eclairs is nothing more than it is prepared by brewing whipped egg whites boiling sugar syrup, boiled to the desired density. For many, this filling may seem too sweet, but in reality it harmonizes perfectly with sugar-free.

Ingredients:

• squirrels - 2 pcs.;
• water - 50 g;
• granulated sugar - 140 g;
• lemon juice - 2 drops;
• vanilla.

Cooking

1. Beat egg whites until firm foam.
2. Syrup is boiled from water and sugar to a temperature of 120 degrees or samples for a soft ball.
3. Without stopping beating, pour boiling syrup into the proteins in a thin stream, adding lemon juice.
4. Continue whisking the cream for eclairs until cool.

Butter cream for eclairs - recipe

Butter cream for eclairs will appeal to lovers of more nutritious desserts. high calorie content, perhaps the only drawback of filling. Otherwise, the resulting substance consists of some advantages: it is prepared in just 30 minutes, it turns out surprisingly tasty, tender, airy and keeps its shape perfectly. From the specified amount, 600 grams of the finished cream is obtained.

Ingredients:

• egg yolks - 6 pcs.;
• water - 100 ml;
• sugar - 150 g;
• butter - 360 g;
• vanilla.

Cooking

1. Rub the yolks.
2. Syrup is boiled from water and sugar to a temperature of 120 degrees.
3. Then, little by little, pour the syrup into the yolks, whipping the mass at medium speed.
4. In a separate bowl, grind the butter with vanilla, after which it is mixed in small portions into the sweet yolk mass.
5. Once again, beat the cream from the butter for eclairs well.

Cream eclair cream

Next, you will learn how to make cream for eclairs from cream. This one is no less delicious option sweet filling for products is one of the simplest and most quickly implemented. It is only necessary to choose the right quality cream with a fat content of more than 30% and beat it with the addition of powdered sugar to a dense and fluffy texture. With a powerful mixer, the whole process will take no more than 10 minutes.

Ingredients:

• cream - 500 ml;
• powdered sugar - 100-150 g;
• vanilla.

Cooking

1. Well-chilled cream together with dishes is whipped at high speed until fluffy.
2. At the end of whipping, powdered sugar and a little vanilla are added to the cream for eclairs.

Cream for eclairs with condensed milk - recipe

Another simple cream for eclairs can be made with the following recommendations in mind. As a basis for filling products in this case, ordinary or boiled condensed milk and butter. You can’t call such a cream light, but definitely tasty and tender. Its sweetness or density can be adjusted by changing the proportions of the ingredients or adding to taste powdered sugar. If desired, the taste of the delicacy can be enriched by adding a couple of drops of vanilla or any other essence of your choice, as well as chopped nuts.

Ingredients:

• condensed milk 380 g;
• butter - 200 g.

Cooking

1. All products must be at room temperature before processing.
2. First, beat the butter until fluffy.
3. Little by little, condensed milk is introduced, whisking all the time.
4. At the end, flavoring or nuts are added to the cream for eclairs with condensed milk, if desired.

Cream for eclairs with mascarpone

Incredibly tasty, rich and pleasant in texture for eclairs can surprise even demanding and demanding connoisseurs of sweet delicacies. Having taken care of the availability of the necessary main product, it will not be difficult to execute the filling preparation technology. The whole process will only take 20 minutes.

Ingredients:

• mascarpone - 500 g;
• cream with a fat content of more than 30% - 200 ml;
• butter - 100 g;
• powdered sugar - 100 g;
• cream thickener - 1 sachet.

Cooking

1. Separately whip the cream with a thickener and soft butter with powder and mascarpone.
2. Gradually add the creamy mass to the cheese and stir.
3. When the mass becomes homogeneous, delicious cream ready for mascarpone eclairs.

Chocolate cream for eclairs - recipe

A real find for the sweet tooth, who cannot imagine their existence without chocolate, will be for eclairs. A treat is being prepared custard base with addition cornstarch and gelatin, which acts as a thickener. Cream, whipped to peaks, and butter will give the cream tenderness, softness and airiness. Vanilla or any other flavor can be added to the base if desired.

Good afternoon friends! As promised, I introduce you to recipes for making homemade creams for eclairs from choux pastry. In hand experienced hostess, choux pastry and cream for filling cakes, can turn into a real cooking masterpiece. And will deliver worthy competition to anyone, even to himself. gourmet dessert which took a lot of time to make.

A delicious topping may be sweet, or not quite, but it will always decorate a dessert. Without it, even everything will remain - just a fresh shell. It just depends on the filler how tender and sweet the cake will become. I introduced you to various cooking recipes, run and get to know each other.

Cream for eclairs from choux pastry

There is, in fact, nothing complicated in the secret art. A bit of experience, a little knowledge and effort, a little bit of effort, and wonderful cakes made by your own hands will appear on your table.

Try to strictly adhere to the recipe at each stage of preparation, but you still need to know some of the nuances.

Secrets of Proper Cooking

• Do not spare the filling for the cake - there should be a lot of cream, and a thin layer of dough.
• Beat the cream for a long time, sparing no time, and if at first it seems too liquid to you, do not be alarmed, after ten minutes it will begin to thicken.
• To make the cream more tender, grind the sugar into powder.
• The mass will become thicker if you add starch there, and the more it is, the thicker the filling. If necessary, starch can be replaced with flour, and take it in the same amount.
• Always soften the cooking oil first, and it will be easier to work with. But you don’t need to melt it to a liquid state, it’s better to take it out in advance from refrigerator compartment and keep at home temperature.
• To obtain an unusual new taste in custard, curd or oil cream you can always add an additional filler - berries, cocoa, cream, ground coffee.

What are the toppings for eclairs:

First of all, sweet. This is custard, protein, curd creamy cream, chocolate, with condensed milk and yogurt are very popular.

There are also snack bars with savory fillings, but this is no longer a cream, as you understand. However, they are also used for stuffing and are loved by everyone who has tried them. This is a cheese filler, meat and even quite unusual - salted herring.

Butter cream for eclair filling

Take:

• Milk - 500 ml.
• Butter - 200 gr.
• Egg.
• Sugar - 1 cup.
• Flour - 2 tbsp. spoons.
• Flavoring to taste, usually vanillin, rum, cognac.

Cooking:

1. Combine sugar, flour, egg and rub the mixture.
2. Bring the milk to almost a boil, pour it into the mixture in a thin stream, immediately stirring well.
3. Put the milk back on the fire and warm the mixture over low heat until it starts to "puff" as it were. At the end, add vanilla.
4. When the cream has cooled, beat with softened butter.

Custard - classic

The traditional, generally accepted filler for eclair is simple custard. And it's also easy to prepare.

Take:

• Powdered sugar - a glass.
• Flour - 3 large spoons.
• Milk - 500 ml.
• Yolk - 4 pcs.
• Vanilla essence - a couple of drops.

How to do step by step:

1. Start whipping the yolks, gradually adding sugar or powder from it to them. Then add flour little by little and continue to beat well so that the composition of the mass becomes completely homogeneous.
2. Pour in the milk, mix and put on the stove. It is very important here to continue stirring the future cream until bubbles appear in it.
3. When the brew boils, it will begin to thicken - continue to work with a spoon so that the filling does not burn and lumps do not appear.
4. In terms of density, it will begin to resemble a cool semolina - then it's time to pour in the vanilla essence, stir for the last time and set aside from the fire. If you do not start filling the eclairs immediately, cool the cream and send it to the cold.

Butter cream - recipe

Butter cream is a kind of custard, I picked it up for you with a low calorie content.

Take:

• Oil - 30 gr.
• Yolks - 4 pcs.
• Sugar - 100 gr.
• Powdered sugar - 30 gr.
• Milk - 400 ml.
• Vanilla - pod or sachet.
• Salt.

Butter cream preparation:

1. Combine the yolks with powdered sugar, stir and slowly add the flour. Mix the whole mass very well.
2. Warm the milk (but do not boil), add sugar and vanillin to it. If you put a pod. Then soon, when he shares the aroma, remove it. Add oil and beat the mass with a mixer.
3. Combine milk and yolk mass in small portions.
4. Stir and start heating. At the first sign of boiling, turn off the gas.
5. Cover the saucepan with something so that a film does not form on the surface, and let cool.

Stuffing for eclairs with condensed milk

They say it's children's version eclair cream. Well, apparently, I am falling into childhood, because I adore this filling with all my heart. By the way, this is the easiest and fastest recipe I know of.

• Of the ingredients, you will need only two products: 200 gr. boiled condensed milk and butter.

How to make cream on condensed milk:

1. First, beat the butter, but so that it turns white, and then add the boiled condensed milk there and beat everything again properly.

Protein cream for eclairs - recipe

Compared to the classic custard, the protein cream for filling eclairs wins with its lightness and tenderness, which is probably why it is gaining such popularity. Even despite some difficulties in cooking.

Take:

• Proteins - 4 pcs.
• Powder - half a glass.
• Vanilla flavor or whatever you like.

How to make protein cream:

1. Take the separation of proteins seriously: not a drop of yolk should get into them. Place the bowl with becks in a water bath and, continuously warming up, start whisking. Tip: do not immediately set a high speed, start at a low speed so that the cream brews evenly.
2. After beating for a minute, slowly add the powdered sugar. When all of it is in the proteins, switch to the maximum speed and now beat very quickly.
3. To beat the cream with high quality, you will need 10 minutes, then it will become shiny, dense. It remains to remove it from the stove and start filling your eclairs.

Curd cream for filling eclairs

Eclairs with cottage cheese cream are a modern invention, and are not considered classics. A huge plus of such a cake is that its nutritional value is not too high, but palatability they are in no way inferior to the traditional filler. I offer you two recipes for a wonderful filler.

Recipe number 1. Take:

• Cottage cheese, not too fatty and the same cream - take 220 gr.
• Powder - 200 gr.
• Flavoring or vanillin - 2 sachets.

Step by step preparation:

1. To get the right consistency, first grind the curd through a sieve and add sugar or powder into it. If the cottage cheese does not become soft after rubbing, beat it a little with a blender.
2. Whip the cream as well, but not too much so that the butter does not come out, and add to the curd. That's where the fragrance is.
3. Continue whisking until the mass becomes homogeneous.

Recipe for cream cheese filling for eclairs

Recipe number 2. A little more complicated, but budget recipe cream, and less calories, as I think.

• Take 200 gr. fat sour cream and the same cottage cheese, add a glass of sugar or powdered sugar, and a small spoonful of vanilla sugar.

How to cook:

1. First, beat the powder with cottage cheese until the mass is without lumps.
2. Add vanilla and sour cream and continue beating for a while until the mixture is thick, smooth and shiny.

Unsweetened fillings for choux pastry eclairs

As I already told you, our hostesses have long expanded the possibilities of eclairs and, if desired and necessary, they cook them without cream at all, making savory snack fillings. Most often, a cheese supplement is used for this.

Cheese filling for eclair

To prepare it, grate 200 gr. hard cheese, add chopped dill, chopped garlic clove in a press, and season with mayonnaise. How much to take last ingredient, decide as you go, you need to achieve such a consistency that you can stuff the shell.

Salted herring filling

Cut the herring into fillets, and pass in a meat grinder with a piece of bread soaked in milk. Add the chopped boiled egg and green onion. Slightly dilute all this with vegetable oil and mix well.

Mushroom stuffing

Boil any mushrooms, chop (with a knife, a blender), add the fried onion, a spoonful of sour cream and sweat a bit over low heat all together. At the end put grated cheese. The meat filling is prepared according to the same principle.

Well, did I provoke you? Once I served such eclairs on the table before hot, along with cold appetizers. Imagine the surprise of the guests when I demanded that they try them.

I have never heard so many words of admiration! And when at the end of the feast custards with sweet cream for eclairs were brought out, I took off a standing ovation! What do you want. With love… Galina Nekrasova.

Choux pastry

• Wheat flour - 200 g
• Butter - 100 g
• Water - 180 g
• A pinch of salt
• Eggs - 5 pcs.

Protein Custard

• Proteins - 2 pcs.
• Water - 50 g
• Sugar - 140 g
• A couple of drops of lemon juice

close Ingredient printing

Another option is quite affordable, but very effective sweet treats. A minimum of ingredients, but how beautiful and delicious! And, of course, it cannot be compared with what is sold today in stores ( sorry shops! :)). This dessert comes from France, which is why the associations are - something refined, refined and certainly delicious! True, classic eclairs are made with custard, but it also works well with protein. Especially if you basically like this cream. However, you can generally make some with protein, and some with custard: you need to attach the remaining yolks somewhere! :)

Let's go!

Making custard dough

I like this dough for its versatility, because it is neutral and harmonizes perfectly with both sweet and savory fillings. And do it ( as it turned out!:)) is not difficult, you just need to catch the right consistency and adapt to your oven.

1. Turn on the oven to heat up. We need heat- 210 degrees.
2. Sift 200 g of flour into a bowl.
3. Pour 180 g of water into a saucepan, add 100 g of butter and a pinch of salt. We put on fire. Bring to a boil.
4. When the butter melts, add the flour. Mix quickly and thoroughly so that all the flour is brewed (that's why custard!).
5. We shift the dough into a bowl, cool to 60-70 degrees.
6. In a separate bowl, lightly beat 300 g of eggs (about 5 pieces) with a whisk. Add the eggs little by little to the batter and mix well each time. I do this with a mixer with a Hook attachment (for kneading dough).
7. The finished dough is viscous, not too liquid and falls off the spoon if it hits the bowl.

We plant future eclairs!

1. Line a baking sheet with baking paper.
2. Transfer the dough to a piping bag fitted with a wide round tip. If there are no nozzles, you can simply cut off the corner evenly to get a hole of the desired width (about 1.5 cm). If there is no bag, take a regular plastic bag tighter and cut off the corner in the same way. But with a pastry bag, of course, much more convenient!
3. We plant sticks about 10 cm long at some distance from each other, because they will increase in the oven. It is not easy to plant evenly, usually the nozzle leaves a trace in the form of a small tail, but you can gently smooth it with your fingers slightly moistened with water.

Baking eclairs!

We bake for 10 minutes at a temperature of 210 degrees, then lower it to 180 degrees and bake for about another half an hour. Finished goods they have a dense crust on top, and inside they are hollow or separated by rare partitions from a slightly damp dough. Remove from oven and cool completely.

Making custard protein cream

Yes, we will make not just protein cream, but custard! This cream is beautiful, snow-white, holds its shape well and keeps well. It is too sweet for my taste, and I am not a fan of it, but in our family they love it dearly and are very happy when I cook something with this cream! As always, tastes differ :) And you can also find this recipe on the Internet under a different, more fashionable name - Italian meringue! Don't be surprised if so! :)

In general, the cream itself!

1. Pour 50 g of water into a saucepan, pour 140 g of sugar into it. Put on fire, bring to a boil. Cook over medium heat until a test for a medium ball or a temperature of 120 degrees. Take a sample like this: remove from heat so as not to digest, scoop up a little syrup with a spoon and drop into ice water, if it turns out to make a dense, but still crumpled ball, the syrup is ready! To be honest, I don’t like these tests for all sorts of balls: it’s very dreary and not always effective. Especially if there is not enough experience :) And so I bought a culinary thermometer, the simplest one, but it helps me a lot. If you like to cook, I highly recommend that you also buy such a little thing, you will see, it will constantly help you!
2. Whilst the syrup is cooking, beat the egg whites on high speed. strong foam, can add vanilla sugar(I used fragrance drops).
3. Whisking constantly, pour the syrup into the egg whites in a thin stream, add a couple of drops of lemon juice or a few crystals of citric acid and beat until the cream has cooled completely. The finished cream is dense, glossy and holds its shape well on the whisk. Of course, this cream is much easier to make if you have a mixer with a bowl: while you cook the syrup, the proteins are whipped, and the syrup itself is easier to pour in while whipping the proteins.

Fill the eclairs with protein cream

We cut the cooled blanks along completely or only on one side. We fill a pastry bag with a “Star” nozzle with cream and figuratively squeeze it onto one half of the eclair, cover the other, pour melted chocolate on top and sprinkle with powdered sugar. Our eclairs with protein cream ready!

Enjoy your meal!

Thanks for the science to Irina Chadeeva and her book “Baking according to GOST”.

Protein cream is one of the main confectionery creams, which, as the name implies, is prepared on the basis of egg whites and sugar. Most of us have known its taste since childhood, because it was the protein cream that was traditionally filled with the famous cakes-baskets.

The main recipe involves the use of fresh proteins chicken eggs and sugar, which are beaten until a fluffy thick mass is formed. In addition to the main one, there are other ways to prepare the cream - in a water bath, with the addition of cream, butter and other ingredients.

Protein cream is used for filling cakes, eclairs and other desserts. In addition, it can be used to decorate cakes and as an independent dessert.

Protein cream - basic recipe step by step

This cream is otherwise called "raw". The fact is that the ingredients do not pass any heat treatment and are used raw. Therefore, it is extremely important to choose the freshest and cleanest eggs.

How to make protein cream at home

Place the cooled proteins in a bowl and beat them with a mixer, first at low speed, then gradually increase it.

When the proteins form stable peaks, without stopping whipping, add the sifted powdered sugar to them in small parts.

Together with the last portion of the powder, add a few drops of lemon juice and beat until the powder is completely dissolved. Cream is ready!

Protein cream in a water bath

This type of cream is safer than the previous one, since the proteins here are amenable to heat treatment. Therefore, if not perfectly clean and fresh eggs, then it is better to opt for this recipe.

Ingredients:

• proteins of large chicken eggs - 4 pcs.;
• sugar - 1 cup (about 200 g);
• vanilla sugar - 1 sachet;
• citric acid - a large pinch.

Cooking:

Prepare a water bath - pour a little water into the pan and set it on medium fire to boil.

Place all the ingredients in a clean and dry bowl and beat them with a mixer for 1.5-2 minutes until the mass becomes homogeneous.

Transfer the bowl to the water bath and continue beating at low speed.

When the mass becomes sufficiently fluffy, turn the mixer to a higher speed and continue beating for another 5-6 minutes.

Then remove the cream from the water bath and beat for another 2-3 minutes.

When the peaks on the surface are very stable, the cream is ready. It can be used for cake and pastries, it keeps its shape perfectly, you can use culinary attachments do beautiful jewelry on the cake.

Protein cream for eclairs

Eclair is dessert French descent, which is a baked choux pastry hollow inside. Traditionally they are filled with cream. Most often used custard or chocolate cream, but protein can also be used. Then the dessert will become lighter and more airy.

Ingredients:

• egg whites - 3 pcs.;
• sugar - 1 glass;
• drinking water - 100 ml;
• a pinch of salt;
• a few drops of lemon juice.

Cooking:

Mix water with sugar and put on high heat.

Continuously stirring the syrup, boil it for 10-15 minutes. Readiness can be checked by dropping the syrup into cold water. If you can roll a ball out of it, then the syrup is ready.

Combine the whites with salt and lemon juice, beat them until stable peaks form.

Without ceasing to beat, pour boiling syrup into the cream.

Beat the cream until it cools completely, and then fill the eclairs with it.

Cream of proteins and cream

This version of the cream will have a gentle creamy taste and it's easy to prepare. It is important to consider that here, as in the main recipe, raw proteins. Therefore, special attention should be paid to the quality of eggs.

Ingredients:

• fresh squirrels - 4 pcs.;
• sugar - one and a half glasses;
• heavy cream (at least 25%) - 1 cup.

Cooking:

1. Mix egg whites with sugar and beat until fluffy.
2. Whisking constantly, pour in the cream in a thin stream.
3. The result is a smooth glossy mass - this is the protein-butter cream. It is perfect for decorating desserts.

Protein-oil cream

Delicate and delicious, reminiscent of ice cream, the cream is mainly used to decorate various desserts. Let's figure out how to make a protein cream with butter.

Ingredients:

• squirrels - 3 pcs.;
• powdered sugar - 150 g;
• butter - 150 g;
• lemon juice - a few drops.

Cooking:

Prepare the butter - take it out of the freezer so that it warms up to room temperature.

Place the whites in a clean and dry bowl, then lightly mix them with a whisk (it should also be clean and dry).

Add a few drops of lemon juice to the proteins and beat everything together at a low mixer speed for 3-4 minutes.

Increase the speed a little and gradually add powdered sugar to the proteins, continuing to beat.

When stable peaks begin to form on the surface of the protein mass, reduce the speed a little and add the softened butter bit by bit, without ceasing to beat.

When all the butter is in the cream, continue to beat for another 1-2 minutes until smooth. Cream for the cake is ready!

Dyes for protein cream

Quite often on confectionery you can see decorations made of colored protein cream. Fillers for various cakes, tubes and, of course, patterns on the cake can be colored. Making colored protein cream at home is not at all difficult. Suitable for this ready-made dyes or natural, which you can make yourself.

To color the cream, the following ingredients are suitable:

• Carrot juice. It will color the finished cream in a bright yellow color.
• You can make from carrots orange dye. To do this, rub it on fine grater and then fry in in large numbers butter (the ratio of butter to carrots is 1: 1). When the carrots become soft and the oil turns orange, put the mass on cheesecloth and squeeze well. The resulting liquid is the dye.
• Saffron or turmeric will give the cream a rich yellow tint. To do this, the spice powder must be diluted in a small amount of water and insisted for a day. So it will turn out natural dye.
• Beetroot, as you know, intensively colors products in a saturated pink color. To make a natural dye out of it, you need to grate the beets, pour a small amount of water (to cover) and boil for 30-40 minutes. Strain the finished broth. He will be the dye.
• Juice, syrup and puree from red berries will give the cream a red color.
• Pomegranate juice and red wine will also turn red.
• Decoction of red cabbage is a blue dye.
• Juice from blueberries or dark grapes will give the cream blue and purple hues.
• Spinach can be cooked green dye. To do this, squeeze it through cheesecloth and use the resulting juice as a coloring agent. Or you can grind the spinach leaves to a puree state - it will also color the cream green.
• Coffee or melted chocolate will color the cream in the appropriate brown shades.

In addition to the ingredients described above, any jam can be used to give the cream the desired color.

Protein cream with jam

The cream according to this recipe is somewhat more difficult to prepare than the usual one, but the result will certainly please. finished product will have not only a beautiful color, but also a fruity or berry flavor. You can use jam or jam.

Ingredients:

• squirrels - 3 pcs.;
• gelatin - 1 tsp;
• sugar - 90 g;
• a few tablespoons of any jam (depending on the desired color of the finished cream and taste).

Cooking:

Soak gelatin in a little water to swell.

Put this mixture on the most slow fire and stir constantly until the gelatin dissolves.

Heat the jam, rub through a sieve and dissolve the sugar in it.

Boil the jam over low heat for 5-6 minutes, add to it gelatin mass and mix.

Beat egg whites as usual until stiff peaks.

In small portions, add to them a mass of jam, without stopping whipping.

You will get a colored protein cream with a fruity taste.

If you wipe the jam through a large sieve or grind it in a blender, then the finished cream will have small inclusions of fruit, as in the photo.

Adviсe

• Proteins will whip better if they are pre-cooled.
• The bowl and whisk must be perfectly clean and dry. It is also advisable to pre-cool them.
• At the final stage of whipping the proteins, you can add a little liquor to them - this will give ready cream unique aroma.
• Eggs are best chosen fresh. Proteins from old eggs beat worse.
• In order for the proteins to beat well, a pinch of salt, a few drops of lemon juice or vinegar are added to them.
• Choose a container several times larger than the initial volume of the proteins, as they will increase greatly during the whipping process.
• For whipping, it is better to choose a bowl made of glass or enameled. Definitely not worth using aluminum cookware- because of it, the cream will turn gray.
• Beat egg whites first at low speed and then gradually increase it.
• It is important to ensure that in the process of whipping, the whisk touches the entire protein (along the walls of the bowl and at its bottom).
• The finished cream is stored in the refrigerator for no more than 36 hours.

In the traditional sense, a protein cream is a cream made from egg whites and sugar. However, there are many other ways to prepare it: the technology may change - for example, the cream is brewed; other ingredients are added - butter, jam or cream, etc.

Whatever recipe the hostess uses, protein cream is always tasty and even quite healthy. Use it to stuff cakes and tubes, or to decorate desserts. It can also be served as an independent dessert, garnished with fruit. But for smearing the cakes, it is better to choose a different cream, since the protein one will be too airy.

For such a cream to be really suitable for filling cakes, it must be prepared not just from egg whites and sugar. To obtain the product of the density and density required in this case, other ingredients will be added to it.

Special custard for eclairs

Ingredients:

4 egg whites

3 art. spoons of lemon juice


1/2 cup water

2 cups sugar

Vanillin - optional

How to make a special custard for eclairs:

1. Before whippingplace the proteins in the refrigerator for 15 minutes. And also add 2 tbsp. spoons of lemon juice.
2. Beat until peaks appear on the surface of the thickened protein mass.
3. Mix sugar with water and put on fire, stirring constantly until the sugar dissolves, until the consistency of syrup. Its readiness is determined by a breakdown on a soft ball. If you drop a little that has reached desired consistency syrup into cool water, it will not dissolve, but will curl into a small ball. It is possible to arrange such a test. A little syrup should be dripped on a saucer and touch it with your finger. The mass should be pulled by a thread.
4. Still hot syrup must be gradually poured into the proteins, while continuing to whisk them at low speeds. Then you need to turn on the mixer to the maximum and, adding 1 tbsp to the future cream. a spoonful of lemon juice, work with it for another 10 minutes. In the end, the volume of the protein-sugar mass will increase, and it will become much thicker. Vanillin or other flavoring can be added there if desired.
5. A special custard for eclairs is ready. You can fill them with cakes.

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Protein butter cream for eclairs

Cooking it is somewhat easier than a special custard.

Ingredients:

4 egg whites


1/2 cup sugar (white or cane)

2 tbsp. spoons of lemon juice


1 cup cream with 30-35% fat

How to cook protein-butter cream for eclairs:

1. Before whipping, place the proteins in the refrigerator for 15 minutes. And also add 2 tbsp. spoons of lemon juice.
2. Beat with sugar until peaks appear on the surface of the thickened protein mass. When the mass becomes denser and more voluminous, it is necessary to gradually pour a glass of cream into it.
3. Protein-butter cream for eclairs is ready!

Fragrant protein cream for eclairs

Ingredients:

100 g butter,

2 egg whites

150 g sugar

2 tbsp. spoons of liquor

How to make fragrant protein cream for eclairs:

1. Soften the butter and beat until the consistency of fat sour cream.
2. Proteins, mixed with sugar, beat. Then place the container on steam bath and continue to beat them for another 2-3 minutes, while stirring in the oil.Then leave the mass to cool until it becomes slightly warm.
3. Add a couple of tablespoons of liquor or other flavoring to the cream.
4. Put the cream for eclairs to cool for 20-30 minutes.
5. Fragrant protein cream for eclairs is ready!