Cream for eclairs - 8 recipes for making a delicious cream

Cakes from fresh custard dough received a huge love of sweet tooth, and this happened due to the simplicity of their preparation and the mass of options for delicious fillings. Eclair cream can be used by anyone with sufficient stability so that the filling does not leak. Below are the proven proportions of the most delicious options for this filling.

Custard for eclairs

This cream not only goes well with honey custard in Honey or Napoleon's flaky cakes, it can be a delicious filling of homemade eclairs. Only in this case it is better to cook it in the evening on the eve of baking the cakes themselves, so that the mass can cool sufficiently.

To fill the eclairs with the discussed basis, you will need:

• 500 ml of milk;
• 160 g of sugar;
• 40 g flour;
• 2 village eggs;
• 5 ml of vanilla extract (can be replaced with an appropriate amount of vanilla sugar or vanilla powder);
• 150 g butter.

Step-by-step cooking algorithm:

1. Dissolve ½ part of the prescribed amount of sugar with vanilla extract in milk and put on fire to heat to high temperature, but not allow boiling.
2. Mix the remaining sugar with sifted flour and grind with chicken eggs to make a homogeneous mixture without lumps of flour and sugar grains.
3. Pour hot milk in two doses into the egg-sugar mixture, which should be mixed in order to prevent the eggs from curling.
4. After that, the sweet milk-egg solution is returned to the fire again and boiled to the consistency of thick sour cream, making sure that the custard base does not burn.
5. Add 40-50 g of butter to the hot base, stir until completely dissolved.When the cream has cooled sufficiently enough, cover it with a film so that it covers its entire surface in contact and put it in the refrigerator overnight.
6. Let the remaining butter warm to room temperature, then beat it into a lush mass, pouring in one or two tablespoons of custard base. Then cool the cream slightly in the refrigerator and you can start filling the cakes.

Filling with cottage cheese

The cottage cheese eclairs are prepared with whipped cream or butter. The latter option is more stable and less capricious, so most housewives prefer it, considering its proportions to be classic.

To make curd cream for eclairs you need to take:

• 300 g of fat cottage cheese (from 9 to 18% fat content);
• 100-150 g of powdered sugar;
• 70 g of soft butter;
• 5 ml vanilla extract (or vanilla powder).

Cooking method:

1. Grated cottage cheese through a frequent sieve, combine with butter and vanilla extract. Then you should pick up the mixer. They should whisk the ingredients at minimum speed until they reach the most uniform consistency.
2. Having achieved the desired texture, it is necessary in small parts to add the last component of the cream - powdered sugar. Beat everything with a mixer until the necessary density, splendor and smoothness of the mass are achieved.

Protein cream for eclairs

Protein cream is also often used to fill cakes, but to achieve the necessary texture, which will not allow the filling to leak, you should use only proven proportions of proteins, sugar and liquid.

More materials:protein cream - recipe

For one standard portion of custard dough for eclairs, it is enough:

• 4 proteins;
• 45 ml of fresh lemon juice;
• 100 ml of hot water;
• 360 g of sugar.

How to make protein cream for eclairs:

1. First, whisk the whites with lemon juice to firm, firm peaks. Regarding whether the proteins should be chilled, it is worth noting that the product from the refrigerator will beat faster, but when whipping the proteins at room temperature, more stable bonds form, which makes the mass more stable.
2. Set aside the whipped squirrels for a while and boil the syrup from water and sugar. To do this, pour the crystalline product into boiling or just hot liquid, stirring over a fire, bring to complete dissolution and cook until sample on a soft ball. A drop of syrup in cold water should turn into a soft ball.
3. Turn on the mixer again and whisk the proteins with a thin stream to introduce a hot sweet solution into them. Next, whip the cream until it cools completely (10-15 minutes). After that, it’s fashionable to start filling the eclairs.

Butter Based Option

Eclairs are cooked fast enough, so if you don’t want to bother with custard or protein cream for a long time, a simple but very tasty butter cream will help out. For it, you should take in equal proportions butter and condensed milk.

For 10-12 cakes you will need:

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

Cooking process:

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

With mascarpone

Mascarpone soft cream cheese is often used to make creams, which can become a filling of not only cakes, but also eclairs. It is only important to remember that this product is very capricious (it can be easily overdone), so you need to work with it carefully.

For a serving of 16-18 pastries for cream from creamy curd cheese you need to prepare:

• 250 g Mascarpone;
• 350 ml cream with a fat content of 33% and above;
• 140-180 g of powdered sugar;
• vanilla to taste and desire.

We prepare as follows:

1. After holding the container and beaters for a while in the freezer, beat the chilled cream together with the icing sugar until the consistency of the cream.
2. Beat the chilled cheese separately as well. Then, gently, with a silicone spatula, mix the cream into whipped Mascarpone in small portions. It is necessary to act especially carefully so that the mass does not fall. At the end of mixing, you can introduce vanilla or another flavor.

From condensed milk

To fill the cakes, you can use not only a cream of condensed milk and butter, the recipe of which was given above, but also other combinations with this concentrated dairy product, for example, sour cream and boiled condensed milk ("toffee").

For this version of the cream you will need:

• 250 g of homemade fat sour cream;
• 180 g of boiled condensed milk;
• 10-15 ml of cognac for flavor as desired.

Working process:

1. Beat the mixer with sour cream in a lush mass for several minutes. It is better to pre-cool the product. If sour cream is too rare, then it is better to pre-weigh or use a special thickener.
2. Next, add the boiled condensed milk in small parts, while continuing to whip the cream. At the very end, add cognac and literally several rotations of the corollas connect it with the finished cream.

Cream for eclairs

Often it is difficult without certain experience to whip cream with sugar into a gentle air mass, so for filling custard cakes it is better to use a cream that takes longer to cook, but always turns out to be airy and stable.

The ratio of the number of products in the filling:

• 250 ml cream with a fat content of 20% and above;
• 220 g of sugar;
• 1 egg
• 200 g of butter.

The sequence of culinary processes:

1. Combine the egg with sugar and slightly warmed cream. Send this mixture on fire and warm until thickened. Cool the creamy base.
2. Beat soft enough butter in a lush and white mass. In small portions, add a sweet creamy egg mixture from it to room temperature, which has cooled down to room temperature. At the end, any flavor can be added for taste.

Chocolate filling

Chocolate cream for eclairs can be prepared with the addition of cocoa in any of the above fillings, but dark chocolate will make the taste brighter and more saturated, as in the Muslin chocolate cream version below.

For him you need to take:

• 2 eggs;
• 100 g of sugar;
• 30 g of starch;
• 150 g butter;
• 100 g of dark chocolate;
• 350 ml of milk;
• 100 ml cream.

Cooking:

1. Put eggs, starch, sugar and milk mixed in a homogeneous mixture on a fire and boil until thick sour cream.
2. In a hot custard base, put the chocolate chopped into small pieces and mix until it is completely dissolved.
3. Beat the chilled cream in a separate bowl. Beat the cooled custard base with soft butter, then stir in the whipped cream with a spoon, and the cream is ready.