A simple custard for eclairs. Classic custard. Protein custard for eclairs

Eclairs or custard cakes are a culinary classic. But if eclairs are stuffed with different creams, then we will get cakes that are different in content, literally and figuratively. I have the simplest and most common recipe.

You will need the following products: chicken eggs, butter, water, flour, milk, sugar, vanilla sugar.

Preparing pastry dough. Pour water into a saucepan and put on fire. Add butter.

When the butter is melted, add flour and intensively stir the dough until smooth, turn off the fire.

Cool the dough a little and put four eggs one at a time.

Mix thoroughly after each egg. We get a smooth, homogeneous mass.

Put baking paper on a baking sheet and spread the dough with a spoon. You can do this with a culinary bag and an asterisk nozzle - it will be more beautiful.

We put in the oven, heated to 190 degrees C and bake for 15 minutes, then reduce the temperature to 170-175 degrees and bake for another 25-30 minutes.

While the cakes are baking, prepare the custard. Pour milk into a saucepan and put on the stove.

We take three eggs and separate the yolks from the whites. We don't need squirrels here. Put the yolks in a bowl.

Pour sugar and vanilla sugar. We mix.

Add flour and a few tablespoons of cold milk. Mix very thoroughly so that there are no lumps.

When the milk in the pan begins to boil, pour the mixture of yolks, sugar and flour into it. Cook until thickened, stirring constantly. Refrigerate the finished cream.

We stuff the eclairs with custard by making a hole in the side with a pastry bag or syringe. And you can also just make an incision on the side with a knife and use a teaspoon to fill the cakes. From the indicated amount of ingredients, we get 20 pieces of small cakes.

Let the eclairs soak for two hours and can be served with tea, coffee or cocoa.

Properly prepared cream for eclairs entirely determines the final taste characteristics of a dessert loved by many. 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:

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

Classic custard for eclairs - recipe

The classic delicious custard for eclairs is called patissier in the confectionery art. 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

Cut the vanilla pod, clean out the seeds, spread the milk, add sugar and heat to a boil.
Flour and starch are mixed into beaten eggs with yolks, beat until smooth, pour in hot milk and beat again.
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, soft, not sour cottage cheese is chosen, 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

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

Protein custard for eclairs

Delicate and airy protein cream for eclairs is nothing more than that. It is prepared by brewing beaten egg whites with boiling sugar syrup, boiled down 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

Beat egg whites until firm foam.
Syrup is boiled from water and sugar to a temperature of 120 degrees or samples for a soft ball.
Without stopping beating, pour boiling syrup into the proteins in a thin stream, adding lemon juice.
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 is perhaps the only drawback of filling. Otherwise, the resulting substance consists of one advantage: 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

Rub the yolks.
Syrup is boiled from water and sugar to a temperature of 120 degrees.
Then, little by little, pour the syrup into the yolks, whipping the mass at medium speed.
In a separate bowl, butter is ground with vanilla, after which it is mixed in small portions into the sweet yolk mass.
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 no less tasty option for sweet filling for products is one of the simplest and most quickly sold. 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

Well-chilled cream together with dishes is whipped at high speed until fluffy.
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. In this case, ordinary or boiled condensed milk and butter will be used as the basis for filling products. 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 powdered sugar to taste. 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

All products must be at room temperature before processing.
First, beat the butter until fluffy.
Little by little, condensed milk is introduced, whisking all the time.
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

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

Chocolate cream for eclairs - recipe

A real find for the sweet tooth, who cannot imagine their existence without chocolate, will be for eclairs. A custard-based delicacy is prepared with the addition of 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.

We welcome our invaluable regular readers and those who have just joined us in search of a new treat. In this article, you will learn a recipe for eclairs with custard, which will not be much more difficult to cook at home than putting together a regular salad. The resulting sweet will be both tastier than store-bought and healthier, because you have full control over the production process and are confident in the ingredients.

We will prepare custard, but do not be afraid and upset - making it is relatively simple, and it is not at all necessary to have the talent of a cook. We invite you not to waste time in vain, but to see for yourself by preparing homemade eclairs with us. You can buy the necessary products in any supermarket, which we advise you to do. Let's get started!

Ingredients:

For cream:

1. Eggs - 3 pieces

2. Sugar - 90 g

3. Flour - 20 g

4. Milk - 150 g

5. Butter - 30 g

For test:

1. Milk - 30 ml

2. Butter - 60 g

3. Flour - 70 g

4. Eggs - 3 pieces

Cooking method:

It is worth mentioning such a moment right away - it is not necessary to prepare custard. You can make butter, chocolate or use regular whipped cream - it all depends on your desire and taste. We recommend starting cooking with it, because. will have to be cooled. And yet - from the indicated number of products you will get about seven eclairs - keep this in mind, and if necessary, increase the number of ingredients in advance.

1. We break three eggs, divide into protein and yolk. The cream needs the latter, we send them to a convenient container. We also send sugar and flour there. All the ingredients must be combined with a whisk - it is not necessary to beat completely, just knead a little. If you like, add a tiny amount of milk to make it easier to stir.

2. Add a small amount of vanillin to the resulting mass. Boil the rest of the milk and then add to the bowl with the rest of the ingredients and mix.

3. Pour the liquid into a saucepan and put on fire so that the mixture boils. Do not forget to stir all the time, because. it quickly burns and, accordingly, deteriorates. After boiling, boil for about a minute and a half.

4. Remove from the stove and immediately send the butter to the hot mixture and mix well with a whisk until the last ingredient is dissolved. Transfer the resulting cream to a small bowl, cover with cling film and refrigerate.

Dough:

5. Pour about twenty grams of clean water and a little more milk into the pan. We also put butter there, preferably at room temperature.

6. To create a neutral taste for the dough, add a pinch of salt and the same amount of sugar. Place the pot on the stove and bring to a boil.

7. When the liquid boils, reduce the heat to medium and send the flour to the pan.

By the way, while boiling, also stir the contents. After adding flour, you will need to stir continuously, and the dough will begin to form a “bun”.

8. After three minutes, remove the dough from the heat and pour into another bowl and leave for a while to cool.

9. Crack three eggs separately and shake until smooth. It is best to start with two, if the product is large, and then introduce the latter into the dough in parts. Those. beat separately and pour little by little until the desired dough consistency is obtained.

10. Pour the liquid into the dough and start mixing. It is best to start with a spatula while the dough has not completely taken the added eggs, and then take the whisk. If you have a planetary mixer, use it.

11. Line a baking sheet with parchment paper. Transfer the dough into a pastry bag and form future eclairs - these should be strips six centimeters long. Make a small margin in the form of a distance between them, because. the stripes will expand.

12. Preheat the oven to two hundred degrees, and then put our baking sheet with an almost ready dish. After ten minutes, lower the temperature to 180 degrees for twenty minutes. This time is approximate, so watch for readiness - a golden color and a crust should appear.

13. We take out and transfer to a cooling rack. Take out the cream and transfer it to a pastry bag. If not, take a regular plastic bag.

14. Using a thin nozzle, make several holes through which the cream will fill. After, insert a bag of cream and squeeze.

15. It remains only to decorate the top face. You can just drizzle with chocolate. We melted two types of glaze, into which we will lower the finished eclairs. Divide the sugar into two parts - add food coloring to the first, and leave the rest as is. We wrap the cake and, if you want, you can sprinkle with coconut flakes or other sweet decoration. Leave for a while and let the top harden. Ready! Enjoy your meal!

Custard is good in all its forms - both as a filling for donuts or "Napoleon", and in addition to vanilla ice cream, and as an independent dessert. The famous French cakes are inconceivable without this cream - all kinds of eclairs, shu and profiteroles. Custard, or as it is also called, English cream is the first thing future confectioners study at culinary school. Below you will find some popular recipes for eclair custard with a photo and get acquainted with some tricks for its preparation.

From Rome through Italy to France

Custard is not an invention of our time. The first mention of its prototype is found in records dated around 265 BC - even then the ancient Romans discovered that eggs and milk together form a viscous mixture and began to use it as a dressing for dishes.

Despite the fact that in many European countries custard for eclairs according to the classic recipe is called "English cream", it was not invented at all in Britain. The first well-known description can be found in the book "The Science of Cooking and the Art of Good Nutrition" by the famous Italian chef and businessman Pellegrino Artusi, who recommended serving it with gelato a la crema - a scoop of vanilla ice cream.

In France, the cream became popular thanks to the culinary and confectioner Marie-Antoine Karin. It was at his suggestion that custard cakes known since the 16th century began to be filled with English cream.

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 you should try it only once, and you will fall in love with this type of baking forever, because profiteroles, shu and eclairs are always obtained. Just follow the simple instructions.

Ingredients:

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

Cooking:

Place water, oil and salt in a small saucepan and bring to a boil.
Pour the 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 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.

Classic with milk

Ingredients:

milk 3.5% fat - 500 ml;
egg yolks - 3 pcs.;
50 grams of powdered sugar;
vanilla essence.

Cooking:

Heat the milk in a saucepan, but do not let it boil.
While the milk is heating, beat the egg yolks, vanilla and icing sugar in a separate bowl.
Pour a glass of hot milk into the yolks, stirring constantly.
Put the resulting mass in a water bath.
Without ceasing to stir the mixture, pour the remaining milk into the cream.
Cook the cream until the density of sour cream, stirring it with a whisk.
Cool the cream and fill the eclairs with a pastry syringe.

Creamy tenderness from Australia

Another type of delicious custard for eclairs was offered by Australian chef Philip Sibley. He used equal proportions of milk and cream, and more yolks. According to Sibley, you should start beating eggs with sugar only after the milk boils - their long contact spoils the delicate structure of the yolk, which worsens the taste of the cream.

To make Philip Sibley's Classic Eclair Custard, you'll need:

milk 3.5% - 250 ml;
cream 15% - 250 ml;
70 g of powdered sugar;
4 egg yolks.

To begin, place the milk and cream in a small saucepan. They should be well warmed up, but not boiled. When the cream and milk mixture is hot, beat the yolks with sugar with a mixer and, without stopping beating, add half a glass of the milk mixture.

Place the future cream in a water bath. Add the remaining milk to the yolks. Heat the cream, stirring it with a whisk, until it thickens. Fill the eclairs with a pastry syringe and top with chocolate.

Cream "Patisser"

Cream "Patisière" is one of the varieties of custard for eclairs with butter.

Ingredients:

milk 3.5% - 250 ml;
sugar - 60 grams;
vanilla - a pod;
yolk - 3 pcs.;
corn starch - 25 g;
butter - 25 g.

When preparing the Patisière base, you need to follow the classic custard recipe for eclairs.

Warm milk with vanilla. Leave to infuse for 15-20 minutes. Strain and reheat.
In a bowl, mix starch and sugar. Add yolks and beat.
Add some of the hot milk to the egg mixture, stirring constantly with a whisk.
Put the cream in a water bath and pour in the remaining milk.
Cook, stirring constantly until thickened.
Refrigerate cream. Add room temperature butter and beat.

This delicious éclair custard is great for Napoleon cake or all kinds of pastries. But it does not hold its shape very well and is therefore not suitable for decoration or open profiteroles.

stability and form

When the filling is not hidden inside the dessert, but also performs a decorative role, for example, as in Pari-Brest custard cakes, Muslin cream is prepared on the basis of Patisière.

300 grams of butter;
125 grams of Patisier cream;
100 grams of praline.

Whip softened butter. Add Patisier cream one tablespoon at a time, beating the mass with a blender or mixer each time. Finally, gently fold in the pralines. Cool, put on cakes.

What is custard and what is it eaten with?

Custard for eclairs according to the classic recipe has another name - custard. This concept combines all kinds of desserts prepared on the basis of eggs, milk, cream and sugar.

Custard serves as the basis for an almost endless number of desserts - On its own - as a sauce for ice cream or impregnation of a cake, with butter it turns into pastry cream - the best filling for eclairs, profiteroles and other cakes. Baked - in creme caramel, creme brulee, cheesecake. Add whipped cream to the custard and get the most delicate mousse, put the resulting mousse in the oven and at the end it will turn into a milk soufflé.

Creme brulee

We have already learned how to cook custard according to the classic recipe for eclairs step by step. Now let's try to make a baked custard "Creme brulee" on its basis.

Ingredients:

Cream 33-35% - 500 ml.
Egg yolks - 4 pcs.
Sugar - 70 g.
Vanilla essence.
Brown sugar for sprinkling.

In addition to products, you will need:

Cooking felt-tip or gas burner.
Ceramic molds for baked desserts.
Deep pan.
Towel.

Cooking:

First, let's prepare the custard for eclairs according to the recipe step by step. Since the baked custard has a denser structure than the filling for cakes, we use heavy cream instead of milk.
The finished cream must be poured into creamers.
Place a towel on the bottom of the baking sheet and place the molds inside.
Pour boiling water into a baking sheet to 1/2 the height of the bowls.
Preheat the oven to 140 degrees and put the baking sheet on the middle level. Bake for 30-40 minutes. The finished creme brulee will resemble jelly in consistency.
Cool the finished cream and put it in the refrigerator for 4-5 hours.
Remove molds from refrigerator and sprinkle with brown sugar. Flambé each serving with a burner. Ready cream can be decorated with berries.

Cream caramel - the airy tenderness of a French dessert

If you do not have a culinary felt-tip, then instead of delicate creme brulee, you can serve creme caramel to the festive table. Ingredients and tools for its preparation can be found in any home.

For cooking you will need:

milk 3.5% - 250 ml;
cream 33-35% - 250 ml;
yolks - 3 pieces;
egg - 1 piece;
brown sugar - 70 grams;
vanilla essence;
sugar - 100 g;
water - 100 ml;
silicone moulds.

Cooking:

To begin with, we will prepare the custard already known to us. Combine milk and cream in a small saucepan and add vanilla essence. Heat the resulting mixture over medium heat.
Mix yolks, egg and brown sugar in a bowl until smooth. You should not beat the mixture strongly - the bubbles will spoil the structure of the future dessert.
Add part of the milk mixture to the egg mixture, mix thoroughly, put in a water bath.
When the yolks are warm enough, pour out the rest of the milk.
Cook the resulting cream until thickened, stirring constantly.
Now it's time for caramel - put the sugar in a saucepan, pour out the water and leave over medium heat until the sugar is completely dissolved. Do not stir the mixture, otherwise the sugar will crystallize and you will have to start all over again.
Boil caramel until light brown.
Pour 1-2 tablespoons of caramel into silicone molds, depending on the volume. Caramel should completely cover the bottom.
Spread custard on top.
Preheat the oven to 140 degrees. Put a folded towel or paper napkins on the bottom of a deep baking sheet, put the molds with the future dessert and pour boiling water to a height of about 1/2 the height of the molds.
Bake 40 minutes.
Cool the dessert and send it to the refrigerator for 4-5 hours.
Carefully remove the finished caramel cream from the mold so that the caramel bottom is on top, decorate with fruit and serve.

How to cook eclairs with custard?

At the very beginning of the excursion into the world of custard desserts, we prepared the basis for eclairs. It's time to fill them with one of the custards. This can be done in several ways.

The easiest is to cut the cake lengthwise and fill with cream with a spoon, put the “cap” back in place and glaze.

But real confectioners don't do that at all. Confectionery custard is collected in a culinary bag. Two small holes are made on top of the cake, through which the eclair is filled with cream. The top is glazed and decorated. You can make holes from the narrow ends of the eclair and fill it like a tube.

Previously, melted chocolate or nut sprinkles were used for glazing. Today, the choice of decor is almost endless and depends only on the imagination of the confectioner: these are all kinds of creams - protein, oil or Muslin, and icing - from standard chocolate to mirror. As well as berries, sweets, pieces of caramelized fruit.

Secrets of the English cream

The variations of making custard are endless, but there are common secrets, knowing which, you will never spoil your English cream.

The cream is based on milk or cream, condensed with egg yolks. But if you connect them quickly and immediately, they will curl up. To do this, the yolks are pre-beaten with sugar and the hot liquid is added gradually and constantly stirring.
Custard is an extremely delicate dessert and does not tolerate high temperatures well. Therefore, heating should be done in a water bath. At the same time, make sure that the boiling water does not touch the bowl of cream - it should be steamed.
The proportions of the cream vary from case to case, but Artusi's golden rule says - for one part of milk - a quarter of the yolk and a quarter of sugar, for 1 liter of milk you need 250 grams of sugar and 250 grams of yolks (about 12 pieces).
You need to flavor the cream during the first heating of the milk. Vanilla, cinnamon stick, lavender or other flavorings should be added to hot milk and left to infuse for 25-20 minutes. Strain the milk and heat again.
When flavoring a dessert with alcohol, you need to add it to the already cooled cream.
Custard can not be stored for more than a day. So that its surface does not delaminate and is not covered with a thick thick layer, the container in which the custard is stored should be covered with cling film so that it is in contact with the cream over the entire surface.

Calorie eclair with custard

All types of custard pastries with custard in the world of pastries and cakes are quite a dietary type of treat. The composition of the dessert includes a minimum amount of sugar and therefore it is practically safe for your waist. Practically - because it is quite difficult to limit oneself to one cake, they are so airy and tasty.

For comparison:

calorie eclair with custard - 270 kcal per 100 grams;
potato cake - 310 kcal per 100 grams;
tubes with protein cream - 454 kcal per 100 g;
a basket with cream - 372 kcal per 100 grams;
honey cake - 478 kcal per 100 g.

The peculiarity of custard dough is that when baking under the influence of hot steam, it rises, and a rather large cavity forms inside. It is this space inside the cake that is used to fill the cream. This is usually done with a pastry syringe. In this way, eclairs, profiteroles, shu, special buns for unsweetened fillings from cheese, fish and meat are prepared.

Ingredients:
- wheat flour - 150 g;
- milk 3.2% - 125 ml;
- boiled water - 125 ml;
- butter - 100 g;
- chicken eggs - 3-4 pieces;
- a pinch of salt;
- granulated sugar - 1 teaspoon

How to cook choux pastry for eclairs:

Place milk, water, butter, salt and sugar in one saucepan, mix and put on fire. Whisking constantly in a circular motion, bring the mixture to a boil. Sift the flour and add to the boiling mass. Thoroughly and regularly mix the dough until you get a dense mass in the pan. Reduce the heat to low and keep the dough on it for another 1-2 minutes. As a result, you should get a ball that easily separates from the walls of the pan. Remove the pan from the heat, transfer the dough to a clean container. Cool it by kneading it with a spoon or a mixer with a special dough attachment. It should become warm to the touch.

Beat in the eggs one at a time and mix thoroughly after each egg. As a result, you should get a homogeneous, shiny-looking dough, sliding off a spoon in a wide, heavy mass. Not too thick, but not too runny either. Thick during baking will rise poorly, and liquid will spread over the baking sheet.

Line a baking sheet with parchment paper and use a pastry syringe to spread the dough onto it. You should get oblong cakes. Bake the eclairs in an oven preheated to 180°C for 35-40 minutes. Ready-made eclairs should be a beautiful golden color and not lose their magnificent shape when cooling.

Eclair custard recipe

Ingredients:
- granulated sugar - 200 g;
- wheat flour 50 g;
- yolks - 4 pcs.;
- milk - 500 ml;
- cream 30% - 100 ml;
- vanillin 2 g or vanilla sugar - sachet

How to make custard for eclairs:

Put flour, yolks and granulated sugar in a saucepan. Mix all ingredients. Pour milk into the mixture. Once again, mix everything thoroughly and put on a slow fire. Boil until boiling - the appearance of bubbles. Stir again and remove from heat. Leave the cream on the table to cool. After its temperature drops, the cream will become thicker.

To improve the taste, you can add a little whipped cream to the cream. To do this, cool the cream and the tools with which you will whip them in the refrigerator. Then beat until soft peaks form. Mix with cooled cream.

How to make eclairs with custard

Refrigerate eclairs before serving.