Amazingly gentle custard curd cream is ideal as a filling for eclairs or profiteroles. It turns out soft, airy, literally melting in your mouth. At the heart of it is custard, in which cottage cheese or curd cheese is added to give a special texture. The resulting soft mass can also be used to layer the cakes, but then the cakes should be light and thin. In our article we will present a step-by-step recipe and a photo of curd custard for eclairs. Below we will offer other options for its preparation: without milk, according to Ducane and with the addition of hazelnuts.
Custard curd cream for eclairs
The highlight of this unusually delicious dessert is the cream. Delicate and airy, with a light vanilla note and a creamy finish, it blends perfectly with fresh custard dough. Eclairs are moderately sweet and soft. A delicious custard curd cream holds its shape well and does not come out of the cake when bitten. The dessert is home-made warm and cozy. It can be served both at home tea drinking in the family circle, and at the arrival of dear guests.
The whole secret of the taste of this cream is custard. According to the traditional recipe, it is prepared from the following ingredients:
- Milk. It should be of medium fat content and always fresh, since it depends on it how pleasant the creamy aftertaste will be.
- The eggs. The cream will turn out more gentle if you use only egg yolks during cooking.
- Flour or starch. If you want to cook a thicker cream, it is preferable to use flour in its preparation. The mass will turn gelatinous, like a paste. If you take corn starch, the cream will turn out to be more delicate and refined. It is ideal for layering a cake.
- Butter. It must be of good quality and high fat content.
The second part of the cream is cottage cheese. In the process of cooking, you can use cottage cheese or cottage cheese. In the first case, the cream will be thicker, and in the second - more gentle. Cottage cheese goes well with sweet custard and fully reveals its taste.
Features of preparation and recommendations
Custard curd cream will turn out tastier if you keep secrets from experienced chefs while working with it:
- To cook the cream without lumps, all dry ingredients need to be sieved twice through a sieve, and in the process of cooking on the stove constantly stir the mass.
- The hot cream should be cooled to a temperature of 60 ° C, put it in a cold dish and tighten with a film, completely touching the surface. Otherwise, a crust forms on top, and the mass ceases to be homogeneous.
- Cook custard should be in a bowl with a thick or double bottom. This will prevent it from burning.
The custard curd cream recipe below is ideal for filling eclairs, baskets or profiteroles. You can cook it in advance. The cream is perfectly stored in the refrigerator for 3-4 days.
List of ingredients
To prepare custard, you must prepare the following products on the list:
- milk - 1 cup;
- sugar - 25 g;
- egg - 1 pc.;
- flour (starch) - 20 g;
- butter - 60 g.
For the curd mass you will need the following ingredients:
- cottage cheese 9% - 150 g;
- powdered sugar - 1 tbsp. l .;
- vanilla essence - ¼ tsp
All products must be removed from the refrigerator in advance so that they are warmed to room temperature.
Step by step cooking custard
The overall impression of the dessert depends on how uniform the custard is. It is very difficult to spoil the curd mass. But custard is often obtained with lumps that are too thick or, conversely, too thin. To avoid this, it is recommended to adhere to the following instructions during the cooking process:
- Sift the flour immediately into the dishes in which it is planned to cook the cream.
- Add cold milk. Stir the ingredients thoroughly with a whisk so that there are no lumps.
- Beat the egg with sugar in a separate bowl with a fork.
- Add egg mass to milk.
- Put the stewpan with the ingredients on the smallest fire. With constant stirring, cook the cream until a thick consistency.
- Remove the stewpan from the heat. Transfer the cream to another dish, cover with cling film and cool.
- Cut the butter into small cubes. Add it to the cooled cream and beat well with a mixer. Custard is ready. It can be refrigerated for a while.
Cooking curd
At the second stage, the next part of the cream for eclairs is prepared. For this step, ordinary granular cottage cheese can be used, which without any difficulty can be turned into the most tender curd mass. It is prepared as follows:
- Cottage cheese (150 g), grind twice through a sieve or beat thoroughly with a blender.
- Combine the resulting homogeneous mass with powdered sugar.
- Add a few drops of vanilla essence.
- Stir the cream thoroughly using a spoon or mixer. Curd mass is ready.
All that remains is to combine custard and cottage cheese together. They need to be thoroughly mixed so that the mass acquires a uniform consistency. Custard curd cream is ready.
How to fill eclairs with cream?
If you follow the cooking instructions exactly, the whipped mass turns out to be incomparable: not sugary, tastes good, with a velvety texture. It remains only to fill her with cooled eclairs. After that, you can call the guests to the table. You can start the foundation with cream in two ways:
- Using a sharp knife, make an incision inside the dough piece along the length direction. Using a teaspoon, fill the cake with cream. Cover the filling with the upper half and lightly attach with your fingers, as if to glue the incision with cream.
- Take a confectionery syringe and fill it with cream. Make a small hole in the dough piece. Insert the nozzle of the confectionery syringe or bag into it and fill the cake with cream.
Regardless of the method chosen, eclairs prepared according to this recipe are incredibly tasty.
Custard for cake without milk with cottage cheese
Tired of interlacing the cake with sour cream and condensed milk? Then try to make a wonderful custard with cottage cheese. When preparing it, you must adhere to the following procedure:
- Put butter in advance on the table to make it soft.
- Break the egg into a deep bowl. Pour ½ cup sugar to it. It is good to grind the mass so that the crystals dissolve.
- Add sifted flour to the egg mass (2 tbsp. L.). Mix the ingredients well again.
- Add softened butter. Beat the mass with a mixer. It should become smooth and shiny.
- The cottage cheese of the highest fat content (500 g) several times must be passed through a meat grinder, grind using a sieve, or beat in a food processor. It is better to take fresh homemade cottage cheese - the cream will turn out tastier.
- Combine both parts of the cream in a saucepan with a double bottom, put it on low heat and cook for several minutes. At first, the mass will be liquid, but gradually thicken. Make sure that the cream does not burn. Remove from heat and cool slightly.
- Lubricate the cakes with cream while it is warm. In this case, the cake will be more saturated.
Custard with curd cheese
Thanks to the addition of hazelnuts in the custard, it acquires an unusual taste and aroma. But even without nuts, it also turns out very tasty. The recipe for custard with curd cheese consists of the following cooking steps:
- Pour 80 g of roasted and peeled hazelnuts into the stewpan. Pour it with milk (200 ml) and cream with a fat content of 33% (150 ml). Add vanilla from the pod or essence.
- Bring the mixture to a boil. Then remove the stewpan from the heat, and leave the milk under the lid for another 30 minutes. It should be infused and soaked in a nutty aroma.
- Pour the mixture into a blender with nuts. Grind everything until smooth, and then strain through a sieve. This will get rid of pieces of hazelnut and vanilla.
- Sugar (80 g) combine with flour and starch (13 g each). Add yolks –4 pcs. Grind them well with a dry sugar-flour mixture.
- Combine peanut milk with yolk mass. Pour the mixture into the saucepan. On a small fire, cook custard on the yolks. Cool it by pre-tightening with foil.
- Transfer cold curd cheese to custard. Beat the mass with a blender, transfer to a container with a lid and send to the refrigerator. In this form, it can be stored for up to 5 days. The cream can be used not only as a filling for cakes and pies, but also served with pancakes and pancakes, strudel or as an independent delicious dessert.
How to cook cottage cheese custard according to Ducane?
Diet is not a reason to refuse dessert. According to the following recipe, you can make custard curd cream according to Ducane. Only a few steps are required:
- Pour 350 ml of milk into a small saucepan. Add potato starch (2 tbsp.) To it and mix. Put the saucepan on a small fire.
- Cook the cream until thickened, constantly stirring it with a whisk.
- Add strawberry syrup or sugar-free sauce to the resulting mass. Remove the pan from the stove.
- Grind cottage cheese (3 tbsp.) In advance to make it more tender.
- Add the cottage cheese to the cream, mix and let cool. Then you can use it for its intended purpose.