Cream for eclairs: recipe with photo

A cake like eclair is probably one of those dishes that will appeal to anyone. How did this miniature sweetness earn the love and recognition of the whole world?

The word "eclair" in translation from French means "lightning, flash." According to one guess, this name went to a treat for the property to instantly increase in size.

Eclairs cakes are easy to distinguish in shape: oblong, even elongated. This is a choux pastry dish baked in the shape of sticks about ten centimeters long. A classic eclair filled with sweet cream. Outside, the cakes are glazed, sometimes sprinkled with dessert additives: wafer crumbs, nuts, etc.

Homemade Eclairs with Cream Cream Recipe

To prepare the eclairs you will need:

• eggs - 5-6 pcs.;
• water - 200 g;
• butter - 150 g;
• milk - 20 ml;
• flour - 150 g;
• salt.

The result should be about 18 to 20 cakes (it all depends on their size).

Cooking eclairs

1. Pour water into a saucepan, put on fire, put butter and bring to a boil.
2. Reduce the fire. Pour flour into the pan. Stir until the dough stops sticking to the walls of the pan (it takes only 2 - 3 minutes). Remove from the stove.
3. Add milk to the resulting dough. It will serve as a cooler for the test and reduce its temperature to the necessary. Now you can enter the eggs.
4. Eggs must be added strictly one at a time, and then mixed. You need to monitor the consistency of the resulting test. Sometimes the number of eggs can be different: more or a little less. It is better to first break the latter into a separate bowl and put into the dough a little, literally by teaspoon. The dough should be creamy, if you pick it up a little and raise it, it should flow out of it. It flow or even stretch, and not spill out like water.
5. Using a syringe, we form eclairs and put on a baking sheet, pre-lubricated with sunflower oil. Special baking parchment is not required.
6. Preheat the oven to 200 - 220 degrees and bake for about 15 minutes. If the eclairs turned out to be large, then for baking it will take a little more time, about 20 minutes.
7. Fill the finished products with a pre-prepared cream using a confectionery syringe and cover with glaze.

Eclairs cream recipes options

Cakes filled with butter cream have a high calorie content. However, this is not a reason to refuse them. Such a delicacy is perfect for dessert; children and older sweets will like it.

Eclairs with condensed milk are best combined with aromatic tea or hot coffee. Because these cakes are very sweet. Ready-made eclairs require storage in a cold place. Although the likelihood that this treat will remain the day after tea is very small. No matter how many you eat, you still want to take more.

Classic toppings: patissier cream

To prepare a cream for eclairs you will need:

• milk - 0.5 l;
• vanillin (or vanilla sugar) - on the tip of a knife8
• flour - 40 g;
• corn starch - 40 g;
• chicken eggs - 2 pcs;
• egg yolks - 2 pcs;
• sugar - 150 g;
• cream - 130 ml.

Cooking method

Consider how to cook cream for eclairs patier:

1. Add vanillin to milk and mix. Heat over medium heat.
2. When the milk boils, immediately reduce the heat. Do not allow foam to form.
3. Sift flour with corn starch. Beat eggs with yolks, add flour and starch to them, beat again. If you do this with a mixer, you should set it to medium power. A thin stream, not stopping the whipping, pour boiled warm milk to whipped eggs and yolks.
4. Filter the cream with a sieve and pour it into the pan. We put on low heat and whip the cream now with a whisk until thickened. We continue to heat for about two more minutes, then remove from heat and beat well once more.

Cream with Condensed Milk

Even children are able to cook eclairs with cream filling. To do this, you need to mix only a couple of ingredients. This cream is also suitable for sponge cake.

To prepare a cream for eclairs with condensed milk you will need:

• butter - 250 g;
• boiled condensed milk - 250 g.

Preparation of cream with condensed milk:

1. To prepare such a cream, the oil must be softened. No need to melt it, just remove it from the refrigerator in advance. Beat butter thoroughly with a blender.
2. When the butter turns white, we gradually begin to pour in the condensed milk and immediately mix. Condensed milk is used already cooked, boiled.
3. The filling is ready, you can fill the cakes.

Air cream

Thanks to the recipe for eclairs cream, even without special culinary knowledge, you can cook festive and delicious eclairs. The process is quite simple, and the components are easily accessible.

To prepare, prepare:

• sugar - 200 g;
• butter (fat content not less than 80%) - 180 g;
• 1 egg
• cream (25% fat and above) - 200 ml.

Making air cream for eclairs:

1. Beat the egg thoroughly with sugar.
2. The cream must first be heated, but not brought to a boil. Mix them with beaten egg and sugar. Then, without stopping the whipping with a whisk, put the pot with the resulting mass on a small fire. The mass will become thick as it warms up.
3. You can sprinkle some vanillin or vanilla sugar to add flavor.
4. Leave the resulting mass to cool. At this time, whisk the butter until white.
5. The final step in the process of preparing the cream: combine the oil with the cooled mixture, beat with a mixer until it becomes weightless and light. The sweet filling is ready, now you can fill it with cakes.

Protein cream for eclairs

For a change, you can try to prepare a protein cream. If you compare it with the standard custard, it turns out, like a cloud, more airy and light. After trying a piece of eclair with such a cream, you can immediately feel how it just melts in your mouth. Cooking time is about 20 minutes.

The most difficult part in this recipe is that while the mass is heated in a water bath, mix it non-stop with a mixer so that it is brewed uniformly and uniformly. This cream is suitable for waffles and sponge cakes.

To prepare you will need:

• egg whites - 4 pcs.;
• sugar - 100 g;
• vanillin (or vanilla sugar) - on the tip of a knife.

Preparation of Protein Cream:

1. Carefully separate the whites from the yolks. Pour them into a metal bowl (this is a prerequisite).
2. We place in a water bath and slowly, at low speed, beat.
3. After about a minute, we begin to add sugar: we fill it with a thin stream. Switch the mixer to high speed mode. After about 10 minutes, the mixture becomes thicker, acquires an attractive shine. Once it becomes viscous, remove the bowl from the water bath. The cream is ready, you can fill them with cakes.

Mascarpone Cream

You will need:

• cream (fat content above 30%) - 350 ml;
• mascarpone - 250 g;
• powdered sugar - 8 tbsp. l .;
• vanilla sugar (vanillin can) - 1 tsp.

Cooking method

1. Beat cream with vanilla and regular sugar until creamy.
2. Beat the mascarpone in a separate bowl and gently, without ceasing to stir, add it to the creamy mixture.
3. Thoroughly stir everything until smooth.

Curd cream

Ingredients:

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

We proceed to the preparation of creamy curd cream for eclairs:

1. Before cooking, the cottage cheese must be wiped through a sieve or whipped with a blender into a homogeneous paste.
2. Then add icing sugar, cream, lemon zest and vanilla extract. Mix gently.
3. Beat again until a homogeneous creamy curd mass is formed.

We considered simple recipes for eclairs with cream (photos of ready-made cakes are presented in the article). There are several types of cream to choose from, each of which can be prepared relatively quickly. Such cakes are sure to please the sweet tooth. Calorie Eclairs with butter cream 250 - 400 kcal, it all depends on the recipe.