Eclairs have recently become a very popular pastry creation. Airy forms allow you to fill the pastries with a variety of creams, decorate the surface with glaze. The perfect combination is eclair crisp and a soft cream inside it. But such a combination is possible provided that the cream for eclairs has a certain consistency, aroma and taste.
Ways to finish the eclairs
Eclair is a cake that has a peculiar texture. It seems that the product is inflated, but inside it there is a cavity formed due to the recipe of the test. You can cook cakes within 1.5 hours. Due to the unique property of the dough, the finished product can even be frozen.
Cream for eclairs is chosen in accordance with the conditions for serving a confectionery dish. If the product will succumb to freezing, it is worth using an air or dense cream. In case of timely supply, the cream may be more liquid.
The icing is applied to the cake just before serving. Two types of glaze are used for this type of baking: with chocolate and protein base. Sometimes glaze is sprinkled with chopped nuts, chocolate chips, powdered sugar.
Options for creams for eclairs
Not every cream is suitable for eclair filling. There is a special selection of toppings for the cake, which are ideal in consistency and structure, ideally combined with the taste of custard dough.
List of the easiest and most suitable creams:
- Ganache has a pleasant chocolate flavor. The texture is dense and uniform. Thanks to these characteristics, the dough does not soak.
- Custard is the most popular filling option. It is stored for a long time, does not spread and is easy to prepare.
- An oil base is a classic cake filling option. The airy texture of the composition does not damage the walls of the confectionery and is stable against changes in temperature conditions.
- Chantilly is prepared by chopping cream with sugar. It turns out to be a light airy texture, but such a filling will not be stored for a long time - it’s worth consuming a product with such filling for a spirit of hours.
- Meringue is often used in the preparation of eclairs in confectionery shops where tastings are held. Meringue cannot be stored for a long time even in the refrigerator.
- Cheese cream is prepared from soft varieties by whipping the milk base with the addition of sweeteners.
- Kurd is a variant of fruit cake filling. Often they prepare lemon, blackcurrant kurd, but any fruit can become the basis.
- Curd filler will be an ideal option for those who follow calories. Additionally, condensed milk, sugar and butter are used.
A photo of an eclair with cream prepared according to any of the above recipes will immediately cause appetite in any person. The creams presented are not only tasty, but also beautiful in appearance.
Some secrets about making creams
Choosing a recipe is in accordance with the conditions and terms of further storage. In pastry cafes, the ideal options for preparing toppings based on cream and cheese. If the confectionery product will be transported for a long time and stored for some time in the store, then you should choose ganache, custard and butter cream.
Among the whole variety of recipes for filling for a confectionery, it is very difficult to choose one. However, there are several secrets that will help create an arsenal of different options on one basis.
Recipes for eclairs creams are changed by adding minor products: berries, chocolate, condensed milk, confectionery spices, nuts, poppy seeds and much more. You can use several additives at the same time.
The principle of preparing a standard custard
Custard for eclairs is a classic, time-tested and tastes like sweet tooth. At the same time, filler is prepared very simply. It is important not to spoil the texture, adhere to cooking technology and accurate proportions.
To prepare the simplest custard, you will need the following ingredients in such quantity:
- 250 g of sugar;
- 60 g of flour;
- 4 yolks;
- 500 g of milk;
- 2 g of vanillin.
Cooking method:
- Using a whisk, beat the yolks. Continuing to beat, gradually add sugar and flour. Mix all components well until a homogeneous mass is obtained.
- Lastly, milk is gradually added. At the same time, the whipping process does not stop.
- After mixing all the components, put the container on a small fire to start heating the mixture.
- Heat the future cream until the mixture boils. Then it is worth following the thickening process, choosing the right consistency.
- During the cooking process, constantly stir the composition with a wooden spoon. Such manipulation will not allow grains and lumps to form.
- Remove the mixture from the stove and add vanillin. Cool completely and refrigerate the cream.
There are different variations of the custard preparation. Confectioners even came up with a low-calorie recipe for making custard filling for a French cake.
Low-calorie home-made cream
Low-calorie cream for eclairs at home can be prepared using the appropriate products. The base will be skim milk and a little butter. Required Products:
- 0.5 l skim milk;
- a tablespoon of butter;
- 5 tablespoons of sugar;
- some salt;
- 4 yolks;
- 2 tablespoons of powdered sugar;
- vanilla pod.
The principle of preparation of low-calorie custard:
- Using a whisk, mix the yolks with icing sugar.
- Continuing to stir the yolks, add flour gradually.
- Heat the milk and mix it with sugar and a broken vanilla pod. After a few minutes, remove the confectionery spice.
- Add butter to a warm dairy substance and mix everything until the creamy component melts.
- Pour milk into the whipped yolks. Put on fire and bring to a boil. As soon as the first bubbles appear, immediately remove the composition from the fire.
After the finished filling has cooled, you can fill the cakes.
The fastest filler cooking options
If desired, a recipe with photo cream for eclairs can be found on the Internet or in a culinary magazine. But sometimes I don’t want to cook for a long time and wait for the mixture to cool to fill the cakes ... In this case, instant recipes are ideal.
Options for the fastest cooking fillers for eclairs:
- Beat the mascarpone cheese with cream, sugar and vanilla until smooth.
- Beat egg whites with sugar and lemon juice until firm peaks are obtained.
- Beat condensed milk with a mixer with melted butter.
- Beat cottage cheese with a blender with sour cream and jam.
How to fill eclairs correctly
The recipe for homemade eclairs cream can be selected any. But the quality of the result depends not only on taste indicators, but also on the general appearance of the finished confectionery. Some novice housewives have questions regarding the process of filling eclairs with cream.
The principle of filling depends on which cream was chosen. If custard, ganache or butter cream is used, then the cake should be filled using a pastry syringe or bag. Using a knife, make a hole in the upper part of the confectionery product, and then run the cream through it. If the top of the eclair is not covered with glaze or fudge, then the holes are made from the bottom.
If a more airy cream for eclairs from milk cream or a protein version will be used, then the eclair can be cut in half with a thread. Spread one half with the composition and cover the other without pressing. Berries can be placed on the side.
Secrets of experienced housewives
There are several secrets regarding creams for eclairs:
- You can’t fill the cake with hot cream, as the dough may get wet during cooling.
- After cooling down, any cream is best kept in the refrigerator for a while - this will strengthen the texture.
- If the cream will be used a little later, then adding auxiliary ingredients is not worth it yet. This can be done before using the filler itself.
In principle, there are no special secrets regarding fillers of this kind.
What can be the basis of the cream
The cream base for eclairs is most often cream and boiled condensed milk. These filler preparation options are the fastest and easiest. But such components contain many calories, so they often look for more “dietary” options.
The fastest and one hundred percent option will be a cream of cottage cheese. You can add any of the minor components here: sugar, jam, honey, dried fruits, fresh fruits, nuts, berries, chocolate. Cottage cheese with one of these products is ground through a sieve or whipped with a mixer. The easiest option to prepare is a whipped protein cream with lemon juice and sugar.