Cream for eclairs protein: recipes, cooking features and reviews

Probably each of us at least once, but tried this great French dessert. And it doesn’t matter at all whether he was bought or baked at home - he fell in love with his taste from the first second. We are talking about an incredibly tender cake from France, which forever won the hearts of sweeteners around the world - eclair.

Despite its small size, the dessert is very tasty and delicate. Traditionally, it is stuffed with custard, but the confectionery art does not stand still and has come up with a lot of variations. We’ll talk about one of them today, but first we’ll dive into the brief history of the appearance of dessert.

Architectural Cooking

The word eclair in translation from French means "lightning". Probably, the appearance of the name was the presence of a minimum amount of ingredients and quick cooking.

He came up with a dessert Marie Antoine Karem around the end of the 18th century. By the way, "the cook of kings and the king of cooks" was not only a pastry chef, but also a well-known architect in his time.

In the 19th century, eclair became more widespread, and in 1884 his recipe was first recorded in a cookbook.

Now it’s not difficult to find dessert, as you can buy it in any candy store or bake it yourself at home. And how to do it, now we will tell.

Common mistakes

Before proceeding to the recipe for eclairs with protein cream, we consider the causes of problems during cooking at home:

1. If the mixture acquires a dark brown shade, then the mass is unsuitable for use, since the syrup was overcooked.
2. During beating at the bottom of the dishes with the protein mixture, caramel pieces are formed, which does not dissolve - the syrup poured very quickly.
3. If the cream became liquid after the syrup and proteins were combined, then the first component was not tested. This is a bad preparation of syrup.
4. The cream was sugary, bitter, liquid, etc. - non-observance of the proportions indicated in the recipe.
5. The process of whipping proteins should not be interrupted for a minute. Otherwise, the cream will be unusable.

And the last: the shelf life of the finished mass in the refrigerator should not exceed 36 hours.

Classic cooking

To make the protein cream for eclairs a more delicate consistency, the eggs must be the freshest. The dishes where the ingredients will be whipped are dry, without fat and clean, and the proteins are chilled.

The whole cooking process is divided into several stages:

1. Cooking syrup. Pour 100 ml of water into a deep saucepan, pour 200 g of sugar and put on medium heat, bring to a boil. As a result, the sweet mass should have a thick consistency and a beautiful caramel shade.
2. Beating proteins. Before the process, it is better to add a small pinch of salt. So, you need to start slowly, after a minute increase the speed to medium, after two - switch to high. Once you notice the formation of peaks, check availability. Gather a little mass in a spoon and turn it over. If the squirrels did not fall out - everything is ready.
3. Continuing whipping, pour hot syrup as thin as possible and continue the process until the mass cools completely.

As a result, the protein cream for eclairs will be airy and tender. Before use, store the mass in the refrigerator on the top shelf.

A simple step-by-step recipe for eclairs with protein cream for beginners

This method, judging by the reviews on the culinary forums, has been tested by many housewives, and, according to the comments, strict adherence to the instructions will lead to an excellent air result.

The first thing to start is to install a water bath. You will need 2 pots of different sizes. Large for water, small for protein. Particular attention should be paid to the second dish, since the result depends on it in many ways. The small pan should be low fat, dry and clean.

Next, pour the proteins of four eggs into the prepared dishes, immediately pour a glass of granulated sugar, a pinch of citric acid and vanilla powder. Beat components for one minute, then place a small pot of protein in a water bath and continue continuous beating for another quarter hour. After the container with cream, remove and, without stopping the process, achieve complete cooling. Put in the refrigerator.

Important! If you cool the finished mass in a natural way, and not by whipping, the cream will settle.

Next, according to the recipe for eclairs with protein cream, you should go to the next step - preparing the custard test:

1. To start, preheat the oven to 200 ⁰ C.
2. Pour 250 ml of water and 0.5 l of milk into a deep saucepan. Put 250 g of oil, add two pinches of salt and place the bowl on the stove. As soon as the liquid begins to boil, and the butter melts, pour 275 g of sifted flour. Intensively mixing with a wooden spatula, brew the mass without lumps. Turn off the heat and let the dough rest for a few minutes.
3. Transfer the mass to the mixer, turn on the whipping mode and, driving ten eggs one at a time, try to achieve a smooth consistency.
4. The finished dough should be laid out using a pastry bag on a baking sheet in the form of strips of equal size (about 5-7 cm in length and 2-3 in width).
5. Bake eclairs for 20 minutes and in no case during this time do not open the oven.
6. Cut the chilled pastries along, using the same pastry bag, fill with the required amount of cream and cover with the second half.

If desired, before serving, you can sprinkle the cakes with powder.

Protein custard

This recipe has a lot of cooking variations (one of them was presented above), but the one described below has been tested by many housewives and recommended for beginners.

The order of preparation of protein custard for eclairs:

1. Mix with 4 egg whites 50 ml of lemon juice.
2. Beat the ingredient until stable peaks.
3. The previous process will take you at least 15 minutes, so at this time, start preparing syrup. Pour a glass of water into the stewpan and pour 100 g of sugar. Bring to a boil and boil the syrup to a soft ball.
4. Pour the syrup into the whipping proteins with a thin stream and continue the process until the cream cools.

Protein cream for eclairs prepared according to this recipe is one of the most stable. Therefore, it can be stored in the refrigerator for up to two days. Although it is advisable to use immediately.

Protein Cream with Gelatin

If you strictly follow the instructions and use the specified number of ingredients, as a result, the protein cream for eclairs will keep its shape perfectly, and taste like bird milk.

Cooking Technology:

1. Soak gelatin (2 tbsp.) For 1.5 hours in chilled boiled water (9 tbsp.).
2. Once the ingredient has swollen, dissolve it in a water bath. The mass should reach a boil, but in no case boil.
3. While the process of heating gelatin lasts, proceed to the proteins (5 pcs.). First you need to mix them with a teaspoon of citric acid and begin to whisk, gradually increasing, pouring 1.5 cups of granulated sugar.
4. At the last stage, in a thin stream, continuing to beat, pour melted and hot gelatin.

Important! Do not interrupt the process until the protein mass is completely cooled.

How many calories are in eclair with protein cream

You can not abuse a small French dessert. Nutritionists note that due to the high nutritional value, eaten 4-5 pieces of cakes cover the daily ration.

If you do not follow the strictest diets and are not familiar with such a problem as being overweight, then you can afford to enjoy this dessert. And all the others who carefully monitor their weight, we inform you that the calorie content of eclair with protein cream is approximately 330 units per 100 g of cake.

Knowing this information, you can initially determine the amount consumed. However, in any case, no matter how high-calorie eclair is, this dessert is incredibly tasty.

And finally ...

An important point in the preparation of any dessert is its presentation. What confectioners don’t come up with to make the appearance of eclair even more attractive: sprinkle with icing sugar, dip in multi-colored jelly, sprinkle with confiture, coconut flavors, pour over chocolate, which add not only sweets to the delicacy, but also additional calories.

In general, experiment, create and remember that you can’t enter the kitchen with a bad mood!