Correctly prepared cream for eclairs completely and completely determines the final taste characteristics of a dessert, which is loved by many people. Applying a different set of components and varying their proportions each time you can enjoy a new taste of delicacies.
How to make a cream for eclairs?
Cream for eclairs, the recipe of which can be selected below, does not require you to have high knowledge in the field of cooking. Realizing any of the presented variations, the main thing to remember about the following:
- Cream for eclairs should not be liquid and keep the shape perfectly.
- Any base for filling products is well beaten for the acquisition of an airy and magnificent structure.
- The blanks are filled with a ready-made cream with a confectionery syringe or bag, and, for want of such, with a teaspoon, cutting the eclair from one or both sides.
Classic custard for eclairs - recipe
Classic delicious custard for eclairs is called patisserie in confectionery. It necessarily includes milk, eggs, flour, sugar and natural vanilla, which gives the products a fragrance. Sometimes for taste add cocoa or chocolate, less often - caramel, cinnamon or pistachio paste.
Ingredients:
- milk - 500 ml;
- vanilla pod - 1 pc .;
- eggs - 2 pieces;
- yolks - 2 pieces;
- sugar - 150 g;
- cream (optional) - 125 ml;
- flour and cornstarch - 1 tbsp. spoon with a small slide.
Preparation
- Cut the vanilla pod, clean the seeds, spread the milk, pour in the sugar and heat to a boil.
- Mix the flour and starch with egg yolks, whisk until smooth, pour in hot milk and beat again.
- Mass filtered, heated until thick, again processed with a mixer and after cooling, whisk a whipped cream if desired.
Cottage cheese cream for eclairs - recipe
Along with the classic custard is very popular use of cottage cheese cream for eclairs. For its preparation choose a soft, not sour curd, which is grinded through a fine sieve or punched blender to a creamy texture. Air mass is given to whipped cream, which if desired can be replaced by a portion of condensed milk, while reducing the amount of sugar.
Ingredients:
- cottage cheese - 300 g;
- cream - 300 ml;
- sugar - 1.5 cups;
- vanilla.
Preparation
- Whip cream until thick and thick.
- Crumble until homogeneity and cream texture cottage cheese with sugar and vanilla.
- Portions of cream and whisk a little.
Protein custard for eclairs
A gentle and airy protein cream for eclairs is nothing more than an Italian meringue. It is prepared by brewing whipped egg whites with boiling sugar syrup, which has been cooked to the desired density. For many, this filling may seem too sweet, but in reality it is in perfect harmony with the sausage-free sausage test of eclairs .
Ingredients:
- proteins - 2 pcs .;
- water 50 g;
- granulated sugar - 140 g;
- lemon juice - 2 drops;
- vanilla.
Preparation
- Whisk the whipped to strong foam.
- From the water and sugar, syrup is cooked to a temperature of 120 degrees or a sample on a soft ball.
- Without stopping whipping, pour into the squirrels a thin trickle of boiling syrup, adding lemon juice.
- Continue to beat the cream for eclairs until cooling.
Oily cream for eclairs - recipe
Oily cream for eclairs will appeal to lovers of more nutritious desserts. High calorie content, perhaps, is the only lack of filling. Otherwise, the substance obtained consists of some merits: it is prepared in just 30 minutes, it turns out surprisingly tasty, delicate, airy and perfectly keeps the shape. Of this amount, 600 grams of finished cream is obtained.
Ingredients:
- egg yolks - 6 pieces;
- water 100 ml;
- sugar - 150 g;
- butter - 360 g;
- vanilla.
Preparation
- Stir the yolks.
- From the water and sugar, syrup is cooked to a temperature of 120 degrees.
- Next, a little pour syrup to the yolks, whipping the mass at medium speed.
- In a separate container, grind the oil with vanilla, then in small portions, mix it into a sweet yolk mass.
- Once again, well beat the cream of oil for eclairs.
Eclair cream cream
Next, you will learn how to make cream for eclairs from cream. This no less delicious version of sweet filling for products is one of the simplest and fastest-selling. It is only necessary to choose the right quality cream with a fat content of more than 30% and whip them with the addition of powdered sugar to a dense and lush texture. With a powerful mixer, the entire process will take no more than 10 minutes.
Ingredients:
- cream - 500 ml;
- powdered sugar - 100-150 g;
- vanilla.
Preparation
- Well cooled with crockery whipped cream at high speed to splendor.
- At the end of the beating, sugar powder and a little vanilla are added to the cream cream for the eclairs.
Cream for eclairs with condensed milk - recipe
Another simple cream for eclairs can be made taking into account the following recommendations. As a basis for filling products in this case, regular or boiled condensed milk and butter will be used. Easy such a cream is not called, but delicious and tender - definitely. Its sweetness or density can be adjusted by changing the proportions of the constituents or adding sugar powder to taste. If desired, the taste of delicacies can be enriched by adding a couple drops of vanilla or any other choice of essences, as well as shredded nuts.
Ingredients:
- condensed milk 380 g;
- Butter - 200 g.
Preparation
- All products must be at room temperature before treatment.
- Initially, whisk the butter to splendor.
- Enter a little condensed milk, whisking all the time.
- In the end, add to the cream for eclairs with condensed milk, if desired, flavor or nuts.
Cream for mascarpone eclairs
Incredibly tasty, rich and pleasant in texture mascarpone cream for eclairs can surprise even demanding and exacting connoisseurs of sweet delicacies. Having taken care of the availability of the necessary basic product, it will not be difficult to fulfill the filling preparation technology. The whole process takes only 20 minutes.
Ingredients:
- mascarpone - 500 g;
- cream with fat content more than 30% - 200 ml;
- butter - 100 g;
- powdered sugar - 100 g;
- thickener for cream - 1 packet.
Preparation
- Whip cream separately with a thickener and a soft oil with powder and mascarpone.
- Gradually add the creamy mass to the cheese and stir.
- When the mass becomes homogeneous, a delicious cream for mascarpone eclairs is ready.
Chocolate cream for eclairs - recipe
A real find for sweeties that do not represent their existence without chocolate is a chocolate cream for eclairs. Prepared a delicacy on a custard basis 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. If desired, vanilla or any other flavor can be added to the base.
Ingredients:
- black chocolate - 100 g;
- milk - 300 ml;
- yolks - 2 pieces;
- oil - 150 g;
- powdered sugar - 100 g;
- corn starch - 30 g;
- gelatin - 10 g;
- water - 30 ml;
- cream in fat content more than 30% - 100 ml.
Preparation
- Soak and dissolve in water gelatin.
- Milk is brought to a boil and yolks are ground with starch and powder.
- Warm the mass until thickened with continuous stirring.
- Stir gelatin and cool the substrate under the film to 45 degrees.
- Then add the melted chocolate, and after cooling, whipped cream and butter.