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Custard for eclairs. Eclairs

Custard for eclairs. Eclairs

A cake like an eclair is probably one of those dishes that will please everyone. How did this miniature sweetness deserve the love and recognition of the whole world?

The word “éclair” translated from French means “lightning, flash.” According to one guess, this name went to the delicacy for its ability to instantly increase in size.

Eclair cakes are easy to distinguish by their 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. The outside of the cakes is covered with glaze, sometimes sprinkled with dessert additives: wafer crumbs, nuts, etc.

Recipe for homemade eclairs with butter cream

To prepare 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 approximately 18 - 20 cakes (it all depends on their size).

Preparing eclairs

  1. Pour water into a saucepan, put it on fire, add butter and bring to a boil.
  2. Reduce the fire. Pour flour into the pan. Stir until the dough stops sticking to the sides of the pan (it will only take 2 - 3 minutes). Remove from the stove.
  3. Add milk to the resulting dough. It will serve as a cooler for the dough and reduce its temperature to the required level. Now you can introduce the eggs.
  4. Eggs must be added strictly one at a time and then mixed. You need to monitor the consistency of the resulting dough. Sometimes the number of eggs may be different: more or slightly less. It is better to first break the latter into a separate bowl and add it into the dough little by little, literally a teaspoon at a time. The dough should have a creamy consistency; if you scoop a little into a spoon and lift it, it should flow out. It is to flow out or even stretch, and not pour out like water.
  5. Using a syringe, we form eclairs and place them on a baking sheet, greased with sunflower oil in advance. No special parchment is required for baking.
  6. Preheat the oven to 200 - 220 degrees and bake for about 15 minutes. If the eclairs are large, then baking will take a little longer, about 20 minutes.
  7. We fill the finished products with pre-prepared cream using a pastry syringe and cover them with glaze.

Variants of recipes for butter cream for eclairs

Cakes filled with buttercream are high in calories. However, this is not a reason to refuse them. This delicacy is perfect for dessert and will appeal to children and older people with a sweet tooth.

Best paired with aromatic tea or hot coffee. Because these cakes are very sweet. Ready-made eclairs require storage in a cool place. Although the likelihood that this delicacy will remain the next day after drinking tea is very small. No matter how many of them you eat, you still want to take more.

Classic filling: creme patissiere

To prepare buttercream 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;
  • chicken egg yolks - 2 pcs;
  • sugar - 150 g;
  • cream - 130 ml.

Cooking method

Let's look at how to prepare buttercream for patissiere eclairs:

  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 the eggs with the yolks, add flour and starch, beat again. If you do this with a mixer, set it to medium power. In a thin stream, without stopping beating, pour boiled warm milk into the beaten eggs and yolks.
  4. Strain the cream using a sieve and pour it into the pan. Place on low heat and whisk the cream until thickened. Continue heating for about two more minutes, then remove from heat and whisk thoroughly again.

Cream with condensed milk

Even children can make eclairs filled with butter cream. To do this, you only need to mix a couple of ingredients. This cream is also suitable for sponge cake.

To prepare buttercream 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 butter must be softened. There is no need to melt it, just remove it from the refrigerator in advance. Beat the butter thoroughly using a blender.
  2. When the butter turns white, gradually begin to pour in condensed milk and mix immediately. Condensed milk is used ready-made, boiled.
  3. The filling is ready, you can fill the cakes.

Airy cream

Thanks to the recipe for butter cream for eclairs, even without any special culinary knowledge, you can prepare festive and very tasty eclairs. The process is quite simple and the components are readily available.

To prepare, prepare:

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

Preparation of airy 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 whisking, put the pan with the resulting mass on low heat. The mixture will become thick as it heats up.
  3. You can add a little vanillin or vanilla sugar to add flavor.
  4. Leave the resulting mass to cool. At this time, beat the butter until white.
  5. The final step in the process of preparing the cream: combine the butter with the cooled mixture, beat with a mixer until it becomes weightless and light. The sweet filling is ready, now you can fill the cakes with it.

Protein cream for eclairs

For variety, you can try making protein cream. If you compare it with standard custard, it turns out like a cloud, more airy and lighter. Having tasted a piece of eclair with such cream, you can immediately feel how it simply melts in your mouth. Cooking time is about 20 minutes.

The most difficult thing in this recipe is that while the mass is heating in a water bath, stir it non-stop with a mixer so that it brews evenly and evenly. 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 must).
  2. Place in a water bath and slowly, at low speed, beat.
  3. After about a minute, we begin to add sugar: pour it in a thin stream. Switch the mixer to high speed mode. After about 10 minutes, the mixture will become thicker and acquire an attractive shine. As soon as it becomes viscous, remove the bowl from the water bath. The cream is ready, you can fill the cakes with it.

Butter cream with mascarpone added

You will need:

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

Cooking method

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

Cottage cheese cream

Ingredients:

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

Let's move on to preparing the creamy curd cream for eclairs:

  1. Before cooking, the cottage cheese must be rubbed through a sieve or blended into a homogeneous paste.
  2. Then add powdered sugar, cream, lemon zest and vanilla extract. Mix carefully.
  3. Beat again until a homogeneous airy creamy curd mass is formed.

We looked at simple recipes for eclairs with butter cream (photos of the finished cakes are presented in the article). There are several types of cream to choose from, each of which can be prepared relatively quickly. These cakes are sure to please those with a sweet tooth. The calorie content of eclairs with butter cream is 250 - 400 kcal, it all depends on the recipe.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

A delicate custard cake called eclair is loved by everyone, young and old. To satisfy the desire to eat, many run to the store, where they purchase goods. The rest prepare the treat themselves, studying step-by-step recipes with photos, because it’s not at all difficult. The hostess chooses the dough and cream for airy eclairs, depending on her preferences (taking into account calorie content). How to prepare a classic confectionery dessert and types of filling will be discussed in the presented review.

How to make custard cream

This cake is a dessert made in the shape of a tube with a delicious filling. The filling is:

  • custard;
  • condensed milk cream;
  • curd;
  • butter cream;
  • chocolate.

The process of making a cake is worth mastering. Homemade desserts will delight your family and friends with their extraordinary taste. Choose the ingredients that suit you, create masterpieces in your kitchen, enticing with a pleasant aroma not only household members, but also passers-by on the street. After spending a little time, you will reward yourself for your efforts with a delicious dessert and enjoy it in a comfortable atmosphere.

From condensed milk and butter

To prepare such a sweet dessert you will need:

  • condensed milk - can;
  • butter – package (250 g).

Preparing this filling is very simple, for this you need:

  1. Prepare condensed milk; for those who have a sweet tooth, you can choose a boiled product. Add the oil substance, finely chopped. Bring the mixture to a homogeneous state.
  2. We fill the cooled desserts with the lush contents (we use a syringe, which will help distribute the filling evenly, and the tube will become incredibly tasty). Let the finished dessert stand for a while to soak.

Curd

In order to get a delicious curd cream for eclairs, you need to prepare:

  • low-fat cottage cheese – 200 grams;
  • sugar - glass;
  • cream – 200 ml.

It’s easy to prepare the filling for delicious eclairs; all you need to do is follow the step-by-step guide:

  1. Place the cottage cheese in a special bowl, add sweetener to it, and mix everything. A spoon will allow you to knead the ingredients and obtain a certain consistency.
  2. Carefully pour in the cream, beat with a mixer until a homogeneous mixture is obtained.
  3. The filler is ready, fill the cooled blanks with it. Bon appetit.

With custard without eggs

To make eggless custard, you need the following ingredients:

  • flour – 100 grams;
  • sugar – 200 grams;
  • butter – 250 grams;
  • milk – 500 ml;
  • almonds – 50 grams.

Making the filling for the cake is not difficult, repeat:

  1. Heat the milk, add flour and sugar, cook until thick, do not forget to stir.
  2. Cool the mass.
  3. Gradually add the oil component, beating with a mixer.
  4. Crush the almonds and add to the butter mixture.
  5. The filling is ready, all that remains is to fill the cake with it.

Creamy

Ingredients:

  • sugar – 200 grams;
  • butter – 200 grams;
  • egg – 1 pc.;
  • cream – 250 ml.

Step-by-step preparation:

  1. Beat the egg with powdered sugar.
  2. Pour in the heated cream, stir until thickened.
  3. Cool the workpiece and gradually introduce the oil component into it, while whisking with a mixer.
  4. The filler is ready.

This dessert can be decorated by making a chocolate design on the top. To prepare the glaze you will need:

  • cocoa – 1 tbsp. l.;
  • sugar – 100 g;
  • butter – 100 g.

To prepare the glaze you need:

  1. Brew cocoa.
  2. Pour the sugar-butter mixture into it, stir well.
  3. The glaze is ready (brush the finished products and let them dry).

Custard with milk and butter

Eclairs with custard have become a traditional dish. To prepare this royal filling you need to use:

  • egg – 1 pc.;
  • flour – 2 tbsp. l.;
  • sugar – 250 g;
  • milk – 600 ml;
  • butter – 250 g.

The entire production process will not take much time, but it is worth remembering that storing the filler for a long time is prohibited, because it is an excellent breeding ground for bacteria. Try to prepare the filling right before use and do not leave it for a long time. Let's get started:

  1. Beat the egg, after adding sugar to it.
  2. Add milk and flour, stir until a homogeneous mixture is obtained.
  3. Cook the prepared mixture over moderate heat for five minutes.
  4. Add butter, cut into pieces, into the cooled filling and mix with a mixer.
  5. If desired, add vanillin to the finished contents.

It seems to me that the Eclair cake is one of the few “miracles” of cooking that will leave few people indifferent. At least, I have never met people who did not love Eclairs... And, I must admit, I am guilty of love. Where? Why? How could this little delicacy win the love of the entire planet?

I am always curious about an event or a series of events (or maybe this is just the author’s “sick” fantasy?) that became a certain denominator and gave the name to a culinary masterpiece. Eclair... I always liked this word - there is something noble in it! Literally from French “Eclair” means flash, lightning. It is not known for certain why and who gave such an interesting name to the cake. There is a version that the custard cake, with its lightness and almost weightlessness, deserved such a “sparkling” name. Others believe that the oblong shape of the cake and its taste “provoke” its absorption at lightning speed. Or perhaps everything is much simpler - the cake is so simple in terms of preparation that the process of its production reminded the creators of lightning... We'll have to tell our fortunes! France is considered to be the historical homeland of Eclairs, and its creator is the French chef Marie-Antoine-Careme. The recipe for Eclairs was first presented in 1884 in the Boston Cooking School Cook Book.

The classic Eclair is a pastry made from delicate choux pastry, filled with custard and covered with chocolate glaze. I decided to make eclairs with three types of creams: custard, butter and mascarpone.

For eclairs you need:

225 g eggs (about 4-5 pieces);
- 150 g of water;
- 130 g butter;
- 20 g milk;
- 140 g flour; - a pinch of salt.

This amount of ingredients will yield about 16-18 eclairs (depending on size).

How to do:

1. Put water on the fire, put oil in it and bring to a boil.

2. Reduce heat. Add flour. Stir until the dough begins to pull away from the sides (about 2 minutes). Remove from heat.

3. Pour milk into the dough. It will “help” the dough cool to the desired temperature - so that you can safely add eggs.

4. Add eggs one at a time. Added - stirred - added. It is important to look at the consistency of the dough here. You may need a little more or a little less eggs. I recommend breaking the last egg into a cup and adding a teaspoon at a time. The dough should be creamy: if you lift the spoon with the dough up, the mass should flow slightly from the spoon. It is to flow down or even stretch, and not flow in a stream. It took me exactly 5 eggs.

5. Using a syringe, place the eclairs on a baking sheet lightly greased with vegetable oil. I do this: I grease the baking sheet with a brush, and remove excess oil with a paper napkin. No cooking paper needed.

6. Bake in an oven preheated to 220C for about 15 minutes. My cakes were quite large and it took me 20 minutes. Focus on your oven and the size of the cakes!

7. Fill the finished cakes with cream using a culinary syringe and glaze.

Custard (for 16-18 cakes):

60 0 ml. milk;
- vanilla pod;
- 10 egg yolks;
- 150 g sugar;
- 110 g corn starch;
- 110 g butter, room temperature.

How to do:

1. Cut the vanilla pod lengthwise and remove the seeds. Place the pod and seeds in a saucepan and add milk. Bring to a boil, turn off, cover and leave for an hour.

2. Beat the yolks with sugar, add sieved corn starch, mix thoroughly so that there are no lumps.

3. Remove the vanilla bean from the milk, strain the milk and heat again. Pour into the yolk mixture in a thin stream, stirring constantly. Beat until smooth, pour into a saucepan and put on fire. Cook, stirring continuously over low heat, without letting the mixture boil, until thickened (about 8-10 minutes).

4. Remove from heat and rub through a sieve.

5. Cut the butter into small pieces and add to the cream. Mix well.

Buttercream (for 16-18 cakes):

600 ml. whipping cream with a fat content of 30% or more;
- 7-9 tbsp. powdered sugar;
- 1 tsp. vanilla sugar.

How to do:

Beat the cream with sugar and vanilla sugar until fluffy.

Buttercream with Mascarpone (for 16-18 cakes):

350 ml. Whipping cream fat content from 30%
- 250 g mascarpone;
- 7-9 tbsp. powdered sugar;
- 1 tsp. vanilla sugar.

How to do:

Beat the cream with sugar and vanilla sugar until creamy. Separately, beat the Mascarpone and carefully, stirring, add the cheese to the creamy mass. Stir until smooth.

Each type of cream indicated in the recipe should be just enough for a full “batch” of Eclairs. So, if you want to use all 3 types of cream for a given number of Eclairs, then reduce the amount of ingredients by 3 times!

Glazing

The glaze I made was very simple, but delicious. It is sour and very contrasting and tasty in the company of sweet cream.

Need to: 1 tbsp. lemon + 100 g of powdered sugar. If you need more glaze, then increase the proportion.

We do: Combine juice and powder and stir. Basically you can add more or less powder depending on the consistency you want. Cover the eclairs with the finished glaze.

Place them in the refrigerator for 2 hours. Serve. Before serving, sprinkle the cakes with powdered sugar.

Bon appetit!

Everyone's favorite dessert - custard cakes - can be prepared with whipped cream.

Eclairs with whipped cream will be so weightless, tender and delicious that it will be impossible to stop eating.

This was my first time making dough entirely with milk. The products turned out softer than on water. My husband liked these better. Now he told me to do only this way.

Previously, I baked eclairs for exactly 40 minutes; with milk they were ready in 30 minutes. Look at your oven, I opened the door and checked the readiness of my “brews”.

These are the products we will need to make eclairs with cream.

Pour milk into a saucepan and add butter.

Place on the stove.

When the butter has completely melted and the milk begins to boil, add the flour and quickly stir with a spatula.

Remove the pan from the stove.

When the dough has cooled, beat the eggs into the dough one at a time.

Place the dough on a baking sheet with a mat or paper.

Bake eclairs at 180 degrees for 30-40 minutes.

Beat chilled cream with powdered sugar.

Cut the cooled eclairs in half.

Apply cream to one half and cover with the other half.

I still had the cream, so I applied another strip on top.

Eclairs with cream are ready for tasting. Enjoy your tea.


The article offers you a recipe not only for delicious choux pastry for eclairs, but also recipes for unusual and classic fillings for cakes.

Eclairs are world-famous cakes made from delicate dough with delicious custard. What is known is that eclairs appeared a long time ago, back in the 18th century in France in the kitchen of George the Fourth. The classic cake has an oblong shape and in addition to the filling, the eclair has a glossy glaze.

INTERESTING: There are two modern types of eclairs in the world: “profiteroles” and “shu”. They differ only in the filling method and shape (round, approximately 3 cm in diameter), the top of the shu is cut off and the cake inside is filled with cream, and the shu is filled with a cooking bag. Both types can be coated with white or chocolate glaze.

But, despite the many different recipes, any pastry chef will tell you that the eclair must be at least 14 cm in length, have an ideal and even shape, which only an experienced professional can recreate.

There are several important rules that must be followed when baking eclairs:

  • Cold eggs(it is not fundamentally important how fresh they are, the main thing is to keep them in the refrigerator for several hours before cooking).
  • Mixer or blender, with which you can beat all the ingredients well. You won't be able to beat it with your hand or a whisk.
  • Should only be used high quality butter, which cannot be replaced with margarine or spread.
  • The dough should not be too thick - this way you will not be able to achieve tenderness, in turn, the batter will not rise.

For the perfect test you will need:

  • Oil (73-86%) – 100 g (soft, leave it to soften at room temperature in advance).
  • Flour (choose only high grade) – 200 g (it should be sifted and it is best to do this twice).
  • Eggs - 4 things. (large ones, it is advisable to choose homemade ones - they are more tasty and have a rich yellow color).
  • Water – 250 ml. (refined, cold, not carbonated)

IMPORTANT: Sugar is not added to the dough, as the unleavened dough should complement the taste of the sweet cream and glaze.

How to mix:

  • Place the butter in a bowl over a steam bath and gradually melt it completely.
  • A pinch of salt and cold water are added to the liquid oil, everything is thoroughly mixed with a whisk, without removing from the steam bath.
  • Add flour gradually, in small portions (1 tablespoon) and at this time mix the mixture thoroughly with a whisk or mixer. Continue adding flour until it's all gone. Make sure that the mass is homogeneous and without any lumps.
  • The eggs should not be added to the mixture all at once, but one at a time, mixing each one completely with a mixer. The uniformity of the dough must be perfect.
  • While you are kneading the dough, you should preheat the oven well at 190-200 degrees.
  • The dough should be baked on parchment; it is easy to remove the pieces from it and they will not burn.
  • You should pour the dough onto the sheet using a pastry bag, so the shape of the cakes can be correct and neat.
  • After you put the sheet in the oven. Reduce temperature to 140-150 degrees. Do not keep the cakes for long, 15-20 minutes will be enough for them, watch how they take their shape, rise and brown.
Classic eclair

Profiteroles

Shu cakes

Eclairs: at what temperature and how many minutes should they bake in the oven and slow cooker?

The dough for eclairs is very tender and capricious. It requires a certain temperature in the oven in order to remain baked and not spoil. Before sending the eclairs on a sheet into the oven, preheat the oven at high temperatures and only then reduce to 140-150 degrees.

This way you can ensure that the cakes rise gradually but surely, do not burn on top and do not remain raw inside. Some housewives have learned to bake eclairs in a slow cooker. This is quite possible, but this process is very lengthy, because each eclair should be baked separately, maximum - 2 pcs.

IMPORTANT: Eclairs should be baked in a multicooker in the “baking” mode 30 minutes. During this time, you cannot open the lid of the multicooker. During this time, the dough will rise and brown.



How should you bake eclairs?

Custard for eclairs: recipe

Another secret to delicious cakes is properly prepared delicious cream. You can fill the cakes with any cream, but in the classic recipe this is done using custard.

You will need:

  • High fat oil -
  • Sugar -
  • Egg -
  • Flour -
  • 1 small sachet

Brewing:

  • The required amount of sugar and vanillin should be dissolved in the hot mass, try to see if you like it to taste.


Delicious filling for classic eclairs

Curd cream for eclairs: recipe

Curd cream can be not only a tasty filling for an eclair, but also healthy. These cakes can be treated to children and people who adhere to proper nutrition.

You will need:

  • Homemade cottage cheese– 500 g (you can also use store-bought cottage cheese, but full fat or cheese mass).
  • Sour cream– 200-250 g (it is advisable to use homemade separating sour cream, but you can also use 30% fat store-bought sour cream).
  • Sugar– 200-300 g (focus on the preferred sweetness of the cream).
  • Vanilla sugar– 1 small bag

Cooking:

  • The cottage cheese should be ground through a sieve or crushed in a blender bowl so that it becomes fine-grained and the cream mass is homogeneous.
  • If you use curd mass for cream, you should not grind it.
  • Add sugar and sour cream to the cottage cheese (already ground), start mixing in a blender or mixer, adding vanillin.
  • Fill eclairs with whipped cream


Curd filling for eclairs

Protein cream for eclairs: recipe

Protein cream is an ideal filling for eclairs, both classic and small round ones. The cream is as delicate as the dough, and therefore the dessert will delight you with airiness, lightness, and soft sweetness.

You will need:

  • Egg whites – several pieces (focus on the required amount of cream).
  • Sugar or powder - a few tbsp. (adjust the sweetness and elasticity of the cream yourself by adding sugar 1 tbsp).
  • Fresh lemon juice - 1 tsp (can be replaced with a pinch of citric acid).

Cooking:

  • Pour the cold whites into a bowl, add fresh lemon juice and start beating the whites by turning on the mixer at high speed (you can also beat with a blender with a whisk attachment).
  • When the mass becomes fluffy and white, you can gradually add sugar to it, but not all at once, but in small portions and wait for it to completely dissolve.
  • Prepare a steam bath (pour boiling water into a saucepan and place a bowl on top so that the steam heats it up).
  • Smoothly transfer the protein mass to a steam bath and continue whipping, so you can achieve the elasticity of the cream.
  • After whipping, the finished eclairs can be immediately filled with a cooking bag or syringe.


Eclair filling made from protein cream

Butter cream for eclairs: recipe

Buttercream is suitable for desserts of any type: cakes, pastries, baskets, fruit jelly and much more. Eclair is no exception. The cream perfectly emphasizes the tenderness of the choux pastry and becomes an excellent sweet addition.

Cooking:

  • Preparing butter cream is very simple, much easier than custard or even protein cream.
  • The secret of a delicious cream is properly selected and whipped cream.
  • Buy the heaviest cream in the store, at least 30%.
  • Add sweetness to the cream not with sugar (the crystals may not completely dissolve), but with powder.
  • First of all, pour the cream into a bowl with high sides and start whipping (with a mixer or blender). Whisk long enough until the cream becomes thick and elastic.
  • The amount of powdered sugar depends only on your preference for the sweetness of the cream; add it gradually and in small portions.
  • When the cream becomes thick and sweet, you can fill the eclairs with them.


Creamy filling for eclair

Chocolate cream for eclairs: recipe

Recently, “assorted eclairs” have become increasingly popular. This is a kind of box with a set of several oblong cakes, each filled with a certain cream (all different). In addition, for a change, you should definitely try the chocolate filling in eclairs, which is no less tasty and ideal for delicate choux pastry.

You will need:

  • Oil - 1 pack (choose high fat content and good quality oil without vegetable fats).
  • Sugar - a few tbsp. (the sweetness of the cream should be adjusted independently, depending on the amount of cocoa and your taste).
  • Cocoa - a few tbsp. (the more cocoa you add, the more sugar you should add, as cocoa gives a bitter taste).
  • Heavy cream (30%) – 100 ml. (you can also do without them, but they will add lightness and creamy flavor to the cream).

Cooking:

  • The oil should be left to sit for several hours until it becomes soft at room temperature.
  • At this time, try to thoroughly whip the cream until it becomes elastic and dense. Stir sugar into the cream and dissolve it completely.
  • The butter should be gradually added to the creamy mass, without ceasing to beat it with a mixer.
  • After the cream becomes homogeneous, begin to gradually mix in cocoa and taste the cream until it acquires the necessary richness and taste of chocolate.


Chocolate filling for eclairs

Cream for eclairs with mascarpone: recipe

Mascarpone cheese is very delicate, with a soft creamy taste and creamy density. It can easily become the basis for filling eclairs. You can add powdered sugar to the cheese by beating the mixture with a blender or mixer to make it fluffy. Sugar should not be added, as it will leave an unpleasant graininess due to undissolved crystals. Mascarpone cream is well complemented with fresh fruits or berries, which can decorate the eclair on top.

Video: “Buttercream with mascarpone cheese”

Sour cream for eclairs: recipe

Sour cream can also complement eclairs, shu or profiteroles. It is only important to know that such a cake cannot be stored for long and should be eaten as soon as possible. In addition, it is best to choose full-fat sour cream for the cream (ideally, homemade separator), which will make a dense and fairly thick cream.

IMPORTANT: Preparing sour cream is quite simple. To do this, you just need to beat the sour cream with powdered sugar with a blender or mixer (the sugar may not dissolve completely and leave crystals that will “crunch” unpleasantly on the teeth). You can also add a packet of vanilla or vanilla extract to the cream for flavor.

Video: “Sour cream: very simple”

Cream for eclairs with condensed milk: recipe

Cream with condensed milk is one of the most favorite fillings for choux pastries. To fill eclairs, it is best to prepare it using boiled condensed milk “Iriska”; it has a pleasant melted taste and thick consistency, but with regular condensed milk the cream is no less tasty.

The advantage of the cream is that its preparation does not require a large number of ingredients, but only condensed milk and butter. The butter is softened by defrosting and mixed with a mixer along with the “Toffee”. There is no need to add sugar, as condensed milk is quite sweet. For variety, you can add chopped dried fruits, raisins or coconut to the cream.

Video: “Cream from condensed milk and butter”

Lemon cream for eclairs: recipe

You will need:

  • Full-fat milk (3.2% or homemade) – 500 ml. (you can also use 10% cream).
  • Lemon – 1 PC. (fresh, medium size)
  • High fat oil - 100-120 g (only natural, without vegetable fats).
  • Sugar - 100-120 g (try, adjust the amount yourself).
  • Egg - 2 pcs. (the cream turns out delicious if you use homemade eggs).
  • Flour - 3-4 tbsp. l. (look at how the cream turns out: liquid or thick).
  • Vanilla sugar or vanillin - 1 small sachet

Brewing:

  • The butter should be placed in a steam bath and melted to a liquid state, mixed with milk. Whisk the mixture without removing from the bath.
  • The required amount of sugar and vanillin should be dissolved in the hot mass; try it to see if you like it.
  • Add flour 1 tablespoon at a time, constantly whisking the mixture with a whisk or mixer - this will prevent the formation of lumps.
  • When all the flour has been dissolved in the creamy mass, add eggs 1 pc at a time, also completely mixing and beating.
  • Grate the lemon on a fine grater to obtain the zest. Add the zest to the cream.
  • Squeeze the lemon juice and grind it with sugar, add the syrup to the cooled cream and mix thoroughly. You cannot add lemon juice to hot and not yet brewed cream, otherwise the milk will curdle.
  • Remove the cream from the steam bath, but continue whisking for a few more minutes. Let the cream cool and only fill the cakes when cold.


Lemon filling for eclairs

Eclairs with pistachio cream: recipe

Pistachios are deservedly considered the most delicious nuts due to their unusual creamy taste, pleasant fat content and aroma. To prepare the cream, you should use pistachio paste, but if it is not available in stores (this happens quite often), you can use the nuts themselves.

Simply put, pistachio paste is nuts ground into flour with butter. In order to crush the nut, you need a special processor, because it is quite difficult to do it manually. Pistachio flour is mixed with butter, powdered sugar and whipped heavy cream are added to the mixture.

IMPORTANT: You can also use pistachio ice cream to make the cream. It should be melted and mixed with whipped cream or butter.



Pistachio eclair

Eclairs with whipped cream: recipe

The easiest way to fill eclairs or profiteroles is to use a can of whipped cream. You can buy this ingredient at the grocery store (in the milk refrigerator), it is very easy to use, thanks to the convenient spout-nozzle that can penetrate inside the eclair and fill it.

Another plus is that you can choose cream with any flavor: vanilla, banana, strawberry, chocolate, and so on. The disadvantage of this filling is that the cake must be eaten immediately; after a while, the whipped cream settles and simply becomes wet.



Whipped cream for filling eclairs

Chocolate glaze, cocoa eclair fondant: recipe

A classic eclair is always topped with chocolate glaze, which sparkles in the light with beautiful glossy reflections. Some cakes combine several types of icing (chocolate, white, colored), others are strewn with crushed nuts, fruits, coconut and chocolate chips.

Making chocolate glaze is quite simple. It is important that the glaze dries, and this requires very few ingredients: cocoa, powdered sugar (about 100 grams). The glaze is mixed with water or milk (several tablespoons), into which the powder dissolves, and cocoa thickens the mass.

Video: “Chocolate icing in 5 minutes”

White glaze, fondant for eclairs: recipe

White icing is much easier to prepare than chocolate icing. The simplest recipe is to dissolve a large amount powdered sugar in a few tbsp. milk or egg white. A more complex recipe suggests using white chocolate:

  • The chocolate is heated in a steam bath (be careful, white chocolate simply burns in the microwave!).
  • Milk is added to soft chocolate
  • The mass is thickened with bud sugar
  • Eclair is covered with hot glaze
  • The glaze dries out as it cools.

Video: “Icing sugar: fondant”

Snack eclairs: recipes for savory fillings

In addition to pastry eclairs, snack profiteroles are very popular in cooking. As you know, choux pastry for eclairs is prepared without sugar and therefore it can be filled not only with sweet cream, but also with other interesting fillings:

  • Liver pate(boiled chicken liver, chopped with butter or cream, seasoned with spices).
  • Farshmak(herring fillet, chopped in a blender with onion and butter, supplemented with green onions).
  • Spike(pork lard, boiled and blended with garlic and spices).
  • Canned fish(chopped into a pate with onions and spices, you can add an egg).
  • Cheese salad(for this, creamy processed cheese with finely grated egg is crushed).
  • Mushrooms(fried with vegetables, chopped in a blender with butter).

Video: “Snack profiteroles”

How to fill eclairs with cream and decorate: photo

If you do not have culinary skills and special tools (a pastry syringe or bag), you can only fill the eclair by cutting it. Otherwise, use these tools to maintain the shape of the cake and completely fill the voids in the eclair.

You can decorate the eclair not only with glaze, but also with:

  • Nut crumbs
  • Coconut flakes
  • Cream
  • Watering
  • Glaze patterns
  • Fresh fruits and berries
  • Mint leaves
  • Kurd
  • Chocolate chips
  • Cookie or biscuit crumbs
  • Caramel mesh
  • Chocolate figurines
  • Confectionery powder
  • Topping
  • Sweet sauce


Beautiful assortment of eclairs

A creative approach to decorating eclairs

Professional decoration of eclairs

Eclairs and profiteroles: what's the difference?

The only difference between these two products is their shape. The dough is kneaded the same way, but the eclair always has an oblong shape, while the profiterole is round. In addition, profiteroles can be baked much faster due to their small size.

How many calories are in eclair with custard?

Eclair is not a dietary food and, of course, high in calories. However, you can indulge yourself from time to time, since it is delicious and it can be quite difficult to refuse such pleasure.

Video: “Eclair”

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