Recipe for cottage cheese cream for eclairs. Fluffy eclairs with curd cream

Surprisingly delicate custard curd cream is ideal as a filling for eclairs or profiteroles. It turns out soft, airy, literally melting in your mouth. It is based on custard, to which cottage cheese or curd cheese is added to give it a special texture. The resulting soft mass can also be used for layering cakes, but then the cakes should be light and thin. In our article we will present a step-by-step recipe and photo of curd custard for eclairs. Below we offer other options for its preparation: without milk, according to Dukan and with the addition of hazelnuts.

The whole highlight of this incredibly delicious dessert lies in the cream. Delicate and airy, with a light vanilla note and a creamy aftertaste, it goes perfectly with unleavened choux pastry. Eclairs turn out moderately sweet and soft. The delicious custard curd cream holds its shape well and does not come out of the cake when bitten. The dessert turns out to be warm and cozy at home. It can be served for a tea party at home with the family, or for the arrival of dear guests.

The whole secret of the taste of this cream lies in the custard. According to the traditional recipe, it is prepared from the following ingredients:

Milk. It should be of medium fat content and always fresh, since it determines how pleasant the creamy aftertaste will be.
Eggs. The cream will be more delicate if you use only egg yolks during preparation.
Flour or starch. If you need to prepare a thicker cream, it is preferable to use flour when preparing it. The mass will turn out gelatinous, like paste. If you use corn starch, the cream will turn out more delicate and refined. It is ideal for layering a cake.
Butter. It must be of good quality and high fat content.

The second part of the cream is curd. During the cooking process, you can use cottage cheese or curd cheese. In the first case, the cream will be thicker, and in the second, more delicate. Cottage cheese goes well with sweet custard and fully reveals its taste.

Custard curd cream will turn out tastier if you follow the secrets of experienced chefs when working with it:

To cook the cream without lumps, all dry ingredients must be sifted through a sieve twice, and the mixture must be constantly stirred while cooking on the stove.
The hot cream should be cooled to a temperature of 60 °C, transferred to a cold container and covered with film, completely touching the surface. Otherwise, a crust will form on top and the mass will no longer be homogeneous.
Custard should be prepared in a container with a thick or double bottom. This will prevent it from burning.

The recipe for custard curd cream presented below is ideal for filling eclairs, baskets or profiteroles. You can prepare it in advance. The cream keeps well in the refrigerator for 3-4 days.

List of ingredients

To prepare custard, you need to prepare the following products according to the list:

milk - 1 glass;
sugar - 25 g;
egg - 1 pc.;
flour (starch) - 20 g;
butter - 60 g.

For the curd mass you will need the following ingredients:

cottage cheese 9% - 150 g;
powdered sugar - 1 tbsp. l.;
vanilla essence - ¼ tsp.

All products must be removed from the refrigerator in advance so that they warm up to room temperature.

Step-by-step preparation of custard

The overall impression of the dessert depends on how homogeneous the custard turns out. It is very difficult to spoil the curd mass. But the custard often turns out with lumps, too thick or, conversely, too liquid. To avoid this, it is recommended to adhere to the following instructions during the cooking process:

Immediately sift the flour into the bowl in which you plan to cook the cream.
Add cold milk. Mix the ingredients thoroughly with a whisk so that there are no lumps.
In a separate bowl, beat the egg with sugar with a fork.
Add the egg mixture to the milk mixture.
Place the saucepan with the ingredients on the lowest heat. With constant stirring, cook the cream until it reaches a thick consistency.
Remove the saucepan from the heat. Transfer the cream to another bowl, cover with cling film and cool.
Cut the butter into small cubes. Add it to the cooled cream and beat well with a mixer. The custard is ready. You can put it in the refrigerator for a while.

Preparing the curd mass

At the second stage, the next part of the eclair cream is prepared. For this step, you can use regular granular cottage cheese, which can be turned into a delicate curd mass without much difficulty. It is prepared as follows:

Grind cottage cheese (150 g) through a sieve twice or beat thoroughly using a blender.
Combine the resulting homogeneous mass with powdered sugar.
Add a few drops of vanilla essence.
Mix the cream thoroughly using a spoon or mixer. ready.

If you follow the cooking instructions exactly, the whipped mass turns out to be incomparable: not cloying, pleasant to the taste, with a velvety texture. All that remains is to fill the cooled eclairs with it. After this, you can invite guests to the table. There are two ways to fill the base with cream:

Using a sharp knife, make a cut lengthwise inside the dough piece. Using a teaspoon, fill the cake with cream. Cover the filling with the top half and press lightly with your fingers, as if to seal the cut with cream.
Take a pastry syringe and fill it with cream. Make a small hole in the dough piece. Insert the nozzle of a pastry syringe or bag into it and fill the cake with cream.

Regardless of the method chosen, eclairs prepared according to this recipe turn out incredibly tasty.

Custard for cake without milk with cottage cheese

Tired of layering the cake with sour cream and condensed milk? Then try making a wonderful custard with cottage cheese. When preparing it, you must adhere to the following procedure:

Place the butter on the table in advance so that it becomes soft.
Break the egg into a deep bowl. Add ½ cup of sugar to it. Grind the mixture well until the crystals dissolve.
Add sifted flour (2 tbsp) to the egg mixture. Mix the ingredients well again.
Add softened butter. Beat the mixture with a mixer. It should become smooth and shiny.
Cottage cheese of the highest fat content (500 g) must be passed through a meat grinder several times, ground using a sieve, or whipped in a food processor. It is better to use fresh homemade cottage cheese - the cream will be tastier.
Combine both parts of the cream in a saucepan with a double bottom, put it on low heat and cook for several minutes. At first the mass will be liquid, but will gradually thicken. Make sure that the cream does not burn. Remove from heat and cool slightly.
Grease the cakes with cream while it is warm. In this case, the cake will be more soaked.

Custard with curd cheese

Thanks to the addition of hazelnuts to the custard, it acquires an extraordinary taste and aroma. But it also turns out very tasty without nuts. The recipe for custard with curd cheese consists of the following preparation steps:

Pour 80 g of roasted and peeled hazelnuts into a saucepan. Pour it with milk (200 ml) and cream with 33% fat content (150 ml). Add vanilla bean or essence.
Bring the mixture to a boil. Then remove the saucepan from the heat and leave the milk covered for another 30 minutes. It should brew and become saturated with a nutty aroma.
Pour the mixture into a blender along with the nuts. Grind everything until smooth and then strain through a sieve. This will get rid of the hazelnut and vanilla bits.
Combine sugar (80 g) with flour and starch (13 g each). Add yolks -4 pcs. Grind them well with the dry sugar-flour mixture.
Combine nut milk with yolk mixture. Pour the mixture into a saucepan. Cook the custard on the yolks over low heat. Cool it, first covering it with film.
Fold the cold cream cheese into the custard. Beat the mixture with a blender, transfer to a container with a lid and place in the refrigerator. In this form it can be stored for up to 5 days. The cream can be used not only as a filling for pastries and cakes, but also served with pancakes and pancakes, strudel, or as a delicious dessert on its own.

How to prepare cottage cheese custard according to Dukan?

Diet is not a reason to give up dessert. Using the following recipe, you can prepare custard curd cream according to Dukan. Just a few steps are required:

Pour 350 ml of milk into a small saucepan. Add potato starch (2 tbsp) to it and mix. Place the saucepan on low heat.
Cook the cream until thickened, constantly stirring it with a whisk.
Add sugar-free strawberry syrup or sauce to the resulting mass. Remove the pan from the stove.
Grind cottage cheese (3 tbsp) in advance to make it more tender.
Add cottage cheese to the cream, stir and let cool. Then you can use it for its intended purpose.

Cream is an amazing sweetness. It can be served as a stand-alone dessert or added to a confectionery product. About six centuries ago, curd cream appeared in Slavic cuisine. Today there are hundreds of its recipes, but in our article we will discuss how to prepare curd cream for eclairs.

The simplest recipe

Many people, regardless of age, love to enjoy the most delicate cakes with delicious fillings. We're talking about eclairs. To taste a tasty piece of dessert, you don’t have to go to a pastry shop. Every housewife can bake eclairs at home.

The taste of sweetness depends not only on the dough. You also need to prepare the filling. How about curd cream? In addition to the fact that it will be delicious, it will also be useful. This cream can be used to fill eclairs or served separately as a dessert.

Compound:

0.2 kg cottage cheese;
1 tsp. vanilla sugar;
100 g butter;
0.1 kg of powdered sugar.

Preparation:

Every housewife should be able to prepare curd cream with gelatin. Based on the basic recipe, you can experiment by adding various fruits, berries, dried fruits, pieces of chocolate, jam, jam. One of the most delicious delicacies, according to those with a sweet tooth, is cottage cheese and banana cream.

Note! Cottage cheese can be combined with Mascarpone cheese. You will get the most delicate filling for eclairs.

Compound:

0.25 kg cottage cheese;
0.2 l of kefir with a fat concentration of 3.2%;
1 tbsp. l. edible gelatin;
2 tbsp. l. sour cream with any percentage of fat content;
3 tbsp. l. jam.

Preparation:

Let's add a little cream

Let's look at another recipe for delicious eclair cream. Try making curd cream from cream. This delicacy has an amazing taste. Each housewife chooses a suitable recipe for preparing dough and cream, not only taking into account taste preferences, but also paying attention to the calorie content of the dessert.

Compound:

0.2 kg of curd mass;
0.2 liters of cream with any percentage of fat content;
powdered sugar – 1 tbsp;
vanilla to taste.

Preparation:

Place the curd mass in a sieve and grind thoroughly.
Sift through the powdered sugar.
Combine powdered sugar with curd mass.
Using an immersion blender or mixer, beat the cottage cheese.
Then add cream and vanilla.
Beat everything again. You need to beat until the cream acquires a homogeneous airy consistency.

Note! Many people fill eclairs by making a side cut with a teaspoon. The easiest way is to use a pastry syringe.

The combination of whole condensed milk and curd mass is considered ideal in culinary circles. The neutral, slightly sour taste of cottage cheese is complemented by sweet condensed milk.

It is from these ingredients that delicious cream for eclairs is prepared. Since this cream holds its shape well, it can be used to level baked goods and be used for decorative decoration of confectionery products.

Compound:

0.2 kg butter;
0.4 kg of curd mass;
150 ml whole condensed milk;
powdered sugar - ½ tbsp.;
20 g crystalline vanillin.

Preparation:

About one hour before starting to prepare the cream, take the butter out of the refrigerator.
Cut the butter into pieces and transfer to a bowl.
Add condensed whole milk.
Using an immersion blender or mixer, beat these ingredients until you obtain a homogeneous consistency.
Without stopping whisking, add sifted powdered sugar little by little.
Add vanilla sugar. If you use powdered vanilla, remember that it is too concentrated.
Place the curd mass in a separate bowl.
Using a sieve or blender, grind the grainy cottage cheese.
Combine the cottage cheese with the whipped mass. Reduce the speed of the whisk to a minimum and beat for a quarter of an hour.
Place the prepared cream in the refrigerator for an hour before use.

Cottage cheese, despite its enormous benefits for the human body, is not loved by everyone. But if you prepare cream for eclairs based on this fermented milk product, even the most picky gourmets and sweet tooths will eat such a delicacy.

Curd creams are supplemented with nuts, candied fruits, pieces of fruit and berries. If there is excess cream left after filling the eclairs, it can be served as a dessert. It’s enough to use your imagination and decorate the delicacy in an original way. Bon appetit!

There are many recipes for the classic French dessert - eclairs. Eclairs are light, airy cakes made from choux pastry. The classic filling is custard. However, others are also used - sour cream, curd, chocolate or butter.

Our article will be devoted to curd cream for eclairs. How to cook it yourself? Let's look at its step-by-step preparation, the technology of filling the cakes and the production of the eclairs themselves.

Curd cream for eclairs. Recipe with yogurt

Eclairs are prepared at home using the same technology as in large production. Ingredients for homemade eclairs with curd cream are below.

Ingredients for cream:

one hundred and fifty grams of low-fat cottage cheese;
one hundred milliliters of drinking yoghurt;
fifty grams of medium fat butter;
thirty grams of powdered sugar.

Cooking method:

A prerequisite that must be observed is keeping the food at room temperature.
At the first stage, beat the cottage cheese with powdered sugar in any way convenient for you.
Next, pour yogurt into the mixed mixture and whisk everything again.
We add oil at the last stage of preparing the cream. First you need to melt it a little or leave it in the room for a couple of hours so that it warms up well.
After adding butter to the curd and yogurt mixture, mix all the ingredients well again.

Cover the finished cream with a lid or cling film and place it in the refrigerator for several hours.

Curd cream with wine

This is a simple recipe for eclairs, but it is worth considering that it is not suitable for children, since it contains dry white wine. Prepare for eight servings.

So, we will need:

one glass of heavy cream;
half a glass of mascarpone cheese;
two tablespoons of dry white wine, you can use semi-sweet wine;
one hundred grams of low-fat cottage cheese;
a couple of tablespoons of powdered sugar.

The process of preparing curd cream for eclairs with photos:

At the first stage, put cottage cheese and mascarpone cheese into a container. Mix these two ingredients until fluffy.
At the next stage, you need to add cream and powdered sugar to these two ingredients. We mix all the components again.
At the last stage of preparing the curd cream for eclairs, add white wine. Now all the ingredients can be mixed with a spoon without using a mixer or blender.

Then we fill the already prepared and cut eclairs. Pour chocolate icing over the cakes and leave in the refrigerator until it hardens.

Curd cream for eclairs. Recipe with photo

If you follow the cooking technology, the cream will turn out tasty and airy, not inferior to classic custard.

Required Products:

two hundred grams of low-fat cottage cheese;
a glass of sugar;
two hundred milliliters of cream;
Add vanilla sugar to taste to give the cream a pleasant aroma.

Preparing the cream

Place the cottage cheese in a container and add sugar to it. Mix everything with a blender until the ingredients are completely ground. If you use a whisk or fork instead of a blender, you risk leaving grains of sugar in the consistency, which will weigh down the cream. In this case, there will be no air mass. Sugar must be ground into powdered sugar.

Once you have a homogeneous mass, add cream and vanilla sugar to it. Mix all ingredients again. To make the cream more airy, use a mixer for whipping.

Correct for eclairs

Let's start preparing the eclairs themselves.

Ingredients needed to make eclairs:

one hundred grams of butter;
a glass of water;
two hundred grams of wheat flour;
four chicken eggs;
a little salt.

It is important that the eggs are at room temperature and not from the refrigerator.

Preparing a steam bath. To do this, take two pans of different sizes, so that one fits into the other.

Fill a larger pan a third of the way with water and put it on the fire.

In the second, pour a glass of water and put the butter cut into pieces. Don't forget to salt the ingredients. Place the smaller pan in the larger one.

The butter must be completely melted. During the entire process, constantly stir the contents of the pan. When the water and oil boil, add flour to them.

You need to sift it first, otherwise the dough may end up clogged.

Add it, mixing well with oil and water so that there are no lumps. Then take out the smaller pan. At the same time, do not stop stirring the contents of the pan for another three to five minutes.

At the next stage, add eggs to the brewed mass. This must be done one by one. Add each egg separately, then knead the dough well. This task is quite labor-intensive, so if you are not sure that you have enough strength to knead the dough completely, use a mixer.

The finished dough should have a consistency that is not very thick, but not very liquid either. You can check this with a spoon. The dough should follow it in a thick stream, while spreading a little while shaping it.

At the next stage of preparing eclairs, you need to use a pastry bag, parchment paper and a baking sheet.

Using a spoon, spoon the dough into a pastry bag. Squeeze the cream onto a baking sheet lined with paper using a stick from five to seven centimeters long.

It is necessary to take into account that during baking the dough will increase several times, so the sticks must be laid out in such a way that there is space between them.

We preheat the oven to two hundred degrees, send out our eclairs.

Bake for 10 minutes, then reduce the temperature to 180 °C and bake for another 20 minutes. It is important not to open the oven under any circumstances, otherwise the cakes will “fall”.

The readiness of the eclairs is indicated by their golden crust.

Before filling them with cream, the products must be cooled, otherwise the cream will leak out.

Filling eclairs with cream

You can do this in two ways:

Cut the eclair, put the cream in it using a pastry bag or spoon and connect both halves.
Make a hole on one side of the eclair and press in the cream using a pastry bag. This method helps maintain the integrity of the cake.

Now you know how to prepare eclair cream yourself.

Traditionally, eclairs are prepared with custard or. Such cakes are loved not only by children, but also by adults. But today we will tell you how to make incredibly tasty and airy curd cream for eclairs.

Recipe for curd cream for eclairs

Ingredients:

low-fat cottage cheese – 150 g;
– 100 ml;
butter – 70 g;
powdered sugar – 30 g.

Preparation

All necessary products must be at room temperature. Place the cottage cheese in a bowl, add powdered sugar and beat thoroughly with a blender until smooth. Then pour in drinking yoghurt and stir. At the very end, add softened butter and beat the mass again. Cover the finished cream with a lid and put it in the refrigerator for several hours. After hardening, carefully transfer the curd-yogurt cream into a pastry bag with a nozzle and fill all the eclairs with it.

How to make curd cream for eclairs?

Ingredients:

low-fat cottage cheese – 200 g;
sugar – 1 tbsp;
cream – 200 ml;
vanilla sugar - to taste.

Preparation

Take low-fat cottage cheese, put it in a bowl and add the required amount of sugar. Grind everything thoroughly with a fork or grind with a blender until smooth. Then pour in the cream and add one packet of vanilla sugar. Mix everything thoroughly or, best of all, beat with a mixer. Then the finished cream for eclairs will be more delicate and incredibly airy.

Curd cream for eclairs with yogurt

Ingredients:

curd mass – 400 g;
yogurt with pieces of fruit – 300 ml.

Preparation

Place the cottage cheese in a deep bowl, beat with a blender and gradually pour in the yogurt with pieces of fruit. Mix everything properly and fill the eclairs with the resulting cream.

Curd cream for eclairs with sour cream

Ingredients:

Preparation

Pour gelatin with warm water, stir with a spoon and leave until completely dissolved. In a mixer bowl, beat cottage cheese with sour cream, add sugar and vanilla to taste. After this, carefully combine the gelatin mass with the curd mixture and mix thoroughly. Place the finished curd cream in the refrigerator and leave to harden for about an hour. You can add chopped fruit to it if you wish.

I haven’t made choux pastry for a long time, and now I remembered and really wanted eclairs. The most suitable cream for them would be cottage cheese. Tender, creamy, very tasty.

Cottage cheese can be different, but for curd cream with a delicate texture, all kinds of curd cheese, paste-like cottage cheese, curd desserts or cream cheese are suitable. Regular cottage cheese may also work, but you just need to turn it into a smooth paste using an immersion mixer.

Sugar is also not used in this cream for fear of undissolved grains, only powdered sugar.

To prepare curd cream for eclairs, take the following products.

Place the curd mass into a convenient container. I find it sweet.

Add powdered sugar. It’s better not to add it all at once, but to taste it while whipping and add gradually until the sweetness suits you.

Then add heavy cream. The fat content of the cream must be at least 33%.

Beat the cream until fluffy and dense. Try not to overbeat so that the butter does not whip and the cream does not separate. The curd cream for eclairs is ready. Place it in the refrigerator while preparing the eclairs.

For eclairs, let's take the following products.

Heat milk in a ladle, add salt, sugar, butter. Bring to a boil until the salt, sugar and butter dissolve. Turn off the heat under the boiling mixture.

Immediately add the sifted flour and quickly knead the dough, stirring quickly with a wooden spoon.

Then add the eggs one at a time. After each egg, knead the dough until smooth. This is the hardest part because the dough seems to separate. When stirred, it becomes homogeneous.

When all the eggs are mixed in, the dough reaches this consistency and falls off the spoon in heavy ribbons.

Place the dough in a pastry bag and pipe the eclairs onto the parchment, leaving a large indent from each other. Don't forget that eclairs are oblong, and profiteroles are round.

Bake eclairs in an oven preheated to 180 degrees. Do not open the oven for the first 15-20 minutes. Then, if the eclairs have already browned and increased in size, turn off the oven and leave the baking sheet with the eclairs inside for another 10 minutes to dry. If the oven is electric, then without turning it off, reduce the temperature to 100 degrees and dry the eclairs until ready.

These are the hippos I got)). Cool them completely.

And then fill the eclairs with curd cream using a thin nozzle and a pastry bag. To do this, you need to make a hole in the eclair and squeeze the cream out of the bag. If you don’t have a bag and nozzle, you can use a teaspoon.

Decorate the finished eclairs with curd cream with liquid chocolate or simply sprinkle with powdered sugar.

Enjoy your tea!