Recipe for eclair cake with buttercream. Protein custard for eclairs

Pour water into a saucepan, add salt, sugar and butter cut into pieces.

We bet on medium heat and cook until the butter melts. Remove from heat and stir in flour.

Return to the stove and cook, stirring constantly, until the dough forms a ball and a crust begins to form on the bottom, about 2-3 minutes.

Remove the pan from the heat and transfer the dough into a bowl. Add the eggs one at a time, stirring after each until completely smooth with a spatula. If you are using a stand mixer, mix on the lowest speed possible. A regular mixer with whisks is not suitable. Constantly monitor the consistency - the dough should not become too liquid. To be on the safe side, it is better to beat the last egg with a fork and add it in parts. The dough should be smooth and shiny.

Transfer the dough into a pastry bag with a nozzle and place on a lined parchment paper an eclair baking tray about 7-8 cm long and about 2-2.5 cm wide.


Place the baking sheet in an oven preheated to 200 degrees and bake until cooked and golden brown, about 30 minutes (time depends on the specific oven).

Preparing butter cream. Pour 50 g of sugar and water into a ladle. Mix the remaining sugar with the egg whites and beat with a mixer until light foam forms.

Ladle with sugar and water over medium heat, bring to a boil and cook until the mixture reaches a temperature of 116-118 degrees (you will need a caramel thermometer to measure). You can take a chance and catch the right consistency by testing on a soft ball: if you drop syrup into a cup with cold water, it will harden into a drop that can be kneaded with your fingers. But with a thermometer, of course, it’s more accurate.

Remove the syrup from the heat. We continue to beat the egg whites and pour in the hot syrup in a thin stream. Beat until thick, shiny foam forms and stiff peaks form.

Beat the mass until it reaches room temperature, about 5 minutes. Then we start adding the chopped small cubes soft butter, 2-3 cubes at a time, pausing briefly after each addition. As a result, the cream should become homogeneous, smooth and shiny.


It is better to prepare the cream not in advance, but immediately before use.

Cut the finished cooled eclairs into 2 pieces lengthwise. Fill with cream.


Cover with the top halves.

Let's prepare the ganache.

To do this, finely chop the chocolate. Bring the cream to a boil and pour it over the chocolate. Mix with a whisk until smooth.


We cover the cakes with ganache - you can pour it from a spoon or just dip it in a bowl. For the second option, you need to let the assembled eclairs sit in the refrigerator for a while.


Enjoy your tea!

Ingredients:

For the choux pastry:

  • flour - 200 grams;
  • butter - 100 grams;
  • salt - 2 grams;
  • water - 180 grams;
  • eggs - 300 grams (yes, you need to weigh the eggs; approximately 6-7 eggs will come out).

For the buttercream:

  • milk - 90 grams;
  • yolk - 1 piece;
  • sugar - 135 grams;
  • vanilla sugar- 1 teaspoon;
  • butter - 160 grams;
  • cognac - 1 tablespoon.

For the chocolate fudge:

  • dark chocolate - 50 grams;
  • butter - 20 grams.

Choux pastry according to GOST. Eclairs with butter cream and chocolate fudge. Step-by-step preparation

  1. Turn on the oven to preheat to 220 degrees.
  2. Remove the eggs from the refrigerator until they come to room temperature.
  3. Take a saucepan, pour water into it, add oil and 2 grams of salt. Place on the stove, stir occasionally and wait for it to boil. Add the sifted flour and, stirring constantly, keep it on the fire until it becomes shiny and smooth. Collect it into one lump.
  4. Remove the mixture from the stove, transfer it to a large container and leave it on the table to cool for about 10 minutes.
  5. For the GOST test we need 300 grams of eggs. They need to be weighed and added exactly so much.
  6. Whisk the eggs until smooth.
  7. Pour the eggs a little at a time into the flour mixture and mix well.
  8. Correct choux pastry should slide off the spatula like a triangle, stretch.
  9. Transfer the dough into a tight bag. Cut a corner 1 centimeter wide.
  10. We take a baking tray, cover it with baking paper and squeeze out strips of 10 centimeters onto it at a distance of about 5 centimeters from each other, because future eclairs will greatly increase in size.
  11. The “tails” that remain sticking out should be smoothed with a finger dipped in water.
  12. Place in the oven for 15 minutes. You need to bake on the middle level of the oven.
  13. After 15 minutes, you need to reduce the temperature to 160 degrees and continue baking for another 15 minutes.
  14. Making butter cream. To do this, separate the yolk from the white. You can do this by breaking an egg into your hand and passing the white through your fingers into one container and placing the yolk in another. Add milk to the yolk and stir until homogeneous mass.
  15. Strain the milk through a sieve, add sugar and vanilla sugar.
  16. Let's mix. Place on low heat and cook, stirring constantly, until thickened. Ready syrup Remove from heat and leave on the counter to cool completely.
  17. Take the butter and beat with a mixer for about 2 minutes. Without stopping whisking, add milk syrup one tablespoon at a time, and at the end - cognac.
  18. Cut the choux pastry pieces in half (lengthwise) and fill with cream, closing with the other half.
  19. Melt the chocolate and butter in a water bath until smooth.
  20. Ready chocolate fudge Let's grease the eclairs.
  21. We put our delicacy in the refrigerator for a couple of hours.

Our beautiful, very delicious eclairs ready according to GOST! Both children and adults will be delighted with this treat. And if you know how to make such choux pastry, you can prepare many more different delicacies for your loved ones. Visit us at “Very Tasty” more often, we will always find something to surprise you with! Bon appetit!

Properly prepared cream for eclairs entirely determines the final results. taste characteristics a dessert beloved by many. By using a different set of ingredients and varying their proportions, each time you can enjoy a new taste of the delicacy.

How to make cream for eclairs?

The cream for eclairs, the recipe for which you can choose below, does not require you to have high knowledge in the field of cooking. When implementing any of the presented variations, the main thing to remember is the following:

  1. The cream for eclairs should not be liquid and should hold its shape perfectly.
  2. Any base for filling products is well beaten to obtain an airy and fluffy structure.
  3. The blanks are filled ready-made cream using a pastry syringe or bag, or, in the absence of such, using a teaspoon, cutting the eclair on one or both sides.

Classic custard for eclairs - recipe


Classic delicious custard for eclairs is called pâtissier in the confectionery art. It necessarily contains milk, eggs, flour, sugar and natural vanilla, giving the products a fragrance. Sometimes cocoa or chocolate is added for taste, less often - caramel, cinnamon or pistachio paste.

Ingredients:

  • milk – 500 ml;
  • vanilla pod – 1 pc.;
  • eggs – 2 pcs.;
  • yolks – 2 pcs.;
  • sugar – 150 g;
  • cream (optional) – 125 ml;
  • flour and corn starch - 1 tbsp. spoon with a small slide.

Preparation

  1. Cut the vanilla pod, clean out the seeds, add milk, add sugar and heat to a boil.
  2. Add flour and starch to the eggs beaten with yolks, beat until smooth, pour in hot milk and beat again.
  3. The mass is filtered, heated until thickened, processed again with a mixer and, after cooling, whipped cream is added as desired.

Curd cream for eclairs - recipe


Along with the classic custard, it is also very popular curd cream for eclairs. To prepare it, choose soft, not sour cottage cheese, which is ground through a fine sieve or punched with a blender to a creamy texture. The airiness of the mass is given by whipped cream, which, if desired, can be replaced with 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

  1. Whip the heavy cream until fluffy and thick.
  2. Grind the cottage cheese with sugar and vanilla until smooth and creamy.
  3. Add cream in portions and beat a little.

Protein custard for eclairs


Delicate and airy protein cream for eclairs - nothing more than It is prepared by brewing whipped egg whites boiling sugar syrup, boiled to the desired thickness. For many, this filling may seem too sweet, but in reality it harmonizes perfectly with the sugar-free one.

Ingredients:

  • proteins – 2 pcs.;
  • water – 50 g;
  • granulated sugar – 140 g;
  • lemon juice – 2 drops;
  • vanilla.

Preparation

  1. Beat the whites until they form a strong foam.
  2. Syrup is boiled from water and sugar to a temperature of 120 degrees or a soft ball.
  3. Without stopping whipping, pour boiling syrup into the whites in a thin stream, adding lemon juice.
  4. Continue beating the eclair cream until it cools.

Butter cream for eclairs - recipe


Butter cream for eclairs will appeal to lovers of more nutritious desserts. High calorie content, perhaps the only drawback of the filling. Otherwise, the resulting substance has only advantages: it is prepared in just 30 minutes, it turns out surprisingly tasty, tender, airy and holds its shape perfectly. From specified quantity it turns out 600 grams of finished cream.

Ingredients:

  • egg yolks – 6 pcs.;
  • water – 100 ml;
  • sugar – 150 g;
  • butter – 360 g;
  • vanilla.

Preparation

  1. Grind the yolks.
  2. Syrup is boiled from water and sugar to a temperature of 120 degrees.
  3. Next, add the syrup to the yolks a little at a time, beating the mixture at medium speed.
  4. In a separate bowl, grind the butter with vanilla, then mix it in small portions into the sweet yolk mass.
  5. Once again, beat the buttercream well for the eclairs.

Cream for eclairs made from cream


Next, you will learn how to prepare cream for eclairs from cream. This one is no less tasty option sweet filling for products is one of the simplest and fastest to implement. You just need to choose the right high-quality cream with a fat content of more than 30% and beat it with the addition of powdered sugar until it has a dense and fluffy texture. If you have a powerful mixer, the whole process will take no more than 10 minutes.

Ingredients:

  • cream – 500 ml;
  • powdered sugar – 100-150 g;
  • vanilla.

Preparation

  1. The cream, well cooled along with the dishes, is whipped at high speed until fluffy.
  2. At the end of whipping, add to the cream for eclairs. powdered sugar and a little vanilla.

Cream for eclairs with condensed milk - recipe


Another simple cream for eclairs can be made using the following recommendations. As a basis for filling products in in this case normal or boiled condensed milk and butter. This cream cannot be called light, but it is definitely tasty and tender. Its sweetness or thickness can be adjusted by changing the proportions of ingredients or adding powdered sugar to taste. If desired, the taste of the delicacy can be enriched by adding a couple of drops of vanilla or any other essence of your choice, as well as chopped nuts.

Ingredients:

  • condensed milk 380 g;
  • butter – 200 g.

Preparation

  1. All products must be at room temperature before processing.
  2. Initially, beat the butter until fluffy.
  3. Add condensed milk little by little, whisking all the time.
  4. Finally, flavoring or nuts are added to the eclair cream with condensed milk if desired.

Cream for eclairs with mascarpone


Incredibly tasty, rich and pleasant in texture, eclairs will surprise even demanding and discerning connoisseurs of sweet delicacies. Having taken care of the availability of the necessary main product, it will not be difficult to carry out the technology for preparing the filling. The whole process will take only 20 minutes.

Ingredients:

  • mascarpone – 500 g;
  • cream with a fat content of more than 30% – 200 ml;
  • butter – 100 g;
  • powdered sugar – 100 g;
  • thickener for cream - 1 packet.

Preparation

  1. Whip cream with thickener separately and soft butter with powder and mascarpone.
  2. Little by little add the creamy mixture to the cheese mixture and stir.
  3. When the mass becomes homogeneous, delicious cream ready for mascarpone eclairs.

Chocolate cream for eclairs - recipe


Eclairs will be a real find for those with a sweet tooth who cannot imagine their existence without chocolate. The delicacy is being prepared for custard base with the addition corn starch and gelatin, which acts as a thickener. Cream, whipped to peaks, and butter will give the cream tenderness, softness and airiness. If desired, you can add vanilla or any other flavoring to the base.

Do you still think that it’s easier to buy eclairs in a store than to cook them yourself? Let me assure you otherwise! In fact, choux pastry is prepared very quickly, and the pies made from it always turn out delicious!

Tender, melts in your mouth airy cream in a soft, slightly crispy “house”. Oh, this is simply divine!

Ingredients:

Preparation:

Let's start with the test. Melt margarine in a cast iron or thick-bottomed aluminum pan.

When the margarine has melted, pour water into it and wait for it to start boiling.

As soon as the first hints of boiling appear on the surface, reduce the heat to low and gradually add flour, stirring the mixture with a spoon.

The mass may form lumps, our task is to grind them so that the dough is homogeneous. For this I used a processor with a special attachment for kneading dough. If you don’t have one, you’ll have to grind it with a spoon or pestle in a mortar.

The smooth, lump-free dough should cool slightly and be warm but not hot. Try it with your finger. If he is warm but not hot, eggs can be introduced. We break them into the dough one at a time, each time thoroughly rubbing until a homogeneous mass is obtained. This is how the beauty turns out:

Line a baking tray with baking paper and spoon the dough onto it. Spread a little, about 1 tsp. at a distance of about 5 cm from each other (choux pastry is growing well).

Place the baking sheet in a well (!!!) preheated oven and bake future eclairs at a temperature of about 180 degrees. When the cakes are lightly browned on top, you can remove them. This is what we end up with:

While the eclairs are baking, let's make the cream.

Using a mixer, beat soft butter, condensed milk and vanilla sugar until an airy, smooth mass is obtained.

Carefully cut off the tops of the cooled eclairs with a knife, spoon the cream into the cake and cover it with the cut top. You can, of course, do this with a pastry syringe, but in my opinion, it’s faster, and there are fewer dirty dishes.

This is the beauty we get in the end. It's time to put the kettle on and make aromatic hot tea!

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