Homemade eclairs with buttercream. Choux pastry according to GOST

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. Dough and cream for airy eclairs the hostess chooses, depending on her preferences (taking into account calorie content). How to cook a classic confectionery dessert and types of filling will be described 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. By spending a little time, you will reward yourself for your efforts 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– packaging (250 g).

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

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.
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.

Prepare the filling for delicious eclairs simple, all you have to do is follow step by step guide:

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.
Carefully pour in the cream, beat with a mixer until a homogeneous mixture is obtained.
The filler is ready, fill the cooled blanks with it. Bon appetit.

With custard without eggs

To make custard without eggs, you need 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:

Heat the milk, add flour and sugar, cook until thick, do not forget to stir.
Cool the mass.
Gradually add the oil component, beating with a mixer.
Crush the almonds and add to the butter mixture.
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:

Beat the egg with powdered sugar.
Pour in the heated cream, stir until thickened.
Cool the workpiece and gradually introduce the oil component into it, while whisking with a mixer.
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:

Brew cocoa.
Pour the sugar-butter mixture into it, stir well.
The glaze is ready (spread finished goods and let dry).

Custard with milk and butter

Eclairs with custard become traditional dish. To prepare this royal filling 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 recalling that storing the filler for a long time is prohibited, because it is an excellent nutrient medium for bacteria. Try to prepare the filling right before use and do not leave it for a long time. Let's get started.

Those who believe that internal content is very important are right. The taste of eclairs largely depends on the filling. After all, choux pastry is quite fresh - it is made without sugar. Custard is able to make the optimal combination of dough and filling.

Butter cream for eclairs

Ingredients:

2 eggs;

160 g granulated sugar;

350 g 20% cream;

60 g butter;

1 tbsp. spoon of flour;

1 teaspoon vanilla sugar

How to cook butter cream for eclairs:

Place the cream in a saucepan on the fire, add sugar, stirring occasionally. Mix eggs and flour with a whisk, add vanilla sugar. When the cream boils, pour it in a thin stream into egg mixture, stirring constantly. When the custard becomes homogeneous, pour it into a saucepan and, stirring, bring to a boil. Remove from heat, add butter, stir until smooth, cool the cream completely.

The cream for the eclairs is ready!

Make a small cut on the side of the baked and cooled eclairs and fill them with cream through this hole.

Coat the top of the eclairs with white sugar or chocolate icing, or leave them in their original form. The frosting will help hide the side cut. Place the cakes in the refrigerator for 2 hours: during this time the cream will harden.

Kitchenmason

Butter cream for eclairs

Ingredients:

250 g butter;
200 g condensed milk

How to prepare buttercream for eclairs:

Place the butter in a container and keep it in the kitchen until it warms up and becomes plastic. After this, beat it with a mixer or whisk, then add condensed milk little by little, turning the mass into an airy cream.
Buttercream for eclairs is ready!
Fill the eclairs with cream through the side cut or using a pastry syringe, send them to harden in the refrigerator for 2 hours.

seasonsandsuppers

Whipped cream for eclairs

Ingredients:

300 g cream;
50 g powdered sugar

How to make whipped cream for eclairs:

Cool the cream until 3– 5° C, pour them into a bowl, which also has a low temperature, beat until thick foam.
Gradually add powdered sugar to the cream, stirring gently with a spoon.
The whipped cream eclair cream is ready.
After this, you can stuff them into cakes.

local-lovely

Air chocolate cream for eclairs

Ingredients:

60 g chocolate;
350 g cream with 38% fat content;
150 g powdered sugar

How to prepare airy chocolate cream for eclairs:

Whip the cream in thick foam, pour powdered sugar into them, beat with a mixer at low speed for 30 seconds.
Melt the chocolate in a water bath, cool slightly, add to the cream, stir with a wooden spatula until smooth.
The airy chocolate cream for eclairs is ready.

Curd cream for eclairs

Ingredients:

220 g cottage cheese;
210 cream with fat content from 33%;
40 ml milk;
200 g powdered sugar;
A pinch of vanilla

How to prepare curd cream for eclairs:

Grind the cottage cheese with powdered sugar, add milk, beat with a mixer or turn with a blender into homogeneous mass delicate consistency.
Separately whip the chilled cream. To make this process go faster, it is better to do this in a cool room.
When the cream turns into a dense snow-white cloud, pour it into the cottage cheese and carefully stir the mixture with a spoon or wooden spatula.
Curd cream ready for eclairs! You can immediately fill baked and completely cooled eclairs with it.

Bon appetit!

Delicious cake recipes

cream for eclairs

20 minutes

260 kcal

5 /5 (1 )

I personally have loved cakes since childhood; you can pass by a pastry shop with “potato”, “lemon” or “choux” cakes with thick chocolate fudge was beyond my strength. Being older and studying the basics of cooking, one of the first things I added to my list of favorite delicacies was, of course, these cakes. Classic cream For eclairs it is considered custard, but these versatile cakes are delicious with any filling.

Buttercream for cakes

One of the best, in my opinion, is cream cake filling. Natural cream Give the filling fluffiness, light texture and delicate taste.

Kitchen appliances and utensils: spoon, mixer, bowl, pan.

Required Products

For the eclair cream you will need the following products:

Features of product selection

Eclairs with butter cream will be much tastier with the addition of butter rather than spread. Even though it is more expensive, all you need for a filler with good density is oil.

During the beating process, the filler from the spread may separate into its components and will have to be thrown away.

How to make cream cake filling at home

In a small saucepan, I heat 300 ml of cream, stir 130 g of sugar into the hot mixture until it dissolves, and leave to cool.

To the cooled creamy mixture I add 130 grams of butter, which I previously removed from the refrigerator; it should be melted and soft.

The author of the delicate cake, Marie-Antoine Carême, was the greatest culinary specialist of his time, who served royalty and those close to them. During his lifetime, the famous culinary specialist was called the cook of kings and the king among cooks. The estimated release date of the dessert is 1765.

Whip the cream with butter until the mass is fluffy and elastic, add a tablespoon of rum (cognac or brandy can be used) and a packet of vanillin, and mix with a spoon. I fill the cakes, decorate them and serve them to my sweet tooth at home.

In order for the cream for eclairs to turn out dense, as in the recipe, and not leak out of the cake, but keep its shape, as in the photo, you need to cool the product thoroughly, you can also put the bowl in ice, this will give you more confidence. The main thing is not to overdo it in whipping, otherwise you will end up with butter.

If you are too zealous, the cream can separate the water from the mixture, there is nothing wrong with that, you need to pour the mixture onto a fine sieve and let the water drain.

Video recipe

The famous culinary specialist Grandma Emma will talk about the intricacies of making caramel buttercream, which is used as a filling for eclairs, other pastries, and for decorating desserts. The set of ingredients for cooking is available, the recipe is quite easy, and the taste thanks to the caramel becomes especially velvety.

Caramel Buttercream - Grandma Emma's Recipe

How to make Caramel Buttercream - recipe and tips from Grandma Emma. Buttercream, made from whipped cream with sugar, is soft and pleasant taste. This type of cream is called basic buttercream. In order to give the buttercream a certain taste, you can add flavoring or aromatic substances. We offer you a recipe for caramel buttercream. Caramel buttercream - recipe with photos and videos. Grandma Emma shares a Video Recipe for Caramel Buttercream Cream - see the details step by step recipe and ask questions → https://www.videoculinary.ru/recipe/retsept-krem-karamelnyj-slivochnyj/
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Ingredients:
Sugar - 200 grams
Water - 50 milliliters
Cream 30% fat - 800 milliliters
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Our recipes in English:

2015-03-23T13:51:47.000Z

Eclair cream: recipe for protein filling

I think the cake is called lightning not only because it is instantly eaten, but also because it cooks quickly. This is especially valuable when people look into the kitchen every five minutes with the question: “Well, mom, how much longer?” If you have the same fidgets, simple protein cream for eclairs according to my recipe with photos - this is what you need.

Despite the similarity of the recipes, “custard” and profiteroles are still different, the first are necessarily elongated in length, and the French confectioners believe that the ideal length is 14 cm. The second, profiteroles, round shape, and a cake made from stacked profiteroles is called croquembouche.

Kitchen appliances and utensils: measuring cup, teaspoon, bowl, knife, mixer.

Required Products

The filling for eclairs is prepared from the following ingredients:

3 squirrels
100 g powdered sugar
teaspoon lemon juice

How to make protein filling at home

First you need to separate the whites from the yolk. For those who will do this for the first time, I will give little advice: Beat the egg shell with the back edge of the knife exactly in the middle, hitting it lightly so as not to break the yolk. If the yolk gets into the white, it will not beat. Then carefully separate the shell halves and drain off all the whites.

Let's figure out how to make cream for eclairs. Beat the pre-chilled whites (three pieces) to weak peaks, gradually add 100 g of powdered sugar, without stopping whisking. Also, without turning off the mixer, I add lemon juice on the tip of a teaspoon.

The cake filling is ready when stable peaks that do not lose their shape remain on the surface. Eclairs with well-whipped, dense protein cream hold their shape and look appetizing, which is confirmed by the photo.

Let me give you one more piece of advice to novice cooks: do not beat the egg whites while they are warm. If you pre-cool them (you can put the bowl with the proteins in the refrigerator), the process will be easier and will end faster, and the lemon juice is replaced with a pinch of citric acid.

Also, to make whipping the whites easier, add salt at the tip of the knife.

Video recipe

Very attentive and scrupulous instructions, not missing a single detail, will allow you to prepare a thick, delicious protein cream for eclairs with creamy taste even for a novice cook. The author gives several practical advice on the selection of products, their preparation, as well as on the use of the resulting airy sweetness.

Protein-butter cream

Recipe protein-butter cream, which is perfect for decorating cakes, cupcakes, and creating flowers from cream.
One portion of cream is enough to decorate 12 cupcakes.
The cream is prepared on the basis of Swiss meringue.

Thermometer http://ali.pub/1p4rze
Disposable bags http://ali.pub/1p3wn8
Nozzle 1m http://ali.pub/1p3s7z

Recipe:
3 medium squirrels
120 g sugar
170 g butter at room temperature
additives to taste

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The composition “Life of Riley” belongs to the performer Kevin MacLeod. License: Creative Commons Attribution (https://creativecommons.org/licenses/…).
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2016-07-13T09:06:45.000Z

Filling for eclairs: pâtissière custard pastry cream

A classic of the genre - these are cakes with custard filling. The most delicious custard filler for French dessert must also be of French origin. Today I will tell you how to prepare custard for Patissier eclairs step by step with photos.

Kitchen appliances and utensils: bowl, spoon, pan, wooden spatula.

Required Products

My eclair custard recipe includes the following ingredients:

milk – 400 ml;
flour –30 g;
sugar – 150 g;
vanillin – 10 g;
eggs – 3 pcs.

How to make custard at home

So, the eclairs will be with custard, let's start step by step process preparations.

I take three eggs and separate the whites and yolks; I don’t need the first ones, I remove them. Add 150 g of sugar and 30 g of flour to a bowl with yolks.

Pour 400 ml of milk into a saucepan and set it on slow fire. When the milk becomes a little warmer, add a couple of spoons to the yolk mixture and stir until the sugar is completely dissolved. You need to knead thoroughly so that lumps of flour do not form.

Next, I pour this mixture into boiling milk, slowly and stirring constantly until it thickens. At the end I add 10 grams of vanillin to the mixture. I cool the filling and fill the cakes. Eclair with custard is ready to serve step by step.

Cook the filling over low heat with constant stirring. It turns out to have a more delicate and silky texture if you cook it in a water bath. If you want to cool quickly, place the bowl with the filling in a wider bowl with cold water or ice. Custard based on this recipe, adding various ingredients(chocolate, fruit confiture), can be cooked absolutely different fillings for eclairs.

Video recipe

Available and detailed submission preparations French delicacy"Patissier" will help even a beginner to cope with cooking. Delicate dessert can be used as an independent sweet dish, as a decoration for desserts, as a filling for pastries and pies.

Custard Patissiere - Grandmother Emma's Recipe

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How to make Patissiere Custard - recipe and tips from Grandma Emma. Crème pâtissière is a type of custard. The presence of starch distinguishes it from classic English custard. Patissiere cream is widely used in French pastries– they layer cakes with it, fill pastries, serve as independent dish, and it can also serve as the basis for very tasty and varied desserts. We offer you a recipe for a very delicate and easy to prepare Patissiere cream. Custard Patissiere - recipe with photos and videos. Grandma Emma shares a Video Recipe for Patissiere Custard - watch the detailed step-by-step recipe and ask questions → https://www.videoculinary.ru/recipe/krem-zavarnoi/
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Ingredients:
Milk – 350 milliliters
Sugar – 100 grams
Butter – 30 grams
Salt - a pinch
Vanilla sugar – 2 teaspoons
Starch – 30 grams
Eggs – 2 pieces
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In many of our video recipes we use music by composer Daniil Burshtein
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2014-05-11T17:55:44.000Z

Invitation to discussion and possible improvements

On the base classic recipes you can prepare a wide variety of fillings for cakes, if you like to experiment with ingredients and you come up with unusual and original combinations, write to me. I would be grateful for your version of eclairs with custard, recipe and photo.

You can fill the cakes with whatever you like: fruit pastes or confitures, protein and sour cream fillings, custard and oil fillers. Delight your family with varied and interesting baked goods.

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 the 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 the syrup into a cup of 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!