Custard eclairs with protein cream. How to cook protein-butter cream for eclairs

Delicate eclairs with protein cream inside appeared for the first time in France. The filling was exceptionally custard, as was the dough for the hollow bun.

Over time, the recipe has undergone a lot of changes, and therefore today you can find a variety of eclairs with amazing fillings.

But I suggest not just looking at the photo of cakes, but baking a portion delicious treats at home!

Basic principles of cooking

For eclairs, you need to make choux pastry. It is capricious, you need to strictly follow the recipe for its preparation.

Liquid components with margarine or sl. oil must be brought to a boil, then brewed in a mass of seeded flour and only then knead.

It is in these actions that the main technology for preparing the dough lies. You need to cool the mass to 60-70 gr., And then alternately introduce raw chickens. eggs.

The dough must be placed in pastry bag and squeeze onto a baking sheet in the form of sticks. And then go bake.

During baking, the blanks will become larger in size, and therefore you need to leave enough space between them so that the dough does not stick together.

Filling for eclairs

Fill the eclairs with the filling using a confectionery syringe, which has a sharp tip. But if it is a thick filling, then this kitchen tool will not work.

You can take a nozzle with a wide opening, just make an incision and fill the cake with filling. You can also make an incision on top, remove the cap, fill the eclair and return everything to its place.

If the composition is not very thick, and there is no confectionery syringe, do not worry, you can enter the filling into the hole of the workpiece.

In this article I will tell you how to make at home delicious eclairs and with different protein filling.

Recipe for eclairs in milk with protein cream

Components:

250 ml of milk; 150 gr. flour; 4 things. chickens. eggs + 3 pcs. proteins; salt; 100 gr. water and sl. oils; 300 gr. Sahara; 1 pack vanilla.

Cooking algorithm:

Mix milk and sugar (100 gr.) And send it to the fire, bring it to a boil and add the next. oil, salt.
I add pre-sifted flour. Mix well, remove from heat. I let the mass stand and the cooled composition I introduce chickens. eggs, stirring constantly after each.
I put the sticks in a bag on a baking sheet, bake in the oven for 10 minutes at 200 gr. I let the pieces cool down.
I pour 100 ml of sugar with water and boil the syrup, I check its readiness by dropping a little into the water. If the mixture hardens quickly, will hold its shape, then that's it - the syrup is ready.
I beat the whites with a mixer, I introduce vanilla at a high speed of the mixer. The mass will be thick. I immediately add the syrup to the general composition, whisking all this time. All components will dissolve and become homogeneous, only in this case the cream can be used for cakes.
I fill the eclairs with protein cream and serve the most delicate delicacy for tea.

Happy tea drinking.

But this is not the end, below will be presented various recipes protein cream, thanks to which you can prepare unique treats for the whole family in your kitchen!

Protein Custard

This is very useful composition creamy mass. Syrup at 120 gr. temperature will warm the proteins, and therefore all the pathogenic microorganisms that are present in them will die.

The protein custard composition for cakes is stored for a long time. The shelf life is several times longer than that of sour cream or oil composition.

Before preparing the protein cream for eclairs, I advise you to degrease the dishes. Do not neglect this point if you do not want to face force majeure while cooking.

If even a small part of the fat gets into the proteins, they simply simply won’t even whip, it turns out what to cook delicious stuffing fail!

Components: 70 ml of water; 200 gr. Sahara; 3 pcs. chickens. proteins; 0.25 tsp citric acid powder.

Cooking algorithm:

I take a saucepan for syrup, boil it with water. I wipe my whisk and bowl dry with paper towels for the kitchen.
I add sugar to the saucepan, fill it with water and send it to boil over a large fire. When the mass boils, I screw it on and boil the syrup so that the effect of a “lazy” slow boil appears. To check if the syrup is ready, you need to drop a drop of it into a bowl of cold water. As soon as the drop becomes a ball, the syrup can be removed from the stove.
I am importing citric acid, mix st.l.
I beat the whites with a mixer. Kur. Eggs need to be thoroughly cooled and carefully separate the whites from the yolks. If the latter get into the squirrels, nothing will come of it. I beat the egg whites in a dry bowl until a protein mass forms. Those. when the mixture does not flow down the whisks, but is well kept on them.
I mix the syrup with the protein composition. Slowly pour the syrup into the cream, mix with a mixer. It is necessary to pour it not on the whisk, so that the splashes during whipping do not scatter over the walls. Frozen caramel is very difficult to wash off.
I mix the syrup with protein cream, send it to a bowl with cold water. In it, I beat the composition at medium speed so that the cream cools well. If you do not do this, the proteins will boil, and the composition of the filling will be spoiled.
That's all, the cream is ready, I fill the eclairs.

Custard protein cream according to a German recipe

This is a very easy way to make a delicious protein cream. Get it done even by a novice hostess.

The cream helps out if you need to make eclairs in a short time. By the way, I note that you can perfectly decorate a cake with it, which can become a decoration for a festive feast.

Components:

150 ml of water; 300 gr. gelled sugar (proportion 2 to 1); 3 pcs. chickens. eggs (only whites).

Cooking algorithm:

Proteins pre-cooling. Beat with a mixer to get a stable white foam.
Sugar is introduced into a saucepan, poured with water and sent to cook on the stove over high heat. When the syrup boils, I turn down the heat and cook for another 10 minutes. It is necessary that the mass is boiled down by 2 times.
Pour the syrup into the proteins and beat to cool the composition. It will be stable, will not settle and will float. I take a pastry bag and fill the eclairs with cream.

Be aware that if you do not digest the cream syrup, then the filling will taste like burnt sugar, it will be unsuitable for further preparation.

If desired, the cream can be tinted with food coloring or make it even more aromatic with the desired flavors. Here I leave the choice to you.

Protein-fruit cream

This filling will certainly appeal to everyone who loves fruity notes in desserts. For cooking, you need to take fruit jam, jam or jam.

Components: 0.25 st. water; 3 pcs. chickens. eggs (whites only); 2 tbsp jams; 3 tbsp Sahara; 1 tsp gelatin.

Cooking algorithm:

I pour gelatin with water. I give it time to swell and send the mass to the fire so that the composition is completely dissolved. But in no case should the mass boil.
Beat egg whites with a mixer until foamy.
I introduce a little warmed up jam. It is better to pre-strain it with a sieve to remove the peel, fibers and bones from the composition. I introduce sugar into it and cook for 10 minutes over low heat on the stove.
I mix with gelatin and mix. I introduce slowly into the proteins, constantly whisking at the same time with a mixer at high speed.
It is better to stuff eclairs with warm cream, since then gelatin will make it gelatinous

My video recipe

To make such a cream really suitable for filling cakes, it must be prepared not just from egg whites and sugar. To obtain the product required in this case density and density, other ingredients will be added to it.

Special custard for eclairs

Ingredients:

4 egg whites

3 art. spoons of lemon juice

1/2 cup water

2 cups sugar

Vanillin - optional

How to make a special custard for eclairs:

Before whippingplace the proteins in the refrigerator for 15 minutes. And also add 2 tbsp. spoons of lemon juice.
Beat until peaks appear on the surface of the thickened protein mass.
Mix sugar with water and put on fire, stirring constantly until the sugar dissolves, until the consistency of syrup. Its readiness is determined by a breakdown on a soft ball. If you drop a little that has reached desired consistency syrup into cool water, it will not dissolve, but will curl into a small ball. It is possible to arrange such a test. A little syrup should be dripped on a saucer and touch it with your finger. The mass should be pulled by a thread.
Still hot syrup must be gradually poured into the proteins, while continuing to whisk them at low speeds. Then you need to turn on the mixer to the maximum and, adding 1 tbsp to the future cream. a spoonful of lemon juice, work with it for another 10 minutes. In the end, the volume of the protein-sugar mass will increase, and it will become much thicker. Vanillin or other flavoring can be added there if desired.
Special custard ready for eclairs. You can fill them with cakes.

gracefulleats.wordpress.com

Protein cream for eclairs

Cooking it is somewhat easier than a special custard.

Ingredients:

4 egg whites

1/2 cup sugar (white or cane)

2 tbsp. spoons of lemon juice

1 cup cream with 30-35% fat

How to cook protein-butter cream for eclairs:

Before whipping, place the proteins in the refrigerator for 15 minutes. And also add 2 tbsp. spoons of lemon juice.
Beat with sugar until peaks appear on the surface of the thickened protein mass. When the mass becomes denser and more voluminous, it is necessary to gradually pour a glass of cream into it.
Protein-butter cream for eclairs is ready!

Delifrance

Fragrant protein cream for eclairs

Ingredients:

100 g butter,

2 egg whites

150 g sugar

2 tbsp. spoons of liquor

How to make fragrant protein cream for eclairs:

Soften the butter and beat until the consistency of fat sour cream.
Proteins, mixed with sugar, beat. Then place the container on steam bath and continue to beat them for another 2-3 minutes, while stirring in the oil.Then leave the mass to cool until it becomes slightly warm.
Add a couple of tablespoons of liquor or other flavoring to the cream.
Put the cream for eclairs to cool for 20-30 minutes.
Fragrant protein cream for eclairs is ready!

Start with a test. In a deep bowl, beat 4 eggs, beat lightly so that the protein stops stretching.

Pour water into a saucepan, add a pinch of salt. Bring the liquid to a boil over medium heat, add oil to it.

While stirring, dissolve the oil in the water and bring the mixture to a boil again.

Sift the flour, add to the pan, mix immediately, breaking up the lumps with a spoon.

Keep the dough on fire for another 2-3 minutes, constantly stirring.

Remove from the stove, transfer the dough to the mixer bowl, wait until the mass cools down a bit. Pour in about a third of the beaten eggs, beat with a mixer until the dough stops stratifying.

Thus, pour in all or almost all of the egg mass, controlling the consistency of the dough. It should be uniform, soft, but keep its shape.

Place the finished choux pastry in a pastry bag/syringe with a star tip, deposit the eclair blanks on a baking sheet with oiled parchment. Send to the oven preheated to 180 degrees for 35-40 minutes. About 15 minutes before the end of baking, when the eclairs have finally risen, become ruddy, open the door oven to release steam. Then the cakes will turn out crispy, and not soft and raw inside.

While the base of the eclairs is baking, prepare the protein custard. Divide chilled eggs into whites and yolks. Pour the whites into the mixer bowl, and the yolks are not needed. Put the whites to beat at low speed (if you have a food processor, you need to start whipping with a hand mixer a little later).

cook sugar syrup, which will brew whipped proteins. To do this, pour sugar into a saucepan and pour water. Put on a small fire and cook for 20-30 minutes until the so-called soft ball test. To check readiness, you need to drop a little syrup into cold water, it should not completely dissolve, and you can roll a ball out of it with your fingers.

Proteins should be whipped into a strong foam until the syrup is ready, so it is important to synchronize your actions.

sp-force-hide ( display: none;).sp-form ( display: block; background: #ffffff; padding: 15px; width: 600px; max-width: 100%; border-radius: 8px; -moz-border -radius: 8px; -webkit-border-radius: 8px; border-color: #dddddd; border-style: solid; border-width: 1px; font-family: Arial, "Helvetica Neue", sans-serif;). sp-form input ( display: inline-block; opacity: 1; visibility: visible;).sp-form .sp-form-fields-wrapper ( margin: 0 auto; width: 570px;).sp-form .sp- form-control ( background: #ffffff; border-color: #cccccc; border-style: solid; border-width: 1px; font-size: 15px; padding-left: 8.75px; padding-right: 8.75px; border- radius: 4px; -moz-border-radius: 4px; -webkit-border-radius: 4px; height: 35px; width: 100%;).sp-form .sp-field label ( color: #444444; font-size : 13px; font-style: normal; font-weight: bold;).sp-form .sp-button ( border-radius: 4px; -moz-border-radius: 4px; -webkit-border-radius: 4px; background -color: #0089bf;color: #ffffff;width: auto;font-weight: bold;).sp-form .sp-button-container (text-align: left;)

Add vanillin and citric acid to the syrup, remove from heat.

And immediately pour in a thin stream into the egg whites, while continuing to beat. It is desirable that the syrup does not fall on the walls of the bowl or on the beaters. Whisk until the cream has cooled to room temperature. The cream will turn out airy, lush, it will be easy to keep its shape.

Remove the ruddy eclairs from the oven, they will turn out light and will effortlessly move away from the baking parchment. Cool completely before filling with cream.

Make a small hole in each eclair and fill the inner cavity with custard using a piping bag/syringe.

Sprinkle ready-made clairs powdered sugar or cover chocolate icing. Gentle french dessert with a balanced taste is ready!

Happy tea!

For some reason, no one remembers the presented dessert on the eve of the holidays. But keep in mind that preparing eclairs with protein cream is as easy as with custard. Moreover, you will spend exactly the same amount of time on preparing the protein cream for eclairs as for preparing the choux pastry.
There are also a few nuances that you should consider. Firstly, if you decide to cook this light, airy and amazingly tasty custard according to our recipe, then you also need to evaluate your strengths. It is very difficult to prepare such a dessert with an ordinary mixer. It is best if you take a stationary mixer or someone to help. Whisk the egg whites and boil the syrup at the same time. Also try to calculate the time so that at the moment when you need to beat the proteins, the syrup is already ready.

So, eclairs with protein cream recipe with photo

Ingredients:
Cake dough:

Water - 1 tbsp. (250 ml);
Butter - the smaller half of the pack (100 g);
Flour - 200 g (about 1 1/4 cups);
Eggs - 3 or 4 pcs. (Large, according to the consistency of the dough);
Salt - half tsp

For the protein custard:

Egg whites - 4 pcs.;
Salt - 1 pinch;
Lemon juice - 2 tsp;
Vanilla sugar - 6 tsp;
Water - 80 g;
White sand sugar - 240 g.

Cooking:
1. In general, it doesn’t matter where you start preparing eclairs with protein cream - from protein cream, or from making dough. These components of the cake are completely different and you can start with what is convenient for you. We start with cream.
Recipe egg size this cream does not play a role. It is very important that the proteins are separated from the yolks in pure form and before cooking were chilled together with an iron bowl in which we will whisk. Add lemon juice and a pinch of salt immediately to the egg whites and start beating.
Advice: as already mentioned above, in order to prepare a similar delicacy, you need to have an additional pair of hands in the kitchen or put a stationary mixer into operation. Since it is necessary to put the syrup to boil at the same time as the mixer is running.

2. Add sugar and water to a non-enameled saucepan. Send syrup to medium fire. Stay on the stove and stir constantly to keep the sugar from burning.

3. After 10 minutes, the proteins will turn into a thick and still tasteless foam. This is the state of proteins we need to achieve.

4. Syrup does not have a specific cooking time. Its readiness will only need to be checked. And for this, send a bowl of water and a saucer to the refrigerator.
This is what the syrup will look like after 5 minutes. Stir it with a spoon and try to lift the spoon up after each stirring. If the syrup began to thicken, and a thin sugar hair stretches behind the spoon, then it's time to check it for doneness.
Note: It is IMPORTANT not to overcook the syrup! If the water boils away or the mass burns, then it will no longer be useful for protein cream, and even more so for eclairs.

5. So, take quite a bit of cold water in a saucer. Scoop out some syrup and about a quarter of a teaspoon with a spoon, and pour it directly into cold water.
If you succeed like this step by step photo pick up and pull the caramel, then the syrup is ready. If you can’t pick it up, then you need to cook it more. Well, if the caramel becomes hard, then it is overcooked. Therefore, it is worth checking the readiness more often.

6. Like this ready syrup it is worth pouring into whipped, for 10 minutes, hot whites. In this case, you should have a mixer running at the fastest speed, and a stream of syrup just removed from the stove should be very thin.
After the syrup is added to the cream, you must remove the mug from under it, but do not turn off the mixer yet. After pouring in the syrup, you will need to beat for another 7-10 minutes. You can determine the readiness of the filling by temperature. When the cream has cooled to room temperature, it is ready. The volume of the cream after combining with the syrup will increase. In appearance, the dessert will be elastic, thick and oily. But in fact it is very light dessert. Protein cream for eclairs with chocolate is ready.

7. Now you can start cooking. Everything is very simple here. First, salt the water and boil it on the stove, adding all the butter. You will get a liquid that is a bit like milk.

Note: it is advisable to take a non-enamelled saucepan.
8. Sift the flour beforehand, collect it in one bowl, and you can add its entire portion to the boiling liquid already.

Naturally, reduce the gas to a minimum and try to knead the dough until elastic.
Note: It is advisable to use a wooden spoon. Ordinary iron can break.

9. Let the dough for eclairs cool down a bit (at least to 50 degrees) and you can combine it with eggs.
Be sure to add the eggs one by one. That is, first add one egg, and knead until smooth.

10. Then add another egg and mix until smooth. Also add a third one.

11. Before adding the fourth egg, you need to inspect the choux pastry. Its consistency should be similar to tomato paste. That is, if you take a little dough, put it in a pastry bag, then squeeze it onto parchment, you should not have difficulty squeezing the same dough out of the bag. But at the same time, this part of the dough should not spread over the baking sheet. If you think that the dough does not yet look like a consistency tomato paste then follow the next step. Crack the egg into a separate bowl, mix it well with a fork and gradually add to the dough, stirring with a wooden spoon. And when you see that the dough has become the desired consistency, you can stop. But it is possible that the entire fourth egg will go completely.

12. Now you can use a pastry bag or syringe. Send to used kitchen utensils eclair dough.

13. On a baking sheet covered with parchment, squeeze out these sausages. Their length will be from 7 to 12 centimeters.

14. Before baking eclairs for cooked protein cream, it is necessary to preheat the oven to 200 degrees. After you send eclair cakes to the oven, it is forbidden to open it for the next 30 minutes. The dough will bake for 30 to 40 minutes. This factor also directly depends on the oven. But after the specified time, you will receive such “barrels” that have become several times larger.

15. When the eclairs are completely cool after baking, you can safely fill them with protein cream.

To do this, you can use a pastry syringe, as in the recipe, but if you don’t have such a syringe, then cut the eclair lengthwise and fill it.

For decoration, take chocolate or chocolate bar, melt in microwave oven and brush the tops of the cakes. Try to wait at least an hour before serving this wonderful dessert. So the chocolate has time to harden and eclairs with protein cream will be perfect. We hope that everything worked out for you at the highest level!

Cakes made from unleavened choux pastry received great love from the sweet tooth, and this happened due to the simplicity of their preparation and the mass of options for fillings that are delicious for them. You can use any cream for eclairs that has sufficient stability so that the filling does not leak out. Below are the proven proportions of the most delicious options such filling.

Custard for eclairs

This cream not only goes well with custard honey dough in Medovik or Napoleon's puff cakes, it can become delicious filling homemade eclairs. Only in this case it is better to cook it in the evening on the eve of baking the cakes themselves, so that the mass can cool enough.

To fill the eclairs with the discussed base, you will need:

500 ml of milk;
160 g of sugar;
40 g flour;
2 village eggs;
5 ml vanilla extract (can be replaced with the appropriate amount vanilla sugar or vanilla powder)
150 g butter.

Step by step cooking algorithm:

½ part of the prescription amount of sugar, along with vanilla extract dissolve in milk and put on fire to heat to high temperature but don't let it boil.
Mix the remaining sugar with the sifted flour and grind with chicken eggs to get a homogeneous mixture without lumps of flour and grains of sugar.
Pour hot milk in two doses into the egg-sugar mixture, which must be mixed at the same time so that the eggs do not curdle.
After that, return the sweet milk-egg solution to the fire again and boil to a consistency thick sour cream making sure that the custard base does not burn.
Add 40-50 g of butter to the hot base, stir until completely dissolved. When the cream has cooled enough, cover it with a film so that it covers its entire surface in contact, and put it in the refrigerator overnight.
Allow the remaining butter to warm to room temperature, then beat it into a fluffy mass, pouring in one to two tablespoons of the custard base. Then the cream is slightly cooled in the refrigerator and you can start filling the cakes.

Stuffing with cottage cheese

The filling for eclairs from cottage cheese is prepared with the addition of whipped cream or butter. The latter option is more stable and less capricious, so most housewives prefer it, considering its proportions to be classic.

To make cottage cheese cream for eclairs you need to take:

300 g fat cottage cheese(from 9 to 18% fat content);
100-150 g of powdered sugar;
70 g soft butter;
5 ml vanilla extract (or vanilla powder).

Cooking method:

Combine cottage cheese grated through a fine sieve with butter and vanilla extract. Then you should pick up the mixer. They should beat the ingredients at minimum speed until the most homogeneous consistency is achieved.
Having achieved the desired texture, it is necessary to add in small parts the last component of the cream - powdered sugar. Beat everything with a mixer until the required density, splendor and smoothness of the mass is reached.

Protein cream for eclairs

Protein cream also often used to fill cakes, but to achieve the right texture, which will not allow the filling to leak, only proven proportions of proteins, sugar and liquid should be used.

For one standard portion of choux pastry for eclairs, it is enough:

4 proteins;
45 ml fresh lemon juice;
100 ml of hot water;
360 g sugar.

How to make protein cream for eclairs:

First, beat the whites with lemon juice up to firm peaks. Regarding whether the proteins should be chilled, it is worth noting that the product from the refrigerator will whip faster, but when beating proteins at room temperature, more stable bonds are formed, which makes the mass more stable.
Set the whipped egg whites aside for a while and boil the syrup from water and sugar. To do this, pour the crystalline product with boiling or just hot liquid, stirring on the fire, bring to complete dissolution and cook until the sample is on a soft ball. A drop of syrup cold water should turn into a soft ball.
Turn on the mixer again and while whipping the whites in a thin stream, introduce the hot sweet solution into them. Next, beat the cream until it cools completely (10-15 minutes). After that, it is fashionable to start filling the eclairs.

Butter based option

Eclairs are prepared quite quickly, so if you don’t want to mess around with custard or protein cream for a long time, a simple but very tasty one will help out oil cream. For him, you should take in equal proportions butter and condensed milk.

For 10-12 cakes you will need:

200 g of butter with a fat content of 82%;
200 g whole condensed milk.

Cooking process:

Soft butter (its optimal consistency is achieved at a temperature of 25 degrees), beat until fluffy and white.
Then, while continuing to beat, add condensed milk in small portions. Its amount can be slightly reduced, when the desired cream consistency is reached.
Send the filled cakes to the refrigerator to stabilize the cream and further store the finished dessert.

With mascarpone

Gentle cream cheese Mascarpone is often used to make creams that can be used not only for cakes, but also for eclairs. It is only important to remember that this product is very capricious (it can be easily overwhipped), so you need to work with it carefully.

For a serving of 16-18 cream cheese cream cakes, you need to prepare:

250 g Mascarpone;
350 ml cream with a fat content of 33% or more;
140-180 g of powdered sugar;
vanilla to taste and desire.

We prepare as follows:

After holding the container and whisks for a while in freezer Whip the chilled cream together with the powdered sugar until creamy.
Whisk chilled cheese separately. Then gently fold the cream into the whipped mascarpone with a silicone spatula. You need to be especially careful so that the mass does not fall off. At the end of mixing, you can add vanilla or other flavoring.

From condensed milk

To fill cakes, you can use not only a cream of condensed milk and butter, the recipe of which was given above, but also other combinations with this concentrated dairy product, for example, with sour cream and boiled condensed milk (“toffee”).

For this version of the cream you will need:

250 g of homemade fat sour cream;
180 g boiled condensed milk;
10-15 ml brandy for flavor optional.

Progress:

Beat sour cream with a mixer for a few minutes in a lush mass. It is better to cool the product beforehand. If sour cream is too rare, then it is better to pre-weigh it or use a special thickener.
Then add in small pieces boiled condensed milk while continuing to whip the cream. At the very end, add cognac and with just a few rotations of the whisks combine it with the finished cream.

1 egg;

200 g butter.

The sequence of culinary processes:

Mix the beaten egg with sugar with a little warmed cream. Send this mixture to the fire and warm until thickened. Refrigerate the finished cream base.
Beat soft enough butter into a fluffy and white mass. In small portions, introduce from it the sweet creamy-egg mixture that has cooled to room temperature. At the end, you can add any flavoring for taste.

chocolate filling

Chocolate cream for eclairs can be prepared with cocoa in any of the above fillings, but dark chocolate will make the taste brighter and richer, as in the variant below chocolate cream"Muslin".

For him you need to take:

2 eggs;
100 g of sugar;
30 g of starch;
150 g butter;
100 g dark chocolate;
350 ml of milk;
100 ml cream.

Cooking:

Mixed in a homogeneous mixture of eggs, starch, sugar and milk, put on fire and boil until the consistency of thick sour cream.
hot custard base Put the chocolate chopped into small pieces and mix until it is completely dissolved.
Whip the chilled cream in a separate bowl. Beat the cooled custard base with soft butter, then stir in the whipped cream with a spoon, and the cream is ready.