We make delicious cream for eclairs at home. Cream for eclairs - a delight for those with a sweet tooth

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 to piping bag with a nozzle and place it on a covered 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!

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:

The cream for eclairs should not be liquid and should hold its shape perfectly.
Any base for filling products is well beaten to obtain an airy and fluffy structure.
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

Cut the vanilla pod, clean out the seeds, add milk, add sugar and heat to a boil.
Add flour and starch to the eggs beaten with yolks, beat until smooth, pour in hot milk and beat again.
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 classic custard, curd cream for eclairs is quite popular. 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

Whip the heavy cream until fluffy and thick.
Grind the cottage cheese with sugar and vanilla until smooth and creamy.
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

Beat the whites until they form a strong foam.
Syrup is boiled from water and sugar to a temperature of 120 degrees or a soft ball.
Without stopping whipping, pour boiling syrup into the whites in a thin stream, adding lemon juice.
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

Grind the yolks.
Syrup is boiled from water and sugar to a temperature of 120 degrees.
Next, add the syrup to the yolks a little at a time, beating the mixture at medium speed.
In a separate bowl, grind the butter with vanilla, after which it is mixed into the sweet yolk mass in small portions.
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

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

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

All products must be at room temperature before processing.
Initially, beat the butter until fluffy.
Add condensed milk little by little, whisking all the time.
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

Whip cream with thickener separately and soft butter with powder and mascarpone.
Little by little add the creamy mixture to the cheese mixture and stir.
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.

Add all the flour at once and stir quickly until it boils. As soon as the dough detaches from the walls and gathers around the spoon, you can turn off the heat.

Cool the dough a little; if you touch it, it should be hot, but not scalding (of course, don’t keep your fingers in the dough, otherwise you’ll get a burn in no time). In general, approximately 70 degrees.

Be sure to break the eggs into the dough one at a time, and until the dough becomes smooth after the first one, do not add the second one. If the eggs are large, you can reduce the quantity by one egg.

The dough is sticky, it’s not easy to spread, but it helps a lot cold water, which moistens spoons or fingers. Grease a baking tray with oil or cover it with baking paper, place the eclairs with a tablespoon dipped in water, and use your fingers to form small “sausages”.

Be sure to leave a distance between the eclairs equal to the width of the eclair; they expand well.

The temperature for baking is quite high - 200-220 degrees, and do not open the oven for half an hour. Then you need to check the condition; if the browning is already decent, you can lower the temperature and dry the eclairs.

Here a lot depends on the oven, 40 minutes is enough for me. full readiness eclairs, you no longer need to dry them.

We remove the eclairs and cool them, while we ourselves preparing the cream from 200 g butter and cans of condensed whole milk. Beat the softened butter into a fluffy mass and begin to add milk little by little, continuing to beat. If you add everything at once, the cream may separate; gradualness is important here.

Using a pastry bag or syringe, inject the cream into the eclair, finding a split spot or making a hole. If there is no syringe or bag, simply cut the eclair on the side and add the cream with a teaspoon.

Place the eclairs in the refrigerator and cook the glaze. You can use chocolate, but just make cocoa glaze.

For the glaze we need: 3 tbsp. spoons of sugar, 3 tbsp. spoons of cocoa, 2 tbsp. spoons of milk, a piece of butter about 50 grams, 1-2 tbsp. spoons of finely grated nuts.

Mix sugar with milk and cocoa, set on slow fire and bring until the sugar dissolves and becomes a shiny mass, reminiscent of melted chocolate, add grated nuts, bring to a boil again, then remove, add a spoonful of butter and stir until smooth.

Pour glaze over the eclairs and place them in the refrigerator to harden. You don’t have to add nuts to the glaze, but sprinkle them on top. My eclairs didn’t make it into the refrigerator; the four gourmands couldn’t wait for the glaze to get on the eclairs. The cakes were gone, I didn’t have time to blink...

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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:

- 250 gr.
- 1.5 tbsp.
Flour - 1.5 tbsp.
Eggs- 6 pcs.
- 150 gr.
- 150 gr.
Vanilla sugar - optional

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!

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 make buttercream 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.

Buttercream ready for eclairs!

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 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!