I haven't cooked for a long time choux pastry, and now I remembered and really wanted eclairs. The most suitable cream for them will be cottage cheese. Soft, creamy, very tasty.
Cottage cheese can be different, but for curd cream with a delicate texture, all kinds of cheese curds, pasty cottage cheese, cottage cheese desserts or cream cheese. It is possible that regular cottage cheese will also work, only it needs to be turned into a homogeneous paste using an immersion mixer.
Sugar in this cream is also not used for fear of its undissolved grains, only powdered sugar.
To prepare the curd cream for eclairs, take the following products.
Put the curd mass in a convenient container. I have her sweet.
Add powdered sugar. It is better not to add it all at once, but to try 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 mass. Try not to beat it so that the butter does not whip and the cream does not exfoliate. curd cream ready for eclairs. Put it in the refrigerator while preparing the eclairs.
For eclairs, take the following products.
Heat milk in a saucepan, add salt, sugar, butter. Bring to a boil to dissolve the salt, sugar and butter. Turn off the fire under the boiled mixture.
Immediately add the sifted flour and quickly knead the dough, stirring it quickly with a wooden spoon.
Then add the eggs one by one. After each egg, knead the dough well until smooth. This is the hardest part because the dough seems to separate. When mixed, it becomes homogeneous.
When all the eggs are mixed in, the dough gets this consistency, it falls off the spoon in heavy ribbons.
Place the dough in a pastry bag and squeeze the eclairs onto the parchment, leaving a large indent from each other. Do not 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, lower the temperature to 100 degrees and dry the eclairs until cooked.
These are the hippos I got)). Cool them completely.
And then fill the eclairs with cottage cheese cream using a thin nozzle and a pastry bag. To do this, make a hole in the eclair and squeeze the cream out of the bag. If there is no bag and nozzle, then you can use a teaspoon.
Decorate ready-made eclairs with curd cream with liquid chocolate or simply sprinkle with powdered sugar.
Happy tea!
Alexander Gushchin
I can't vouch for the taste, but it will be hot :)
Content
Delicate custard cake, called eclair, is loved by everyone, from young to 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 a photo, because it is not at all difficult. The hostess chooses the dough and cream for air eclairs, depending on her preferences (taking into account the calorie content). How to prepare a classic confectionery dessert and varieties of toppings will be described in the review.
How to make cream for custard
Such a cake is a dessert made in the form of a tube with a delicious filling. The filling is:
The process of making a cake is worth mastering. Homemade desserts will delight family and friends with an unusual taste. Choose the ingredients that are suitable for you, create masterpieces in your kitchen, enticing with a pleasant aroma not only household members, but also passers-by from the street. Spending a little time, you will reward yourself for the work delicious dessert and enjoy it in a comfortable atmosphere.
From condensed milk and butter
To prepare such a sweet dessert content, you will need:
- condensed milk - a can;
- butter - package (250 g).
Preparing such a filling is very simple, for this you need:
- Prepare condensed milk, for lovers of sweets, you can choose a boiled product. Add the oily substance, finely chopped. The mixture is brought to a homogeneous state.
- We fill the cooled desserts with lush contents (we use a syringe that will help to evenly distribute the filling, 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 - a glass;
- cream - 200 ml.
Preparing the filling for delicious eclairs is simple, for this you need to follow the step-by-step guide:
- Put the cottage cheese in a special bowl, add a sweetener to it, mix everything. The spoon will allow you to knead the ingredients, get a certain consistency.
- Carefully pour in the cream, beat with a mixer until a homogeneous mixture is obtained.
- The filler is ready, fill them with cooled blanks. Enjoy your meal.
With custard without eggs
To make eggless custard, you need the following ingredients:
- flour - 100 grams;
- sugar - 200 grams;
- oil - 250 grams;
- milk - 500 ml;
- almond nuts - 50 grams.
Making filling for a cake is not difficult, repeat:
- Heat the milk, add flour and sugar, cook until thickened, do not forget to stir.
- Cool down the mass.
- Gradually introduce the oil component, whipping with a mixer.
- Crush the almonds and beat into a buttery mass.
- The filling is ready, it remains 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 egg with powdered sugar.
- Pour in hot cream, stir until thickened.
- Cool the workpiece and gradually introduce the oil component into it, while whisking with a mixer.
- The filler is ready.
Such a dessert can be decorated by making a chocolate pattern on the top. To prepare the glaze you will need:
- cocoa - 1 tbsp. l.;
- sugar - 100 g;
- oil - 100 g.
To prepare the glaze, you need:
- Boil cocoa.
- Pour the sugar-butter mixture into it, mix well.
- Glaze is ready (brush finished goods and let dry).
Custard with milk and butter
Eclairs with custard become traditional dish. To prepare such a royal filling, you need to use:
- egg - 1 pc.;
- flour - 2 tbsp. l.;
- sugar - 250 g;
- milk - 600 ml;
- butter - 250 g.
The whole production process will not take much time, but it is worth recalling that it is forbidden to store the filler for a long time, because it is an excellent breeding ground for bacteria. Try to prepare the filling right before use and do not leave for a long time. Let's get started:
- Beat the egg, after adding sugar to it.
- Add milk and flour, mix until a homogeneous mixture is obtained.
- Cook the prepared mass over moderate heat for five minutes.
- In the cooled filling, add the butter, cut into pieces, mix with a mixer in parallel.
- If desired, add vanillin to the finished contents.
Custard cakes or eclairs are a favorite dessert, if not by everyone, then by many. Depending on the cream, they can be very different.
Today I have cottage cheese eclairs. Moreover, I made the curd cream for eclairs from frozen kefir. The method is very simple and reliable, so an excellent result is guaranteed.
To prepare eclairs with curd cream, we take the products shown in the photo.
We need kefir with a fat content of 2.5%. The package with kefir must be put in freezer for 7-8 hours until it is completely frozen.
Frozen kefir must be freed from the film and put in a colander with gauze, placed in a saucepan or other deep container.
After 4-5 hours, the ice will melt, and the curd will remain with a small amount serum and ice. It is necessary to hang it in gauze so that the serum drains.
As a result you will get tender cottage cheese, homogeneous and airy. The yield of the finished product depends on the fat content of kefir. I got 250 grams.
Cooking dough for eclairs. Pour a glass of water into the pan, put a pinch of salt and butter. Bring to a boil and pour a glass of flour. Stir vigorously, switch off.
You should get a homogeneous smooth mass without lumps.
When the dough has cooled down a bit, add four eggs one at a time.
The dough should be smooth, uniform and slightly sticky.
With a culinary syringe or a culinary bag, we form cakes and put them on a sheet of baking paper.
We bake eclairs for the first 15 minutes at a temperature of 185 degrees, then reduce to 170 degrees and bake for another 20-25 minutes - until golden brown.
We take out the cakes from the oven after another 25-30 minutes, when they have completely cooled down.
Add powdered sugar, sugar or vanilla sugar- and curd cream for eclairs is ready! Put sugar to taste.
We cut the eclairs from the bottom, but not completely, and stuff them with cream.
Sprinkle with powdered sugar and serve with tea.
There are many recipes for the classic french dessert- eclairs. Eclairs are light airy cakes that are made from choux pastry. The classic filler is custard. However, others are also used - sour cream, cottage cheese, chocolate or butter.
Our article will be devoted to curd cream for eclairs. How to cook it yourself? Consider its step-by-step preparation, the technology for filling cakes and the production of the eclairs themselves.
Curd cream for eclairs. Recipe with yogurt
Eclairs at home are prepared using the same technology as in large-scale production. Ingredients for homemade eclairs with curd cream below.
Cream Ingredients:
- one hundred and fifty grams of low-fat cottage cheese;
- one hundred milliliters drinking yogurt;
- fifty grams of medium-fat butter;
- thirty grams of powdered sugar.
Cooking method:
- A prerequisite that must be observed is the preservation room temperature products.
- At the first stage, beat the cottage cheese with powdered sugar in any way convenient for you.
- Next, pour the yogurt into the mixed mixture and beat everything again.
- We add oil already at the last stage of preparation of the cream. First, it must be melted a little or left for a couple of hours in the room so that it warms up well.
- After adding the butter to the curd-yogurt mass, mix all the ingredients well again.
The finished cream must be covered with a lid or cling film, we send it to the refrigerator for several hours.
Curd cream with wine
This is a simple recipe for eclairs, but keep in mind that it is not suitable for children, as it contains white dry wine. Prepare for eight servings.
So, we need:
- one glass of heavy cream;
- half a glass of mascarpone cheese;
- two tablespoons of dry white wine, you can use semi-sweet;
- one hundred grams of low-fat cottage cheese;
- a couple of tablespoons of powdered sugar.
The process of making curd cream for eclairs with a photo:
- At the first stage, put cottage cheese and mascarpone cheese in a container. Mix these two ingredients until fluffy.
- At the next stage, cream and powdered sugar must be added to these two ingredients. We interrupt 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.
After we fill the already prepared and cut eclairs. Watering cakes chocolate icing and leave it in the refrigerator until it hardens.
Curd cream for eclairs. Recipe with photo
Subject to the preparation technology, the cream will turn out to be tasty and airy, not inferior to the 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.
Cooking cream
We spread the cottage cheese in a container, add sugar to it. We mix everything with a blender until the components are completely ground. If you use a whisk or a fork instead of a blender, you run the risk of leaving sugar grains in the consistency, which will make the cream heavier. Air mass in this case will not work. Sugar must be ground into powdered sugar.
After you get a homogeneous mass, add cream and vanilla sugar to it. Mix all the ingredients again. To make the cream more airy, use a mixer to beat.
Proper for eclairs
Let's start cooking the most eclairs.
Ingredients needed to make eclairs:
- one hundred grams of butter;
- glass of water;
- two hundred grams wheat flour;
- four chicken eggs;
- some salt.
It is important that the eggs are at room temperature and not from the refrigerator.
We are preparing a steam bath. To do this, we take two pans of different sizes, so that one fits into the other.
We fill a large saucepan by a third with water and put it on 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 pot in the larger one.
The butter must be completely melted. During the whole process, constantly stir the contents of the pan. When the water and butter boil, add flour to them.
It must first be sifted, otherwise the dough may turn out clogged.
We introduce it, mixing well with oil and water so that there are no lumps. Then take out the smaller bowl. At the same time, do not stop stirring the contents of the pan for another three to five minutes.
At the next stage, we introduce eggs into the brewed mass. This must be done sequentially. We introduce each egg separately, after which the dough is well kneaded. This task is quite laborious, so if you are not sure that you have enough strength to knead the dough completely, use a mixer.
The finished dough should turn out to be not very thick in its consistency, but not very liquid either. You can check this with a spoon. The dough should stretch behind it in a thick stream, while blurring a little while shaping it.
At the next stage in the preparation of eclairs, it is necessary to use a pastry bag, parchment paper and baking sheet.
Using a spoon, spoon the batter into a pastry bag. On a lined baking sheet with paper, squeeze the cream with a stick five to seven centimeters long.
In this case, it must be borne in mind 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 heat the oven to two hundred degrees, we send our eclairs.
Bake for 10 minutes, then reduce the temperature to 180 ° C and bake for another 20 minutes. In this case, it is important not to open the oven in any case, otherwise the cakes will “fall”.
The readiness of eclairs is indicated by their golden crust.
Before filling them with cream, it is necessary to cool the products, otherwise the cream will leak out.
Filling eclairs with cream
You can do this in two ways:
- We cut the eclair, using a pastry bag or spoon, put the cream in them and connect both halves.
- We make a hole on one side of the eclair, press the cream with a pastry bag. This method helps to preserve the integrity of the cake.
Now you know how to make cream for eclairs yourself.
