Custard for eclairs with butter. Eclairs with custard step by step recipe with photo

Eclair is probably the most delicious and beloved cake of all. It was first prepared by the French chef Marie-Antoine Carem in the early 19th century. Eclair is French for "lightning". Perhaps that is why this delicacy has spread so quickly around the world. In Germany, eclair is called "hare's foot", in Austria - "love bone", and in the USA - "long john". In Russia, custard cake with custard is considered an eclair.

As is already clear from the definition, the classic eclair is 2 combined recipes: choux pastry and custard.

Ingredients for custard dough:

• 250 ml water
• 100 g butter
• 4 (or 2, more on that later) eggs
• 200 g flour
• half a teaspoon of salt

Recipe for custard dough:

Boil 250 ml of water in a heavy bottomed saucepan. Then add butter, salt. Bring the resulting mass to a boil.

As soon as everything boils, add flour, mix well and boil over very low heat for 2-3 minutes.

Let the mass cool down a bit.

Then add one egg, mix well, add the second, and mix thoroughly again.

Add all the eggs in this way. ADVICE! If at this stage you notice that the dough is liquid, then you do not need to add more eggs. The dough should hold its shape well and be elastic.

Line a baking sheet with baking paper. Put the dough into a pastry bag (or syringe).

Now, with gentle movements, using a pastry bag (or syringe), put the dough on a baking sheet in the form of tubes 8-12 cm long.

Place in a preheated oven (200 degrees), bake until golden brown, about 30 minutes. Do not, under any circumstances, open the oven door during baking! After the end of 30 minutes, take your time to pull out the cakes. Let them dry in the oven for 10-15 minutes. Then take out of the oven and place on a tray (do not stack).

While the eclair shell is drying, it's time to start filling. For the custard you will need:

• 500 ml milk
• 200 g sugar
• 4 yolks
• 50 g flour
• 1 tsp vanilla sugar

Custard Recipe:

Boil milk.

Mix egg yolks thoroughly with sugar, vanilla sugar and flour.

Then carefully pour hot milk into this mass, mix.

Put on fire and cook until thickened.

Then remove from the stove and let the cream cool down.

Assembly. Cut the finished cakes in half and fill with cream.

Top with chocolate icing (to do this, melt a bar of chocolate and 1 cube of butter in a water bath).

I hope I have described and shown everything in sufficient detail and clearly. Cook, surprise, experiment! Good luck!

Attention! Update from 17.02.2016! Thanks to Ale Boland's comment, I decided to experiment and cooked! Thank you for giving me new creative ideas!

Properly prepared cream for eclairs entirely determines the final taste characteristics of a dessert loved by many. Using a different set of components and varying their proportions, each time you can enjoy a new taste of delicacy.

How to make cream for eclairs?

Cream for eclairs, the recipe of which you can choose below, will 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. Cream for eclairs should not be liquid and keep its shape perfectly.
2. Any base for filling products is well whipped to acquire an airy and lush structure.
3. The blanks are filled with ready-made cream using a pastry syringe or bag, and, in the absence of such, with a teaspoon, cutting the eclair on one or two sides.

Classic custard for eclairs - recipe

The classic delicious custard for eclairs is called patissier in the confectionery art. It necessarily includes milk, eggs, flour, sugar and natural vanilla, which gives 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.

Cooking

1. Cut the vanilla pod, clean out the seeds, spread the milk, add sugar and heat to a boil.
2. Flour and starch are mixed into beaten eggs 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 if desired.

Curd cream for eclairs - recipe

Along with the classic custard, curd cream for eclairs is quite popular. For its preparation, soft, not sour cottage cheese is chosen, which is ground through a fine sieve or pierced with a blender to a creamy texture. Whipped cream gives airiness to the mass, 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.

Cooking

1. Whip heavy cream until thick and fluffy.
2. Grind cottage cheese with sugar and vanilla until smooth and creamy.
3. Whisk in the cream in batches and whisk lightly.

Protein custard for eclairs

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

Ingredients:

• squirrels - 2 pcs.;
• water - 50 g;
• granulated sugar - 140 g;
• lemon juice - 2 drops;
• vanilla.

Cooking

1. Beat egg whites until firm foam.
2. Syrup is boiled from water and sugar to a temperature of 120 degrees or samples for a soft ball.
3. Without stopping beating, pour boiling syrup into the proteins in a thin stream, adding lemon juice.
4. Continue whisking the cream for eclairs until cool.

Butter cream for eclairs - recipe

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

Ingredients:

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

Cooking

1. Rub the yolks.
2. Syrup is boiled from water and sugar to a temperature of 120 degrees.
3. Then, little by little, pour the syrup into the yolks, whipping the mass at medium speed.
4. In a separate bowl, butter is ground with vanilla, after which it is mixed in small portions into the sweet yolk mass.
5. Once again, beat the cream from the butter for eclairs well.

Cream eclair cream

Next, you will learn how to make cream for eclairs from cream. This no less tasty option for sweet filling for products is one of the simplest and most quickly sold. It is only necessary to choose the right quality cream with a fat content of more than 30% and beat it with the addition of powdered sugar to a dense and fluffy texture. With a powerful mixer, the whole process will take no more than 10 minutes.

Ingredients:

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

Cooking

1. Well-chilled cream together with dishes is whipped at high speed until fluffy.
2. At the end of whipping, powdered sugar and a little vanilla are added to the cream for eclairs.

Cream for eclairs with condensed milk - recipe

Another simple cream for eclairs can be made with the following recommendations in mind. In this case, ordinary or boiled condensed milk and butter will be used as the basis for filling products. You can’t call such a cream light, but definitely tasty and tender. Its sweetness or density can be adjusted by changing the proportions of the 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.

Cooking

1. All products must be at room temperature before processing.
2. First, beat the butter until fluffy.
3. Little by little, condensed milk is introduced, whisking all the time.
4. At the end, flavoring or nuts are added to the cream for eclairs with condensed milk, if desired.

Cream for eclairs with mascarpone

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

Ingredients:

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

Cooking

1. Separately whip cream with a thickener and soft butter with powder and mascarpone.
2. Gradually add the creamy mass to the cheese and stir.
3. When the mass becomes homogeneous, a delicious mascarpone cream for eclairs is ready.

Chocolate cream for eclairs - recipe

A real find for the sweet tooth, who cannot imagine their existence without chocolate, will be for eclairs. A custard-based delicacy is prepared with the addition of cornstarch and gelatin, which acts as a thickener. Cream, whipped to peaks, and butter will give the cream tenderness, softness and airiness. Vanilla or any other flavor can be added to the base if desired.

Recipes for delicious cakes

20 minutes

260 kcal

4.67/5 (3)

Cakes have been my personal favorite since childhood, walking past a confectionery with "potatoes", "lemon" or "custard" with thick chocolate fondant was beyond my strength. Being older and studying the basics of cooking, one of the first to add these cakes to the list of favorite delicacies, of course. Custard is considered a classic cream for eclairs, but these versatile cakes are delicious with any filling.

Butter cream for cakes

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

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

Required products

For cream eclairs you will need the following products:

Features of product selection

Eclairs with butter cream will be much tastier with the addition of butter, and not with a spread. Although it is more expensive, only oil is needed for a filler with good density.

The filler from the spread during the whipping process can delaminate into components and will have to be thrown away.

How to make cream filling for cakes at home

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

I add 130 grams of butter to the cooled creamy mixture, which I previously took out of the refrigerator, it should be melted and soft.

The author of the delicate cake, Marie-Antoine Karem, is the greatest culinary specialist of his time, who served the monarchs and those close to them. During his lifetime, the famous culinary specialist was called the chef of kings and the king among chefs. The estimated date of publication 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) and a bag of vanilla, knead with a spoon. I fill cakes, decorate and serve to my homemade sweet tooth.

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

With excessive zeal, the cream can separate water from the composition, there is nothing terrible in this, you need to throw the mass onto a fine sieve and let the water drain.

video recipe

Grandma Emma, ​​a well-known culinary specialist, will talk about the intricacies of making caramel butter cream, which is used both as a filling for eclairs, other pastries, and for decorating desserts. A set of products for cooking is available, the recipe is quite light, and the taste, thanks to caramel, acquires a special velvety.

Cream for eclair: protein filling recipe

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

Despite the similarity of recipes, “custard” and profiteroles are still different, the first ones are necessarily elongated in length, and the French confectioners believe that the ideal length is 14 cm.

• 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 of 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 a little advice: beat the egg shell with the back edge of the knife exactly in the middle, beat lightly so as not to break the yolk. If the yolk gets into the protein, it will not whip. Then carefully separate the halves of the shell and drain all the protein.

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

The filling for cakes is ready when stable peaks remain on the surface that do not lose their shape. Eclairs with a well-whipped, dense protein cream keep their shape and look appetizing, which confirms the photo.

Let me give you one more piece of advice for novice cooks: don't beat egg whites warm. If they are pre-cooled (you can put a bowl of proteins in the refrigerator), the process will be easier and faster, and the lemon juice is replaced with a pinch of citric acid.

Also, to facilitate whipping proteins, add salt on the tip of a 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 a creamy taste, even for a novice cook. The author gives some practical advice on the choice of products, their preparation, as well as on the application of the resulting airy sweetness.

Filling for eclairs: custard confectionery cream patissier

Classics of the genre are cakes with custard filling. The most delicious custard for a French dessert must also be of French origin. Today I will tell you how to cook Patisière custard for eclairs step by step with a photo.

• Kitchen appliances and utensils: bowl, spoon, saucepan, 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, we begin the step-by-step cooking process.

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

Pour 400 ml of milk into a saucepan and put on a slow fire. When the milk becomes a little warmer, add a couple of tablespoons 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, pour this mixture into boiling milk, slowly and stirring constantly, bring to a thickening. At the end, I add 10 grams of vanillin to the mixture. I cool the filler and stuff the cakes. Eclair with custard step by step ready to serve.

You need to cook the filling on low heat with constant stirring. It turns out a more delicate and silky texture if cooked in a water bath. If you want to cool quickly, place the bowl of filling in a wider bowl of cold water or ice. Custard based on this recipe, by adding various ingredients (chocolate, fruit jam), you can prepare completely different fillings for eclairs.

video recipe

An accessible and detailed presentation of the preparation of the French delicacy "Patisière" will help the beginner to cope with cooking. Delicate dessert can be used as an independent sweet dish, as a decoration for desserts, as a filler for pastries and cakes.

Invitation to discussion and possible improvements

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

You can stuff cakes with everything you like: fruit pastes or jams, protein and sour cream fillings, custard and oil fillers. Delight your family with varied and interesting pastries.

Custard for eclairs is tender, light and incredibly tasty. It makes a great addition to any cake. The recipe is quite simple, you will not need to buy expensive products. Everything you need is often found in almost every refrigerator.

There are several varieties of our cream. So, if you want classic cakes, as in the photo, then you should prepare the simplest cream, without any additives, having mastered its classic recipe. If you want something unusual, try making, for example, chocolate or caramel filling. We will be happy to tell you how to cook it correctly so that your cake turns out really tasty, offering the best recipe.

This is the easiest recipe, according to which you can easily prepare a delicious filling that makes your custard eclairs simply amazing. To make it, prepare:

• Half a liter of milk;
• 4 egg yolks;
• 50 g flour;
• 200 g of sugar;
• 1 g vanillin.

So, we pour the milk into a saucepan, which we put on the stove. We make the fire very small and let the milk boil. Turn off the burner and leave the milk to cool. Put the yolks in a bowl, stir. Then add flour, sugar and vanilla. Beat everything well, preferably with a mixer.

Further, stirring the yolks, now it is already possible with a whisk, slowly pour warm milk into them. Then we put it all back on the fire and let it boil. Basically, it's done. And to make the cream thicker, the recipe calls for boiling it for about 5-10 more minutes, depending on the consistency you want.

Caramel

It has a rich, caramel taste and a wonderful structure, as well as a pleasant color. There is no doubt that such a filling will make your cakes incredibly tasty. To prepare you will need:

• 200 g boiled condensed milk;
• 200 g cream with a fat content of at least 33%;
• butter 100 g;
• 3 tablespoons of flour;
• 1 g vanillin;
• 200 ml of milk;
• 1 tablespoon of sugar.

Pour milk into a saucepan, add sugar and flour, mix with a whisk, well and intensively, so that no lumps form. Next, put our saucepan on the stove, make a very small fire (this is important so that nothing burns), and cook until the liquid becomes thick. As soon as we have removed our cream from the heat, we add condensed milk, and again we mix everything very well until it becomes homogeneous. We leave to cool.

In the meantime, take cream and butter, which should be soft (put it out of the refrigerator in advance). Put them in one bowl and beat thoroughly. Of course, it is most convenient and most effective to do this with a mixer. Then we add our already slightly cooled cream to the whipped mass. Add gradually, in several visits, not forgetting to mix well. After that, the caramel filler is finally ready for use.

chocolate delight

This recipe will be a real boon for chocolate lovers. It has a pronounced taste of sweets loved by many, as well as a very appetizing color, as in the photo. To prepare it, prepare the following:

• 150 g of sugar;
• 2 egg yolks;
• 100 g butter;
• 50 g of dark chocolate;
• 250 ml of milk;
• 1 tablespoon flour;
• 3 tablespoons of cocoa;
• 1 tablespoon of potato starch.

As in previous preparations, we start with milk, which we pour into a saucepan, crumble chocolate into the same place, breaking it into small pieces. We turn on the fire and wait for the milk to boil and the chocolate to dissolve. All this we, of course, stir. Then we turn off the fire. If before the chocolate melted, the milk did not have time to boil, it's okay, this is not a prerequisite.

Meanwhile, beat the yolks and sugar. It is worth noting that the yolks must be chilled. It is best to beat with a mixer, as a good foam should be obtained. After that, you need to add starch and flour to the whipped mass, then mix everything thoroughly with a whisk. Next, we pour our milk, which has become chocolate, into the mass. We pour slowly, in a thin stream, while not forgetting to stir.

Then put it on the stove again. We make a very small fire and keep the mixture on it until it becomes the density that you want. Now we have the last step left - the butter, which should be soft (take it out of the refrigerator beforehand), we beat it, and then slowly introduce it into the chilled cream. If everything is done correctly, then you will get the same appetizing filler as in the photo.

As you can see, cooking eclairs with custards, as in the photo, is very simple and fast enough if you know a good recipe. And now you know as many as three wonderful ways to cook this yummy for your favorite homemade cakes - eclairs.

Video recipe for custard for eclairs

• 700 ml milk
• 2-3 eggs 180 g sugar
• 85 g flour (3 tbsp. slide)
• vanillin or vanilla sugar
• 50-150 g butter

Each of us loves to enjoy delicious desserts. There are many recipes for making gourmet pastries, but many children and adults love eclairs. And if earlier such a confectionery could be tasted in a coffee shop or purchased in a store, today every housewife is able to cook this masterpiece in her kitchen. Of course, in order for the pastries to turn out delicious, you need to properly make the dough and cream. How to cook custard for eclairs will be discussed in our article.

To make delicious eclairs, the hostess will have to work a little. To prepare choux pastry and cream, you need to choose high-quality products and follow all the steps step by step. You need to devote at least two hours of your time. Just imagine how wonderful it is to gather the whole family at the dinner table on a day off and taste the pastries you have prepared. The secrets of experienced confectioners will help you achieve praise from your household.

If you have never made custard, then the recommendations of experts in the confectionery field will come in handy:

• for brewing cream, choose only fatty and fresh milk;
• custard should contain butter, not margarine or spread;
• you need to boil the cream over low heat, constantly stirring;
• the readiness of the cream is determined by the dissolution of all components and its density;
• for filling eclairs with custard, you can use a special confectionery syringe;
• if you want the cream to be tender and uniform, brew it in a water bath;
• for quick cooling, the container with the cream should be placed in cold water or overlaid with ice cubes.

Homemade eclairs with custard: a classic recipe

Of course, the quality and taste of baking is more dependent on the dough. But the filling also plays an important role. Classic custard is prepared according to GOST. Let's take a step-by-step look at how to make a traditional cream for eclairs. To accurately measure the amount of added ingredients, it is best to use a kitchen scale.

Compound:

• flour - 50 g;
• granulated sugar - 195 g;
• butter - 15 g;
• vanilla sugar or essence;
• chicken eggs - 2-3 pcs.;
• fat milk - 375 ml.

Cooking:

Chocolate custard recipe

If you want to surprise your household, then try making custard with chocolate.

Compound:

• butter - 150 g;
• fat milk - 400 ml;
• flour of the highest grade - 2 tbsp. l.;
• cocoa powder - 2 tbsp. l.;
• granulated sugar - 200 g;
• chicken eggs - 2 pcs.

Cooking:

In haste, you can make custard with condensed milk. The hostesses offer many different recipes for brewing cream: lemon, creamy, coffee, etc. Choose your custard to taste and surprise households and guests.

Eclairs with custard: a step by step recipe

For filling eclairs, you can use any of the above custard recipes. However, the taste of the finished baking also depends on the quality of the dough. Let's take a step-by-step look at the recipe for making the most delicious and tender custard dough for baking eclairs.

Compound:

• boiled chilled water (filtered) - 250 g;
• chicken eggs - 4 pcs.;
• butter - 110 g;
• flour - 200 g;
• table salt - 0.5 tsp.

Cooking:

Many housewives are interested in the question of whether it is possible to make eclairs without custard. Of course, various fruits, pastes, banana cream, chopped currants, pure condensed milk, yogurt, avocados and much more can be used as fillings. By the way, some housewives prefer unsweetened, for example, fish or spicy fillings.

Cook with pleasure and pamper your household with delicious pastries. The step-by-step methods for preparing eclairs and custard described in this article will allow you to bake a delicious dessert without much effort.