Simple recipes for a slow cooker

Custard is a classic recipe for eclairs step by step. How to make custard at home. Chocolate custard

Peculiarity choux pastry is that when baking under the influence of hot steam, it rises, and a rather large cavity forms inside. It is this space inside the cake that is used to fill the cream. This is usually done with a pastry syringe. In this way, eclairs, profiteroles, shu, special buns for savory fillings from cheese, fish and meat.

Ingredients:
- wheat flour - 150 g;
- milk 3.2% - 125 ml;
- boiled water - 125 ml;
- butter- 100 g;
- chicken eggs - 3-4 pieces;
- a pinch of salt;
- granulated sugar - 1 teaspoon

How to cook choux pastry for eclairs:

Place milk, water, butter, salt and sugar in one saucepan, mix and put on fire. Whisking constantly in a circular motion, bring the mixture to a boil. Sift the flour and add to the boiling mass. Thoroughly and regularly mix the dough until you get a dense mass in the pan. Reduce the heat to low and keep the dough on it for another 1-2 minutes. As a result, you should get a ball that easily separates from the walls of the pan. Remove the pan from the heat, transfer the dough to a clean container. Cool it by kneading it with a spoon or a mixer with a special dough attachment. It should become warm to the touch.

Beat in the eggs one at a time and mix thoroughly after each egg. As a result, you should get a homogeneous, shiny-looking dough, sliding off a spoon in a wide, heavy mass. Not too thick, but not too runny either. Thick during baking will rise poorly, and liquid will spread over the baking sheet.

Line a baking sheet with parchment paper and use a pastry syringe to spread the dough onto it. You should get oblong cakes. Bake the eclairs in an oven preheated to 180°C for 35-40 minutes. Ready-made eclairs should be a beautiful golden color and not lose their magnificent shape when cooling.

Eclair custard recipe

Ingredients:
- granulated sugar - 200 g;
- wheat flour 50 g;
- yolks - 4 pcs.;
- milk - 500 ml;
- cream 30% - 100 ml;
- vanillin 2 g or vanilla sugar - sachet

How to make custard for eclairs:

Put flour, yolks and granulated sugar in a saucepan. Mix all ingredients. Pour milk into the mixture. Once again, mix everything thoroughly and put on a slow fire. Boil until boiling - the appearance of bubbles. Stir again and remove from heat. Leave the cream on the table to cool. After its temperature drops, the cream will become thicker.

To improve the taste, you can add a little whipped cream to the cream. To do this, cool the cream and the tools with which you will whip them in the refrigerator. Then beat until soft peaks form. Mix with cooled cream.

How to make eclairs with custard

Refrigerate eclairs before serving.

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.

This cream not only goes well with honey choux pastry in Medovik or Napoleon puff pastry, it can be a delicious filling for 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.

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

Step by step cooking algorithm:

½ part of the prescription amount of sugar, together with vanilla extract, dissolve in milk and send to the fire to heat to a high temperature, but not to 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 until the consistency of 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.

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 of fatty 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 the last component of the cream in small parts - powdered sugar. Beat everything with a mixer until the required density, splendor and smoothness of the mass is reached.

Protein cream is also often used to fill cakes, but only the right proportions of protein, sugar, and liquid should be used to achieve the right texture to keep the filling from leaking out.

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 egg whites with lemon juice until firm peaks form. 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 simply hot liquid, stirring on the fire, bring to complete dissolution and cook until the sample is on a soft ball. A drop of syrup in 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 butter cream will help out. 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 whipping in the freezer for some time, beat the chilled cream together with 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.
Next, add boiled condensed milk in small parts, also continuing to beat the cream. At the very end, add cognac and with just a few rotations of the whisks combine it with the finished cream.

Butter cream for eclairs

It is often difficult to whip cream with sugar into a delicate airy mass without some experience, so it is better to use butter cream, which takes longer to cook, but always turns out airy and stable.

The ratio of the number of products in the filling:

250 ml cream with a fat content of 20% or more;
220 g sugar;
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 made with cocoa in any of the toppings, but dark chocolate will make the taste brighter and richer, as in the option 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.
Put the chopped chocolate into small pieces into the hot custard base 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.

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 an appropriate amount of vanilla sugar or vanilla powder);
150 g butter.

Step by step cooking algorithm:

½ part of the prescription amount of sugar, together with vanilla extract, dissolve in milk and send to the fire to heat to a high temperature, but not to 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 until the consistency of 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

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

300 g of fatty 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 is also often used to fill cakes, but only the right proportions of protein, sugar, and liquid should be used to achieve the right texture to keep the filling from leaking out.

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 egg whites with lemon juice until firm peaks form. 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 simply hot liquid, stirring on the fire, bring to complete dissolution and cook until the sample is on a soft ball. A drop of syrup in 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

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

Delicate creamy Mascarpone cheese is often used to make creams that can become a filling 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 whipping in the freezer for some time, beat the chilled cream together with 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

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.
Next, add boiled condensed milk in small parts, also continuing to beat the cream. At the very end, add cognac and with just a few rotations of the whisks combine it with the finished cream.

The ratio of the number of products in the filling:

250 ml cream with a fat content of 20% or more;
220 g sugar;
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 made with cocoa in any of the above fillings, but dark chocolate will make the taste brighter and richer, as in the Muslin chocolate cream below.

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.
Put the chopped chocolate into small pieces into the hot custard base 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.

Eclairs or custard cakes are a culinary classic. But if eclairs are stuffed with different creams, then we will get cakes that are different in content, literally and figuratively. I have the simplest and most common recipe.

You will need the following products: chicken eggs, butter, water, flour, milk, sugar, vanilla sugar.

Preparing pastry dough. Pour water into a saucepan and put on fire. Add butter.

When the butter is melted, add flour and intensively stir the dough until smooth, turn off the fire.

Cool the dough a little and put four eggs one at a time.

Mix thoroughly after each egg. We get a smooth, homogeneous mass.

Put baking paper on a baking sheet and spread the dough with a spoon. You can do this with a culinary bag and an asterisk nozzle - it will be more beautiful.

We put in the oven, heated to 190 degrees C and bake for 15 minutes, then reduce the temperature to 170-175 degrees and bake for another 25-30 minutes.

While the cakes are baking, prepare the custard. Pour milk into a saucepan and put on the stove.

We take three eggs and separate the yolks from the whites. We don't need squirrels here. Put the yolks in a bowl.

Pour sugar and vanilla sugar. We mix.

Add flour and a few tablespoons of cold milk. Mix very thoroughly so that there are no lumps.

When the milk in the pan begins to boil, pour the mixture of yolks, sugar and flour into it. Cook until thickened, stirring constantly. Ready cream cool.

We stuff the eclairs with custard by making a hole in the side with a pastry bag or syringe. And you can also just make an incision on the side with a knife and use a teaspoon to fill the cakes. From the indicated amount of ingredients, we get 20 pieces of small cakes.

Let the eclairs soak for two hours and can be served with tea, coffee or cocoa.

Eclair, a custard filled with cream and topped with icing, is one of the most popular French desserts.

Translated from French, "éclair" means "lightning", "flash". And all because this cake is very quick to cook and it requires very few ingredients. And if you use different fillings, then from custard cakes you can make a wide variety of desserts with a unique taste.

You will be delighted with crispy eclairs with delicate filling. After all, it was not in vain that they came up with the idea to celebrate Chocolate Eclair Day according to an unofficial tradition on June 22.

Pour the flour all at once and mix very quickly. Then she will not give lumps.
Eggs should be at room temperature. If you have not had time to warm the eggs, rinse them with warm water.
Eggs should be added one at a time, stirring constantly until the dough begins to stretch.
The number of eggs is determined by eye, because. eggs come in different sizes. The dough should not be too liquid. It should flow off the spatula in a stretchy ribbon.
When preparing eclairs, it is better not to use a mixer. Then the dough will turn out to be too liquid and the eclairs will not hold their shape.
The dough should not be too liquid. As soon as it begins to stretch, immediately stop stirring the eggs.
Bake eclairs in a well-heated oven to 220C. The first 15 minutes at 220, the next 10 minutes at 180C. Do not open the oven while baking. If you reduce the temperature earlier, the eclairs will fall. And if the temperature is not reduced, then they will not bake well.
Let the eclairs cool before filling.
There are two ways to fill eclairs with filling. The first is to cut the top with a sharp thin knife and drop a strip of filling with a pastry bag. The second is to make three holes on the side with a nozzle from a pastry bag, filling the eclair.

How to make dough for eclairs

Ingredients for 15-16 pieces

Choux pastry

Wheat flour - 65 g;
Egg - 2-3 eggs (about 130 g);
Butter - 50 g;
Water - 125 ml;
Salt - a pinch.

Cooking

Preheat oven to 220C.
Pour water into a saucepan, add a pinch of salt and butter. Bring to a boil until the oil is completely dissolved. Remove the saucepan from the heat, add the sifted flour at once and stir with a wooden spatula. Return the saucepan to the stove, dry the dough over medium heat, stirring with a spatula, for 2-3 minutes. Remove from heat and cool dough in another bowl for about 5 minutes.
In a separate bowl, beat the eggs with a whisk or fork until smooth.
Add eggs to the cooled dough in small portions and knead well with a spatula until smooth. The dough should turn out smooth and slowly fall off the shoulder blade with a stretching ribbon. If the dough falls in a lump from the spatula, you need to add a little more egg, beaten in a separate bowl.
When the dough has reached the desired consistency, transfer it to a pastry bag with a notched or round nozzle. If there is no pastry bag, use a regular plastic bag, cutting a corner with a diameter of 10-13 mm.
On a baking sheet covered with parchment paper, place strips of dough 11-13 cm long at a distance of 10 cm from each other. Don't worry, the dough will spread a little on the paper and lose its shape. But if you do not open the oven while baking the eclairs, they will rise perfectly and become fluffy. Put the baking sheet in the oven preheated to 220C. Bake the eclairs for 15 minutes without opening the oven!!!, then reduce the temperature to 180C and bake for another 10 minutes. Cool the finished eclairs on a wire rack.

Options for fillings and glazes for eclairs

vanilla custard

Milk - 200 ml;
Vanilla pod - 1 pc;
Large egg yolk - 3 pcs;
Sugar - 50 g;
Sifted corn starch - 30 g;
Butter at room temperature - 20 g.

Cut the vanilla pod in half lengthwise and scoop out the seeds. Place in a saucepan and pour over milk. Bring to a boil over medium heat.
Turn off the heat, cover with a lid and leave for 1 hour.
After an hour, remove the pod and heat the milk again.
In a separate bowl, beat egg yolks, sugar and corn starch.
Pour the hot milk into the egg mixture in a thin stream, whisking constantly. Once the mixture is smooth, pour back into the saucepan.
Bring to a boil over low heat, stirring constantly with a whisk. After boiling, stir until thickened for about 3-5 minutes.
Remove from heat, pass the mixture through a sieve. Add butter bit by bit, stirring until smooth.
Cool in a water bath so that a film does not form.

Chocolate custard (pictured)

Milk - 250 ml;
Large egg yolk - 2 pcs;
Sugar - 35 g;
Cornstarch - 1.5 tablespoons;
Bitter chocolate - 100 g;
Butter at room temperature - 20 g.

Melt the chocolate in a water bath.
Bring milk to a boil in a saucepan.
In another bowl, lightly beat egg yolks, sugar and corn starch.
As the milk boils, pour it into the yolks in a thin stream, whisking constantly. Strain the mixture through a sieve back into the pot. Bring to a boil over low heat, stirring constantly with a whisk. When it boils, beat for another 2 minutes, and then pour in the melted chocolate. Stir until combined and remove from heat.
Add butter and mix well. Cool, stirring constantly.

Butter cream

Cream 33% - 500 ml
Powdered sugar - 5-6 tbsp.

Whip cream until fluffy with powdered sugar.

Cream of mascarpone with cream

Mascarpone cream cheese - 250 g;
Cream 33% - 200 ml;
Powdered sugar - 4-5 tablespoons;
Vanilla sugar - 1 tsp;

Whisk the mascarpone and half of the powdered sugar in a bowl.
In a separate bowl, beat well-chilled cream with the second half of powdered sugar and vanilla sugar.
Carefully mix the whipped cream and cheese, adding a little mascarpone to the cream.

curd cream

Greek cottage cheese 9% or other soft - 400 g;
Cream 33% - 200 ml;
Powdered sugar - 8 tbsp.

Whip cream in a deep bowl until fluffy.
Add cottage cheese in small portions, continuing to beat the mass. The mass should not drain and spread.
Add sugar and beat a little.

Protein cream

Protein - 4 pcs;
Sugar - 180 g;
Lemon juice - 2 tablespoons;
Water - 100 ml;
Salt - a pinch.

Beat cold egg whites to stiff peaks. If you turn the bowl over, the protein mass will remain inside. The utensils for whipping the egg whites and the beaters of the mixer must be clean and dry.
Boil syrup. Pour water into a saucepan. Add sugar, stir and bring to a boil. Cook over medium-low heat until the syrup begins to change color and thicken. It turns out the color of light caramel. The syrup is prepared in about 30-35 minutes. The readiness of the syrup is easy to check: pour a drop of syrup into cold water and wait a few seconds until the syrup has cooled. If you manage to mold a transparent soft ball - the syrup is ready.
A few minutes before the syrup is ready (about 3-5 minutes), start whipping the egg whites with a pinch of salt. Beat egg whites until firm peaks. If the bowl of squirrels is turned upside down, the squirrels will not budge.
Combine syrup with whipped egg whites. To do this, pour the hot syrup into the egg whites in a thin stream and continue beating without stopping. Add lemon juice and continue beating for about 10 more minutes. The volume of the cream will increase, the mass will become thick and white.

Chocolate glaze (shown in the photo)

Bitter chocolate - 40 g;
Milk - 40 ml;
Butter - 10 g.

Break the chocolate into small pieces in a bowl and pour over the boiling milk. Mix quickly.
Add melted butter and mix until smooth. It is better to prepare the glaze immediately before application, so that it does not have time to harden.