How to cook cottage cheese cream and eclairs. Curd cream for eclairs

Custard for eclairs - 2 options

Custard for custard cake is a classic of the genre. Prepared according to the rules, it has a silky texture and a discreet aroma of vanilla. It cooks quickly, 20 minutes is enough, regardless of the recipe option you choose, and there are several. Let's focus on two - classic and lightweight. The classic custard is called pâtissière, also known as crème anglaise.

The main thing to remember is that milk cannot be boiled; everything is done over low heat.

How to cook patissière

For 200 ml of milk, take 2 yolks, 1 dessert spoon of fine confectioner's sugar and 1/2 vanilla pod.

Preparation.

Heat the milk together with the vanilla pod. Grind the yolks with sugar and start whisking. Without stopping whipping, pour in milk without a pod and place in a hot water bath. We don’t stop whipping, our task is to thicken the cream. Then transfer the container from the hot bath to an ice water bath to prevent the yolks from curdling.

Easier cooking method

For half a liter of milk, take 4 eggs, 150 g of fine-grained sugar, 2 tablespoons of flour and a bag of vanilla.

Mix the eggs and sugar with a mixer until the sugar is dissolved (not necessarily completely), the eggs approximately double in volume and the mass thickens. Add flour and stir. Pour in the milk and stir again. Place on very low heat. Stirring all the time, bring the cream to a boil and immediately remove from heat (do not boil!). At the end, after removing from the heat, add vanillin and stir. Cool and start filling the eclairs. .

Be sure to cover the finished cream with a towel, then it will not dry out.

How to make eclairs with protein cream

Start with the test. Beat 4 eggs into a deep bowl and beat lightly until the whites stop stretching.

Pour water into a saucepan, add a pinch of salt. Over medium heat, bring the liquid to a boil, add oil.

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

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

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

Remove from heat, transfer the dough to a mixer bowl, wait until the mixture cools slightly. Pour in about a third of the beaten eggs and beat with a mixer until the dough stops flaking.

In this way, pour in all or almost all of the egg mass, controlling the consistency of the dough. It should turn out homogeneous, soft, but keep its shape.

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

While the eclair base is baking, prepare the protein custard. Divide the cooled eggs into whites and yolks. Pour the whites into the mixer bowl, and the yolks will not be needed. Set the egg whites to beat at low speed (if you have a food processor, you should start beating a little later with a hand mixer).

Prepare sugar syrup, which will be used to brew the whipped whites. To do this, pour sugar into a saucepan and add water. Place on low heat 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 it into a ball with your fingers.

The whites must be whipped into a strong foam before the syrup is ready, so it is important to synchronize your actions.

What delicious food can be prepared quickly? See ideas on our Instagram:

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

And immediately pour in a thin stream into the whites, without stopping whipping. It is advisable that the syrup does not get on the walls of the bowl or on the beaters. Beat until the cream cools to room temperature. The cream will be airy, fluffy, and will easily hold its shape.

Remove the rosy eclairs from the oven; they will turn out light and will easily come away from the baking parchment. Cool completely before filling with cream.

Do you want to make fluffy cream cakes, but have no ideas? We present a recipe for eclairs that will delight not only children, but also adults with a sweet tooth. To make a pile of profiteroles for tea, familiarize yourself with the technology for preparing choux pastry and start baking.

Butter cream for eclairs

For 200 grams of butter, take 300 g of condensed milk and vanilla, if desired.

Take the oil out of the refrigerator and place it in a deep bowl so that it softens on its own (do not melt it!). Prepare condensed milk in the same way. Beat the butter with a mixer into a fluffy mass, add condensed milk little by little, and do not stop beating. At the end you can flavor it with vanilla or sweeten it with powdered sugar (if you like it very sweet). The cream is ready.

Sometimes novice cooks have a problem: the cream comes out in grains. It's OK! The grains dissolve easily if you place the bowl in a water bath for 15 seconds in the microwave.

Another option for butter cream

Cream with egg: For 0.4 liters of cream, 300 g of powdered sugar, 1 egg, 300 g of butter.

Beat the egg with powdered sugar, heat the cream and combine with the egg mixture. Heat over heat until the mixture thickens. Beat the pre-softened butter thoroughly with a mixer until white and combine with the creamy-egg mixture in parts.

Airy cream

Based on this filling recipe, even without pastry experience, you can prepare holiday profiteroles or eclairs. The preparation is simple, the ingredients are affordable - everything can be found on the farm.

Ingredients

sugar – 220 g;
butter 89% butter – 200 g;
egg – 1 piece;
cream (fat content not less than 22%) – 1 cup

Preparation

The egg in a separate bowl should first be thoroughly beaten with sugar.
Preheat the cream, but do not bring it to a boil. Pour them into a saucepan with the sweet egg mixture. Mix. Next, continue working with a whisk, placing the saucepan with liquid on the stove over low heat. The mass will thicken as it heats up.
For aroma, add a little vanilla essence.
Leave the thickened mass to cool. Meanwhile, beat the butter until white.
The finishing touches in preparing the cream: you need to combine the butter with the contents of the saucepan, beat until fluffy with a mixer. Now you can fill profiteroles and eclairs.

For comparison, we suggest trying the protein cream recipe. Compared to classic custard, it will turn out like a cloud, light and airy. Having bitten a piece of cake, you will immediately feel how the most delicate filling melts in your mouth. It takes about 20 minutes to prepare. The difficulty is that while heating in a water bath, you need to continuously stir the mixture with the whisk of a mixer so that it brews evenly. Protein cream for eclairs is suitable for sponge or waffle cakes.

Ingredients

proteins – 4 pcs;
sugar – 0.5 cups;
flavoring - to taste

Preparation

Carefully, trying not to get the yolk in, separate the whites. Pour them into any iron bowl.
Place it in a water bath and start whisking at low speed.
After a minute, start adding granulated sugar in a thin stream. Now you need to switch the mixer or blender to high speed. After about 10 minutes, the mass will begin to thicken and acquire a beautiful shine. Once it has become dense, you can remove the dishes from the water bath. The filling is ready, you can fill the eclairs with it.

In a short period of time, it is possible to prepare any and varied cream for eclairs. In any design, these cakes will delight everyone who wants to try them. For variety, you can fill them with chocolate filling by melting the sweet bar and mixing it with cream, jam, fruit and berry jelly, or putting whole nuts or candied fruits inside. It will turn out delicious if you fill it with sour cream filling mixed with fresh strawberries.

chicken eggs (category C-1) – 4 pcs.;
unsalted butter – 100 g;
wheat flour, premium – 180 g (1 cup with a capacity of 250 ml with a slide);
salt - a small pinch;
drinking water – 250 ml.

For protein cream:

purified water – 100 ml;
sugar – 200 g (1 cup with a capacity of 250 ml);
chicken eggs (category C-1) – 4 pcs. (only proteins are needed);
vanillin – 1 g;
citric acid - a pinch.

Protein cream or meringue based

Based on the meringue, you get a lush dense cap of cream. This type of cream is sometimes called “wet meringue” and is used for buttering cakes and filling cakes (except custard, used in baskets and cones).

For 130 g of sugar, take 2 protein and 40 ml of water.

Pour water over sugar, bring to a boil and cook until so-called caramel threads appear - technically this is 121 degrees Celsius. At the same time, beat the whites, and when soft peaks appear, begin to pour in the syrup in a thin stream. Continue beating until it reaches a thick, elastic consistency; at the end you can flavor it.

Curd cream for eclairs

For 200 g of full-fat cottage cheese, take 100 ml of heavy cream and 2/3 cup of powdered sugar. Makes 12 eclairs.

Beat cream 33% until thick foam, add half a portion of powdered sugar. Grind the cottage cheese in a sieve or beat it with a blender so that there are no grains left in it. Mix with the second half of the powdered sugar. Mix cream and cottage cheese. Place in the cold for 1-2 hours. Using a pastry syringe, inject a portion of cream into each eclair.

Mascarpone based cream

For a stable result, pre-cool the container, whisks, cream, cheese.

For 200 g of Mascarpone, take 300 ml of heavy whipping cream and 120 g of powdered sugar or fine confectioner's sugar. It turns out cream for 12-14 eclairs.

Whip the cream with powdered sugar and cheese separately. Both to the consistency of cream. Then fold the cream into the Mascarpone using a silicone spatula. We act very carefully, as the mass may fall. That's it, you can put it in the refrigerator.

Eclairs with sour cream

Ingredients for making cream:

Sour cream 20 percent - 0.5 kilograms;
Sugar - 0.5 cups.

Ingredients for making the dough:

Flour - 150 grams.
Water - 240 milliliters.
Salt - a pinch.
Sugar - 3 teaspoons.
Butter - 100 grams.
2 eggs.

First of all, pour the required amount of water, sugar, salt into the pan and place on medium heat.

As soon as the resulting liquid boils, add flour to it and stir until smooth.

Now turn off the heat and transfer the dough to another container. Give it 10 minutes to cool down. Next, add eggs to the mixture one by one. The consistency of the dough should be smooth and fall off the spoon.

Next, you need to transfer the resulting mass into a cooking bag or plastic bag and make a 1 centimeter hole in it.

Now place parchment paper on a baking sheet and grease it with butter. Press out the dough into a shape convenient for you and bake for about 40 minutes in a preheated oven at 180 degrees.

Then proceed to preparing the filling. Mix sour cream with powdered sugar and beat the mixture with a mixer. Wait until the eclairs have cooled, cut them halfway and fill the dough with cream. If desired, you can prepare and drizzle the cakes with glaze or sprinkle with powdered sugar.

Chocolate cream based on cocoa

For 200 g of butter 82%, take half a standard metal can of condensed milk and 3 tablespoons with the top of cocoa.

Combine the naturally softened butter with condensed milk - this is the basis of the cream. Beat until smooth, then add cocoa and mix. We flavor it at the very end, if desired. For example, cognac.

Chocolate based (Muslin)

For 200 g butter: 2 large eggs, 380 ml milk, 110 ml cream, 110 g caster sugar, 30 g cornstarch, 120 g dark chocolate

Boil eggs, milk, sugar, starch to a dense consistency (“like rich sour cream”), add finely chopped chocolate and dissolve in the hot custard mixture. Cool the cream and beat until thick, glossy peaks form. Beat the cooled mixture together with softened butter, and finally fold in the whipped cream with a spatula.

Pistachio cream

The bright emerald filling turns eclairs into luxurious cakes, especially if they are also topped with chocolate glaze. Very impressive and tasty!

Ingredients: 350 ml milk, 2 tbsp. l. corn starch, 100 g sugar, 100 g peeled chopped pistachios, 100 g butter, 150 g heavy whipping cream.

Mix a couple of tablespoons of milk with starch. Stir the rest of the milk with sugar and bring to a boil. Add the starch mixture in a thin stream, stirring constantly. Bring the cream to a “puffing” state, turn off the heat. After cooling completely, beat the mixture with softened butter, then mix with nuts. Separately, whip the cream and mix with the milk-starch mixture.

Surprisingly delicate custard curd cream is ideal as a filling for eclairs or profiteroles. It turns out soft, airy, literally melting in your mouth. It is based on custard, to which cottage cheese or curd cheese is added to give it a special texture. The resulting soft mass can also be used for layering cakes, but then the cakes should be light and thin. In our article we will present a step-by-step recipe and photo of curd custard for eclairs. Below we offer other options for its preparation: without milk, according to Dukan and with the addition of hazelnuts.

The whole highlight of this incredibly delicious dessert lies in the cream. Delicate and airy, with a light vanilla note and a creamy aftertaste, it goes perfectly with unleavened choux pastry. Eclairs turn out moderately sweet and soft. The delicious custard curd cream holds its shape well and does not come out of the cake when bitten. The dessert turns out to be warm and cozy at home. It can be served for a tea party at home with the family, or for the arrival of dear guests.

The whole secret of the taste of this cream lies in the custard. According to the traditional recipe, it is prepared from the following ingredients:

Milk. It should be of medium fat content and always fresh, since it determines how pleasant the creamy aftertaste will be.
Eggs. The cream will be more delicate if you use only egg yolks during preparation.
Flour or starch. If you need to prepare a thicker cream, it is preferable to use flour when preparing it. The mass will turn out gelatinous, like paste. If you use corn starch, the cream will turn out more delicate and refined. It is ideal for layering a cake.
Butter. It must be of good quality and high fat content.

The second part of the cream is curd. During the cooking process, you can use cottage cheese or curd cheese. In the first case, the cream will be thicker, and in the second, more delicate. Cottage cheese goes well with sweet custard and fully reveals its taste.

Custard curd cream will turn out tastier if you follow the secrets of experienced chefs when working with it:

To cook the cream without lumps, all dry ingredients must be sifted through a sieve twice, and the mixture must be constantly stirred while cooking on the stove.
The hot cream should be cooled to a temperature of 60 °C, transferred to a cold container and covered with film, completely touching the surface. Otherwise, a crust will form on top and the mass will no longer be homogeneous.
Custard should be prepared in a container with a thick or double bottom. This will prevent it from burning.

The recipe for custard curd cream presented below is ideal for filling eclairs, baskets or profiteroles. You can prepare it in advance. The cream keeps well in the refrigerator for 3-4 days.

How to make custard cream

This cake is a dessert made in the shape of a tube with a delicious filling. The filling is:

custard;
condensed milk cream;
curd;
butter cream;
chocolate.

The process of making a cake is worth mastering. Homemade desserts will delight your family and friends with their extraordinary taste. Choose the ingredients that suit you, create masterpieces in your kitchen, enticing with a pleasant aroma not only household members, but also passers-by on the street. After spending a little time, you will reward yourself for your efforts with a delicious dessert and enjoy it in a comfortable atmosphere.

From condensed milk and butter

To prepare such a sweet dessert you will need:

condensed milk - can;
butter – package (250 g).

Preparing this filling is very simple, for this you need:

Prepare condensed milk; for those who have a sweet tooth, you can choose a boiled product. Add the oil substance, finely chopped. Bring the mixture to a homogeneous state.
We fill the cooled desserts with the lush contents (we use a syringe, which will help distribute the filling evenly, 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 - glass;
cream – 200 ml.

It’s easy to prepare the filling for delicious eclairs; all you need to do is follow the step-by-step guide:

Place the cottage cheese in a special bowl, add sweetener to it, and mix everything. A spoon will allow you to knead the ingredients and obtain a certain consistency.
Carefully pour in the cream, beat with a mixer until a homogeneous mixture is obtained.
The filler is ready, fill the cooled blanks with it. Bon appetit.

With custard without eggs

To make eggless custard, you need the following ingredients:

flour – 100 grams;
sugar – 200 grams;
butter – 250 grams;
milk – 500 ml;
almonds – 50 grams.

Making the filling for the cake is not difficult, repeat:

Heat the milk, add flour and sugar, cook until thick, do not forget to stir.
Cool the mass.
Gradually add the oil component, beating with a mixer.
Crush the almonds and add to the butter mixture.
The filling is ready, all that remains is 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 the egg with powdered sugar.
Pour in the heated cream, stir until thickened.
Cool the workpiece and gradually introduce the oil component into it, while whisking with a mixer.
The filler is ready.

This dessert can be decorated by making a chocolate design on the top. To prepare the glaze you will need:

cocoa – 1 tbsp. l.;
sugar – 100 g;
butter – 100 g.

To prepare the glaze you need:

Brew cocoa.
Pour the sugar-butter mixture into it, stir well.
The glaze is ready (brush the finished products and let them dry).

Custard with milk and butter

Eclairs with custard have become a traditional dish. To prepare this royal filling you need to use:

egg – 1 pc.;
flour – 2 tbsp. l.;
sugar – 250 g;
milk – 600 ml;
butter – 250 g.

The entire production process will not take much time, but it is worth remembering that storing the filler for a long time is prohibited, because it is an excellent breeding ground for bacteria. Try to prepare the filling right before use and do not leave it for a long time. Let's get started:

Beat the egg, after adding sugar to it.
Add milk and flour, stir until a homogeneous mixture is obtained.
Cook the prepared mixture over moderate heat for five minutes.
Add the butter, cut into pieces, into the cooled filling and mix with a mixer.
If desired, add vanillin to the finished contents.

The whole secret of the taste of this cream lies in the custard. According to the traditional recipe, it is prepared from the following ingredients:

Milk. It should be of medium fat content and always fresh, since it determines how pleasant the creamy aftertaste will be.
Eggs. The cream will be more delicate if you use only egg yolks during preparation.
Flour or starch. If you need to prepare a thicker cream, it is preferable to use flour when preparing it. The mass will turn out gelatinous, like paste. If you use corn starch, the cream will turn out more delicate and refined. It is ideal for layering a cake.
Butter. It must be of good quality and high fat content.

Custard curd cream will turn out tastier if you follow the secrets of experienced chefs when working with it:

To cook the cream without lumps, all dry ingredients must be sifted through a sieve twice, and the mixture must be constantly stirred while cooking on the stove.
The hot cream should be cooled to a temperature of 60 °C, transferred to a cold container and covered with film, completely touching the surface. Otherwise, a crust will form on top and the mass will no longer be homogeneous.
Custard should be prepared in a container with a thick or double bottom. This will prevent it from burning.

The recipe for custard curd cream presented below is ideal for filling eclairs, baskets or profiteroles. You can prepare it in advance. The cream keeps well in the refrigerator for 3-4 days.

List of ingredients

To prepare custard, you need to prepare the following products according to the list:

milk - 1 glass;
sugar - 25 g;
egg - 1 pc.;
flour (starch) - 20 g;
butter - 60 g.

For the curd mass you will need the following ingredients:

cottage cheese 9% - 150 g;
powdered sugar - 1 tbsp. l.;
vanilla essence - ¼ tsp.

All products must be removed from the refrigerator in advance so that they warm up to room temperature.

Eclairs with curd cream, fried in a pan

Eclairs with curd cream
Ingredients for the dough:

1 tbsp flour and water;
125 g margarine;
3 eggs;
¼ tsp salt;
2 liters of vegetable oil;
¼ tbsp sugar.

For cream:

300 g fat cottage cheese;
150 g powdered sugar;
70 g butter;
a little vanilla sugar.

Place margarine in a saucepan with water. Mix salt and flour. Place the pan on the fire and bring the water and margarine to a boil.

Gradually add flour and sugar to the pan, stirring constantly. Reduce heat and wait until the dough thickens, stirring vigorously for about 1 minute.

Add eggs to the dough one at a time and mix it thoroughly. Cool the dough slightly and transfer it to a pastry bag.

Heat vegetable oil in a frying pan. Press strips of dough about 12 cm long into the pan and fry until golden brown, about 2 minutes. from each side. Place the eclairs on a paper towel and wait until the fat drains from them.

To prepare the cream, rub the cottage cheese through a sieve. Combine it with softened butter and vanilla sugar. Beat the mixture using a mixer at the lowest speed.

Gradually add powdered sugar to the cream, constantly whisking the cream with a mixer. Fill cooled fried eclairs with curd mixture.

Step-by-step preparation of custard

The overall impression of the dessert depends on how homogeneous the custard turns out. It is very difficult to spoil the curd mass. But the custard often turns out with lumps, too thick or, conversely, too liquid. To avoid this, it is recommended to adhere to the following instructions during the cooking process:

Immediately sift the flour into the bowl in which you plan to cook the cream.
Add cold milk. Mix the ingredients thoroughly with a whisk so that there are no lumps.
In a separate bowl, beat the egg with sugar with a fork.
Add the egg mixture to the milk mixture.
Place the saucepan with the ingredients on the lowest heat. With constant stirring, cook the cream until it reaches a thick consistency.
Remove the saucepan from the heat. Transfer the cream to another bowl, cover with cling film and cool.
Cut the butter into small cubes. Add it to the cooled cream and beat well with a mixer. The custard is ready. You can put it in the refrigerator for a while.

Choux pastry recipe

There are also no difficulties in preparing choux pastry.

Pour milk, water into a saucepan, add butter, salt and sugar. Now you need to put the saucepan on the fire and bring to a boil, stirring occasionally. Pour all the high-quality sifted flour into the liquid and mix everything well very quickly. Don't be alarmed when a dense mass begins to form while stirring in the saucepan. Everything is as it should be. The dough should not stick to your hands. Remove from heat, cool and add eggs one at a time. The dough should shine and be homogeneous. Finally, press the dough into the shape you need onto a baking sheet lined with parchment paper. Bake at 190 degrees for about 35 minutes.

The products should turn out golden and shiny. Now they need to be filled with custard.

The finished cake - eclair with custard - turns out incredibly tasty, just like from childhood.

Preparing the curd mass

At the second stage, the next part of the eclair cream is prepared. For this step, you can use regular granular cottage cheese, which can be turned into a delicate curd mass without much difficulty. It is prepared as follows:

Grind cottage cheese (150 g) through a sieve twice or beat thoroughly using a blender.
Combine the resulting homogeneous mass with powdered sugar.
Add a few drops of vanilla essence.
Mix the cream thoroughly using a spoon or mixer. ready.

If you follow the cooking instructions exactly, the whipped mass turns out to be incomparable: not cloying, pleasant to the taste, with a velvety texture. All that remains is to fill the cooled eclairs with it. After this, you can invite guests to the table. There are two ways to fill the base with cream:

Using a sharp knife, make a cut lengthwise inside the dough piece. Using a teaspoon, fill the cake with cream. Cover the filling with the top half and press lightly with your fingers, as if to seal the cut with cream.
Take a pastry syringe and fill it with cream. Make a small hole in the dough piece. Insert the nozzle of a pastry syringe or bag into it and fill the cake with cream.

Regardless of the method chosen, eclairs prepared according to this recipe turn out incredibly tasty.

Custard for cake without milk with cottage cheese

Tired of layering the cake with sour cream and condensed milk? Then try making a wonderful custard with cottage cheese. When preparing it, you must adhere to the following procedure:

Place the butter on the table in advance so that it becomes soft.
Break the egg into a deep bowl. Add ½ cup of sugar to it. Grind the mixture well until the crystals dissolve.
Add sifted flour (2 tbsp) to the egg mixture. Mix the ingredients well again.
Add softened butter. Beat the mixture with a mixer. It should become smooth and shiny.
Cottage cheese of the highest fat content (500 g) must be passed through a meat grinder several times, ground using a sieve, or whipped in a food processor. It’s better to use fresh homemade cottage cheese – the cream will be tastier.
Combine both parts of the cream in a saucepan with a double bottom, put it on low heat and cook for several minutes. At first the mass will be liquid, but will gradually thicken. Make sure that the cream does not burn. Remove from heat and cool slightly.
Grease the cakes with cream while it is warm. In this case, the cake will be more soaked.

Homemade eclairs with custard

Choux pastry and custard in the hands of a skilled housewife turn into a real culinary masterpiece that will compete with any other dessert. For such a treat you will have to spend a lot of time in the kitchen, but the result will justify all the efforts. Beginner cooks need to strictly adhere to the recipe at each stage of preparing eclairs. If necessary, starch can be replaced with the same amount of flour. White and milk chocolate are used for decoration; adding them is not necessary.

Ingredients:

150 g flour;
150 g butter;
625 ml milk;
200 g sugar;
7 eggs;
125 ml water;
1 pinch of salt;
3 tbsp. l. starch;
1 tsp. vanilla sugar;
150 g milk chocolate;
50 g white chocolate.

Cooking method:

Pour 500 ml of milk into a saucepan, add vanilla sugar to it.
Pour about 90 g of sugar into the same bowl and boil the milk.
Set the saucepan with milk aside for 20 minutes.
In a separate bowl, mix another 90 g of sugar and starch.
Separate the yolks from the whites of three eggs and add the yolks to the sugar and starch.
Mix everything until smooth, and bring the milk to a boil again.
Pour a third of the hot milk into the mixture of sugar and eggs and stir quickly.
Gradually add the rest of the milk, without stopping stirring the cream.
When the mass becomes homogeneous, pour it into a saucepan and bring to a boil.
Constantly stirring the contents of the saucepan, boil for 2-3 minutes.
Add 50 g of butter to the hot cream and mix everything well again.
Cover the cream with cling film and leave in the refrigerator for 4 hours.
Pour the remaining milk and water into a saucepan, add a pinch of salt and sugar.
Place 100 g of butter in the same saucepan and bring everything to a boil.
While vigorously stirring the liquid in the saucepan, pour in all the flour (at once).
Continue stirring the dough with a wooden spatula until it forms a dense lump.
Transfer the dough into a deep bowl and let it cool slightly.
Add eggs to the warm (but not hot) dough, mix everything until smooth.
Line a baking tray with baking paper and place the dough on it in the form of “flagella” approximately 5 cm long.
Place the baking sheet in the oven for 20 minutes at 180 degrees.
Carefully cut the finished eclairs on the side and remove the dough (crumb) from inside.
Instead of crumb, fill the cakes with cream.
Melt both types of chocolate in different containers, first cover the eclairs with dark chocolate, and draw patterns on it with white.

Interesting from the network

Custard with curd cheese

Thanks to the addition of hazelnuts to the custard, it acquires an extraordinary taste and aroma. But it also turns out very tasty without nuts. The recipe for custard with curd cheese consists of the following preparation steps:

Pour 80 g of roasted and peeled hazelnuts into a saucepan. Pour it with milk (200 ml) and cream with 33% fat content (150 ml). Add vanilla bean or essence.
Bring the mixture to a boil. Then remove the saucepan from the heat and leave the milk covered for another 30 minutes. It should brew and become saturated with a nutty aroma.
Pour the mixture into a blender along with the nuts. Grind everything until smooth and then strain through a sieve. This will get rid of the hazelnut and vanilla bits.
Combine sugar (80 g) with flour and starch (13 g each). Add yolks -4 pcs. Grind them well with the dry sugar-flour mixture.
Combine nut milk with yolk mixture. Pour the mixture into a saucepan. Cook the custard on the yolks over low heat. Cool it, first covering it with film.
Fold the cold cream cheese into the custard. Beat the mixture with a blender, transfer to a container with a lid and place in the refrigerator. In this form it can be stored for up to 5 days. The cream can be used not only as a filling for pastries and pies, but also served with pancakes and pancakes, strudel, or as a delicious dessert on its own.

How to prepare cottage cheese custard according to Dukan?

Diet is not a reason to give up dessert. Using the following recipe, you can prepare custard curd cream according to Dukan. Just a few steps are required:

Pour 350 ml of milk into a small saucepan. Add potato starch (2 tbsp) to it and mix. Place the saucepan on low heat.
Cook the cream until thickened, constantly stirring it with a whisk.
Add sugar-free strawberry syrup or sauce to the resulting mass. Remove the pan from the stove.
Grind cottage cheese (3 tbsp) in advance to make it more tender.
Add cottage cheese to the cream, stir and let cool. Then you can use it for its intended purpose.

Cream is an amazing sweetness. It can be served as a stand-alone dessert or added to a confectionery product. About six centuries ago, curd cream appeared in Slavic cuisine. Today there are hundreds of its recipes, but in our article we will discuss how to prepare curd cream for eclairs.

The simplest recipe

Many people, regardless of age, love to enjoy the most delicate cakes with delicious fillings. We're talking about eclairs. To taste a tasty piece of dessert, you don’t have to go to a pastry shop. Every housewife can bake eclairs at home.

The taste of sweetness depends not only on the dough. You also need to prepare the filling. How about curd cream? In addition to the fact that it will be delicious, it will also be useful. This cream can be used to fill eclairs or served separately as a dessert.

Compound:

0.2 kg cottage cheese;
1 tsp. vanilla sugar;
100 g butter;
0.1 kg of powdered sugar.

Preparation:

Every housewife should be able to prepare curd cream with gelatin. Based on the basic recipe, you can experiment by adding various fruits, berries, dried fruits, pieces of chocolate, jam, jam. One of the most delicious delicacies, according to those with a sweet tooth, is banana curd cream.

On a note! Cottage cheese can be combined with Mascarpone cheese. You will get the most delicate filling for eclairs.

Compound:

0.25 kg cottage cheese;
0.2 l of kefir with a fat concentration of 3.2%;
1 tbsp. l. edible gelatin;
2 tbsp. l. sour cream with any percentage of fat content;
3 tbsp. l. jam.

Preparation:

Let's add a little cream

Let's look at another recipe for delicious eclair cream. Try making curd cream from cream. This delicacy has an amazing taste. Each housewife chooses a suitable recipe for preparing dough and cream, not only taking into account taste preferences, but also paying attention to the calorie content of the dessert.

Compound:

0.2 kg of curd mass;
0.2 liters of cream with any percentage of fat content;
powdered sugar – 1 tbsp;
vanilla to taste.

Preparation:

Place the curd mass in a sieve and grind thoroughly.
Sift through the powdered sugar.
Combine powdered sugar with curd mass.
Using an immersion blender or mixer, beat the cottage cheese.
Then add cream and vanilla.
Beat everything again. You need to beat until the cream acquires a homogeneous airy consistency.

On a note! Many people fill eclairs by making a side cut with a teaspoon. The easiest way is to use a pastry syringe.

The combination of whole condensed milk and curd mass is considered ideal in culinary circles. The neutral, slightly sour taste of cottage cheese is complemented by sweet condensed milk.

It is from these ingredients that delicious cream for eclairs is prepared. Since this cream holds its shape well, it can be used to level baked goods and be used for decorative decoration of confectionery products.

Compound:

0.2 kg butter;
0.4 kg of curd mass;
150 ml whole condensed milk;
powdered sugar - ½ tbsp.;
20 g crystalline vanillin.

Preparation:

About one hour before starting to prepare the cream, remove the butter from the refrigerator.
Cut the butter into pieces and transfer to a bowl.
Add condensed whole milk.
Using an immersion blender or mixer, beat these ingredients until you obtain a homogeneous consistency.
Without stopping whisking, add sifted powdered sugar little by little.
Add vanilla sugar. If you use powdered vanilla, remember that it is too concentrated.
Place the curd mass in a separate bowl.
Using a sieve or blender, grind the grainy cottage cheese.
Combine the cottage cheese with the whipped mass. Reduce the speed of the whisk to a minimum and beat for a quarter of an hour.
Place the prepared cream in the refrigerator for an hour before use.

Cottage cheese, despite its enormous benefits for the human body, is not loved by everyone. But if you prepare cream for eclairs based on this fermented milk product, even the most picky gourmets and sweet tooths will eat such a delicacy.

Curd creams are supplemented with nuts, candied fruits, pieces of fruit and berries. If there is excess cream left after filling the eclairs, it can be served as a dessert. It’s enough to use your imagination and decorate the delicacy in an original way. Bon appetit!

Traditionally, eclairs are prepared with custard or. Such cakes are loved not only by children, but also by adults. But today we will tell you how to make incredibly tasty and airy curd cream for eclairs.

Recipe for curd cream for eclairs

Ingredients:

low-fat cottage cheese – 150 g;
– 100 ml;
butter – 70 g;
powdered sugar – 30 g.

Preparation

All necessary products must be at room temperature. Place the cottage cheese in a bowl, add powdered sugar and beat thoroughly with a blender until smooth. Then pour in drinking yoghurt and stir. At the very end, add softened butter and beat the mass again. Cover the finished cream with a lid and put it in the refrigerator for several hours. After hardening, carefully transfer the curd-yogurt cream into a pastry bag with a nozzle and fill all the eclairs with it.

How to make curd cream for eclairs?

Ingredients:

low-fat cottage cheese – 200 g;
sugar – 1 tbsp;
cream – 200 ml;
vanilla sugar - to taste.

Preparation

Take low-fat cottage cheese, put it in a bowl and add the required amount of sugar. Grind everything thoroughly with a fork or grind with a blender until smooth. Then pour in the cream and add one packet of vanilla sugar. Mix everything thoroughly or, best of all, beat with a mixer. Then the finished cream for eclairs will be more delicate and incredibly airy.

Curd cream for eclairs with yogurt

Ingredients:

curd mass – 400 g;
yogurt with pieces of fruit – 300 ml.

Preparation

Place the cottage cheese in a deep bowl, beat with a blender and gradually pour in the yogurt with pieces of fruit. Mix everything properly and fill the eclairs with the resulting cream.