A simple custard for eclairs. Custard for eclairs: step by step recipes

How I love custard cakes - and cook and eat! And also cakes, especially profiteroles. However, custard, like a lifesaver, can be useful for different purposes. And today I will tell you how to prepare a classic version of the cream, which can be used to layer the Napoleon cake or fill eclairs.

There is a simple formula: for 1 yolk we take 100 ml of milk, 20 g of sugar and 10 g of flour. Based on this rule, you can always easily prepare the cream in the volume you need. However, I sometimes deviate from this formula (I add less yolks and reduce the amount of sugar), the structure of the cream does not suffer from this, everything turns out great.

Custard Ingredients:

For a large cake "Napoleon" we need:

Milk - 800 ml.
Sugar sand - 160 g.
Vanilla sugar - 2 teaspoons
Egg yolks - 8 pcs.
Wheat flour - 80 g.

If you need cream for eclairs, and not for cake, cut the amount of ingredients in half.

How to cook:

We put on the stove 800 ml. milk and begin to heat over medium heat.

In a separate bowl, mix 8 yolks and 160 g of sugar + 2 teaspoons of vanilla sugar.

You can not add vanilla sugar, but pour 1 teaspoon of vanilla extract into the already prepared cream. It will be even more fragrant and tastier!

When separating the yolks from the proteins, it may happen that the protein enters the yolk mass. You should not worry about this at all, since, in many recipes, whole eggs are added to the cream. I also tried to cook this option, but I did not like the egg flavor in the cream. Custard on yolks is much tastier! But those proteins that you separate should be without a gram of yolk, because they can still be useful for making other desserts!

We begin to beat the sugar with the yolks with a mixer. Start at a low speed, gradually increasing to a maximum.

The egg-sugar mass will brighten, become lush, visually increase in volume.

Sift the flour into the custard mixture. We need 80 grams.

Flour can be mixed into the cream with a mixer at low speed or with a spatula.

Meanwhile, the milk has already warmed up very well, perhaps it has begun to boil. Remove the foam if it appears. Pour some of the milk into the custard mixture. Pour in with constant stirring. Already at this stage, you will notice that the cream has thickened a little - this is flour, everything is going according to plan. Now we return the saucepan to the fire to brew the yolks.

Cook over medium heat with vigorous stirring until the cream thickens. Try to lift the milk mixture from the bottom so that nothing burns. Intensively run along the walls of the pan, collecting the adhering layer of flour, since these are the most risky places - nasty lumps form here.

The custard will be very runny at first, but it will get thicker and thicker every second. Take the cream off the heat a minute before boiling, let cool to room temperature, and then refrigerate before using for the recipe.

If there are lumps in the cream - do not worry. Pass the cream through a sieve, it will become uniform and smooth.

When the cream cools, it must be constantly stirred so that a thick film does not form on the surface. If there is no time to stir, cover with cling film.

In order to prevent a windy layer from appearing on the surface of the cream, cover the cream with a contact method. Place the cling film or plastic bag close to the cream in such a way that the cream touches it all over the surface.

One of the options for custard is lemon cream. It has a fresh taste and is great for eclairs and. To prepare such a delicious filling, add the zest from one medium-sized lemon to the cream. The zest is added at the stage of whipping the yolks with sugar. It turns out a light, fragrant, magic cream!

There is a lot of protein left in this recipe that can be spent on cooking. You can make a great air or make some kind of cake with a meringue cake.

Custard without eggs

During Lent, I wanted something sweet and the choice fell on the homemade Napoleon cake. I prepared a cream for it from the Vegetarian Recipes website, it does not contain eggs. No yolks, no whites. The cream turned out to be so tasty that in ordinary cases, no longer fasting, I resort to this recipe. Especially if you run out of eggs, and you need a custard without eggs. Catch the recipe:

Milk - 0.5 l.
Sugar - 1 cup with a slide
Wheat flour - 6 tablespoons
Butter - 200 g.
Vanilla sugar - 1 sachet

The preparation technology is the same as in the usual cream recipe. We warm the milk, mix a small part of it with sugar and flour, then add it to the bulk of the milk, brew it on the stove. And at the end, beat the butter with a mixer into a lush mass, gradually adding the cooled custard.

Let the cream turn out without lumps! And it doesn’t spoil your mood =) After all, our mood is transmitted through baking to everyone who tries it ... I wish you to cook with love and pleasure!

It will be very interesting how the cream turned out according to this recipe, do you have any of your own options for custard, what analogues close to it do you use in your recipes. I am waiting for your feedback and photos of cakes, eclairs, profiteroles. I will be very pleased to look at your confectionery masterpieces!

I really want to see what delicious things you have prepared with custard. If you post photos on Instagram, please indicate the tag #pirogeevo or #pirogeevo. So I can find them online. I will be very pleased!

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Those who consider the inner content very important are right. The taste of eclairs largely depends on the filling. After all, choux pastry is quite bland - it is made without sugar. Sweet cream is able to make the optimal combination of dough and filling.

Eclairs with custard: 2 recipes

Eclairs with custard are cakes that were invented in France. This luxurious dessert is perfect for an evening afternoon snack or a festive table. Its delicate taste and aroma will be appreciated by lovers of sweets.

Butter cream for eclairs

Ingredients:

2 eggs;

160 g of granulated sugar;

350 g of 20% cream;

60 g butter;

1 st. a spoonful of flour;

1 teaspoon vanilla sugar

How to make butter cream for eclairs:

Put the cream in a saucepan on the fire, pour sugar into them, stirring occasionally. Mix eggs and flour with a whisk, add vanilla sugar. When the cream boils, pour it in a thin stream into the egg mixture, stirring constantly. When the custard becomes homogeneous, pour it into a saucepan and, stirring, bring to a boil. Remove from heat, add oil, mix until smooth, cool the cream completely.

Butter cream for eclairs is ready!

In the baked and cooled eclairs, make a small cut on the side, fill them with cream through this hole.

Top the eclairs with white sugar or chocolate icing, or leave them as they are. The icing will help hide the side cut. Place the cakes in the refrigerator for 2 hours: during this time the cream will harden.

Butter cream for eclairs

Ingredients:

250 g butter;
200 g condensed milk

How to make butter cream for eclairs:

Put the oil in a container, hold it in the kitchen until it warms up and becomes plastic. After that, beat it with a mixer or a whisk, then add a little condensed milk, turning the mass into an airy cream.
Butter cream for eclairs is ready!
Fill the eclairs with cream through a side incision or with a pastry syringe, send them to freeze for 2 hours in the refrigerator.

seasonsandsuppers

Cream for eclairs with whipped cream

Ingredients:

300 g cream;
50 g powdered sugar

How to make cream for eclairs from whipped cream:

Cool cream until 3–5° C, pour them into a bowl, which also has a low temperature, beat until a dense foam.
Gradually add powdered sugar to the cream, gently mixing with a spoon.
Cream for eclairs of whipped cream is ready.
After that, you can fill them with cakes.

Air chocolate cream for eclairs

Ingredients:

60 g of chocolate;
350 g cream with a fat content of 38%;
150 g powdered sugar

How to make airy chocolate cream for eclairs:

Whip the cream into a thick foam, add powdered sugar to them, beat with a mixer at low speed for 30 seconds.
Melt the chocolate in a water bath, cool slightly, put in the cream, mix with a wooden spatula until smooth.
Airy chocolate cream for eclairs is ready.

Curd cream for eclairs

Ingredients:

220 g of cottage cheese;
210 cream with fat content from 33%;
40 ml of milk;
200 g of powdered sugar;
vanilla pinch

How to make cottage cheese cream for eclairs:

Grind cottage cheese with powdered sugar, add milk, beat with a mixer or turn with a blender into a homogeneous mass of delicate consistency.
Whip the chilled cream separately. To make this process go faster, it is better to do it in a cool room.
When the cream turns into a dense snow-white cloud, put it into the curd, gently stir the mass with a spoon or wooden spatula.
Curd cream for eclairs is ready! You can immediately fill them with baked and completely cooled eclairs.

Enjoy your meal!

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:

Cream for eclairs should not be liquid and keep its shape perfectly.
Any base for filling products is well whipped to acquire an airy and lush structure.
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

Cut the vanilla pod, clean out the seeds, spread the milk, add sugar and heat to a boil.
Flour and starch are mixed into beaten eggs with yolks, beat until smooth, pour in hot milk and beat again.
The mass is filtered, heated until thickened, processed again with a mixer and, after cooling, whipped cream is added 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

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

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

Rub the yolks.
Syrup is boiled from water and sugar to a temperature of 120 degrees.
Then, little by little, pour the syrup into the yolks, whipping the mass at medium speed.
In a separate bowl, butter is ground with vanilla, after which it is mixed in small portions into the sweet yolk mass.
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

Well-chilled cream together with dishes is whipped at high speed until fluffy.
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

All products must be at room temperature before processing.
First, beat the butter until fluffy.
Little by little, condensed milk is introduced, whisking all the time.
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

Separately whip cream with a thickener and soft butter with powder and mascarpone.
Gradually add the creamy mass to the cheese and stir.
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.

I whip the cream with butter until the mass is fluffy and elastic, add a tablespoon of rum (cognac or brandy can be used) 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 is confirmed by 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.

We offer to bake for tea tender eclairs with custard that we have loved since childhood. For the manufacture of homemade cakes, we use the classic and time-tested recipe for choux pastry and standard cream, and for a change we will make icing in two versions - dark (based on cocoa) and white (with sweet powder).

The most delicate taste, familiar to us since childhood, will instantly gather at the table the sweet tooth of all ages. So, we delight guests and households with a sweet surprise! Cooking homemade delicious eclairs - a recipe with a photo step by step will help us with this.

Ingredients:

For test:

butter - 100 g;
flour - 150 g;
drinking water - 250 ml;
salt - a pinch;
medium-sized eggs - 4 pcs.

For cream:

milk - 500 ml;
eggs - 2 pcs.;
sugar - 180 g;
butter - 200 g;
flour - 3 tbsp. spoons;
vanilla sugar - 1 teaspoon.

For light frosting:

powdered sugar - 180 g;
butter - 10 g;
milk - 2 teaspoons.

For dark frosting:

cocoa powder - 4 tbsp. spoons;
butter - 50 g;
milk - 2 tbsp. spoons;
powdered sugar - 4 tbsp. spoons.

We start the process of making cakes with dough. We cut a bar of butter into pieces of arbitrary size, fill it with drinking water and throw a pinch of salt. Place this mixture over moderate heat.
As soon as the butter has completely melted, and the liquid just starts to boil, remove the container from the stove and immediately pour in the entire norm of the sifted flour at once (it is better to sift it in advance). Quickly knead the mixture with a wooden spatula until a homogeneous dense mass is obtained. We work very fast! Flour must be dissolved in hot liquid - this is the main feature of custard dough!
Immediately after obtaining a dense mass, return the pan to the stove. We continue to knead for another 1-2 minutes at minimum heat (the resulting dough should easily move away from the bottom and sides of the pan). Transfer the mixture to a clean bowl and let cool to room temperature.
In the cooled custard dough, we drive raw eggs one at a time, each time diligently kneading the mixture. Please note that the consistency of the finished dough will largely depend on the size of the eggs, as well as the quality of the flour used, so be careful - you may need 1-2 more eggs or vice versa less than indicated in this recipe.
As a result, the choux pastry for eclairs should turn out smooth, viscous and moderately liquid. At the same time, it should keep its shape well when we form cakes using a culinary bag. Dough of the right consistency will gradually slide off the spoon in a thick, heavy ribbon.
We fill the culinary bag with our dough and plant oblong blanks 6-8 cm long on a baking sheet lined with parchment. Do not forget to keep a distance between future cakes, as they will “grow up” during the baking process.
We bake eclairs for 15-20 minutes, maintaining the temperature at around 220 degrees. During this time, the cakes will increase in size and brown. Next, we reduce the heat to 160 degrees and wait another 10 minutes for the eclairs to thoroughly “dry out” inside.
In parallel, we are preparing the cream. In a clean and dry bowl, mix flour and half the sugar. We drive in raw eggs.
Lightly beat the mixture with a whisk until smooth and a light foam appears.
Pour milk into a saucepan, add vanilla sugar and the rest of granulated sugar, boil. Pour about a third of the hot milk mass into the beaten eggs. Stir vigorously, and then pour back into the saucepan with milk and return to the stove.
Stirring, keep on low heat until almost boiling (until thickened). After cooling the custard cream to a warm state, add the softened butter, beat with a mixer / whisk until smooth and uniform.
On the eclairs, carefully make side cuts. With the help of a teaspoon, we generously fill our cakes with custard (it is advisable to keep the cream in the refrigerator before filling the eclairs).
The final step is to prepare the icing for the cakes. We will make two types - dark and white. Let's start with the first one. To do this, combine cocoa powder, sweet powder, butter and milk in a small saucepan. We place on a slow fire and, stirring constantly, bring the mass to uniformity. The consistency of the icing should be like melted chocolate. If the mixture is too thick, add milk. If too liquid - powdered sugar.
For white glaze, mix butter with milk. Put the mixture on a slow fire. As soon as the oil has dissolved, we introduce sweet powder and knead until a homogeneous creamy texture is obtained. If the mass is too thick, as in the case of dark glaze, add milk. Accordingly, to thicken, increase the portion of powdered sugar.
We cover part of the eclairs with dark glaze, the rest with white. Cool cakes in the refrigerator before serving.