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 and 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- 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.
Curd cream for eclairs with sour cream
Ingredients:
Preparation
Pour gelatin with warm water, stir with a spoon and leave until completely dissolved. In a mixer bowl, beat cottage cheese with sour cream, add sugar and vanilla to taste. After this, carefully combine the gelatin mass with the curd mixture and mix thoroughly. Place the finished curd cream in the refrigerator and leave to harden for about an hour. You can add chopped fruit to it if you wish.
A classic eclair is made from unsweetened dough and custard inside; until the mid-19th century, eclairs were filled with chocolate or coffee cream. The glaze is most often made of chocolate, sometimes caramel.
Prepare choux pastry very easy, we have already published a detailed recipe for choux pastry with all the nuances and features.
Due to the complexity of preparation, eclairs are safely included in the category of light and tasty desserts.
So, for 20 eclairs 11-12 cm long you will need:
For the test
- Milk - 125 g
- Water - 125 g
- Butter - 100 g
- Salt - a pinch
- Flour - 100 g
- Eggs - 3-4 pcs.
Curd filling
- Curd cheese - 200-250 g
- Milk - 200 g
- Condensed milk - 2 tbsp.
- Instant gelatin - 30 g
- Powdered sugar - 3 tbsp.
- Vanillin - 1 tsp.
- Butter - 30 g
For topping
- Melted chocolate - optional
- Chocolate glaze - optional
Cooking process
Choux pastry will turn out if you pay attention to details, and the taste of homemade choux pastries Can't compare to store bought.
In a small bowl, combine water, milk, salt and oil and bring to a boil. Enameled dishes are not suitable for brewing this dough. Stir the mixture from time to time so that the butter dissolves evenly.
When the mixture begins to boil, add the flour in one fell swoop and quickly knead the dough without removing from the heat. The flour should be boiled. Knead until there is a homogeneous solid lump of dough that will easily pull away from the walls of the dish. Your hand may be sore, but don't stop until you reach the right consistency.
When the dough is kneaded, remove the bowl with the dough from the heat. Let the dough cool slightly for a minute and begin beating in the eggs.
You may need 3-4 eggs. You need to look at the consistency of the dough. The finished choux pastry should be sticky, shiny, fall off the tip of the spatula and form a hanging triangle, and at the same time hold its shape well.
In order not to overdo it with eggs, you can lightly beat the last 1-2 eggs (just combine until smooth) and add one tablespoon at a time to the dough.
Transfer the dough into a pastry bag and place on a baking sheet lined with parchment and lightly greased with vegetable oil.
Plant thin strips up to 10 cm at a distance of 3-4 cm from each other; the eclairs will increase significantly after baking.
Using a wet fork you can create additional relief and at the same time even out the “tails” after planting.
Bake the eclairs for the first 15 minutes at 200 degrees, during which time they will rise well, then another 15 minutes at 160 degrees.
Important! Do not open the oven while baking. Only after the entire baking time has elapsed, open the door slightly for a couple of seconds and let out the steam. Let the eclairs sit for another 1 minute with the door closed, and then open the door again and leave in the oven for another 7-10 minutes.
Allow to cool completely before filling the eclairs.
Preparing curd cream for eclairs
For the cream you will need cottage cheese like Philadelphia or Mascarpone. TO curd cheese add 100 g of milk, condensed milk, vanillin, sugar, beat until smooth. Heat the remaining milk a little and dissolve the gelatin there. Combine gelatin with cheese mixture and mix.
I haven’t made choux pastry for a long time, and now I remembered and really wanted eclairs. The most suitable cream for them would be cottage cheese. Tender, creamy, very tasty.
Cottage cheese can be different, but for curd cream with a delicate texture, all kinds of curd cheeses, pasty cottage cheese, curd desserts or cream cheese. Regular cottage cheese may also work, but you just need to turn it into a smooth paste using an immersion mixer.
Sugar is also not used in this cream for fear of undissolved grains, only powdered sugar.
To prepare curd cream for eclairs, take the following products.
Place in a convenient container curd mass. I find it sweet.
Add powdered sugar. It’s better not to add it all at once, but to taste it while whipping and add gradually until the sweetness suits you.
Then add heavy cream. The fat content of the cream must be at least 33%.
Beat the cream until fluffy and dense. Try not to overbeat so that the butter does not whip and the cream does not separate. The curd cream for eclairs is ready. Place it in the refrigerator while preparing the eclairs.
For eclairs, let's take the following products.
Heat milk in a ladle, add salt, sugar, butter. Bring to a boil until the salt, sugar and butter dissolve. Turn off the heat under the boiling mixture.
Immediately add the sifted flour and quickly knead the dough, stirring quickly with a wooden spoon.
Then add the eggs one at a time. After each egg, knead the dough until smooth. This is the hardest part because the dough seems to separate. When stirred, it becomes homogeneous.
When all the eggs are mixed in, the dough reaches this consistency and falls off the spoon in heavy ribbons.
Place the dough in a pastry bag and pipe the eclairs onto the parchment, leaving a large indent from each other. Don't forget that eclairs are oblong, and profiteroles are round.
Bake eclairs in an oven preheated to 180 degrees. Do not open the oven for the first 15-20 minutes. Then, if the eclairs have already browned and increased in size, turn off the oven and leave the baking sheet with the eclairs inside for another 10 minutes to dry. If the oven is electric, then without turning it off, reduce the temperature to 100 degrees and dry the eclairs until ready.
These are the hippos I got)). Cool them completely.
And then fill the eclairs curd cream using a thin nozzle and a pastry bag. To do this, you need to make a hole in the eclair and squeeze the cream out of the bag. If you don’t have a bag and nozzle, you can use a teaspoon.
Decorate the finished eclairs with curd cream liquid chocolate or just sprinkle with powdered sugar.
Enjoy your tea!
There are many recipes for the classic French dessert- eclairs. Eclairs are light, airy cakes made from... choux pastry. Classic filler - custard. However, others are also used - sour cream, curd, chocolate or butter.
Our article will be devoted to curd cream for eclairs. How to cook it yourself? Let's look at its step-by-step preparation, the technology for filling the cakes and the production of the eclairs themselves.
Curd cream for eclairs. Recipe with yogurt
Eclairs are prepared at home using the same technology as in large production. Ingredients for homemade eclairs with curd cream are below.
Ingredients for cream:
- one hundred and fifty grams of low-fat cottage cheese;
- one hundred milliliters drinking yogurt;
- fifty grams of medium fat butter;
- thirty grams of powdered sugar.
Cooking method:
- A prerequisite that must be observed is keeping the food at room temperature.
- At the first stage, beat the cottage cheese with powdered sugar in any way convenient for you.
- Next, pour yogurt into the mixed mixture and whisk everything again.
- We add oil at the last stage of preparing the cream. First you need to melt it a little or leave it in the room for a couple of hours so that it warms up well.
- After adding butter to the curd and yogurt mixture, mix all the ingredients well again.
Cover the finished cream with a lid or cling film and place it in the refrigerator for several hours.
Curd cream with wine
This is a simple recipe for eclairs, but it is worth considering that it is not suitable for children, since it contains dry white wine. Prepare for eight servings.
So, we need:
- one glass heavy cream;
- half a glass of mascarpone cheese;
- two tablespoons of dry white wine, you can use semi-sweet wine;
- one hundred grams of low-fat cottage cheese;
- a couple of tablespoons of powdered sugar.
The process of preparing curd cream for eclairs with photos:
- At the first stage, put cottage cheese and mascarpone cheese into a container. Mix these two ingredients until fluffy.
- At the next stage, you need to add cream and powdered sugar to these two ingredients. We mix all the components again.
- At the last stage of preparing the curd cream for eclairs, add white wine. Now all the ingredients can be mixed with a spoon without using a mixer or blender.
Then we fill the already prepared and cut eclairs. Drizzle the cakes chocolate icing and leave in the refrigerator until it hardens.
Curd cream for eclairs. Recipe with photo
If you follow the cooking technology, the cream will turn out tasty and airy, not inferior to classic custard.
Required Products:
- two hundred grams of low-fat cottage cheese;
- a glass of sugar;
- two hundred milliliters of cream;
- Add vanilla sugar to taste to give the cream a pleasant aroma.
Preparing the cream
Place the cottage cheese in a container and add sugar to it. Mix everything with a blender until the ingredients are completely ground. If you use a whisk or fork instead of a blender, you risk leaving grains of sugar in the consistency, which will weigh down the cream. In this case, there will be no air mass. Sugar must be ground into powdered sugar.
Once you have a homogeneous mass, add cream and vanilla sugar to it. Mix all ingredients again. To make the cream more airy, use a mixer for whipping.
Correct for eclairs
Let's start preparing the eclairs themselves.
Ingredients needed to make eclairs:
- one hundred grams of butter;
- glass of water;
- two hundred grams wheat flour;
- four chicken eggs;
- a little salt.
It is important that the eggs are at room temperature and not from the refrigerator.
Preparing a steam bath. To do this, take two pans of different sizes, so that one fits into the other.
Fill a larger pan a third of the way with water and put it on the fire.
In the second, pour a glass of water and put the butter cut into pieces. Don't forget to salt the ingredients. Place the smaller pan in the larger one.
The butter must be completely melted. During the entire process, constantly stir the contents of the pan. When the water and oil boil, add flour to them.
You need to sift it first, otherwise the dough may end up clogged.
Add it, mixing well with oil and water so that there are no lumps. Then take out the smaller pan. At the same time, do not stop stirring the contents of the pan for another three to five minutes.
At the next stage, add eggs to the brewed mass. This must be done one by one. Add each egg separately, then knead the dough well. This task is quite labor-intensive, so if you are not sure that you have enough strength to knead the dough completely, use a mixer.
Ready dough The consistency should not be very thick, but not very liquid either. You can check this with a spoon. The dough should follow it in a thick stream, while spreading a little while shaping it.
At the next stage of preparing eclairs, you need to use a pastry bag, parchment paper and a baking sheet.
Using a spoon, spoon the dough into a pastry bag. Squeeze the cream onto a baking sheet lined with paper using a stick about five to seven centimeters long.
It is necessary to take into account that during baking the dough will increase several times, so the sticks must be laid out in such a way that there is space between them.
We preheat the oven to two hundred degrees, send out our eclairs.
Bake for 10 minutes, then reduce the temperature to 180 °C and bake for another 20 minutes. It is important not to open the oven under any circumstances, otherwise the cakes will “fall”.
The readiness of the eclairs is indicated by their golden crust.
Before filling them with cream, the products must be cooled, otherwise the cream will leak out.
Filling eclairs with cream
You can do this in two ways:
- Cut the eclair, put the cream in it using a pastry bag or spoon and connect both halves.
- Make a hole on one side of the eclair and press in the cream using a pastry bag. This method helps maintain the integrity of the cake.
Now you know how to prepare eclair cream yourself.
Eclairs with curd cream are considered desserts French cuisine, however, are quite common in many other countries. The popularity of this pastry is due to its delicate sweetish texture and original appearance. Eclairs with various variations The fillings are perfect for breakfast or family tea.
To make eclairs at home you will need several products.
- 0.16 kg butter;
- 0.15 kg;
- 0.2 l of water;
- 3 eggs;
- 1 tbsp. flour and milk;
- a couple of large spoons of sugar;
- a pinch of vanilla.
Actions:
- First you need to make the choux pastry. To do this, pour water into a pan and place it on the stove, turning on the heat. After the liquid boils, add 100 g of butter, cut into pieces.
- After the butter has melted, mix the mixture and pour the flour into the pan. We begin to quickly and thoroughly mix the ingredients for a few minutes. Remove the choux pastry from the stove and leave it for a while to cool.
- Lightly beat a couple of eggs in a separate container, then add them to the dough in small portions, mixing well. Beat the ingredients with a mixer until a homogeneous plastic consistency is obtained. Place the finished dough into a pastry bag and form eclairs by squeezing the flour mixture onto a baking tray lined with parchment.
- Bake in the oven for 40 minutes. at 200 degrees.
- At this time, you should start making the filling. To do this, mix milk with 1 tbsp. l. flour, pre-beaten egg and 1 large l. granulated sugar. Place the resulting mixture on water bath. Cook until thickened, stirring, then add the remaining oil and mix the ingredients again.
- Beat cottage cheese with vanilla and 1 tbsp. l. sugar until a smooth texture is obtained. Thoroughly mix the custard with the curd mass.
- Transfer the resulting mixture into a pastry bag. Fill the eclairs with the prepared cream: make three punctures on different sides of each pastry and squeeze the filling inside. To do this, it is recommended to purchase a long narrow nozzle.
Tip: you can fill eclairs with cream in another way: cut pastry and stuff it through the resulting “hole” using a teaspoon.
Recipe for pp eclairs with curd cream
In order to make pp eclairs with curd cream, you need to prepare the following products:
- a couple of eggs;
- 20 g;
- 12 g butter;
- 2 tbsp. l. vegetable oil;
- 0.15 kg low-fat cottage cheese;
- 0.2 l of water;
- 0.1 kg whole grain flour;
- sugar substitute (to taste).
Actions:
- First you need to pour water into the pan, add vegetable oil and place the dishes on the stove, turning on the heat. After bubbles appear, add lightly salted flour and mix thoroughly until lumps are eliminated. Reduce the heat to low and break the eggs into the pan, after which you need to mix the products at a fast pace. The dough should become lighter and softer.
- Transfer the resulting flour mixture into a pastry bag, from which you need to form eclairs, squeezing the dough into a baking container lined with parchment.
Advice! Eclairs should be made wide, as the dough will heat treatment won't rise.
- Cook for 35 minutes in the oven at 180 degrees.
- At this time, you should start making the cream. To do this, you need to thoroughly mix the curd mass with sugar (or its substitute), you can also use natural honey. If the filling is too thick, you can add a small amount of milk. To make the curd mixture airy and smooth, it is recommended to use a mixer.
- To make the glaze, place the broken chocolate in a heat-resistant bowl, add butter and place the container in the microwave to melt.
- Cool the finished pastry, then cut it lengthwise and fill it with curd cream.
- Pour chocolate glaze on top.
Advice! If the baked goods are damp inside, cover them with a piece of foil, reduce the heat to 160 degrees and bake for about ten minutes.
Read also: Cottage cheese casserole with pumpkin in a slow cooker – 6 recipes
How to make curd cream for eclairs
In order to make curd cream for eclairs, you will need:
- 0.3 kg of high-fat cottage cheese (from 9 to 18 percent);
- 0.1 – 0.15 kg of powdered sugar;
- 5 g vanilla;
- 70 g butter.
Manufacturing steps:
- First, grind the curd mass through a sieve to remove lumps.
- After that, combine it with softened butter and vanilla.
- Next, beat the listed components with a mixer until a soft, homogeneous consistency is obtained, which is recommended to be done at minimum speed.
- After the desired texture appears, add sifted powdered sugar in small portions.
- We work with the mixer again until the required thickness, smoothness and fluffiness of the product is formed.
Tip: Before making the filling, you need to remove the butter from the refrigerator and leave it for several hours (at least 5) at room temperature, so that it becomes soft. This action is necessary to obtain a delicate, airy structure of the curd cream. Next, add condensed milk and mix again using this technique.
Add sifted powdered sugar and beat at low speed. At the end of preparation, add the curd mass to the resulting mixture. If the cottage cheese is too hard, it is recommended to first grind it with a fork or blender until large lumps are eliminated. Beat the ingredients until smooth.
