Cream for eclairs from cream recipe. Eclairs with custard

Custard has been very popular here since Soviet times and is always associated, first of all, with cakes called eclairs. But besides eclairs, it is used as a cream in various cakes and desserts. Based on it, you can prepare many other creams for layering layers in cakes.

But what is the basis? And this is a classic or, one might also say, a basic recipe that has its own specific set of ingredients. Very often you can find custard recipes online that are completely inappropriate for this cream. It is clear that some housewives either want to save on ingredients, or they do not care at all what kind of cream they will have in the cake.

The classic recipe for custard for eclairs always involves using only chicken yolks, and there is a simple proportion of ingredients: for every 100 ml of milk, take 1 yolk, 10 grams of sugar, 10 grams of powdered sugar and 10 grams of flour. I would like to note that it uses flour. If we are talking about starch, then it will already be cream patissiere. The only deviation can be made by replacing the powdered sugar with just sugar. So, we take the necessary products according to the list.

Pour sugar into the pan in which we will brew the cream.

Pour milk into it.

Add part of a vanilla pod or a teaspoon of vanilla extract. I used a third of the pod for this amount of milk. Then put the pan on the fire and bring until the sugar dissolves, stir until it starts to boil.

Pour flour and powdered sugar into a bowl.

Add pre-prepared chicken yolks to them.

Mix thoroughly until the ingredients are combined.

Now pour some of the heated milk into this mixture, stirring with a whisk. Before this, remove the vanilla pod from the milk.

And immediately pour the brewed mixture back into the pan.

Place the pan on the fire and, constantly stirring with a whisk, cook until the cream thickens. The speed at which the cream thickens or cooks will depend on whether you cook on low or high heat. On low heat the process will go slower, so set the heat to at least medium, the main thing is to stir all the time, this way we will avoid the formation of lumps in the cream, and the cream will cook faster. At the beginning of cooking there will be a regular liquid milk mixture, but we stir without stopping.

The cream will begin to thicken very quickly, literally within 2 minutes. Do not allow the cream to boil under any circumstances. After thickening, remove the pan from the heat and continue stirring for some time, because since the pan is hot, the cooking process is still in progress and the cream may not be uniform at the bottom of the pan.

Immediately transfer the hot cream to another bowl. If we did everything correctly, the cream will be homogeneous and without lumps. But if lumps still form, let the cream cool and then rub it through a sieve.

After we have transferred the custard into a bowl, we immediately cover it with cling film in contact so that when it cools, a film does not form on the surface of the cream.

As soon as the cream has cooled, we use it for its intended purpose - filling eclairs or simply serving as a dessert. The classic custard for eclairs is ready.

I often bake eclairs and freeze some of them in the freezer. So the opportunity presented itself to defrost them and fill them with custard.

Dessert is ready for tea.

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

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

This is the simplest recipe by which you can easily prepare a delicious filling that will make your custard eclairs simply amazing. To make it, prepare:

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

So, we pour the milk into a saucepan, which we place on the stove. Make the fire very low and let the milk boil. Turn off the burner and leave the milk to cool. Place the yolks in a bowl and stir. Then add flour, sugar and vanillin. Beat everything well, preferably with a mixer.

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

Caramel

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

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

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

In the meantime, take cream and butter, which should be soft (take it out of the refrigerator in advance). Place them in one container and beat thoroughly. Of course, it is more convenient and effective to do this with a mixer. Then add our now slightly cooled cream to the whipped mass. Add gradually, in several additions, remembering to mix well. After this, the caramel filling is finally ready for use.

Chocolate delight

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

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

As in previous preparations, we start with milk, which we pour into a saucepan, crumble the chocolate into it, breaking it into small pieces. Turn on the heat and wait until the milk starts to boil and the chocolate dissolves. We stir all this, of course. Then turn off the fire. If the milk did not have time to boil before the chocolate melted, it’s okay, this is not a necessary condition.

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

Next we put it on the stove again. We turn the heat to very low and keep the mixture on it until it becomes the thickness you want. Now we have the last step left - the butter, which should be soft (take it out of the refrigerator first), we beat it, and then slowly introduce it into the cooled cream. If everything is done correctly, then you will get the same delicious filling as in the photo.

As you can see, preparing eclairs with custard, as in the photo, is very simple and quite quick if you know a good recipe. And now you know three wonderful ways to prepare this delicious dish for your favorite homemade baked goods - eclairs.

Video recipe for making custard for eclairs

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

How I love custard cakes - both to cook and to eat! And also cakes, especially profiteroles. However, custard, like a lifesaver, can be useful for various 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 fewer yolks and reduce the amount of sugar), the structure of the cream does not suffer from this, everything turns out great.

Ingredients for custard:

For a large Napoleon cake we will need:

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

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

How to cook:

Place 800 ml on the stove. milk and start heating over medium heat.

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

You don’t have to add vanilla sugar, but pour 1 teaspoon of vanilla extract into the prepared cream. It will be even more aromatic and delicious!

When separating the yolks from the whites, it may happen that the white ends up in the yolk mass. There is no need to worry about this at all, since in many recipes whole chicken eggs are added to the cream. I also tried to make this option, but I didn’t like the eggy flavor in the cream. Custard made with yolks is much tastier! But those whites that you separate should not contain a gram of yolk, because they can still be useful for preparing other desserts!

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

The egg-sugar mass will lighten, become fluffy, and visually increase in volume.

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

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

Meanwhile, the milk has already warmed up very well and may have begun to boil. Remove any foam if it appears. Pour some of the milk into the custard mixture. Pour in while stirring constantly. Already at this stage you will notice that the cream has thickened a little - this is the flour that has brewed, everything is going according to plan. Now return the saucepan to the heat to brew the yolks.

Cook the cream over medium heat with vigorous stirring until it thickens. Try to lift the milk mixture from the bottom so that nothing burns. Swipe vigorously along the walls of the pan, collecting the adhering layer of flour, since these are the riskiest places - this is where nasty lumps form.

The custard will be very runny at first, but will become thicker and thicker as the seconds pass. A minute before boiling, remove the cream from the heat, let it cool at room temperature, and then chill in the refrigerator before using for the recipe.

If lumps appear in the cream, do not worry. Pass the cream through a sieve, it will become homogeneous and smooth.

When the cream cools, it must be stirred constantly so that a thick film does not form on the surface. If you don't have time to stir, cover with cling film.

To prevent a weathered layer from appearing on the surface of the cream, cover the cream using the contact method. Place cling film or plastic bag close to the cream so that the entire surface of the cream touches it.

One of the custard options is lemon cream. It has a fresh taste and is great for eclairs and. To prepare this tasty filling, add the zest of one medium-sized lemon to the cream. The zest is added at the stage of beating the yolks with sugar. The result is a light, fragrant, magical cream!

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

Eggless custard

During Lent, I wanted something sweet and decided on homemade Napoleon cake. I prepared the cream for it from the Vegetarian Recipes website; it does not contain eggs. No yolks, no whites. The cream turned out so tasty that even on ordinary occasions, when I no longer fast, I resort to this recipe. Especially if you've run out of eggs and need eggless custard. Catch the recipe:

• Milk - 0.5 l.
• Granulated sugar - 1 heaped glass
• Wheat flour - 6 tablespoons
• Butter - 200 g.
• Vanilla sugar - 1 sachet

The preparation technology is the same as in a regular cream recipe. We heat the milk, mix a small part of it with sugar and flour, then add it to the bulk of the milk and brew it on the stove. And at the end, beat the butter with a mixer into a fluffy 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, whether you have any of your own versions of custard, what similar analogues you use in your recipes. I am waiting for your responses and photos of cakes, eclairs, profiteroles. I will be very pleased to see your confectionery masterpieces!

I'd love to see what delicious treats you've made with custard. If you post photos on Instagram, please include the tag #pirogeevo or #pirogeevo. That way I can find them online. I will be very pleased!

In contact with

When there are homemade eclairs with custard on the table, not everyone can resist the offer to eat them. And there’s no reason to deprive yourself of an excellent opportunity to eat deliciously.

Prepare custard for eclairs, puff pastries, profiteroles, as well as a host of homemade cakes.

Since the range of uses for custard is truly wide, it is not surprising that there are a lot of variations. For example, the English recipe for custard, the French recipe for pâtissière.

All those people who grew up during the Soviet Union most likely remember that Napoleon was sandwiched with custard cream.

This dessert is loved by many housewives, and those with a sweet tooth are simply crazy about it. Just look at the photo and you will immediately want to try this delicious dessert.

The history of eclairs

If we look at the translation of the word “Eclair”, we can understand that this cake received its name due to its shape.

It is translated as lightning or flash. The dessert has an oblong shape. By the way, the word “flash” determines the gastronomic pleasure that a person experiences when tasting this wonderful dessert.

The cake first appeared in the 19th century in France. It was first prepared by Marie-Antoine Carême.

This French culinary specialist became famous as the king of chefs and the cook of kings. This man is one of the founders of world cuisine.

In 1884, eclair became known in most of Europe. Then you could even find his recipe book for England.

By the way, dessert is called differently in different countries. For example, in the United States of America it is usually called long johns, and in Germany – a love bone.

But the most amazing thing is that dessert has its own day. This is Chocolate Eclair Day, celebrated on June 22nd.

Every sweet tooth can treat themselves to this dessert every day. And especially if you bake it yourself.

Let's look at recipes for making cream for homemade eclairs in this article. I suggest you start right now!

Whenever possible, I supplemented each cooking method with a photo and described it step by step to make preparing the cream even easier.

Classic way of cooking

Components:

half a liter of milk; 200 gr. Sahara; 50 gr. flour; 1 gr. vanillin; 4 things. chickens yolks; 1 gr. vanillin.

Step-by-step cooking algorithm with photos:

1. Chicken You need to beat the yolks with a mixer, then add the bulk ingredients to the batch. These are vanillin, sugar and flour.
2. I'm boiling milk. I stir and mix with the first mass.
3. I bring the mixture with milk to a boil over medium heat on the stove, you can boil it longer, then the degree of heating needs to be reduced.
4. To eliminate lumps in the custard, strain it using a sieve. If you don’t have such a kitchen appliance at home, you can take a simple piece of gauze or a colander for noodles.
5. I let the buttercream mixture cool in a cool place. Just make sure to cover the top with cling film, which will adhere to the surface of the creamy mixture for eclairs. In this case, the cream will not be able to crust over.

Another classic custard recipe to make eclairs at home

This classic recipe is slightly different from the one above. Making dessert will not be difficult in your own kitchen!

The proportions of the products have been changed, and vanillin has been replaced by lemon zest. Similar recipes with substitution of the proportions of the classical cooking method are found quite often.

It should be noted that such replacements play a big role.

Components:

1 liter of milk; 200 gr. Sahara; 50 gr. flour; 4 things. chickens eggs (only yolks are needed); vanilla stick or lemon zest.

Cooking at home with photos:

1. I beat the yolks with a mixer along with sugar. The foam should be light. It's not difficult to do this.
2. I dilute the mixture with flour. I stir the milk, adding lemon zest (or vanilla, here you should rely on your personal choice). I bring the mixture to a boil.
3. I stir and add milk into the egg mixture.
4. Cook the mixture over low heat until it boils.
5. Cook for 3-4 minutes and stir so that the mass does not burn.
6. I let the mixture cool. I stir all this time so that there is no film on the surface of the custard.
7. I put it in the refrigerator. I cover the food. film so that the mass is not covered with film. You can prepare a portion of homemade treats with the creamy mixture. Your family will be delighted with this decision!

Preparing dessert will not take you much time and effort! And now I propose to clarify the recipe for making eclairs at home.

I think it will be useful to many and you, and in the near future you will be able to make delicious sweets for your family yourself, rather than buying them in a store.

French eclairs with custard glaze

Even a kitchen novice can prepare such a delicious custard dessert with buttercream at home.

Your family will be delighted. It is worth doing everything exactly as the recipe indicates.

Test components:

4 things. chickens eggs; 150 gr. flour; 240 ml milk (you can take water); 100 gr. sl. oil; salt; 1 tsp Sahara.

Components:

400 ml milk; 80 gr. Sahara; 2 pcs. chickens yolks; a little vanillin; 1.5 tbsp. starch and the same amount of flour.

Cooking algorithm:

1. I pour milk into a bowl. I put the next oil, add a little salt.
2. Sl. I melt the butter and add the previously sifted flour. I stir.
3. I brew the mixture, remove it from the heat and leave it to cool until it reaches room temperature.
4. I beat with a whisk, then add the chicken. eggs, mix well.
5. I fill a pastry bag and make strips 10-15 cm long. For these purposes, you can take a simple tablespoon, just moisten it with water. I leave a distance of 5 cm between the strips.
6. I preheat the oven to 220 gr. I bake eclairs for 10 minutes at 220 degrees, then 10 minutes at 190 degrees. It is important to bake the eclairs carefully so that the dough does not burn.
7. I make a cream from a ground mass of sugar, vanillin and yolks. I pour in milk, add starch and flour. I mix the composition to eliminate lumps. I make the buttercream using the microwave. Power should be maximum. Every minute you need to take it out and check the readiness of the creamy mass.
8. I fill the finished eclairs with homemade custard, making a hole in them.
9. I melt the chocolate using a water bath or microwave. I cover all the eclairs with glaze. I let it freeze and invite all my family for tea!

Enjoy your tea!

• Custard cream has its own special subtleties, it is important to know them before getting down to business:
• To ensure that the mass heats evenly, you need to use a saucepan with a double bottom. The cream for the eclairs will be perfect.
• You need to constantly stir the composition, making movements in the form of the number “8”.
• It is better to stir the cream for eclairs not with a simple tablespoon, but with a kitchen wooden spatula.
• To prevent the composition from curdling, it is worth cooking in a water bath.
• The amount of milk will determine the thickness of the composition as a whole.
• To get a delicate taste, you need to replace flour with kuk. or cards. starch. This way the taste will be softer, the mass will be more tender and more homogeneous in composition.
• The custard will taste richer if you add melted chocolate to its composition. It should be introduced at the last stage of preparation.
• Flour for eclairs needs to be sowed. The dough will not be lumps, the eclairs will be smooth and homogeneous.
• Flour must be put into the pan in full at the same time. The advice is very important. To prevent some of the flour from being on the stove, take a sheet of parchment paper and, lifting its edges, pour the bulk product into a bowl.
• Enter the chickens. eggs into the dough when it is already cooked. Just know that the dough must cool, i.e. be at room temperature.
• Chicken the eggs will be warm. There is no need to ignore the advice. If chickens If you forgot to take the eggs out of the refrigerator, then wash them in warm water.
• Chicken eggs need to be added gradually. The recipe specifies the exact number of ingredients. But if you are preparing eclairs, you can trust your intuition. If the test batch is liquid, add chicken. eggs should be stopped. The consistency of the dough will depend on a number of factors, as well as the quality of products you use.
• It is better to knead the dough for eclairs with custard not using a mixer. In this case, the dough will be liquid and the cake will not hold its shape. We need to introduce chickens. eggs and beat gradually, stirring the mixture.
• The dough needs to be kneaded with the other side of the tablespoon. The eclairs will turn out simply delicious. You need to mix the dough in a bowl, kneading it. A uniform and viscous composition will contribute to the perfect baking of baked goods.
• Prepare a portion of eclairs in the oven at a temperature of 190-220 degrees.

Bake not only eclairs, but also cakes and other types of baked goods at home with cream. Color the cream using natural dyes.

Cook with your soul, then both the cream and the baked goods will turn out perfect!

My video recipe

Custard for a cake is exactly that delicacy, with a very delicate, memorable taste, familiar to us since childhood, reminding us of the taste of various pastries, puff pastries, eclairs, baked nuts and, of course, Napoleon cake.

Today, many confectioners, like housewives, are increasingly using custard. After all, it is truly amazingly tasty and a completely universal product for complementing and soaking various desserts. But in order for the cream to be quite tasty and at the same time have the correct consistency, it is necessary to have a reliable recipe and know all the subtleties of its preparation, as well as in cooking

Ingredients:

• Milk - 4 cups
• sugar - 1 heaped glass
• chicken eggs - 4 pcs
• flour - 4 tbsp. l
• vanilla sugar - 1 sachet.

Cooking method:

After you have prepared all the necessary products, pour the milk into the pan, add all the above sugar there, put it on the fire and stir until the sugar is completely dissolved.

Next, beat four eggs and the same number of tablespoons of flour into a separate cup. Then beat the whole mass thoroughly using a mixer until smooth. Add two ladlefuls of hot, sweet milk and beat again.

Now pour the beaten egg mixture into the simmering, but by no means boiling, sweet milk and stirring constantly so that the cream does not stick to the walls of the pan, bring until thick. Then remove the cream from the stove and let it cool. And only then add one packet of vanilla sugar and mix thoroughly.

The custard is ready to use for your baking!

Delicious custard for sponge cake

Ingredients:

• Milk - 1.5 cups
• sugar - 1/2 cup.
• chicken yolk - 4 pcs
• flour - 1/4 cup.
• vanilla extract - 1 teaspoon
• salt - 1 pinch.

Cooking method:

Pour the above amount of flour, sugar, salt into a deep bowl and mix. Add chicken yolks there.

Mix thoroughly with a whisk until crumbs form.

In a separate saucepan, heat (do not boil) the milk until small bubbles appear and pour in a thin stream, at the same time stirring the whole mixture. Then we put it on the fire and bring the cream until a thick mass forms.

Now pour vanilla extract into the resulting mass and mix everything again.

All that remains is to separate the clots, strain the resulting cream through a fine sieve, then cover it with cling film, let it cool and put it in the refrigerator.

Use the resulting cream chilled.

Recipe for custard with butter and without eggs for honey cake

Ingredients:

• Milk - 1 glass
• sugar - 1/2 cup.
• butter - 100 g
• flour - 2 tbsp. l.

Cooking method:

Pour half a glass of milk into a saucepan or saucepan, add sugar, put it on the fire and stirring constantly until the sugar is completely dissolved, then remove from the stove.

Pour the second part of the milk into a clean bowl, add flour into it and use a whisk to bring until smooth. Then pour the same mixture into a saucepan with dissolved sugar and simmer on the stove, stirring constantly until the whole mass thickens. Immediately remove from the stove and leave until cool.

Now add the whipped butter in small portions to the almost cooled mass and beat it thoroughly.

The custard for the honey cake is ready!

Custard for eclairs

Ingredients:

• Granulated sugar – 150 gr
• milk - 400 ml
• flour - 2 tbsp. l
• egg - 1 pc.
• vanillin - 1 sachet.

Cooking method:

Drive one chicken egg into the pan, stir it lightly, add all the specified sugar, a packet of vanillin and continue whisking with a mixer or whisk until the sugar dissolves.

Then pour in cold milk and stir a little.

Now put the pan with the resulting mass on the stove and stir constantly for one or two minutes, so that the mass does not burn and lumps do not form.

If, suddenly, it seems to you that the cream has not thickened enough, do not worry, as it cools it will reach the desired consistency.

We leave the cream to infuse and cool, and then proceed to filling the eclairs.

Custard with milk (video)

Bon appetit!!!