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Homemade eclairs with curd cream. Air eclairs with curd cream

Step 1: Preparing (kneading) the dough.

Ignite the oven so that it warms up to a temperature of 200 degrees. At this time, pour 200 milliliters of boiled water into the pan. To make it easier for you to navigate, this is 1 faceted glass. Next, put the liquid on a slow fire, warm it up a little. Then add the following ingredients to the pot: butter, sugar and salt. Vigorously stir the contents of the pan with a spoon until all products are completely dissolved in water. Take the saucepan off the fire. Then slowly pour in the flour (3/4 faceted glass), while mixing everything with a mixer, do this for 1.5 - 2 minutes, slowly, mixing thoroughly, breaking up the resulting lumps. Next, the test needs to be brewed. Set the dough aside and let it cool down a bit. In the future, it is necessary to drive eggs into the resulting mass - one at a time, while mixing everything with a mixer. It is very important at this stage to take into account one feature. If you are using large chicken eggs, then there may be a lot of them for the test and then it will turn out to be too liquid. In order to avoid this, break the eggs into a separate container, beat with a fork or whisk, and then add to the dough in doses. At the same time controlling the consistency of the mixture.

Step 2: Baking eclairs.

Line a baking sheet parchment paper. It will prevent the baked goods from burning. In the future, it is necessary in small portions put the dough on a baking sheet. The easiest way to do this is with a pastry syringe, although if your kitchen does not have one, you can use two teaspoons. Your goal is to lay out balls of dough. Next, send the baking sheet to the oven, heated to a temperature of 200 degrees for 25-30 minutes. The dough has a specific feature: when baking it, it is not recommended to open the door oven and release heat. Therefore, even after turning off the fire, let the finished balls cool for 10-15 minutes in a closed oven.

Step 3: Prepare the cream.

While baking the eclairs, prepare the cream. Mix fat sour cream with vanilla and simple sugar. Let's give it some time for the sugar to dissolve. Rub the cottage cheese through a sieve or pass through a meat grinder. Curd should be fairly dry. Let's wash the raisins hot water and dry on a paper towel. Mix cottage cheese, sour cream and raisins.

Step 4: Filling (stuffing) the eclairs with cream.

We collect baked and cooled eclairs from the baking sheet. We cut each with a knife approximately to the middle and fill it with curd cream using a syringe or a spoon.

Step 5: Serve cottage cheese eclairs.

Before serving, put the eclairs on a large dish and sprinkle powdered sugar. Also, dessert can be presented with any fruit syrup. It is desirable that it be slightly sour, as this will balance the taste of the eclairs and bring them to perfection. Enjoy your meal!

In order to prepare powdered sugar at home, you need to grind a small amount of sugar with a coffee grinder or blender. You can also carefully grind grains of sugar in a mortar.

In addition, a baking sheet covered with parchment paper allows you to avoid the taste and smell of vegetable or butter, as well as excessive fat content of the dish.

A very important rule: you should always thoroughly rinse dried fruits in water before eating or before using them in cooking. This is due to the fact that in order to better preserve the taste and appearance, fruits are treated with sulfur dioxide, a substance harmful to human health, before packaging. Its residues can be neutralized by thoroughly washing the product in water.

Eclairs with curd cream are desserts french cuisine, but are quite common in many other countries. The popularity of this pastry is due to the delicate sweetish texture and original appearance. Eclairs with various variations toppings are perfect for breakfast or a family tea party.

To make eclairs at home, you will need several products.

0.16 kg of butter;
0.15 kg;
0.2 l of water;
3 eggs;
1 st. flour and milk;
a couple of large spoons of sugar;
a pinch of vanilla.

Actions:

First you need to make custard dough. To do this, pour water into the pan and put it on the stove, turning on the heat. After boiling the liquid, lay out 100 g of butter, cut into pieces.
After the butter has melted, mix the mass 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 for a while to cool down.
A couple of eggs are lightly shaken in a separate container, after which we add to the dough in small portions, mixing well. Beat the ingredients with a mixer until a homogeneous plastic consistency is obtained. Ready dough put in a pastry bag and form eclairs, squeezing the flour mass onto a baking dish 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. The resulting mixture is put on water bath. Cook until thickened, stirring, then add the remaining oil, 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 mixture to a pastry bag. We fill the eclairs with the prepared cream: we make three punctures from 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 the eclairs with cream in another way: cut pastry and stuff it through the resulting "hole" with a teaspoon.

Recipe for pp eclairs with curd cream

In order to make pp eclairs with cottage cheese 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 fat-free 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 put the dishes on the stove, turning on the heating. After the appearance of bubbles, add lightly salted flour, mix thoroughly until lumps are eliminated. Reduce the heat to minimum and break the eggs into the pan, after which it is necessary to mix the products at a fast pace. The dough should become lighter and softer.
Transfer the resulting flour mass to a pastry bag, from which you need to form eclairs, squeezing the dough into a baking dish lined with parchment.

Advice! Eclairs should be made wide, as the dough will not rise during heat treatment.

Cook for 35 minutes in the oven at 180 degrees.
At this time, you should start making cream. To do this, carefully mix the curd mass with sugar (or its substitute), you can also use natural honey. In the event that the filling is too thick, you can add a small amount of milk. To give the curd mixture airiness and smoothness, it is recommended to use a mixer.

To make the glaze, put the broken chocolate into a heat-resistant dish, add the butter and place the container in the microwave to melt.
Cool the finished pastries, then cut lengthwise and fill with curd cream.
Top with chocolate icing.

Advice! If the baking turned out to be damp inside, you should cover it with a piece of foil, reduce the heat to 160 degrees and bake for about ten more minutes.

Read also: Cottage cheese casserole with pumpkin in a slow cooker - 6 recipes

How to make cottage cheese cream for eclairs

In order to make cottage cheese 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, we grind the curd mass through a sieve in order to eliminate lumps.
After that, combine it with softened butter and vanilla.
Next, beat the listed components with a mixer until a delicate, homogeneous consistency is obtained, which is recommended to be done at minimum speed.
After the appearance of the desired texture, we fall asleep in small portions of the sifted powdered sugar.
Again we work with a mixer until the necessary density, smoothness and splendor of the product is formed.

Tip: Before making the filling, you need to take the butter out of the refrigerator and leave it for several hours (at least 5) at room temperature to make it soft. This action is necessary to obtain a delicate, airy structure of the curd cream. Next, add condensed milk, mix again using this technique.
Pour in the sifted icing sugar, beat at low speed.
At the end of preparation for the resulting mixture, lay out the curd mass. In the event that the cottage cheese is too hard, it is recommended to grind it first with a fork or a blender until large lumps are eliminated.
Beat the ingredients until a homogeneous mass is obtained.

Calories: Not specified
Time for preparing: Not specified

Required products:

For test:

- butter - 50 gr.,
- water - 145 ml.,
- salt - a pinch,
- Wheat flour- 65 gr.,
- chicken eggs - 2-3 pcs.

For cream:

- cottage cheese - 150 gr.,
- sour cream (20-30%) - 150-180 gr.,
- sugar - 5-7 tablespoons,
- vanilla extract - to taste.

Recipe with photo step by step:

1. Put the butter in a saucepan. Add salt and water. Put on fire. Bring to a boil. Tip: Instead of butter, you can use good quality margarine.

2. When the mixture boils, add wheat flour.

3. Stir the mass with intensive movements until smooth. It should thicken and not contain flour lumps. Remove from fire.

4. Alternately introduce chicken eggs into the hot mass. Before this, it is advisable to shake the egg in a separate container. Do not add another egg if the previous one is not completely mixed into the main mass.

5. Perfect Dough for eclairs, it should drain from the spoon with a “ribbon”. It must keep its shape. Tip: If the dough is still too thick, add the egg in small portions. Perhaps not a whole egg, it all depends on its size (quality).

6. Transfer the dough to a pastry bag with a regular (or notched) nozzle. Squeeze the eclair blanks onto a baking sheet lined with parchment. Leave some space between them as they will expand as they bake. It is worth remembering this when forming blanks: squeeze out "sausages" no more than 8-10 cm long.

7. Bake eclairs at a temperature of 1800C for about 20-25 minutes (until golden brown), placing in a preheated oven. The surface of the finished eclairs should be dry, and inside they should be hollow. Remove from the oven and let them cool directly on the baking sheet.

8. In the meantime, prepare the curd cream. It is prepared very easily and quickly, with a minimum amount of ingredients. So mix in a bowl soft curd, sour cream and sugar. Add vanilla extract.

9. Using a blender, beat the mass until smooth. Tip: for cream it is better to use soft cottage cheese, pasty. Instead of sour cream, you can use heavy cream if you wish.

10. Gently cut the cooled blanks on the side.

11. curd cream transfer to a pastry bag. Fill the eclairs with cream and cover with a “lid”. See how to cook.

12. Cover the surface of the cakes with melted chocolate or icing. Eclairs with curd cream are ready. You can invite your friends for tea.

Enjoy your meal!

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From the cooled dough, deposit profiteroles with a pastry bag or lay out with two teaspoons. After filling the bag with dough, put small balls the size of a small Walnut, leaving gaps between the balls of 3-5 cm, as the dough increases in volume by 2-3 times.
Bake products from choux pastry can be done in several ways:
1. In an oven preheated to 190 ° C ~ 30-35 minutes (open the oven door slightly and fix it so that it does not close).
2. In an oven preheated to 200°C ~20 minutes until golden brown, then reduce the temperature to ~160°C and dry ~10-15 minutes (the oven door must be closed).
If choux pastry products are not filled with cream or filling on the day of baking, they should be stored in a bag to keep the pastries soft.
If the profiteroles are well dried, then the products are hollow inside and do not fall off.

Prepare curd cream.
Punch the cottage cheese with a blender or rub through a sieve and grind together with sugar and vanilla sugar (or vanilla extract).
Add sour cream and beat the cream with a mixer (the filling should be tender and light).

Fill the cooled profiteroles with cottage cheese cream using a pastry bag.
Or make an incision on the side of each profiterole and fill them with cream with a teaspoon.

When serving, sprinkle the profiteroles with icing sugar or cover with chocolate icing.

Enjoy your meal!

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Delicate custard cake, called eclair, is loved by everyone, from young to old. To satisfy the desire to eat, many run to the store, where they purchase goods. The rest prepare the treat themselves, studying step by step recipes with a photo, because it is not at all difficult. The hostess chooses the dough and cream for air eclairs, depending on her preferences (taking into account the calorie content). How to prepare a classic confectionery dessert and varieties of toppings will be described in the review.

How to make cream for custard

Such a cake is a dessert made in the form of a tube with delicious filling. The filling is:

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

The process of making a cake is worth mastering. Homemade desserts will delight family and friends with an unusual taste. Choose the ingredients that are suitable for you, create masterpieces in your kitchen, enticing with a pleasant aroma not only household members, but also passers-by from the street. Spending a little time, you will reward yourself for the work delicious dessert and enjoy it in a comfortable atmosphere.

From condensed milk and butter

To prepare such a sweet dessert content, you will need:

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

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

Prepare condensed milk, for lovers of sweets, you can choose a boiled product. Add the oily substance, finely chopped. The mixture is brought to a homogeneous state.
We fill the cooled desserts with lush contents (we use a syringe that will help to evenly distribute the filling, 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 - a glass;
cream - 200 ml.

Preparing the filling for delicious eclairs is simple, for this you need to follow the step-by-step guide:

Put the cottage cheese in a special bowl, add a sweetener to it, mix everything. The spoon will allow you to knead the ingredients, get a certain consistency.
Carefully pour in the cream, beat with a mixer until a homogeneous mixture is obtained.
The filler is ready, fill them with cooled blanks. Enjoy your meal.

With custard without eggs

To make eggless custard, you need the following ingredients:

flour - 100 grams;
sugar - 200 grams;
oil - 250 grams;
milk - 500 ml;
almond nuts- 50 grams.

Making filling for a cake is not difficult, repeat:

Heat the milk, add flour and sugar, cook until thickened, do not forget to stir.
Cool down the mass.
Gradually introduce the oil component, whipping with a mixer.
Crush the almonds and beat into a buttery mass.
The filling is ready, it remains 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 egg with powdered sugar.
Pour in hot cream, stir until thickened.
Cool the workpiece and gradually introduce the oil component into it, while whisking with a mixer.
The filler is ready.

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

cocoa - 1 tbsp. l.;
sugar - 100 g;
oil - 100 g.

To prepare the glaze, you need:

Boil cocoa.
Pour the sugar-butter mixture into it, mix well.
Glaze is ready (brush finished goods and let dry).

Custard with milk and butter

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

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

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

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