Cream for eclairs. Different cooking options

There are many lovers of delicious brewed cakes,which are called eclairs. Prepared by each owner. Cream for eclairs can be taken either. The custard is a classic, but some use butter, chocolate or curd. Everything depends on personal preferences. Let's consider some variants of its preparation.

Traditional cream for eclairs - custard. It has a tender structure and does not contain a large number of calories, which is especially important for those who care about their figure. The custard for eclairs is prepared in the following way.

Take 1.5 cups of sugar and mix it with oneegg. Add 500 ml of milk (leave a few spoons) and put on fire. Separately, we dilute in the remaining milk two tablespoons of flour and starch. We make sure that there are no lumps left. When the milk starts to boil on the fire, add the diluted starch and flour. We mix everything well and let the cream begin to boil. When boiling, it thickens. To interfere with the cream for eclairs it is necessary, without stopping. When it becomes thick, remove the pan from the fire. Let him cool down a bit and pour a bag of vanilla sugar, and add 100 grams of butter. All mixed well or whisked using a mixer.

This is the most common recipe. You can also prepare a cottage cheese cream for eclairs. To do this, take 200 grams of cottage cheese and rub it with one glass of sugar. We grind carefully, to obtain a homogeneous mass. Then add to this mass of 200 milliliters of cream and one sachet of vanilla sugar. All is well mixed, and it is better to whisk with the help of technique. So the cream for eclairs will be more airy and gentle. Cooked cottage cheese cream is filled with custard cakes. We sprinkle powdered sugar on top and serve them to the table.

To fill eclairs with any cream, use a confectionery bag or syringe. You can also cut them or cut them in half and lay the cream in each half of the cake.

Cream for eclairs can be done usingmascarpone. Take 250 grams of this product and mix it with 120 grams of powdered sugar and 100 milliliters of cream, fat content of 20 to 22 per cent. With a mixer, whisk this mixture well. The result is a very gentle, almost airy and thick cream. After cooking it should be cleaned in the refrigerator until the moment when it is needed for the filling.

Tender cakes should be filled with any cream only after they have completely cooled down.

Oily cream to cook is also easy. To do this, take 200 grams of good butter, which is thoroughly beaten with a mixer until it becomes airy. Then add the condensed milk into it in small portions. We pour two tablespoons each time and mix very well. In total it is necessary to add three fourth parts of the can. We continue to constantly beat the cream. It should turn out glossy and very tasty.

Sometimes brewed cakes are covered with icing. To make it, you need two tablespoons of condensed milk, as much sugar powder, one teaspoon of butter and a teaspoon of vanilla sugar. Put this mixture on the fire and bring to a boil. Do not forget to constantly interfere. Pour over the frosting cakes and put in the fridge. When it cools, you can sprinkle them with sugar powder. As a glaze, you can also use melted chocolate.

Brewed cakes, or eclairs, are verypopular delicacy. Depending on the chosen cream, they can be low-calorie. Everything depends on the taste of those for whom they are cooked. Try different versions of the cream and choose for yourself more suitable.

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