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 taste 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

Eclairs are an incredibly delicious cake with a delicate airy filling inside. A wide variety of creams are prepared for eclairs. It turns out delicious with custard, cream, curd, sour cream is also suitable. You can fill the cake with condensed milk or fruit and berry filling. In any version, eclairs with coffee or tea are extremely tasty.

Recipes for how to quickly make custard for cakes

Your cakes will turn out incredibly tasty and tender if you decide to repeat the suggested recipes. Custard for eclairs is a classic. This filling option is the most favorite among those with a sweet tooth.
It is important that it does not turn out very cool and does not spread at the same time.
There are a lot of filling recipes for these cakes. Eclairs are prepared with butter cream, custard, and protein. Every pastry chef tries to bring something of his own into the cooking method.
For those who have never prepared such cream for pastries or cakes, we suggest trying several recipes in order to choose the one you like the most based on your taste.

Simple custard

Ingredients:

• sugar – 1 glass;
• premium flour - 3 tablespoons;
• yolks – 4 pcs;
• milk – 0.5 l;
• vanilla essence - a few drops.

Preparation

1. Carefully separate the egg yolks from the whites. Add sugar to them, whisking, and then little by little flour. It is important to mix the mass until smooth. It is best and easiest to work with an electric whisk.
2. Add milk to the mixed ingredients and, after mixing, put the dishes on the fire to warm up.
3. Without ceasing to stir, cook until bubbles appear. The cream will boil and immediately begin to thicken. It is important not to move the spoon and not to be distracted, otherwise the cream may either burn or lumps may form.
4. As it cooks, it will become clear that it’s time to remove the cream from the heat - it will resemble the consistency of thick semolina porridge. Finally add vanilla essence, stir and set aside until cool.
5. After cooling, the custard prepared according to this recipe is sent to the refrigerator and waits there until the eclairs begin to be filled with filling.

Low calorie custard buttercream

Ingredients

• butter 89% - 30 g;
• sugar – 100 g;
• salt - a pinch;
• egg – 4 pcs;
• powdered sugar – 30 g;
• milk – 400 ml;
• vanilla pod – 1 pc.

Preparing the cream

1. First, mix the separated yolks with powdered sugar. Then add flour little by little and mix. The result will be a thick mass, reminiscent of baby puree.
2. Heat (do not boil!) milk. Combine it with sugar, add a vanilla pod cut in half - let it share its pleasant aroma with the sweet milk mixture. Then remove the pod. Add enough butter and whisk until it melts.
3. Little by little, pour sweet and aromatic milk into the yolk mixture. On the stove, bring the mixture to the first sign of boiling and quickly remove from the stove.
4. Next, the mass must be given time to cool. The container with it should be covered with film and set aside. Once the filling has cooled, you can fill the eclairs with it. This cream is also suitable for cake.

Eclairs with curd cream are considered a non-classical dessert option. This cooking option and recipe was invented by modern housewives. The cakes are not as high in calories, but no less savory.

Preparing curd cream for eclairs is easy, even for beginners and inexperienced cooks.

It is important to choose tasty, moderately fat cottage cheese and good cream, preferably homemade. If cream is in short supply, you can replace it with regular full-fat sour cream. This one, based on cottage cheese, can be used to decorate sponge cakes.

Ingredients

• medium fat cottage cheese – 220 g;
• sugar (can be replaced with sweet powder) – 200 g;
• cream – 220 ml;
• vanillin or aromatic sugar - 2 sachets.

Preparation

1. Grind the amount of cottage cheese through a sieve and combine with sugar. If after grinding the cottage cheese remains rough in appearance, you can use a blender to grind it further.
2. Beat the cream with a mixer whisk, but do not overdo it. Otherwise, the cream will turn into butter, which is unacceptable. For those who will prepare sour cream, we recommend thickening the dairy product a little using confectionery thickener powder before whipping and combining with cottage cheese.
3. Pour the whipped cream into the bowl with the cottage cheese, add the contents of a couple of packets of vanilla sugar and beat again. The cream can be considered ready if all the ingredients are well beaten, dissolved and turned into a homogeneous mass.
4. Immediately after cooking, you can fill the eclairs; with curd cream they will turn out incredibly tasty. By the way, the cream is also suitable for sponge cake.

Recipes for buttercream for eclairs

Eclairs with buttercream are incredibly high in calories. But no one with a sweet tooth will refuse them. Especially if the filling is prepared with condensed milk. This is a very tasty dessert dish. Both adults and little sweet tooths love them.
It is better to serve eclairs with condensed milk in a duet with tea or aromatic coffee. After all, they are incredibly sweet. After cooking, store in the refrigerator. True, they are unlikely to stay on the second day after the feast. No matter how many of these cakes you eat, you want to swallow another one.

Cream with condensed milk

The smallest housewives will be able to prepare eclairs with butter cream. For the filling you only need to combine two products. It is also suitable for sponge cake.

Ingredients

• butter – 200 g;
• boiled condensed milk – 200 g

Preparation

1. The butter used is soft, but not too melted. It must be thoroughly beaten with a mixer or blender with a whisk.
2. As soon as the butter is whipped until white, add condensed milk little by little and stir immediately. Condensed milk is used ready-boiled.
3. Done, you can fill eclairs, profiteroles or any custard cakes.

Airy cream

Based on this filling recipe, even without pastry experience, you can prepare holiday profiteroles or eclairs. The preparation is simple, the ingredients are affordable - everything can be found on the farm.

Ingredients

• sugar – 220 g;
• butter 89% butter – 200 g;
• egg – 1 pc;
• cream (fat content not less than 22%) – 1 cup

Preparation

1. The egg in a separate bowl should first be thoroughly beaten with sugar.
2. Preheat the cream, but do not bring it to a boil. Pour them into a saucepan with the sweet egg mixture. Mix. Next, continue working with a whisk, placing the saucepan with liquid on the stove over low heat. The mass will thicken as it heats up.
3. For aroma, add a little vanilla essence.
4. Leave the thickened mass to cool. Meanwhile, beat the butter until white.
5. The finishing touches in preparing the cream: you need to combine the butter with the contents of the saucepan, beat until fluffy with a mixer. Now you can fill profiteroles and eclairs.

For comparison, we suggest trying the protein cream recipe. Compared to classic custard, it will turn out like a cloud, light and airy. Having bitten a piece of cake, you will immediately feel how the most delicate filling melts in your mouth. It takes about 20 minutes to prepare. The difficulty is that while heating in a water bath, you need to continuously stir the mixture with the whisk of a mixer so that it brews evenly. Protein cream for eclairs is suitable for sponge or waffle cakes.

Ingredients

• proteins – 4 pcs;
• sugar – 0.5 cups;
• flavoring - to taste

Preparation

1. Carefully, trying not to get the yolk in, separate the whites. Pour them into any iron bowl.
2. Place it in a water bath and start whisking at low speed.
3. After a minute, start adding granulated sugar in a thin stream. Now you need to switch the mixer or blender to high speed. After about 10 minutes, the mass will begin to thicken and acquire a beautiful shine. Once it has become dense, you can remove the dishes from the water bath. The filling is ready, you can fill the eclairs with it.

In a short period of time, it is possible to prepare any and varied cream for eclairs. In any design, these cakes will delight everyone who wants to try them. For variety, you can fill them with chocolate filling by melting the sweet bar and mixing it with cream, jam, fruit and berry jelly, or putting whole nuts or candied fruits inside. It will turn out delicious if you fill it with sour cream filling mixed with fresh strawberries.

These cakes are worth tinkering with - preparing the dough, placing it evenly on a baking sheet, maintaining the temperature, making cream and filling each one. And then enjoy the most delicate, fluffy eclairs, namely the recipe for which with photos, step by step, will be discussed today.

We will prepare eclairs with custard according to Soviet GOST, hence the interesting indication of the number of ingredients. And I will offer you a choice of two types of cream - custard on eggs with butter and protein. As far as I remember, in those years we were more often sold with butter cream, but it seemed greasy to me (yes, it still does) or with condensed milk (also not ice). That’s why I still want to make eclairs with custard at home.

List of ingredients

For the test

• flour – 200g;
• butter – 100g;
• water – 180g;
• eggs – 5 pcs;
• salt - a pinch

For the custard

• butter – 320g;
• sugar – 275g;
• egg - 1 piece;
• milk – 185g;
• vanilla sugar – 2 tbsp;
• cognac – 1 tbsp.

For fondant

• dark chocolate – 150g;
• butter – 1 tbsp.

Preparing the dough

Custard for eclairs

Sometimes this cream is prepared with flour or starch. We won't have anything like that.

Fill the eclairs with custard and cover with fondant

For those who like lighter desserts, I will show you how to prepare protein cream at home.

Recipe for custard protein cream for eclairs

In principle, you can simply beat the whites with powdered sugar with a mixer to the so-called “stable peaks” and fill the eclairs with them. But it’s better to brew them, I’ll tell you how it’s done and show you photos, albeit not step by step, but with the main key points.

Ingredients for protein cream

• whites from 2 chicken eggs;
• sugar – 140g;
• vanilla sugar – 1 tsp;
• water – 50ml;
• lemon juice – 2 drops.

How to make custard with egg whites

The principle of the technology is as follows: beaten egg whites (without sugar) are poured with sugar syrup heated to a certain temperature. The result is a delicate cream, slightly viscous and very slightly reminiscent of marshmallows or marshmallows. The main difficulty lies in heating to this very temperature.

That's basically it - the whole recipe for eclairs that I wanted to tell you today and the step-by-step photos that I wanted to show. Try cooking, you will definitely like the homemade cakes.

Custard is good in all its forms - both as a filling for donuts or “Napoleon”, and in addition to vanilla ice cream, and as an independent dessert. The famous French cakes - all kinds of eclairs, choux and profiteroles - are unthinkable without this cream. Custard, or as it is also called, crème anglaise, is the first thing that future pastry chefs study in culinary school. Below you will find several popular recipes for custard for eclairs with photos and learn some tricks for preparing it

From Rome via Italy to France

Custard is not an invention of our time. The first mention of its prototype is found in records dating back to approximately 265 BC - even then the ancient Romans discovered that eggs and milk together form a viscous mixture and began to use it as a dressing for dishes.

Despite the fact that in many European countries the custard for eclairs according to the classic recipe is called “Creme anglaise”, it was not invented in Britain. The first truly known description can be found in the book “The Science of Cooking and the Art of Good Nutrition” by the famous Italian chef and merchant Pellegrino Artusi, who recommended serving it with gelato a la crema - a scoop of vanilla ice cream.

In France, the cream became popular thanks to the culinary specialist and pastry chef Marie-Antoine Karen. It was at his suggestion that custard pies, known since the 16th century, began to be filled with cream anglaise.

Choux pastry for the best French pastries

Making homemade eclairs with custard is not at all difficult. Let's start with the cakes themselves. At first glance, it may seem that choux pastry is something complicated, accessible only to experienced housewives, but try it just once, and you will forever fall in love with this type of baking, because profiteroles, shu and eclairs are always obtained. Just follow the simple instructions.

Ingredients:

• 1 cup flour;
• 1 glass of water;
• 4 eggs;
• 150 grams of butter;
• 1/2 teaspoon salt.

Preparation:

• Place water, oil and salt in a small saucepan and bring to a boil.
• Add flour into the boiling mixture in small portions, stirring constantly.
• Boil the dough for 3-4 minutes without ceasing to stir, until the mass begins to separate from the walls of the pan.
• Cool the resulting dough.
• Add the eggs one at a time, mixing thoroughly until smooth.
• Place the cakes on a baking sheet at a distance of 2 centimeters from each other. Bake at 200 degrees for 30 minutes.

Classic with milk

Ingredients:

• milk 3.5% fat - 500 ml;
• egg yolks - 3 pcs.;
• 50 grams of powdered sugar;
• vanilla essence.

Preparation:

• Heat the milk in a saucepan, but do not allow it to boil.
• While the milk is heating, whisk the egg yolks, vanilla and powdered sugar in a separate bowl.
• Pour a glass of hot milk into the yolks, stirring constantly.
• Place the resulting mass in a water bath.
• Without ceasing to stir the mixture, pour the remaining milk into the cream.
• Cook the cream until the cream becomes thick, stirring it with a whisk.
• Cool the cream and fill the eclairs using a pastry syringe.

Creamy tenderness from Australia

Another type of delicious custard for eclairs was proposed by Australian chef Philip Sibley. He used equal proportions of milk and cream, and more yolks. According to Sibley, you should start beating eggs with sugar only after the milk has boiled - their prolonged contact spoils the delicate structure of the yolk, which impairs the taste of the cream.

To prepare custard for eclairs according to the classic Philip Sibley recipe you will need:

• milk 3.5% - 250 ml;
• cream 15% - 250 ml;
• 70 g powdered sugar;
• 4 egg yolks.

Start by placing the milk and cream in a small saucepan. They should be warmed well, but not boiled. When the creamy milk mixture is hot, beat the yolks with sugar using a mixer and, without stopping whisking, add half a glass of the milk mixture.

Place the future cream in a water bath. Add the remaining milk to the yolks. Warm the cream, stirring it with a whisk until it thickens. Fill the eclairs using a pastry syringe and top with chocolate.

Cream "Patissier"

Cream "Patissiere" is a type of custard for eclairs with butter.

Ingredients:

• milk 3.5% - 250 ml;
• sugar - 60 grams;
• vanilla - pod;
• yolk - 3 pcs.;
• corn starch - 25 g;
• butter - 25 g.

When preparing the Patissiere base, you need to follow the classic recipe for custard for eclairs.

• Heat milk with vanilla. Leave to infuse for 15-20 minutes. Strain and reheat.
• Mix starch and sugar in a bowl. Add the yolks and beat.
• Add some of the hot milk to the egg mixture, stirring constantly with a whisk.
• Place the cream in a water bath and pour in the remaining milk.
• Cook, stirring constantly until thickened.
• Cool the cream. Add room temperature butter and beat.

This delicious eclair custard is great for Napoleon cake or all kinds of pastries. But it does not hold its shape very well and therefore is not suitable for decoration or open profiteroles.

Stability and shape

When the filling is not hidden inside the dessert, but also plays a decorative role, for example, as in Paris-Brest custard cakes, Muslin cream is prepared on the basis of Patissiere.

• 300 grams of butter;
• 125 grams of Patissier cream;
• 100 grams of praline.

Beat softened butter. Add the Patissier cream one tablespoon at a time, beating the mixture each time with a blender or mixer. At the end, carefully stir in the praline. Cool and pipe onto cakes.

What is bushard and what is it eaten with?

Custard for eclairs according to the classic recipe has another name - custard. This concept combines all kinds of desserts made with eggs, milk, cream and sugar.

Custard serves as the basis for an almost endless number of desserts - On its own - as a sauce for ice cream or soaking a cake; with butter it turns into pastry cream - the best filling for eclairs, profiteroles and other cakes. Baked - in creme caramel, creme brulee, cheesecake. Add whipped cream to the custard and get the most delicate mousse, put the resulting mousse in the oven and when it comes out it will turn into a milk soufflé.

Creme brulee

We have already learned how to prepare custard according to the classic recipe for eclairs step by step. Let’s now try to make a baked custard “Creme Brulee” based on it.

Ingredients:

• Cream 33-35% - 500 ml.
• Egg yolks - 4 pcs.
• Sugar - 70 g.
• Vanilla essence.
• Brown sugar for dusting.

In addition to products you will need:

• Culinary marker or gas burner.
• Ceramic molds for baked desserts.
• Deep baking pan.
• Towel.

Preparation:

• First, let's prepare custard for eclairs according to the recipe step by step. Since baked custard has a denser structure than cake filling, we use heavy cream instead of milk.
• The finished cream must be poured into bowls.
• Place a towel on the bottom of the baking sheet and place the molds inside.
• Pour boiling water into a baking tray to reach 1/2 the height of the bowls.
• Preheat the oven to 140 degrees and place the baking sheet on the middle level. Bake for 30-40 minutes. The finished creme brulee will have a jelly-like consistency.
• Cool the finished cream and put it in the refrigerator for 4-5 hours.
• Remove the pans from the refrigerator and sprinkle with brown sugar. Flame each portion using a torch. The finished cream can be decorated with berries.

Cream caramel - the airy delicacy of a French dessert

If you don’t have a culinary flambere, then instead of delicate creme brulee, you can serve creme caramel to the festive table. The ingredients and tools for its preparation can be found in any home.

To prepare you will need:

• milk 3.5% - 250 ml;
• cream 33-35% - 250 ml;
• yolks - 3 pieces;
• egg - 1 piece;
• brown sugar - 70 grams;
• vanilla essence;
• sugar - 100 g;
• water - 100 ml;
• silicone molds.

Preparation:

• First, let's prepare the custard we already know. Mix milk and cream in a small saucepan and add vanilla essence. Heat the resulting mixture over medium heat.
• Mix the yolks, egg and brown sugar in a bowl until smooth. You shouldn’t beat the mixture too hard—the bubbles will ruin the structure of the future dessert.
• Add part of the milk mixture to the egg mixture, mix thoroughly, and place in a water bath.
• When the yolks are warm enough, pour out the remaining milk.
• Cook the resulting cream until thickened, stirring constantly.
• Now it’s time for caramel - put the sugar in a saucepan, pour in the water and leave over medium heat until the sugar is completely dissolved. You should not stir the mixture, otherwise the sugar will crystallize and you will have to start all over again.
• Cook the caramel until light brown.
• Pour 1-2 tablespoons of caramel into silicone molds, depending on the volume. The caramel should completely cover the bottom.
• Place custard on top.
• Preheat the oven to 140 degrees. Place a folded towel or paper napkins on the bottom of a deep baking sheet, place the molds with the future dessert and pour boiling water to a height of approximately 1/2 the height of the molds.
• Bake for 40 minutes.
• Cool the dessert and place it in the refrigerator for 4-5 hours.
• Carefully remove the finished caramel cream from the mold so that the caramel bottom is on top, decorate with fruit and serve.

How to make eclairs with custard?

At the very beginning of our excursion into the world of custard desserts, we prepared the basis for eclairs. It's time to fill them with one of the custards. This can be done in several ways.

The simplest one is to cut the cake lengthwise and fill it with cream using a spoon, return the “cap” to its place and glaze.

But this is not how real confectioners do things. The pastry custard is poured into a cooking bag. Two small holes are made on top of the cake, through which the eclair is filled with cream. The top is glazed and decorated. You can make holes at the narrow ends of the eclair and fill it like a tube.

Previously, melted chocolate or nut sprinkles were used for glazing. Today, the choice of decor is almost endless and depends only on the imagination of the confectioner: these are all kinds of creams - protein, butter or Muslin, and glaze - from standard chocolate to mirror. And also berries, sweets, pieces of caramelized fruit.

Secrets of English cream

There are an endless number of variations in preparing custard, but there are common secrets, knowing which you will never spoil your crème anglaise.

• The cream is based on milk or cream, condensed with egg yolks. But if you connect them quickly and immediately, they will curl up. To do this, first beat the yolks with sugar and add the hot liquid gradually and stirring constantly.
• Custard is an extremely delicate dessert and does not tolerate high temperatures. Therefore, heating should be done in a water bath. At the same time, make sure that the boiling water does not touch the bowl of cream - it should be steamed.
• The proportions of the cream vary from case to case, but Artusi’s golden rule says - for one part of milk - a quarter of the yolk and a quarter of sugar, for 1 liter of milk you need 250 grams of sugar and 250 grams of yolks (about 12 pieces).
• The cream should be flavored during the first heating of the milk. Vanilla, cinnamon stick, lavender or other flavorings should be added to hot milk and left to infuse for 25-20 minutes. Strain the milk and heat again.
• When flavoring a dessert with alcohol, you need to add it to the already cooled cream.
• Custard cannot be stored for more than a day. To prevent its surface from flaking and becoming covered with a thick, thick layer, the container in which the custard is stored should be covered with cling film so that it comes into contact with the cream over the entire surface.

Calorie content of eclair with custard

All types of custard pies with custard in the world of pastries and cakes are quite a dietary type of delicacy. The dessert contains a minimal amount of sugar and therefore is practically safe for your waistline. Practically - because it’s quite difficult to limit yourself to just one cake, they are so airy and tasty.

For comparison:

• calorie content of eclair with custard - 270 kcal per 100 grams;
• potato cake - 310 kcal per 100 grams;
• tubes with protein cream - 454 kcal per 100 g;
• basket with cream - 372 kcal per 100 grams;
• honey cake - 478 kcal per 100 g.

Greetings to our valued regular readers and those who have just joined us in search of a new treat. In this article, you will learn a recipe for eclairs with custard, which at home will not be much more difficult to prepare than putting together a regular salad. The resulting sweet will be both tastier than store-bought and healthier, because you have complete control over the production process and are confident in the ingredients.

We will prepare custard, but don’t be scared or upset - it’s relatively simple to make, and it’s not at all necessary to have the talent of a cook. We invite you not to waste your time, but see for yourself by preparing homemade eclairs with us. You can purchase the necessary products at any supermarket, which is what we recommend doing. Let's get started!

Ingredients:

For cream:

1. Eggs – 3 pieces

2. Sugar – 90 g

3. Flour – 20 g

4. Milk – 150 g

5. Butter – 30 g

For the test:

1. Milk – 30 ml

2. Butter – 60 g

3. Flour – 70 g

4. Eggs – 3 pieces

Cooking method:

It’s worth mentioning this point right away - it’s not necessary to prepare custard. You can make butter, chocolate or use regular whipped cream - it all depends on your desire and taste. We recommend starting your cooking with it, because... will have to be cooled. And one more thing - from the specified amount of products you will get about seven eclairs - keep this in mind, and if necessary, increase the amount of ingredients in advance.

1. Break three eggs, separate them into white and yolk. The cream needs the latter, put them in a convenient container. We also send sugar and flour there. All ingredients need to be combined with a whisk - you don’t need to beat them completely, just knead a little. If you like, add a tiny amount of milk to make mixing easier.

2. Add a small amount of vanillin to the resulting mass. Boil the rest of the milk and then add to the bowl with the remaining ingredients and mix.

3. Pour the liquid into a saucepan and put on fire until the mixture boils. Don't forget to stir all the time, because... it quickly burns and, accordingly, deteriorates. After boiling, cook for about another minute and a half.

4. Remove from the stove and immediately add the butter to the hot mixture and mix thoroughly with a whisk until the last ingredient has dissolved. Transfer the resulting cream into a small bowl, cover with cling film and place in the refrigerator.

Dough:

5. Pour about twenty grams of clean water and a little more milk into the pan. Put butter there, preferably at room temperature.

6. To create a neutral taste for the dough, add a pinch of salt and the same amount of sugar. Place the pan on the stove and bring to a boil.

7. When the liquid boils, reduce the heat to medium and add flour to the pan.

By the way, also stir the contents while boiling. After adding flour, you will need to stir continuously, and the dough will begin to form a “bun”.

8. After three minutes, remove the dough from the heat and pour into another bowl and leave for a while to cool.

9. Break three eggs separately and shake until smooth. It is best to start with two if the product is large, and then add the last one into the dough in parts. Those. beat separately and pour in little by little until you get the desired dough consistency.

10. Pour the liquid into the dough and begin mixing. It is best to start with a spatula while the dough has not yet fully absorbed the added eggs, and then use a whisk. If you have a planetary mixer, use it.

11. Cover a baking sheet with parchment paper. Transfer the dough into a pastry bag and form future eclairs - these should be strips six centimeters long. Make a small margin in the form of distance between them, because... the stripes will expand.

12. Preheat the oven to two hundred degrees, and then place our baking sheet with the almost finished dish. After ten minutes have passed, lower the temperature to 180 degrees for twenty minutes. This time is approximate, so watch the readiness - a golden color and crust should appear.

13. Remove and transfer to a cooling rack. Remove the cream and place it in a pastry bag. If this is not the case, take a regular plastic bag.

14. Using a thin nozzle, make several holes through which the cream will be poured. Afterwards, insert the bag of cream and squeeze it out.

15. All that remains is to decorate the top edge. You can just pour chocolate on it. We melted two types of glaze into which we will dip the finished eclairs. Divide the sugar into two parts - add food coloring to the first, and leave the rest as is. We envelop the cake and, if you want, you can sprinkle with coconut shavings or other sweet decoration. Leave for a while and let the top harden. Ready! Bon appetit!