Butter cream for eclairs: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

A cake like an eclair is probably one of those dishes that will appeal to anyone. How did this miniature sweet deserve the love and recognition of the whole world?

The word "eclair" in French means "lightning, flash". According to one guess, this name went to a delicacy for its ability to instantly increase in size.

Eclair cakes are easy to distinguish by their shape: oblong, even elongated. This is a choux pastry dish, baked in the form of sticks about ten centimeters long. The classic eclair is filled with sweet cream. Outside, the cakes are covered with icing, sometimes sprinkled with dessert additives: waffle crumbs, nuts, etc.

Recipe for homemade eclairs with buttercream

To make eclairs you will need:

• eggs - 5-6 pcs;
• water - 200r;
• butter - 150 g;
• milk - 20 ml;
• flour - 150 g;
• s alt.

You should end up with about 18 - 20 cakes (depending on their size).

Cooking eclairs

1. Pour water into a saucepan, put on fire, put butter and bring to a boil.
2. Reducing the fire. Pour flour into a bowl. Stir until the dough stops sticking to the sides of the pan (it only takes 2-3 minutes). Remove from stove.
3. Add milk to the resulting dough. It will serve as a cooler for the dough and reduce its temperature to the required one. Now you can enter the eggs.
4. Eggs must be added strictly one at a time, then mixed. It is necessary to monitor the consistency of the resulting dough. Sometimes the number of eggs can be different: more or slightly less. It is better to first break the latter into a separate bowl and introduce it into the dough a little, literally a teaspoonful at a time. The dough should be of a creamy consistency, if you take a little into the spoon and lift it up, it should flow out of it. It is to flow out or even stretch, and not pour out like water.
5. Using a syringe, we form eclairs and put on a baking sheet, pre-greased with sunflower oil. No special baking parchment is required.
6. Preheat the oven to 200 - 220 degrees and bake for about 15 minutes. If the eclairs are large, then it will take a little longer to bake, about 20 minutes.
7. Finished products are filled with pre-prepared cream usingconfectionery syringe, and cover with icing.

Recipe options for butter cream for eclairs

Cakes filled with buttercream are high in calories. However, this is not a reason to refuse them. This delicacy is perfect for dessert, will appeal to children and older sweet tooth.

Eclairs with condensed milk are best combined with fragrant tea or hot coffee. Because these cakes are very sweet. Ready eclairs require storage in a cold place. Although the likelihood that this delicacy will remain the next day after drinking tea is very small. No matter how much you eat, you still want to take more.

Classic topping: creme patissier

To make butter cream for eclairs you will need:

• milk - 0.5 l;
• vanillin (or vanilla sugar) - on the tip of a knife8
• flour - 40 g;
• cornstarch - 40g;
• chicken eggs - 2 pcs;
• chicken egg yolks - 2 pcs;
• sugar - 150 g;
• cream – 130 ml.

Cooking method

Let's consider how to cook buttercream for eclairs patissier:

1. Add vanillin to milk and stir. Heat over medium heat.
2. When the milk boils, immediately reduce the heat. Do not allow foam to form.
3. Sift flour with corn starch. Beat eggs with yolks, add flour and starch to them, beat again. If you do this withmixer, set it to medium power. In a thin stream, without stopping the beating, pour the boiled warm milk over the beaten eggs and yolks.
4. Filter the cream with a sieve and pour it into the pan. We put on low heat and beat the cream now with a whisk until thickened. Continue heating for about two more minutes, then remove from heat and beat well again.

Cream with condensed milk

Even children can make eclairs stuffed with buttercream. To do this, you only need to mix a couple of ingredients. This cream is also suitable for sponge cake.

To make butter cream for eclairs with condensed milk you will need:

• butter - 250 g;
• boiled condensed milk – 250g

Preparation of cream with condensed milk:

1. To prepare such a cream, the butter must be softened. You do not need to melt it, just take it out of the refrigerator in advance. Beat the butter thoroughly with a blender.
2. When the oil turns white, gradually begin to pour in the condensed milk and mix immediately. Condensed milk is used already prepared, boiled.
3. The filling is ready, you can fill the cakes.

Air cream

Thanks to the recipe for butter cream for eclairs, even without special culinary knowledge, you can cook festive and delicious eclairs. The process is quite simple and the components are readily available.

For cooking, prepare:

• sugar - 200 g;
• butter (at least 80% fat) - 180 g;
• 1 egg;
• cream (25% fat and above) - 200 ml.

Preparation of air butter cream for eclairs:

1. Beat egg thoroughly with sugar.
2. The cream must first be heated, but not brought to a boil. Mix them with beaten egg and sugar. Then, without stopping the whisk with a whisk, put the pan with the resulting mass on a small fire. The mass will thicken as it heats up.
3. You can sprinkle a little vanilla or vanilla sugar to add flavor.
4. Leave the resulting mass to cool. Meanwhile, beat the butter until white.
5. The final step in the process of preparing the cream: combine the butter with the cooled mixture, beat with a mixer until it becomes weightless and light. The sweet filling is ready, now you can fill the cakes with it.

Protein Cream for Eclairs

For a change, you can try making protein cream. If you compare it with standard custard, it turns out like a cloud, more airy and light. Having tried a piece of eclair with such a cream, you can immediately feel how it just melts in your mouth. Cooking time - about 20 minutes.

The most difficult thing in this recipe is while the mass is heated in a water bath, constantly stir it with a mixer so that it is brewed evenly and evenly. This cream is suitable for waffles and biscuit cakes.

For cooking you will need:

• egg whites - 4 pcs;
• sugar - 100 g;
• vanillin (or vanilla sugar) - on the tip of a knife.

Preparation of protein cream:

1. Carefully separate the whites from the yolks. Pour them into a metal bowl (this is a must).
2. Place in a water bath and slowly, at low speed, beat.
3. After about a minute, we begin to add sugar: we fall asleep with a thin stream. Switch the mixer to high speed mode. After about 10 minutes, the mixture will thicken and acquire an attractive sheen. As soon as it becomes viscous, remove the bowl from the water bath. The cream is ready, you can fill the cakes with it.

Butter cream with mascarpone

Needed:

• cream (fat content above 30%) - 350 ml;
• mascarpone - 250 g;
• powdered sugar - 8 tbsp. l.;
• vanillin sugar (can be vanillin) - 1 tsp.

Cooking method

1. Whip cream with vanilla and regular sugar until creamy.
2. Beat the mascarpone in a separate bowl and gently, without ceasing to stir, add it to the creamy mixture.
3. Stir thoroughly until smooth.

Curd Butter Cream

Ingredients:

• 500 g cottage cheese;
• 1/2 cup powdered sugar;
• 1 teaspoon lemon zest;
• 1/2 tsp vanilla extract;
• 1/3 cup cream.

We proceed to the preparation of cream cheese cream foreclairs:

1. Cottage cheese before cooking must be rubbed through a sieve or beat with a blender into a homogeneous paste.
2. Then add powdered sugar, cream, lemon zest and vanilla extract. Mix gently.
3. Beat again until a homogeneous airy creamy curd mass is formed.

We looked at simple recipes for eclairs with butter cream (photos of finished cakes are presented in the article). There are several types of cream to choose from, each of which can be prepared relatively quickly. These cakes are sure to please the sweet tooth. Calorie eclairs with butter cream 250 - 400 kcal, it all depends on the recipe.