Custard curd cream: ingredients, recipe with photo

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

Amazingly tender custard curd cream is ideal as a filling for eclairs or profiteroles. It turns out soft, airy, literally melting in your mouth. It is based on custard, in which cottage cheese or curd cheese is added to give a special texture. The resulting soft mass can also be used for layering cakes, but then the cakes should be light and thin. In our article, we will present a step-by-step recipe and a photo of cottage cheese custard for eclairs. Below we will offer other options for its preparation: without milk, according to Dukan and with the addition of hazelnuts.

Custard curd cream for eclairs

The whole highlight of this unusually delicious dessert lies in the cream. Delicate and airy, with a slight hint of vanilla and a creamy aftertaste, it goes perfectly with unleavened choux pastry. Eclairs are obtained in moderationsweet and soft. Delicious custard curd cream keeps its shape well and does not come out of the cake when biting. Dessert turns out home-style warm and cozy. It can be served both for home tea drinking with the family and for the arrival of dear guests.

The whole secret of the taste of this cream lies in the custard. According to the traditional recipe, it is prepared from the following ingredients:

1. Milk. It should be of medium fat content and must be fresh, because it depends on it how pleasant the creamy aftertaste will be.
2. Eggs. The cream will be more tender if only egg yolks are used in cooking.
3. Flour or starch. If you want to make a thicker cream, it is preferable to use flour when preparing it. The mass will turn out gelatinous, like a paste. If you take cornstarch, the cream will turn out to be more tender and refined. It's perfect for layering a cake.
4. Butter. It should be of good quality and high fat content.

The second part of the cream is curd. In the cooking process, you can use cottage cheese or curd cheese. In the first case, the cream will turn out to be thicker, and in the second - more tender. Cottage cheese goes well with sweet custard and fully reveals its taste.

Cooking features and recommendations

Custard curd cream will turn out tastier if you follow the secrets from experienced chefs in the process of working with it:

1. To cook cream without lumps, all drythe ingredients must be sieved twice through a sieve, and during the cooking process on the stove, constantly stir the mass.
2. The hot cream should be cooled to a temperature of 60 ° C, transferred to a cold dish and tightened with a film, completely touching the surface with it. Otherwise, a crust will form on top, and the mass will no longer be homogeneous.
3. Cooking custard should be in a bowl with a thick or double bottom. This will prevent it from burning.

The custard curd cream recipe presented below is ideal for filling eclairs, baskets or profiteroles. You can prepare it in advance. The cream keeps well in the refrigerator for 3-4 days.

List of ingredients

To prepare the custard, you need to prepare the following products from the list:

• milk - 1 cup;
• sugar - 25g;
• egg - 1 pc.;
• flour (starch) - 20 g;
• butter - 60g

For curd mass you will need the following ingredients:

• cottage cheese 9% - 150 g;
• powdered sugar - 1 tbsp. l.;
• vanilla essence - ¼ tsp

All products must be removed from the refrigerator in advance so that they warm up to room temperature.

Step by step cooking custard

The overall impression of the dessert depends on how homogeneous the custard will turn out. It is very difficult to spoil the curd mass. But custard often turns out with lumps, too thick oron the contrary, it is too liquid. To avoid this, during the cooking process it is recommended to follow the following instructions:

1. Sieve the flour immediately into the bowl in which you plan to cook the cream.
2. Add cold milk. Thoroughly mix the ingredients with a whisk so that there are no lumps.
3. In a separate bowl, beat the egg with the sugar with a fork.
4. Add egg mixture to milk mixture.
5. Put the saucepan with the ingredients on the smallest fire. With constant stirring, cook the cream until a thick consistency.
6. Remove the saucepan from the heat. Transfer the cream to another bowl, cover with cling film and leave to cool.
7. Butter cut into small cubes. Add it to the cooled cream and beat well with a mixer. The custard is ready. You can put it in the refrigerator for a while.

Cooking cottage cheese mass

At the second stage, the next part of the eclair cream is prepared. For this step, ordinary granular cottage cheese can be used, which can be easily turned into the most delicate curd mass. It is prepared as follows:

1. Cottage cheese (150 g) rub twice through a sieve or beat thoroughly with a blender.
2. Combine the resulting homogeneous mass with powdered sugar.
3. Add a few drops of vanilla essence.
4. Stir the cream thoroughly using a spoon or mixer. Curd is ready.

Then it remains only to combine the custard and cottage cheese together. Themmust be thoroughly mixed so that the mass acquires a uniform consistency. Custard curd cream is ready.

How to fill eclairs with cream?

If you follow the cooking instructions exactly, the whipped mass turns out to be incomparable: not cloying, pleasant in taste, with a velvety texture. It remains only to fill her cooled eclairs. After that, you can call guests to the table. There are two ways to start the base with cream:

1. Using a sharp knife, make an incision along the inside of the dough piece. Using a teaspoon, fill the cake with cream. Cover the filling with the top half and lightly apply with your fingers, as if to glue the cut with cream.
2. Take a pastry syringe and fill it with cream. Make a small hole in the dough piece. Insert the nozzle of a pastry syringe or bag into it and fill the cake with cream.

Regardless of the method chosen, the eclairs prepared according to this recipe are insanely delicious.

Custard for milk-free cake with cottage cheese

Tired of layering the cake with sour cream and condensed milk? Then try to make a wonderful custard with cottage cheese. When preparing it, you must adhere to the following procedure:

1. Put the butter on the table in advance to make it soft.
2. Crack an egg into a deep bowl. Sprinkle ½ cup of sugar over it. Grind the mass well so that the crystals dissolve.
3. Add toegg mass sifted flour (2 tablespoons). Mix the ingredients well again.
4. Add softened butter. Beat the mass with a mixer. It should become smooth and shiny.
5. Cottage cheese of the highest fat content (500 g) must be passed through a meat grinder several times, grind using a sieve, or beat in a food processor. It is better to take fresh homemade cottage cheese - the cream will turn out tastier.
6. Combine both parts of the cream in a saucepan with a double bottom, put it on low heat and cook for a few minutes. At first, the mass will be liquid, but gradually thickens. Be careful not to burn the cream. Remove from heat and cool slightly.
7. Smear the cakes with cream while it is warm. In this case, the cake will be more soaked.

Custard nut cream with curd cheese

Thanks to the addition of hazelnuts to custard, it acquires an extraordinary taste and aroma. But even without nuts, it also turns out very tasty. The recipe for custard with curd cheese consists of the following cooking steps:

1. Pour 80 g of roasted and peeled hazelnuts into a saucepan. Pour it with milk (200 ml) and cream with a fat content of 33% (150 ml). Add vanilla bean or essence.
2. Bring the mixture to a boil. Then remove the saucepan from the heat, and leave the milk under the lid for another 30 minutes. It should infuse and soak with a nutty flavor.
3. Pour the mass into a blender along with nuts. Grind everything until smooth, and then strain through a sieve. This will get rid of the pieces.hazelnuts and vanilla.
4. Sugar (80 g) combine with flour and starch (13 g each). Add yolks -4 pcs. Grind them well with the dry flour-sugar mixture.
5. Combine the nut milk with the yolk mixture. Pour the mixture into a saucepan. On low heat, cook the custard on the yolks. Cool it, after tightening the film.
6. Put the cold cream cheese into the custard. Beat the mass with a blender, transfer to a container with a lid and send to the refrigerator. In this form, it can be stored for up to 5 days. The cream can be used not only as a filling for pastries and cakes, but also served with pancakes and pancakes, strudel or as a delicious dessert on its own.

How to make Ducan's Cottage Cheese Custard?

Diet is not a reason to refuse dessert. According to the following recipe, you can prepare Ducan's custard curd cream. Only a few steps required:

1. Pour 350 ml of milk into a small saucepan. Add potato starch (2 tablespoons) to it and mix. Put the saucepan on a small fire.
2. Cook the cream until it thickens, stirring constantly with a whisk.
3. Add strawberry syrup or sugar-free sauce to the resulting mass. Remove the pan from the stove.
4. Grate cottage cheese (3 tablespoons) in advance to make it more tender.
5. Add cottage cheese to the cream, mix and let cool. Then you can use it for its intended purpose.