Stuffing for sweet eclairs - cooking recipes

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

This delicacy can leave few people indifferent. The classic eclair is an oblong cake made of the most delicate choux pastry stuffed with custard and covered with a layer of chocolate icing.

In many ways, the taste of this delicacy depends on the filling. After all, it is known that custard dough is quite bland - it is made without sugar. The filling for an eclair can be either sweet or not very, or even completely s alty. But in any case, it will be a decoration for a dessert (or snack). Both s alty and sweet fillings for eclairs harmonize with the dough in terms of flavor combination.

In the hands of an experienced hostess, any ingredients will turn into a real culinary masterpiece. In our article, we propose to get acquainted with various recipes for fillings for eclairs. We will pay special attention to the sweet filling - the favorite of many.

Quick reference

The name of this dessert in French means "lightning", "flash". According to one ofversions, this “sparkling” name was given to the custard cake due to its almost weightless lightness. Someone explains the name of the eclair by the fact that the amazing taste of the delicacy provokes the sweet tooth to its lightning absorption. Another option - the process of preparing an eclair is so uncomplicated and fast that it reminded its creators of lightning. The generally recognized historical homeland of the dessert is France. Its creator is French chef Marie Antoine Karem.

What can you stuff eclairs with?

There is a huge variety of fillings for custard eclairs. A variety of sweet fillers are very popular. The most popular sweet fillings for eclairs include the following creams:

• protein;
• custard;
• creamy;
• curd;
• oily.

Housewives are no less willing to use chocolate and yogurt with condensed milk filler when creating cakes.

There are also many types of savory fillings for eclairs. They are no less tasty and satisfying. As a filling for snack eclairs, housewives, as a rule, choose a cheese or meat mixture, as well as a completely unusual one - s alted herring.

Start with the basics

As you know, eclairs are tender enough cakes, so they should not be stored for a long time. Ideally, the filling should be prepared on the day of serving. The cakes themselves can be baked earlier, even using the freezing technology. The choice of cream (as well as glaze) depends onsuch factors:

• how long will the cakes keep from filling to serving;
• at what temperature will finished products be stored.

About the features of creams

Experts consider ganache, a cream based on chocolate (milk, bitter or white), quite dense and stable. The cakes stuffed with it will not get wet and can easily withstand long transportation. The hostesses recommend slightly boiling the liquid that will be added to this sweet filling for eclairs. Such cakes can be transported without a refrigerator.

An excellent and most common cream is custard. This classic product is prepared with starch or flour. Since it is brewed, eclairs stuffed with this cream can be stored in the refrigerator for several days.

Lovers of Soviet classics often choose butter cream, which experts consider extremely stable and does not soften the walls of cakes. Housewives recommend sweetening it with condensed milk or sugar.

Eclairs stuffed with Chantilly (whipped cream with sugar) should not be stored or transported for too long. It's best to eat them right away. Well, or a maximum of two hours after cooking.

Swiss meringue cream will not withstand long storage and transportation either. Choux pastry goes well with the cheese version of the filler. Cakes with this filling can be stored for several days in the refrigerator.

Eclairs with Kurd - lemon, blackcurrant, grapefruit, etc. are very tasty. In lemonit is recommended to add whipped cream or mascarpone, otherwise the pronounced taste of the product will kill all the charm of the choux pastry.

Curd cream is prepared with condensed milk and butter. It is chosen mainly by lovers of diet treats. The fat-free cottage cheese used in the preparation of this filling should be passed through a sieve. It is better not to store such cakes for a long time, but to eat them during the day.

Sweet toppings for eclairs: recipes

There is nothing difficult in the process of making eclairs. A little bit of experience, effort, diligence - and wonderful cakes prepared with your own hands will appear on the table.

Classic Custard Recipe

This is a traditional sweet filling for eclairs. It's easy to prepare. To do this, you need to prepare the following products:

• one cup of powdered sugar;
• three tablespoons of flour;
• 500ml milk;
• four yolks;
• a few drops of vanilla essence.

Cooking

Now let's move on to the process of making the filling:

1. First you need to beat the yolks, gradually adding sugar or powdered sugar to them.
2. Then gradually add flour, continuing to beat until the composition of the mass becomes homogeneous.
3. Pour milk into the mass, mix and put on the stove.
4. Now it is very important to continue stirring the future cream until small bubbles appear in it.
5. After the brew boils and begins to thicken,continue stirring to avoid burning the filling and the appearance of lumps.

In terms of density, the cream should resemble thick semolina. At the end, vanilla essence is poured into it, stirred again and removed from heat. If it is not planned to fill the eclairs immediately, it is cooled and sent to the cold.

Condensed milk as filling for eclairs

This version of the cream is ideal for preparing treats for a children's holiday. But the filling for eclairs with condensed milk is adored not only by kids, but also by adults. The recipe for making such a cream is called the simplest and fastest by the hostess. There are only two ingredients to create the cream:

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

First, beat the butter until it turns white. Then boiled condensed milk is introduced there. Beat thoroughly again to make a thick mass.

Cream Eclair

Required products:

• 500ml milk;
• 200g butter;
• 1 egg;
• 1 glass of sugar;
• 2 tbsp. l. flour.

Cognac, rum, vanillin in a small amount are used as flavoring.

How to cook?

First you need to combine the egg with sugar and flour. Rub the mixture. Milk is brought to a boil, then it is poured into the resulting mass in a thin stream, stirring thoroughly. Put the container on the stove and heat the mixture over low heat until it begins to “puff”. Vanillin, rum, cognac, etc. are added at the very end. After the cream has cooled down, itwhipped with softened butter.

Butter Low Calorie Cream Recipe

Required products:

• 30g butter;
• four yolks;
• 100g sugar;
• 30g powdered sugar;
• 400 ml milk;
• vanilla sachet;
• s alt.

The yolks are combined with powder, stirred and the flour is slowly added. The mass is well mixed. Warm up the milk without boiling. Then sugar and vanilla are added to it. If a pod is used, then it must be remembered to remove it after a while. Add oil and beat the mixture with a mixer. Milk and yolk mass are combined in small portions, mixed and begin to warm up. At the first sign of boiling, turn off the fire. The saucepan must be covered with something so that a film does not form on its surface. Set aside and allow the cream to cool.

Protein Cream Recipe

It is soft and airy. To prepare protein cream use:

• four egg whites;
• half a cup of powder;
• flavour (vanilla or any other).

Cooking Features

You should be extremely careful about separating the proteins: there should not be a drop of yolk in them. A container with proteins is placed in a water bath and, warming up, they begin to beat with a mixer. Do not immediately use high speed. It is better to start with a small one in order to achieve uniform brewing of the cream. Carefully introduce powdered sugar, then switch to maximum speed. Creamshould be shaken for 10 minutes. The product should become dense and shiny. Now they take it off the stove and start filling the eclairs.

Curd cream

Eclairs with such a filling can be called a modern invention. A huge plus of such a cake, many consider its relatively low calorie content. In terms of taste, the cakes are not inferior to analogues with traditional filling.

The first way to make curd filling

You will need the following products:

• 220g cottage cheese (not too fatty);
• 220 g cream;
• 200g powder;
• 2 sachets of flavor or vanilla.

Cooking method:

1. First, grind the cottage cheese through a sieve and add powder or sugar to it.
2. If the product does not become soft after grinding, beat it a little.
3. The cream should also be lightly whipped and added to the curd.
4. Then flavoring is added there.

Continue beating until smooth.

Second option

This recipe is more complex and high in calories, but cheaper. Need to prepare:

• 200g fat sour cream;
• 200 g cottage cheese;
• 1 cup sugar or icing;
• 1 tsp vanilla sugar.

First, beat the powder with cottage cheese until smooth. Add sour cream and vanilla and continue beating for some time. The mass should become dense, shiny and smooth.

How to make chocolate cream?

For cookinguse:

• 200g butter (butter);
• ½ cans of condensed milk;
• 3 tbsp. l. cocoa.

Put softened butter in a container and add condensed milk. Beat the cream, then add cocoa and mix again. If desired, you can add 1 tbsp. l. cognac.

Pistachio cream filling

Nuts are always the perfect option for desserts. Pistachio cream turns out to be unusual, with an interesting and original taste. Ingredients:

• milk - 350 ml;
• corn starch - 2 tbsp. l.;
• sugar - 100 g;
• peeled chopped pistachios - 100g;
• butter - 100 g;
• heavy cream – 150g

A couple of tablespoons of milk are mixed with starch, the rest with sugar. The second part is brought to a boil. Then the milk mixture with starch is introduced in a thin stream, stirring constantly. Bring the cream to a boil, turn off the heat. After the mass has cooled, it is beaten with softened butter and nuts are added. Separately, whip the cream, then mix with the starch-milk mass.

Italian meringue cream

Delicate, light, weightless filling is ideal for exquisite eclairs. You will need:

• two squirrels;
• 130g sugar;
• 40 ml of water.

Sugar is mixed with water, the syrup is brought to a boil. Reduce heat and simmer until caramel threads form. At the same time, beat the egg whites. When the mass becomes sufficiently airy, they begin to gradually pour intoher a thin stream of syrup. The mixer is turned off after the cream becomes elastic, dense and shiny. If desired, flavors or cocoa are added to it.

Savory toppings

Modern housewives have significantly expanded the types of eclairs. They can be prepared without cream by filling them with savory filling:

1. Cheese. To prepare it, rub 200 g of hard cheese, add chopped dill, crushed garlic clove and mayonnaise.
2. S alted herring. The fillet is passed through a meat grinder with a piece of bread soaked in milk. Boiled chopped egg and green onions are added to the mixture. Dilute a little with vegetable oil and stir well.
3. Mushroom. They are boiled, chopped, fried onions and 1 tablespoon of sour cream are added. The mixture should be slightly darkened over low heat. At the end, grated cheese is added to it.
4. Meat. Prepared according to the same principle as mushroom.

How are eclairs stuffed?

There are two ways. You can cut the cake in half, fill the hollow part with stuffing and connect the halves.

It is also possible to fill eclairs without destroying their integrity. To do this, a neat hole is made in the cake and the cream is injected there using a pastry syringe.