Eclairs - cakes made from airy choux pastry stuffed with protein, butter, fruit or custard. However, after you have tried the traditional methods of making creams, you can create your own recipe.
It is necessary
-
- For the first recipe:
- milk - 350 milliliters;
- potato starch - 30 grams;
- sugar - 65 grams;
- butter - 75 grams;
- cream 30% - 200 milliliters;
- vanilla sugar - 1 packet.
- For the second recipe:
- butter - 200 grams;
- condensed milk - 10 tablespoons.
- For the third recipe:
- butter - 200 grams;
- icing sugar - 8 tablespoons.
- For the fourth recipe:
- egg whites - 10 pieces;
- sugar - 20 tablespoons;
- water - 1, 25 glasses.
- For the fifth recipe:
- cream 30% - 200 milliliters;
- sugar - 3 tablespoons;
- vanilla sugar - 1 packet;
- bananas - 4 pieces.
Instructions
Step 1
For the custard, dissolve the starch in four tablespoons of milk and rub the lumps thoroughly. Mix sugar with remaining milk and bring to a boil over low heat. Pour the diluted starch and milk into a saucepan, stir and remove from heat.
Mash the vanilla sugar and softened butter and add it to the milk and starch mixture. When the cream has cooled, whip the cream and mix it into the cream.
In order to fill ready-made eclairs with this cream, a culinary syringe is usually used. However, you can cut the cakes into the sides and put the cream in them with a teaspoon.
Step 2
Butter cream is the easiest to prepare. To make this cream, cut the butter into small cubes and heat it slightly in a water bath. You need to soften the butter, not melt it. Beat the butter, gradually adding condensed milk to it.
If you don't have condensed milk on hand, you can make butter cream with powdered sugar. To do this, soften the butter until you can whisk it. In the process of whipping, add powdered sugar in small portions to the cream.
Step 3
You might also like protein cream eclairs. It does not have the mealy flavor of custard and is not as greasy as buttery. For protein cream, add sugar to the water, stir and bring to a boil. Reduce the heat and simmer the sugar syrup until the threads begin to draw out after the spoon removed from it. Remove the syrup from the stove and cool.
Separate the whites from the yolks, refrigerate and beat until white foam. Pour sugar syrup into the cream while whisking.
Step 4
You can try filling the eclairs with the original banana butter cream. To prepare it, whip the chilled cream with sugar. Peel the bananas, mash them with a fork. You can grind them with a blender or mixer. Combine the banana puree with the whipped cream.
