Profiteroles with curd filling. Recipe for eclairs with cottage cheese blackberry cream in lime glaze How to make cottage cheese cream for eclairs

Cakes made from unleavened choux pastry received great love from the sweet tooth, and this happened due to the simplicity of their preparation and the mass of options for fillings that are delicious for them. You can use any cream for eclairs that has sufficient stability so that the filling does not leak out. Below are the proven proportions of the most delicious options such filling.

This cream not only goes well with honey choux pastry in Medovik or Napoleon puff pastry, it can be a delicious filling for homemade eclairs. Only in this case it is better to cook it in the evening on the eve of baking the cakes themselves, so that the mass can cool enough.

Eclairs - airy, light and simply impossible delicious dessert.

To fill the eclairs with the discussed base, you will need:

• 500 ml of milk;
• 160 g of sugar;
• 40 g flour;
• 2 village eggs;
• 5 ml vanilla extract (can be replaced with an appropriate amount of vanilla sugar or vanilla powder);
• 150 g butter.

Step by step cooking algorithm:

1. ½ part of the prescription amount of sugar, together with vanilla extract, dissolve in milk and send to the fire to heat to a high temperature, but not to boil.
2. Mix the remaining sugar with the sifted flour and grind with chicken eggs to get a homogeneous mixture without lumps of flour and grains of sugar.
3. Pour hot milk in two doses into the egg-sugar mixture, which must be mixed at the same time so that the eggs do not curdle.
4. After that, return the sweet milk-egg solution to the fire again and boil until the consistency of thick sour cream, making sure that the custard base does not burn.
5. Add 40-50 g of butter to the hot base, stir until completely dissolved. When the cream has cooled enough, cover it with a film so that it covers its entire surface in contact, and put it in the refrigerator overnight.
6. Allow the remaining butter to warm to room temperature, then beat it into a fluffy mass, pouring in one to two tablespoons of the custard base. Then the cream is slightly cooled in the refrigerator and you can start filling the cakes.

Stuffing with cottage cheese

The filling for eclairs from cottage cheese is prepared with the addition of whipped cream or butter. The latter option is more stable and less capricious, so most housewives prefer it, considering its proportions to be classic.

To make cottage cheese cream for eclairs you need to take:

• 300 g of fatty cottage cheese (from 9 to 18% fat content);
• 100-150 g of powdered sugar;
• 70 g soft butter;
• 5 ml vanilla extract (or vanilla powder).

Cooking method:

1. Combine cottage cheese grated through a fine sieve with butter and vanilla extract. Then you should pick up the mixer. They should beat the ingredients at minimum speed until the most homogeneous consistency is achieved.
2. Having achieved the desired texture, it is necessary to add in small parts the last component of the cream - powdered sugar. Beat everything with a mixer until the required density, splendor and smoothness of the mass is reached.

Protein cream for eclairs

Protein cream is also often used to fill cakes, but only the right proportions of protein, sugar, and liquid should be used to achieve the right texture to keep the filling from leaking out.

In order to protein cream for eclairs it turned out to be more delicate, the eggs should be the freshest.

For one standard portion of choux pastry for eclairs, it is enough:

• 4 proteins;
• 45 ml fresh lemon juice;
• 100 ml of hot water;
• 360 g sugar.

How to make protein cream for eclairs:

1. First, beat egg whites with lemon juice until firm peaks form. Regarding whether the proteins should be chilled, it is worth noting that the product from the refrigerator will whip faster, but when beating proteins at room temperature, more stable bonds are formed, which makes the mass more stable.
2. Set the whipped egg whites aside for a while and boil the syrup from water and sugar. To do this, pour the crystalline product with boiling or simply hot liquid, stirring on the fire, bring to complete dissolution and cook until the sample is on a soft ball. A drop of syrup in cold water should turn into a soft ball.
3. Turn on the mixer again and while whipping the whites in a thin stream, introduce the hot sweet solution into them. Next, beat the cream until it cools completely (10-15 minutes). After that, it is fashionable to start filling the eclairs.

Butter based option

Eclairs are prepared quite quickly, so if you don’t want to mess around with custard or protein cream for a long time, a simple but very tasty one will help out oil cream. For him, you should take in equal proportions butter and condensed milk.

For 10-12 cakes you will need:

• 200 g of butter with a fat content of 82%;
• 200 g whole condensed milk.

Cooking process:

1. Soft butter (its optimal consistency is achieved at a temperature of 25 degrees), beat until fluffy and white.
2. Then keep on beating in small portions add condensed milk. Its amount can be slightly reduced, when the desired cream consistency is reached.
3. Send the filled cakes to the refrigerator to stabilize the cream and further store the finished dessert.

With mascarpone

Gentle cream cheese Mascarpone is often used to make creams that can be used not only for cakes, but also for eclairs. It is only important to remember that this product is very capricious (it can be easily overwhipped), so you need to work with it carefully.

If there is mascrapon cheese left in the refrigerator, then you can use it as an ingredient for making cream.

For a serving of 16-18 cream cheese cream cakes, you need to prepare:

• 250 g Mascarpone;
• 350 ml cream with a fat content of 33% or more;
• 140-180 g of powdered sugar;
• vanilla to taste and desire.

We prepare as follows:

1. After holding the container and whisks for whipping in the freezer for some time, beat the chilled cream together with powdered sugar until creamy.
2. Whisk chilled cheese separately. Then gently fold the cream into the whipped mascarpone with a silicone spatula. You need to be especially careful so that the mass does not fall off. At the end of mixing, you can add vanilla or other flavoring.

From condensed milk

To fill cakes, you can use not only a cream of condensed milk and butter, the recipe of which was given above, but also other combinations with this concentrated dairy product, for example, with sour cream and boiled condensed milk (“toffee”).

For this version of the cream you will need:

• 250 g of homemade fat sour cream;
• 180 g boiled condensed milk;
• 10-15 ml brandy for flavor optional.

Working process:

1. Beat sour cream with a mixer for a few minutes in a lush mass. It is better to cool the product beforehand. If sour cream is too rare, then it is better to pre-weigh it or use a special thickener.
2. Then add in small pieces boiled condensed milk while continuing to whip the cream. At the very end, add cognac and with just a few rotations of the whisks combine it with the finished cream.

Traditionally, eclairs are prepared with custard or. Such cakes are loved not only by children, but also by adults. But today we will tell you how to make incredibly tasty and airy curd cream for eclairs.

Recipe for cottage cheese cream for eclairs

Ingredients:

• low-fat cottage cheese - 150 g;
• - 100 ml;
• butter - 70 g;
• powdered sugar - 30 g.

Cooking

All necessary products must be at room temperature. Put the cottage cheese in a bowl, pour in the powdered sugar and beat well with a blender until smooth. Then pour in drinking yogurt and mix. At the very end, add the softened butter and beat the mass again. We cover the finished cream with a lid on top and put it in the refrigerator for several hours. After hardening, carefully transfer the curd-yogurt cream into a pastry bag with a nozzle and fill all the eclairs with it.

How to make cottage cheese cream for eclairs?

Ingredients:

• low-fat cottage cheese - 200 g;
• sugar - 1 tbsp.;
• cream - 200 ml;
• vanilla sugar - to taste.

Cooking

We take cottage cheese with a low fat content, put it in a bowl and pour the required amount of sugar. Thoroughly grind everything with a fork or grind with a blender until smooth. Then pour in the cream and pour out one bag of vanilla sugar. Mix everything thoroughly or, best of all, beat with a mixer. Then the finished cream for eclairs will turn out to be more tender and incredibly airy.

Curd cream for eclairs with yogurt

Ingredients:

• curd mass - 400 g;
• yogurt with pieces of fruit - 300 ml.

Cooking

We spread the cottage cheese in a deep bowl, beat with a blender and gradually pour the yogurt with pieces of fruit. Mix everything as it should and fill the eclairs with the resulting cream.

Curd cream for eclairs with sour cream

Ingredients:

Cooking

Pour gelatin with warm water, stir with a spoon and leave until completely dissolved. In a mixer bowl, beat cottage cheese with sour cream, throw sugar and vanilla to taste. After that, gently combine the gelatin mass with the curd and mix well. We remove the finished curd cream in the refrigerator and leave to harden for about an hour. You can add chopped fruit if you like.

There are many recipes for the classic french dessert- eclairs. Eclairs are light airy cakes that are made from choux pastry. Classic filler - custard. However, others are also used - sour cream, cottage cheese, chocolate or butter.

Our article will be devoted to curd cream for eclairs. How to cook it yourself? Consider its step-by-step preparation, the technology for filling cakes and the production of the eclairs themselves.

Curd cream for eclairs. Recipe with yogurt

Eclairs at home are prepared using the same technology as in large-scale production. Ingredients for homemade eclairs with curd cream below.

Cream Ingredients:

• one hundred and fifty grams of low-fat cottage cheese;
• one hundred milliliters drinking yogurt;
• fifty grams of medium-fat butter;
• thirty grams of powdered sugar.

Cooking method:

1. A prerequisite that must be observed is the preservation of the room temperature of the products.
2. At the first stage, beat the cottage cheese with powdered sugar in any way convenient for you.
3. Next, pour the yogurt into the mixed mixture and beat everything again.
4. We add oil already at the last stage of preparation of the cream. First, it must be melted a little or left for a couple of hours in the room so that it warms up well.
5. After adding the butter to the curd-yogurt mass, mix all the ingredients well again.

The finished cream must be covered with a lid or cling film, we send it to the refrigerator for several hours.

Curd cream with wine

This is a simple recipe for eclairs, but keep in mind that it is not suitable for children, as it contains dry white wine. Prepare for eight servings.

So, we need:

• one glass of heavy cream;
• half a glass of mascarpone cheese;
• two tablespoons of dry white wine, you can use semi-sweet;
• one hundred grams of low-fat cottage cheese;
• a couple of tablespoons of powdered sugar.

The process of making curd cream for eclairs with a photo:

1. At the first stage, put cottage cheese and mascarpone cheese in a container. Mix these two ingredients until fluffy.
2. At the next stage, cream and powdered sugar must be added to these two ingredients. We interrupt all the components again.
3. At the last stage of preparing the curd cream for eclairs, add white wine. Now all the ingredients can be mixed with a spoon without using a mixer or blender.

After we fill the already prepared and cut eclairs. Watering cakes chocolate icing and leave it in the refrigerator until it hardens.

Curd cream for eclairs. Recipe with photo

Subject to the preparation technology, the cream will turn out to be tasty and airy, not inferior to the classic custard.

Required products:

• two hundred grams of low-fat cottage cheese;
• a glass of sugar;
• two hundred milliliters of cream;
• add vanilla sugar to taste to give the cream a pleasant aroma.

Cooking cream

We spread the cottage cheese in a container, add sugar to it. We mix everything with a blender until the components are completely ground. If you use a whisk or a fork instead of a blender, you run the risk of leaving sugar grains in the consistency, which will make the cream heavier. Air mass in this case will not work. Sugar must be ground into powdered sugar.

After you get a homogeneous mass, add cream and vanilla sugar to it. Mix all the ingredients again. To make the cream more airy, use a mixer to beat.

Proper for eclairs

Let's start cooking the most eclairs.

Ingredients needed to make eclairs:

• one hundred grams of butter;
• glass of water;
• two hundred grams of wheat flour;
• four chicken eggs;
• some salt.

It is important that the eggs are at room temperature and not from the refrigerator.

We are preparing a steam bath. To do this, we take two pans of different sizes, so that one fits into the other.

We fill a large saucepan by a third with water and put it on fire.

In the second, pour a glass of water and put the butter cut into pieces. Don't forget to salt the ingredients. Place the smaller pot in the larger one.

The butter must be completely melted. During the whole process, constantly stir the contents of the pan. When the water and butter boil, add flour to them.

It must first be sifted, otherwise the dough may turn out clogged.

We introduce it, mixing well with oil and water so that there are no lumps. Then take out the smaller bowl. At the same time, do not stop stirring the contents of the pan for another three to five minutes.

At the next stage, we introduce eggs into the brewed mass. This must be done sequentially. We introduce each egg separately, after which the dough is well kneaded. This task is quite laborious, so if you are not sure that you have enough strength to knead the dough completely, use a mixer.

The finished dough should turn out to be not very thick in its consistency, but not very liquid either. You can check this with a spoon. The dough should stretch behind it in a thick stream, while blurring a little while shaping it.

At the next stage in the preparation of eclairs, it is necessary to use a pastry bag, parchment paper and a baking sheet.

Using a spoon, spoon the batter into a pastry bag. On a lined baking sheet with paper, squeeze the cream with a stick five to seven centimeters long.

In this case, it must be borne in mind that during baking the dough will increase several times, so the sticks must be laid out in such a way that there is space between them.

We heat the oven to two hundred degrees, we send our eclairs.

Bake for 10 minutes, then reduce the temperature to 180 ° C and bake for another 20 minutes. In this case, it is important not to open the oven in any case, otherwise the cakes will “fall”.

The readiness of eclairs is indicated by their golden crust.

Before filling them with cream, it is necessary to cool the products, otherwise the cream will leak out.

Filling eclairs with cream

You can do this in two ways:

1. We cut the eclair, using a pastry bag or spoon, put the cream in them and connect both halves.
2. We make a hole on one side of the eclair, press the cream with a pastry bag. This method helps to preserve the integrity of the cake.

Now you know how to make cream for eclairs yourself.

Cream is an amazing sweetness. It can be served as an independent dessert or added to a confectionery product. Approximately six centuries ago, cottage cheese cream appeared in Slavic cuisine. To date, there are hundreds of his recipes, but in our article we will discuss how to prepare curd cream for eclairs.

The simplest recipe

Many people, regardless of age, love to enjoy the most delicate cakes with delicious fillings. We are talking about eclairs. To taste a tidbit of dessert, it is not necessary to go to a pastry shop. Every housewife can bake eclairs at home.

The taste of sweetness depends not only on the dough. You also need to prepare the filling. How about curd cream? In addition to being tasty, it will also be useful. Such a cream can be used for stuffing eclairs or served separately as a dessert.

Compound:

• 0.2 kg of cottage cheese;
• 1 tsp vanilla sugar;
• 100 g butter;
• 0.1 kg of powdered sugar.

Cooking:

Curd cream with gelatin should be able to cook every housewife. Based on the basic recipe, you can experiment by adding various fruits, berries, dried fruits, chocolate pieces, jam, jam. One of the most delicious treats, according to the sweet tooth, cottage cheese and banana cream is considered.

On a note! Cottage cheese can be combined with Mascarpone cheese. It will turn out the most delicate filling for eclairs.

Compound:

• 0.25 kg of cottage cheese;
• 0.2 l of kefir with a fat concentration of 3.2%;
• 1 st. l. food gelatin;
• 2 tbsp. l. sour cream with any percentage of fat content;
• 3 art. l. jam.

Cooking:

Let's add some cream

Let's look at another recipe for a delicious cream for eclairs. Try making cream cheese curd. This delicacy has an amazing taste. Each housewife chooses a suitable recipe for making dough and cream, not only taking into account taste preferences, but also paying attention to the calorie content of the dessert.

Compound:

• 0.2 kg curd mass;
• 0.2 l cream with any percentage of fat content;
• powdered sugar - 1 tbsp.;
• vanilla taste.

Cooking:

1. We put the curd mass in a sieve and rub it well.
2. Sift the powdered sugar.
3. We combine powdered sugar with curd mass.
4. Using an immersion blender or mixer, beat the curd.
5. Then add cream and vanilla.
6. Whip it all up again. You need to beat until the cream acquires a homogeneous airy consistency.

On a note! Many stuff eclairs by making a side cut with a teaspoon. The easiest way is to use a pastry syringe.

The combination of whole condensed milk and curd mass is considered ideal in culinary circles. The neutral, slightly sour taste of cottage cheese is complemented by sweet condensed milk.

It is from these ingredients that a delicious cream for eclairs is prepared. Since such a cream keeps its shape perfectly, it can be used to level pastries and use it for decorative decoration of confectionery.

Compound:

• 0.2 kg of butter;
• 0.4 kg of curd mass;
• 150 ml whole condensed milk;
• powdered sugar - ½ tbsp.;
• 20 g of vanillin crystal.

Cooking:

1. About one hour before the start of the preparation of the cream, we take out the butter from the refrigerator.
2. Cut the butter into pieces and transfer to a bowl.
3. Add condensed whole milk.
4. Whip these ingredients with a blender or mixer until a mass of a homogeneous consistency is obtained.
5. Continuing to beat, we gradually introduce the sifted icing sugar.
6. Add vanilla sugar. If you are using powdered vanilla be aware that it is too concentrated.
7. We spread the curd mass in a separate bowl.
8. Using a sieve or blender, we grind the granular cottage cheese.
9. We combine cottage cheese with whipped mass. Reduce the speed of the whisks to a minimum and beat for a quarter of an hour.
10. The prepared cream is sent to the refrigerator for an hour before use.

Cottage cheese, despite its great benefits for the human body, is not loved by everyone. But if based on this fermented milk product prepare cream for eclairs, even the most fastidious gourmets and sweet tooth will eat such a delicacy.

Cottage cheese creams are supplemented with nuts, candied fruits, pieces of fruit and berries. If there is excess cream left after filling the eclairs, it can be served as a dessert. It is enough to dream up and decorate the delicacy in an original way. Bon appetit!

Cooking time: 1 hour 30 minutes

Cost of 4 servings: 376 rubles

Cost of 1 portion: 94 rubles

Ingredients:

For test:

Milk 125ml - 6 rubles

Water 125ml

Butter 100g - 67 rubles

Flour 160g - 6 rubles

5 eggs - 30 rubles

For filling:

Blackberry frozen 100g - 40 rubles

Cottage cheese 400g - 104 rubles

Cream 22% 100ml - 38 rubles

Powdered sugar 50g - 16 rubles

For glaze:

Lime 1pc - 22 rubles

Powdered sugar 200g - 47 rubles

Cooking:

Dough:

• Mix milk, water, butter, salt and sugar in a saucepan and put on heat. Bring to a boil and immediately remove from heat.
• Pour all the flour into the hot mass at once and knead the dough until smooth.

Chef's tip:

It is best to knead the custard dough with a wooden spatula - this consistency requires delicacy.

• Then continue to mix the dough with a mixer or whisk. Whisking constantly, gradually add the eggs, one at a time.

• Transfer the finished dough into a confectionery cone or a tight bag, laying a confectionery nozzle with a wide opening inside. Shake off the bag so that the dough is tightly packed.
• Let the dough rest for 15 minutes at room temperature.
• Cut the parchment to the size of the baking sheet.

Chef's tip:

With a dark marker, draw 8 strips 12 cm long on a sheet of parchment at an equal distance from each other (about 5 cm) - this is the marking for future eclairs. Along the lines, it will be easier for you to make straight strips of dough. In addition, all eclairs will definitely turn out to be the same size and will not stick together. Then turn the paper over with the lines down so that the pattern does not come into contact with the dough.

• When the dough is infused, cut off the tip of the cone / bag. Drop the dough along the markings by pressing on the cone / bag.

Chef's tip:

Try to extrude the dough in a straight line, slowly. Apply even pressure to the mass in the cone / bag so that each eclair is even and all the blanks are the same in width.

• Send to the oven, preheated to 115 degrees, for 25 minutes.
• The finished base of eclairs should be slightly cooled before adding cream or icing.

Filling:

• Defrost blackberries. Rub the berries through a fine sieve, pressing on them with a spoon.
• Gradually pour cream into curd and mix thoroughly.
• Add powdered sugar and grated blackberries. Mix again.

Note from the boss:

The cream should be medium in density: not liquid and not too thick. If the mass is too dense, pour in a little more cream.

• Beat the cream with a mixer until smooth. It is necessary that the grains of cottage cheese are ground - so the filling will turn out to be more tender.
• Put the cream in a new confectionery cone or a tight bag, laying a confectionery nozzle with a narrow tip inside. Such a nozzle will allow you to quickly and easily stuff eclairs. Shake off the bag so that the cream is tightly packed. Cut off the corner of the cone/bag.
• Make holes in the eclairs in their entire length, piercing with a skewer or any other suitable stick.

• Insert the tip of a pastry nozzle from a cone / cream bag into the hole of each eclair. Stuff the eclairs with cream by pressing on the confectionery cone / bag.

Glaze:

• Grate lime zest on a fine grater.
• Squeeze lime juice into a separate bowl.
• Mix juice with powdered sugar until smooth.

Serving:

• Eclairs with cottage cheese blackberry cream dip top side into glaze.
• Sprinkle lime zest on top.

Bon appetit!