Eclairs custard - 6 delicious cream recipes

Custard for eclairs can be prepared in various ways. In addition, it is great for other pastries: Napoleon, Honey, tubules.

Classic custard for eclairs

The basic recipe, as the cream was prepared back in the USSR, and many probably remember it. The result is a bright and rich taste.

Required Products:

• a bag of vanilla sugar;
• 4 eggs;
• 50 grams of oil;
• about 80 grams of flour;
• half a liter of milk;
• a glass of sugar.

Cooking process:

1. In a deep bowl, first beat the eggs, then combine them with sugar and use the mixer again.
2. Pour vanilla sugar and the specified amount of flour, while continuing to beat at medium speed.
3. Gently pour the milk, it must be cold. Put all the ingredients on the fire and, not allowing them to boil, wait until the mixture becomes thick.
4. It remains only to add the butter and grind until smooth.

Recipe for milk

Custard in milk is suitable for those who often use it, and not only for baking, but just as a dessert, sprinkled with grated chocolate or nuts with dried fruits.

Required Products:

• approximately 100 grams of oil;
• a glass of sugar;
• five large spoons of flour;
• three eggs;
• about a liter of milk.

Cooking process:

1. Put half of the indicated amount of sugar and eggs in a bowl, whisk everything until foamy.
2. In another container, mix the second part of sugar with flour, also beat, and then add to the egg mixture, bring to uniformity and pour in cold milk, while continuing to gently mix the mass.
3. Heat the contents on a stove, bring to the appearance of bubbles, hold for about three minutes. After this, combine with oil, slightly beat.

With condensed milk

Custard with condensed milk is a real treat. It turns out to be airy, sweet and children will definitely like it.

Required Products:

• about 80 grams of flour;
• 350 milliliters of milk;
• a bag of vanilla sugar;
• 150 grams of oil;
• a can of condensed milk - about 350 grams.

Cooking process:

1. Heat the milk lightly and mix it with sugar and flour. Keep this mixture on fire for about 7 minutes, remembering to stir constantly so that it has a uniform consistency.
2. Wait for the mixture to cool and add oil and condensed milk to it.
3. Use a mixer and whip all the combined ingredients, so that the cream is very lush.

Protein version of the filling for eclairs

One of the most delicious and delicate cream options. It turns out almost always, the main thing is to do everything correctly and observe certain nuances.

Required Products:

• four egg whites;
• one lemon;
• a glass of sugar;
• 130 milliliters of water.

Cooking process:

1. Squeeze the juice from the lemon or use it ready. It will take about two large spoons.
2. Put the squirrels in a deep bowl and begin to beat. Continue to do this until stable peaks appear, so that, even turning the container over, its contents remain in place.
3. In a saucepan, mix sugar with water and prepare syrup. It will be ready when the consistency becomes viscous, and the temperature rises to 110 degrees.
4. The resulting syrup is slowly poured into the proteins, continue to beat at low speed. Then add lemon juice and bring to readiness, whisking for about 10 minutes at high speeds.

Chocolate Custard

Another version of the filling for eclairs, such a chocolate filler will not leave anyone indifferent.

Required Products:

• half a liter of milk;
• four large spoons of cocoa;
• three tablespoons of flour;
• a glass of sugar;
• approximately 200 grams of oil;
• three yolks;
• vanillin to taste.

Cooking process:

1. In the pan we put the yolks from the eggs, mix them with half the specified amount of sugar and grind.
2. Then pour flour, cocoa and vanillin, mix thoroughly until smooth.
3. Milk needs to be slightly heated and carefully poured into the remaining ingredients, without stopping interfering.
4. Put a low level of heating and cook the cream to the desired density, wait for cooling.
5. At this time, combine the remaining sugar with butter, beat well, and pour already cooled cream into this mass, use the mixer again.

A few dough recipes for making eclairs

Despite the fact that the name of the baking is quite complicated, the dough is prepared very simply. In addition, there are several different options. Among them, you will find one that you like more.

Choux pastry

Required Products:

• a small spoonful of sugar;
• salt - a pinch;
• five eggs;
• half a glass of milk and the same amount of water;
• about 100 grams of oil;
• 150 grams of flour.

Cooking process:

1. Prepare a pan with a thick bottom and mix water, milk, salt and sugar in it. When it warms up a bit, put the oil in and wait for the boil.
2. After boiling the contents, immediately add the flour and begin to beat until the mass begins to stick from the container.
3. After that, transfer the mixture to another deep bowl and begin to introduce the eggs. You need to do this one at a time, whisking well after each component. As a result, you should get a fairly thick, not the current dough.

Rye flour dough

This option, of course, will appeal to lovers of not too sweet pastries. It is suitable for cheese or curd filling.

Required Products:

• two eggs;
• 100 grams of rye flour;
• two large spoons of vegetable oil;
• some salt;
• near a glass of water.

Cooking process:

1. In a pan, mix water, oil and salt, wait until the contents boil.
2. After that we make the fire weaker, add flour. Keep it on fire and stir until the mass becomes homogeneous.
3. Remove the container from the stove, wait until it cools, and add the eggs in turn. After each component, mix the mass well so that it is smooth.
4. Using a bag or syringe, spread the dough on a baking sheet and bake until cooked for about 35 minutes at 160 ° C. After the baking has cooled completely, it can be filled with any selected cream to your liking.