Light, tasty, dessert familiar to many from childhood - custard cakes in the form of eclairs and profiteroles. Such a delicacy can easily be prepared at home. Below are some test options for custard cakes and cream for filling them.

Protein custard cakes

A classic custard cake cream based on egg white.

  • 100 g butter;
  • 250 grams of flour;
  • a pinch of salt;
  • 4 eggs;
  • 35 g of water;
  • 140 gr of sugar;
  • 2 egg whites;
  • 2-3 pinches of citric acid;
  • 50 g of dark chocolate.

First of all, in a saucepan, you need to warm water with oil and salt. As soon as it begins to boil, remove from heat and pour in the flour, very quickly mix with a spoon to form a dough.

When the dough sticks well from the dishes, leave it to cool for a few minutes. After we introduce the eggs alternately, continuously kneading the dough with a mixer.

Using a pastry bag, we lay out oblong strips of dough on the prepared baking sheet so that there is space between them - the eclairs rise and can stick together in a close arrangement. If you plan to bake profiteroles, then spread the dough with a ball using greased teaspoons.

We bake at 200 degrees. within 10 minutes. Then we reduce the fire to 180 degrees. and bake another 15 minutes. Let it cool and after that either fill it with cream or put it in a tightly closed container where you can store baked goods for several days.

We prepare the cream as follows - mix sugar with water and boil slowly. Meanwhile, whisk the proteins and acid well. Sugar syrup should dissolve well and become a little thick. When whisking, the protein mass increases several times, it becomes lush and snow-white. Pour a thin stream of syrup to the protein mass, constantly whipping with a mixer.Using a pastry syringe, fill the cream with profiteroles or eclairs through a small incision in the baking dish.

Melt the chocolate on the stove and apply it with a silicone brush to the baking dish.

The sweet cake for tea is ready.

Important! Knead the dough immediately in hot water, not allowing the liquid to cool. Then it will definitely work out.

With curd filling

The dough is prepared from the following components:

  • 150 grams of flour;
  • 125 g of milk;
  • 125 mg of water;
  • 100 gr drain. oils;
  • 3 eggs;
  • a pinch of salt;
  • ½ tea l Sahara.

The filling consists of the following products:

  • 200 g of cottage cheese of medium fat content;
  • 140 gr. powder
  • 200 gr sour cream;
  • 1 tea l vanilla sugar.

The process of making custard dough is similar to the previous option for making dessert. Next, fill the pastry bag with dough and plant round profiteroles on a baking sheet. Balls should be equal in size to a walnut - during baking they increase at least twice. The distance between them should be 4-5 cm. Bake at 190 degrees. in an open oven for half an hour - profiteroles should be browned.

As for the filling, it is prepared as follows:

  1. Put the cottage cheese in a bowl and work with a submersible blender to make the mass smoother and more uniform.
  2. Add the icing sugar and work out again with a blender.
  3. Sour cream is added at the end. Together with it, everything is whipped again in a few minutes - the cream will turn out to be very gentle and light.

Once the profiteroles have cooled, we make small holes from below and fill them with cream using a pastry syringe.

As a decoration, you can sprinkle the cakes with powder.

With condensed milk

Prepare the pastry for custard cakes in advance, then bake cakes from it.

Cream based on condensed milk we offer the following:

  • drain. oil - 250 gr;
  • condensed milk with sugar or boiled product - 360 gr;
  • vanilla - 2 gr.

The cream is prepared very quickly - beat all the ingredients well enough with a mixer. Then it is poured into a confectionery syringe, filled with pastries and sent to the refrigerator - the dough is slightly saturated with filling. The cream in the cold slightly hardens and thickens thanks to the oil.

On a note. To check the readiness of the bun, gently tap the baking eclair / profiterole with a wooden stick: the finished baking is hollow inside, has a hardened golden crust, when tapped there will be a light hollow sound.

With butter cream

To prepare the butter cream you will need a few products.

It is recommended to take in equal amounts:

  • butter packaging;
  • can of condensed milk.

In advance we bake empty eclairs from choux pastry according to any recipe.

We take the oil out of the refrigerator one hour before making the cream so that it becomes soft at room temperature - it will be more convenient to work with it. Next, beat the butter with condensed milk with a mixer until smooth and with the help of a pastry syringe, fill the molds. We spread it on a wide flat dish and let it brew for 40-60 minutes in the refrigerator.

On a note. To get a golden crust on the products, grease them with a thin layer of ghee before baking.

Cooking option with cream

For cream, you will need the following products:

  • cream from 33% - 200 g;
  • sugar - 2.5 table. l .;
  • vanillin - a quarter of the tea houses. l

Beat cream until stable peaks, gradually increasing speed. Then add the vanilla sugar and beat at medium speed. A simple, airy and delicious cream ready to use. The buns stuffed with butter cream can be served right away, if desired, smeared with melted chocolate or sprinkled with powdered sugar.

On a note. Unusual, original taste of cream can be made if instead of vanilla add a little sweet aromatic liquor.

Choux pastry dough options

The pastry for custard cakes mainly consists of flour, eggs, water, salt and butter.Each hostess selects for herself the most suitable proportions of these products. Below are some variations of which dough you can make a cake with cream inside.

Option One:

  • water - 200 g;
  • margarine - 200 gr;
  • flour - 200 gr;
  • eggs - 2 units;
  • salt - a pair of pinch.

Option Two:

  • 1 stack flour;
  • 125 gr drain oils;
  • 5 eggs;
  • 1 stack water;
  • a quarter of tea l salt.

Third option (according to GOST):

  • 200 grams of flour;
  • 100 gr drain. oils;
  • 300 grams of egg mass (approximately 6 units of the 1st category or 5 units of the 2nd);
  • 180 g of water;
  • a pinch of salt.

The first step is to bring the water to boil with butter / margarine, salt. Flour is poured into the boiling liquid and quickly stirred - the saucepan at this moment, respectively, should not stand on the stove. The resulting lump cools a little so that it becomes warm.

Eggs are beaten separately, then gradually poured into the dough. The mass is constantly rubbed with a whisk, then you can use a mixer so that there are definitely no lumps in the test.

We spread profiteroles / eclairs with a tablespoon dipped in water or a confectionery sleeve. Bake until cooked - at 190 degrees. for half an hour.

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