Eclair cake cream: how to prepare the filling? Video
Delicate and airy eclairs are traditionally filled with sweet custard, also called confectionery, or patisier cream. Vanilla, chocolate, less often cinnamon, caramel or pistachio paste are added to it. But in addition to the classic filling, you can fill delicious rolls with whipped cream, protein or other light and airy cream.
Eclairs cream: how to cook
- 500 ml of milk
- 1 vanilla pod or 1 teaspoon vanilla essence
- 35 g flour
- 35 g of corn starch
- 2 whole chicken eggs and 2 yolks
- 150 g sugar
- 125 ml cream
Pour milk into a saucepan. Halve the vanilla pod and scrub the seeds. Add them to the milk and set aside the pod itself, as you won’t need it in this dish anymore. Bring milk to a boil and immediately reduce heat. Avoid foam formation. Sift flour and cornstarch together, beat eggs and yolks, add dry ingredients to them, and beat again. If you are using a mixer, it should be set to medium speed. Pour hot milk into the beaten eggs in a thin stream, continuing to beat. Strain the cream through a sieve and pour into a saucepan. Put it on low heat and beat the cream with a whisk until it thickens. Cook for another 1-2 minutes, remove from heat and beat vigorously again.
The patissier cream can be stored in an airtight container in the refrigerator, but no longer than 2-3 days
Whipped cream is soft and has a really delicate flavor. Whipped cream from spray cans, although similar in consistency, does not have such a pleasant texture and aroma. Their taste is somewhat harsh.
To whip cream for eclairs, you will need:
- 1 cup of cream at least 22% fat
- ¼ cups of powdered sugar
- 1 teaspoon of vanilla essence
Before cooking, be sure to cool not only the cream itself, but also the bowl (preferably glass or metal) in which you will whip it, as well as the whisk. Since the cream is whipped at a very high speed, spreading a fine spray around it, it is best to choose a deep whipping bowl. Pour the cream into a chilled bowl and whisk on medium speed. As soon as they begin to thicken, add the vanilla essence, pour in the sifted icing sugar in a thin trickle, increase the speed and beat until soft peaks. Some confectioners advise whipping this cream to hard peaks, but in this case the structure of the cream turns out to be slightly grainy, in addition, there is a danger of whipping the cream too much, and then they will separate into butter and buttermilk.
The finished cream of cream can stand in the refrigerator for about a day.
Another popular cream for eclairs is protein.
For him you will need:
- 5 egg whites
- ¼ cups of powdered sugar
- 1/8 teaspoon citric acid or tartar
Unlike cream, egg whites are whipped when they reach room temperature in a clean, warm, dry bowl. If you have a copper beater, you’re in luck. Copper reacts with the egg white, allowing it to become a bulky, fluffy mass with hard peaks. A glass and iron bowl will not have this effect, so citric acid or tartar should be used to stabilize. It is not recommended to beat the whites in a plastic bowl, as the porous structure makes it difficult to remove any drops of fat or moisture from it.
Place the egg whites in a bowl and whisk on low speed. When they turn white, increase the speed to medium, add acid, and then add powdered sugar in a thin stream. Increase the speed to the maximum and beat until stiff peaks. Use the protein cream immediately.