Eclairs with protein cream. Protein cream for eclairs - recipe

• chicken eggs (category C-1) - 4 pcs.;
• unsalted butter - 100 g;
• Wheat flour, w / s - 180 g (1 stack with a capacity of 250 ml with a slide);
• salt - a small pinch;
• drinking water - 250 ml.

For protein cream:

• purified water - 100 ml;
• sugar - 200 g (1 glass with a capacity of 250 ml);
• chicken eggs (category C-1) - 4 pcs. (only proteins are needed);
• vanillin - 1 g;
• citric acid - a pinch.

How to cook eclairs with protein cream

Start with a test. In a deep bowl, beat 4 eggs, beat lightly so that the protein stops stretching.

Pour water into a saucepan, add a pinch of salt. Bring the liquid to a boil over medium heat, add oil to it.

While stirring, dissolve the oil in the water and bring the mixture to a boil again.

Sift the flour, add to the pan, mix immediately, breaking up the lumps with a spoon.

Keep the dough on fire for another 2-3 minutes, constantly stirring.

Remove from the stove, transfer the dough to the mixer bowl, wait until the mass cools down a bit. Pour in about a third of the beaten eggs, beat with a mixer until the dough stops stratifying.

Thus, pour in all or almost all of the egg mass, controlling the consistency of the dough. It should be uniform, soft, but keep its shape.

Place finished choux pastry into a piping bag/syringe with a star tip, place eclair blanks on a baking sheet with oiled parchment. Send to the oven preheated to 180 degrees for 35-40 minutes. About 15 minutes before the end of baking, when the eclairs have finally risen, become ruddy, open the door oven to release steam. Then the cakes will turn out crispy, and not soft and raw inside.

While the base of the eclairs is baking, prepare the protein custard. Divide chilled eggs into whites and yolks. Pour the whites into the mixer bowl, and the yolks are not needed. Put the whites to beat at low speed (if you have a food processor, you need to start whipping with a hand mixer a little later).

cook sugar syrup, which will brew whipped proteins. To do this, pour sugar into a saucepan and pour water. Put on a small fire and cook for 20-30 minutes until the so-called soft ball test. To check readiness, you need to drop in cold water a little syrup, it should not completely dissolve, and you can roll a ball out of it with your fingers.

Proteins should be whipped into a strong foam until the syrup is ready, so it is important to synchronize your actions.

What delicious food can be cooked quickly? See ideas on our Instagram:

Add vanillin and citric acid to the syrup, remove from heat.

And immediately pour in a thin stream into the egg whites, while continuing to beat. It is desirable that the syrup does not fall on the walls of the bowl or on the beaters. Whisk until the cream has cooled to room temperature. The cream will turn out airy, lush, it will be easy to keep its shape.

Remove the ruddy eclairs from the oven, they will turn out light and will effortlessly move away from the baking parchment. Cool completely before filling with cream.

To make such a cream really suitable for filling cakes, it must be prepared not just from egg whites and sugar. To obtain the product required in this case density and density, other ingredients will be added to it.

Special custard for eclairs

Ingredients:

4 egg whites

3 art. spoons lemon juice


1/2 cup water

2 cups sugar

Vanillin - optional

How to make a special custard for eclairs:

1. Before whippingplace the proteins in the refrigerator for 15 minutes. And also add 2 tbsp. spoons of lemon juice.
2. Beat until peaks appear on the surface of the thickened protein mass.
3. Mix sugar with water and put on fire, stirring constantly until the sugar dissolves, until the consistency of syrup. Its readiness is determined by a breakdown on a soft ball. If you drop a little that has reached desired consistency syrup into cool water, it will not dissolve, but will curl into a small ball. It is possible to arrange such a test. A little syrup should be dripped on a saucer and touch it with your finger. The mass should be pulled by a thread.
4. More hot syrup it is necessary to gradually pour into the proteins, while continuing to whisk them at low speeds. Then you need to turn on the mixer to the maximum and, adding 1 tbsp to the future cream. a spoonful of lemon juice, work with it for another 10 minutes. In the end, the volume of the protein-sugar mass will increase, and it will become much thicker. Vanillin or other flavoring can be added there if desired.
5. A special custard for eclairs is ready. You can fill them with cakes.

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Protein butter cream for eclairs

Cooking it is somewhat easier than a special custard.

Ingredients:

4 egg whites


1/2 cup sugar (white or cane)

2 tbsp. spoons of lemon juice


1 cup cream with 30-35% fat

How to cook protein-butter cream for eclairs:

1. Before whipping, place the proteins in the refrigerator for 15 minutes. And also add 2 tbsp. spoons of lemon juice.
2. Beat with sugar until peaks appear on the surface of the thickened protein mass. When the mass becomes denser and more voluminous, it is necessary to gradually pour a glass of cream into it.
3. Protein-butter cream for eclairs is ready!

Delifrance

Fragrant protein cream for eclairs

Ingredients:

100 g butter,

2 egg whites

150 g sugar

2 tbsp. spoons of liquor

How to make fragrant protein cream for eclairs:

1. Soften the butter and beat until the consistency of fat sour cream.
2. Proteins, mixed with sugar, beat. Then place the container on steam bath and continue to beat them for another 2-3 minutes, while stirring in the oil.Then leave the mass to cool until it becomes slightly warm.
3. Add a couple of tablespoons of liquor or other flavoring to the cream.
4. Put the cream for eclairs to cool for 20-30 minutes.
5. Fragrant protein cream for eclairs is ready!

For some reason, no one remembers the presented dessert on the eve of the holidays. But keep in mind that making eclairs with protein cream is as easy as with custard. Moreover, you will spend exactly the same time on preparing the protein cream for eclairs as on preparing the choux pastry itself.
There are also a few nuances that you should consider. Firstly, if you decide to cook this light, airy and amazingly tasty custard according to our recipe, then you also need to evaluate your strengths. It is very difficult to prepare such a dessert with an ordinary mixer. It is best if you take a stationary mixer or someone to help. Whisk the egg whites and boil the syrup at the same time. Also try to calculate the time so that at the moment when you need to beat the proteins, the syrup is already ready.

So, eclairs with protein cream recipe with photo

• Water - 1 tbsp. (250 ml);
• Butter - the smaller half of the pack (100 g);
• Flour - 200 g (about 1 1/4 cups);
• Eggs - 3 or 4 pcs. (Large, according to the consistency of the dough);
• Salt - half tsp

For protein custard:

• Egg whites - 4 pcs.;
• Salt - 1 pinch;
• Lemon juice - 2 tsp;
• Vanilla sugar - 6 tsp;
• Water - 80 g;
• White sand sugar - 240 g.

Cooking:
1. In general, it doesn’t matter where you start preparing eclairs with protein cream - from protein cream, or from making dough. These components of the cake are completely different and you can start with what is convenient for you. We start with cream.
The size of the eggs for the recipe of this cream does not play a role. It is very important that the proteins are separated from the yolks in pure form and before cooking were chilled together with an iron bowl in which we will whisk. Add lemon juice and a pinch of salt immediately to the egg whites and start beating.
Tip: as mentioned above, in order to prepare a similar delicacy, you need to have an additional pair of hands in the kitchen or put a stationary mixer into operation. Since it is necessary to put the syrup to boil at the same time as the mixer is running.
2. Add sugar and water to a non-enameled saucepan. Send syrup to medium fire. Stay on the stove and stir constantly to keep the sugar from burning.

3. After 10 minutes, the proteins will turn into a thick and still tasteless foam. This is the state of proteins we need to achieve.
4. Syrup does not have a specific cooking time. Its readiness will only need to be checked. And for this, send a bowl of water and a saucer to the refrigerator.
This is what the syrup will look like after 5 minutes. Stir it with a spoon and try to lift the spoon up after each stirring. If the syrup began to thicken, and a thin sugar hair stretches behind the spoon, then it's time to check it for doneness.

Note: It is IMPORTANT not to overcook the syrup! If the water boils away or the mass burns, then it will no longer be useful for protein cream, and even more so for eclairs.
5. So, take quite a bit of cold water in a saucer. Scoop out some syrup and about a quarter of a teaspoon with a spoon, and pour it directly into cold water.
If you succeed like this step by step photo pick up and pull the caramel, then the syrup is ready. If you can’t pick it up, then you need to cook it more. Well, if the caramel becomes hard, then it is overcooked. Therefore, it is worth checking the readiness more often.
6. Here is such a ready-made syrup that should be poured into whipped, for 10 minutes, hot whites. In this case, you should have a mixer running at the fastest speed, and a stream of syrup just removed from the stove should be very thin.
After the syrup is added to the cream, you must remove the mug from under it, but do not turn off the mixer yet. It will take another 7-10 minutes to beat the cream from the proteins after infusing the syrup. You can determine the readiness of the filling by temperature. When the cream has cooled to room temperature, it is ready. The volume of the cream after combining with the syrup will increase. In appearance, the dessert will be elastic, thick and oily. But in fact it is very light dessert. Protein cream for eclairs with chocolate is ready.
7. Now you can start cooking custard eclairs. Everything is very simple here. First, salt the water and boil it on the stove, adding all the butter. You will get a liquid that is a bit like milk.
Note: it is advisable to take a non-enamelled saucepan.
8. Sift the flour beforehand, collect it in one bowl, and you can add its entire portion to the boiling liquid already.

Naturally, reduce the gas to a minimum and try to knead the dough until elastic.
Note: It is advisable to use a wooden spoon. Ordinary iron can break.
9. Let the dough for eclairs cool down a bit (at least to 50 degrees) and you can combine it with eggs.
Be sure to add the eggs one by one. That is, first add one egg, and knead until smooth.
10. Then add another egg and mix until smooth. Also add a third one.
11. Before adding the fourth egg, you need to inspect the choux pastry. Its consistency should be similar to tomato paste. That is, if you take a little dough, put it in a pastry bag, then squeeze it onto parchment, you should not have difficulty squeezing the same dough out of the bag. But at the same time, this part of the dough should not spread over the baking sheet. If you think that the dough does not yet look like a consistency tomato paste then follow the next step. Crack the egg into a separate bowl, mix it well with a fork and gradually add to the dough, stirring with a wooden spoon. And when you see that the dough has become the desired consistency, you can stop. But it is possible that the entire fourth egg will go completely.
12. Now you can use a pastry bag or syringe. Send to used kitchen utensils eclair dough.
13. On a baking sheet covered with parchment, squeeze out these sausages. Their length will be from 7 to 12 centimeters.
14. Before baking eclairs for cooked protein cream, it is necessary to preheat the oven to 200 degrees. After you send eclair cakes to the oven, it is forbidden to open it for the next 30 minutes. The dough will bake for 30 to 40 minutes. This factor also directly depends on the oven. But after the specified time, you will receive such “barrels” that have become several times larger.
15. When the eclairs are completely cool after baking, you can safely fill them with protein cream.

For this you can use cream injector, as in the recipe for profiteroles with custard. but if you don’t have such a syringe, then cut the eclair lengthwise and start.
For decoration, take chocolate or chocolate bar, melt in microwave oven and brush the tops of the cakes. Try to wait at least an hour before serving this wonderful dessert. So the chocolate has time to harden and eclairs with protein cream will be perfect. We hope that everything worked out for you at the highest level!

• Profiteroles with custard for tea
• Step by step recipe for eclairs with homemade custard

Cooking eclairs is not as difficult as it seems, but you need to take into account some secrets to make everything work out the way it should. That's what I'm going to tell you about in my recipe.
To begin with, 100 g of oil, 250 ml of water (this is about one glass), 2 tablespoons of sugar and a small pinch of salt should be placed in a small saucepan. We put the pan on the fire and bring its contents to a boil. Then we begin to stir intensively and pour flour into the liquid. The fire should be reduced to a minimum, but do not stop stirring, otherwise lumps will form.

Thus, we got a homogeneous mass, but this is not yet the dough that we need. It should be more oily in texture.

To do this, we add 4 eggs to it, but all at once! First, put the dough in a bowl so that it is not too hot, then break one egg into it. You may need 3 or 3.5 eggs depending on their size, so be careful not to overdo it here. With each addition of an egg, you need to intensively mix it with the dough, because the protein can be cooked, but we do not need this.

Now when the dough is ready, we begin to lay it out in a regular bag, make an incision in it. And according to the principle pastry bag squeeze small heaps of dough onto a baking sheet, lightly greased butter. We send the baking sheet to the oven at 180 degrees for about 40-50 minutes.

We do not open the oven door all this time. Otherwise, you will not get air eclairs, but such cakes.

After these 40-50 minutes, when the eclairs rise and get a beautiful golden color, we can finally open the oven, but do not turn it off, let the eclairs dry a little.

After 10 minutes, they can be taken out and allowed to cool before applying the filling.

As a filling, you can choose anything, boiled condensed milk, jam, melted chocolate. But in this recipe I will offer you a protein cream that will suit you not only for eclairs, but also for decorating other pastries.
So, first we need to boil the syrup. Pour half a glass of water into a small saucepan and pour a glass of sugar, add two teaspoons of lemon juice and start cooking. This procedure will take you 7-10 minutes. There is one secret to determining the readiness of the syrup. Gotta get a bowl of cold water and drop our syrup into it, if this droplet has dissolved, continue to cook; if the drop began to take shape and is easy to mold in the hands, then the syrup is ready; if the drop has hardened so that it cannot be split, then you have digested the syrup and you should start over.

Now we take two proteins, a pinch of salt, put them in a small container where it will be convenient for you to beat, and turn on the mixer. First, you should start at a low speed until foam forms, then you can increase the speed to maximum. Should work thick foam, which will not drain from the beaters.

We begin to pour the syrup into whipped proteins and turn on the mixer again so that everything mixes well.

Ready cream put in a pastry bag or you can reuse the package.

We make holes in the eclairs and fill them with filling.

When everything is ready, eclairs can be sprinkled with additional powdered sugar Or dip in melted chocolate.

Wish you Bon appetit And easy cooking! :)

Cooking time: PT01H20M 1 h 20 min

Probably, each of us at least once, but tried this magnificent French dessert. And it doesn’t matter at all whether it was bought or baked at home - from the first second it fell in love with its taste. We are talking about an incredibly delicate cake from France, which forever won the hearts of the sweet tooth all over the world - eclair.

Despite the small size, the dessert is very tasty and tender. Traditionally it is stuffed with custard, but pastry art does not stand still and came up with a lot of variations. Today we will talk about one of them, but first we will plunge into a brief history appearance of dessert.

The word eclair means "lightning" in French. Probably, the origin of the name was the presence minimum quantity ingredients and fast food.

Invented dessert by Marie-Antoine Karem around the end of the 18th century. By the way, "the cook of kings and the king of cooks" was not only a confectioner, but also a well-known architect in his time.

In the 19th century, eclair became more widespread, and in 1884 its recipe was first recorded in a cookbook.

Now finding a dessert is not difficult, as you can buy it at any pastry shop or bake it yourself at home. And now we will tell you how to do it.

Common Mistakes

Before proceeding with the recipe for eclairs with protein cream, consider the causes of problems during cooking at home:

1. If the mixture turns dark brown, then the mass is unusable, as the syrup has been overcooked.
2. While whipping, pieces of caramel are formed at the bottom of the bowl with the protein mixture, which does not dissolve - the syrup poured in very quickly.
3. If, after combining the syrup and proteins, the cream became liquid, it means that the first component was not checked. We are talking about poor boiling syrup.
4. The cream turned out sugary-sweet, bitter, liquid, etc. - non-compliance with the proportions indicated in the recipe.
5. The process of whipping proteins should not be interrupted even for a minute. Otherwise, the cream will be unusable.

And lastly, the shelf life of the finished mass in the refrigerator should not exceed 36 hours.

Classic cooking method

To make the protein cream for eclairs more delicate, the eggs must be the freshest. The dishes where the ingredients will be whipped are dry, without fat and clean, and the proteins are chilled.

The whole cooking process is divided into several stages:

1. Syrup brew. Pour 100 ml of water into a deep saucepan, add 200 g of sugar and put on medium heat, bring to a boil. As a result sweet mass must have thick consistency and a beautiful caramel color.
2. Whipping proteins. Before the process, it is better to add a small pinch of salt. So, you need to start slowly, after a minute increase the speed to medium, after two - switch to high. As soon as you notice the formation of peaks, check the readiness. Take a little mass in a spoon and turn it over. If the squirrels do not fall out - everything is ready.
3. Continuing the beating, pour in the hot syrup as thinly as possible and continue the process until the mass has cooled completely.

As a result, the protein cream for eclairs will turn out to be airy and tender. Before use, store the mass in the refrigerator on the top shelf.

A simple step-by-step recipe for eclairs with protein cream for beginner housewives

This method, judging by the reviews on the culinary forums, has been tested by many housewives, and, according to the comments, strict adherence to the instructions will lead to an excellent airy result.

The first thing to start with is to install water bath. You will need 2 pots different sizes. The big one is for water, the small one is for proteins. Special attention you need to give the second dish, since the result largely depends on it. The small saucepan should be fat-free, dry and clean.

Next, pour the whites of four eggs into the prepared dishes, immediately pour a glass granulated sugar, pinch citric acid And vanilla powder. Beat the ingredients for one minute, then set a small pan with protein mass in a water bath and continue whisking continuously for another quarter of an hour. After the container with the cream, remove and, without stopping the process, achieve complete cooling. Remove to refrigerator.

Important! If you cool the finished mass naturally, and not by whipping, the cream will settle.

1. First, preheat the oven to 200 0C.
2. Pour 250 ml of water and 0.5 l of milk into a deep saucepan. Put 250 g of butter, add two pinches of salt and put the container on the stove. As soon as the liquid begins to boil and the butter melts, pour in 275 g of sifted flour. Intensively stirring with a wooden spatula, brew the mass without lumps. Turn off the heat and let the dough rest for a few minutes.
3. Transfer the mass to the mixer, turn on the whipping mode and, driving ten eggs one at a time, try to achieve a smooth consistency.
4. The finished dough should be laid out with a pastry bag on a baking sheet in the form of strips of the same size (about 5-7 cm long and 2-3 wide).
5. Eclairs should be baked for 20 minutes and in no case during this time do not open the oven.
6. Cut the cooled cakes lengthwise, using the same pastry bag, fill necessary quantity cream and cover with the second half.

If desired, the cakes can be sprinkled with powder before serving.

Custard on proteins

This recipe has many cooking variations (one of them was presented above), but the one described below has been tested by many housewives and is recommended for beginners.

The procedure for preparing protein custard for eclairs:

1. Mix with 4 egg whites 50 ml lemon juice.
2. Beat the ingredient until stiff peaks.
3. The previous process will take you at least 15 minutes, so in the meantime, start preparing the syrup. Pour a glass of water into a saucepan and add 100 g of sugar. Bring to a boil and boil the syrup to a soft ball sample.
4. Pour the syrup into the whipping egg whites in a thin stream and continue the process until the cream has cooled.

Protein cream for eclairs, prepared according to this recipe, one of the most stable. Therefore, it can be stored in the refrigerator for up to two days. Although it is desirable to use immediately.

Protein cream with gelatin

If you strictly follow the instructions and use the indicated amount of ingredients, then as a result, the protein cream for eclairs will keep its shape perfectly and taste like bird's milk.

Cooking technology:

1. Soak for 1.5 hours in chilled boiled water(9 tablespoons) gelatin (2 tablespoons).
2. As soon as the ingredient swells, dissolve it in a water bath. The mass should come to a boil, but in no case should it boil.
3. While the process of heating gelatin lasts, proceed to the proteins (5 pcs.). First, they need to be mixed with a teaspoon of citric acid and start beating, gradually adding 1.5 cups of granulated sugar as it increases.
4. At the last stage, in a thin stream, continuing to beat, pour in the melted and hot gelatin.

Important! Do not interrupt the process until the complete cooling of the protein mass.

How many calories in eclair with protein cream

abuse small french dessert it is forbidden. Nutritionists note that due to the high nutritional value eaten 4-5 pieces of cakes cover daily allowance diet.

If you are not sitting on the strictest diets and are unfamiliar with such a problem as excess weight, then you can afford to enjoy this dessert. And we inform everyone else who carefully monitors their weight that the calorie content of an eclair with protein cream is approximately 330 units per 100 g of cake.

Knowing this information, you can initially determine the amount consumed. However, in any case, no matter how high-calorie the eclair is, this dessert is incredibly tasty.

And finally...

An important point in the preparation of any dessert is its serving. What confectioners will not come up with to make appearance eclair even more attractive: sprinkled sugar icing, dipped in colorful jelly, sprinkled with confiture, coconut flakes, pour over chocolate, which adds not only sweets to the delicacy, but also additional calories.

In general, experiment, create and remember that you can’t enter the kitchen in a bad mood!