How to prepare cream for an eclair

How to prepare cream for an eclair

Eclairs are the cakes from airy custard paste filled proteinaceous, oil, fruit or custard. However, after traditional ways of preparation of creams will be tried, you will be able to create own recipe.

It is required to you

  • For the first recipe:
    • milk – 350 milliliters;
    • potato starch – 30 grams;
    • sugar – 65 grams;
    • desi – 75 grams;
    • cream of 30% - 200 milliliters;
    • vanilla sugar – 1 package.
    • For the second recipe:
    • desi – 200 grams;
    • condensed milk – 10 tablespoons.
    • For the third recipe:
    • desi – 200 grams;
    • icing sugar – 8 tablespoons.
    • For the fourth recipe:
    • egg whites – 10 pieces;
    • sugar – 20 tablespoons;
    • water – 1.25 glasses.
    • For the fifth recipe:
    • cream of 30% - 200 milliliters;
    • sugar – 3 tablespoons;
    • vanilla sugar – 1 package;
    • bananas – 4 pieces.


1. For preparation of custard dissolve starch in four tablespoons of milk and carefully pound lumps. Mix sugar with the remained milk and bring to the boil on slow fire. Pour out in a pan milk with the divorced starch, mix and remove a pan from fire. Pound vanilla sugar with the softened desi and add it to mix of milk and starch. When cream cools down, shake up cream and mix them with cream. To fill with this cream ready eclairs, usually use the culinary syringe. However, it is possible to make an incision cakes on each side and to put in them cream by means of a teaspoon.

2. Oil cream is most plain in preparation. To make this cream, cut a desi medium-sized into cubes and slightly warm up it on a water bath. You need to soften oil, but not to kindle it. Shake up oil, gradually adding to it condensed milk. If you near at hand didn't have a condensed milk, can prepare oil cream with icing sugar. For this purpose soften a desi to a state when it can be shaken up. In the course of beating add to cream in the small portions icing sugar.

3. Perhaps, you will like eclairs with proteinaceous cream. It doesn't possess the mealy shade of taste characteristic of custard, and not such fat as oil. For preparation of proteinaceous cream add sugar to water, stir and bring to the boil. Lower fire and you cook a sugar syrup until behind the spoon which is taken out from it threads begin to be extended. Remove syrup from a plate and cool. Separate the whites from the yolks, cool them and shake up to white foam. In the course of beating pour in a sugar syrup in cream.

4. You can try to fill eclairs with original banana butter cream. For its preparation shake up the cooled cream with sugar. Clean bananas, mash them a fork. You can crush them by means of the blender or the mixer. Mix banana puree with whipped cream.

Author: «MirrorInfo» Dream Team