Advice 1: How to make a cream Eclair

Eclairs cakes from airy choux pastry filled with protein, oil, fruit or custard. However, after the traditional methods of creams are tried, you can create your own recipe.
How to make a cream Eclair
You will need
    • For the first recipe:
    • milk – 350 ml;
    • potato starch – 30 grams;
    • sugar – 65 grams;
    • butter – 75 grams;
    • cream 30% - 200 ml;
    • vanilla sugar – 1 package.
    • For the second recipe:
    • butter – 200 grams;
    • condensed milk – 10 tablespoons.
    • For the third recipe:
    • butter – 200 grams;
    • powdered sugar – 8 tablespoons.
    • For the fourth recipe:
    • egg whites – 10 pieces;
    • sugar – 20 tablespoons;
    • water – 1.25 cups.
    • For the fifth recipe:
    • cream 30% - 200 ml;
    • sugar – 3 table spoons;
    • vanilla sugar – 1 packet;
    • bananas – 4 pieces.
To prepare the custard, dissolve the starch in four tablespoons of milk and mash thoroughly lumps. Sugar mix with the remaining milk and bring to a boil over low heat. Pour into a saucepan the milk with the diluted starch, stir and remove the pan from the heat.
Grind the vanilla sugar with the softened butter and add it to the mixture of milk and starch. When the cream has cooled, whip the cream and mix with the cream.
In order to dump this cream éclairs are ready, you usually use a cooking syringe. However, it is possible to make an incision on the sides of the cakes and put them in the cream with a teaspoon.
Buttercream is the easiest to prepare. To make the cream, butter cut into small cubes and gently reheat it in a water bath. You need to soften the butter, not melt it. Beat butter, gradually adding condensed milk.
If you were not condensed milk, you can prepare the butter cream with the icing sugar. This will soften the butter to the point where it can be beat. In the process of whipping add the cream in small portions powdered sugar.
You might like to try eclairs with protein cream. It has a powdery flavor, characteristic of custard, and not so greasy like oil. For the preparation of protein cream add the water, sugar, stir and bring to a boil. Reduce the heat and cook the sugar syrup until the spoon out of it, begin to stretch the thread. Remove the syrup from heat and cool.
Separate the whites from the yolks, cool and beat until white foam. In the process of whipping cream, pour in the sugar syrup.
Can try to dump the original eclairs banana butter cream. To make it, whip the chilled cream with sugar. Peel the bananas, mash them with a fork. Can chop them with a blender or mixer. Mix the banana puree with whipped cream.

Advice 2: How to make cream with condensed milk

Delicious cream – an integral part of rich cake, delicate pastries, eclairs air and delicious croissants. Try to prepare different variants: butter, chocolate, cheese or fruit, including all the recipes one mandatory ingredient – condensed milk.
How to make cream with condensed milk

Classic butter cream with condensed milk

- 1 Bank of condensed milk (400 g);
- 250 g of butter;
2 g of vanillin.

Choose to create a delicious cream only high-quality butter and real milk, made according to GOST and not the so-called milk-containing product.
Remove butter from refrigerator 40 minutes before cooking cream. Whip it with a whisk or mixer on slow speed. Continuing to whisk the butter mass, enter it as more as possible thin stream of condensed milk. Once the mixture is smooth, stir in the vanilla. Fill the prepared cream wafer rolls, eclairs or over sponge cakes. If you want to get a chocolate or coffee flavor, add in the cream a couple of tablespoons of cocoa powder or instant coffee.

Custard with condensed milk

- 0,5 banks of the condensed milk;
- 1 tbsp. milk;
- 3 tbsp flour;
- 50 g of butter;
- 1 tbsp. sugar.

Pour milk into a small pot or saucepan, combine sugar and flour and put on a weak fire. Boil white syrup, constantly stirring it with a wooden spatula until fully dissolved grains of sweet bulk component. If there are flour lumps, remove them with a slotted spoon. Remove the dish from the stove, cool the content, connect it with condensed milk, softened butter and stir well.

Cottage cheese with condensed milk

- 200 g of cottage cheese;
- 120 g of butter;
- 150 g of condensed milk;
- 1 sachet of vanilla sugar;
- 1 tablespoon of brandy or liqueur.

Wipe the curd through a fine sieve using the back side of the spoon. RUB soft butter with vanilla sugar and gradually stir in condensed milk and in the end the brandy or liqueur. Whisk all the ingredients of the cream in a bowl. This dessert filler is ideal for cooking cakes.

Fruit cream made of condensed milk

- 1 Bank of condensed milk;
- 500 ml of a 25% strength cream;
- 250 g of fruit or berries (bananas, oranges, mango, strawberry, black currant, etc.).

If fruits or berries are too watery, drain the excess juice or puree, add a little gelatin or starch, otherwise the cream can delaminate.
Carefully wash the fruit or berry, peel and make puree smooth. Mix it with sour cream and condensed milk in a blender. Remove the cream in refrigerator for 3 hours, then cook cakes.
Is the advice useful?