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.