Eclairs with protein cream

Eclairs with protein cream

Eclairs with protein cream

Eclairs with protein cream

Choux pastry

• Wheat flour – 200 g
• Butter – 100 g
• Water – 180 g
• A pinch of salt
• Testicles – 5 pcs.

Protein custard

• Proteins – 2 pcs.
• Water – 50 g
• Sugar – 140 g
• A couple of drops of lemon juice

Eclairs with protein cream are another option for a completely affordable, but very beautiful sweet treat. A minimum of ingredients, how wonderful and delicious! And, obviously, there is no comparison with what they sell in stores now ( sorry, stores! :) ). This dessert comes from France, that’s why it has such associations - something unique, sophisticated and definitely tasty! True, traditional eclairs are made with custard, and it also works great with protein. Especially if you generally love this cream. In general, you can completely create part with protein, and part with custard: you need to put the remaining yolks somewhere! :)

Making choux pastry

I love the versatility of this dough because it is neutral and goes well with both sweet and savory insides. And it’s not difficult to create it ( as it turns out! :) ), you just need to find the right thickness and get used to your own oven.

1. Turn on the oven to preheat. We need the highest temperature - 210 degrees.
2. Sift 200 g of flour into a bowl.
3. Pour 180 g of water into a saucepan, add 100 g of butter and a pinch of salt. Let's put it on fire. Bring to a boil.
4. When the butter melts, add flour. Mix quickly and painstakingly so that all the flour is brewed (that’s why it’s custard!).
5. Transfer the dough to a bowl, cool to 60-70 degrees.
6. In a separate bowl, lightly beat 300 g of eggs (approximately 5 pieces) with a whisk. Add the eggs a little at a time to the dough and mix well each time. I do this with a mixer using the hook attachment (for kneading dough).
7. The finished dough is viscous, not very liquid and falls off the spoon if you hit it on the bowl.

Let's plant future eclairs!

1. Line a baking tray with baking paper.
2. Transfer the dough into a pastry bag fitted with a wide round tip. If there are no nozzles, you can simply cut off the corner exactly so that a hole of a suitable width comes out (approximately 1.5 cm). If there is no bag, take an ordinary plastic bag that is thicker and literally cut off the corner in the same way. But with a pastry bag, of course, it’s much more convenient!
3. We plant the sticks approximately 10 cm long at a certain distance from each other, because they will increase in the oven. It’s difficult to plant completely evenly; usually the nozzle leaves a trace in the form of a small tail, but you can carefully smooth it with your fingers slightly moistened in water.

Let's bake eclairs!

We bake for 10 minutes at a temperature of 210 degrees, then lower it to 180 degrees and bake for about another half hour. The finished products have a dense crust on top, and the inside is hollow or separated by the rarest partitions of slightly wet dough. Remove from the oven and cool completely.

Making custard protein cream

Yes, we will create not just a protein cream, but a custard one! This cream is beautiful, white, holds its shape perfectly and stores well. For my taste it is very sweet, and I am not a fan of it, but in our family they adore it and are very happy when I cook something with this cream! As always, there is no arguing about tastes :) And you can also find this recipe on the Internet under a different, more fashionable name - Italian meringue! Don't be surprised if anything happens! :)

In general, the cream itself!

1. Pour 50 g of water into a saucepan, pour 140 g of sugar into it. Place on fire and bring to a boil. Cook over medium heat until it reaches a medium ball or until the temperature reaches 120 degrees. Test it like this: remove from heat so as not to overcook, scoop up a little syrup with a spoon and drop into ice water; if it forms a dense, but still wrinkled ball, the syrup is ready! To be honest, I don’t like these tests for all kinds of balls: it’s very dreary and not always perfect. Especially if you have little experience :) And that’s why I bought a culinary temperature indicator, the most ordinary one, but it really helps me out. If you like to cook, I highly recommend that you also buy such a thing, you will see that it will always help you!
2. While the syrup is cooking, beat the whites at high speed into a strong foam, you can add vanilla sugar (I used the flavoring in drops).
3. Without stopping whipping, pour the syrup into the whites in a narrow stream, add a couple of drops of lemon juice or a few crystals of citric acid and beat until the cream has cooled completely. The finished cream is dense, glossy and holds its shape perfectly on the whisk. Naturally, this cream is much easier to create if you have a mixer with a bowl: while you cook the syrup, the whites are whipped, and it’s easier to pour in the syrup itself, immediately whisking the whites.

Filling eclairs with protein cream

We cut the cooled blanks lengthwise or only along one side. Fill a pastry bag with a “Star” nozzle with cream and figuratively squeeze it onto one half of the eclair, cover the other, pour melted chocolate on top and sprinkle with sweet powder. Our eclairs with protein cream are ready!

Bon appetit!

Thanks for the science to Ira Chadeeva and her book “Baking according to GOST.”

Eclairs with protein cream

Prepare delicate cakes with airy light cream! Everyone will like eclairs with protein cream. These eclairs can not only be purchased at a confectionery store, but also prepared with your own hands. The cream, based on egg whites and sweet syrup, has a smooth thickness and amazing taste. If the dough is prepared correctly, the eclairs will be hollow inside. This makes it easy to fill them with cream without cutting.

1. Main
2. Recipe groups
3. Eclairs with protein cream

Ingredients and how to cook

ingredients for 10 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 3 hours

manufacturing method

1. Place the egg whites in a mixer bowl or another deep container. Before whipping, place the egg whites in the refrigerator for 15 minutes.

2. After the designated time has passed, we begin beating. In the process, pour lemon juice into the protein mass. Beat the whites until stiff peaks form.

3. Pour sugar into a saucepan, and pour water here. We send the saucepan to the fire. Cook the syrup while constantly stirring. Try it on a soft ball.

4. To check if the syrup is ready, pour cool water into a small container and drop a small amount of syrup into it. The syrup will not dissolve, but will curl into a small ball.

5. Pour the hot syrup in a narrow stream into the protein mass, while continuously whisking the cream at low speed of the mixer.

6. Beat the cream for 10-15 minutes. Because hot syrup was poured in, it is necessary to beat until the cream cools to room temperature. Over this period of time it will become denser and increase in volume a couple of times.

7. Pour milk and water into a suitable saucepan with a thick bottom, add salt and sugar. Place over medium heat, heat until warm, then add butter. Bring the mixture to a boil.

8. Sift the flour into a bowl to get rid of lumps. Pour the prepared hot mixture into a bowl of flour and mix thoroughly for 2 minutes. The dough will separate from the sides of the pan.

9. Place the pan with the dough on low heat and continue stirring for a few more minutes. Then remove from the heat, without stopping stirring, and let the dough cool slightly.

10. Now we break the eggs into the dough, not all at once, but one at a time. Mix the dough well each time.

11. Transfer the dough into a pastry bag with a star tip and place the eclairs on a baking sheet. Each strip is approximately 10 cm long.

12. Place the baking sheet in the oven preheated to 180 degrees. Bake for 10-15 minutes. Open the oven door to release steam. Continue baking for another 30 minutes or until the eclairs are golden brown.

13. Cool the eclairs on a wire rack. Then put the protein cream into a piping bag and use the cone attachment to fill the eclairs.

You can decorate the eclairs with chopped nuts, cream, or glaze. This is optional.

Eclairs with protein cream

A very successful variation on the “Eclairs” theme thanks to the cream. In my opinion, protein cream mixes very well with eclairs.

Ingredients for “Eclairs with protein cream”:

• Water (250 ml for dough, 150 ml for cream) - 400 ml
• Butter (For dough) - 100 g
• Chicken egg (Medium. For dough) - 4 pcs.
• Wheat flour / Flour (For dough) - 180 g
• Salt (For dough) - 1/2 tsp.
• Egg white (For cream) - 4 pcs.
• Sugar (For cream) - 200 g
• Lemon juice (For cream) - 4 tbsp. l.
• Black chocolate (For coating) - 50 g

Production time: 90 minutes

Number of servings: 20

Nutritional and energy value:

Recipe for “Eclairs with protein cream”:

I bring 250 ml of water to a boil.

Add 100 g butter and ½ tsp. salt, waiting for the butter to melt.

Add 180 g of sifted flour and mix thoroughly. And keep the mixture on medium heat for several minutes.

I turn off the stove. I cool the future dough a little so that the eggs do not cook in the dough.

I add eggs one at a time. I mix thoroughly.

I preheat the oven to 180 degrees, select the “Hot Air” mode in my oven.

I pipe the eclairs through a pastry bag in the form of sticks about 10 cm long and 3 cm wide. I leave a distance of about 3 cm between the eclairs.

I put the eclairs in the oven. Within 7 minutes they had increased in volume. After 15 they rose even more. After 30 - 40 minutes, the eclairs are ready. They should turn out golden in color.

I turn off the oven and open it slightly, leaving the eclairs inside so they don’t fall off.

I'm starting to prepare the cream.
Pour water into a saucepan and add sugar, stir the sugar until dissolved. I leave the syrup to cook over medium heat for about 10 minutes. While the syrup is cooking, I begin to beat the egg whites for about 7 minutes. The whites must be carefully separated from the yolks so that not a drop of yolk gets into the whites. The dishes and whisk must be completely clean and dry. Beat the egg whites until stiff peaks form. When turning the dishes, the protein should hold and not spill out of the dishes. I cook the syrup to 110 degrees or until it is tested on a narrow thread.
Without ceasing to beat the whites, I begin to pour the hot syrup into the whites in a narrow stream (there is no need to cool the syrup).
It is important to make sure that the syrup does not get on the base of the whisks. Otherwise, the cream will begin to wrap around them, which can ruin it. When all the syrup is poured into the whites, add 4 tablespoons of lemon or lime juice. And I continue to beat. The cream should increase in volume, acquire radiance and become even more dense.

I take the eclairs out of the oven, let them cool completely and fill them with cream using a pastry syringe. Eclairs will taste better if you fill them with cream just before serving. Accordingly, it is necessary to prepare just enough cream so that it is enough for one serving. In this case, the cream is prepared for approximately one-half of the baked eclairs.

I melt 50 g of bitter chocolate in a water bath and cover the eclairs with chocolate in a thin stream, pouring the chocolate from a spoon.

Subscribe to the Povarenka group on VKontakte and receive 10 new recipes every day!

Join our group on Odnoklassniki and get the latest recipes every day!

Share the recipe with friends:

How will it look?

Similar Recipes

Rice macarons with strawberry cream

• 61
• 582
• 13432

Cake “Air”

• 13
• 166
• 1883

Caramel meringues with cherry secretion

• 15
• 13
• 1753

No-bake banana cakes

• 38
• 1099
• 20268

Valentine's cake

• 112
• 192
• 13229

Lenten orange cakes

• 15
• 306
• 4582

Cake “Tropicana”

• 38
• 178
• 5665

Berry baskets with blueberries

• 12
• 129
• 1293

Pear cake under a delicate nut “cap”

• 18
• 25
• 1208

Comments and reviews

• All
• Prescription questions
• Reviews

December 23, 2017 Lenochka Kholodova #

Leave a comment or review about the recipe

Register, or log in if you have already registered.

You will be able to log into the website without registering or entering a password by using your own account on the following websites:

Eclairs with protein cream

Ingredients

Wheat flour – 90 g

Chicken egg (66 g) – 2 pcs.

Butter – 50 g

Cream:

Chicken egg (white) – 2 pcs.

Citric acid - a pinch

Dark chocolate – 50 g

• 282 kcal
• 1 hour 10 minutes
• 1 hour 10 minutes

Photo of the finished dish

Rate the recipe

Step-by-step recipe with photos

Eclairs are the dessert that everyone in my family eats. No matter what cream they come with, they always fly away with a bang!

I “change” this recipe from time to time, but later I realize that it’s in vain. It is better to create according to a recipe that you already know by heart than to experiment and be upset by the acquired result.

This recipe for eclairs with protein cream is simple; I do not describe any super-secrets in it. Oh, that’s what I do, that’s how I write to you. The result can also be seen in the recipe. Follow it correctly and everything will work out.

All ingredients are indicated in grams. The mixture produces a perfect dough.

The only temperature I always bake is this: I set it on a timer and don’t open the door. After the time has passed, I take out the rosy, baked “zavarnushki”.

As for the protein cream for eclairs. “Wet meringue” is my favorite cream so far. It comes out all the time. It tastes and looks good.

To pour chocolate on or not – decide for yourself.

Prepare the necessary ingredients.

Pour water into a saucepan and add oil. Place on the stove.

When the butter has completely dissolved, dump in the flour and stir quickly with a spatula.

Remove the pan from the stove.

When the dough has cooled, add one egg at a time, beating well each time.

Transfer the dough into a bag with a nozzle.

Place the dough on a baking sheet with parchment.

Bake the eclairs for 40 minutes at 180 degrees.

While the eclairs are cooling, create the cream.

Ingredients of protein cream for eclairs.

Divide the eggs into whites and yolks. Place the egg whites, sugar and citric acid in a heatproof bowl.

Place the plate in a “water bath” and beat the whites until whisk marks remain on them. Remove the plate from the “bath” and beat for another 3 minutes.

Cut the eclairs lengthwise. Fill with cream.

Drizzle melted chocolate over eclairs with protein cream.