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Custard cream for eclairs
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Custard cream for éclairs is a classic French base, without which it is impossible to imagine perfect profiteroles and éclairs. It combines a delicate creamy texture, moderate sweetness and stable thickness, which allows the cream to hold its shape inside the choux pastry.
It is this cream that makes éclairs what they are — soft, juicy, velvety on the inside and crispy on the outside. It is used both in classic French pastry schools and in Ukrainian home baking.
Choux cream for éclairs is the basis for a huge number of variations: from chocolate and coffee to fruit and nut.
Variations
Dark chocolate, cocoa, instant coffee or pistachio paste can be added to the cream. It is also often combined with whipped cream to make diplomat cream.
Secrets of tenderness and taste
To make the cream perfectly smooth, it is important to stir it constantly while heating and not bring it to a boil. Add the butter only at the very end — this will make the cream silky and shiny.
Tips on ingredients
Use milk with a fat content of at least 3.2%. The egg yolks should be fresh and bright. It is better to use natural vanilla or a high-quality extract. Only use butter, not margarine.
Small culinary nuances
If the cream is too thick, you can stir in 1–2 tablespoons of hot milk. To prevent a crust from forming, cover the cream with cling film immediately after preparation.
Ingredients for the recipe
Ingredients
Ferma Pasteurized Milk 2.5% 840g
500 ml
Yasensvit Molodylni Chicken Eggs С0 10pcs
4 egg yolks
Sto Pudiv Sugar 400g
100 g
Carmencita Vanilla Extract 150ml
1 tsp
Dr. Oetker Corn Starch 30g
30 g
Bilo Sweet Cream Butter 82% 180g
50 g
Preparation steps
01
Prepare the egg yolks — Whisk the egg yolks with the sugar until light and fluffy. ⏱ 2 min. Guide: the mixture should be light in colour and smooth.
02
Adding starch — Stir in cornflour until completely smooth. ⏱ 1 min. Guide: no lumps.
03
Heating milk — Heat milk with vanilla until the first bubbles appear around the edge. ⏱ 3 min. Guide: the milk is hot but not boiling.
04
Tempering — Slowly pour the hot milk into the egg yolk mixture, stirring constantly. ⏱ 2 min. Guide: the mixture is smooth, without curdling.
05
Thickening the cream — Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. ⏱ 4 min. Guideline: the cream is thick and leaves a trail on the spatula.
06
Finishing — Remove from heat, add butter and stir until completely dissolved. ⏱ 2 min. Guide: the cream should be shiny and smooth.
07
Tip ⏱ The cream must be completely cooled before filling the éclairs. Transfer it to a piping bag only after it has cooled completely — this will ensure that it holds its shape perfectly inside the pastries.
Where to order ingredients
Select the required ingredients in one of the stores
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