I haven't cooked for a long time choux pastry, and now I remembered and really wanted eclairs. The most suitable cream for them will be cottage cheese. Soft, creamy, very tasty.

Cottage cheese can be different, but for curd cream with a delicate texture, all kinds of cheese curds, pasty cottage cheese, cottage cheese desserts or cream cheese. It is possible that regular cottage cheese will also work, only it needs to be turned into a homogeneous paste using an immersion mixer.

Sugar in this cream is also not used for fear of its undissolved grains, only powdered sugar.

To prepare curd cream for eclairs, take following products.

Put the curd mass in a convenient container. I have her sweet.

Add powdered sugar. It is better not to add it all at once, but to try while whipping and add gradually until the sweetness suits you.

Then add heavy cream. The fat content of the cream must be at least 33%.

Beat the cream until fluffy and dense mass. Try not to beat it so that the butter does not whip and the cream does not exfoliate. Curd cream for eclairs is ready. Put it in the refrigerator while preparing the eclairs.

For eclairs, take the following products.

Heat milk in a saucepan, add salt, sugar, butter. Bring to a boil to dissolve the salt, sugar and butter. Turn off the fire under the boiled mixture.

Immediately add the sifted flour and quickly knead the dough, stirring it quickly with a wooden spoon.

Then add the eggs one by one. After each egg, knead the dough well until smooth. This is the hardest part because the dough seems to separate. When mixed, it becomes homogeneous.

When all the eggs are mixed in, the dough gets this consistency, it falls off the spoon in heavy ribbons.

Place the dough in a pastry bag and squeeze the eclairs onto the parchment, leaving a large indent from each other. Do not forget that eclairs are oblong, and profiteroles are round.

Bake eclairs in an oven preheated to 180 degrees. Do not open the oven for the first 15-20 minutes. Then, if the eclairs have already browned and increased in size, turn off the oven and leave the baking sheet with the eclairs inside for another 10 minutes to dry. If the oven is electric, then without turning it off, lower the temperature to 100 degrees and dry the eclairs until cooked.

These are the hippos I got)). Cool them completely.

And then fill the eclairs with cottage cheese cream using a thin nozzle and a pastry bag. To do this, make a hole in the eclair and squeeze the cream out of the bag. If there is no bag and nozzle, then you can use a teaspoon.

Decorate ready-made eclairs with curd cream liquid chocolate Or just sprinkle with powdered sugar.

Happy tea!

Surprisingly delicate custard curd cream is ideal as a filling for eclairs or profiteroles. It turns out soft, airy, literally melting in your mouth. At its core custard, in which cottage cheese is added to give a special texture or cottage cheese. The resulting soft mass can also be used for layering cakes, but then the cakes should be light and thin. In our article, we present step by step recipe and a photo of cottage cheese custard for eclairs. Below we will offer other options for its preparation: without milk, according to Dukan and with the addition of hazelnuts.

The whole highlight of this extraordinarily delicious dessert is in the cream. Delicate and airy, with a slight hint of vanilla and a creamy aftertaste, it goes perfectly with unleavened choux pastry. Eclairs are moderately sweet and soft. Delicious custard curd cream keeps its shape well and does not come out of the cake when biting. Dessert turns out home-style warm and cozy. It can be served both for home tea drinking with the family, and for the arrival of dear guests.

The whole secret of the taste of this cream lies in the custard. By traditional recipe it is made from the following ingredients:

1. Milk. It should be of medium fat content and always fresh, since it depends on it how pleasant the creamy aftertaste will be.
2. Eggs. The cream will turn out more tender if you use only egg yolks.
3. Flour or starch. If you need to cook more thick cream, when preparing it, it is preferable to use flour. The mass will turn out gelatinous, like a paste. If you take cornstarch, the cream will turn out to be more tender and refined. It's perfect for layering a cake.
4. Butter. It must be of good quality and high fat content.

The second part of the cream is curd. In the cooking process, you can use cottage cheese or curd cheese. In the first case, the cream will turn out to be thicker, and in the second - more tender. Cottage cheese goes well with sweet custard and fully reveals its taste.

Custard curd cream will turn out tastier if, in the process of working with it, you adhere to the secrets of experienced chefs:

1. To cook the cream without lumps, all dry ingredients must be sieved twice through a sieve, and during the cooking process on the stove, constantly stir the mass.
2. The hot cream should be cooled to a temperature of 60 ° C, transferred to a cold dish and tightened with a film, completely touching the surface with it. Otherwise, a crust will form on top, and the mass will cease to be homogeneous.
3. Custard should be prepared in a container with a thick or double bottom. This will prevent it from burning.

The recipe for custard curd cream presented below is ideal for filling eclairs, baskets or profiteroles. You can prepare it in advance. The cream keeps well in the refrigerator for 3-4 days.

List of Ingredients

To prepare custard, you need to prepare the following products according to the list:

• milk - 1 glass;
• sugar - 25 g;
• egg - 1 pc.;
• flour (starch) - 20 g;
• butter - 60 g.

For curd mass you will need the following ingredients:

• cottage cheese 9% - 150 g;
• powdered sugar - 1 tbsp. l.;
• vanilla essence - ¼ tsp

All products must be taken out of the refrigerator in advance so that they warm up to room temperature.

Step by step cooking custard

It is on how homogeneous the custard will turn out that the overall impression of the dessert depends. It is very difficult to spoil the curd mass. But the custard is often obtained with lumps, too thick or, conversely, too liquid. To avoid this, during the preparation process it is recommended to adhere to the following instructions:

1. Sift the flour immediately into the bowl in which you plan to cook the cream.
2. Add cold milk. Thoroughly mix the ingredients with a whisk so that there are no lumps.
3. In a separate bowl, beat the egg with the sugar with a fork.
4. Add egg mixture to milk mixture.
5. Put the saucepan with the ingredients on the smallest fire. With constant stirring, cook the cream until a thick consistency.
6. Remove saucepan from fire. Transfer the cream to another bowl, cover with cling film and cool.
7. Butter cut into small cubes. Add it to the cooled cream and beat well with a mixer. The custard is ready. For some time it can be put in the refrigerator.

Curd preparation

At the second stage, the next part of the eclair cream is prepared. For this step, ordinary granular cottage cheese can be used, which can be easily turned into the most delicate curd mass. It is prepared as follows:

1. Grind cottage cheese (150 g) twice through a sieve or beat thoroughly with a blender.
2. Combine the resulting homogeneous mass with powdered sugar.
3. Add a few drops vanilla essence.
4. Mix the cream thoroughly using a spoon or a mixer. ready.

If you follow the cooking instructions exactly, the whipped mass turns out to be incomparable: not cloying, pleasant in taste, with a velvety texture. It remains only to fill her cooled eclairs. After that, you can call guests to the table. There are two ways to start the cream base:

1. Using a sharp knife, make an incision along the inside of the dough piece. Using a teaspoon, fill the cake with cream. Cover the filling with the top half and lightly press with your fingers, as if to glue the incision with cream.
2. Take a pastry syringe and fill it with cream. Make a small hole in the dough piece. Insert the nozzle of a pastry syringe or bag into it and fill the cake with cream.

Regardless of the method chosen, the eclairs prepared according to this recipe are insanely delicious.

Custard for cake without milk with cottage cheese

Tired of layering the cake with sour cream and condensed milk? Then try to make a wonderful custard with cottage cheese. When preparing it, you must adhere to the following procedure:

1. Put the butter in advance on the table so that it becomes soft.
2. Crack an egg into a deep bowl. Sprinkle ½ cup of sugar over it. Grind the mass well so that the crystals dissolve.
3. Add sifted flour (2 tablespoons) to the egg mass. Mix the ingredients well again.
4. Add softened butter. Beat the mass with a mixer. It should become smooth and shiny.
5. Cottage cheese of the highest fat content (500 g) must be passed through a meat grinder several times, rubbed using a sieve, or beaten in a food processor. It is better to take fresh cottage cheese- the cream will taste better.
6. Combine both parts of the cream in a saucepan with a double bottom, put it on low heat and cook for several minutes. At first, the mass will be liquid, but gradually thickens. Be careful not to burn the cream. Remove from heat and cool slightly.
7. Lubricate the cakes with cream while it is warm. In this case, the cake will turn out more soaked.

Custard with curd cheese

Thanks to the addition of hazelnuts to custard, it acquires an unusual taste and aroma. But even without nuts, it also turns out very tasty. The recipe for custard with curd cheese consists of the following cooking steps:

1. Pour 80 g of roasted and peeled hazelnuts into a saucepan. Pour it with milk (200 ml) and cream with a fat content of 33% (150 ml). Add vanilla bean or essence.
2. Bring the mixture to a boil. Then remove the saucepan from the heat, and leave the milk under the lid for another 30 minutes. It should be infused and soaked with a nutty flavor.
3. Pour the mixture into a blender along with the nuts. Grind everything until smooth, and then strain through a sieve. This will get rid of the hazelnut and vanilla bits.
4. Combine sugar (80 g) with flour and starch (13 g each). Add yolks -4 pcs. Grind them well with the dry sugar-flour mixture.
5. Connect nut milk with yolk mass. Pour the mixture into a saucepan. On low heat, cook the custard on the yolks. Cool it, after tightening the film.
6. Transfer the cold curd cheese to the custard. Beat the mass with a blender, transfer to a container with a lid and send to the refrigerator. In this form, it can be stored for up to 5 days. The cream can be used not only as a filling for pastries and cakes, but also served with pancakes and pancakes, strudel or as an independent delicious dessert.

How to cook cottage cheese custard according to Dukan?

A diet is not a reason to refuse dessert. According to the following recipe, you can prepare Ducan's custard curd cream. Only a few steps are required:

1. Pour 350 ml of milk into a small saucepan. Add potato starch (2 tablespoons) to it and mix. Put the saucepan on a small fire.
2. Cook the cream until thickened, constantly stirring it with a whisk.
3. Add strawberry syrup or sugar-free sauce to the resulting mass. Remove saucepan from stove.
4. Grind cottage cheese (3 tablespoons) in advance to make it more tender.
5. Add cottage cheese to the cream, mix and let cool. Then you can use it for its intended purpose.

Traditionally, eclairs are prepared with custard or. Such cakes are loved not only by children, but also by adults. But today we will tell you how to make an incredibly tasty and airy curd cream for eclairs.

Recipe for cottage cheese cream for eclairs

Ingredients:

• low-fat cottage cheese - 150 g;
• - 100 ml;
• butter - 70 g;
• powdered sugar - 30 g.

Cooking

Everything necessary products must be at room temperature. Put the cottage cheese in a bowl, pour in the powdered sugar and beat well with a blender until smooth. Then we pour drinking yogurt and mix. At the very end, add the softened butter and beat the mass again. We cover the finished cream with a lid on top and put it in the refrigerator for several hours. After hardening, carefully transfer the curd-yogurt cream into a pastry bag with a nozzle and fill all the eclairs with it.

How to make cottage cheese cream for eclairs?

Ingredients:

• low-fat cottage cheese - 200 g;
• sugar - 1 tbsp.;
• cream - 200 ml;
• vanilla sugar - to taste.

Cooking

We take cottage cheese with a low fat content, put it in a bowl and pour the required amount of sugar. Thoroughly grind everything with a fork or grind with a blender until smooth. Then pour in the cream and pour out one sachet vanilla sugar. Mix everything thoroughly or, best of all, beat with a mixer. Then ready cream for eclairs it will turn out more tender and incredibly airy.

Curd cream for eclairs with yogurt

Ingredients:

• curd mass - 400 g;
• yogurt with pieces of fruit - 300 ml.

Cooking

We spread the cottage cheese in a deep bowl, beat with a blender and gradually pour the yogurt with pieces of fruit. Mix everything as it should and fill the eclairs with the resulting cream.

Curd cream for eclairs with sour cream

Ingredients:

Cooking

Pour gelatin with warm water, stir with a spoon and leave until completely dissolved. In a mixer bowl, beat cottage cheese with sour cream, throw sugar and vanilla to taste. After that, gently combine the gelatin mass with the curd and mix well. We remove the finished curd cream in the refrigerator and leave to harden for about an hour. You can add chopped fruit if you like.

Very often you want something sweet and tasty at the same time, not harming the figure. Low-calorie pp eclairs from choux pastry- a great alternative to store-bought cake. The lightweight version has a delicate and airy texture that melts in your mouth. Diet recipe is prepared quickly and easily. Suitable for breakfast or a snack.

For the preparation of eclairs, it is very important to adhere to the proportion of products and the temperature regime of baking. Following step by step, even a beginner who has never dealt with baking will be able to bake a treasured delicacy.

Output - 9 pcs.

KBJU 1 pc.:

Recipe for diet eclairs with curd cream

To make custard cakes, you will need a fairly simple composition of products. We will start the eclairs with curd mass with the addition of raisins. If desired, the recipe can be supplemented with other dried fruits - dried apricots, dates, prunes. We do not use custard in this version, but make it if you wish.

Ingredients:

For test:

• 150 ml water
• 30 g wheat flour
• 40 g cornstarch
• 1 tablespoon vegetable oil (sunflower)
• 1 teaspoon baking powder
• 2 eggs
• a pinch of salt.

For filling:

• 250 g soft cottage cheese(you can take grainy and kill with a blender)
• 50 g sour cream 10-15% or natural yoghurt
• 50 g raisins
• sweetener - honey or sweetener to taste (you can not add).

For chocolate glaze:

• 4 tablespoons of water
• 20 g butter (you can use coconut oil)
• 4 teaspoons cocoa
• sweetener.

Step by step way:

1. Pour into a small ladle or saucepan - water, oil and salt, put on fire.
2. In the meantime, mix flour, flour, baking powder. As soon as the water begins to boil, pour out the mixture and begin to actively stir with a spoon (for convenience, I removed the ladle from the heat, stirred, then put it on the burner again) and brew the dough for 3-4 minutes on minimum heat.
3. The dough should turn into a uniform tight lump.
4. Let it cool down for about 30-40 minutes.
5. Then add, one at a time, eggs and interrupt the dough with a submersible blender.

1. Turn on the oven to heat up to 220°.
2. Cooking pan. We cover it with a silicone mat or parchment, smeared with vegetable oil.
3. We deposit the eclairs with a pastry bag or manually, with a spoon.

1. We put in the oven for 20 minutes at a temperature of 220 ° upper and lower heating mode. After, reduce the power to 150 ° and bake for another 15 minutes. We take out ruddy eclairs and cool.

1. We are preparing the stuffing. If we interrupt the cottage cheese with a blender, add sour cream / yogurt, raisins, sweetener - mix.

1. We make cuts along the eclairs and fill them with curd mass.

1. Put the ingredients for the glaze in a saucepan and put on fire. Cook for about 5-7 minutes over low heat until thickened, stirring constantly.
2. Brush the top of the cakes with icing.

Everything! Bon Appetit!

Pp choux pastry eclairs with curd filling are very tender and tasty. Practically do not differ from the store version. However, a useful, low-calorie composition allows them to be eaten without worrying about the figure.

Eclairs with cottage cheese cream are French desserts, but they are quite common in many other countries. The popularity of this pastry is due to the delicate sweetish texture and original appearance. Eclairs with various fillings are perfect for breakfast or family tea.

To make eclairs at home, you will need several products.

• 0.16 kg of butter;
• 0.15 kg;
• 0.2 l of water;
• 3 eggs;
• 1 st. flour and milk;
• a couple of large spoons of sugar;
• a pinch of vanilla.

Actions:

• First you need to make custard dough. To do this, pour water into the pan and put it on the stove, turning on the heat. After boiling the liquid, lay out 100 g of butter, cut into pieces.
• After the butter has melted, mix the mass and pour the flour into the pan. We begin to quickly and thoroughly mix the ingredients for a few minutes. Remove the choux pastry from the stove and leave for a while to cool down.
• A couple of eggs are lightly shaken in a separate container, after which we add to the dough in small portions, mixing well. Beat the ingredients with a mixer until a homogeneous plastic consistency is obtained. Ready dough put in a pastry bag and form eclairs, squeezing the flour mass onto a baking dish lined with parchment.
• Bake in the oven for 40 minutes. at 200 degrees.
• At this time, you should start making the filling. To do this, mix milk with 1 tbsp. l. flour, pre-beaten egg and 1 large l. granulated sugar. The resulting mixture is put on water bath. Cook until thickened, stirring, then add the remaining oil, mix the ingredients again.

• Beat cottage cheese with vanilla and 1 tbsp. l. sugar until a smooth texture is obtained. Thoroughly mix the custard with the curd mass.
• Transfer the mixture to a pastry bag. We fill the eclairs with the prepared cream: we make three punctures from different sides of each pastry and squeeze the filling inside. To do this, it is recommended to purchase a long narrow nozzle.

Tip: you can fill the eclairs with cream in another way: cut pastry and stuff it through the resulting "hole" with a teaspoon.

Recipe for pp eclairs with curd cream

In order to make pp eclairs with cottage cheese cream, you need to prepare the following products:

• a couple of eggs;
• 20 g;
• 12 g butter;
• 2 tbsp. l. vegetable oil;
• 0.15 kg fat-free cottage cheese;
• 0.2 l of water;
• 0.1 kg whole grain flour;
• sugar substitute (to taste).

Actions:

• First you need to pour water into the pan, add vegetable oil and put the dishes on the stove, turning on the heating. After the appearance of bubbles, add lightly salted flour, mix thoroughly until lumps are eliminated. Reduce the heat to minimum and break the eggs into the pan, after which it is necessary to mix the products at a fast pace. The dough should become lighter and softer.
• Transfer the resulting flour mass to a pastry bag, from which you need to form eclairs, squeezing the dough into a baking dish lined with parchment.

Advice! Eclairs should be made wide, since the dough heat treatment won't rise.

• Cook for 35 minutes in the oven at 180 degrees.
• At this time, you should start making cream. To do this, carefully mix the curd mass with sugar (or its substitute), you can also use natural honey. In the event that the filling is too thick, you can add a small amount of milk. To give the curd mixture airiness and smoothness, it is recommended to use a mixer.

• To make the glaze, put the broken chocolate into a heat-resistant dish, add the butter and place the container in the microwave to melt.
• Cool the finished pastries, then cut lengthwise and fill with curd cream.
• Top with chocolate icing.

Advice! If the baking turned out to be damp inside, you should cover it with a piece of foil, reduce the heat to 160 degrees and bake for about ten more minutes.

Read also: Cottage cheese casserole with pumpkin in a slow cooker - 6 recipes

How to make cottage cheese cream for eclairs

In order to make cottage cheese cream for eclairs, you will need:

• 0.3 kg of high-fat cottage cheese (from 9 to 18 percent);
• 0.1 - 0.15 kg of powdered sugar;
• 5 g vanilla;
• 70 g butter.

Manufacturing steps:

• First, we grind the curd mass through a sieve in order to eliminate lumps.
• After that, combine it with softened butter and vanilla.
• Next, beat the listed components with a mixer until a delicate, homogeneous consistency is obtained, which is recommended to be done at minimum speed.
• After the appearance of the desired texture, we fall asleep in small portions of the sifted powdered sugar.
• Again we work with a mixer until the necessary density, smoothness and splendor of the product is formed.

Tip: Before making the filling, you need to take the butter out of the refrigerator and leave it for several hours (at least 5) at room temperature so that it becomes soft. This action is necessary to obtain a delicate, airy structure of the curd cream. Next, add condensed milk, mix again using this technique.

Pour in the sifted icing sugar, beat at low speed.

At the end of preparation for the resulting mixture, lay out the curd mass. In the event that the cottage cheese is too hard, it is recommended to grind it first with a fork or a blender until large lumps are eliminated.

Beat the ingredients until a homogeneous mass is obtained.