Cream for eclectic protein: recipes, cooking features and reviews

Probably, each of us at least once, but I tried this magnificent French dessert. And it does not matter whether he was bought or baked at home - he fell in love with his taste from the first second. This is an incredibly tender cake from France, which forever conquered the hearts of sweets around the world - the eclair.

Despite the small size, the dessert is very tasty and delicate. Traditionally it is stuffed with custard, but the confectionery does not stand still and came up with a lot of variations. Let's talk about one of them today, but first we'll plunge into the brief history of the appearance of dessert.

Architectural cooking

The word eclair in French means "lightning". Perhaps the origin of the name was the presence of a minimum number of ingredients and rapid cooking.

Invented a dessert Marie-Antoine Carem around the end of the 18th century. By the way, "the cook of kings and the king of cooks" was not only a confectioner, but also an architect at the time.

In the 19th century, the eclair was more widely spread, and in 1884 its recipe was first recorded in a cookbook.

Now find a dessert is not difficult, because it can be bought at any confectionery store or baked independently at home. And how to do it, now tell.

Common Errors

Before proceeding to the recipe for eclairs with protein cream, let us consider the causes of problems during cooking at home:

1. If the mixture acquires a dark brown hue, the mass is unsuitable for use, since the syrup has been digested.
2. During whipping at the bottom of the dish with the protein mixture, pieces of caramel are formed, which does not dissolve - the syrup poured in very quickly.
3. If the cream became liquid after the syrup and the proteins were combined, then the first component was not tested. It's about poor syrup cooking.
4. The cream turned out sugary-sweet, bitter, liquid, etc. - non-observance of the proportions indicated in the recipe.
5. The process of whipping the proteins should not be interrupted for a minute. Otherwise, the cream will not be usable.

And last: the shelf life of the finished product in the refrigerator should not exceed 36 hours.

Classic way of cooking

To make the protein cream for eclairs a more gentle consistency, the eggs should be the freshest. Dishes, where the ingredients will be beaten, - dry, without fat and clean, and proteins - chilled.

The entire cooking process is divided into several stages:

1. Cooking syrup. Pour into a deep sauté pan 100 ml of water, pour 200 g of sugar and put on medium heat, bring to a boil. As a result, the sweet mass should have a thick consistency and a beautiful caramel shade.
2. Whipping of proteins. Before the process is better to add a small pinch of salt. So, you need to start slowly, after a minute increase the speed to an average, after two - switch to a high. As soon as you notice the formation of peaks, check the readiness. Collect a little mass in a spoon and turn it over. If the squirrels do not fall out, everything is ready.
3. Continuing the whipping, pour the hot syrup as thinly as possible into the trickle and continue the process until the mass is completely cool.

As a result, the protein cream for eclairs will turn out to be airy and gentle. Before use, store the mass in the refrigerator on the uppermost shelf.

Simple step-by-step recipe eclairs with protein cream for beginners housewives

This method, judging by the reviews on the culinary forums, has been tested by many landladies, and, according to the comments, a clear observance of the instruction will lead to an excellent air result.

The first thing you need to start is to install a water bath. You will need 2 saucepans of different sizes. Large - for water, small - for proteins. Particular attention should be given to the second container, since the result largely depends on it. A small saucepan should be low-fat, dry and clean.

Next, in the prepared dishes, pour out the proteins of four eggs, immediately pour a glass of sugar, a pinch of citric acid and vanilla powder. Whisk the ingredients for one minute, then place a small pot of protein in the water bath and continue whisking continuously for another quarter of an hour. After the container with a cream to remove and, without stopping the process, to achieve complete cooling. Put it in the refrigerator.

Important! If you cool the finished mass naturally, and not by whipping, the cream will settle.

Further, according to the recipe of eclairs with protein cream, you should proceed to the next stage - cooking the custard:

1. First, preheat the oven to 200 ^° C.
2. In a deep saucepan pour 250 ml of water and 0.5 liters of milk. Put 250 g of oil, pour two pinches of salt and put the container on the stove. As soon as the liquid starts to boil and the oil melts, pour in 275 g of sifted flour. Intensively mixing with a wooden spatula, brew the mass without lumps. Turn off the fire and let the test "rest" for a few minutes.
3. Put the mass in the mixer, turn on the whipping mode and, driving one in ten eggs, try to achieve a smooth consistency.
4. Ready-made dough should be put using a confectionery bag on a baking tray in the form of the same strips (approximately 5-7 cm in length and 2-3 in width).
5. Bake eclairs should be 20 minutes and in no case during this time do not open the oven.
6. Chop the cooled cakes along, using the same confectioner's bag, fill with the necessary amount of cream and cover with a second half.

If desired, before serving, cakes can be sprinkled with powder.

Custard on proteins

This recipe has many variations of cooking (one of them was presented above), but described below is tested by many housewives and recommended to beginners.

The order of preparation of a custard for eclairs:

1. Mix with 4 egg whites 50 ml of lemon juice.
2. Beat the ingredient until firm peaks.
3. The previous process will take at least 15 minutes, so at this time, prepare the syrup. Pour a glass of water into the saucepan and pour 100 g of sugar. Bring to a boil and cook the syrup until a "soft ball" test.
4. With a thin trickle, pour the syrup into the whipping proteins and continue the process until the cream cools.

The protein cream for eclairs, prepared according to this recipe, is one of the most stable. Therefore, it can be stored in the refrigerator for up to two days. Although it is desirable to use immediately.

Protein cream with gelatin

If you strictly follow the instructions and use the specified amount of ingredients, the resulting protein cream for eclairs will be perfectly shaped, and to taste like bird's milk.

Technology of preparation:

1. Soak for 1.5 hours in chilled boiled water (9 tablespoons) gelatin (2 tablespoons).
2. Once the ingredient has swelled, dissolve it in a water bath. The mass should reach the boil, but in no case do not boil.
3. While the process of heating gelatin continues, proceed to proteins (5 pieces). First they need to be mixed with a teaspoon of citric acid and start to beat, as you gradually pour 1.5 cups of sugar.
4. At the last stage, in a thin trickle, whisking continues, pour melted and hot gelatin.

Important! Do not interrupt the process until the protein mass has completely cooled.

How many calories in the eclair with protein cream

It is impossible to abuse a small French dessert. Dietitians note that due to high nutritional value, 4-5 pieces of cakes eaten cover the daily norm of the diet.

If you do not sit on the strictest diets and are unfamiliar with such a problem as overweight, then you can afford to eat this dessert. And all the others who carefully monitor their weight, we inform you that the calorific value of an eclair with protein cream is about 330 units per 100 g of cake.

Knowing this information, you can initially determine the amount consumed. However, in any case, no matter how high-calorie the eclair is, this dessert is incredibly delicious.

And finally ...

An important point in the preparation of any dessert is its serving. What the confectioners will not come up with to make the appearance of the eclair even more attractive: sprinkle with sugar icing, dipped in multi-colored jelly, sprinkled with jam, coconut chips, poured with chocolate, than add delicacy not only sweets, but also extra calories.

In general, experiment, create and remember that you can not go into the kitchen with a bad mood!