I filled the eclairs with vanilla cream made for cream because I wanted not to use commercial pudding, so he put me on the cream, and I bought the eclairs.
I made the cream from six eggs, sugar, vanilla essence and a liter of milk.
First I boiled the milk, then I beat the yolks with the sugar and when the milk boiled, I added the composition of the yolks with the sugar and two cubes of butter, I mixed well with the milk and I stopped the fire.
Then I beat the egg whites with sugar separately until they got the meringue texture and I mixed the egg whites in the milk yolk composite until I got a very fluffy cream that increased a lot in volume.
When the cream was ready, I started to fill the shells with eclairs. That is, I cut each eclair shell in length and filled the bottom of the eclair with cream. It should be left to cool a bit because otherwise you will burn your hands and the shell will soften too much. On each eclair I placed 2-3 pieces of raspberries.
When all the halves of the eclairs were filled with cream and raspberries, I started whipping cream. I used the whipped cream that I beat with the mixer and a sachet of whipping cream.
I placed the whipped cream with a spoon over the cream and raspberries, and on top I placed the top of the eclair. I did this with each eclair separately. When I assembled them all, I put the whole plate with eclairs in the fridge. Meanwhile, the vanilla cream had cooled :)
While the eclairs were still in the fridge, I prepared the chocolate with which I was going to decorate them. I used a large bitter chocolate which I melted on the fire in a kettle together with two cubes of butter and coffee essence. I specify that I did not add sugar to the chocolate.
When the chocolate cream was ready, I took the eclairs out of the fridge and with the speed of light I poured the chocolate on each one. We need to hurry a little with chocolate because it thickens very quickly. If it still happens to you, you can reheat it on the fire.
What I liked about these eclairs is the fact that they combine the vanilla aroma with the fragrant raspberry and the bitter taste of chocolate. More details on www.gatituleojoaca.net.
Mini eclairs with vanilla cream with mascarpone
- Eclaire dough:
- 150 ml of milk
- 150 ml water
- 125 g butter
- 250 g flour
- a pinch of salt
- 8 eggs (small)
- Vanilla cream with mascarpone:
- 3 yolks
- 100 g of sugar
- 3 tablespoons starch
- 450 ml of milk
- 300 g mascarpone
- vanilla and lemon essence
- Chocolate glaze:
- 100 g chocolate (52% cocoa)
Vanilla eclairs with raspberry icing
These eclairs with vanilla cream and raspberry icing look so good that you almost can't eat them.
I'm kidding, you will enjoy them with lust and you will receive many compliments from those with whom you will decide to share them. For the cream inside, you can also try chocolate, matcha or caramel options, depending on your preferences.
Ingredients for vanilla eclairs with raspberry glaze:
For the eclair dough
For vanilla cream
-30g unsalted butter at room temperature
For raspberry icing
-2 tablespoons of fresh raspberry puree, well drained
-fresh raspberries for garnish
Method of preparation:
In a saucepan over low heat, mix the milk, water, butter, salt and sugar until they start to sizzle. Take the fire pot and add the flour, stirring constantly until it is completely incorporated.
Put the pot on the fire again for two minutes, to evaporate any traces of water that did not mix well with the flour. It is important to do this because otherwise the eclairs will not swell properly.
After removing the dough from the heat, wait a few minutes before adding the eggs. If the dough is too hot, the eggs will coagulate and the eclairs will not grow evenly.
When the dough has cooled a bit (1-2 minutes are enough), add lightly beaten eggs (previously kept at room temperature) and mix well until you get a fine paste without lumps.
Prepare the tray, lining it with baking paper, then put the eclair dough in a bag with nozzles and form 8-9 cm dough sticks. Place the tray in the preheated oven at 180 degrees Celsius, and bake for 30-40 minutes, until well browned.
Mix the milk, vanilla seeds and half the amount of sugar in a pan over medium heat until the mixture starts to sizzle. Separately, mix the remaining sugar and cornstarch in a bowl. Add the yolks and mix again until a fine paste is formed.
Take the milk off the heat and gradually add it to the yolk paste, stirring slowly, so as not to cut the cream. Put everything back on low heat, stirring constantly, so that it does not stick. When the cream thickens and perfectly covers the bottom of the spoon, take it off the heat and strain it into a bowl.
Add the butter, stirring slowly, then cover and refrigerate for a few hours (enough to get the consistency of pudding).
Cut the eclairs lengthwise and fill them with vanilla cream. Replace the lids and grease them with raspberry icing (obtained by mixing sugar with raspberry puree).
After the icing has set and hardened, decorate with fresh raspberries or powdered sugar, as you prefer.
Mini-eclairs with vanilla and chocolate
1.Prepare vanilla cream for cakes and refrigerate, covered with cling film, to come in contact with the cream.
2. Combine milk, butter and salt powder in a saucepan. Heat the composition over medium heat until the butter melts.
3. Remove the pan from the heat and add the flour, then stir vigorously. Leave the composition on low heat for another 2-3 minutes, during which time continue to turn the dough with a spatula.
4. Mix the dough for 1-2 minutes at medium speed to cool. Then add the 4 eggs one by one, mixing well after each one.
5. Form the mini-eclairs and bake them at 180 degrees for 30-35 minutes, or until well browned.
6. Fill the mini-eclairs with chilled vanilla cream. Melt the sour cream chocolate in a microwave for 30 seconds, followed by vigorous mixing.
7. Give all the mini-eclairs with the top through the chocolate, then let them cool for at least 30 minutes before serving.
Eclairs with vanilla cream and raspberries
In a saucepan boil water with oil, salt and sugar.
When the water starts to boil, add all the flour and mix with a whisk quickly until the flour is completely incorporated.
Mix well until the dough comes off the walls of the pan.
Let the dough cool well, and after the dough has cooled completely, add eggs one at a time and mix. Add the next egg only after the first egg has been completely incorporated and continue with each egg.
You may only need 5 eggs, depending on their size. After you have added the 5th egg, test the composition as follows: put a little dough in a pos and form an eclair on a plate. If the dough makes a word, do not add the 6th egg.
Preheat the oven and line a tray with baking paper.
We put the composition in a pos and form the eclairs shells directly on the baking paper in the tray.
Put the tray in the oven for 15-20 minutes on medium heat to sea. I recommend you to sit next to the oven and be careful not to burn it if you have a more problematic oven, like mine :)) that does not bake evenly. After this time we put the oven on medium heat (a little to low), and leave for about 10 minutes, and after this time we open the oven door and leave them for another 5-10 minutes.
Take them out of the oven and leave them to cool.
In a bowl, mix the yolks with the sugar until the latter melts. Gradually add the starch and a little milk and mix the composition well.
Add the rest of the milk and put the bowl on low heat. Stir continuously with a whisk until the composition thickens. Turn off the heat and add the vanilla essence, then let the cream cool.
Cut the eclairs in half horizontally and fill them with chilled vanilla cream and raspberries.
On top, decorate them with melted chocolate (I put the chocolate in a bag and dipped it in warm water until it melted, cut the top of the bag and decorated the eclairs) and raspberries.
Mini eclairs with cappuccino icing
Mini eclairs with cappuccino icing, a fine and extremely tasty dessert. These delicious cakes are ideal for parties.
We prepare the mini ecler shells
Boil water, oil and salt in a bowl until it reaches boiling point, add the whole amount of flour, mix with a spatula quickly to ensure the incorporation of the entire amount of flour, until the dough comes off the walls of the bowl.
Withdraw continuing stirring until the temperature drops.
Incorporate eggs (one by one) and mix continuously incorporating, at the same time, a large amount of air. The composition will have a homogeneous consistency.
We pour the dough with the help of a pos with sprit (serrated shape) in the form of small hazelnuts. Baking is done at high temperature (180 gr), then at moderate temperature (120 gr), without opening the oven in the first 10-15 minutes. The skin after baking must be dry, without traces of fat.
The shells are filled with vanilla cream warm, with the help of a pos provided a thin tip.
When the cream has cooled icing mini eclairs and decorate with Chocolate and coconut.
Eclairs with vanilla cream
Boil water, oil and a pinch of salt. When it boils, set it aside and put all the flour and mix well until it is homogeneous. Put the pan back on low heat and stir until it comes off the bottom of the pan.
Let it cool and then add eggs, stirring after each until smooth. With the help of a pos we make sticks in a tray lined with baking paper. Put in the preheated oven for about 30 minutes until the shells are browned,
Cream: Mix eggs with vanilla essence starch and a little milk. We boil the remaining milk. When it starts to boil, add the egg mixture and let it boil until it thickens, stirring constantly. Remove from the heat and add the sugar. When the cream has cooled, add 200 ml of whipped cream.
When the shells have cooled, cut them in half and fill them with vanilla cream and the rest of the whipped cream.
Decorate them with chocolate icing (melt chocolate and butter on a steam bath)
ECLER CAKE WITH VANILLA CREAM & # 8211 KARPATKA CAKE
Eclair cake with vanilla cream & # 8211 Karpatka cake & # 8211 ecler cake on the tray & # 8211 original, traditional recipe from Polish cuisine. It is a very simple recipe, easy to prepare, with choux / ecler top and a fragrant and fragrant cream with vanilla.
Ecler cake with vanilla cream & # 8211 Karpatka cake & # 8211 looks and prepares like a ecler urias and can be made both round and square or rectangular. It's kind of light the tray which you can prepare for the holidays or for the pampering of your loved ones whenever you want something simple and delicious.
The name of this cake refers to the Carpathian Mountains and is inspired by the appearance of the top that metaphorically brings mountains and valleys through the unevenness made intentionally to the dough before baking the top. If the Poles dedicated this cake to the Carpathian mountains, we have another cake: with sheets and caramel or chocolate cream (Carpathian cake) cut into a triangle, and you can read its recipe if click here.
Another simple, triangular-shaped cake is roof cake / cottage cake.
Ecler cake with vanilla cream & # 8211 Karpatka cake & # 8211 was on my recipe list 5 years ago, when I was preparing Polish recipes, but there was always something more urgent to do and here's how late I prepared this cake. Cream can be found in many cakes: cream, tarts, cakes, cream cakes. Vanilla cream recipe & # 8211 patissiere cream & # 8211 you can read it explained step by step if click here.
My boys love vanilla cream eclairs so much eclectic cake & # 8211 Karpatka cake & # 8211 I prepared it especially for them.
The top is scalded, as for choux / eclairs. But, the good part is you don't have to bother to form them with the help of a pos. You don't even need the glaze for Tort Karpatka. If you really want to, you can do it, but it can also be served powdered with powdered sugar or some fruit, although, if I think about it, a little melted chocolate would work better.
If you want to add flavor, you can put raspberries in the cream and in a gourmet version you could try to turn it into a wrong ecler of chocolate by adding cocoa (I would put 30 g of black cocoa powder and take out 30 g of flour) on the counter and use a chocolate cream. Sounds good doesn't it?
I now leave the list of ingredients and how to prepare for eclair cake with vanilla cream & # 8211 Karpatka cake & # 8211 explained step by step:
(cake with a diameter of 20 cm or square shape with a side of 18-20 cm)
For the countertop:
4-5 eggs (210 g & # 8211 scales without shell)
For the cream:
1 vanilla pod or 1 teaspoon vanilla paste
I started preparing the cake with the countertops.
I put butter, milk and water in a small pot.
I left them on the fire until they reached the boiling point, then I added flour and mixed until the composition was homogenous. I left it on the fire until it came off easily from the bottom of the pot.
I turned off the heat and let the dough cool, then gradually incorporated the eggs, adding the next egg only after the first was completely absorbed. I divided the dough in two and put it in the shape of a cake. I made unevenness in the dough with a spoon, then I baked it in the preheated oven at 210 ° C for 20 minutes and another 10 minutes at 180 ° C, without opening the oven door at all during this time. You need to know your oven well. If it burns hard / has high power you can bake at 200 ° C instead of 210 ° C or, if you know it does not bake well and fast, you can let it bake at 180 ° C for an additional 10 minutes. Do not raise the temperature more than 210 ° C. Increase the cooking time without opening the oven door.
While the tops were baking and I prepared the vanilla cream. I put 450 ml of milk with the sugar and the seeds in a vanilla bean to boil. When it started to heat up and the sugar dissolved, I poured it over the yolks previously mixed with the starch, flour and the rest of the milk. I mixed well, then I turned the milk with the eggs on the fire until the composition thickened. I used a mixer so that it does not form lumps and does not stick to the bottom of the pot.
I let the cream cool, and when it was still a little warm I incorporated the butter. I waited for both the cream and the tops to cool completely, then I went on to assemble the ecler cake with vanilla cream.
I put one of the countertops (with the uneven side up) in the shape in which I baked the cake. I put the cream on the countertop, then I arranged the second countertop over the cream, with the denivated side up. I pressed lightly to stick the cream tops very well.
I left the cake in the fridge for 6-8 hours, then I sliced it. I didn't have the patience and I cut it in an hour, because I wanted to offer my family the dessert after lunch. It was the cake I made for my birthday.
A huge, delicious eclipse came out. I think this Karpatka cake is great!
I hope you try the recipe too! You will surely like it!
I also leave here the video recipe for vanilla cream. I invite you to subscribe to my youTube channel.
The greatest joy is to see that the recipes are tried and come out beautiful.