Eclairs and profiteroles with custard, whipped cream and Philadelphia cheese

[Cover the baking sheet with baking paper.]

Eclairs and profiteroles with custard, whipped cream and Philadelphia cheese

Category: Confectionery

Ingredients
Water	250 ml
Eggs	5 pieces
Butter	100 g
Flour	300 g
Salt	1/2 tsp
Sugar	1 tbsp. l.

Cooking method

• Boil 250 ml of water, add oil, salt, sugar, bring to a boil.
• Remove from heat, add flour, mix thoroughly so that there are no lumps, the dough will be very tender and soft like plasticine. Let it cool down .. as the dough is very hot.
• Next, beat the eggs and add them in small portions to the dough, stirring constantly. in the end, the result should be a dough of the following consistency:
• if you take it with a spoon, it will slowly slide ... the dough is like liquid ice cream.
• 
• Next is the most important thing !!! Preheat the oven very well, turn it on at 220 degrees and wait for the oven to heat up!
• Cover the baking sheet with baking paper.
• 
• With a spoon or using a pastry syringe, lay out the dough in the form of tubes 10-11 cm long or in the form of circles if you are making profiteroles.
• 
• The oven is warmed up and set to bake our profiteroles for 20 minutes. During this time, they should rise well and triple in volume.
• Then we reduce the temperature to 180 and bake for another 10 minutes
• All our profiteroles are ready, we take them out, put them on the wire rack, and let them cool!
• so beautiful and rosy!
• 
• Next, the most delicious, we make the filling for the profiteroles ..
• Or custard, or whipped cream with Philadelphia cheese, choose ... or, like me, make two at once.
• I think everyone knows the recipe for custard .. if not, then here it is:
• 5 yolks,
• 1 liter of milk
• 2 tablespoons flour
• 1 tsp starch,
• 100 g of sugar
• vanilla,
• a pinch of salt.
• Heat the milk to 70 degrees, beat the yolks with sugar until white in a bowl, add salt, mix, add flour and starch, mix, and then pour half of the hot milk into the egg mixture, mix thoroughly and pour into a saucepan with the remaining milk .. heat mix but do not boil! Before our eyes, the mixture begins to brew, mix so that it does not burn from below, well, that's all the custard is ready!
• And here is the second filling:
• 1 packet of cream 33% - I always use Parmalat cream
• 1 pack of Philadelphia curd cheese
• Sugar powder -100 g
• Whip the cream, about 5 minutes, (if with a mixer) you should get a very fluffy and white mass, then add powdered sugar, mix, and add Philadelphia cheese and mix everything well. due to the fact that the cheese is a little salty and the cream with powdered sugar is sweet ... a divine flavor combination is obtained.
• We put on the thinnest filling on the confectionery syringe, and piercing our profiteroles (eclairs) from the bottom or from the side and stuff them with cream.
• All our delicacy is ready!
• I even had to empty the shelf in the refrigerator ...))
• 
• and this is in the context:
• 
• from left to right - custard, empty, whipped cream with cheese.
• little breakfast bowl ...
• 

Note

PROFITROLI - small choux pastry products in the form of balls with various fillings.

Excellent breakfast! Thanks for the recipe. It's been a long time since I made such a cake.

Well, how can you seduce people at night with such delicious beauty? How to sleep now?
Very nice and probably delicious! I took it to the bookmarks, the other day, wait with a report! Thank you, very nicely decorated! And photo!!!

Super recipe, bookmarked. The cakes are very beautiful

super!

Unearthly beauty! Custard cakes - the most favorite Brought to bookmarks.

[Andrei]

Andrei, thanks for such a detailed recipe!
Only I have questions. Not much cream for such a portion of the dough? A pack of cream is 1 liter? How much is 1 pack of cheese? And we don't add butter to the custard?

[irza]

irza - It's my pleasure! I answer, cream 500 ml. A pack of cheese is 250 g, which is very normal, but when did we start making custard with butter? then it would no longer be custard but oil))

What a delicious beauty ... Thanks for the recipe and detailed description
Well, very temptingly written ...
She took a hamster into the bins ...

[Andrey5757]

Andrey5757 , thanks for reminding me about such a recipe! I would call them "Seize the Moment"

That's how they came out for me!

- it's with icing sugar, just empty.


and these with cream - butter + condensed milk and chocolate.

By the way, a small digression - I make profiteroles on the advice Pluss with vegetable oil in the same amount as the recipe and butter.

but in the store, eclairs are often with curd filling ... these are my favorites ... maybe someone knows how the curd filling is made (not too sweet and so ... well ... maybe fresh ... or refreshing ... )

but in the store, eclairs are often with curd filling ... these are my favorites ... maybe someone knows how the curd filling is made (not too sweet and so ... well ... maybe fresh ... or refreshing ... )

Take a look at this link
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=73045.0

Thank you Summer resident, I'm sure it's delicious, but in stores inside this cottage cheese has a completely curd and not creamy consistency ... maybe there is some kind of GOST ...

I also have a question consultation. Just yesterday I made custards. Condensed milk cream + sl. oil.
How to make it right to keep the eclair itself dry after filling?
It's also very tasty to rub the TV into the dough. cheese and cheese turns out ... very tasty. If they are small, then rush like seeds under the broth. Larger pate, salted curd ... with beer ...

Brought a big thank you to the author of the recipe! I really liked the dough!

Tell me, please, my eclairs did not rise, I did everything strictly according to the recipe, the dough turned out, but in the oven there is trouble, burn pancakes

Question to the author. You have such a beautiful drawing left on the custard (which tubes), such characteristic deep stripes ... They never persist for me, but I want just such ... Can you show me the nozzle closer? I see that there is an asterisk, but its size and the number of teeth would ...

[Andrei]

Question to the author. You have such a beautiful drawing left on the custard (which tubes), such characteristic deep stripes ... They never persist for me, but I want just such ... Can you show me the nozzle closer? I see that there is an asterisk, but its size and the number of teeth would ...

Oles, bye Andrei not in touch, I'll try to assume that a closed star was used. Unlike an open one, the furrows with it are more prominent

Wow! will have to close open

Wow! will have to close open

If the nozzles were bought as a set, then a closed star should be, it is included in the standard set

Do you accidentally mix up grams and ml in the recipe for flour? In a similar recipe, for the same amount of water, they take a glass of flour ... My dough turned out to have such a consistency that you can pinch off with your hands and form profiteroles ... here I bake what will turn out I don't know

Tell me, please, my eclairs did not rise, I did everything strictly according to the recipe, the dough turned out, but in the oven there is trouble, burn pancakes

This happens when the oven is not preheated enough. And the first 15 minutes. it cannot be opened.

Do you accidentally mix grams and ml in the recipe for flour? In a similar recipe, for the same amount of water, they take a glass of flour ... My dough turned out to have such a consistency that you can pinch off with your hands and form profiteroles ... here I bake what will turn out I don't know

I also make dough from a glass of flour and a glass of water and 100 gr. oils. But I always regulate the consistency of the dough by the number of eggs, because eggs vary in weight. The dough shouldn't be so steep.

And I also kneaded the second batch, according to the Stern recipe, there was a glass of flour, the eclairs turned out to be airy, soft, what you need.And with 300 grams, they, of course, also rose, but not like that, the hollow part was much smaller and they turned out to be more rigid, although later they got a little smeared from the filling. I had large eggs, so 300 grams of flour is clearly too much

And I also kneaded the second batch, according to the Stern recipe, there was a glass of flour, the eclairs turned out to be airy, soft, what you need. And with 300 grams, they, of course, also rose, but not like that, the hollow part was much smaller and they turned out to be more rigid, although later they got a little smeared from the filling. I had large eggs, so 300 grams of flour is clearly too much

I don't know the recipe from Stеrn, I've been baking eclairs for more than 40 years according to the recipe I mentioned above, and I don't cool anything, I took off the saucepan with choux pastry and drive in one egg at a time, always airy, I recently baked eclairs according to Chadeika's recipe , there flour 200 gr, water 250, rose well, but they seem to say "drier" or something, in any case, my husband said that this is not at all the cake to which he is used to.

[Ninul]

I don't know the recipe from Stеrn

Ninul, here he is ...

Inna, thank you dear, in principle, I have the same, only I put 5 eggs.

I do not have 40 years of experience in making choux pastry, so I needed a recipe according to which the components could be measured and the result obtained. Andrey's recipe was the first to come across, besides the pictures are so beautiful, almost a master class, and after kneading the dough I realized that something was wrong, the dough was cool, looked at other recipes, and there was almost half the flour, I experimented with another recipe, got what I received and decided to write, suddenly someone will use the recipe and my experience will come in handy.

and there is almost half the flour

- where did you see this so that 150 grams of flour was added to the custard eclair dough for 250 grams of water?))) I have an accurate recipe .. and it turns out a very soft and tender dough with the addition of eggs later of course)))

well, all the recipes are different, read, for example, recipes on the internet and put them .. the dough turns out to be so liquid ... and if 2 times less flour .. it will generally be like water)))

Everyone chooses their "own" recipe I made two recipes almost simultaneously on the same day, there was no dough in any dough like water, I described my observations above, it happened to me

well, that's great)) everyone finds what he needs and to his taste) and you can't spoil the custard dough with flour)

Andrey5757, thanks for the recipe, the eclairs turned out to be excellent, at first I was also scared that there was a lot of flour, but then everything turned out better than ever) very lush and tasty

I want these !!!!!!!!!!! And what cream? Last time I did it with custard. For some reason my cream did not like it - the verdict is "like a batter." And we don't sell any fixers (or maybe I don't know) ...

I made it according to your recipe, but the dough turned out to be liquid, I planted it through the nozzle, and it completely blurred and turned out to be just round buns, but the custard cream did not work at all, did not want to thicken until I added 1.5 tablespoons of starch.

I have whipped cream cream + boiled condensed milk. the dough is thick, so yesterday I did not strain it through a bag, but just rolled the balls with wet hands and everything turned out ok!

I made it according to your recipe, but the dough turned out to be liquid, I planted it through the nozzle, and it completely blurred and turned out to be just round buns, but the custard cream did not work at all, did not want to thicken until I added 1.5 tablespoons of starch.

and I have the same story! : girl_sad: can I hold the dough before putting it in the refrigerator? How did Oksyusha have .. could such a "dense" dough be obtained? maybe I didn't need to beat all four eggs (I only had four, maybe because of this?) namely to add one thing at a time? : this: otherwise I was pouring some beaten eggs ..

And we really love eclairs with such a cream: butter and boiled condensed milk. Such yummy !!! Only on condition that I cook condensed milk myself, in the store it is not sold so tasty ...

maybe I didn't need to beat all four eggs (I only had four, maybe because of this?) namely, add one thing at a time? : this: otherwise I was pouring some beaten eggs ..

Eggs are added one at a time. After all, they are all different in size. If large, then 1 less is enough than prescription. Adding eggs one at a time, look at the consistency of the dough so that there is a clear relief when squeezing from the nozzle.
The author even shows the dough in the container that it has a clear relief.

And we really love eclairs with such a cream: butter and boiled condensed milk. Such yummy !!! Only on condition that I cook condensed milk myself, in the store it is not sold so tasty ...

You confused the topic a little. Discusses the recipe for custard, whipped cream, and Philadelphia cheese here. And what kind of eclairs you like ... you don't need to write here.

Here are my presets:


'this is already in the air ... for profiteroles with fish ...

and this is my inspector .. looking ... fish, put more fish !!!!!



The topmost ones are for the Ladies fingers cake.

Well, excuse me Girls, but I have a question about eclairs with whipped cream ... My eldest daughter loves just such. How can you make this whipped cream at home? I read on the box - vegetable cream ... And where can you buy it? Or maybe someone can tell you how you can do these yourself?

[Alinka]

I read on the box - vegetable cream ... And where can you buy it? Or maybe someone can tell you how you can do these yourself?

Alinka, vegetable cream is such a g ... Better not to buy them and poison the child.
The cream of animal origin is sold in the store. You need to buy more fat. For example 35%.
The best separator on the market.

Here is the composition of the vegetable cream:
"Vegetable cream is made from vegetable oil (coconut, palm, soybean, cottonseed or otherwise). Further, the composition includes sugars, that is, a combination of corn syrup, maltodextrin (this is an intermediate product of the enzymatic breakdown of starch). It is added to the product to improve the consistency, as well as to improve the taste (maltodextrin has a sweetish taste). In addition, vegetable cream contains various preservatives, colorants, thickeners and stabilizers."

Now think about whether to buy them.

Py. sy. Also indicate in your profile which city you are from. So it will be more convenient to communicate.

Something I didn’t work out here wrote that 350 grams of flour is too much, so I didn’t have a turnover, the dough turned out to be liquid (4 eggs would be enough) and they do not hold their shape, just balls and cracked when they rose, tomorrow frame one take two

My dough is also very thick. How did those who got it normal measure flour? Weighing or measuring glass?

Good evening. It's good that I decided to make some cakes - it didn't work out (Taak wanted to surprise herself in the future) with homemade cakes
not destiny. Girls who have a positive experience with this recipe? Share, the dough turned out to be liquid. The cream is also not very good. successful Diligently measured everything and weighed deviations in practice. did not have.

Thank you! it turned out the first time, I did everything strictly according to the recipe;)

I also got a little watery, weighed the flour, maybe the eggs are large ... I haven't baked it yet, but they don't hold their shape. Now I'm baking, and I'll try to knead a portion)))

When the flour is added to boiling water, you need to heat it over the fire for a few more minutes, constantly stirring, so that it brews, there will be a slight trace at the bottom of the saucepan - then it’s ready and the eggs must be added one at a time, kneading each time. Yes, don't cool the dough itself too much, just a couple of minutes before adding the eggs

I will share my experience.It was lazy for me to turn on the oven, baked profiteroles in a waffle-sandwich maker. Those that came out as thick waffles were spread with custard, or as an appetizer, with liver pate, cheese salad / cheese-garlic-mayonnaise /. And those that were baked in sandwich panels perfectly cut from the short side and stuffed with cream from the inside.
Well, they just went into the broth well, too, without fillings.
The whole portion of the dough was baked very quickly in the waffle iron.

That's what I did)

the only thing that seemed strange to me was that the eggs should be beaten and poured in. usually you just drive in and knead the dough. but that's okay.
the thing is, if I baked pies for 20 minutes at 220 degrees, there would be no beauty in the photo at all - there would be coals.
as a result - 15 minutes at 220, and another 10 minutes with the oven off at all
I don't know what the matter is, but the fact remains.
in general, thanks for the recipe