Protein custard for eclairs in a step-by-step 🍰 recipe with photo

Kitchen appliances and utensils: stove, mixer, kitchen scale, bowl, measuring cup, stewpan, teaspoon and tablespoon.

Ingredients

Product	amount
egg white	2 pcs.
sugar	120 g
vanilla sugar	3 tsp
lemon juice	1 tsp
water	40 ml

Step cooking

To start, cook the sugar syrup. To do this, pour 120 g of sugar into a stewpan and pour 40 ml of water in it. Put the stewpan on the stove, mix the syrup and bring to a boil over high heat. When the syrup boils, cook it for about 5 minutes over medium heat.
You can check the syrup for readiness by placing a small amount of it in cold water. If soft caramel forms, then the syrup is ready. Also, if a light caramel string reaches for a spoon, then the syrup is boiled. Do not digest the syrup until brownish, otherwise it will be bitter and spoil your entire cream.
From two eggs, separate the whites from the yolks in a bowl. You will not need yolks. Squirrels place in a bowl of the mixer and add to them 3 tsp. vanilla sugar and a teaspoon of lemon juice.
At a low speed, beat all the ingredients with a mixer for 2 minutes, and then beat the mass at the highest speed of the mixer. As a result, you get a thick mass.
At full power of the mixer, beat the protein mass and slowly, with a thin stream, pour the syrup into the mixer bowl. Due to the hot syrup, the proteins will increase in volume, while whipping the mass for about 5 minutes, until it cools down.
The finished custard is very thick and stable, slightly cast with mother-of-pearl.

Protein custard can be used to prepare eclairs and profiteroles, lubricate various pancakes and pancakes. It turns out very well to decorate cakes with protein cream, forming different shapes from it, flowers and adding food colors, because it is very easy to work with such a cream. Or maybe you just want to eat it as a dessert. As your soul desires, dispose of this delicious treat.

Video recipe

How to cook sugar syrup and check it for readiness, as well as prepare a delicate protein cream, you can look in more detail at the video.

Cooked according to this simple recipe, a custard protein cream will be the perfect filling for your eclairs or other goodies, and also thanks to your pastry imagination you can beautifully decorate any cake with it. Such a cream is always a good filling for desserts. Share your feedback in the comments if you liked such a quick way to make protein cream. Tell us how you usually cook custard for sweet pastries.

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Enjoy reading!