Curd cream for eclairs and profiteroles

12 servings

10 minutes

Cottage cheese cream for éclairs and profiteroles is a refined dessert element of French cuisine that adds lightness and richness to baked goods. This cream is a harmonious blend of soft cottage cheese, thick cream, and powdered sugar, enriched with the aroma of vanilla. Its origin is linked to the tradition of filling éclairs and profiteroles with delicate creams, creating a contrast between the crispy shell and the soft, melting texture of the filling. The cream has a rich, sweet, and slightly creamy flavor with subtle vanilla notes. It is perfect not only for filling classic French desserts but also for decorating cakes and pastries, adding elegance and sophistication to culinary masterpieces.

Energy value per serving

• Calories: 87.9
• Proteins: 1.5g
• Fats: 5g
• Carbohydrates: 10.7g

Ingredients

• Cream 40%: 150 ml
• Soft cottage cheese: 200 g
• Powdered sugar: 120 g
• Vanilla: to taste

Cooking steps

1. Strain the cottage cheese.

   Required ingredients:

   • Soft cottage cheese: 200 g

2. Mix all ingredients in a blender and whip until smooth.

   Required ingredients:

   • Cream 40%: 150 ml
   • Soft cottage cheese: 200 g
   • Powdered sugar: 120 g
   • Vanilla:  to taste