Anyone have a recipe? Most eclair recipes I find call for a cream filling.
I like to "lighten" the pastry cream with unsweetened whipped cream. I find the custard too cloying and using just whipped cream, as some recipes suggest, unsatisfying. Combined, the result is sublime!
Agreed; I like it lightened as well.
I sometimes add crushed praline (done in the food processor); it adds a nice flavour.
I've used this pastry cream recipe in fruit tarts and liked it quite a bit.
I just use a standard pastry cream recipe, like this one from epicurious: http://www.epicurious.com/recipes/foo...
however, I find an all yolk recipe to "eggy" tasting and sub 2 whole eggs and 2 yolks. i also add 1 oz butter at the end and often sub vanilla paste for the whole bean.
Pastry cream is a common filling, and isn't hard to make. It is a stove top egg custard with some cornstarch (and/or flour) to help stabilize it.
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