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Eclair custard filling

l
lulou23 Nov 17, 2010 06:56 PM

Anyone have a recipe? Most eclair recipes I find call for a cream filling.

  1. paulj Nov 17, 2010 07:10 PM

    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.

    1. sarahjay Nov 17, 2010 07:15 PM

      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.

      1. JoanN Nov 17, 2010 07:18 PM

        I've used this pastry cream recipe in fruit tarts and liked it quite a bit.

        http://www.examiner.com/baking-in-los...

        1. m
          mothrpoet Nov 17, 2010 07:40 PM

          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!

          1 Reply
          1. re: mothrpoet
            souschef Nov 18, 2010 01:31 AM

            Agreed; I like it lightened as well.

            I sometimes add crushed praline (done in the food processor); it adds a nice flavour.

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