There was a wonderful post by David Lebovitz about how éclairs seem to be having their moment in Paris. Some of the combinations sounded terrific, and I was wondering how to make some of the versions he describes. Salted caramel, lemon, and raspberry/passionfruit sounded particularly wonderful to me. So what do you think? Would you somehow use a pastry cream and flavor it? Or is it more of an icing thing? I'm hoping pastry cream since I'm not sure I'd want to take a big bite of icing.
Any thoughts? Here's the link to the post:
I like making interesting pastry cream flavors. The popcorn and halvah creams have been my favorites lately. Pair them with complimentary glazes, if you like. I added ancho and cayenne to a simple chocolate fondant glaze to top a dulce de leche pastry cream filling. But men seemed to like the bourbon cream filling with a maple-pecan glaze. Can't imagine why...
When I do a croquembouche for New Years, I usually use at least 4 different pastry cream flavors to mix things up.
Let your imagination run wild. If it sounds good to you, it will probably taste good, too.
Long time lurker here, don't post much, but gain lots of valuable info along the way and love following the discussions. On that note, I recently made a Chocolate Passionfruit profiterole, from this blog, http://www.citrusandcandy.com/2013/02... . They would make wonderful eclairs. The pastry cream is to die for! Even my three girls (11, 14 and 17) could not get enough of it.
This sounds great, especially the savory versions. If I were going to flavor a sweet filling but use the pastry cream base, I'd probably flavor the whipped cream and make a diplomat cream. for a heavier filling or just use the whipped cream for something light. But, I think the variations are endless. Mascarpone whipped cream, ricotta, whipped chocolate ganache, nutella mousse, lemon curd mousse,... I wish this tread would take over the cupcake trend.