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Filling for e'clair and cream puff

post #1 of 8
8/1/09 at 3:01pm
Thread Starter 
Please help me making a creamy filling for eclair and cream puffs . It seems to me I could never make them as creamy as those sold in bakery .:bounce::bounce:
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post #2 of 8
8/1/09 at 3:55pm
Well, Isabella, the traditional filling for an eclair is Pastry Cream. You can lighten the texture by folding in some softly whipped cream into the cooled pastry cream. Or, as I often like to do, some whipped creme fraiche. Good Luck
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post #3 of 8
8/1/09 at 9:16pm
Remember this forum is for professional chefs only.....
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post #4 of 8
8/2/09 at 8:13am
@chefpeon, sorry for posting in the professional section, I just want to share this recipe with the (TS) thread starter.

@TS
Here is a recipe I have, hope this helps

Pastry Cream for Eclairs

16 oz milk
2 oz sugar
1.5 oz egg yolks
2 eggs
1.25 oz cornstarch
2 oz sugar
1 oz butter
.25 oz vanilla extract

In a pot add milk, the first 2oz of sugar and place on fire (just scald the milk)
In a bowl, add eggs and yolks then whisk
Add second part of sugar - whisk
sift corn starch and whisk until no lumps
Add some milk from the pot into the bowl and stir
Then transfer what's in the bowl into the pot and place back on stove (lower fire)
Stir until thicken. When thicken, mix faster
Remove from stove and place in a sheet pan with plastic lining. Cover with plastic and place in refrigerator for 30 mins
* you can use whip cream as a filling
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post #5 of 8
8/2/09 at 1:36pm
My favorite pastry cream recipe is in Dorie Greenspan's book Baking From My Home to Yours. It's incredible.

Emily
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post #6 of 8
8/25/09 at 3:00pm
Thread Starter 
Thanks everyone for helping . Epi, I will try your recipe formy coming eclairs .:bounce::bounce:
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post #7 of 8
8/26/09 at 1:18am
I also like whipped cream folded into pastry cream, when it;s cooled down. Or, alternatively, egg whites (a meringue italienne, just use less sugar in the cream).
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post #8 of 8
8/26/09 at 8:41am
You may want to add some gelatin, or agar or mod. food starch to pastry cream as a stabilizer so it does not weep.:chef:
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