The eclair is a pastry dessert filled with cream and covered with glaze. It was created in 1540 by the Italian Panterelli, chef to Caterina de' Medici.
The eclair can have different fillings - vanilla, coffee, whipped egg white cream, "Chiboust" cream, chocolate, Pistachio custard, rum-flavored cream, fruit or chestnut puree.
Below we have prepared several tried and tested and delicious creams that you can use when preparing delicious eclairs.
Basic vanilla cream
Required products:
1 vanilla pod
250 ml milk
75 g sugar
2 egg yolks
1 tbsp. flour
Preparation method: Put the milk in a pot along with the scraped core of the vanilla pod. Add half the sugar and let the mixture boil. Separately, beat the egg yolks with the other half of the sugar, then add the spoonful of flour. Pour a little of the warm milk into the beaten egg yolks and stir vigorously. Pour the mixture into the pot with the milk. Stir until the cream thickens /about 3 minutes/ and pour the cream onto a metal tray rinsed with cold water and cover it with cling film. Leave the finished vanilla cream in the fridge to cool.
Chantilly Cream
Ingredients needed:
1 1/2 cups full fat cream
1/4 cups powdered sugar
2 teaspoons pure vanilla extract
1/4 cups blueberry jam
1 teaspoon powdered sugar
Instructions: In a bowl, mix the cream with powdered sugar and vanilla until thickened. Put it in the refrigerator.
Cut off the top of each eclair and hollow it out slightly. Save the lids. Pour 2 tsp. of the blueberry jam into the base of the hollowed out part of each eclair. Pour the creamy mixture into a piping bag with a star shaped tip and pipe it out into the eclairs, making sure it comes out at least 3 cm above their base. Place the lids and sprinkle them with powdered sugar.
Other variations of eclair cream are obtained by adding the following ingredients to the vanilla cream:
- To make chocolate cream - add 50 g of chocolate to the hot milk before pouring it into the egg mixture;
- To make coffee cream - add 1/2 - 1 tsp. instant coffee to the hot milk;
- To make raspberry cream - add 1/4 cup (60 ml) or to taste crushed raspberries to the finished cream.
Quick eclair cream
Required products:
1 package Oetker pudding - vanilla (optional)
3/4 cup of milk
200 ml of heavy cream (I used cooking + 1-1 1/2 tbsp. sugar)
Preparation method: Beat the pudding with the milk. Beat the cream and add it to the pudding.
You can also serve your eclairs with ice cream. Cut the baked and cooled eclairs in half and fill them with ice cream. Serve immediately so that the ice cream does not melt.
Also check out our recipes for:
- mini eclairs;
Check out how to fill eclairs and how long to bake eclairs.
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