Eclairs (fillings). The Best Eclair Filling Recipes on Yummly Lemon Eclair Filling, Puffy Omelet With Canadian Bacon Filling, Heart-shaped Chocolate Eclairs With Berry Glaze. Watch how easy it is to make, fill and decorate eclairs.

With a small plain pastry tip, pipe filling into one of the holes. Stop piping when pastry cream starts to come out of the. Ideally, you'd do this with eclairs anyway, so you get the contrast between crisp shell and creamy filling. You can have Eclairs (fillings) using 21 ingredients and 9 steps. Here is how you cook it.

Ingredients of Eclairs (fillings)

Prepare of Orange and mascarpone.
Prepare 125 g of mascarpone.
It's 1 of oranges.
It's 10 g of white sugar.
Prepare of Pomegranate and dark chocolate.
Prepare 50 g of fresh pomegranate seeds.
It's of Pomegranate molasses.
It's 1/2 tsp of cornstarch.
It's 140 ml of double cream.
Prepare 30 g of sugar.
It's of Spiced coffee and milk chocolate.
Prepare 2 tsp of instant coffee.
It's 1/4 tsp of Cardamom powder.
Prepare 1/4 tsp of cinnamon powder.
It's 20 g of white sugar.
Prepare 140 ml of double cream.
You need of Chocolate toppings.
It's 50 g of good quality dark chocolate.
You need 50 g of good quality milk chocolate.
Prepare 50 g of white chocolate.
It's 5 g of Chopped pistachios.

However, if you need them to sit for a while, creme patissiere is a better option. An éclair is an oblong pastry made with choux dough filled with a cream and topped with chocolate icing. The dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Get pipe, fill and decorate eclairs and how to make pate a choux & cream puffs.

Eclairs (fillings) step by step

Orange and mascarpone filling - put the mascarpone in a bowl, add the juice and rind of 1 orange and mix the mixture with a fork well. Add the sugar to the mix and incorporate well. Add more if you like it sweeter..
Melt the white chocolate in the microwave. This will be used for the topping. Grate some orange rind as a garnish and keep it in a bowl..
Pipe the mascarpone mixture into the choux pastry. Please see my recipe for choux pastry on my cookpad. Once the mixture is filled in the choux, take a teaspoon of the melted white chocolate and cover the top of the eclair. While it is still melted, sprinkle some orange rind on top as a decoration. This eclair is now done!.
Pomegranate and dark chocolate filling - firstly make a pomegranate coulis. Take the fresh pomegranate seeds and 10 grams of sugar and bring to a boil in a pan. As the pomegranate starts to release some liquid, add in the cornstarch and keep stirring. When this coulis is ready, strain the seeds out and keep the liquid in a bowl and let it cool down. I put it in a bowl of cold water to cool it down faster..
With an electric whisk, whisk the double cream, remaining sugar, pomegranate coulis and 1 or 2 teaspoons of pomegranate molasses (depending on how tart you like it) until it forms soft peaks. Add more sugar if you like it sweeter too. The pomegranate filling is now ready..
In a separate bowl, melt the dark chocolate for topping and keep some fresh pomegranate seeds in a bowl for the garnish. Pipe the pomegranate cream into the empty eclairs and then cover the top of the eclairs with dark chocolate and while it is still runny, add a few fresh pomegranate seeds to garnish..
Spiced coffee filling - make a thick coffee paste by adding a little bit of water to the instant coffee. Add the cardamom and cinnamon to the paste. Let this paste cool down..
With an electric whisk, whisk the double cream, sugar and coffee mixture together until it forms soft peaks. Add more sugar if you prefer it sweeter..
In a separate bowl, melt some milk chocolate. Pipe the mixture into the empty eclairs and cover the tops of the eclairs with the milk chocolate. While it is still runny, sprinkle some chopped pistachios as a garnish..

If your filling is a custard filling, like the traditional vanilla custard in chocolate eclairs, then you'll If you fill eclairs from the ends, when you bite into the eclair, the filling oozes out the other end. I love eclairs, instant pudding filling and all, so I was extremely happy The filling is for Ambrosia Eclairs. You take one teaspoon of shredded orange peel, one-half cup of orange juice, and one. Get to grips with choux pastry to make the ultimate teatime treat: delicious chocolate éclairs. Equipment and preparation: you will need a piping bag fitted with the small, plain nozzle.