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Filling for Eclairs - no cream

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  • 15-07-2020 12:57pm
    #1
    Hannibal_Smith
    Moderators, Society & Culture Moderators Posts: 6,961 Mod ✭✭✭✭


    I'm giving eclairs a go but I've no cream for a filling. I'm wondering what else I could use? I have custard, chocolate spread and crunchy peanut butter. I also have some ingredients to make a vanilla butter cream.

    Do any of them sound in any way appealing?? :D


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    #2
    Faith
    Moderators, Society & Culture Moderators Posts: 30,655 Mod ✭✭✭✭Faith


    I would think custard would be fine, if it floats your boat. It would probably need to be thick enough to hold its structure though. I think chocolate spread would be too rich because it's so dense - you'd need a lot to fill an eclair! Peanut butter would be the same, I'd reckon, and I don't think a crunchy texture would be ideal.

    When you think about the cream filling, it's whipped so it's light and airy, but it's firm so it holds its shape. You'd need to use something close to that.


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    #3
    Hannibal_Smith
    Moderators, Society & Culture Moderators Posts: 6,961 Mod ✭✭✭✭Hannibal_Smith


    Thanks Faith. I went with the chocolate spread in the end. I didn't know how to thicken the custard and didn't want to go even more rogue at that stage.

    Chocolate spread was way too moreish and dense as you said, but as I didn't have a piping bag, they ended up more dome shaped than I thought. So the fact that they're small and round I can just get away with it.

    I'll try them again properly because they were grand otherwise! :pac:


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    #4
    Stargazer7
    Registered Users Posts: 374 ✭✭Stargazer7


    Just for future reference - custard can also be thickened with some melted chocolate folded in or even, dare I say it, peanut butter. I add some salt and sifted icing sugar if you are of the Reeces cup persuasion.....or are feeding someone who adores peanut butter in all its forms.


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    #5
    Tree
    Moderators, Science, Health & Environment Moderators Posts: 4,686 Mod ✭✭✭✭Tree


    Lemon curd would be great (though I find lemon curd folded in to whipped cream is lighter)


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    #6
    Hannibal_Smith
    Moderators, Society & Culture Moderators Posts: 6,961 Mod ✭✭✭✭Hannibal_Smith


    Lovely tips! I didn't know how to thicken custard at all.

    I'm going to give them another go for sure. The pastry was OK. Though I followed the Odlums one, and I think they're cooking times we're a bit short!


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