A classic crème pâtissière (vanilla pastry cream filling) is a creamy custard that is the perfect filling for cakes, eclairs ... pastry cream filling into a chocolate version.

Eclairs are French pastries that became popular around the 19th century. Back then, they were traditionally filled with either chocolate or coffee custard, and then sprinkled with fondant sugar.

5.Meanwhile, make the custard ... so the chocolate does not burn. Stir in the other 1 Tbsp. of coconut oil and 1 Tbsp of coconut cream. Allow to cool before spreading over eclairs.

Allow the chocolate to melt, then stir until smooth. Warm over a pot of boiling water when ready for use. 4. Pipe in the filling. Fit a pastry bag with a plain nozzle and fill with cooled custard.

Air-fried, these chocolate eclairs are a must-try for anyone ... With a golden and flaky exterior, generously filled with creamy vanilla custard, and drizzled with luscious chocolate ganache ...

FARGO — Several years ago, I discovered this No Bake Chocolate Éclair Cake when ... of graham crackers topped with the creamy custard filling. You can vary the flavor of the pudding you use ...

8) Using a piping tip for filling eclairs, pipe the filling into the the eclairs and dip in melted chocolate coating the top of the eclairs. 9) Let the chocolate set, serve and enjoy.

These dreamy eclairs are dipped in dark chocolate ganache and filled with chocolate custard, creating several luxurious textures to enjoy. A creme fraiche topping creates a lovely balance for this ...

His eclairs are filled not with cream but with an exotic custard mixture, in the French style. The chocolate-iced, cream-filled version is an English variation. But the choux pastry is common to ...

Though they weren’t exactly chocolate as I had requested (more a vanilla flavour ... The choux was dry, the coffee icing over-sweet and the custard-cream filling neither suitably custardy or creamy.