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.

For the filling, melt the chocolate in a bowl over a pan of simmering water. Do not let the bottom of the bowl touch the water or the chocolate will burn. Pour the melted chocolate into the pastry ...

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.

I always found it hard to walk past that perfect chocolate eclair. This filling of chocolate pastry cream makes them all the more appealing and indulgent. I like to cut the eclairs open so they ...

For the filling, whip the cream with the sugar and ... of one side of each éclair and pipe in the whipped cream. Melt the chocolate over a double boiler or a bowl suspended over a pan of ...