Traditionally, what should a chocolate eclair be filled with?

Question

I see them filled with cream, chocolate cream and custard.

If you have a source for your information please link to it. Thanks.

Answer 1

Almond Filling - Mandelcreme
2 tablespoons soft butter
¼ cup sugar
1 egg yolk
1½ tablespoons rum
½ cup almonds -- ground
Work butter to a cream. Add sugar slowly and beat until fluffy. Add the egg yolk and beat well. Blend in the rum and fold in the ground almonds.

Will make about ½ cup.


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Apricot Glaze - Abrikosglasur
1 cup apricot jam
Place jam in a small, heavy saucepan and bring it to a boil. Cook slowly 10 minutes, or until thick. Press through a sieve and spread while hot in a very thin film over breads, pastries and cakes.
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Butter Cream Filling - SmørcrХme
½ cup soft butter
1 cup powdered sugar
1 teaspoon sherry
1 teaspoon coffee
Almonds -- chopped
Cream butter. Beat in powdered sugar until smooth. Beat in the wine and coffee.

Use as a filling and/or frosting for any layer cake. Sprinkle chopped almonds on top, and spread around the sides of the frosted cake.


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Chocolate Filling - Chokoladecreme
2 cups milk
3 tablespoons flour
2 tablespoons cornstarch
1 cup sugar
1 pinch salt
3 ounces unsweetened chocolate
2 eggs -- beaten
1 teaspoon vanilla
Scald the milk. Mix flour, cornstarch, sugar and salt well and stir very slowly into scalded milk. Cook until thick.

Melt chocolate in top of double boiler over hot water and add to cooked mixture. Add eggs. Boil 2 minutes. Stir in vanilla. If you wish a glossy filling, stir in 2 tablespoons butter after the filling has been removed from the heat.


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Coconut-Raisin Frosting - Forskellige Frugtcremer
3 egg yolks
2/3 cup sugar
½ cup soft butter
½ cup raisins
½ cup shredded coconut meat
½ cup almonds -- chopped
Combine the egg yolks and sugar. Beat until thick and lemon-colored. Add the soft butter and white raisins. Bring to aboil and cook over medium, stirring, until thick, 5 to 7 minutes. Add the coconut and the almonds. Spread over cake or cookies.
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Cream Frosting - Flødeglasur
¾ cup whipping cream
3 tablespoons sugar
½ teaspoon vanilla
¼ teaspoon cinnamon
Whip the cream until very stiff. Fold in the sugar, vanilla and cinnamon.

You may vary this recipe by folding in a blend of very thick applesauce and 1 teaspoon lemon juice.


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Date Filling - Dadelcreme
½ cup sugar
1 pound dates -- pitted & ground
1 cup water
½ teaspoon lemon rind -- grated
½ cup almonds -- chopped
Mix all ingredients and cook over low heat about 5 minutes, stirring to prevent sticking or scorching. If filling becomes too thick wihle cooking, add a little more water.
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Egg-White Cream Frosting - Æggehvideglasur
2 egg whites
1 pinch salt
1½ cups light corn syrup
Place all ingredients in the top of a double boiler over hot water. Cook 7 to 8 minutes, beating constantly, until the mixture stands in peaks.

If the frosting separates in the bottom of the pan, beat with a fork until it is well integrated again.


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Fruit Frosting with Chocolate - Chokoladeglasur
1 cup raisins
1 cup dates -- pitted & chopped
¾ cup water
¼ cup brandy
1 cup sugar
1 tablespoon flour
½ cup almonds -- chopped
2 ounces unsweetened chocolate
2 teaspoons butter
Combine the raisins and dates and mix with the water, brandy, sugar and flour and let come to a boil. Boil slowly until thick.

Add the chopped almonds and mix well. Pour over the sides and top of a warm cake.

Melt the butter and chocolate together voer low heat and drizzle over the cake.


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Ice Glaze - Glasur
1 egg yolk
1 teaspoon melted butter
Powdered sugar
Beat egg yolk and butter together well. Brush lightly over tarts or fruit cake. Sift powderd sugar over pastry.

Preheat oven to 450 degrees. Place glazed cake in oven for 3 or 4 minutes.


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Marshmallow Frosting - Læge Althee
20 marshmallows
1½ cups sugar
½ cup water
2 egg whites -- beaten stiff
1 teaspoon vanilla
Cut the marshmallows into small cubes.

Boil sugar and water until the syrup spins a thread. Pour over egg whites and beat well. Add marshmallow and vanilla to the hot mixture and beat until cool.


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Raisin Filling - Rosincreme
1 cup seedless raisins
¼ cup sugar
½ cup water
½ teaspoon lemon rind -- grated
¼ cup almonds -- ground
Put raisins through a food chopper. Add sugar, water and grated lemon rind. Cook 5 minutes, or until thick and smooth, stirring constantly. Cool. Fold in the almonds.


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Rum Cream Frosting - Flødeglasur med Rom
1½ cups heavy cream
2 eggs -- beaten
1/3 cup sugar
1 teaspoon rum
¼ cup melted butter
Whip cream until stiff, add the eggs, sugar and rum. Continue beating until thick.

Allow melted butter to cool somewhat, then stir into other ingredients and mix well.


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Rum Filling - Romcreme
1½ cups light cream
½ cup sugar
2½ tablespoons flour
½ teaspoon salt
3 egg yolks
2 tablespoons rum
1 tablespoon butter
Scald 1 cup of cream.

Sift together the sugar, flour and salt. Blend in the reserved ½ cup of cream. Bring to a boil quickly and let boil 2 or 3 minutes, stirring gently. Remove from flame.

Pour this mixture over the scalded cream and cook over hot water in the top of a double boiler 5 to 7 minutes, stirring steadily.

Beat the 3 egg yolks slightly. Blend the yolk mixture into the mix in the double-boiler top. Remove from flame and add the rum and the butter.

NOTES : You can convert this recipe to a vanilla filling by substituting 2 teaspoons vanilla and a little almond extract for the rum.


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Syllabub from a 300-Year-Old Recipe
1 pint whipping cream
¼ cup sugar
2 egg whites
¼ cup sugar
4 tablespoons white wine
Beat whipping cream until stiff but not dry. Fold in the ¼ cup sugar.

Beat egg whites stiff and beat in the other ¼ cup sugar. Add the whipped cream and blend well, folding instead of stirring. Slowly add the white wine. Serve over cakes, custards, meringues or cookies.


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Tart Cream Filling - Flødecreme
1 cup light cream
2 egg yolks -- beaten
1 lemon -- juice only
1 tablespoon flour -- heaped
2 tablespoons sugar
1 teaspoon vanilla
Mix cream and egg yolks. Add lemon juice, flour and sugar. Mix well. Add vanilla.

Cook over low heat until smooth and thickened, stirring in a figure "8" to prevent scorching.

Answer 2

Custard

Answer 3

Traditionally, a French vanilla custard.

Answer 4

Traditionally, custard... but those chocolate cream ones sound devine!

Answer 5

Traditionally, an egg custard.

Answer 6

The real old fashioned eclair is filled with real whipped cream.

Answer 7

it started in france. because some dude wanted his custard in his cake and it had to be covered in chocolate. so Whallah...the eclaire

Answer 8

custard or a bavarian cream

Answer 9

vanilla custard is the best

Answer 10

custard

Answer 11

You got all the right ingreidients in my book. It sounds yummy....>:-) I might steal it from you....YUM...I LOVE chocolate!!! Your making me hungry.