Eclair Cream - Top 10 Recipes with Step-by-Step Photos

French eclairs are a beloved treat that's easy to make at home. To ensure the dessert is incredibly tender, delicious, and flavorful, choosing the right filling is crucial.

In this collection, I've compiled the best, tried-and-true cream recipes that are perfect for filling éclairs. Each one imparts a unique, sophisticated flavor to the dessert.

Protein cream for eclairs

This airy protein cream perfectly complements choux pastries, highlighting their exquisite flavor and adding a touch of lightness. It's thick and glossy, doesn't run, and holds its shape perfectly.

Ingredients

• Egg whites - 4 pcs (135 g)
• Sugar - 270 g
• Water - 100 ml
• Lemon juice - 1 tsp.

Cooking time: 30-40 minutes

Servings: 1

Step-by-step recipe

Step 1

Pour sugar into a saucepan, fill it with water and put it on the fire.

Step 2

As soon as the syrup boils, reduce the heat and let it simmer for a few more minutes.

Step 3

Pour the whites into a dry mixer bowl or bowl and add lemon juice.

Step 4

Beat the egg whites at low speed until light white foam forms.

Step 5

Check the syrup's readiness with a thermometer. When the temperature reaches 120 degrees Celsius, remove the saucepan from the heat. If you don't have a thermometer, drop a small amount of syrup into a bowl of cold water. The finished syrup will instantly turn into a soft caramel, easily rolled into a ball.

Step 6

While whisking the whites continuously, pour the syrup into them in a thin stream. Continue whisking the cream at high speed for a few more minutes until it cools.

Step 7

The finished cream is very light and holds its shape perfectly. We can begin filling the cakes.

Curd cream for eclairs

This is my favorite recipe for making curd cream, perfect for filling éclairs and other pastries. It doesn't require much time or effort, but the results will exceed your expectations.

Ingredients

• Cottage cheese 10% - 400 g
• Cream 33% - 400 g
• Powdered sugar - 100 g
• Cinnamon - 1 tsp (optional)

Cooking time: 30-40 min

Servings: 1

Step-by-step recipe

Step 1

Prepare the ingredients.

Step 2

Add powdered sugar and cinnamon to the cottage cheese. You can omit the cinnamon or substitute another spice if desired.

Step 3

Gently mix the ingredients with a tablespoon.

Step 4

Pour a quarter of the cream into the curd mixture and mix it thoroughly again.

Step 5

Beat the curd mass with a blender until smooth.

Step 6

Pour the remaining cream into a separate bowl.

Step 7

Whip the cream with a mixer or whisk until soft foam forms.

Step 8

Gradually add the curd mixture to the cream, whisking thoroughly each time.

Step 9

The curd cream is ready for further use.

Cream for eclairs with condensed milk

These airy éclairs filled with a delicious condensed milk cream are a true delight for those with a sweet tooth. This cream has a fantastic caramel flavor that enhances the delicate choux pastry.

Ingredients

• Eggs C1 - 2 pcs.
• Sugar - 50 g
• Vanilla sugar - 10 g
• Starch - 1 tbsp (heaped)
• Milk - 250 g
• Condensed milk - 180 g
• Butter - 150 g

Cooking time: 2 hours

Servings: 1

Step-by-step recipe

Step 1

Break the eggs into a thick-bottomed saucepan, add sugar and vanilla.

Step 2

Mix the ingredients thoroughly with a whisk, bringing the mixture to a homogeneous consistency.

Step 3

Add starch and mix the mixture well again.

Step 4

Pour in the milk and combine it with the mixture.

Step 5

Place the pan on low heat and begin to cook the base, stirring constantly.

Step 6

Once the base becomes thick and dense, remove the pan from the heat, cover with a lid or cling film in contact and leave to cool at room temperature.

Step 7

Place the soft butter in a separate bowl and add the condensed milk to it.

Step 8

Mix the butter with the condensed milk and begin to beat this mixture with a mixer or whisk until smooth.

Step 9

Add the cooled base in small portions to the butter mixture, whisking each time with a mixer.

Step 10

The luxurious condensed milk cream is ready. You can start filling the éclairs right away.

There are also options for making eclair cream with boiled condensed milk.

Cream recipe according to USSR GOST standards

This is the very same GOST-compliant custard that has captivated generations with its unrivaled taste. Its preparation requires the simplest ingredients, readily available in the kitchen. Eclairs made with this custard are incredibly flavorful and delicate.

Ingredients

• Milk - 250 ml
• Eggs C1 - 2 pcs.
• Flour - 1 tbsp.
• Butter - 25 g
• Vanillin - 1 g

Cooking time: 1 hour 30 minutes

Servings: 1

Step-by-step recipe

Step 1

We prepare the necessary ingredients.

Step 2

Pour half of the milk into a saucepan with a thick bottom, place on low heat and bring to a boil.

Step 3

Break the eggs into a deep bowl and begin to beat them using a whisk.

Step 4

Without stopping whisking, gradually add sugar and flour, bring the mixture to a smooth consistency.

Step 5

Add the remaining milk to the egg mixture and mix thoroughly.

Step 6

When the milk has boiled, pour the egg mixture into it in a thin stream, stirring constantly.

Step 7

Cook the mixture until it thickens. As soon as it starts to boil, remove it from the heat.

Step 8

Add butter and vanilla to the hot custard base and mix the cream thoroughly until smooth.

Step 9

We leave the finished cream to cool, after which it is ready for further use.

Sour cream for eclairs

These éclairs with snow-white sour cream filling will leave no one indifferent. With their delicate creamy flavor and light vanilla aroma, this filling pairs perfectly with choux pastries.

Ingredients

• Sour cream (any fat content) - 400 g
• Eggs C1 - 2 pcs.
• Sugar - 120-150 g
• Starch - 45 g
• Butter - 200 g
• Vanilla sugar - 10 g

Cooking time: 2 hours

Servings: 1 (800 g)

Step-by-step recipe

Step 1

Prepare the ingredients.

Step 2

Pour sour cream into a saucepan with a thick bottom.

Step 3

Add sugar and starch to the sour cream.

Step 4

Add the eggs to the pan and mix all the ingredients thoroughly to avoid lumps.

Step 5

Once the mixture is smooth, place the pan over low heat. Cook until the mixture thickens, stirring constantly.

Step 6

As soon as bubbles begin to appear on the surface of the base, remove the pan from the heat.

Step 7

Cover the custard base with cling film in contact and leave to cool at room temperature.

Step 8

Place the softened butter in a mixer bowl or bowl and beat at high speed until fluffy and white.

Step 9

Gradually add the cooled custard base to the butter mixture, whisking well each time until the ingredients are completely combined.

Step 10

The cream is ready for further use. It's ideal for filling éclairs and other pastries, spreading on cake layers, and creating simple decorations.

Cream “Ice cream” for eclairs

This delicious cream will become your favorite. It has the unique flavor of your favorite ice cream and a hint of vanilla. The "Plombir" cream perfectly complements the éclairs, making them airier, weightless, and melt-in-your-mouth delicious.

Ingredients

• Milk - 480 ml
• Sugar - 130 g
• Vanilla sugar - 1 tsp.
• Egg yolks - 4 pcs
• Corn starch - 75 g
• Cream 33-35% - 250 ml
• Powdered sugar - 2 tbsp.
• Lemon juice - 1 tsp.

Cooking time: 2 hours

Servings: 1

Step-by-step recipe

Step 1

Pour milk into a saucepan.

Step 2

Add half of the sugar and vanilla to it.

Step 3

Stir the ingredients gently with a spatula. Then place the saucepan over medium heat. Wait until the milk is thoroughly heated and begins to simmer.

Step 4

In a separate heavy-bottomed saucepan, pour the remaining sugar and add the cornstarch. Mix the ingredients.

Step 5

Add egg yolks to the pan and mix the mixture thoroughly until smooth.

Step 6

When the milk starts to boil, remove it from the stove and pour it into the egg mixture in a thin stream, stirring constantly.

Step 7

Once the mixture is smooth, place the pan over low heat. Cook, stirring vigorously, until the mixture thickens.

Step 8

Pour the prepared custard base into a bowl, cover with cling film, and let cool at room temperature. You can then refrigerate it for a few hours.

Step 9

Pour the chilled cream into a separate bowl. Add powdered sugar and lemon juice.

Step 10

Beat the cream at medium speed with a mixer until it becomes thick, smooth, and free of lumps.

Step 11

Gradually add the cooled custard mixture to the cream, stirring thoroughly until smooth.

Step 12

The luxurious "Plombir" custard is ready. You can use it to fill éclairs or serve it as a full-fledged dessert, garnished with berries, fruit, or chocolate.

Butter cream for eclairs

I'd like to share with you one of the simplest recipes for making eclair cream. This filling gives eclairs a rich, full-bodied flavor. For a flawless result, use high-quality butter.

Ingredients

• Milk - 70 ml
• Powdered sugar - 200 g
• Butter - 250 g
• Vanillin - 2 g

Cooking time: 15-20 min

Servings: 1

Step-by-step recipe

Step 1

We prepare all the necessary ingredients.

Step 2

Place the soft butter into a deep bowl.

Step 3

Add powdered sugar and vanilla to the butter.

Step 4

Mix the ingredients thoroughly with a mixer or whisk.

Step 5

After the butter mixture has become homogeneous, add the previously boiled and cooled milk to it.

Step 6

Beat our mixture at high speed with a mixer for 5-8 minutes until smooth.

Step 7

The smooth and delicate butter cream is ready for further use.

Cream for eclairs with cream

This recipe for an incredibly light eclair frosting requires only two ingredients. It's incredibly fluffy, airy, and yet quite stable. Eclairs made with this frosting will be absolutely delicious.

Ingredients

• Cream 33-35% - 250 ml
• Powdered sugar - 3 tbsp.

Cooking time: 15-20 minutes

Servings: 1

Step-by-step recipe

Step 1

Pour the well-chilled cream into a deep bowl.

Step 2

Sift the powdered sugar through a sieve and add to the cream.

Step 3

Start whipping the cream with a mixer at low speed.

Step 4

Gradually increase the mixer speed and beat the cream until thick.

Step 5

Check the cream's readiness by turning the bowl of cream upside down. If the cream remains firm, doesn't run, and holds its shape well, you can stop whisking.

Step 6

The airy cream with whipped cream is ready, we can immediately fill the eclairs with it.

Chocolate cream for eclairs

This fragrant cream makes a luxurious filling for éclairs. The delicate, velvety taste of this dessert will captivate you, even if you're not a chocolate lover. The cream recipe is so simple, even a novice cook can handle it.

Ingredients

• Milk - 500 ml
• Eggs C1 - 2 pcs.
• Sugar - 200 g
• Cocoa - 40 g
• Flour - 30 g
• Starch - 30 g
• Butter - 60 g

Cooking time: 2 hours

Servings: 1

Step-by-step recipe

Step 1

Break the eggs into a saucepan with a thick bottom.

Step 2

Add sugar to them.

Step 3

Pour starch, flour and cocoa into the pan.

Step 4

Mix the ingredients lightly.

Step 5

Gradually, in small portions, pour the milk into the mixture, mixing thoroughly each time until smooth.

Step 6

Place the pan over low heat and cook the mixture until it thickens, stirring constantly with a whisk to avoid lumps.

Step 7

When the base has thickened well, add soft butter to it and stir well until smooth.

Step 8

Turn off the stove and remove the pan.

Step 9

Pour the cream into a bowl, cover it with cling film in contact and leave to cool at room temperature.

Step 10

Once the cream has cooled well, we can fill the cakes with it.