Eclair Filling Recipe
Prepare your favorite pastry cream.
Eclair filling recipe. Fill the bottom halves of the puffs with whipped cream then replace their tops. Holding the metal tip pierce the bottom of the éclair 3 times 1 at either end and 1 in the middle. In a large bowl beat milk and pudding mix according to package directions.
Remove tops and set aside. Fill the eclairs by pushing the filling into the 2 holes you created. Fill the piping bag with custard.
The tip is placed at the end of a piping bag then the filling is added to the bag. You should have 3 circles piercing the bottom of. Stir in 1 cup confectioners sugar and 1 teaspoon vanilla.
Add in ½ cup water and ½ cup milk. Whisk until smooth and pale yellow. Using a handheld or stand mixer fitted with a whisk attachment beat the cream cheese on medium-high speed until creamy and smooth.
Add cornstarch and flour. Eclairs are filled by using a 12 tip. Set aside a rimmed baking sheet for cooling pastry cream.
For the eclairs. Discard soft dough from inside. How to fill eclairs by piping filling.