21+ Eclair Fillings: Flavor-Packed Filling Ideas You Need to Try
From classic to creative, a flavor for every craving.
This post may contain affiliate links. Read our privacy policy.
Éclairs are all about the filling, and you have way more options than vanilla pastry cream.
Whether you want something fast, classic, seasonal, or a little adventurous, this roundup walks you through 20+ filling ideas, including pastry creams, whipped creams, and fruit curds you can use year-round.
Not sure where to start? Use the Quick Pick Guide to jump straight to the best fillings for your timeline, ingredients, or flavor mood. Or browse the full list below and explore each recipe in more detail.
If éclairs are on your baking plan (or you just want inspiration for your next batch), this page has everything you need.
Which Filling Should You Choose?
In a hurry and not sure which one to make? Use these quick-pick categories to jump straight to your best match:
- Fastest to make (~10-15 minutes): whipped cream, mascarpone whipped cream, Oreo whipped cream.
- Classic crowd-pleasers: whipped cream, vanilla pastry cream, chocolate pastry cream, coffee pastry cream, caramel pastry cream.
- No-fuss options: whipped cream, mascarpone whipped cream, vanilla pastry cream, chocolate pastry cream, coffee pastry cream, dulce de lece pastry cream.
- Cozy fall & winter flavors: caramel pastry cream, dulce de leche pastry cream, maple pastry cream, pumpkin pastry cream, ginger pastry cream.
- Fruity fillings (fresh or frozen fruit): strawberry pastry cream, strawberry curd, raspberry pastry cream, raspberry curd, mango pastry cream, lemon pastry cream, lemon curd, lime curd, cherry curd.
- Try something new: dulce de leche pastry cream, matcha pastry cream, peanut butter pastry cream, pistachio pastry cream, Earl Grey pastry cream, Oreo whipped cream.
Cream-Based Fillings
If you want a filling that’s fairly light and creamy, cream-based ones are your best bet.
Whipped Cream
One of the simplest filling options for éclairs, whipped cream is quick and easy to make. Simply whip heavy cream with a bit of powdered sugar and vanilla extract until stiff peaks form, then pipe it into your éclairs.
To prevent the whipped cream from weeping after a few hours, stabilize it using gelatin or instant pudding. I almost always stabilize mine.
Mascarpone Whipped Cream
Want a version that’s even tastier and naturally more stable? Substitute some of the heavy cream with mascarpone cheese. This variation stays fresh for 3 to 4 days without additional stabilizers.
If you have mascarpone on hand (or can quickly grab some from the store), you’ll love this one.
Oreo Whipped Cream
A simple upgrade from the previous one: once the mascarpone whipped cream is ready, fold in finely chopped Oreo cookies for extra flavor, and even more stability.
Pastry Creams
Pastry cream is the classic filling for eclairs. And as it turns out, vanilla isn’t your only option.
The basic ingredients—milk, egg yolks, sugar, cornstarch, butter, and vanilla—form the foundation for a variety of flavors. Here are some of the best ones to try.
Scroll down or use the jump links below if you have a flavor in mind.
- Vanilla
- Chocolate
- Coffee
- Matcha
- Caramel
- Dulce de Leche
- Pistachio
- Peanut butter
- Maple
- Pumpkin
- Ginger
- Lemon
- Strawberry
- Raspberry
- Mango
- Earl Grey
Vanilla Pastry Cream
The base for all pastry cream variations, vanilla might not be the most adventurous, but it’s a timeless crowd-pleaser. Can’t go wrong with it.
Chocolate Pastry Cream
A simple but irresistible upgrade: stir in chopped chocolate after removing the pastry cream from the heat.
Coffee Pastry Cream
For coffee lovers, this is a no-brainer. Stir instant coffee, espresso powder, or brewed coffee into the milk for a bold and aromatic variation.
Matcha Pastry Cream
Sticking with the drink-inspired theme, we’ve got matcha next up.
Earthy and slightly bitter, matcha pastry cream is a unique option that pairs well with many desserts, including eclairs. Just whisk matcha powder into the milk for a beautifully green, flavorful filling.
It’s a fan favorite, though not for everyone.
Caramel Pastry Cream
Rich and deep in flavor, caramel pastry cream is another delicious option. The trickiest part is making caramel sauce first, but store-bought works, too.
Sounds interesting? Here’s my caramel eclairs recipe if you want to see the whole setup, or the link below to check out the pastry cream recipe.
Dulce de Leche Pastry Cream
Want something caramel-like, but without the fuss? Grab some canned dulce de leche and you’re off to the races.
Want to give it a try? Check out the whole eclair setup here: dulce de leche eclairs, or click the link below for the cream itself.
Pistachio Pastry Cream
Love pistachios? Good.
Got pistachio paste or a blender that could turn your pistachios into a paste? Even better.
Combine the pistachio paste and white chocolate with the pastry cream base, and you’ll have a filling that’s hard to resist.
Check out my pistachio eclairs recipe if you want the whole setup or click the link below just for the pastry cream.
Peanut Butter Pastry Cream
Prefer peanuts over pistachios? You’ll love this one.
It’s a simple stir-in to the base pastry cream, and you probably have a half-open jar of PB sitting in the kitchen cupboard anyway.
(I use this pastry cream in my Snickers eclairs. Check those out if interested.)
Maple Pastry Cream
It’s fall, and a bit of maple could cheer you up? Swap out some of the sugar for the quintessential Canadian sweetener, and you’ll get a smooth, subtly caramelized pastry cream.
Pumpkin Pastry Cream
Got leftover pumpkin puree and a bit of pumpkin spice stashed away in the cupboard? If so, this filling is a must-try.
If you love pumpkin-spiced everything, you’ll love this one, too.
(I use this pastry cream in my pumpkin eclairs. Check them out.)
Ginger Pastry Cream
Yet another warm and cozy eclair filling? Yes, sir.
This one is super easy to make, but it takes an extra 20 minutes of steeping ginger in milk to extract its flavor. Top it with cinnamon glaze, and you’ve got a winner.
Click the link below for the cream or check out my ginger cinnamon eclairs recipe for an example setup.
Lemon Pastry Cream
The easiest of the fruit flavors, lemon pastry cream comes together quickly. Just squeeze some fresh lemon juice, zest a bit of lemon peel, and mix it in at the right moment.
If you love a bright citrus flavor but want something milder than lemon curd, this one is perfect. Also, I used this pastry cream in my lemon meringue eclairs recipe for the classic combo.
Strawberry Pastry Cream
A bit of strawberry puree and lemon juice is all it takes to transform vanilla pastry cream into a strawberry-flavored version. Works with both fresh and frozen berries, so it’s yours to make all year long.
Raspberry Pastry Cream
I’m first to admit that blending and straining raspberries is a bit of a pain. But that’s what it takes to make raspberry pastry cream.
On the bright side, raspberry pastry cream is versatile and works well with fresh and frozen berries, making it a great choice year-round.
(Grab store-bought raspberry puree if you want to skip straining. I won’t judge.)
Mango Pastry Cream
Sweet mango combined with a bit of lime juice make the perfect tropical twist on the classic pastry cream. Fresh, frozen, or pureed mango all work just fine in this recipe.
Earl Grey Pastry Cream
Earl Grey in a dessert? What kind of sorcery is that?
If you’ve only ever had it as tea, this filling is worth a try. The flavor is subtle—not nearly as bold as a ginger infusion—so pairing it with something like this Earl Grey powdered sugar glaze is a great way to go all in on the theme.
Fruit Curds
Fruit curds aren’t your typical éclair filling, but with a slight adjustment, they work just as well.
The trick? Make them a little thicker than usual.
To do that, you’ll need eggs, sugar, butter, and your fruit of choice as the flavor base—plus one key ingredient to firm them up enough for piping: cornstarch.
Thickening Curds to Use in Eclairs
If you’re using my recipes, you’ll need about 1 tablespoon of cornstarch (10 g) per cup of curd to make it pipeable.
(If you’re using another recipe, the exact amount might vary.)
Here’s the process:
- Cook the curd as usual. Follow the recipe up to the point where all ingredients except the butter are in the pot (or double boiler), and you’re whisking while it begins to heat.
- Temporarily remove from heat. Take the pot off the burner. If you’re using a double boiler, lift off the top bowl so it stops cooking and doesn’t scramble.
- Make the cornstarch slurry. In a small cup, combine 1 tbsp water per 1 tbsp cornstarch. Stir until the cornstarch is fully dissolved and no lumps remain.
- Return to heat and add the slurry. Put the pot back on the heat and whisk in the slurry while pouring.
- Cook until thickened. Keep whisking. The mixture will thicken noticeably more than a standard curd—this is what makes it pipeable.
- Continue the recipe. Once thickened, finish the curd as directed (usually stirring in butter off heat).
- Cool and pipe. Let the curd cool to about room temperature, which will also make it even thicker. Then pipe into your eclairs. I recommend piping curds from the side or cutting the eclairs in half and piping instead of piping from the bottom. Click here for instructions.
Now that we’ve got that sorted, let’s talk flavors. Scroll through the list or jump to the flavor you’re interested in.
Lemon Curd
Had to start with lemon curd, hadn’t I?
It’s easy to make, tastes delicious, and almost everyone loves it. If you don’t feel like making lemon pastry cream (listed in the pastry creams section), this one is for you.
Lime Curd
If you can make something with lemon juice and zest, you can probably use lime juice and zest instead. This is definitely the case for fruit curds.
Unfortunately, unless you add food coloring, lime curd comes out yellow like lemon curd does. That’s its only downside.
Cherry Curd
For cherry curd, start by pitting the cherries, blending them into a pulp, and straining to remove the skins. From there, cook the curd as usual, and you’ll have a smooth, cherry-flavored custard.
Pair it with a simple chocolate ganache, and you’ve got a classic Black Forest flavor combo—perfect for éclairs.
Strawberry Curd
Strawberry season or not, strawberry curd is always an option as it works well with both fresh and frozen berries.
The process is simple: strain the strawberries to make a smooth purée, then cook the curd as usual. The result? A rich, slightly tangy curd that works just as well in summer as it does in winter.
Raspberry Curd
Raspberry curd is delicious, no doubt about that.
The only downside? Straining out the seeds. It takes twice as long as straining strawberries (and feels like forever), but if you want that smooth, silky texture, it’s worth the effort.
How Much Filling Do You Actually Need?
Since éclair recipes vary, it’s tough to give an exact measurement. But if you’re following my éclair recipes, you’ll need about 2 1/4 to 2 1/2 cups of filling per batch.
Using a different recipe? A good estimate is:
- 1 cup of filling per medium egg in the éclair dough
- 1 1/4 cups of filling per large egg
(This estimate is based on my standard éclair recipe, which uses two large eggs and requires around 2 1/4 to 2 1/2 cups of filling. It’s not gospel, but it’s a helpful guideline.)
As always, making a little extra is better than running out before filling all your éclairs.
Got leftovers? Consider it a well-earned chef’s snack—or, if the filling is stable enough, use it to decorate the tops for an extra delicious finish.
Ways to Fill Eclairs
There are three main ways to fill éclairs, and the best method depends on the filling you’re using and how you plan to finish the pastries.
1. Bottom-Filled (Best for thick pastry creams)
Great for smooth, stable fillings like pastry creams that won’t leak. This method keeps the éclair intact and makes dipping in chocolate or glaze super easy.
If you want that classic patisserie look, this is the way to go.
2. Cut-and-Filled (Best for multiple fillings or softer fillings)
Slice the top off, pipe in as much filling (or fillings!) as you want, and replace the lid.
Ideal if:
- you’re using more than one filling,
- your filling is softer and might leak from the bottom, or
- you simply want a lot of cream.
Downside: dipping the tops separately is a bit fussier.
3. Side-Filled (Good middle ground for softer fillings)
You keep the éclair intact but fill it through one end (or sides) with a piping tip. Perfect if the filling isn’t super thick, yet you still prefer the clean look of an uncut shell.
For detailed instructions, photos, and tips on each method, check out my full eclair guide.