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21+ Eclair Fillings: Flavor-Packed Filling Ideas You Need to Try

From classic to creative, a flavor for every craving.

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Éclairs are delicate pastry shells just waiting to be filled with something delicious.

Sure, classic vanilla pastry cream is a great choice, but why stop there?

From simple whipped cream to flavored pastry creams and fruity curds, there’s a whole world of fillings to explore. Whether you’re keeping it simple or going full-on gourmet, here are 21+ éclair filling ideas for your next baking adventure.

Cream-Based Fillings

If you want a filling that’s fairly light and creamy, cream-based ones are your best bet.

Whipped Cream

Piping whipped cream into the eclairs

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.)

Check out my whipped cream article for details.

Mascarpone Whipped Cream

Mixing in the mascarpone 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 grab some from the store), you’ll love this mascarpone whipped cream recipe.

Oreo Whipped Cream

Creamy oreo whipped frosting in a bowl

A simple upgrade from the previous one: once the mascarpone whipped cream is ready, fold in finely chopped Oreo cookies for extra flavor.

Love Oreos? Check out my Oreo whipped frosting recipe.

Blueberry Mascarpone Cream

Blueberry eclair filling

Noticing a trend? This version combines thick blueberry purée with mascarpone whipped cream for a deliciously fruity filling.

It works with fresh and frozen blueberries, so you can enjoy it year-round.

Sounds like something up your sleeve? Check out my recipe for blueberry eclairs for details.

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.

Vanilla

Vanilla pastry cream

The base for all pastry cream variations, vanilla might not be the most adventurous, but it’s a timeless crowd-pleaser.

Need a refresher? Check out my vanilla pastry cream recipe.

Chocolate

Chocolate pastry cream

A simple but irresistible upgrade: stir in chopped chocolate after removing the pastry cream from the heat.

Here’s the link to my chocolate pastry cream recipe.

Coffee

Piped coffee pastry cream in a spoon

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.

Check out my coffee pastry cream recipe for details.

Matcha

A delightful bowl of 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.

Feel like testing it out? Here’s my matcha pastry cream recipe.

Caramel

A bowl of luscious caramel 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 pastry cream recipe, and here’s my caramel eclairs recipe if you want to see it in action.

Pistachio

Pistachio eclair filling

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 pastry cream for details, or visit my pistachio eclairs recipe for the setup.

Maple

Silky maple pastry cream in a glass

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.

Read my maple pastry cream recipe if you want to learn more.

Pumpkin

Pumpkin pastry cream for filling desserts

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.

Check out my pumpkin pastry cream recipe or these pumpkin eclairs that I topped with maple glaze.

Ginger

Eclairs filled with ginger pastry cream and topped with cinnamon icing

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.

Want to learn more? Check out my ginger pastry cream or my ginger cinnamon eclairs recipe for the whole setup.

Lemon

Zesty lemon pastry cream for eclairs Zesty lemon pastry cream for eclairs

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.

Check out my lemon pastry cream recipe or my lemon meringue eclairs recipe for the classic combo.

Strawberry

A bowl of smooth 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.

Here’s my strawberry pastry cream recipe.

Raspberry

Raspberry pastry cream ready for piping

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.)

Check out my raspberry pastry cream recipe for more.

Earl Grey

Whipped earl grey pastry cream in a bowl

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.

Curious? Here’s my recipe for Earl Grey pastry cream.

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 one tablespoon of cornstarch (about 10 g) per cup of the filling.

(Your mileage may vary if you’re using other recipes.)

The procedure is as follows:

  1. Follow the recipe as-is until everything (besides butter) is in the pot or bowl, and you’re whisking the mixture waiting for it to thicken.
  2. Take the mixture off the heat for a moment. If it’s a double boiler, remove the top bowl so it doesn’t continue to cook, and the bottom doesn’t scramble.
  3. In a small cup, add water (1 tablespoon per 1 tablespoon of cornstarch), then cornstarch, and mix until the cornstarch disperses evenly.
  4. The pot or bowl returns to heat, and you pour in the cornstarch slurry while whisking.
  5. Continue whisking until the mixture thickens. With cornstarch added, it’ll become much thicker than it usually does.
  6. Continue as per the recipe.

Now that we’ve got that sorted, let’s talk flavors.

Lemon

Homemade lemon curd served in jars

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.

Here’s my lemon curd recipe if you don’t already have your favorite.

Lime

Smooth lime curd in a jar

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. Which is a bit of a bummer.

Check out my lime curd recipe for exact measurements.

Cherry

Homemade 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.

Sounds good? Here’s my cherry curd recipe.

Strawberry

Luscious strawberry curd Luscious 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.

Here’s my strawberry curd recipe if you’re interested.

Raspberry

Sweet and tangy jar of 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.

Want to give it a shot? Check out my raspberry curd recipe for details.

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.

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