Delicious Éclair Fillings You Can Make at Home

Start by combining 200 grams (1 cup) of granulated sugar and 60 milliliters (1/4 cup) of water in a saucepan over medium heat. Stir gently until the sugar is dissolved, then allow it to boil until it turns a deep amber color.

Remove from heat and carefully add 120 milliliters (1/2 cup) of heavy cream and a teaspoon of flaky sea salt. Be cautious as the mixture will bubble up. Stir until smooth and let it cool before using.

Melt 200 grams (7 ounces) of dark chocolate in a heatproof bowl over simmering water. In another bowl, whip 300 milliliters (1 1/4 cups) of heavy cream until soft peaks form.

Gently fold the melted chocolate into the whipped cream until fully combined and smooth. Chill it in the refrigerator for about 30 minutes before piping into your éclairs.

In a saucepan, bring 400 milliliters (1 3/4 cups) of milk and 120 grams (1/2 cup) of sugar to a gentle simmer. In a bowl, whisk together 4 egg yolks and 30 grams (1/4 cup) of cornstarch.

Slowly pour the hot milk mixture into the egg mixture, whisking constantly. Return this mixture to the saucepan and continue to cook over medium heat until it thickens. Add mango puree and a splash of passionfruit juice for flavor.

Heat 500 milliliters (2 cups) of milk with a vanilla bean split down the middle. In a bowl, combine 100 grams (1/2 cup) of sugar and 40 grams (1/3 cup) of cornstarch. Whisk in 4 egg yolks until smooth.

Gradually mix in the hot milk, then return everything to the saucepan to thicken over low heat. Strain through a fine mesh sieve before cooling.

Once your fillings are prepared and cooled, carefully cut a small hole in the bottom of each éclair. Use a piping bag fitted with a small round tip to fill each éclair with your preferred cream or ganache.

After filling, top with glaze or icing of your choice, then enjoy your delicious homemade éclairs!