Boron Elgar wrote:

>> The classic chocolate eclair can have whipped cream, pastry cream or
>> custard. The latter two are cheap imitations of the real thing.....whipped
>> cream.
>>
>> My mother used to make chocolate eclairs regularly. She is the only person
>> I knew who made them at home, and she always used whipped cream. Bakeries
>> use pastry cream, or its cousin, custard, because they are cheaper.
>
>
> I wouldn't call pastry cream cheaper - it takes egg yolks, milk,
> butter, sugar and cooking. Cooking takes time and time ain't cheap.
>
> Boron

Actually, I would have thunk pastry cream *was* the traditional filling?
I guess all eclairs I've ever eaten included that. I've never had
anything else inside so perhaps I'm ignorant of classic eclairs?? I do
love'em though, and have made them on occasion. Thankfully they're
really pretty simple.