- Joined Apr 21, 2010
Can anyone point me in the right direction of some fillings for eclairs or cream puffs that can be displayed somewhere other than a refrigerated case? My boss has basically given me free reign for whatever pastries I want to make, but we don't have cooler space for pastries yet. Someone had recommended a marscarpone cheese filling, but I'm not sure where to start with that. I'm not a trained baker, just someone who loves it and is trying to make a go of a bakery dept in a coffee/bagel shop.