Eclair or cream puff fillings that don't need refrigeration?

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.

Joined Aug 13, 2006
Steer clear of anything with eggs and milk that is cooked together, like a pastry cream.  They can be dangerous unrefrigerated.  Also i'd be careful of mascarpone if you add eggs.  I imagine it will be ok outside for a bit, but not too long. 

When i was in high school there was a french pastry shop on newbury street in boston and they had the most amazing cream puffs, that now i think were made with chocolate italian meringue buttercream.  - yeah, VERY rich - but though i didn;t know what they were made of then, i think that's what they were - the filling was buttery, but very light and fluffy (more meringue than butter i think). 

On the whole, though, i think you should try for the kind of pastries that are intended not to be refrigerated. 
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