Thanks for contacting us. We cook our custard from scratch with eggs, milk, sugar, corn starch, etc. It cools and sets up fairly thick. We then blend it with whipped up whipped cream to create a "Bavarian Cream." We simply call it "custard," but, as you can see, it is much more. We use this for our eclairs, custard bismarks, cake fillings, and as the base for our banana whipped cream pies and tarts. The chocolate icing is the same as our donut icing, a blend of fondant (sugar) and fudge base (cocoa, vegetable oils and corn syrup). We dip the eclairs and bismarks into the warmed up icing to coat them. There is certainly more than a thin glaze on them, but not an excessive amount - maybe 1/16th of an inch. We feel it is just right. It dries to the touch, but remains soft to eat. The eclairs and bismarks must be kept refrigerated. They are delicious.
I haven't tried one of their eclairs so I couldn't say you're better off calling them about that.
The eclairs and bismarks are wonderful. The custard is thick and flavorful and they are frosted with dark chocolate. They are not stingy with their ingredients. Ive been going to Jarosch Bakery for 40 years and have never been disappointed! I don't think you will either! Enjoy!!!
For me it was a thick custard and thick frosting. Exceptionally good!
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