I made a batch of creme patisserie this afternoon and now I'm not sure if I can be bothered to make the choux pastry for eclairs, what other things can I use it in?
Feel free to eat it with a spoon. It's basically fluffy custard.
A layer in an English triffle (but that requires some sort of cake)
Most of the recent pastry cream threads have been about difficulties getting it thick enough.
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