This is a no-cook, easy recipe for pastry cream that you can use in profiteroles, eclairs, trifles or even to layer your favourite sponge. It's refreshingly light, but still decadent.
Sorry Kit, but this recipe just didn't do it for me. I followed the directions exactly, and I was a little disappointed. The filling was light, I'll give you that, but it was also quite runny. HOWEVER... I did not give up on this recipe. Instead, I played with it a bit and prefected it. for a 5-star filling, omit the milk, and use only whipping cream. This way it still stays light, but is thick enough to work with. The modified version is amazing in cream puffs! Thanks Kit for the recipe! - 19 Mar 2006 (Review from Allrecipes US | Canada)
I took the advice of the person who suggested replacing the milk with more cream, and this was AWESOME. It was so perfect. I folded in some raspberries that I tossed in sugar, and used this as a filling for a layer cake. I will definitely use this recipe again. Thanks! - 14 Aug 2006 (Review from Allrecipes US | Canada)
So light and creamy! I used it in my eclairs and it was wonderful. Preserved very well in the refridgerator. Not too sweet or sticky. Great for pastries. I highly recommend! - 13 Oct 2000 (Review from Allrecipes US | Canada)