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Profiteroles - with cream or creme patissiere?

(15 Posts)
neolara Sat 31-Dec-16 12:08:07

We're having a stab at the choux Christmas wreath that was being made on GBBO Xmas special. Just noticed the filling is creme pat but we don't have cornflour. Double cream by itself would be awesome surely? Or should I be hotfoot in it down to Sainsburys. Is creme pat really so much better? I don't think I've ever had it.

idontlikealdi Sat 31-Dec-16 12:12:25

Creme pat!

Kai1977 Sat 31-Dec-16 12:15:27

I actually like them better with fresh creme, less sickly.

Kai1977 Sat 31-Dec-16 12:15:37

Cream even!

ChaChaChaCh4nges Sat 31-Dec-16 12:16:54

It has to be fresh cream. Creme Pat is a crime.

Piffpaffpoff Sat 31-Dec-16 12:21:55

I do cream in mine, and hot chocolate fudge sauce lovingly handcrafted in the microwave using dairy milk and fingers of fudge. Deeeeeeelicious!

FormerlyFrikadela01 Sat 31-Dec-16 12:23:54

Much prefer profiteroles with fresh cream. Makes them seem nice and light.

TheWeeBabySeamus1 Sat 31-Dec-16 12:27:07

Fresh cream every time 😋, I hate creme pat.

TeddyIsaHe Sat 31-Dec-16 12:28:32

Fresh cream with tons of vanilla seeds in, not whipped too firm, so it's all silky and lovely and mixes with the chocolate ganache. Oh I'm going to have to make some for dessert tonight now!

GlitterGlue Sat 31-Dec-16 12:34:49

Cream every time.

InTheDessert Sat 31-Dec-16 12:41:57

Double cream, whipped slightly with, trust me on this, a very well mashed banana and some icing sugar stirred through.

neolara Sat 31-Dec-16 12:50:59

Yay! Was hoping you'd all say cream. (Although banana? Really?? May try it in a little bit of the cream...)

OK. So next important question is melted chocolate on the top or sauce made with cocoa? Am liking the melted fudge option but don't have any..

ChaChaChaCh4nges Sat 31-Dec-16 12:52:53

Melted chocolate. Keep it simple. Don't mess with perfection.

TondelayaDellaVentamiglia Sat 31-Dec-16 13:03:57

if you want something a little burlier than whipped cream then a tub of full fat mascarpone beaten up ith a little icing sugar and then some double cream to soften it all is great....it also pipes a little better than double cream which can get a bit buttery if you have lots of piping to do.

Kai1977 Sun 01-Jan-17 11:01:14

Melted chocolate!

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