Profiteroles - with cream or creme patissiere?

[neolara]

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.

Creme pat!

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

Cream even!

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

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

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

Fresh cream every time 😋, I hate creme pat.

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!

Cream every time.

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

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..

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

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.

Melted chocolate!