On Fri, 28 Sep 2007 21:16:44 -0400, Dave Smith
> wrote:

>Reg wrote:
>>
>>
>> >
>> > Why would anyone fill cream puffs with anything but whipped cream?
>>
>> Because they like it better, maybe?
>>
>> Whipped cream isn't the only game in town here. The classic
>> eclair recipe contains pastry cream, for instance. Same
>> dough (pate a choux), different shape.
>
>
>The classic chocolate eclair can have whipped cream, pastry cream or
>custard. The latter two are cheap imitations of the real thing.....whipped
>cream.
>
>My mother used to make chocolate eclairs regularly. She is the only person
>I knew who made them at home, and she always used whipped cream. Bakeries
>use pastry cream, or its cousin, custard, because they are cheaper.


I wouldn't call pastry cream cheaper - it takes egg yolks, milk,
butter, sugar and cooking. Cooking takes time and time ain't cheap.

Boron