Puester wrote:

> Dee Dee wrote:
>
>> I'm wondering if in Italy at most restaurants, profiteroles are served
>> with a cream inside versus ice cream.
>>
>> The reason I ask is that my only recollection is that they were on
>> carts that were rolled around to display at the end of the meal for
>> your choice of desserts, and I don't remember seeing any dribbling ice
>> cream.
>>
>> Is the cream inside more of an eclair cream in most cases?
>>
>> Thanks for satisfying my curiousity.
>
>
> 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.

<http://www.greatpartyrecipes.com/cream-puff-recipe.html>

--
Reg

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.

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

Boron Elgar wrote:

>> 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

Actually, I would have thunk pastry cream *was* the traditional filling?
I guess all eclairs I've ever eaten included that. I've never had
anything else inside so perhaps I'm ignorant of classic eclairs?? I do
love'em though, and have made them on occasion. Thankfully they're
really pretty simple.

Dave Smith wrote:

> Reg wrote:
>
> 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'd be the last person to tell you what your eclair can and
can't have in it. We do disagree on it's history, though.
The classic eclair recipe has a custard type filling or some
version of what is referred to as French cremes.

And it's completely wrong to say that pastry cream is somehow
an "imitation" of whipped cream. They have different applications
(one is more stable than the other) and they appeal to different
tastes.

--
Reg