AYou will have to show us pics liz when it is done! And yes anba, I have a craving for all types of macaroons now

AIts really hard for me at least to come up with a macaroon that hasn't been done.

AYeah any macaroon tonmy small townnwould be mind blowing lol. I still like the ube one. And I saw some pandan ones too. Such pretty colors

AI love éclairs and cream puffs, but I like them to have real cream in, not that nasty yellow custard they have in here. I grew up eating them on vacation in France so I know what they're supposed to taste like!

AYou mean pastry cream? And whipped cream?

AI definetly prefer pastry cream

AMaybe you are having pastry cream from a mix? And I thought that that was the traditional filling for eclairs, maybe they used a diplomat?

Not sure but it wasn't tasty!!

AAny time I ate éclairs or profiteroles in France they had real whipped cream in them. You could get them with pastry cream too, but it wasn't like the stuff I've had in them here.

AI see, lol

AWhat is that weird gloppy stuffthat is in an eclair? It is yellowish and tastes like crap. Coats your mouth and has a bad aftertaste.

AI thought it was pastry cream.

yeah, you guys are definitely not having good pastry cream. or good eclairs seems like.

either that or I am in shock that people don't like pastry cream.

Cheap eclairs/cream puffs often have this pre-made yellowish whipped substance, it leaves a greasy feel in your mouth and has no specific taste. It's common to find those in grocery stores or bakeries that don't know the first thing about choux pastries.

It comes in cartons, much like 'bettercreme' and 'frostin pride'.

Both whipped cream and pastry cream are proper fillings, it's up to personal preference.

well that explains it

AI really like pastry cream... When I make it. My mom worked at a bakery years ago, and they used 'pastry cream' out of a tub or something. It was a little gnarly. I totally get what you mean about the texture and coating your mouth.

I saw a thing on pinterest the other day called 'easy peasy pastry cream', they whipped cool whip, pudding mix and a bit of milk together.

Things like that are why a lot of people think pastry cream is gross, lol.

I did think of another really popular pastry though, raspberry napoleons. They're another, 'must be made fresh' thing, but we would put them on the menu during raspberry season, and sell out everyday, so yummy.

I think the worst filling is the eclairs that have what tastes like frosting inside them. Blech! 

ANapoleon s are lovely and very versatile, good idea

AI think the pastry cream that is inside eclairs at the grocery store is filled with something like the Henry and Henry Bavarian cream filling. I also think that tastes terrible.

Liz

AOh, ditto on the "Bavarian creme" tasting like crap! I used to work at a place that used all sleeve fillings and they have a "Bavarian creme" and a "cream cheese" filling that said you could put them in donuts and cakes and make pies and such out of the filling. BLARG!! Maybe if you wanted to lose weight by losing your lunch everyday... It tastes like nothing but chemical soup.

I know, I bought a Bavarian Cream, a Lemon, and a Raspberry and a Strawberry just to see what they were like.  The lemon was ELECTRIC yellow, and I think I just threw it away without tasting it.  The Bavarian Cream was awful, but I don't like fake tasting cr@p.  The raspberry and strawberry were decent, and were better with cake than tasting them plain.  But would I buy any of them again?  Doubtful.  I use Dickinson's preserves for filling instead, as they are the most amazing, fresh tasting preserves I've ever had. :)

Liz

AMaking the fillings are my favorite part. At school we were "bain marie *****es" lol.