Cream recipes are standard in any pastry shop. These are delicious as stand-alone desserts and as filling for your creations.
I have a slight preference for the richness of mousses. But don't let it fool you. It's the balanced combination of flavors in a dessert that will be decisive.
The moistness of a cream combines very well with the dryness of puff pastries such as choux. Many of these creams can serve as a supportive or as a main ingredient.
They're often used in pies and pastries. Would a twinky be the same without the filling?
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