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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How creams and mousses are made and for what purpose is something that over time has been expanded on and refined.
Some of them can be made well in advance others will have to be made just before serving.
More cream recipes will be added soon...