This was so easy to make! I tasted a bit of it on its own once it was finished, and it did taste a little eggy all by its lonesome. Once inside the profiteroles I made, however, the taste was just right! The flavor was not overly sweet. I did not need to strain it at all. I made the recipe as is (all 6 yolks & all 6 tbs of butter), and did not find the cream to be at all runny; the texture was perfect.

Reviewed On: Feb. 16, 2009

I haven't had much success with pie crust in the past, but this was fantastic! Very easy to put together, it rolled out beautifully after only chilling for 30 mins. Flavor is lovely. I only wish it was crisper on the bottom!

Reviewed On: Apr. 29, 2007