Technically this recipe is excellent - no lumps, a good consistency, and it set nice & firmly in the refrigerator. I used it to fill chocolate eclairs, and it worked brilliantly.
The only change I would make, would be to cut back on the sugar a touch; I was looking for that cool, vanilla-y hit in the middle of the eclair, to offset the sweetness of the chocolate, and this was a little too sweet. It's probably a matter of personal taste though - if you're a sweet-tooth, make it as is!
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Technically this recipe is excellent - no lumps, a good consistency, and it set nice & firmly...