The chocolate additions, while they sound very nice and useful, are not what I am looking for. Might try them some day though. Re-read the posts. (Thank you all again) Looked at a dozen more recipes for pastry cream, creme patissiere, mousseline...and of course got more and more confused.
So, in the end, I more or less solved the problem in my usual bumbling way. Took Martha Stewart's Creme Patissiere recipe, changed the 1 cup milk to half milk (whole) and half half & half. Added a 4th tablespoon of sugar, subbed 2 tablespoons of cornstarch, added 2 tablespoons of unsalted butter and away I went. DH loved it. It was rich enough and thick enough and he thought it was divine. I thought it was lacking. Stirred in a smidge of salt. And presto. It picked up. Sliced some banana on it. Good. Stirred in some sweetened coconut. Very good.
So I may not have made anything which would pass any test, but as long as DH loved it, nothing else mattered.
Thanks for the help and more importantly, for the support. ![]()
ps. Sorry, I should have added Martha Stewart's recipe.
