The sky is the limit when it comes to using creme patisserie. As I mentioned earlier, I used it for my homemade fruit tart recipe that has unsurprisingly become an instant favorite at my house.

Equipment and preparation: for this recipe you will need a large piping ... When the profiteroles are cold, spoon the red crème patissiere into a piping bag fitted with a small plain nozzle.

I made two cakes and used the egg yolks to make the creme patissiere to sandwich them together. (Note: The recipe below is for one cake only.) I finished the gateau with a dusting of icing sugar ...