I have to ask...is the pastry cream in these photos homemade or made from the KAF mix? I've attempted 4 different BCP recipes now, including this one, and every time the pastry cream, while delicious and eggy and wonderfully smooth, is nowhere near firm enough to not seep out the sides of the cake after a few moments, despite chilling overnight. Still tasty, but not pretty. It's beginning to feel like every photo of BCP with a thick, sturdy middle layer is a huge joke! So discouraging! Any thoughts? Thanks so much!

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