The filling in this recipe is basically a chocolate pastry cream and as such ~ can (and should) be poured through a mesh strainer when it comes off the stove. This step refines the custard cream and removes any lumps or bits of cooked egg. Perhaps you could have avoided your blender step PJ ? Getting a pastry cream to thicken properly is one of those things that even we pastry chefs botch once in awhile. A former boss (and experienced Pastry Chef) of mine used to use twice the recommended amount of cornstarch...creating a cream so thick after refrigeration that you could cut it into squares ! He then beat it to perfect creamy consistency before filling tarts, eclairs, etc. Folding in whipped cream at this point makes for an especially voluptuous cream. Love the "prettied up" eclairs with the pistachios. :))

• Reply