Egg replacers don't have the same thickener power as regular eggs, so you might end up with soupy pastry cream if you use an egg replacer. I'd recommend using the "shortcut" method if you've been pleased with the results in the past. For those who are wondering what that means, here's the baker's tip from the Berry Blitz Torte: Here's a tasty pastry cream shortcut: Mix 1 small box instant vanilla pudding mix with 2 teaspoons vanilla extract and 1 3/4 cups light cream (rich) or heavy cream (ultra-rich) until thick. Refrigerate until ready to use. Stir in additional whipped cream as directed in the recipe, if desired. Happy baking! Kye@KAF

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