After making pavlova, what do you do with the egg yolks? After making two pavlovas, what do you do with 8 egg yolks?! I had made a vanilla pastry cream which used up 3 egg yolks because I was going to use that as part of the topping on the pavlova. In the end, I decided against using the pastry cream. So what to make? A cream puff would be a wonderful alternate home for the vanilla cream. I haven't made cream puffs since high school. It's been awhile. And even better, a chocolate pudding-like filling would use up the rest of the yolks.
The vanilla pastry cream and cream puff recipes are adapted from one of my favorite cooking magazines, Fine Cooking. The holiday edition from 2006 is turning out to be a classic, and one which I seem to be turning to often. The pastry cream is combined with whipped cream to give it a more light and creamy texture. The chocolate pudding cream recipe yields a bit more so you will end up with more chocolate-filled puffs than vanilla. Goodness!