I’m wondering what the difference in results between these two creme patissiere recipes will be and was hoping yall could give some advice. The first recipe on “The Flavor Bender” seems to be a less sweet and higher-end creme that you would expect to find at a bakery in creme puffs. The second on “Sugar Spun Run” appears to be a sweeter modern American creme you’d find in a Boston creme donut (which is what I’m looking for).
However I’d like it to be more stable and gelatinized like you’d find in a Boston creme donut. I think eithe taking the gelatin instructions from the first and applying it to the second or adding more sugar to the first would give the results I’m looking for.
Any advice would be appreciated. If one seems dramatically better than the other my mind can be changed as well.
https://www.theflavorbender.com/creme-patissiere-vanilla-pastry-cream/