In your opinion what is the best filling for the choux or eclairs? Pastry cream or pastry cream plus whipped cream? I made vanilla pastry cream from Laduree book and one person asked me if that was a pudding inside?! I definately didn't expect that😂😂😂 I didn't try any fancy eclairs from any fancy bakery so I can't even think what they supposed to be like, but all I want - to get the best tasting eclairs ever! I will appreciate any help, or maybe somebody could share some recipes for the fillings... Thank you!