A while ago I made Eclaires filled with creme patissiere that came out pretty nice. However, the creme patissiere came out not very solid (when someone would bite into the eclaire the creme sort of spilled on them).
My questions are:
1. Was there anything wrong in the cooking process or is that just the way the creme is meant to be? Is there a way to make it more solid - adding more cornflour or something?
2. In any case, I was thinking that something that might solve my problem and also improve the eclaire is making a white choclate ganache/ carmalized white choclate and then folding it into the creme patissiere- making it more solid and more awesome! I found a lot of different ratios regarding the cream/white choclate when making the ganache. What are the differences and what would you reccommend for this case?
Thank you very much