Way back when, during our product development we found:
Pastry creme that we use straight, I prefer a softer product.
When we used that creme for the things like frangipane, the finished product did not set tight enough for my liking.
Gotcha. I once made a tart with pastry cream and when cutting the tart the pastry cream would spill from the sides of the tart... tasted great but didn't look so good and was hard to cut into wedges.
Thanks for your answer!