and other choux pastry dishes. Even if you forget about it and it sets solid in the bowl, sitting it (the bowl) in warm water and and slowly stirring again will bring it back to a shiny liquid consistency. For this reason I pour it into a squeeze bottle and keep it in the fridge. I take it put and sit it in a pint glass of warm water five-to-ten minutes before it's needed. Laid back Aussie doesn't specify the cream...sounds right to me...I ever knew there were all these different sorts of cream - double, single, whipping etc - till I moved to the UK. I still am not sure what the difference is. Kiwiana - single, whipping, double cream all have different levels of butterfat. Single cream has too little, double cream has more than enough, and whipping cream (like baby bear's porridge) is just right. Kiwiana: I think the different sorts of cream just have slightly different fat contents, which determines their best usage. I live in Germany and they don't discriminate here either -- cream is cream is cream. And they use a lot of it! The warm chocolate sauce with ice cream at Cte (Coupe Noire) St Paul's that I had after seeing Jan Garbarek was a treat from the Gods, after being in Paradise for one hour..... Never had it any better.... chocolate sauce that hardens completely when poured on ice cream. You can buy this stuff, but how to make it yourself? It's