Fillettenderloinsteaksincreamcheesepastryparcelsoamc Recipes

FRENCH CREAM FILLING

Steps:

• Mix heavy cream with the milk and beat until stiff. Fold in the sugar, beaten egg white and vanilla. Gently mix until all sugar is incorporated. Pipe into cornucopias, or different types of puffed pastry.

CREAM FILLED PASTRY: CREMESCHNITTEN

Steps:

• Preheat oven to 375 degrees F.
• Roll out the puff pastry into 1/4-inch thickness. Cut into four (3 by 12-inch) pieces. Dock the dough all over. Bake for 18 to 20 minutes or until golden brown in color. Transfer to a baking rack to cool. Reserve 2 puff pastry strips. Cut each of the remaining two into 6 equal pieces. Reserve.
• In a bowl, soak gelatin leaves with cold water to soften.
• In a medium bowl, combine the eggs, sugar and vanilla scrapings. Cook over a double-boiler, whisking all the while, until mixture begins to thicken. Remove from heat and stir in the gelatin. Carefully fold the whipped cream into the egg mixture. Allow to cool and thicken for 15 minutes.
• To assemble: Spread 1/3 cup of raspberry marmalade on top of the 2 (12-inch) puff pastry pieces. Top raspberry marmalade with the cream mixture. Cover with cut pieces of puff pastry and refrigerate at least 1 hour before service.
• To serve: Sprinkle with powdered sugar. Serve immediately.

PASTRY CREAM (EGGLESS)

Steps:

• Mix first 4 ingredients in a large pan until well blended and sugar is almost dissolved.
• Place pan over medium heat and cook, stirring constantly, until it comes to the boil.
• Continue to simmer, stirring constantly while simmering, until very thick (about 5- 10 minutes).
• Remove from heat and add vanilla (or your choice of flavoring).
• Pour mixture into bowl and cover surface directly with waxed paper or plastic wrap to prevent skin from forming.
• Refrigerate several hours to overnight.
• To use pastry cream to fill[recipe=40291]cannoli shells[/recipe]: Chop 1 regular size Hershey chocolate bar and add bits to cooled (pastry cream) mixture.
• Fill cannoli shells by piping mixture into shell using a pastry bag, or use a long-handled iced tea spoon.
• Dip ends of filled cannoli into toasted, sliced or crushed almonds or crushed pistachio nuts or finely minced chocolate bits.
• Sprinkle top of shells lightly with powdered sugar (recipe will fill about 16 shells depending on their size).