FRENCH CREAM FILLING
I use this filling for cream puffs and eclairs. It's so light and fluffy and absolutely decadent.
Provided by Kit Gay
Categories World Cuisine Recipes European French
Yield 16
Number Of Ingredients 5
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.
Nutrition Facts : Calories 49.1 calories, Carbohydrate 2.4 g, Cholesterol 15.6 mg, Fat 4.2 g, Protein 0.6 g, SaturatedFat 2.6 g, Sodium 9.3 mg, Sugar 2.1 g
FRENCH PASTRY CREAM
Pastry cream is a light, rich custard filling for any cake, fruit tart, puff or dessert crepe. Lovely poured over fresh fruit cup. Quick and easy to make.
Provided by Gingerbee
Categories Dessert
Time 2h10m
Yield 2 3/4 cups
Number Of Ingredients 6
Steps:
- In a medium saucepan, heat 2 cups milk to boiling.
- While milk is heating, whisk egg yolks, sugar and remaining 1/4 cup milk.
- Whisk in cornstarch and flour until smooth.
- Temper the egg mixture by slowly whisking in about 1/3 of the heated milk, then whisking in the remaining milk.
- Return mixture to saucepan and cook over medium-high heat until mixture thickens and boils.
- Whisk constantly.
- Reduce heat to low and cook for another 2 minutes.
- Remove from heat and stir in vanilla or other flavorings.
- Pour into a bowl, press plastic wrap on the surface to prevent a skin from forming and cool to room temperature before chilling for at least 2 hours.
Nutrition Facts : Calories 490.5, Fat 14, SaturatedFat 6.9, Cholesterol 296.2, Sodium 111.7, Carbohydrate 78.6, Fiber 0.4, Sugar 49.2, Protein 11.7
FRENCH CREAM FILLING
Provided by chef.pierre
Number Of Ingredients 0
Steps:
- Heat 3/4 cup milk in saucepan over medium heat. Combine sugar, flour and salt; add remaining 1/4 cup milk, and blend to a smooth paste. Stir paste into hot milk and cook, stirring constantly until mixture thickens. Remove from heat. Add hot mixture, a little at a time to egg yolks; then return to saucepan. Place over low heat. Cook a few minutes longer, stirring well, but do not boil. Add vanilla and cool as quickly as possible. Refrigerate. Stir well before using. Mixture may be thinned if desired by beating in a few spoonfuls of rich milk.
Nutrition Facts :
FRENCH CREAM FILLING
Steps:
- Beat white until foamy and add salt. Beat until stiff and not dry. Beat cream separately until it forms soft peaks. Slowly beat in sugar and vanilla. Fold two mixes together.
FRENCH BUTTERCREAM
French buttercream may not be as popular as the Italian or Swiss variety, but it is just as light and creamy. Plus, it is richer and a deeper shade of pale yellow from extra egg yolks. It makes a great cake filling and frosting.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield about 4 cups
Number Of Ingredients 5
Steps:
- Place the whole eggs and yolks in the bowl of an electric mixer fitted with a whisk attachment. Beat on medium-high speed until the eggs are pale yellow and thick, about 5 minutes. (The eggs will hold an indent made with your finger for a few seconds.)
- Meanwhile, pour the sugar and 1/3 cup water in a medium saucepan set over medium heat. Attach a candy thermometer to the side of the pan and bring to the soft-ball stage, without stirring, 240 degrees F.
- Begin whipping the eggs again on medium-high speed and slowly drizzle in the hot syrup, aiming the syrup between the side of the bowl and the beaters. Continue to whip until both the bottom of the bowl and the mixture are cool, 10 to 15 minutes. The mixture should be thick, but will not form a peak at this point. Beat in the salt.
- While still beating on medium-high, add the butter, a few pieces at a time. As the butter is added, the buttercream may appear to thin out some, but it will thicken into firm peaks once all of the butter is added. Beat in the vanilla extract.
- Use right away or refrigerate in an airtight container overnight. The buttercream may need to be beaten again to smooth out before using.
FRENCH BUTTERCREAM FROSTING
A very rich, light icing. Once you use this style of buttercream icing, you will never go back to the old standard.
Provided by Leta8076
Categories Dessert
Time 30m
Yield 1 1/2 lb
Number Of Ingredients 6
Steps:
- Combine the sugar and water in a saucepan.
- Bring to a boil while stirring to dissolve the sugar.
- Continue to boil until the syrup reaches a temperature of 240 degrees F (115 C) While the syrup is boiling, beat the yolks with a wire whip or the whip attachment of a mixer until they are thick and light in color.
- As soon as the syrup reaches 240 F, pour it very slowly (in a thin stream) into the beaten yolks while whipping constantly.
- Continue to beat until the mixture is completely cool and the yolks are very thick and light.
- Whip in the butter a little at a time.
- Add it just as fast as it can be absorbed by the mixture.
- Beat in the vanilla.
- If the icing is too soft, refrigerate it until it is firm enough to spread.
- Chocolate: Melt 3 oz sweet chocolate and cool slightly (chocolate must not be too cool or it will solidify before completely blending with the buttercream).
- Blend with about one quarter of the buttercream, then blend this mixture into the rest.
- For very sweet buttercreams, use 1 1/2 oz unsweetened chocolate instead of the sweet chocolate.
CREAM FILLING
If making both Pink Heart Sandwich Cookies and the Chocolate Heart Sandwich Cookies, just double this recipe.
Provided by Martha Stewart
Time 6m
Yield Makes 1 1/4 cups, enough to fill about 60 sandwich cookies of various sizes
Number Of Ingredients 5
Steps:
- Beat butter with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce speed to low, and gradually add sugars, beating until thoroughly combined. Beat in vanilla. If filling is too thick to spread, beat in milk, 1 tablespoon at a time, until spreadable.
FRENCH VANILLA CREAM PUFFS
French vanilla filling dotted with mini chocolate chips is sandwiched in puffy pastry for this elegantly sweet dessert. You could substitute white chocolate or chocolate pudding for the vanilla if you like.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a saucepan, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until mixture is smooth and shiny., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 20-25 minutes or until golden brown. Remove puffs to wire racks. Immediately cut a slit in each for steam to escape. Cool. Split puffs and remove soft dough., For filling, in a bowl, beat milk and pudding mix on low speed for 2 minutes. Refrigerate for 5 minutes. Fold in whipped topping and chips. Fill cream puffs just before serving; replace tops. Dust with confectioners' sugar.
Nutrition Facts : Calories 132 calories, Fat 8g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 111mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
More about "french cream filling recipes"
FRENCH CREAM RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Calories 34 per servingServings 2
- Put cream cheese in bowl and mix on high speed with rotary or whip beater until cheese is spread around base of bowl. With mixer on high speed, pour cream down the side of the bowl (not into beaters) into the cheese, slowly enough that the cheese stays thick and forms ridges like stiffly whipped cream as you beat it; scrape sides of bowl as necessary.
- When all the cream is whipped into the cheese, turn off mixer. Add lemon peel, lemon juice, and powdered sugar to taste; mix at medium speed to blend.
FRENCH CREAM PUFFS FILLING - RECIPES | COOKS.COM
From cooks.com
PERFECT PASTRY CREAM - THE STAY AT HOME CHEF
From thestayathomechef.com
ALMOND CREAM FILLING (FRANGIPANE) - LET THE BAKING BEGIN!
From letthebakingbegin.com
FRENCH MACARONS WITH VANILLA BUTTERCREAM FILLING - AHEAD OF THYME
From aheadofthyme.com
FRENCH CREAM FILLING - RECIPES | COOKS.COM
From cooks.com
BAKED FRENCH TOAST CASSEROLE WITH CREAM CHEESE FILLING
From feelslikehomeblog.com
FRENCH CREAM PUFFS AKA CHOUX A LA CREME - EAZY PEAZY DESSERTS
From eazypeazydesserts.com
FRENCH CREAM RECIPE - PAULA DEEN
From pauladeen.com
10 BEST CREAM FILLING FOR CREAM PUFFS RECIPES | YUMMLY
From yummly.com
FRENCH PASTRY RECIPES - DOUGH, FILLINGS, AND PASTRIES
From easy-french-food.com
10 BEST FRENCH CREAM CAKE RECIPES | YUMMLY
From yummly.com
FRENCH BUTTERCREAM FROSTING (VIDEO + STEP BY STEP PHOTOS!)
From bostongirlbakes.com
EASY ALMOND CREAM FILLING (FRANGIPANE) - A BAKING JOURNEY
From abakingjourney.com
BAVARIAN CREAM FILLING - FOX VALLEY FOODIE
From foxvalleyfoodie.com
FRENCH CREAM RECIPE -SUNSET MAGAZINE
From sunset.com
CREAM FILLING RECIPES | ALLRECIPES
From allrecipes.com
EASY PASTRY CREAM - FRENCH CRèME PâTISSIèRE (10 MINS)- VEENA …
From veenaazmanov.com
THE MOST RELIABLE FRENCH BUTTERCREAM RECIPE - VEENA AZMANOV
From veenaazmanov.com
CRèME PâTISSIèRE (PASTRY CREAM FILLING) - SPATULA DESSERTS
From spatuladesserts.com
FRENCH CHANTILLY CREAM (CRèME CHANTILLY) RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE FRENCH BUTTERCREAM, RECIPE - BAKER BETTIE
From bakerbettie.com
12 SCRUMPTIOUS FRENCH PASTRY RECIPES - RECIPES FROM EUROPE
From recipesfromeurope.com
FRENCH CREAM CAKE RECIPE - SO LIGHT AND DELICIOUS
From homemade-dessert-recipes.com
EASY FRENCH BUTTERCREAM ~SWEET & SAVORY
From sweetandsavorybyshinee.com
3 BEST FRENCH CRêPES FILLINGS – BON APPETIT BOX
From bonappetitbox.com
FRENCH CREAM (THM S • LOW CARB • SUGAR FREE - TJ'S TASTE
From tjstaste.com
FRENCH MERINGUE CAKE WITH CREAM FILLING RECIPE | EAT SMARTER USA
From eatsmarter.com
PISTACHIO CREAM FILLING (FRENCH BUTTERCREAM) ~SWEET & SAVORY
From sweetandsavorybyshinee.com
FRENCH CREPES AND FILLING RECIPES - A THRIFTY MOM
From athriftymom.com
EASY CLASSIC FRENCH CREAM PUFFS - HOUSE OF NASH EATS
From houseofnasheats.com
CREAM FILLING RECIPE | DESSERT RECIPES | OH SO DELICIOSO
From ohsodelicioso.com
CREAM PUFF FILLING (FRENCH VANILLA CREAM) | MERRYBOOSTERS
From merryboosters.com
FRENCH LEMON CREAM TART - CONFESSIONS OF A BAKING QUEEN
From confessionsofabakingqueen.com
CHOUX à LA CRèME (FRENCH CREAM PUFFS) - A BAKING JOURNEY
From abakingjourney.com
BASIC FRENCH MACARONS WITH BUTTERCREAM FILLING RECIPE - SIDECHEF
From sidechef.com
PASTRY CREAM RECIPE - VANILLA, CHOCOLATE AND MORE
From easy-french-food.com
MOUSSELINE CREAM RECIPE (CRèME MOUSSELINE) - COOKIST.COM
From cookist.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love