Coffee Cream Filling Recipes

Steps:

• Mixed all three ingredients in a medium sized glass bowl.
• Beat ingredients still stiff.
• Use as a filling in your favourite cake or as frosting for cupcakes.
• Be creative!

Steps:

• Scald coffee with milk.
• Mix sugar, cornstarch, salt and well beaten eggs.
• Strain milk; add gradually to sugar mixture.
• Add butter; cook in a double boiler until thick and creamy, stirring constantly.
• Add vanilla and cool.

Steps:

• Heat milk, butter 1/3 cup sugar and salt; stir until the sugar dissolves. Set aside. Mix yeast, warm water and 1 teaspoon sugar; let stand 10 minutes.
• In a large mixing bowl, combine 3 cups flour, milk mixture, yeast and eggs; beat until smooth. Add enough of the remaining flour to form a soft dough.
• Turn out onto a lightly floured surface and knead until smooth, about 6-8 minutes.
• Place dough in a greased bowl, turning one to grease top.
• Cover and let rise until doubled, about 1 to 1-1/2 hours.
• Meanwhile, prepare topping.
• Combine sugars, flour and cinnamon in a bowl. Cut butter into dry ingredients; set aside.
• Punch dough down; divide in half. Pat or roll each half to fit a greased 9-in. cake pan.
• With a fork, pierce entire cake top.
• Divide topping and sprinkle over each cake.
• Cover and let rise in a warm place until doubled, about 1 hour.
• Bake at 350° for 20-25 minutes.
• Remove from pans and cool on wire racks.
• For filling, combine flour and milk in a saucepan; cook, stirring constantly, until mixture thickens.
• Cool.
• In a mixing bowl, cream remaining ingredients until well-mixed. Add flour mixture and beat until fluffy.
• Cut each cake in half horizontally; spread each with half the filling.
• Refrigerate until ready to serve.

Steps:

• In a small saucepan, heat the milk, 1/3 cup sugar, butter and salt; stir until sugar is dissolved. Set aside. In a small bowl, combine the yeast, warm water and remaining sugar; let stand for 5 minutes., In a large bowl, combine the milk and yeast mixtures, eggs and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn out onto a lightly floured surface and knead until smooth, about 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. , Meanwhile, in a bowl, combine the sugars, flour and cinnamon; cut in cold butter until mixture resembles coarse crumbs; set topping aside. Punch dough down; divide in half. Pat or roll each portion to fit a greased 9-in. round baking pan. With a fork, pierce tops; sprinkle with topping. Cover and let rise in a warm place until doubled, about 1 hour. , Bake at 350° for 20-25 minutes. Remove from pans and cool on wire racks. For filling, in a small saucepan, combine flour and milk until smooth. Cook and stir for 1-2 minutes or until thickened; cool. In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Add flour mixture; beat until fluffy. Split each cake into two horizontal layers; spread each with half the filling. Refrigerate until serving.

Steps:

• For crust:
• Combine flour, brown sugar and salt in medium bowl. Add butter and cut in with fingers or pastry blender until mixture resembles coarse meal. Beat egg yolk and water in small bowl to blend. Pour over flour mixture. Stir with fork until mixture forms dough. Gather into ball; flatten into disk. Wrap dough and chill until firm, at least 30 minutes.
• Preheat oven to 400°F. Roll dough out on lightly floured surface to 12-inch- diameter round. Roll up on rolling pin and transfer to 9-inch-diameter tart pan with removable bottom. Fit dough into pan and trim edges. Freeze until firm, about 20 minutes. Bake crust until golden brown, piercing with toothpick if crust bubbles, about 15 minutes. Cool slightly. Maintain oven temperature.
• For filling:
• Place walnuts on cookie sheet and toast in oven until just golden brown and fragrant, about 8 minutes. Cool. Reduce oven temperature to 350°F.
• Dissolve instant coffee in 2 tablespoons water in large bowl. Add brown sugar and whisk until smooth. Whisk in eggs, corn syrup, butter and salt. Stir in walnuts. Pour filling into prepared crust and bake until set, about 30 minutes. Cool tart on rack. (Tart can be prepared 6 hours ahead. Cover loosely and let stand at room temperature.)
• For cream:
• Dissolve instant coffee in 1 teaspoon water in small bowl. Whip cream and sugar until medium-soft peaks form. Add coffee mixture and continue beating until stiff peaks form.
• Serve tart with whipped cream.

Steps:

• Prepare the pastry cream: Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk, espresso, and egg yolks in a glass measuring cup. Add milk mixture to saucepan, along with butter. Cook over medium heat until mixture comes to a boil. Let boil 1 minute. Remove from heat and add vanilla.
• Strain pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days.
• Prepare the puffs: Preheat oven to 400 degrees. In a medium saucepan over medium-high heat, combine butter, sugar, salt, and water. Bring to a boil and immediately remove from heat. Using a wooden spoon, quickly stir in the flour until combined.
• Return pan to medium-high heat and cook, stirring vigorously, until mixture pulls away from the sides and a film forms on the bottom of the pan, about 3 minutes.
• Remove from heat and add eggs, one at a time, stirring vigorously after each addition, and waiting to add the next egg until the previous one is entirely incorporated.
• Transfer dough to a pastry bag fitted with a 3/4-inch plain round tip (#809). On two parchment-lined baking sheets, pipe sixteen 2-inch rounds. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Bake, rotating halfway, until puffed and deep golden-brown, 30 to 35 minutes. Transfer to a rack. Using a paring knife, make a small "X" in the bottom of each puff. Let cool completely.
• Whisk the pastry cream until smooth and transfer to a pastry bag fitted with a 1/4-inch filling pastry tip (#230). Fill each puff with some of the pastry cream.
• Make the glaze: Place the chocolate in a medium bowl. Bring the cream to a boil in a small saucepan over medium heat. Pour the hot cream over the chocolate; let stand 1 minute. Whisk until smooth. Dip the top of each cream puff in the chocolate and let stand at room temperature to set, about 20 minutes.

Steps:

• In the top of a double boiler, combine the sugar, flour and salt; gradually stir in milk until smooth. Cook and stir over boiling water until thickened, about 10 minutes. Stir in coffee granules., Gradually stir a small amount into egg yolks; return all to pan. Cook and stir for 3 minutes. Remove from the heat; add butter and vanilla. Cool for 30 minutes. Pour into crust; chill. , In a bowl, dissolve coffee granules in a small amount of cream. Add sugar, vanilla and remaining cream. Whip until stiff peaks form. Spread over filling; sprinkle with crushed candy bar. Chill.

Steps:

• Pour the water into a small bowl and sprinkle the gelatin over it. Let stand until ready for use.
• Pour the milk into a small saucepan and whisk in the coffee granules. Place the saucepan over medium-high heat and bring the milk just to the boil, whisking to dissolve the coffee.
• Put the egg yolks into a bowl and whisk just to blend them. Add the sugar and continue to whisk.
• Gradually whisk the hot milk into the egg yolks. Note: when you whisk in the hot milk, be sure to do it very slowly, or you will have scrambled eggs. Pour the mixture back into the saucepan and place over medium low heat.
• Cook, stirring constantly and scraping the bottom of the pan, until mixture thickens and reaches 165°-170°F on an instant-read thermometer. If you don't have a thermometer, dip a metal spoon in the sauce and run your finger down the middle of the the back of the spoon. It should leave a clear trail.
• Remove from heat and whisk in the gelatin until it is completely dissolved.
• Pour the mixture into a large bowl and allow to cool to room temperature.
• Place the bowl in the refrigerator and stir about every 5 minutes. After 20 minutes remove the mixture.
• Whip the cream until soft peaks form. Gently fold the cream into the custard.
• Lightly oil a 4-5 cup mold. Pour the custard into the mold and refrigerate, until set, at least every 2 hours.

Steps:

• Combine flour and milk. Bring to a boil and stir until thickened. Cool completely.
• Cream everything else with an electric mixer. Beat in the cooled milk until the sugar is dissolved.
• Use as you desire. It tastes alot like a hostess cake filling, and would go great in chocolate cupcakes.