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 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
CREME HORN FILLING
I love those creme horns from the bakery. They're so light and flakey...and so rich! My favorite thing about them, though is the filling. When I worked at our local grocery store, the lady in the bakery gave me the recipe. It's been pared down quite a bit, but she said this was basically it, only they make it in pretty big batches.
Provided by Redneck Epicurean
Categories Dessert
Time 5m
Yield 1 batch
Number Of Ingredients 3
Steps:
- Whip ingredients with a mixer. Fill creme horns or cream puffs.
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 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.
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