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Wednesday, April 15, 2009

Fillings & Dressing

Sweetened Whipped Cream:

Whip 1 cup heavy cream in mixing bowl with wire whip until almost stiff.
Add 1/4 cup powdered sugar and 1/2 tsp vanilla and finish beating until stiff.

Cocoa Whipped Cream:

Follow whipped cream directions above and add 3 Tbsp cocoa with the sugar and vanilla.

Whipped Cream and Raspberry Jam:

Fill puffs with whipped cream and pipe in enough seedless jam to taste.

Vanilla Custard:

Scald 2 cups milk, set aside.

Beat 4 egg yolks and 1/2 cup sugar with mixer until pale and thick. Add 1/3 cup sifted white flour and mix.

Very slowly, beat milk into eggs being careful not to curdle.
Pour back into pan and cook until thick, stirring constantly.
Bring to a boil then turn heat to low.

Cook on low for about 2 minutes, stirring constantly.
Stir in 2 Tbsp. butter and 2 tsp. vanilla.

Turn off heat.
Let cool, place plastic wrap on top and refrigerate for 2-4 hours.

Chocolate Kahlua Mousse


1 1/4 cup semi sweet chocolate chips
1/4 cup Kahlua or similar coffee liqueur
1/4 cup butter
3 egg whites
3 Tbsp white sugar
3/4 cup heavy whipping cream


In a medium bowl over hot water, melt chocolate chips, Kahlua and butter.
Do not allow to burn. Set aside until cool.
Do not allow it to harden or become too thick.

In a clean mixing bowl, whip egg whites until soft peaks form.
Add sugar and whip a while longer until stiff peaks hold their shape.
Transfer to a clean bowl and set aside.

In the empty mixing bowl, whip 3/4 cup heavy whipping cream until stiff.

Gently fold egg whites and whipped cream into chocolate mousse mixture
until smooth and blended.

Meanwhile, whip 1 cup heavy whipping cream until semi stiff.
Add powdered sugar and vanilla and whip until stiff.


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