|
Hazelnut Creme Filling - Maple Creme Filling
Home
|
Recipe Indexes
| Dinner
Party Menus |
Food History
|
Diet - Health - Beauty
Baking Corner
| Regional
Foods | Cooking
Articles
|
Hints & Tips
| Culinary
Dictionary
|
Newspaper
Columns |
|||||||
|
If your require additional filling or icing for your cream puffs, these recipes can be multiplied. The filling and Icing recipes are very versatile and lends themselves to many different flavorings. These are great filling for your home-baked Cream Puffs (see Linda's cream puff recipe).
Check out more of Ellen Easton's Tea Travels™ articles and recipes. Learn about the History of English High Tea, English High Tea Menu, and more delicious Afternoon Tea Recipes. More Butters, Condiments, Sauces, Relish & Jelly Recipes.
1
egg In a large bowl, beat egg with flour, sugar, instant coffee, hazelnuts, and cornstarch until well blended. In a large saucepan over medium-high heat, add milk and bring almost to a boil. Remove from heat and slowly whisk the hot milk into the egg mixture. Return all the ingredients to the saucepan, cook for about 5 minutes, stirring constantly, until thickened and comes to a boil. Remove from the heat./p> Add vanilla extract and hot water to the thickened mixture, stirring to combine. Set aside to cool until firm. Fold in the whipped cream. Refrigerate until thick. When ready to serve, horizontally slice the top of the cream puff to create two pieces (a top and a bottom). Fill each cream puff bottom with a spoonful of Hazelnut Creme Filling. Close with the top section.
Additions to this recipe may include flavored extracts or liquors, cocoa, food colorings, and flavored waters.
1
egg In a large bowl, beat egg with flour, sugar, and cornstarch until well blended. In a large saucepan over medium-high heat, add milk and bring almost to a boil. Remove from heat and slowly whisk the hot milk into the egg mixture. Return all the ingredients to the saucepan, cook for about 5 minutes, stirring constantly, until thickened and comes to a boil. Remove from the heat. Add vanilla extract, hot water, and maple syrup to the thickened mixture, stirring to combine and dissolved. Set aside to cool until firm. Fold in the whipped cream. Refrigerate until thick.
When ready to serve, horizontally slice the top of the cream puff to create
two pieces (a top and a bottom). Fill each cream puff bottom with a spoonful
of Hazelnut Creme Filling. Close with the top section.
In a small saucepan, heat the cream and maple syrup until bubbling; remove from heat. Add the powdered sugar and stir until smooth (do not allow the mixture to boil). While still warm, pour or spoon over the top section of each filled cream puff.
|
