Over low heat (or use double boiler or microwave) melt the butter, and add the chopped chocolate. Let it melt gently.
When completely melted, add vanilla or liqueur.
Cool slightly, then whisk in the cream cheese until the mixture is smooth.
Cool, then chill until thick enough to use as a filling for a cake or a Swiss roll.
quare baking pan and bake for 1 hour, or until a
ake pans.
Cool completely. For best results and time permitting
For Pecan Cream Filling: A day before you make
ot oven for 20 to 30 minutes.
Chocolate Butter Cream Filling:
hem a little.
Bake for 9 minutes, turning the pans
mooth. Cover bowl and refrigerate for 2 hours.
Spray a
br>Beat egg whites and cream of tartar together.
Beat
For almond cream filling: Pour half and half into
ixer bowl on low speed for 30 seconds, scraping bowl constantly
b>cakes from pans; cool completely.
Meanwhile in chilled bowl, beat cream
rease; the cakes will fall right out.
For the cake layers
For Devonshire Cream:
In a small saucepan
he cherry filling ingredients together and chill overnight.
For the mousse
eet. For profiteroles, use mini or small scoop.
Bake Cream Puffs
In a heavy duty stand mixer fitted with the paddle, cream the margarine or butter and the shortening for 3-4 minutes, until very soft and creamy.
Add in the icing sugar, starting with 1 cup; beat until smooth.
Add in whipping cream and vanilla; beat until very smooth and fluffy, adding more icing sugar to achieve the desired texture; beat for 4-5 minutes.
Use as a filling for cakes, and also fantastic as a filling for jelly roll cakes.
Chocolate Cream Filling:
Slowly pour 1/2 cup of cream through a
nd toast in the oven for about 5-7 minutes or
ans. Flatten slightly.
Bake for 12-15 mins, until golden
rap; refrigerate for 30 mins.
Meanwhile, for the coffee cream filling, combine coffee