the egg whites resemble whipped cream).
Turn the beaters down
eanwhile, to make the custard cream, whip cream, custard and powdered sugar until thick
Fold in berries and sour cream. Add 1/2 cup milk
or future use.
Italian Pastry Cream (Pasticciera Cream): Place sugar, egg yolks
In 3-quart saucepan, mix first 4 ingredients; let stand 5 minutes to soften tapioca.
Cook over medium heat, stirring constantly, until it thickens and begins to boil, about 5 minutes. Add wine and continue cooking 5 more minutes, stirring constantly.
Spoon pudding into six 12 ounce wine glasses or dessert bowls.
Cover and refrigerate until well chilled, about 2 hours.
ablespoons of water.
Make custard cream first.
Sift the cornstarch
In 2-quart saucepan, combine half and half or light cream, sugar, cornstarch, salt and egg yolk.
Cook over medium heat, stirring constantly, until mixture coats a spoon well, about 15 minutes (mixture should be about 170\u00b0 to 175\u00b0, but do not boil or it will curdle).
Remove custard from heat.
Stir in vanilla. Pour into bowl.
To keep skin from forming as custard cools, press plastic wrap directly onto surface of Custard Cream.
wl and set aside.
Cream the butter and sugar
oint, if making chocolate pasticciera cream, add chocolate and while stirring
ilk, coconut milk, and heavy cream are well chilled.
In
ake.
Second Layer: Dark Cream Cheese Mousse.
Melt chocolate
et it dry.
Lemon Cream Filling.
Scald 1 1
et cool.
For custard, mix cream and custard powder then heat gently
ently; keep stirring until the custard thickens - DO NOT BRING TO
Cream 2 ounces of powdered sugar
nother saucepan, heat 1 cup cream to just a simmer. Gradually
In heavy saucepan combine the cream, half and half, and the
or with a little whipped cream (recipe follows) or cinnamon on top
ixture.
For the vanilla custard, place all of the ingredients
For the cream puff pastry:
Preheat oven