eeks) for future use.
Italian Pastry Cream (Pasticciera Cream): Place sugar, egg yolks
Choux Pastry:
Heat oven to 400\
350\u00b0F.
Cream butter and sugar
cup of the Almond Pastry Cream into the cooled apples and
Make vanilla pastry cream:
In 2 quart saucepan,
o milk, stirring constantly, until pastry cream thickens, about 7 minutes. Remove
-3 hours.
Make pastry cream by heating the milk in
n half.
Prepare Almond-Cream Filling; spoon into bottom of ring
ayer on cake plate; spread Cream Filling evenly over layer.
Add
n a wire rack.
Pastry Cream Filling:.
In a heavy saucepan
Heat heavy cream in medium sauce pan over
o make the brandy cream filling combine the cream, sugar, vanilla and gelatin
ntil firm.
RASPBERRY CREAM FILLING.
Place softened cream cheese and jam
0 minutes.
Chocolate Butter Cream Filling:
Blend the pudding powder
For Pecan Cream Filling: A day before you make
br>Beat egg whites and cream of tartar together.
Beat
ack to cool.
Vanilla Cream Filling:.
Put the butter and
atter.
Combine dairy-free cream cheese, 3/4 cup sugar
oint, if making chocolate pasticciera cream, add chocolate and while stirring
lden on the bottom.
PASTRY CREAM: Make filling according to the directions