For Pecan Cream Filling: A day before you make
.
Make the crust: Cream the butter and sugar. Stir
FOR BAVARIAN CREAM:.
Whip the heavy cream until it forms soft peaks.
peed, beat egg whites with cream of tartar until stiff peaks
For almond cream filling: Pour half and half into
eet. For profiteroles, use mini or small scoop.
Bake Cream Puffs
n wire rack.
Meanwhile, for the cream filling, beat powdered sugar, butter
gar and egg. Whisk in cream and vanilla until blended. Without
quare baking pan and bake for 1 hour, or until a
Sift together flour, sugar, cocoa, baking soda and salt.
Stir in water, cooking oil, vinegar and vanilla- Batter will be thin.
Line muffin tins with paper cups (to yield 3 dozen).
Fill each half full of batter.
On the top of each, put one teaspoon of the cream filling (which is next).
For the cream filling, combine softened cream cheese and egg.
Stir in sugar, salt and chocolate.
Bake for 30-35 minutes at 350 degrees.
.
Make the crust: Cream the butter and sugar. Stir
ake pans.
Cool completely. For best results and time permitting
For the Cream Filling:
To a medium saucepan
ot oven for 20 to 30 minutes.
Chocolate Butter Cream Filling:
hem a little.
Bake for 9 minutes, turning the pans
t in the freezer
For the cream filling; after the milk is
For the crust:
Place the
mooth. Cover bowl and refrigerate for 2 hours.
Spray a
br>Beat egg whites and cream of tartar together.
Beat
wer the heat and simmer for 2.5 hours.
Remove