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Post by :Spytopuss
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :2104
Click below to download : Pastries - Cream Filling (Format : PDF)
Pastries - Cream Filling
4 TBS. flour1 cup milk
1 stick margarine
1/2 cup Crisco®
2 cups powdered sugar
2 tsp. vanilla
Combine flour and milk in saucepan. Cook until thickened. Refrigerate until cold.
In mixing bowl, cream together, margarine and Crisco. Add powdered sugar gradually to creamed mixture.
NEXT BOOKS
1/2 gal. milk3 eggs1/2 lb. sugar1/2 lb. cake flourgranulated sugardark rum and vanilla, to tasteBoil milk in thick bottom pan. Whip in eggs, sugar, and cake flour. The eggs and sugar are mixed first then add the flour to egg. Make sure you use cake flour. Temper egg mix with half cup of milk or it'll be too thick to pour into milk in pan. You must whip this vigorously as its being poured into boiling milk or it'll scorch. Once everything has come back to boil pour out onto marble slab or tray, sprinkle
Pastries - Custard Filling For Pastries
PREVIOUS BOOKS
Pumpkin Filling: 1 (15 oz.) can pumpkin 1/2 cup sugar 1/4 teaspoon salt 1/2 teaspoon cinnamon, optional 1/4 teaspoon ginger, optional 1/8 teaspoon cloves, optional Empanada Dough: 1/3 cup water 1/4 cup sugar 1 teaspoon salt 2 (1/4 ounce) packages dry yeast (4 1/2 teaspoons) 1/8 teaspoon baking powder 2 generous pinches cinnamon 3 cups flour, divided in half generous 3/4 cup vegetable shortening For filling: Mix ingredients together and set aside. Preheat oven to 350 degrees F. Combine water, sugar, salt, yeast, baking powder, and cinnamon. Using an electric mixer, gradually blend in half of the flour. Add shortening and
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