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Pastries - Custard Filling For Pastries Post by :ozepro Category :Learning Kitchen Author :Unknown Date :March 2012 Read :786

Click below to download : Pastries - Custard Filling For Pastries (Format : PDF)

Pastries - Custard Filling For Pastries

1/2 gal. milk
3 eggs
1/2 lb. sugar
1/2 lb. cake flour
granulated sugar
dark rum and vanilla, to taste

Boil 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 liberally with granulated sugar (to prevent crusting) and let cool, when cool refrigerate until completely cold.

Place in mixer and beat with paddle, when most of the lumps are gone add dark rum and vanilla.
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To make twenty 12- by 16-inch sheets 6 cups all-purpose flour 2 teaspoons salt 2 cups lukewarm water 4 tablespoons olive oil Cornstarch Sift the flour and salt into a deep mixing bowl. Beating constantly with a large spoon, pour in the water in a thin, slow stream and beat until the flour and water are well blended. Then knead the dough in the bowl by pressing it down, pushing it forward several times with the heel of your hand and folding it back on itself Re-peat for 5 to 10 minutes, or until the dough can be gathered into a

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4 TBS. flour 1 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.