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Old 01-20-2006, 03:31 PM   #31
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I think I'd put my flavorings in the pudding part.
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Old 01-20-2006, 08:40 PM   #32
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Sorry, I haven't read all the posts, but I'm wondering if any of you have a recipe for the creamy yellowish filling?
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Old 01-20-2006, 08:49 PM   #33
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Thats custard Constance. I cheat and buy Bird's custard powder and use that.
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Old 01-20-2006, 09:17 PM   #34
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We don't have that in middle America, Alix. Would Jello custard pudding mix work?
Jello pretty well has the market covered here.
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Old 01-20-2006, 11:05 PM   #35
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I obtained this recipe for cream puff filling from another food board and it is EXCELLENT ! Obviously a little calorie laden!! You can substitute half and half for the heavy cream or chocolate instant pudding for the vanilla.The possibilities are endless...

FILLING FOR CREAM PUFFS


2 (3.5 ounce) packages instant vanilla pudding mix
2 cups heavy cream- DO NOT WHIP
1 cup milk
THAT'S IT!!
Directions:
Mix together by hand, vanilla instant pudding mix, cream and milk for about 2 minutes with a whisk. Cover and refrigerate to set. (that takes about 20 minutes at the most).
This is enough to fill about 20 small cream puffs and it tastes amazing.


Enjoy !
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Old 01-21-2006, 07:34 AM   #36
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Quote:
Originally Posted by Constance
We don't have that in middle America, Alix. Would Jello custard pudding mix work?
Jello pretty well has the market covered here.
Yep, Jello pudding works. Once I get some more coffee in me I'll dig up the Jacques Torres recipe for pastry cream.
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Old 01-21-2006, 10:09 AM   #37
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I'm back, Connie. here's the recipe, adapted from Jacques' version:

2 T cornstarch
scant 1/2 cup sugar
4 large egg yolks
generous 2 cups milk
1 vanilla bean
1 T unsalted butter, optional

Sift cornstarch and half the sugar together, add egg yolks, whisk until thick and well blended.

heat milk and remaining sugar over medium high heat in a large saucepan (mix will gain volume while cooking, so a large pan is needed to prevent spillage while whisking. Cut vanilla bean in half and scrape out seeds - add seeds and skin to heating milk. Bring to boil.

Temper egg mix by pouring about half the milk into egg mix. Whisk to prevent eggs from scrambling. then pour tempered mixture back into saucepan with the rest of the milk. Keep whisking.

As the temp increases the mixture will thicken - it will get very thick just before it boils. Keep whisking once it boils and cook for another couple of minutes to cook out the starch flavor.

Take saucepan off the heat and strain pastry cream to remove any cooked egg and vanilla bean bits. Add butter now if you want to, stirring until it is incorporated.

Pour pastry cream into clean airtight container and place plastic wrap right on the surface to prevent skin forming. Cool at room temp, then refrigerate for up to 3 days. Add flavorings at any point in the process, but use small amounts and taste test as you go so it doesn't get too runny. Non-alcoholic-based flavorings should be added at the beginning.
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Old 01-21-2006, 10:44 AM   #38
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I'm gaining weight just thinking about it. Thank you!
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Old 01-21-2006, 12:16 PM   #39
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We are having tea for a friend on Wednesday and I'm having trouble deciding between petit fours and the eclairs. I thought my mind was made up, but you ladies keep coming up with such tasty innovations - it has me confused. Thanks.
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Old 01-21-2006, 09:30 PM   #40
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I used to make little cream puffs and fill them with chicken salad. They were always a big hit, and they'd be nice for your tea.
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