A classic crème pâtissière (vanilla pastry cream filling) is a creamy custard that is the perfect filling for cakes, eclairs, ...

Our puff pastry cake with vanilla custard is almost too delicious to be true. What\'s more, it\'s really easy to make. Let\'s go!

This towering four-layer cake is creamy and slightly boozy. To pipe zigzags: Start at the base of the cake and pipe a 1 1/2-inch-wide zigzag of frosting up the side of the cake; To end, stop the ...

For the filling: *50g dark chocolate, chopped *100g butter, softened *150g icing sugar *50g soft dark brown sugar *1tsp milk *20g cocoa powder Method: 1 Start by making the dough.

Filling for each cake: 1 cup sugar. 2 cups sliced rhubarb (in. 1/4-inch slices) 3 tablespoons butter, melted. 2 tablespoons flour. 1 egg, beaten. 2 tablespoons whipping cream. 1 For filling ...

If baking as a single cake, butter and flour one Bundt or tube pan. Preheat oven to 325 degrees and place rack in lower third of oven. In a medium sized bowl, beat egg whites until stiff, but not dry.

Take a heaped tablespoon of filling (about 25g) and roll into a ball. Wrap dough around filling, pinch in the seams, and form a smooth ball. Toss ball in toasted flour.

It is a chocolate cake with a puddinglike filling which is also an icing.” Joan Jenkins of Laurel answered: “I am responding to the request of Theresa Dorrill. She thought […] ...

Prepare the Bourbon Custard Filling: Whisk together granulated sugar, cornstarch, and salt in a heavy saucepan. Whisk together half-and-half and egg yolks in a glass bowl.