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

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

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 ...

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 ...

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.

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.