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Ingredients

• White pearl Filling
• Prep: 5 min., Chill: 1 hr.
• Yield: Makes 3 cups
• Ingredients
• 1 cup half-and-half or milk
• 1/4 cup all-purpose flour
• 1 cup butter, softened
• 1/4 teaspoon salt
• 1 cup superfine sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• Preparation
• 1. Gradually whisk together half-and-half and flour in a saucepan over low heat. Cook, whisking constantly, 5 minutes or until a thick paste forms. Remove from heat; cool. Cover and chill 1 hour or until cold.
• 2. Beat paste, butter, and salt at medium speed with an electric mixer. Gradually add sugar; beat until light and fluffy. Stir in extracts.
• Note: superfine sugar has a light, powdery texture. Look for it at the supermarket in the baking area.
• Southern Living, JUNE 2008
• =====================================================
• apricot Mousse Filling
• Yield: 12 cups
• Ingredients
• 4 1/2 cups fresh orange juice, divided
• 4 cups dried whole apricots (about 16 ounces)
• 4 envelopes unflavored gelatin
• 4 large egg whites
• 3 cups sugar
• 1/2 cup water
• 4 teaspoons light-colored corn syrup
• 2 teaspoons vanilla extract
• Preparation
• Combine 2 1/2 cups orange juice and the apricots in a large nonaluminum saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until apricots are tender.
• Combine 1/4 cup orange juice and half of the apricot mixture in a blender or food processor, and process until smooth; pour into an extra-large bowl. Repeat procedure with remaining apricot mixture and 1/4 cup orange juice, except leave mixture in blender.
• Sprinkle the gelatin over remaining 1 1/2 cups orange juice in a saucepan; let stand 1 minute. Cook over low heat 10 minutes, stirring until gelatin dissolves. Add gelatin mixture to apricot mixture in blender, and process until smooth. Add to the apricot mixture in bowl, stirring until well-blended. Place bowl over another extra-large bowl filled with ice; let stand until apricot mixture is chilled and thickened (about 30 minutes), stirring frequently and scraping sides of bowl. (If mixture sets up too much, whisk it until it becomes like pudding again.) Remove bowl from ice.
• Combine egg whites (at room temperature), sugar, water, and corn syrup in an extra-large straight-sided bowl. Place bowl over simmering water in a large saucepan (water should not touch bottom of bowl). Beat egg white mixture at medium speed of a mixer 7 minutes. Increase speed to high; beat for 10 minutes or until mixture is smooth and satiny and stiff peaks begin to form. Remove bowl from simmering water; beat in vanilla.
• Fold egg white mixture into apricot mixture; cover and chill at least 8 hours or up to 4 days.
• Susan G. Purdy, Cooking Light, APRIL 1995
• =====================================================
• peach Cream filling
• Yield 6 Servings
• Ingredients
• 180 grams (3/4 cup) reconstituted dried peaches (measure after soaking)
• 6 tablespoons brown sugar
• 3 tablespoons cornflour (cornstarch) or 1 1/2 Tbs arrowroot
• â…› teaspoon salt
• ½ teaspoon vanilla flavoring
• 1 large egg
• 250 millilitres (1 cup) scalded milk
• 2 tablespoons butter
• 125 (1/2 cup) chopped nuts (optional)
• (or apricot or pear or pineapple or apple)
• Combine all dry ingredients and them mix with slightly beaten egg.
• Stir in just enough hot milk to make a thin paste. Add to the rest of the hot milk and cook over boiling water 5 minutes, stirring constantly.
• Add butter, cool, and fold in chopped fruit. Now cook for another 10 minutes (it may not take this long) until the mixture is thick, stirring constantly.
• Add vanilla, and use as a filling for cream puffs, cakes, or topping for spice cake.
• ======================================================
• peach Filling
• Yield 6 Servings
• Ingredients
• 3 tablespoons corn-starch
• ½ cup sugar
• 3 tablespoons lemon juice
• 1 cup Crushed peaches
• 1 cup boiling water
• 1 tablespoon butter
• 2 teaspoons Grated lemon rind
• Pink food coloring
• Few grains salt
• Combine sugar, salt, and corn-starch.
• Add boiling water, stirring constantly, until smooth.
• Cook over hot water until thick.
• Add butter, lemon juice, and grated lemon rind. Mix thoroughly. Cool.
• Add peaches. Add coloring.
• The Household Searchlight
• =====================================================
• apricot cream filling ingredients:
• 1/3 cup Sherry
• 2 tbsp. flour
• 2/3 cup apricot jam, strained
• 1/2 tsp. lemon rind, grated
• 3 tbsp. lemon juice
• 3 tbsp. orange juice
• 3 eggs yolks
• apricot cream filling preparation:
• 1. Add sherry to flour.
• 2. Mix until smooth.
• 3. Add apricot jam, lemon rind and juice, and orange juice.
• 4. Stir until smooth.
• 5. Place in a heavy saucepan.
• 6. Cook over low heat, stirring constantly until thick.
• 7. Stir a few tablespoons of hot sauce into egg yolks.
• 8. Then pour egg yolks into remaining hot mixture, continuing to stir.
• 9. Cook and stir a few more minutes, being careful not to boil, until cream is smooth and thick
• =====================================================
• Almond cream filling recipe
• Category: cakes
• Yield: 1
• Almond cream filling ingredients:
• 1/4 cup butter
• 1 cup almond paste
• 1 cup Rich milk or light cream
• 1/2 cup sugar
• 1/2 cup toasted almonds, ground
• 6 eggs yolks
• 1 tsp. vanilla
• Almond cream filling preparation:
• 1. Servings: 1 cream butter until it is soft.
• 2. Add almond paste a little at a time, alternating with milk.
• 3. Stir in sugar and ground nuts.
• 4. Cook over medium heat, stirring constantly until cream thickens.
• 5. Stir a few tablespoons of hot, thickened cream into egg yolks.
• 6. Then pour egg-yolk mixture into remaining cream, stirring briskly.
• 7. Return to low heat.
• 8. Continue to cook and stir until cream thickens a little more, being careful not to let it boil.
• 9. When mixture is cool, add vanilla.

Description

As I Span The Internet For Hints To My Gross Errors In The Art Of Creating That Glorious Pastry, I Have Come Across Those That Are Born With The Gift, While Those Who Can Afford The Pastry Culinary Schools, But Cannot Mirror The Talent Of This Young Man

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