|By MindyMc on Saturday, September 09, 2000 - 06:27 pm: Edit|
I made a batch of puff pastry dough last week and it turned out pretty good. I made cream horns with it. Anyway, I'm having trouble finding a good filling recipe for them. I have bought them from a local bakery and I'm trying to duplicate the filling that they use in their cream horns. This filling can be at room temperature for days without spoiling. Any ideas on what they are using for filling. It stays soft but does get a slight crust on it when left out in the air. I think it might be a commercial type of filling. Thanks.
|By raine on Sunday, September 10, 2000 - 10:24 am: Edit|
That would be non-dairy stablized whipped topping. If you don't need it to sit unrefridgerated for several days,use something else. There is nothing you can do to mask the artificial flavor in this product. It is intended for shelf life, and that is the only good quality about it. IMNSHO
|By MindyMc on Sunday, September 10, 2000 - 03:10 pm: Edit|
Would this be like Rich's bettercream? thanks.
|By MindyMc on Sunday, September 10, 2000 - 03:11 pm: Edit|
Would this be like Rich's bettercream? thanks.
|By raine on Sunday, September 10, 2000 - 07:27 pm: Edit|
Yes, that is one brand.
There are dozens of different brands to choose from. I think the best results come from the unsweetened and unflavored kind. Make sure you read the lables, some of them are not shelf stable. Also,make sure you don't over whip. It will look some what thin, but it continues to thicken on its own.
|By Panini (Panini) on Sunday, September 10, 2000 - 08:13 pm: Edit|
I don't know if it was bettercream. There is also Rich's whipped topping. Raine is right, follow the directions closely, your working with chemicals.
We keep ours cold, so we use 40% pastry cream and 60% whipped cream. Good tip I got from DeBord, coat the inside with choco. Adds texture and shelflife.
|By MarkG on Monday, September 11, 2000 - 05:17 am: Edit|
This may lead to another topic but I was wondering how many of us use products like Rich's Bettercream? We make our own buttercream, pastry cream, whipped cream for all cakes, etc. but have noticed our competition using Dawn, H&H products. What goes into your decision to use your own versus pre-made, chemically enhanced?
|By MindyMc on Monday, September 11, 2000 - 01:13 pm: Edit|
Do you think it would be possible to mix the commercial bettercream with maybe marshmellow creme and buttercream icing to mask the taste of it. I tried mixing buttercream and marshmellow creme together and the taste is pretty good but it just doesn't have as light a texture that I'm looking for.
|By Raine on Monday, September 11, 2000 - 08:53 pm: Edit|
I'm tellin' ya, there is no way to disguise the artificial flavor. If there was, I would have found it by now. Best info I could give you is to use a high quality pure vanilla extract, or use flavored syrups, You can add quite a lot of it without messing up the texture. Good luck. If you happen across a solution, I would appreciate the info.
|By Yankee on Tuesday, September 12, 2000 - 01:46 am: Edit|
I did a benefit over the weekend, 2k pieces. I did chocolate macaroons (French type with ganache) and little brownies. I shared a booth with a chain restaurant (that had an organic/PC type of name).
So, while you ask about the type of product choices we make, here is a real life slice of it.
All my stuff was hand made using high end chocolate, butter, etc. We do not have the tight restrictions that other places have, so I just use the best stuff I can find. Since my name is on it, why not?
Anyways, the guys next to me were shelling out little brownie sundaes. Factory brownies, sauce from #10 cans, Sealtest ice cream and whipped cream from the can, styrofoam plates, the works. They had a line all day, people could not get enough of the stuff. Meanwhile, they are producing garbage by the bagfull. No recycling here, despite the organic/PC name of the place. It was sick.
|By Yankee on Tuesday, September 12, 2000 - 02:01 am: Edit|
We had a hard time at first getting people to try our stuff. If it was not for the fact that every once in while someone would come by and get jacked to see French macaroon cookies, I would have packed it in.
Thankfully, as word spread, we ended up with a line and I got cleaned out.
I know that we all work in different markets with different customer expectations and working conditions, but the stuff these guys were putting out made me want to puke. It also made me think about how much waste I produce in a day. Mostly it's milk, cream and egg cartons hitting the bins, plus plastic wrap. All I threw out that day at the benefit was plastic wrap, everything else got eaten or was a house container.
Sorry if this rant was a little OT, but the "way of the Sweetex" leaves a nasty taste in my mouth.
|By chefkramer on Tuesday, September 12, 2000 - 03:10 pm: Edit|
Maybe the thing you are looking for is the following ...it reacts without ccoling in a similar way as you described...
boil on quart water together with 750 grams sugar until large bubbles show on top , whipp 15 whites of egg not too force in the machine , when it starts! to get creamy add 500 grams sugar and beat until stiff. Then pour the hot sugarsyrup very slowly into it (use a small pan and make it barely run into the beating eggwhites) Keep on beating it until the mixture is cooling down to ~70°F Pipe it immediately into your Horns , but then you need not cover them with chocolate inside as this will melt. The chocolate coating is only used with buttercreams or similar, which however will not keep up unrefrigerated unless chemical staff is used.
|By chefkramer on Tuesday, September 12, 2000 - 03:13 pm: Edit|
you can add any flavor you like ...
When you whipp it till cold even chocolate chips.But it needs a lot of practice to get this filling done properly ...If it does not work out at first try to boil the sugar less or more long pending
|By Brenda on Wednesday, October 18, 2000 - 09:46 am: Edit|
The cream horns I remember as a kid had more of a marshmallow texture in them. I have tried using a meringue powder but don't really remember what recipe I used unless it was one that came with my cream horn molds.
|By mindymc on Sunday, November 05, 2000 - 09:36 pm: Edit|
Hi again, I finally got around to trying the Rich's bettercream as filling for the cream horns. I used about 1/3 bettercream added to 2/3 buttercream icing. It tasted pretty good. I also added extra vanilla and some creme bouquet to it. I didn't add any marshmellow creme. Someone mentioned coating the insides of the cream horn with melted white chocolate. Does this add anything to the taste?
|By W.DeBord on Monday, November 06, 2000 - 08:44 am: Edit|
I think I mentioned that, I do it mainly to keep the filling from softening the shell (extending the shelf life). It adds to the flavor and the crunch, who doesn't like chocolate?
I also usually decorate the top opening of the horn. For instance if I was using a strawberry whipcream to fill... I'd lightly coat the inside with semi-sweet (using my finger) then dip the top inch into the bowl, shake off the excess and adhear small chocolate curls (purchased) around the top. It looks great and adds taste.