Cream Puff Filling
"Made up this filling for the profiterole recipe I posted since the creme angelaise recipe I was given contained egg yolks (which I avoid like the plague). Enough to fill 1/2 recipe of my profiteroles"
- Ready In:
- 30mins
- Ingredients:
- 6
- Yields:
-
30 small puffs
ingredients
- 1 cup Splenda sugar substitute
- 4 tablespoons water, cold
- 5 tablespoons half-and-half, cold (I used fat free)
- 2 teaspoons cornstarch
- 1⁄4 - 1⁄2 teaspoon vanilla extract (or other flavoring)
- extra water
directions
- Whisk all ingredients together (except vanilla) to dissolve cornstarch.
- Put into a saucepan over med-high heat, stirring constantly.
- When it starts to bubble over itself, remove from heat, continuing to stir and add vanilla to taste preference.
- Add more water (a little at a time) if too thick (It should be thick enough to stay in the puffs, yet thin enough to pipe inside them).
- Refrigerate for a couple of hours, stir, and check consistency.
- If still too thick (it will thicken when cooled), add more water and stir again.
- repeat, if necessary.
- Put in old-fashioned ketchup/mustard squeeze bottles and pipe chilled mixture inside puffs.
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Reviews
-
This is a really great recipie.
RECIPE SUBMITTED BY
nomnom
Wilmington, Delaware
I graduated from the University of Delaware's HRIM program in '06.
Been several years since I was last active and experimenting, but I'm coming back into it.
I used to be vegetarian (even had a touch of the veganism), and I still love me my veggies, but I also love me my meat. I will never stop liking tofu no matter what. Don't knock until you try it cooked PROPERLY. Tofu is so easy to mess up.
