CAKES FILLING
CREAM CHEESE FILLING
CREAM CHEESE FILLING
Ingredients
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• 1 package (8 ounces) cream cheese, softened
• 1/2 cup confectioners’ sugar
• 1/4 cup milk
• 1/2 teaspoon Imitation Clear Vanilla Extract.
Instructions
In large bowl, combine cream cheese, confectioners’ sugar
and milk. Beat with electric mixer on medium speed until
smooth, about 4-6 minutes. Refrigerate until ready to use.
MASCARPONE FILLING
MASCARPONE FILLING
Ingredients
• 1 cup mascarpone, room temperature
• Pinch of kosher salt
• ½ cup heavy cream
• ⅓ cup powdered sugar
Instructions
Using an electric mixer on low speed, beat mascarpone and
salt in a large bowl. With motor running, gradually pour in
cream. Increase speed to medium and beat in powdered
sugar. Continue beating until mixture forms medium peaks.
Do Ahead: Filling can be made 1 day ahead. Cover and chill.
Bring to room temperature before using.
CUSTARD FILLING
CUSTARD FILLING
CUSTARD FILLING
Ingredients
• 2 cups milk
• 6 tbsp sugar
• Pinch salt
• 2 ½ tbsp cornstarch (cornflour) (3 tbsp / 30 g for a stiffer
pastry cream)
• 1 tbsp vanilla bean paste / extract / 1 vanilla bean pod
• 3 large egg yolks
• 1 large egg (please see notes)
• 3 tbsp unsalted butter softened
CUSTARD FILLING
Instructions:
• If using vanilla bean pods, split the bean and scrape the
vanilla seeds/caviar out of the beans.
• Add the bean and caviar with the milk into a saucepan.
Heat the milk over medium high heat and bring it to a
simmer, almost to a boil.
• While the milk is being heated, place the sugar, egg and
yolks, cornstarch and salt in a bowl. Whisk until you have a
thick, smooth mix. (If you are using vanilla bean paste or
extract, add it to the egg mix too). Place the bowl with the
egg mix on a towel or napkin (to prevent the bowl from
slipping while whisking, in the next step), and set aside unti l
the milk comes to a boil.
• As soon as the milk starts to bubble, remove it from the
heat. Slowly pour about a half of the hot milk in a thin
stream, into the egg mix, WHILE WHISKING CONSTANTLY to
temper the egg mix. When the eggs have been tempered,
add the egg mix back into the hot milk in the saucepan.
CUSTARD FILLING
Instructions:
• Heat the custard base, over medium heat, while whisking
vigorously until it starts to thicken – this should take abou t 1
– 2 minutes.
• While whisking, let the custard come to a boil (the custard
will release bubbles). Lower the heat and cook for a further
1-2 minutes after you see the first bubbles break the surface.
Remove from the heat and add the butter. Whisk in the
butter, until it’s completely mixed in. • Pour the custard into
a bowl and immediately cover the surface with plastic wrap,
making sure the plastic wrap is to uching the whole surface.
This is to prevent a custard skin from forming on top.
• Let the custard cool down to room temperature and then
let it chill in the fridge for a few hours, until it’s completel y
chilled.
• Use as needed after the pastry cream has been chilled.
RASPBERRY FILLING
RASPBERRY FILLING
INGREDIENTS
• 12 ounces frozen raspberries, completely thawed
• 1/2 cup (1 stick) butter
• 3/4 evaporated cane juice (or granulated sugar)
• 2 tablespoons freshly squeezed grapefruit juice (or lemon
juice)
• 6 large egg yolks
• pinch of salt
INSTRUCTIONS
• Have ready a fine-mesh sieve placed over a heat-proof
bowl.
• In a medium, heavy bottomed saucepan, melt the butter
over medium heat.
• Add the berries and any juices, sugar, grapefruit juice,
egg yolks and salt.
• Cook over medium, stirring frequently and mashing the
berries, until thickened, about 5-10 minutes.
• Strain through the prepared sieve, mashing the berries
with a spoon.
• Discard the seeds and other solids.
• Give the curd in the bowl a stir, let cool slightly and press
plastic wrap onto the surface.
• Cover and refrigerate until completely cooled.
BERRY MASCARPONE FILLING
ORANGE CURD FILLING
ORANGE CURD FILLING
ORANGE CURD FILLING
Ingredients
• 2 medium navel oranges
• 1 tsp. orange extract
• 1 1/2 c. sugar
• 6 egg yolks beaten
• 1 stick unsalted butter
• 1/8 tsp. kosher salt
Instructions
Zest oranges, then cut them in half and squeeze to juice
them. Combine orange zest and juice (about 1/2 c.) in a
medium saucepan. Add remaining ingredients and heat over
medium heat, stirring constantly. After about 5 minutes the
mixture should start to boil gently. Continue boiling, stirring
constantly 3-4 minutes more. Remove from heat and cool to
room temperature before using. Store in an airtight
container in the refrigerator.
BLUEBERRY CURD FILLING
BLUEBERRY CURD FILLING
INGREDIENTS
• 1 cup blueberries 150g
• 1/4 cup lemon juice approx 1 lemon
• 1 egg
• 1 egg yolk
• 1 lemon zest ie from 1 lemon
• 1/4 cup sugar 4tbsp, or a little less if you prefer
• 2 tbsp unsalted butter 30g, cut into small chunks
INSTRUCTIONS
• Put the blueberries and lemon juice in a pan and bring to
a simmer. Simmer gently for around 5 minutes until the
blueberries pop, then remove from heat and press through
a fine strainer/sieve. Set aside to cool slightly.
• Beat together the egg and egg yolk in a small bowl. Add
the sugar and whisk until bright then add the lemon
blueberry mixture and lemon zest and mix. Add the chunks
of butter.
• Put the bowl over hot water in a pan so that the water
comes up the sides of the bowl but doesn't come in, and
the bowl is not touching the bottom of the pan. Stir
regularly as the butter melts then constantly as the
mixture starts to thicken.
• It's ready when thick enough to stick to the back of a
spoon, around 5min.
ARSHMALLOW FILLING
MARSHMALLOW FILLING
Ingredients
• 1/2 cup butter, softened
• 1 cup sifted powdered sugar
• 1 cup marshmallow creme
• 1/2 teaspoon vanilla extract
Instructions
Beat butter at medium speed with an electric mixer until
creamy; gradually add sugar, beat ing well. Add remaining
ingredients, beating until well blended.
NUTELLA FILLING
VANILLA FILLING
