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I made vanilla pastry cream today.. - Page 2

post #16 of 54
Congratulations on your eclairs...they look so yummy. icon_biggrin.gif

If you can't find real vanilla beans you can purchase vanilla paste, all of the vanilla beans no pod. Makes everything fantastic.
post #17 of 54
hmmm sounds & looks yummy! What did you use to pipe the ecclaire? What tip? I think I have them, but just curious. I was thinking of doing them in round circles.
post #18 of 54
How many eclairs do you think your recipe makes? I think you have everyone salivating here!
post #19 of 54
Thread Starter 
It made 9 shells that I piped about 4 inches long.. which I just used a bag with no tip to pipe, but you can use just the coupler if you want.. I was just too damned lazy to put it in.. LOL. The pastry cream filled 6 of the shells very liberally (I just used the same bag with no tip to pipe that in too) and I had ganache to spare which is always good.. put it in the fridge.. eat it with a spoon.. mmmmmmm!! Waste not want no afterall.. icon_wink.gif

My mom loves eclairs too so I brought her two.. she was elated! icon_biggrin.gif

I use this site to convert measurements too.. http://www.ez-calculators.com/measurement-conversion-calculator.htm.
post #20 of 54
Thanks so much Jeanne! I really appreciate you posting that link I was able to bookmark that page to refer back to later. I've been looking for one of those places for so long lol.
Happy Cakin! ~*~Becky~*~
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Happy Cakin! ~*~Becky~*~
Reply
post #21 of 54
Thread Starter 
Always happy to help! icon_biggrin.gif
post #22 of 54
I just saw your pic in the galleries and so glad I found it in the forums with the recipe.
They look so darn good!!! It looks like it would be a nice treat to make!
post #23 of 54
Yummy eclairs! They are actually what started my love of baking. I made some for my mom in high school for mother's day. I was so amazed that I followed what looked to be a very hard recipe and they came out AND they were good. Been baking ever since. icon_lol.gif

Your's look delicious! I love your photo too, you don't happen to have a food blog do you?
post #24 of 54
Yummy eclairs! They are actually what started my love of baking. I made some for my mom in high school for mother's day. I was so amazed that I followed what looked to be a very hard recipe and they came out AND they were good. Been baking ever since. icon_lol.gif

Your's look delicious! I love your photo too, you don't happen to have a food blog do you?
post #25 of 54
Not to change the subject but I looked at your gallery & saw your hi-top cupcakes. My family are choco-freaks & they would LOVE those. Would you mind sharing the mousse recipe? I found the Epicurious recipe for the chocolate stout cake. Thanks so much!!!!
post #26 of 54
Oh this sounds so good. I am keeping this recipe to make sometime soon.
post #27 of 54
Yes I too was going to ask for the mousse recipe used in the HiTop cupcakes... please! lol
Happy Cakin! ~*~Becky~*~
Reply
Happy Cakin! ~*~Becky~*~
Reply
post #28 of 54
Thread Starter 
LOL.. Sure I'll share the mousse recipe.. icon_smile.gif Oh.. and no.. I don't have a food blog. I have thought about it though.. hmmmm.. do I *need* another project right now??? icon_wink.gificon_lol.gif

Chocolate Mousse

6 ounces semisweet or bittersweet chocolate, or a mixture, chopped
1 cup heavy cream
1 tablespoon warm water
1/2 teaspoon instant espresso powder, optional
1 large egg
2 large egg yolks
Pinch fine salt
1/3 cup sugar

Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.) Make sure the mixture is cool to the touch before adding it to the egg mixture (this is very important as if it's too hot.. the chocolate will sieze up when you add it to the eggs and it will ruin the mousse).

Whip the cream in a medium bowl until it holds soft peaks. Take care not to over whip the cream or the mousse will be dense. Cover and refrigerate while you cook the eggs.

Whisk the water and espresso powder together in a small bowl.
Put the eggs in another bowl that also sets over the water in the saucepan. Beat the egg yolks, pinch of salt, and sugar until foamy and light, about 30 seconds. Set the bowl over the water and whip with an electric mixer or whisk, moving in a circular motion around the bowl, until the eggs get very fluffy and hot to the touch, about 3 minutes. Remove the bowl from the heat and continue beating on high speed until the thick ribbons fall from the beater when lifted out of the bowl, about 5 minutes more. Fold in the espresso.

Fold about a quarter of the eggs into the chocolate to lighten it, then fold in the rest of the egg. (this will be thick) Add ¼ of the whipped cream and beat in to lighten the mix. Finally fold the remaining whipped cream into the chocolate base to make a smooth light mousse. Pour the mousse into 4 serving dishes or wine glasses. Cover and refrigerate until set, about 1 hour. Serve.

Then all you have to do is fill the cupcakes with the mousse and dip in lukewarm chocolate ganache and let it set up a bit before you go to chocolate heaven. icon_biggrin.gif Enjoy!
post #29 of 54
Thank you so much. My family also thanks you icon_biggrin.gif
post #30 of 54
Thank you SO much!!! A couple of questions ~ it looks as if you cut the tops off the cupcakes before you top with mousse. Yes? When you invert the cupcakes to dip them into the ganache does the mousse not fall off?
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