Chantilly Icing Food

CHANTILLY CAKE FROSTING

Steps:

• Combine milk, sugar, egg yolks, butter and vanilla in a saucepan.
• Cook on medium heat until thick, approximately 12 minutes. Stir constantly.
• Remove from heat, and add coconut and macadamia nuts. Continue to stir until cool and thick enough to spread on your cake.
• Frost. This will cover a 9x13 inch rectangular cake or a two 8 inch layer round cake.

CHANTILLY CREAM (CREME CHANTILLY)

Steps:

• Combine all ingredients.
• Using a hand whisk (balloon whisk) or electric whisk, beat the cream in a stainless steel or glass or china bowl (not plastic- doesn't seem to whip as well).
• It is whipped properly when it is still soft and billowy but holds its shape when the whisk is withdrawn.
• Once the cream is whipped, cover and store in the fridge.
• If it separates slightly, just rewhip to restore its thickness.

CHANTILLY FROSTING

Steps:

• Combine milk, sugar, egg yolks, butter and vanilla in the top portion of a double boiler, or in a bowl placed over a saucepan of boiling water.
• Cook over medium heat until thick, about 12 minutes, stirring constantly to keep the eggs from scrambling and the frosting from clumping.
• Remove from heat. Add coconut and/or nuts if desired. Cool, stirring occasionally, until thick enough to spread.
• Makes enough to frost a 9- by-13-inch cake or two 8-inch layers.

COCOA PUFFS W/CHANTILLY FROSTING

Steps:

• Chantilly Frosting:.
• Combine milk, sugar, butter, egg yolks and vanilla.
• Cook stirring constantly, over medium heat for 12 minutes, until mixture thickens.
• Add vanilla extract.
• Chill 1 hour covered with a piece of plastic wrap directly on surface for proper spreading consistency.
• For Filling:.
• Combine all ingredients and beat with an electric mixer for 6-7 minutes on highest speed.
• For Choux:.
• Boil water and block of butter.
• Remove from heat, dump in flour.
• Stir until ball of dough forms and pulls away form the sides of saucepan.
• Mix in eggs one at a time, beat for 1 minute before adding the next.
• Scoop onto foiled cookie sheet.
• Bake at 400 degrees for 15 minutes then lower heat to 325 degrees for 30-35 minute (Puffs should look dry. They should peel off the foil and tip over when nudged gently with a wooden spoon.)
• Cool and cut off tops with a serrated knife. Fill, put back tops, and sprinkle w/10x sugar, or frost with chantilly frosting.
• * To fill without cutting off the tops, spoon filling into a pastry bag fitted with a large round tip. Poke the tip trough the choux puff and squeeze the bag to fill the puff.