Creamy Ginger Filling Food

HOLLAND CREAM (WHITE CREAM FILLING)

Steps:

• In a saucepan over medium heat, stir the white sugar and water until the sugar has dissolved and the mixture is boiling. Remove from heat, and let cool completely. Pour the syrup into a large mixing bowl, and beat in vegetable oil, shortening, and clear vanilla extract with an electric mixer on high speed to blend.
• Beat in the confectioners' sugar, 1 cup at a time, until the filling is thick and fluffy. If it's too thick, beat in a tablespoon of water at a time until it's the correct consistency.

PASTRY CREAM, CREME PATISSERIE

Steps:

• Measure out all of the ingredients. Cut the butter into small pieces.
• In a large mixing bowl, beat the egg yolks (110 grams, 6 large) with the sugar (100 grams, ½ cup), cornstarch (30 grams, ¼ cup), and salt (1 gram, ¼ teaspoon) with a whisk until foamy and about double in size. This will ensure a smooth pastry cream.
• In a saucepan, heat the milk (568 grams, 2 ½ cups) until it starts to boil.
• Temper the egg yolks by slowly pouring about half of the milk into the egg/cornstarch mixture while whisking continuously. It can be helpful to nestle the mixing bowl in a damp kitchen towel to stabilize the bowl while you whisk and pour.
• Pour the milk/egg mixture back into the pot with the remainder of the milk and cook over low heat, whisking continuously, until the mixture thickens and starts rapidly bubbling. Do not rush this process.
• Pour the hot pastry cream through a fine mesh sieve.
• If you are adding any chocolate or other flavorings, they can be whisked in at this point. Add the butter (28 grams, 2 tablespoons) and vanilla (1 ½ teaspoons) and whisk in.
• Place a piece of plastic wrap right on top of the pastry cream and refrigerate until ready to use.
• Pastry cream can be stored in an airtight container in the refrigerator for up to 3 days.

CANNOLI CREAM FILLING / DIP

Steps:

• Line a large strainer with cheese cloth and strain the ricotta cheese for a couple of hours in the refrigerator.
• Add the ricotta cheese to the bowl of a food processor. Sift in the powder sugar and process together for about 45 seconds until incorporated and fluffy.
• Alternately you can add the ricotta cheese and sugar to a bowl and using a hand held blender with the whisk attachments beat together until combined and fluffy.
• Serve as is with the chocolate pizzelle cookies or stuff inside freshly made cannoli shells.

CREAM FILLING

Steps:

• Combine flour and milk. Bring to a boil and stir until thickened. Cool completely.
• Cream everything else with an electric mixer. Beat in the cooled milk until the sugar is dissolved.
• Use as you desire. It tastes alot like a hostess cake filling, and would go great in chocolate cupcakes.

PUMPKIN ANGEL FOOD CAKE WITH GINGER-CREAM FILLING

Steps:

• Move oven rack to lowest position; heat oven to 350°F. In extra-large glass or metal bowl, beat all cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan.
• Bake 37 to 47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto heatproof funnel or glass bottle. Let hang about 2 hours or until cake is completely cool. Loosen cake from side of pan with knife or long metal spatula. Turn cake upside down onto serving plate.
• In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff. Fold in ginger. Cut cake horizontally in half to make 2 even layers. Spread half of the filling on bottom layer; replace top of cake. Spread remaining filling on top of cake. Sprinkle with additional pumpkin pie spice if desired.

VANILLA CREAM FILLING

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and shortening until well combined. With mixer on low speed, gradually add the confectioners' sugar, and continue beating until light and fluffy, about 2 minutes. Add the vanilla, and beat to combine. Set aside at room temperature until ready to use.

CREAM FILLING

Steps:

• Beat butter with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce speed to low, and gradually add sugars, beating until thoroughly combined. Beat in vanilla. If filling is too thick to spread, beat in milk, 1 tablespoon at a time, until spreadable.

CANNOLI CREAM RECIPE

Steps:

• In the bowl of a stand mixer fitted with a whisk attachment, whip the cream until stiff peaks form. Place the cream into a small bowl and set aside.
• In the same mixing bowl, add the ricotta cheese, powdered sugar, vanilla, and cinnamon. Mix on medium speed until well combined, about 1 minute. Fold in the whipped cream and chocolate chips.
• Chill the cream for at least 2 hours before filling the cannoli shells.

CREAM FILLING

Steps:

• Start whipping the whipping cream with electric mixer on high.
• Add in the powder sugar.
• As it starts to thicken, add in the powder vanilla pudding.
• Continue mixing till smooth and creamy.
• Keep your cream filling refrigerated

PUMPKIN ANGEL FOOD CAKE WITH CREAMY GINGER FILLING

Steps:

• Move oven rack to lowest position.
• Preheat to 350.
• In extra-large glass or metal bowl, beat all cake ingredients above with an electric mixer on low for 30 sec.
• Beat on medium speed 1 min.
• Pour into ungreased 10 inch tube cake pan (bundt pan).
• Bake 35-47 min, or until crust is dark golden brown & cracks are dry.
• Immediately turn up-side-down onto heatproof funnel or glass bottle.
• Let hang about 2 hours or until cake is completely cool.
• Loosen cake from sides of pan with knife or long spatula.
• Turn cake upside down onto serving plate.
• In medium bowl, gently mix whipped topping and ginger.
• Cut cake horizontally in half to make 2 even layers.
• Spread half of the filling on bottom layer; replace top of cake. Spread remaining filling on top of cake.
• Sprinkle with additional pumpkin pie spice or cinnamon-if desired.

GINGERSNAPS WITH ORANGE-GINGER CREAM FILLING

Steps:

• TO MAKE THE COOKIES:.
• In a medium bowl, combine flour, baking soda, cinnamon, ginger, cloves, and salt; set aside.
• In the bowl of an electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until fluffy, about 2 minutes.
• Add molasses, egg, and vanilla, and beat at medium-high until incorporated, about 30 seconds.
• Reduce speed to low; add flour mixture and mix until well combined.
• Cover and chill at least 30 minutes or up to 1 day.
• Preheat oven to 350°F
• Place remaining 1/2 cup granulated sugar in a shallow bowl.
• Shape dough into 1-inch balls; roll in sugar to coat.
• Arrange about 2 inches apart on 2 ungreased baking sheets.
• Using the bottom of a glass that has been lightly greased, then dipped in sugar, flatten dough into 1/4-inch-thick disks.
• Bake 13 to 15 minutes, or until firm.
• Remove from oven and immediately transfer cookies to a cooling rack.
• TO MAKE THE FILLING:.
• In a medium bowl, combine all ingredients; mix until smooth, adding more powdered sugar as needed (filling should have consistency of very thick frosting).
• With a small spatula, frost bottoms of half the cookies (about 1teaspoon filling each); top with remaining cookies (so bottom sides are together) to make sandwich cookies.
• *The fresh ginger should be peeled unless otherwise noted. To grate fresh ginger, use a microplane grater or a triangular ginger grater, which will catch unwanted ginger fibers in its teeth, leaving behind a juicy, concentrated pulp.

GINGER PASTRY CREAM (FOR DOUGHNUT FILLING)

Steps:

• Combine the sugar and crystallized ginger in a food processor and process until very fine.
• Bring the milk to a bare simmer in a medium saucepan over medium-low heat.
• Whisk the egg yolks, cornstarch and ground ginger together in a large bowl. Slowly whisk in the hot milk mixture, taking care not to scramble the eggs. Return the mixture to the suacepan and cook over medium heat until very thick, 3 to 5 minutes. Transfer to a bowl, straining if necessary to remove any chunks. Stir in the crystallized ginger mixture, then cover with a sheet of plastic wrap pressed directly against the surface of the pastry cream to keep a skin from forming. Refrigerate until chilled.
• Beat the pastry cream in a stand mixer fitted with the paddle attachment until smooth before using.

CREAMY MUSHROOM CREPE FILLING

Steps:

• Heat 3 tablespoons butter in a large skillet over medium-high heat. Add 1 pound chopped wild mushrooms and 2 thyme sprigs; saute until the mushrooms are golden, about 10 minutes. Season with salt and pepper and add 2/3 cup heavy cream; toss to warm through. Remove from the heat and add a handful of parsley.

CREAM FILLED DOUGHNUTS

Steps:

• Gather the ingredients.
• Scald 1 1/2 cups milk in a medium saucepan. Stir in the granulated sugar, salt, and butter. Remove from heat and cool to lukewarm.
• Add the warm water to a large mixing bowl . Sprinkle the yeast over the water and stir the mixture gently until the yeast dissolves.
• Combine the cooled milk-butter mixture with the yeast. Add the eggs and half the flour and mix until smooth.
• Stir in the lemon zest and enough of remaining flour to make a soft dough; mix well (you may not need all the flour).
• Turn the dough out onto the lightly floured surface and knead for about 8 minutes, or until smooth and elastic. Alternatively, use a stand mixer fitted with the paddle attachment on medium speed for about 4 minutes.
• Place in a lightly buttered bowl, turning to coat all sides. Cover tightly and let the dough rise in a warm place, free from drafts, for about 45 minutes, until doubled in bulk.
• Punch the dough down and turn it out onto the lightly floured surface. Divide it in half. Cover the unused half to prevent it from drying out.
• Roll out one half into a large round, about 1/2 inch thick.
• Cut doughnut rounds with a floured 3-inch circle or biscuit cutter.
• Place the doughnuts on a baking sheet. Repeat with the remaining half of the dough. Combine the dough scraps and continue cutting doughnuts until the dough is used. Cover with a lightweight kitchen towel and let rise in a warm place, free from draft, until doubled in size, about 30 minutes.
• Heat the oil in a deep, heavy, large pan until it reaches 365 F. Fry the doughnuts in batches (so not to overcrowd the pan) until golden brown and cooked throughout, turning once to brown both sides, about 2 minutes per side.
• Drain on paper towels and repeat with the remaining dough. Let the doughnuts thoroughly cool before filling.
• Meanwhile, make the filling. Pour the cold milk into a deep bowl. Add the pudding mix and whisk until well blended and thick, about 1 minute. Refrigerate, covered, for at least 5 to 10 minutes.
• Spoon the pudding into a pastry bag with a wide nozzle. Poke a hole in the side of each doughnut. Pipe the pudding into the cooled doughnuts.
• Sift confectioners' sugar over the filled doughnuts, if using. Keep the doughnuts refrigerated until ready to serve. Store leftovers covered in the refrigerator.