CHOC CREAM FILLING RECIPES

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CUSTARD DOUGHNUT FILLING RECIPE - BBC GOOD FOOD



Custard doughnut filling recipe - BBC Good Food image

A thick and creamy vanilla custard, perfect for piping into plump doughnuts or featherlight eclairs

Provided by Justin Gellatly

Categories     Dessert

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield Makes about 900g (45g filling each for 20 doughnuts)

Number Of Ingredients 6

1 vanilla pod
500ml full-fat milk
6 egg yolks
125g golden caster sugar , plus an extra 2 tbsp
80g plain flour
200ml double cream

Steps:

  • Slit the vanilla pod open lengthways and scrape out the seeds. Put both pod and seeds into a heavy-based saucepan with the milk and bring slowly to the boil, to infuse the vanilla.
  • Meanwhile put the egg yolks and the 125g sugar in a bowl and mix together for a few secs, then add in the flour and mix again.
  • Pour the just-boiling milk over the yolk mixture, whisking constantly to prevent curdling, then return the mixture to the saucepan. Cook over a medium heat, whisking constantly, for about 10 mins until very thick
  • Pass through a fine sieve, discarding the vanilla, and place a sheet of cling film on the surface of the custard to prevent a skin forming. Leave to cool, then chill in the fridge.
  • Whip the cream and the 2 tbsp sugar together until thick but not overwhipped, fold into the chilled custard. You can now scoop the the custard into a piping bag and use it as the filling in Justin's doughnut recipe.
  • Try different flavours... Brown sugar: Replace the caster sugar with half soft dark brown sugar and half light brown sugar. You can add chopped stem ginger to the finished custard, or some hazelnut praline. Finish with half the quantity of cream. Chocolate: Whisk 150g dark (70%) chocolate into the milk. Finish with half the cream. Coffee: Add 4 tbsp of freshly ground strong coffee to the milk. Malt & vanilla: Mix 2 tbsp of powdered malt into the sugar, and 2 tbsp of liquid malt into the milk. Saffron: Add a good pinch of saffron to the milk. Finish with half the quantity of cream. Violet custard: Add 3 tsp of violet extract and 3 tbsp of violet liqueur to the finished custard. Sprinkle sugared violets and crushed Parma Violet sweets over the top of the filled doughnuts.

Nutrition Facts : Calories 132 calories, FatContent 8 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 13 grams carbohydrates, SugarContent 10 grams sugar, ProteinContent 2 grams protein, SodiumContent 0.1 milligram of sodium

EASY APPLE PIE FILLING COFFEE CAKE | 100K RECIPES



Easy Apple Pie Filling Coffee Cake | 100K Recipes image

All you need to do is mix all the ingredients in one bowl, pour it into a baking dish, and top with apples.

Provided by 100krecipes

Categories     Breakfast

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Number Of Ingredients 8

1 pkg white cake mix (2 layer)
1 tsp ground cinnamon
1 c sour cream
3 eggs
1/4 c water
1 (21oz) can apple pie filling
1 c confectioners' sugar
1-1 1/2 Tbsp milk

Steps:

  • Combine the first 5 ingredients in a large bowl with a mixer until smooth. Pour the dough into a greased 9 * 13 inch baking dish.
  • Spoon the apple pie filling on top of the dough, covering the entire surface. Bake at 350F for 40 minutes.
  • Make the glaze with milk and confectioners' sugar and sprinkle over the cooled cake.

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This decadent, make-ahead dessert is perfect for a festive dinner party or buffet, with a zesty cream cheese filling and dark chocolate biscuit base
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Calories 575 calories per serving
  • To serve, run a round-bladed knife around the cheesecake and carefully release it from the tin. Using a palette knife, slide the cheesecake onto a flat serving plate or cake stand and cut into wedges to serve.
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  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk, milk and vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle., Preheat oven to 350°. Shape dough into 1-in. balls. In a shallow bowl, beat egg white. Place pecans in a separate shallow bowl. Dip balls in egg white, then in pecans, patting to help pecans adhere., Place 2 in. apart on greased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool., In a large heavy saucepan, melt caramels with cream over low heat; stir until smooth. Fill each cookie with about 1/2 teaspoon caramel mixture. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container.
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CUSTARD DOUGHNUT FILLING RECIPE - BBC GOOD FOOD
A thick and creamy vanilla custard, perfect for piping into plump doughnuts or featherlight eclairs
From bbcgoodfood.com
Total Time 30 minutes
Category Dessert
Cuisine British
Calories 132 calories per serving
  • Try different flavours... Brown sugar: Replace the caster sugar with half soft dark brown sugar and half light brown sugar. You can add chopped stem ginger to the finished custard, or some hazelnut praline. Finish with half the quantity of cream. Chocolate: Whisk 150g dark (70%) chocolate into the milk. Finish with half the cream. Coffee: Add 4 tbsp of freshly ground strong coffee to the milk. Malt & vanilla: Mix 2 tbsp of powdered malt into the sugar, and 2 tbsp of liquid malt into the milk. Saffron: Add a good pinch of saffron to the milk. Finish with half the quantity of cream. Violet custard: Add 3 tsp of violet extract and 3 tbsp of violet liqueur to the finished custard. Sprinkle sugared violets and crushed Parma Violet sweets over the top of the filled doughnuts.
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EASY APPLE PIE FILLING COFFEE CAKE | 100K RECIPES
All you need to do is mix all the ingredients in one bowl, pour it into a baking dish, and top with apples.
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Reviews 4.6
Total Time 50 minutes
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  • Make the glaze with milk and confectioners' sugar and sprinkle over the cooled cake.
See details


CHOCOLATE ORANGE CHEESECAKE RECIPE - BBC GOOD FOOD
This decadent, make-ahead dessert is perfect for a festive dinner party or buffet, with a zesty cream cheese filling and dark chocolate biscuit base
From bbcgoodfood.com
Total Time 1 hours 55 minutes
Category Afternoon tea, Buffet, Dessert, Treat
Cuisine American
Calories 575 calories per serving
  • To serve, run a round-bladed knife around the cheesecake and carefully release it from the tin. Using a palette knife, slide the cheesecake onto a flat serving plate or cake stand and cut into wedges to serve.
See details


CHOCOLATE CARAMEL THUMBPRINTS RECIPE: HOW TO M…
Covered in chopped nuts and drizzled with chocolate, these cookies are delicious and pretty, too. Everybody looks forward to munching on them during the holidays. —Elizabeth Marino, San Juan Capistrano, California
From tasteofhome.com
Reviews 4.7
Total Time 35 minutes
Category Desserts
Calories 128 calories per serving
  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk, milk and vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle., Preheat oven to 350°. Shape dough into 1-in. balls. In a shallow bowl, beat egg white. Place pecans in a separate shallow bowl. Dip balls in egg white, then in pecans, patting to help pecans adhere., Place 2 in. apart on greased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool., In a large heavy saucepan, melt caramels with cream over low heat; stir until smooth. Fill each cookie with about 1/2 teaspoon caramel mixture. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container.
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