 |
Freeze-Thaw Fruit Pastry CreamGloria Cabral, Culinary Instructor at Bristol Community College in Fall River, Mass |
| • | 1 jar The Perfect Purée (Purée of your choice), thawed |
| • | 10 oz. sugar |
| • | 11 oz. cold water |
| • | 5 oz. Freeze-N-Thaw Pastry Cream Mix |
| • | 3 oz. butter |
| Method: | |
| 1. Mix cold water and Freeze-N-Thaw Pastry Cream Mix together until smooth and dissolved. 2. Bring purée and sugar to a boil. 3. Add cream mixture and return to a boil for 3-5 minutes. Remove from stove. 4. Add butter and mix until smooth. 5. Cover with plastic wrap. Cool quickly. Refrigerate and use as needed within one week or freeze. |
|
| Serving Suggestions: | |
| 1. Whipped Diplomat Cream: When cooled, up to 2 qts. of whipped heavy cream can be added for desired dessert fillings. 2. Mousseline: Add 2 parts softened butter to 1 part pastry cream and whip for filling or icing cakes. |
|