WPBundtCakePansUse&CareManual 9/28/07 4:19 PM Page 19
No-Bake Cheesecake Filling
This is a favorite filling of mine. Add 1/4 cup of homemade strawberry jam or flavor it any way you want. .
Pastry Cream
Pastry cream is easy to make and very versatile. Use it to fill any of the cakes you choose to make. It can also be used as the base for any cream pie, a filling for donuts, cream puffs, éclairs, and so on. Because it is delicately flavored, this is a good time to use real vanilla beans and pure vanilla extract.
INGREDIENTS
2 packages (16 ounces) cream cheese, room temperature 1/2 cup sugar
1 teaspoon pure vanilla extract
METHOD
1In a medium bowl, use whisk attachment on a hand mixer beat cream cheese, sugar and vanilla together until shiny and perfectly smooth. Scrape bowl and mix again. Use as a filling for any cake you chose.
Recipe courtesy Marian Getz
INGREDIENTS
1/2 cup sugar
1/4 cup cornstarch
A pinch of kosher salt 4 large egg yolks
2 cups half and half
1 vanilla bean, split or 1 teaspoon pure vanilla extract
METHOD
1In a medium saucepan, whisk together the sugar, cornstarch, salt and egg yolks to make a thick mixture. Do not turn on the stove yet.
2Microwave the half and half and vanilla bean until very hot. Rapidly whisk egg mixture, slowly adding the hot half and half. Once you have part of it in, you can pour it faster, but keep whisking fast or the yolks will scramble which is NOT a good thing.
3Turn burner on medium heat and whisk steadily until mixture comes to a full boil. (You can use a whisk and a rubber spatula for this.) Make sure to stir and scrap the pan bottom to prevent sticking and scorching.
4Remove from heat, remove vanilla bean, wash it off, dry it and save for another use. Transfer cream to a container and press a piece of plastic wrap directly on the surface to prevent a skin from forming. Chill and use to fill any of the cakes you choose to make.
Recipe courtesy Marian Getz
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