fillings

This basic batter recipe for crêpes and pancakes is a versatile foundation for either sweet or savoury fillings

Classic Crêpes

plain flour

whole milk

eggs

unsalted butter,melted,

Classic crêpes

Sift the flour with a pinch of salt into a medium-size bowl and make a well in the middle. Mix the milk and 100ml of water together. Break the eggs into the well and start whisking slowly. Add the milk and water in a steady stream, whisking constantly and gradually incorporating the flour as you do so.

Whisk until the batter is smooth and all the flour has been incorporated. Set the batter aside to rest for 30 mins, then whisk the melted butter into the batter.

Heat the pan over a medium heat. Very lightly grease the pan with melted butter. Using a ladle, pour roughly 2 tbsp of batter into the pan and swirl it around so the bottom of the pan is evenly coated. You want to use just enough batter to make a delicate, lacy pancake. Cook the pancake for about 45 secs on one side until golden and then using a palette knife or fish slice, flip the pancake over and cook the other side for about 30 secs until it freckles.

Slide the pancake out of the pan and either serve immediately or stack on a plate with baking parchment in between. Continue until all the batter is used up.

This rich, creamy filling, while delicious as is, can also be flavored in an almost infinite number of ways to create the perfect complement to your cake, pie, or pastry. Make sure you have all of your ingredients and equipment on hand before you begin; once the egg yolks begin to cook, they won't wait for you to find your strainer! This base recipe calls for 1/2 cup (99g) of sugar, which makes a filling that's just barely sweet. If you're planning to use it for a pie filling and you want it to be sweeter, increase the sugar to 3/4 cup (149g).

Pastry Cream

(680 grams) whole milk

(99 grams) sugar

salt

vanilla extract vanilla bean slit lengthwise

(28 grams) cornstarch

King Arthur Unbleached All-Purpose Flour

(57 grams) butter

An easy pancake batter recipe with tips on how to make the best pancakes every time with sweet or savoury toppings

Perfect pancakes recipe

semi-skimmed milk

sunflower oil

Put 100g plain flour and a pinch of salt into a large <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">mixing bowl</a>.

Make a well in the centre and crack 2 eggs into the middle.

Pour in about 50ml from the 300ml of semi-skimmed milk and 1 tbsp sunflower oil then start <a href="https://www.bbcgoodfood.com/review/best-gadgets-making-pancakes">whisking</a> from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.

Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.

Heat the <a href="https://www.bbcgoodfood.com/review/best-gadgets-making-pancakes">pan</a> over a moderate heat, then wipe it with oiled kitchen paper.

Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into the mixing bowl, return the pan to the heat.

Leave to cook, undisturbed, for about 30 secs. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.

Hold the pan handle, ease a <a href="https://www.bbcgoodfood.com/review/best-gadgets-making-pancakes">palette knife</a> under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate.

Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.

Ah, lemon curd - creamy, tangy, wonderful spread on scones and toast and muffins, superb used as doughnut and pie filling, delicious mixed with whipped cream and served with cookies... So who knew it was this easy to make lemon curd? No standing over the stove stirring a pot... Just about 8 minutes in the microwave does it. Enjoy!

Easy Microwave Lemon Curd

(227 grams) lemon juice

(198 grams) sugar

butter

Two Raw Sisters: Easter chocolate bowls

dark chocolate

water balloons

Scoop ice cream of

Add your chocolate into a heatproof bowl and melt over a double boiler. Once it is melted, leave too cool until it is at room temperature.

While the chocolate is cooling, blow up the water balloons to the size you want your bowls to be and tie them off.

Line a flat baking tray with baking paper.

Once your chocolate has reached room temperature, hold a balloon at the top and begin to dip the bottom in chocolate. Swirling it around so it has a good layer of chocolate and the chocolate comes a third to halfway up the balloon (depending on how big you blew them up).

Gently move the balloon to the lined baking paper, holding it there until the chocolate slightly drips to create a base for the bowl.

Repeat until you have used all of your balloons.

You should have a little leftover chocolate and scattered space on your baking tray. With this, make little bunny faces and ears placing puffed quinoa as the eyes of the face.

Place the baking tray into the freezer for 20-30mins.

Once set, remove balloons from freezer. Press around the sides gently, breaking the seal between the balloon and the chocolate. Then lightly pierce the balloon with a knife and slowly release the air from the balloon, removing any excess balloon.

Fill balloons with ice cream and top with the little bunny faces. Serve immediately. (Leftover bowls will store in your freezer in an airtight container for up to 5 months.)

This rich, creamy filling, while delicious as is, can also be flavored in an almost infinite number of ways to create the perfect complement to your cake, pie, or pastry. Make sure you have all of your ingredients and equipment on hand before you begin; once the egg yolks begin to cook, they won't wait for you to find your strainer! This base recipe calls for 1/2 cup (99g) of sugar, which makes a filling that's just barely sweet. If you're planning to use it for a pie filling and you want it to be sweeter, increase the sugar to 3/4 cup (149g).

Pastry Cream (Crème Pâtissière)

(680 grams) whole milk divided

Delicious Shrimp or Salmon Vol Au Vents, Mini Puff Pastry Cups are very easy to make and great for parties as canapes, appetizers, and snacks. Perfect to make ahead too!

Shrimp or Salmon Vol Au Vents, Mini Puff Pastry Cups

egg, beaten

Tablespoons Mayonnaise

lemon juice

Inches Cucumber, finely chopped

Salt and Pepper to taste

Paprika

7.5 oz

fresh watercress, chopped

Mayonnaise

Tabasco,

Preheat oven to 425 F or 220 C.

Allow the puff pastry to defrost at room...

Allow the puff pastry to defrost at room temperature then roll out.

Take a round cutter, approx 3 1/2 inch...

Take a round cutter, approx 3 1/2 inch diameter and cut through the pastry. Continue doing this until all the pastry is used up.

**You may have to reroll the pastry to...

**You may have to reroll the pastry to get the most from it!

Take a round cutter, about 1 1/2 inch...

Take a round cutter, about 1 1/2 inch diameter, and very gently indent the inside of each disc. Make sure you don't cut right through the pastry.

Place on a baking sheet and brush the...

Place on a baking sheet and brush the tops with some beaten egg.

Bake for about 10 - 12 minutes or...

Bake for about 10 - 12 minutes or until the discs have puffed up and are golden brown.

Place on a cooling rack.

When the pastries have cooled, take a sharp...

When the pastries have cooled, take a sharp knife and cut around the inner circle and remove. Put the small circles to one side. We will use these as tops for your vol au vents.

These pastries will keep in an airtight container...

These pastries will keep in an airtight container for a day before they start to go soft, so you can make ahead if you wish, or even freeze them. they are delicate so make sure you protect them well if you are going to freeze them.

Add the shrimp and salmon to two separate...

Add the shrimp and salmon to two separate mixing bowls.

Add the chopped cucumber to the shrimp, and...

Add the chopped cucumber to the shrimp, and add the chopped watercress to the salmon.

10. Add the mayonnaise and lemon juice to...

10. Add the mayonnaise and lemon juice to both, and then the paprika or tabasco to the shrimp or salmon if using. Season to taste with salt and pepper.

11. Using a teaspoon, scoop some of the...

11. Using a teaspoon, scoop some of the filling and carefully place it into each pastry shell. Pop the small circle you previously cut out on top of the filling and place on a serving platter. Continue until all your pastry shells are filled.

12. Refrigerate until ready to serve.

Smooth, silky custard based filling for pastries and desserts.

Crème Mousseline

Whole Milk (600 grams)

Egg Yolks

tsp Vanilla Extract

White Sugar (100 grams)

tbsp Corn starch

Flour

Salt

Butter *see notes)

Take two tablespoons of the total sugar and put it into a bowl along with the egg yolks, flour, cornstarch and salt - whisk to combine and then set aside.

Put the remaining sugar into a saucepan with the milk and vanilla, slowly warm over a medium heat.

When it begins to get warm, drizzle a small amount of warm milk into the egg yolk mixture and whisk, then add a little more, repeat until everything is together in the bowl, then pour the whole mixture back into the saucepan. It&#39;s important to do this slowly and gradually so you don&#39;t scramble the eggs.

Keep heating the mixture, whisking constantly until it begins to thicken and boil. Boil for one minute. When it&#39;s ready you should be able to coat the back of a spoon and draw a line in it with your finger.. Remove from the heat.

Pass the pastry cream through a sieve into a bowl to make sure there are no lumps. At this point, if you want to be precise, you can weigh your pastry cream to calculate how much butter to add for different uses (see notes or blog post above). But for a firm creme mousseline that sets like mousse, the quantities in the recipe card should work great.

Cover with cling wrap (make sure the cling wrap is touching the surface of the pastry cream to prevent a skin forming) and let it cool completely. Don&#39;t place in the fridge at this point, just let it come to room temperature.

Make the Pastry Cream (custard)

Remove butter from the fridge about an hour before using.  It should be room temperature but not too soft.  Your pastry cream should also be at room temperature, it should not be warm any more from cooking, but you shouldn&#39;t have placed it in the fridge yet, so it will be perfectly room temp.

Whip the butter on high speed until very pale and creamy - about 3 minutes.

Add the pastry cream 1 tablespoon at a time, whipping on medium speed for 20 seconds in between each addition.

Once all the pastry cream is incorporated, turn the mixer on high again and whip for a further minute.

If you are pouring into a mould or pastry ring, do so right away before the crème mousseline has a chance to set.

Make Crème Mousseline

A sweet, light, airy, and melt in your mouth creamy filling! Chiboust cream is a custard-based recipe that is also known as St. Honoré cream since it&#39;s used to make the classic dessert - St Honore gateau!INTERMEDIATE - This recipe requires some knowledge about making meringue and custard. Beginners can certainly make this recipe easily, but I highly recommend that you read the entire post for the detailed tips on how to perfect this recipe. Makes approximately 675 g or 3 ⅓ cups of creme chiboust. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.

Creme Chiboust Recipe (Chiboust Cream)

240 mL full-fat milk (1 cup)

sea salt

g sugar (about 2 generous tbsp)

egg yolks (from large eggs (save the egg whites from these eggs

cornstarch (2 ½ tbsp)

vanilla extract

g butter (2 tbsp)

gelatin

water

150 g white sugar (¾ cup)

water (⅓ cup)

If you’re using powdered gelatin, place the water (regular tap water, not warm) in a small bowl. Sprinkle the gelatin powder over it, and gently stir it to hydrate the gelatin. Set aside to let it bloom for at least 10 minutes, and until the custard is cooked.

If you’re using sheet gelatin, place some cold tap water in a big bowl or dish that is big enough to fit the gelatin sheets. You can cut them in half if needed.

Completely submerge the gelatin sheets in the water. It&#39;s OK if the sheets stick to each other.

When the gelatin sheets have bloomed, they should be very soft. You can keep them soaked in water until the custard is cooked. Before adding the gelatin sheets, you must take them out of the water and squeeze them in your hands to remove the excess water before adding them to the custard.

Blooming the gelatin

In a small saucepan, place the milk and salt and heat until the milk is steaming, and it&#39;s just about to simmer. The milk does not need to come to a boil to make custard with it.

While the milk is heating, in a separate bowl, place the egg yolks, sugar, vanilla, and cornstarch. Whisk very well until the egg yolks start to look a little pale and thick, and there are absolutely no lumps in the mixture.

Temper the egg mixture by pouring the hot milk into the egg yolk mixture in a SLOW and THIN stream while constantly whisking the egg yolk mixture. This will ensure that the egg mixture warms up gently without turning into scrambled eggs. You would only need to add about ½ - ¾ of the milk mixture to achieve this.

Once the egg mixture is tempered, add the tempered egg mix back into the pot with the rest of the milk, and return it back to the stove.

Heat the custard base over medium low heat while whisking very frequently. Make sure to use the whisk to get all the corners and edges of the pot to ensure that the milk is not “setting” anywhere and forming scrambled eggs.

The custard will start to thicken, but keep whisking until the custard starts to come to a boil. To check if the custard is boiling, you will need to pause whisking for a few seconds at a time to check if there are any bubbles breaking the surface.

After the first bubbles break the surface, keep cooking the custard while constantly whisking for a further 1 - 2 minutes.

When the custard has finished cooking, remove it from the heat and pass it through a sieve into a large bowl.

Add the butter and bloomed gelatin and whisk until the butter and gelatin have dissolved and mixed in completely with the custard.

Place a plastic wrap over the surface of the custard, and make sure that the plastic wrap is touching the whole surface of the custard to prevent a skin from forming on top.

Allow the custard to cool down to room temperature. Do not keep it in the fridge, as the gelatin will set the custard. If that happens, you&#39;ll need to whisk the custard before adding the meringue, and the gelatin will not set as well as you would want it to afterwards.

When the custard is at room temperature (between 72 - 75°F), you can start to make the Italian meringue.

Making the pastry cream base

Place the egg whites in a dry, clean metal mixing bowl. Add a pinch of cream of tartar and salt. Keep the bowl in your stand mixer and set it aside until the syrup is ready.

Place the sugar and water in a small saucepan. Using a spoon or spatula, move the sugar around to make sure the sugar is hydrated by the water.

Heat the sugar syrup over medium / medium high heat. Swirl the pan to dissolve the sugar as the water heats up.

When all the sugar has dissolved, close the pot with the lid, and let the mixture boil for about 1 - 2 minutes. This will allow water to wash down the sides of the pot to re-dissolve the sugar that may have crystallized. Alternatively, you can use a clean pastry brush dipped in cold water to brush the sides of the pot.

Keep cooking the sugar syrup until it reaches 235°F / 113°C. Make sure to swirl the pot from time to time to evenly heat the syrup.

When the sugar reaches 235°F / 113°C, you can start to mix the egg whites on low speed.

The sugar syrup is ready to use when it reaches 240°F / 115°C (firm ball stage). It&#39;s OK if it’s anywhere between 240 - 245°F (115 - 118°C).

At this point, the egg whites should be whisked to soft peaks.

Pour the sugar syrup into the egg white mixture in a thin, slow stream while whisking the eggs on medium speed. Make sure to pour the sugar syrup between the bowl and the whisk to prevent the sugar syrup from splattering everywhere.

Once all the sugar is added, increase the speed of the mixer to high and whisk the meringue until you have glossy, stiff peaks. This should only take a few minutes.

Making the Italian meringue

Add about ⅓ of the meringue mix into the room temperature custard, and mix to loosen up the custard base.

Add the rest of the meringue and fold it in until there are no more white streaks in the custard. Be gentle when you fold in the meringue because if you mix it too vigorously, you will lose the air and it may deflate too much.

It&#39;s very important to use the creme chiboust while it’s at room temperature, since it will set in the fridge. If you do want to keep the creme chiboust in the fridge, you will need to whisk it again before using. However, keep in mind that this will deflate the mixture AND not set as well again, because the gelatin has been disrupted.

Making creme chiboust

I’ve been looking for a good vanilla filling for my choux buns for ages. This fits the bill with a strong flavor and light texture. The only thing I changed was adding a teaspooon of vanilla to the egg whites as they were whipping. Delicious! Thank you.

Top 9 fillings recipes from across the web

The most viewed fillings recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Classic Crêpes

Pastry Cream

Perfect pancakes recipe

Easy Microwave Lemon Curd

Two Raw Sisters: Easter chocolate b...

Pastry Cream (Crème Pâtissière)

Shrimp or Salmon Vol Au Vents, Mini...

Crème Mousseline

Creme Chiboust Recipe (Chiboust Cre...

Top 9 fillings recipes from across the web

The most viewed fillings recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Classic Crêpes

Pastry Cream

Perfect pancakes recipe

Easy Microwave Lemon Curd

Two Raw Sisters: Easter chocolate b...

Pastry Cream (Crème Pâtissière)

Shrimp or Salmon Vol Au Vents, Mini...

Crème Mousseline

Creme Chiboust Recipe (Chiboust Cre...

The most viewed fillings recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine