• 1/5 Whipped Cream Day - 1

    From Dave Drum@1:3634/12 to All on Tue Jan 3 15:52:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Phony Whipped Cream
    Categories: Desserts, Dairy
    Yield: 24 Servings

    1 ts Granulated gelatin
    1 tb Cold water
    2 1/2 tb Boiling water
    1/2 c Iced water
    1/2 c Nonfat dry milk solids
    1/2 ts Vanilla
    2 tb Oil
    3 tb Sugar or artifical sweetener

    Chill a small mixing bowl and beaters. Meanwhile,
    soften gelatin in cold water, then disolve it over
    boiling water. Allow to cool to tepid. Placed iced
    water and nonfat dry milk in chilled bowl and beat
    until stiff peaks form. Continue beating, adding
    remaining ingredients and gelatin, until blended.
    Place bowl in freezer for 15 minutes, then transfer to
    refrigerator. Occasionally stir gently to keep mixture
    smooth and well blended.

    NOTE: Any artifical sweetener liquid or powdered may be
    used as long as it is equivalent to 3 Tablespoons of

    Posted by PHILLIP BOWER

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives


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  • From Dave Drum@1:3634/12 to All on Thu Jan 4 17:05:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Whipped Cream Chocolate Eclairs
    Categories: Dairy, Pastry, Chocolate
    Yield: 10 servings

    4 tb (57 g) unsalted butter
    1 ts Granulated sugar
    1/2 c (118 mL) water
    1/2 c (74 g) A-P flour
    sm pinch of salt
    2 lg Eggs; room temp, beaten
    3/4 c (177 mL)heavy whipping cream
    - cold
    1/2 ts powdered sugar
    4 o (115 g) 70% or 72% dark
    - chocolate, broken in pcs

    To a medium saucepan over medium heat add the butter,
    sugar and water. Stir until the butter and sugar are
    melted and bring to a boil.

    Remove from heat, while stirring vigorously with a
    wooden spoon or whisk, add the flour and salt. Continue
    stirring and cook until the mix starts to pull away from
    the sides of the pan and looks like mashed potato.
    Remove from the heat.

    Add one egg and beat the mix until the egg is
    incorporated and smooth. Repeat with the other egg until
    the mix is a shiny, smooth paste. Allow to cool slightly
    in the pan.

    Set the oven @ 400ºF/200ºC with the rack in the center
    of the oven.

    Line a large baking sheet with parchment paper. Draw 10,
    3" lines, 2 inches apart on the paper. Turn the paper
    over so the pastry is not directly on the ink.

    Spoon the cooled pastry mixture into a piping bag fitted
    with a 1/2" (13 mm) round nozzle. Pipe 3" (7 1/2 cm)
    long pastry lengths onto the baking sheet following the
    lines, about 1" (2 1/2 cm) thick.

    Bake for 20 minutes, then turn the oven temperature down
    to 375ºF/190ºC and bake for a further 5-6 minutes until
    puffed and golden brown. Times will vary depending on
    your oven.

    Remove from the oven, transfer to a cooling rack to cool

    To a bowl, add the whipping cream (or use a stand
    mixer). Beat the whipped cream until soft peaks start to
    form. Add the powdered sugar and continue to beat until
    stiff peaks form.

    Transfer the cream to a piping bag fitted with a small

    Once the pastries are cool, make 2 holes along the
    underside of the pastries. Pipe cream into each of the
    holes to fill the cavity of the pastry. Do not overfill.
    You will feel it filling up in your hand. Repeat with
    all. Alternately, you can slice the pastries lengthwise
    and sandwich the cream between the two.

    To a wide, microwave-safe glass bowl, add the chocolate.
    Microwave in 15 second increments, stirring between
    until melted. Dip the tops of the pastries into the
    melted chocolate, allowing excess to drip off and set
    them on a tray. Refrigerate to cool completely and set
    the chocolate.

    RECIPE FROM: https://culinaryginger.com

    Uncle Dirty Dave's Archives


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