Somewhere I saw a post about using PP for a mousse filling. Does anyone have the receipe? Also, how do you flavor PP?
I don't have a PP recipe. It whips up into a whipped cream consistency, so I use it like I would any whipped filling, and it will keep at room temperature longer. I flavor it lots of ways. When it looks like it needs just 30 seconds more whipping time, I will toss in:
- crushed oreo cookies (my favorite!)
- any fruit preserves (I start with half a cup, and add more if I feel like it needs more flavor or color)
- mini chocolate chips
- any instant pudding mix (I''ll usually only use half the pkg, but if you like more flavor, add more)
Hope this helps!
Fruit Fillings Inc (Robb Ross Foods) makes this super good chocolate creame filling. I wish I could get it in sleeves, but I can only get it in 20 pound buckets... but it doesn't matter because it is so good I use it up pretty quickly anyway. So I took a thunk of that and mixed it in with the chocolate pastry pride and made a FANTASTIC chocolate mousse that I use in my cakes.
I use the ratios in shirley's bavarian cream filling
I just sub whatever flavor pudding mix I want. Choc, Lemon - I usually add some lemon juice to the pudding for lemon, etc.
This is the same info that I need! Alice. . .where do I find Pastry Pride???
Smart and Final... I don't know if they have Smart and Final where you live. I also sell cake supplies so I am able to get the Pastry Pride at my wholesaler, so clearly S&M doesn't have an exclusive contract.
I wish I could mail it to you, but I have no idea how to mail perishables.
I used that Bavarian creme recipe and just used a small tub of cool whip instead of pastry pride---- added the spoonful of rum. Very yummy, very stable!