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Anyone willing? Looking for new and or creative cake filling - Page 3

post #31 of 32
Quote:
Originally Posted by egensinnig

I do a lot of fillings based on candy in all sorts of flavours and forms. I heat up double cream and melt gelatine candy, chocolate, liquorice, fudge, or toffes in the heated cream. It's essential that you don't let it boil. Chill it for 6 hours or over night in the fridge. Then just whip it like you would with a ganache or plain whipping cream. This way you can create so many flavours - both kids and adult love this. My husband love liquorice fudge in one layer and lemon toffee in the other.
Gelatine 60-80 gr to 3 dl cream
Chocolate, fudge or toffee- 120-180 gr to 3 dl cream




because these fillings would be cream based, does they need refrigeration?

thank you!
diane
Diane
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Diane
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post #32 of 32
Thread Starter 
I so forgot about this thread and have instead continued on my wandering pastry road of culinary discovery.... egensinnig
im going to give your ideas a shot... interesting very interesting.....

Though some of the creamers sound delish... i dont like them. I prefer half and half in my coffee and skip the creamer and besides them just being sugar and chemicals... i prefer to discover how to from scratch provide my customers with a caramel white chocolate experiance... i think its a cheat to use creamers (i know this will ruffle some feathers.) icon_smile.gif
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