I need a non-refrigerated cream puff filling?!
I am making a croquembouche for a birthday party!. I am assembling the cake during the day, & it will be displayed through out the evening, before being served as dessert!.
I am after a filling for the cream puffs that will be ok & hold it's form (ie not go too soggy) after several hours of not being refrigerated - any ideas!?
The croquembouche is going to be 50/50 chocolate/original puffs, ideally with the choc puffs having a vanilla filling & the plain puffs having a choc flavoured filling!.Www@FoodAQ@Com
I am after a filling for the cream puffs that will be ok & hold it's form (ie not go too soggy) after several hours of not being refrigerated - any ideas!?
The croquembouche is going to be 50/50 chocolate/original puffs, ideally with the choc puffs having a vanilla filling & the plain puffs having a choc flavoured filling!.Www@FoodAQ@Com
Answers:
Use the packs of non-refrigerated, ready-made puddings!. I think they're Hunt's, and on the aisle near the pudding mixes usually!. They come in alot of different flavors!.!.!.!.!.!.Www@FoodAQ@Com
Cream puffs are not cream puffs without the whipped cream filling really! I suppose you could whip up a buttercream icing (but again, it might not hold up unrefrigerated!.!.!.) Possibly go without a filling if you're intent on making the croquembouche!.!.!.!.sprinkle it all with a powdered sugar for sweetness!.!.!.!.or maybe use a pudding (the kind you can buy in those little cups!.!.!.they have enough preservatives in them to go without refrigeration, and may give you a decent "cream puff" taste, but I'm not sure how they will hold up as far as the sogginess!.Www@FoodAQ@Com
I would add gelatin to your filling mix - this will help to keep the filling set, and stable!.
I don't know if it will help the 'sog factor' though - sorry :(Www@FoodAQ@Com
I don't know if it will help the 'sog factor' though - sorry :(Www@FoodAQ@Com
I've got your cream filling right h- nah, too easy!.Www@FoodAQ@Com