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the whisk attachment, whisk the ingredients until light in color and
thickened.
3. Once the milk/cream mixture has reached a heavy simmer, add
one third slowly to the yolk/sugar mixture while whisking. Whisk
until completely combined. Add the remaining mixture slowly while
mixing.
4. Return mixture to the saucepan over medium heat. Bring to a
boil and cook while whisking continuously, being sure to whisk
the entire surface of the pan. Whisk for about 2½ minutes
until thickened. Stirring constantly is very important to avoid
overcooking the eggs. Strain mixture through a fine mesh strainer
into a clean mixing bowl. Again, using a hand or stand mixer,
whisk the pastry cream to cool slightly, about 3 to 5 minutes.
5. To prevent a skin from forming, cover directly with plastic wrap
and cool completely before using. To speed up the cooling
process, set the mixing bowl over a bowl of ice and water.
6. Once the pastry cream has fully cooled, whip the remaining ½
cup of heavy cream to medium peaks. Fold into the cooled pastry
cream until smooth.
7. Fit the Cuisinart
®
Electric Cookie Press with the pastry tip
assembly, using desired tip* as instructed on page 5. We
recommend using the star tip (#6). Load the lightened pastry
cream to the MAX fill line. Pipe as desired.**
Note: The lightened pastry cream is best used the same day as
prepared. If not using right away, it is best to prepare the pastry cream
through step 5 and then lightening it with the heavy cream before
using.
* Using a small, sharp knife, cut the vanilla bean in half lengthwise and
then scrape the seeds from inside the bean with the knife tip.
**Please refer to piping tips on page 5 for best results.
Nutritional information per serving (1 tablespoon):
Calories 96 (61% from fat) • carb. 8g • pro. 2g • fat 7g • sat. fat 4g
• chol. 67mg • sod. 74mg • calc. 37mg • fiber 0g
Simple Chocolate Mousse
For a special treat, use this mousse as a filling for cream puffs.
Makes about 4½ cups
12 ounces semisweet chocolate, chopped
2½ cups heavy cream, divided
1 tablespoon Kahlúa
®
or any coffee liqueur
1. Put the chocolate into a large, heat-proof mixing bowl. Pour 1 cup
of the heavy cream into a small saucepan and bring just to a boil.
2. Pour the scalded cream over the chocolate and stir so that
chocolate is completely melted and smooth. Let chocolate cool to
room temperature. Put the remaining heavy cream and Kahlúa into
a separate mixing bowl.
3. Using a Cuisinart
®
Hand or Stand Mixer fitted with the whisk
attachment, whip the cream on a medium speed, gradually
increasing to high speed until cream holds firm peaks, about 1½
minutes.
4. Carefully fold the whipped cream into the cooled chocolate mixture
in three additions by using a large rubber spatula until mixture is
homogenous. Cover with plastic and chill for about 30 minutes.
5. Fit the Cuisinart
®
Electric Cookie Press with the pastry tip
assembly, using desired tip as instructed on page 5*. Load the
mousse to the MAX fill line.
6. Pipe mousse as desired**.
*If using for cream puffs, we recommend the star tip (#6).
**Refer to piping tips on page 5 for best results.
Nutritional information per cookie:
Calories 215 (71% from fat) • carb. 14g • pro. 2g • fat 17g • sat. fat 11g
• chol. 46mg • sod. 13mg • calc. 28mg • fiber 1g