Tuesday, October 10, 2006

Cheese Filling for Pastries

From: Culinary Institute of America Breakfasts & Brunches

12 ounces cream cheese
6 Tbsp granulated sugar
1/3 C sifted cornstarch
3/4 tsp lemon zest
3/4 tsp orange zest
1 tsp vanilla extract
2 eggs

Cream the cheese, sugar, cornstarch, lemon zest, orange zest and vanilla extract together until very smooth and light by hand with a wooden spoon or with an electric mixer using the paddle attachment. Add the eggs one at a time, mixing until smooth and scraping down the bowl between each addition. Scrape down the bowl to blend evenly.
The filling is ready to use now or store in a covered container in the refrigerator up to 2 days.

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