VANILLA CHANTILLY CREAM
This is a sweeter version of whipped cream. It is smooth and satiny. My family loves it on pancakes, chocolate mousse, and just about anything that needs a sweet touch. Enjoy, from my family to yours.
Provided by MonicaA.
Categories Desserts Frostings and Icings
Time 8m
Yield 12
Number Of Ingredients 4
Steps:
- Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of the knife. Transfer seeds to a large bowl; discard pod.
- Pour heavy cream over vanilla seeds. Add sugar and vanilla extract. Whip with an electric mixer until soft peaks form, 3 to 5 minutes. Cover with plastic wrap and chill until serving.
Nutrition Facts : Calories 79.2 calories, Carbohydrate 3.2 g, Cholesterol 27.2 mg, Fat 7.3 g, Protein 0.4 g, SaturatedFat 4.6 g, Sodium 7.6 mg, Sugar 2.7 g
CHANTILLY CREAM (CREME CHANTILLY)
This is the classic, simple, sweetened whipped cream. I think it's the first thing I ever learned how to make as a kid. It's delicious with almost any dessert which calls for cream, as a filler for cakes, and mixed with fresh fruit for an easy dessert. Recipe can be doubled, tripled, quadrupled - just however much you need -keep the proportions of sugar and vanilla. You can use a liqueur instead of vanilla. It is easiest to make when the cream is very, very cold.
Provided by Jangomango
Categories Dessert
Time 5m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Combine all ingredients.
- Using a hand whisk (balloon whisk) or electric whisk, beat the cream in a stainless steel or glass or china bowl (not plastic- doesn't seem to whip as well).
- It is whipped properly when it is still soft and billowy but holds its shape when the whisk is withdrawn.
- Once the cream is whipped, cover and store in the fridge.
- If it separates slightly, just rewhip to restore its thickness.
Nutrition Facts : Calories 889.4, Fat 88.1, SaturatedFat 54.8, Cholesterol 326.1, Sodium 91, Carbohydrate 22.9, Sugar 16.2, Protein 4.9
CHANTILLY CREAM
This recipe for chantilly cream is from Emily Luchetti's "Classic Stars Desserts."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 1/4 cups
Number Of Ingredients 3
Steps:
- Put cream, vanilla, and sugar in the bowl of an electric mixer fitted with the whisk attachment and beat until soft peaks begin to form. Cover and refrigerate until serving.
PEACH AND WHITE CHOCOLATE BREAD PUDDING WITH SCHNAPPS WHISKEY SAUCE AND CHANTILLY CREAM
Terry Thompson-Anderson, author of "Texas on a Plate," was a guest on Martha Stewart Living Radio (Sirius channel 112). He shared his recipe for peach and white chocolate bread pudding with schnapps whiskey sauce and Chantilly cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter a 13-by-9-inch baking dish; set aside. In a 2-quart saucepan, combine the white chocolate, half-and-half, cinnamon, and butter. Cook over medium-low heat, stirring often, until smooth. Remove from heat and set aside.
- Place croissant pieces in a large bowl and stir in the white chocolate mixture, blending well and breaking up the croissants. In bowl of electric mix, combine eggs and sugar; beat at medium speed until thickened, about 7 minutes.
- Add the peaches, pecans, and vanilla; beat just to blend. Fold egg mixture into the croissants, blending well. Turn out into prepared baking dish and bake in preheated oven for 45 to 55 minutes, or until a knife inserted in center comes out clean. Set aside to cool.
- To serve, slice the warm pudding into squares. Place a portion of the peach sauce in the bottom of each serving bowl and set a square of pudding in the center. Top with a large dollop of Chantilly cream.
STRAWBERRY SHORTCAKE WITH GRAND MARNIER STRAWBERRY COMPOTE AND CHANTILLY CREAM
Categories Liqueur Milk/Cream Dessert Bake Strawberry Summer Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 19
Steps:
- Make Biscuits:
- In large bowl, sift together all-purpose and cake flours, sugar, baking powder, and salt. Use pastry cutter or fork to blend in butter until mixture resembles coarse meal.
- In medium bowl, whisk together buttermilk and cream, then whisk in lemon zest. Add liquid mixture to dry mixture, stirring with fork just until dough forms.
- Turn dough out onto floured work surface and knead gently just until dough holds together, about 10 turns. Place dough on plate, cover with plastic wrap, and refrigerate until well chilled, at least 30 minutes.
- Preheat oven to 400°F.
- On floured work surface, pat out dough to 1/2-inch-thick round. Using 3-inch cutter, cut out biscuits. Transfer to ungreased baking sheet, brush lightly with cream, and sprinkle with sugar. Bake until golden brown, 15 to 18 minutes, then transfer to rack to cool.
- Make Compote:
- In large mixing bowl, combine strawberries, Grand Mariner, 1/4 cup sugar, lemon juice, and salt. Mix gently, taste, and add more sugar if needed. Let stand at room temperature until juices form, at least 30 minutes.
- Make Chantilly Cream:
- Chill medium mixing bowl and whisk in freezer for 10 minutes before beginning. In chilled bowl, whisk cream until it begins to foam and thicken. Add sugar and continue to whisk just until soft peaks form. Do not over-whip.
- To Plate:
- Cut biscuits in half horizontally and place each bottom half in wide bowl or on plate. Divide compote among bowls, spooning strawberries onto biscuit bottoms and pouring some juice into each bowl. Top each shortcake with Chantilly Cream and biscuit top.
SWEDISH SPICED CARDAMOM COFFEE WITH CHANTILLY WHIPPED CREAM
Gather 'round the fireplace and indulge in this decadent after-ski cuppa! Deliciously aromatic and a great warming beverage to enjoy throughout the cold weather holiday season, or anytime.
Provided by BecR2400
Categories Beverages
Time 10m
Yield 6 Tall mugs, 6 serving(s)
Number Of Ingredients 11
Steps:
- Place lemon zest, cardamom pods, vanilla pod, and ground coffee into paper filter in brew basket of your coffee maker.
- Add water to the coffee maker, and brew according to manufacturer's directions.
- While coffee is brewing, make the chantilly whipped cream:.
- Whip the cream until soft peaks form; add the sugar, vanilla, cognac and cardamom, beating until well combined.
- Pour spiced coffee into 6 tall warmed mugs, about 2/3 full.
- Sweeten each serving with a teaspoon of sugar, or to taste.
- Top each serving with a generous dollop of chantilly whipped cream, and sprinkle with ground cardamom. Serve immediately.
Nutrition Facts : Calories 137.6, Fat 11, SaturatedFat 6.8, Cholesterol 40.8, Sodium 16.4, Carbohydrate 9.7, Fiber 0.2, Sugar 8.6, Protein 0.7
ROASTED STRAWBERRIES AND MINT CHANTILLY CREAM
Steps:
- Preheat the oven to 450 degrees. In an ovenproof skillet just large enough to hold the strawberries in one layer, melt the butter in the preheating oven, 2 to 3 minutes. Watch carefully so that the butter does not burn. Remove pan from oven and stir in 2 tablespoons of the sugar. The mixture will be grainy. Add the berries, tossing to coat with the butter and sugar. Spread in a single layer. Roast, stirring and turning once or twice, until the berries just begin to soften, about 5 minutes. Gently roll the roasted berries in the pan syrup to coat, then let them cool for about 5 minutes in the skillet.
- While the berries are roasting, whip the cream with the creme de menthe and remaining 1 tablespoon of sugar just until soft peaks form. Divide the chantilly cream among 4 shallow dessert bowls. Arrange the lukewarm berries in the chantilly cream, pointed ends up. Using a teaspoon, dribble the red pan glaze over the mint cream. Garnish with mint sprigs. Serve immediately.
SPICED CHRISTMAS GINGERBREAD COFFEE WITH COGNAC CHANTILLY CREAM
As soon as I discovered how to make ginger syrup, this gingerbread coffee was on the menu last Christmas! I tasted my first Gingerbread coffee, or actually, Gingerbread Latte, in a branch of Starbucks in Manchester, England in 2006 - and it was love at first taste! Mine is a little bit more grown up and indulgent, as I have included a spiced, cognac laced whipped chantilly cream topping! We will be having this for Christmas morning this year, and for many more mornings or evenings I suspect, as the mood takes us! Enjoy this coffee not just at Christmas time, but also throughout the colder months. This recipe is not for latte, but for a fresh filtered coffee and cream version - but I think it is just as delicious.
Provided by French Tart
Categories Beverages
Time 25m
Yield 6 Tall Mugs, 6 serving(s)
Number Of Ingredients 12
Steps:
- Gingerbread Syrup.
- Make the gingerbread syrup by combining water, sugar, ginger, cinnamon and vanilla in a medium saucepan. Be sure the pan is not too small or the mixture could easily bubble over.
- Bring mixture to a boil then reduce heat and simmer the syrup, uncovered, for about 15 minutes. Remove the syrup from the heat when it's done - thickened, glossy and clear - and then cover it. This can now be stored in a bottle or jar in the fridge for about a month.
- Gingerbread Coffee.
- Make the fresh coffee in your coffee filter machine to personal taste - I have suggested 1/2 scoop of medium blend coffee per person for a tall mug of coffee.
- Just before serving the gingerbread coffees, whip the cream with a hand held mixer until it just holds its shape - then add the cognac, cinnamon and icing sugar and whip until it is firm. If you have a cream siphon - decant the cream into the siphon for piping later.
- When you are ready to serve the gingerbread coffees, pour some fresh coffee into each tall mug until about two thirds full; add a tablespoon of ginger syrup and stir the coffee - taste it and adjust the flavour by adding more syrup if needed. Then carefully spoon or pipe the cream on to the top of the coffee. Sprinkle with ground cinnamon and serve with a cinnamon stick as a stirrer!
- If you have any cream left over - make another gingerbread coffee!
TRUE CHANTILLY CREAM
Alton Brown's, recipe for stabilized whipped cream is excellent, but as they say in the quarter, "Chantilly made with love, is akin to making love with Chantilly." & Cream Ain't Chantilly Cream! Without Grand Marnier and Brandy. Period! Liberty call, liberty call, liberty call! Still today, years after retirement from thre USN, the memories of hearing the bells and voice calling out that I was free to salute, and scoot, down to the frech quarter or the Garden district of 'Naw-lins'. For beignets n Chantilly Cream. Ooh-wee, p-i-g, hog!
Provided by Brian O.
Categories Dessert
Time 40m
Yield 2 cups, 1-24 serving(s)
Number Of Ingredients 6
Steps:
- Keep in mind, if you over mix, it can become 'grainy', still tastes wonderful, but I would start over!
- Mix heavy cream, brandy, grand Marneir, vanilla 1minute.
- Mix heavy sour cream and sugar (to taste) 3 minute or till peaks form.
- After 4 minutes keep care because over mixing and you are making butter!
Nutrition Facts : Calories 1908.1, Fat 180.9, SaturatedFat 112.4, Cholesterol 664.6, Sodium 201, Carbohydrate 64.5, Sugar 51.8, Protein 10.3
STRAWBERRIES WITH CHANTILLY CREAM
One of the most sweetest foods on earth this is; a perfect treat for your special someone on Valentine's day. Add some blackforest cake on the side and enjoy it with red roses and a movie on the side or some soft music and poetry in praise of your soulmate :) Happy Valentines' Day to all my friends on RecipeZaar!
Provided by Charishma_Ramchanda
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Store strawberries in the refrigerator and buy them one day prior to making this dessert.
- Either the night before or immediately before serving, rinse the strawberries carefully so that any dirt will get washed away.
- Use a knife to cut off the green stem and leaves at the top of each strawberry.
- Chantilly cream is nothing but properly whipped cream.
- To whip cream properly, place the bowl in which you are going to whip the cream over a large tray of ice.
- Chill the whipping cream in the refrigerator before whipping it in a bowl until stiff peaks form.
- Add vanilla essence and powdered sugar slowly and continue to beat the cream.
- Serve the strawberries and cream in stemmed wine glasses or champagne saucers.
- Fill the glasses or saucers with strawberries and top off with sinfully good amounts of Chantilly cream.
- Enjoy!
BLUEBERRY PIE WITH CHANTILLY CREAM
Steps:
- For the crystallized lemon: Prepare the garnish first so it has time to crystallize while you make the pie. Using a curly zester, zest the lemon into curly strips. On a plate, toss the zest in sugar and spread out evenly. Set aside and allow to crystallize.
- For the sweet crust: Using an electric stand mixer, mix the butter, flour and sugar on low speed until it is incorporated and makes pebbles. Then add the egg and salt, and continue to mix just until it's combined.
- Using your hands, form the dough into a small disc. Wrap in plastic wrap and allow to rest in the refrigerator for 30 minutes.
- Preheat the oven to 365 degrees F.
- Dust a rolling pin and surface with flour. Roll the dough out thinly to 1/4 to 1/8 of an inch. Continue to dust with flour as the dough becomes sticky. Cut out circles slightly larger than the size of your tart shells. If you can't find 3-inch tart shells, just use the next smallest size you can find and adjust your dough cut outs accordingly.
- Lay the sweet crust in the shells and trim any excess along the edges. Then line it with parchment paper and weigh it down with pie weights, coffee beans or dry beans. Place the shells on a baking sheet. Bake until golden brown, 10 to 12 minutes. Remove and let cool.
- For the blueberry compote: In a saucepan over low heat, add about a third of the blueberries, the sugar and juice of 1 lemon. Reserve the remaining blueberries. Using the back of a knife, scrape out the vanilla seeds and add the seeds and pod to the saucepan. Stir and continue to cook until the blueberries break down and the compote has a syrupy consistency, 5 to 10 minutes.
- Create an ice bath by placing a mixing bowl into a larger bowl filled with ice. Pour the compote into a strainer over the mixing bowl. Use a rubber spatula to help work the compote through the strainer. Let the compote cool until it's cold to the touch.
- Once the blueberry compote has cooled, add the compote to the remaining blueberries and gently mix together to create your pie filling.
- For the chantilly cream: Add the heavy cream, confectioners' sugar, vanilla and the zest from 1 lemon to an electric mixer. Mix until peaks start to form.
- Add the blueberry filling to the cooled pie shells and top with the chantilly cream. Garnish with crystallized lemon on top. Serve and enjoy!
ISLAND PINEAPPLE PIE WITH COCONUT CHANTILLY CREAM
Steps:
- For the crust, in the bowl of a food processor pulse together the flour, sugar, and salt. Add the butter and shortening and pulse until mixture is crumbly with some medium-sized pieces of butter still visible. Add the lesser amount of water and pulse until mixture begins to clump together. (Add more water if necessary). Gather dough into a ball, divide in half, and wrap in plastic. Flatten dough into a disks and regrigerate at least 30 minutes. Roll out one section of dough into a cirlcle large enough to fit a 9 inch pie plate. Ease dough into pie plate and refrigerate until filling is ready. For pie filling, drain pineapple, reserving 1 1/3 cups juice. Set pineapple aside. In a large saucepan, combine the sugar, cornstarch, and salt. Slowly whisk in the reserved pineapple juice until smooth. Bring the mixture to a boil over low heat, stirring constantly, and simmer 1 minute. Remove from heat. Stir in the butter until melted and then stir in the pineapple, coconut, orange zest, lemon juice, orange juice, and coconut extract. Cool to room temperature and stir in the macadamia nuts. Pre-heat oven to 400 degrees. Roll out top crust. Place cooled filling in the crust-lined pie plate and carefully apply the top crust. Crimp edges and make several slits in the top of the crust. Bake for 40 to 45 minutes until top is golden. For the coconut chantilly cream: Place coconut on a baking sheet and cook for 5 to 9 minutes, stirring well after every 2 minutes, until coconut is evenly browned. Cool completely. In a medium bowl of an electric mixer, beat cream, sugar, and coconut extract on high speed until soft peaks form. Stir in 1/2 cup of the toasted coconut. Serve pie slices topped with dollops of the coconut chantilly cream. Garnish top of pie with remaining 1/4 cup toasted coconut.
BREAD PUDDING WITH CHANTILLY CREAM
Make and share this Bread Pudding With Chantilly Cream recipe from Food.com.
Provided by lazyme
Categories Breads
Time 3h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl of an electric mixer, beat the eggs on high speed until extremely frothy, about 3 minutes (or with a metal whisk for about 6 minutes).
- Add the sugar, vanilla, nutmeg, cinnamon and butter and beat on high until well blended.
- Beat in the milk, then stir in the raisins and pecans.
- Place the bread cubes in a greased loaf pan.
- Pour the egg mixture over them and toss until the bread is soaked.
- Let sit until you see only a narrow bead of liquid around the pan's edges, about 45 minutes, patting the bread down into the liquid occasionally.
- Place in a preheated 350F oven.
- Immediately lower the heat to 300F and bake 40 minutes.
- Increase oven temperature to 425F and bake until pudding is well browned and puffy, about 15 to 20 minutes more.
- To serve, spoon in ½ cup hot bread pudding and top with ¼ cup Chantilly Cream.
- Chantilly Cream:.
- Makes about 2 cups.
- Refrigerate a medium-size bowl and beaters until very cold.
- Combine cream vanilla, brandy and Grand Marnier in the bowl and beat with electric mixer on medium speed 1 minute.
- Add the sugar and sour cream and beat on medium just until soft peaks form, about 3 minutes.
- Do not over beat. Over beating will make the cream grainy.
PEARS WITH ALMOND AND CHANTILLY CREAM
Steps:
- In a medium mixing bowl combine pudding, whipped topping, and almond extract. Gently fold together until just combined. Arrange 3 pears in each serving dish. Top with 1/4 cup of the whipped topping mixture. Garnish with a tablespoon of toasted almonds.
CRÈME FRAÎCHE FRENCH CHANTILLY CREAM
Steps:
- Add above ingredients to a mixing bowl and whisk until well combined and smooth. Top on your favorite fruits, French toast or pound cake.
CRèME FRAîCHE FRENCH CHANTILLY CREAM
Chantilly Cream is perfect to serve over fresh berries or french toast. It's a great addition to a Sunday brunch menu!
Provided by Corrinne J
Categories Sauces
Time 10m
Yield 1 1/2 cups, 4 serving(s)
Number Of Ingredients 4
Steps:
- Add above ingredients to a mixing bowl and whisk until well combined and smooth.
- Top on your favorite fruits, French toast or pound cake.
Nutrition Facts : Calories 281.5, Fat 24.1, SaturatedFat 15, Cholesterol 87.8, Sodium 30.9, Carbohydrate 15.2, Sugar 12.8, Protein 1.8
ORANGE CHANTILLY CREAM
Mom first tried this recipe from a French cookbook many years ago. She decorated the top of each light fluffy dessert cup with a slice of fresh orange from our trees! Everyone loved it. -Kerry Sullivan, Maitland, Florida
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Cut a thin slice off the top of each orange. With a grapefruit spoon, scoop out pulp. Invert oranges onto paper towels to drain. Remove and discard membrane from orange pulp; set aside., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. Beat in orange juice. Fold in reserved orange pulp. Spoon into orange shells. Cover and refrigerate until serving.
Nutrition Facts : Calories 418 calories, Fat 33g fat (21g saturated fat), Cholesterol 122mg cholesterol, Sodium 35mg sodium, Carbohydrate 29g carbohydrate (25g sugars, Fiber 3g fiber), Protein 3g protein.
GINGERBREAD WITH CHANTILLY CREAM
An old-fashioned family favorite, this treat has never lost its popularity during the holidays. A blend of ginger, cinnamon and nutmeg make the bread extra flavorful...and my guests always comment on the "cute" dollop of whipped cream on top! -Pam Holloway, Marion, Louisiana
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, cream the shortening and sugars until light and fluffy. Beat in egg. Beat in water and molasses. Combine the flour, baking soda, ginger, cinnamon, salt and nutmeg; gradually add to creamed mixture and mix well. , Pour into a greased 9-in. square baking pan. Bake at 350° for 33-37 minutes or until a toothpick inserted in the center comes out clean., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Serve with warm gingerbread.
Nutrition Facts : Calories 427 calories, Fat 21g fat (9g saturated fat), Cholesterol 60mg cholesterol, Sodium 368mg sodium, Carbohydrate 55g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.
NOLA BREAD PUDDING W/LEMON SAUCE & CHANTILLY CREAM
My spouse and my married child and husband love bread pudding. I searched and tested numerous recipes. I was reading, yep reading, my Chef Paul Purdomme's Louisiana Kitchen cookbook one day and discovered this recipe. I knew when I saw the sauce and cream additions I had found THE BREAD PUDDING RECIPE that would make my family...
Provided by marti morgan
Categories Other Breads
Time 3h45m
Number Of Ingredients 22
Steps:
- 1. In a large bowl of an electric mixer, beat the eggs on high speed until extremely frothy and the bubbles are the size of pinheads, about 3 minutes or 6 minutes with metal whisk.add the sugar, cinnamon, butter and beat on high until well blended. Beat in the milk.
- 2. Stir in raisins and pecans. Place the cubed bread in a buttered , casserole dish (recipe calls for buttered loaf pan..my loaf pans were too small). I use a medium baking dish. Pour egg mixture over bread cubes and toss until all bread is soaked.
- 3. Let bread bread sit until you see only a narrow bead of liquid around dish's edge--about 45 minutes, patting the bread down into the place in a preheated 350 degree oven. IMMEDIATELY REDUCE HEAT TO 300! Bake 40 minutes. INCREASE OVEN TEMPERATURE TO 425 DEGREES AND BAKE UNTIL BREAD PUDDING IS PUFFY AND WELL BROWNED, about 15 to 20 minutes.
- 4. To serve -- put 11/2Tablespoons warm lemon sauce in each dessert dish, then spoon in 1/2 cup hot bread pudding and top with 1/4 cup CHANTILLY Cream.
- 5. DIRECTIONS FOR LEMON SAUCE Squeeze 2 tablespoons juice from lemon halves and put into a 1 quart saucepan.; add the lemon halves, water and sugar and bring to a boil. Stir in the dissolved cornstarch and vanilla. Cook 1 minute over high heat , stirring constantly.
- 6. Strain, squeezing the sauce from the lemon rinds. Makes about 3/4 cup. Serve warm.
- 7. DIRECTIONS FOR CHANTILLY CREAM Refrigerate a medium-size mixing bowl and beaters until very cold. Combine cream, vanilla, brandy, Grand Marnier in the bowl and beat with electric mixer on medium speed I minute.
- 8. Add the sugar and sour cream and beat on medium just until soft peaks form, about 3 minutes. ( Do not overheat.) Overbeating makes it grainy and it cannot be returned to its former consistency.
OLD-FASHIONED CREAM PUFFS WITH CHANTILLY CREAM FILLING
Make and share this Old-Fashioned Cream Puffs With Chantilly Cream Filling recipe from Food.com.
Provided by Jacquie
Categories Dessert
Time 1h40m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 11
Steps:
- Combine water and butter in a heavy saucepan and place over medium heat. Cook until butter is melted and water comes to a boil.
- Add all the flour and salt.
- Stir vigorously with a wooden spoon until mixture is smooth and leaves side of pan, forming a ball.
- Turn off heat and add first egg. Beat until well mixed. (You can use an electric mixer to beat in eggs.
- Continue adding eggs, one at a time, beating well after the addition of each egg.
- Add the egg white last.
- Beat until smooth.
- Cover lightly and let stand until cool.
- Spoon pastry into icing bag with a 1-inch plain piping tube attached and pipe into large puffs on a lightly-greased baking sheet. Do not place too close together.
- Bake in a preheated 450 degree oven for 8 minutes. Reduce heat to 350 degrees and bake for 45 minutes longer or until dry.
- Do not under cook or they will "fall" and be unrecoverable.
- As soon as the puffs have been removed from the oven, make a slit in the side of each.
- Let cool thoroughly on wire racks.
- Filling: Whip the cream with an electric mixer until stiff peaks form. Add confectioners' sugar, 1 tablespoon at a time, beating gently. Add the brandy, a small amount at a time. Fold in the egg white gently, but thoroughly.
- Make a small hole in the side of each puff with the tip of a small knife.
- Pipe whipped cream into each puff.
- Dust generously with confectioners' sugar.
Nutrition Facts : Calories 148.7, Fat 12.3, SaturatedFat 7.3, Cholesterol 81.4, Sodium 80.8, Carbohydrate 7, Fiber 0.2, Sugar 1.5, Protein 2.9
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