Fours Sweet Fillings

Fours Sweet Fillings
cream Janduia
ingredients:1 cup (tea ) of hot milk½ jar of chocolate with almonds or hazelnuts1 spoon (soup ) vanilla2 large egg yolksIf you can not find the folder chocolate with hazelnuts make the recipe below .Pasta with Chocolate Almonds :100 grs . semisweet chocolate or melted milk50 grs . Roasted and ground almonds1 cup of rumHow to Prepare :Mix the almonds with the melted chocolate , then add the rum.If you want you can swap the almonds for hazelnuts , walnuts, macadamia .
How to Prepare Cream Janduia :Mix the beaten egg yolks with the hot milk , stirring constantly taking fire for 5 ' minutes , add the vanilla and chocolate paste , mix well .
The cream janduia serves to filling and icing on the cake , mouse , trifle , ice cream, candy .
 Chantilly Icingingredients:375 ml of UHT milk , or a cup and means1 spoon (soup ) full of cornstarch1 teaspoon (tsp ) vanilla extract or grated rind of lemon
Other Ingredients :200 grs . unsalted butter , not margarine serves200 grs . caster sugar or icing sugarHow to Prepare :Mix the milk with the cornstarch , bring the fire until it thickens , remove add vanilla essence , let cool .Separately beat the mixer, the butter and sugar, bring fifteen (15 ) minutes , or until doubled in volume.After the whipped cream , combine the cream baked in spoonfuls , ie, a tablespoon at a time until it finishes .Beat the cream ready to put five (5 ) minutesNote :To get a thinner cream , sugar substitute sugar seticing , or beat the sugar in a blender for 5 ' minutes to get thinner .
Viennese Cream :ingredients:200 grs . butter not cold1 cup (tea ) icing sugar½ cup ( tea) of chocolate powder½ cup ( tea) of chocolate1 teaspoon (tsp ) vanilla extract1 cup of rum3 large egg yolks sifted
How to Prepare :
Beat the butter in an electric mixer with the egg yolks and sugar for 10 ' minutes , then add the chocolate powder, chocolate , vanilla and rum , make the beat for more 5'minutos .The creme Viennese serves to stuffing cake and sweets .
C r e m e d e C o n f e i t e r i o:
ingredients:250 grs . sugar75 grs . flour
 l pinch of salt3 egg yolks½ liter of milkl lemon, zest only or vanilla essenceOther Ingredients :1 can cream without serum patted .

 Blend all ingredients in blender , except the lemon peel.Lead to fire, stirring constantly with a spoon out loud, even cooking .Remove from heat and add the grated lemon rindUse the cream only after coldWhen cold, add the cream .Serve as a topping for desserts , cakes , trifle and also as a filling .