Side Pannel
Apricot Cream Filling (The Art of Fine Baking
Apricot Cream Filling (The Art of Fine Baking
- Recipe Submitted by ADMIN on 09/26/2007
Category: Cakes
Ingredients List
- 1/3 c Sherry
- 2 tb Flour
- 2/3 c Apricot jam, strained
- 1/2 ts Lemon rind, grated
- 3 tb Lemon juice
- 3 tb Orange juice
- 3 Egg yolks
Directions
Servings: 1
Add sherry to flour. Mix until smooth. Add apricot jam, lemon rind and
juice, and orange juice. Stir until smooth. Place in a heavy saucepan.
Cook over low heat, stirring constantly until thick.
Stir a few tablespoons of hot sauce into egg yolks. Then pour egg yolks
into remaining hot mixture, continuing to stir. Cook and stir a few more
minutes, being careful not to boil, until cream is smooth and thick.
From "The Art of Fine Baking" by Paula Peck, copyright 1961
Add sherry to flour. Mix until smooth. Add apricot jam, lemon rind and
juice, and orange juice. Stir until smooth. Place in a heavy saucepan.
Cook over low heat, stirring constantly until thick.
Stir a few tablespoons of hot sauce into egg yolks. Then pour egg yolks
into remaining hot mixture, continuing to stir. Cook and stir a few more
minutes, being careful not to boil, until cream is smooth and thick.
From "The Art of Fine Baking" by Paula Peck, copyright 1961
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