Making a cream filling for your baked goods can be intimidating. Making sure the mixture doesn’t burn, scald, and tempering egg yolks can seem like a daunting task; but it doesn’t have to be. Once you learn the steps and know the dos and don’ts of making a cream filling it will become a go-to in your baking.
The following recipe came from Hershey. This mocha cream filling is intended for cream puffs but goes great inside a cupcake, layered in a cake, or even sandwiches between cookies.
Mocha cream filling:
2/3 cup sugar
3 tablespoons cocoa
3 tablespoons cornstarch
1-1/2 cups milk
2 to 3 teaspoons powdered instant coffee
1 egg yolk, slightly beaten
1 tablespoon butter or margarine
1/2 teaspoon vanilla extract
The list will give you step by step instructions and some tips for making homemade cream filling. Don’t be intimidated. The tasty results are worth the effort!
If you want to learn more skills in the kitchen, check out these Madison area classes:
• Orange Tree Imports, located at 1721 Monroe St. in Madison WI, has a variety of skill and information based classes. Click here for a calendar of events. If you are interested don’t hesitate to sign up; classes fill up fast!
• All Through The House, located at 160 E. Main St. in Stoughton WI, classes all throughout the year. Some of the ones on the list for this summer include pie making, cooking with fresh herbs, cooking with kids, and grilling desserts. The classes are around $40 and there’s something for everybody. Click here to see the class list.
Mixing cream filling ingredients
The first step in making mocha cream filling is to mix the 2/3 cup sugar,3 tablespoons cocoa and 3 tablespoons cornstarch in a saucepan. Add the milk and instant coffee. Stir the mixture constantly until it boils. Once it starts to boil continue to stir the mixture for 1 minute. The mixture should thicken. Then remove it from the heat. It is important to stir the mixture constantly so the contents don’t stick to the bottom of the pan and burn.
Tempering egg yolk
Next, add the yolk to the mixture. To do this without creating scrambled eggs, first stir a small amount of the hot mixture into the egg yolk. Then, transfer the tempered egg mixture into the saucepan and stir quickly to avoid cooking the egg. Return the mixture to a boil, stirring constantly to avoid burning.
Thickening cream filling
Once the mixture has returned to a boil remove it from the heat and add 1 tablespoon butter and 1/2 teaspoon vanilla. The mixture should be thick in consistency and all the ingredients blended together.
Mocha cream filling
Once you have finished mixing in the butter and vanilla, transfer the filling into a boil. Cover and refrigerate until cool. Once the mocha cream filling is chilled fill some cupcakes, cakes, cookies, or just eat it!