Monday, November 16, 2009

Whipped Cream & Chocolate Glaze

I know I said in the Cream Puff Tutorial that I would post the whipped cream and chocolate glaze instructions, too, so here they are:

Chocolate Glaze:
First melt about 1 cup of chocolate chips. I used semi-sweet mini chocolate chips.

Next whisk together:
2 Cups Powdered Sugar
5 tbsp butter (I used salted)
1 1/2 tsp vanilla
4 tbsp water (add more if you need it)
You should get a nice glaze
Next pour glaze into melted chocolate and whisk.
Depending on how cold your chocolate has gotten, it might have clumps, which is okay, because you will be putting it over a double boiler and it will remelt.
Place bowl over double boiler (pot of simmering water) to keep warm while dipping.

Whipped Cream
Before hand, put bowl and whisk in fridge or freezer to get cold. Make sure the bowl and whisk are spotless and grease-free.
Pour heavy cream (or manufacturer's cream) into mixer, start mixing on low and gradually turn up to high to prevent splattering.
Whip cream until stiff peaks. We use stiff peaks because we want the cream to hold it's shape inside the cream puffs.
Add 1 tsp vanilla and granulated sugar to taste (I used 1/2 Cup because I like it sweet.)When it's finished, cover with plastic wrap or foil and place in fridge until you need to use it. When you're ready to use it, you can pipe it out of a piping bag with pastry tip or use a handy little contraption like the Wilton Dessert Decorator Pro, shown here.
Note: Unless you use a stabilizer in your whipped cream, which I didn't, anything with the cream in it will have to be refrigerated until ready to eat.

“A deaf husband and a blind wife are always a happy couple.”

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