Home › Pastry and Cookies › Cream Filling

Cream Filling

teaspoon salt 2 eggs 2 cups scalded milk 1 teaspoon vanilla Mix dry ingredients; add eggs slightly beaten and pour in gradually the scalded milk. Cook 15 minutes in double boiler stirring constantly until thickened. Cool and flavor.

Chocolate Cream Filling. Add 1 squares melted chocolate to Cream Filling mixture.

Pastry, if it is to be served at all, should be light, tender and flaky. Winter wheat flour, called pastry flour, should be used, as it makes the pastry more tender than bread flour.

The lightness of the pastry depends upon the amount of air enclosed and its expansion in baking.

The flakiness depends upon the kind and amount of shortening used. All the ingredients must be cold.

Handle the dough as little as possible, and keep it as cold as possible, as heat melts the shortening and makes it difficult to handle. 1 cup flour